The
name itself was tempting – Twisted Decadence, which promised “a
unique dining experience guaranteed to make you discover a spectrum of aromas
and flavours.” And unique it was – a blindfolded three-course dinner at one of
Mumbai’s premier restaurants, paired with wines from India, Italy and South
Africa. The event was organised by All Things Nice, at Olive Bar & Kitchen. My friend S won a lucky draw that entitled her to a
couple pass for this event and guess who was invited along?!
name itself was tempting – Twisted Decadence, which promised “a
unique dining experience guaranteed to make you discover a spectrum of aromas
and flavours.” And unique it was – a blindfolded three-course dinner at one of
Mumbai’s premier restaurants, paired with wines from India, Italy and South
Africa. The event was organised by All Things Nice, at Olive Bar & Kitchen. My friend S won a lucky draw that entitled her to a
couple pass for this event and guess who was invited along?!
All Things Nice is the brainchild of sommelier
Nikhil
Agarwal and it aims to promote the culture of food and drink in India,
through a variety of gastronomic experiences. The company also provides
consultancy services to the food & beverage industry. Take a look at their Facebook page and stay posted about upcoming events.
The
dinner of course started fashionably late, though only by 30 minutes! Our
dinner companions were a varied lot – couple of wine importers, a wine taster,
a writer and a radio personality – so conversation flowed as easily as the
wine! We began with the Sula Brut Rose, which helped break the ice, so to
speak. Before the meal was served, we were requested to blindfold ourselves.
However, it was quite difficult ‘fishing’ for food on the plate and I gave up
before long! Though couple of people at our table and several other guests
sportingly ate almost the entire meal blindfolded!!
dinner of course started fashionably late, though only by 30 minutes! Our
dinner companions were a varied lot – couple of wine importers, a wine taster,
a writer and a radio personality – so conversation flowed as easily as the
wine! We began with the Sula Brut Rose, which helped break the ice, so to
speak. Before the meal was served, we were requested to blindfold ourselves.
However, it was quite difficult ‘fishing’ for food on the plate and I gave up
before long! Though couple of people at our table and several other guests
sportingly ate almost the entire meal blindfolded!!
For
the first course, I chose the Spiced Seafood Escabeche, which was
very fresh, nicely dressed and the rocket was the freshest I have had at an
Indian restaurant. I was looking forward to the wine accompanying this course,
since Pinot Grigio is one of my favoured white wine grape varieties. The Zonin
Pinot Grigio from Italy that was served was however just alright; I’ve had
better!
the first course, I chose the Spiced Seafood Escabeche, which was
very fresh, nicely dressed and the rocket was the freshest I have had at an
Indian restaurant. I was looking forward to the wine accompanying this course,
since Pinot Grigio is one of my favoured white wine grape varieties. The Zonin
Pinot Grigio from Italy that was served was however just alright; I’ve had
better!
For
the second course, I went with the Confit of Duck with a Late Harvest Kokum and
Orange Reduction, which was easily the dish of the day! The other
non-vegetarian choice of Slow Braised Lamb Shoulder was also
quite good according to one of my dinner companions. This course was
accompanied by two reds; Sette by Fratelli Vineyards (Indian), which was a blend
of Cabernet Sauvignon & Sangiovese and the other one was Le Riche Cabernet
Sauvignon from South Africa. I’m not much of a red wine drinker, but I found
the South African wine a bit better than the Indian.
the second course, I went with the Confit of Duck with a Late Harvest Kokum and
Orange Reduction, which was easily the dish of the day! The other
non-vegetarian choice of Slow Braised Lamb Shoulder was also
quite good according to one of my dinner companions. This course was
accompanied by two reds; Sette by Fratelli Vineyards (Indian), which was a blend
of Cabernet Sauvignon & Sangiovese and the other one was Le Riche Cabernet
Sauvignon from South Africa. I’m not much of a red wine drinker, but I found
the South African wine a bit better than the Indian.
The
third and final course was the dessert and I chose the Pinot Noir and Star Anise Poached
Pear, but later swapped with my friend and settled for the Belgian
Dark Chocolate Pate, and was I glad! The pate had a lovely, creamy
texture and was made of good quality dark chocolate. The accompanying red
currant compote had just the right acidity to cut the sweetness of the pate. This
course was accompanied by a beautiful dessert wine – Vin de Passerillage from
the Indian vineyard Vallonne. A
delicious end to a delicious meal!
third and final course was the dessert and I chose the Pinot Noir and Star Anise Poached
Pear, but later swapped with my friend and settled for the Belgian
Dark Chocolate Pate, and was I glad! The pate had a lovely, creamy
texture and was made of good quality dark chocolate. The accompanying red
currant compote had just the right acidity to cut the sweetness of the pate. This
course was accompanied by a beautiful dessert wine – Vin de Passerillage from
the Indian vineyard Vallonne. A
delicious end to a delicious meal!
Chef
Mayank of Olive Bar & Kitchen deserves a special mention for creating a
lovely meal, especially the well-cooked duck, which I couldn’t stop raving
about!
Mayank of Olive Bar & Kitchen deserves a special mention for creating a
lovely meal, especially the well-cooked duck, which I couldn’t stop raving
about!
And, of course, a big thanks to Nikhil Agarwal for organising this
event, chatting with us about his ideas and for sharing all the images you see
on this post!! Can’t wait for the next event…
P.S. Take a look at fellow foodie writer Romi’s post about this event here!
I don't know if I could eat blindfolded either – a big part of dining, for me, is how the food looks as well as the flavours. Interesting post 🙂
Thanks Suzanne! I agree; you eat with your eyes first 🙂