An Afternoon with Award-winning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman @ Four Seasons 'LIve Cookout' at Cheri One Qutub, Delhi | Part-1

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry.  Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... 

- Roll scallops  in bread crumbs...
- Put olive oil and butter in a pan...
- Stir and heat until hot... 
- Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins
- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... 
- Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.

Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !

Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spice.

Four Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.


After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

A pro serving wine at Cheri One Qutub, Delhi !

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.html

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Delicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.

Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.html

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

When it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. 

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking -

  - Wine helps cook and add flavor to fish.
    - Wine is a great ingredient in marinades.
    - Wine can help cook and simmer foods.
- Wine can be used in baking as well !

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

 Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

 Snow Leopard in his own style at Cheri One Qutub, Delhi !

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

 I should get another one...

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

 Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

 Kalbir and Ankita at Cheri One Qutub, Delhi !

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

 Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life...

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

 As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

After wondering evening at Black Dog party at Westin, it was time for some more wine during this weekend. But this time, it was special with some live cooking/eating at Cheri One Qutub. Let's check out this Photo Journey to know more about this evening...This Afternoon with Award-winnning wines and mouth-watering cuisine with Chief Wine-Maker Abhay Kewadkar & Chef Raman happened on Sunday (26th August, 2012) at Cheri One Qutub, Delhi. Above photograph shows a wine glass of Four Seasons Red Wine...Abhay Kewadkar started the event with brief introduction about different kinds of Wines and how India is playing a big role in Wine Industry. Abhay is man behind the Four Seasons brand, which has been around in the Indian wine industry for quite some time... His association with Four Seasons is one of the main reasons of it's quick success.Plan was to know the basics about cooking with wine and have a detailed view into cooking process at Cheri Garden. After brief introduction by Abhay, Raman was there to for cooking session... During the session, it started raining and after this everyone moved inside the main restaurant with wonderful ambiance.Cooking with wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines to recipes. Above photograph shows the result of first live cooking by Raman - Pan Seared Scallops served with Four Seasons Sauvgnon Blanc... Same wine was used for cooking Pan Seared Scallops ...Arvind Passey busy in clicking process of making Pan Seared Scallops ... Here is top level process of making it... - Roll scallops in bread crumbs...- Put olive oil and butter in a pan...- Stir and heat until hot... - Add scallops, turning once, until browned on both sides and remove from heat... Approx 5 mins- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese... - Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.Now I forgot the timing when wine was added to it and what all needed to take care... And will try to figure it out soon...Mr. Passey with Foour Seasons @ Cheri, One Qutub, Delhi !Aishwarya, Akanksha, Priyanka and Sangita - (Left to right)Here is a photograph of Four Seasons Blush Wine, which is Still Rosé Wine and made up of Shiraz & Zinfandel types of grapes. This one is again made in Baramati, Maharashtra, India.This one is slightly sweet..Four Seasons Blush Winehas attractive salmon pink color.. with lovely floral aroma combines with aromas of freshly crushed strawberries and hints of sweet spiceFour Seasons Blush Wine goes well with aperitif or pair with tandoori dishes and other mildly spiced Indian and Asian foods for a perfect wine and food match. Also accompanies tomato-based international cuisine.Amazing landscapes of the Western Ghats is full of perfect natural conditions to nurture the fine French varieties of wine grapes. With gravely soils that are rich in iron with good drainage and mild weather throughout the year, the Sahyadri valley forms an ideal terroir for grape growing. The controlled yield of grapes ensures good concentration of aromas and a well-rounded structure on the palate, giving each wine a special identity.Four Seasons Sauvignon Blanc is a Still White Wine which is made in Baramati, Maharashtra, India... Sauvignon Blanc is Brilliant, clear, pale straw yellow with refreshingly aromatic having notes of gooseberry, melons, capsicum and savoury herbs.Sauvignon Blanc is preferred with green vegetables, salads and rich fish & seafood dishes. Also pairs well with tomato-based sauces and dishes cooked with herbs and vegetables. Abhay Kewadkar was there to help us in understanding the essence of right snacks with each type of wine..A pro serving wine at Cheri One Qutub, Delhi Three types of Four Season wines were served with appropriate snacks cooked in front of us and it was great to interact with famous Wine experts and Chefs who specialize in cooking in wine.. Some of the Four Season wines can be checked at - http://www.fourseasonsvineyards.com/our-wines/four-seasons.htmlDelicious snacks, Pizzas, Pasta etc were served as fillers :) ... Cheri is a wonderful place to have good food... Cheri One Qutub opened in Feb month of 2012, next to Spectacular word heritage monument, the Qutub Minar. Cheri is an outdoor courtyard on the site of a 100 year-old Serai, it has floor to ceiling glass windows, cobble stone floors and patio dining, with distinctly Parisian feel...A photograph clicked from roof-top of Cheri Restaurant. From the roof, other places like Blue Frog are visible...Dining options at 'Cheri One Qutub' are courtyard, the terrace overlooking the Qutub Minar and restaurant, if you want a more traditional fine dining experience.Above photograph shows it's courtyard with a table for chef to cook live in front of guests.. This one was clicked during beginning of the meet...Before attending this meet at Cheri, I had hardly any information about wines.. and always heard some random stuff from folks around me who have little knowledge about it... Now, it's not that I know a lot about wines but at least basics are enough to learn more about it... Abhay shared enough information to start and here is a link which shares more about History around Wine, it's types etc.. - http://www.fourseasonsvineyards.com/learn-with-us/wine-guide.htmlWhen it comes to deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. See this is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines which are designated as 'cooking wines' tend to be cheap most of the times having salty and often incorporate additional spices or herbs. So basically these cooking wines will do little to enhance your recipe. You do not need to spend too much on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. While cooking in wine, please keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for half an hour will remove considerably more alcohol than just baking a dish for 15 minutes.During the meet, I was talking to someone who uses wine for cooking at home and want to learn more about it... She also shared kind of Indian Dishes and type of wines go with them... Here are some of her preferred use case for wine cooking - - Wine helps cook and add flavor to fish. - Wine is a great ingredient in marinades. - Wine can help cook and simmer foods.- Wine can be used in baking as well !Many of the folks kept interacting with Wine specialist Abhay Kewadkar who is with UB group..Snow Leopard in his own style at Cheri One Qutub, Delhi !I should get another one...Priyanka and Aishwayra on Cheri roof after some wine at the restaurant !Kalbir and Ankita at Cheri One Qutub, Delhi !Innovation, Jugaad, Workaround, Targets and what not... Mr. Prince Kanda and Arvind Passey seriously discussing about innovation and if there can be any process to define or improvise innovation productivity... Priyanka Dey, Akanksha, Snow Leopard & Aishwarya were also adding their thoughts to the discussion... These were few last moments at Cheri and we were about to move back for more exciting things in life..As we came down from Cheri roof, baked Pizza was waiting for us... So it was final thing to do at Cheri on Sunday Evening !

 Soon we shall be sharing detailed recipe of two dishes cooked live to serve with Four Seasons Wine during Sunday Evening...

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How to reach Kasol/Malana and top things to do around this stunning hill-station of Himalayan State of India

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Main places to see & Top things to do around Dalhousie : Stunning Hill Station in Himalayan State of India

  Dalhousie is one of the most popular Hill Stations in Himachal  and there is lot to explore around Dalhousie. This is small and very well maintained town in Chamba region of Himachal Pradesh . This Photo Journey shares some of the exciting places around Chamba and how to plan a good one day tour through Khajjiar, Chamba & Chamera etc. CHAMERA HYDROLIC PROJECT Chamera Hydroelectric Project is located in Banikhet, 7 kms from Dalhousie. The water body near the lake is very scenic and is a popular boating spot. Chamera Dam is around 40 kilometers from Chamba Town. It takes approximately 1.5 hrs to reach the place is road condition is good. Overall it’s a little dry terrain as compared to Dalhousie and Khajjiar. And temperature also goes up as we go towards Chamera Dam.  As you move out from Chamba town, you follow Ravi river for some time and then take right. After 45 minutes of drive, you get a glimpse of Chemera Dam.