In the first decade of the 2000’s, the Taj West End, Bengaluru, with its celebrated, lush tropical plantings, heritage trees and colonial architecture was the..
KRSMA’s sleek labels, a metaphor for the refinement and sophistication of the 16th century Vijayanagar Empire that flourished in the region, the classic cork-topped bottles..
In Conversation with Raj Vaidya for Sommelier India Magazine
Kaveri Ponnapa: You have mentioned elsewhere that there was an element of chance, a series of coincidences that led you to becoming a sommelier. Would..
Erin Ryan White brings 33 years of experience to her job as sommelier at August, Chef John Besh’s New Orleans restaurant. Having expanded her knowledge..
Toscano’s is a name Bangaloreans love. Launched in 2008 by Jean Michel Jasserand and Goutham Balasubramanian, this success story has branches in U.B.City, Orion Mall,..
Miguel Torres, charismatic, exuding a quiet confidence, moves easily amongst the guests gathered at the dinner hosted by the Leela Palace, Bengaluru. The only time..
“The more we care for the earth, the better our wine”- the philosophy of the Torres family reflects their historic association with winemaking, stretching back..
Stephane Derenoncourt, regarded by some as “the most sensitive vinefier in the whole of Bordeaux” was in Bangalore in July. The legendary winemaker is associated..
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