Saturday, 29 December 2012

Whats in a Banquet !

There are only two tangential views that exist on banqueting; one, it is a gluttons paradise and for the other it is a distasteful concept of communal dining !

The debate is not about which side you are on, it is about something which we can just not ignore. So what exactly is trending in banqueting and what makes this traditional service more inviting and connected to the present genre.

What is trending in contemporary banqueting.....

  • Customised live cooking stations
  • Customised cooking methods
  • Live modular kitchens with modern equipments
  • Customised menus
  • Snazzy beverages in exquisite glassware 
  • Focal point - a great beverage bar
  • World cuisines
  • Micro menus
  • Ethnic cuisines
  • Health trends in popular fare; large hand tossed salad and pizza bar etc, seafood, world barbecues, Japanese food.
The upscale client needs..

  • Food and beverage styling
  • Fresh ingredients and their visibility
  • Cooking concepts in each finalized stations
  • Amuse bouche instead of appetizers in plenty
  • Modern-ethnic serviceware
  • Great variety and greater detailing
 A WOW banquet menu..

  • Selections and combinations offered
  • Customised menu and concepts by one to one discussion with the chefs
  • Food styling by one to one discussion with specialized chefs
  • Diversity in cuisines
  • Tasting menus
  • A great cocktail menu. Good wines.
 What executes a great party event.. 

  • Trained and enthusiastic personnel
  • Quantum of manpower
  • Synchronization of services and crispness in delivery
  • Logistics
  • Themes
  • Timing
Mark your USP..
  • Planning and its implementation
  • Concepts and its implementation

By : Devraj Halder

Sunday, 16 December 2012

Mulled Wine

Winters are back and beautiful as always. The hillscapes already done a sparkling new white blanket and the flatlands enjoy the refreshing cold breeze. The nip in the air is great for the heartwarming wines mulled to perfection. It is an exquisite art to heat certain wines with some subtle aromats thrown in. The release of the inherent flavors of the terroir along with the dash of added flavors create a warm elixir just perfect for another new winter.

The best fruit for making mulled wine is rough dark red grapes. It has the right equilibrium of sugar, acids (tartaric, malic, ascorbic ), yeast nutrients, tannins and water content.
Country wines with plenty of tannin do well. Bilberry, damson, blackberry, black plum and blackcurrant.  The rough wines do better than the good ones when mulling them. That also suggests a smart way to improve and enjoy these wines which is also just right for the season.

Wines from Portugal, Spain, Hungary, Italy or Chile suit better as they typically have a deep fruity flavor and lots of rustic structure, again perfect for mulling.
Casa Lapostolle Chardonnay from Chile, Marques De Riscal Rueda from Spain, Alfa Romeo Red from Italy are to name a few. Martel XO and Hennessy XO are my personal favorites to compliment the mulled wine.

Dried and pitted fruits like, apricot, punes are great. Also spices like, sweet cinnamon, vanilla go well. 

Traditionally mulled wines go well in a glogg wine glass or mug which is a  dual-walled thermal glass and help keep contents warmer in cold winter night outside. Mulled wine pitcher or warmer and festive felt wool coaster pack are also available. A brandy snifter is also a practical glass to serve it.

Happy mulling this winter !

By :

Devraj Halder