Craving Beverages/ Indian Red Wines/ Red wines of India

Indian Wines are one of the most underrated in the whole wine world as we have less than 100 years of
history whereas the history of some countries go long way back to roman era!!!

But sommeliers and wine enthusiasts have rated these Indian wines at par with the new world wines of
the world.

In the following blog we will look at the following points in detail about Indian Red Wines

·        The Grapes that are cultivated in India for the production of these critically acclaimed wines

·        We will explore some of the iconic Red wines which made their way to the premium wines section
and changed the industry’s perspective towards Indian Reds

Due to the hot and humid climate compared to the famous wine belt regions of the world ,
it is difficult to grow thin skinned grapes.
Hence the majority of the grapes grown will be thick skinned ones.
Very few varieties of the grapes successfully grow and can be cultivated for commercial purposes .
These are the International Red wine grapes that are imported and grown in India

Red Wine Grapes Cultivated in India For Commercial purposes.

·        Shiraz

Cabernet Sauvignon VS Shiraz

·        Zinfandel

·        Cabernet sauvignon

·        Tenpranillo

·        Sangiovese

Also some upcoming grapes which are grown for personal use as in for the customized wines for the
family that owns the vineyard not used for commercial purposes right now as they have a very low and
non-profitable yield . These are being studied in various institutions and have a high chance of stepping
in the market which are

·        Merlot

·        Cabernet franc

·        Malbec

·        Grenache

Sula Vineyards in Nasik ,Maharashtra; Grover Zampa in Bangalore; Fratelli wines and many more have
produced some premium wines in their portfolio which are at par with the new world wines.
Moreover ,these wines have confused Sommeliers in blind tastings

Let's look at some of the well-known Red wines of India that has put a lot of international winemakers in
jeopardy as they are rising steady and strong.

-- Grover Zampa Chêne Grande Réserve, By Grover Zampa Vineyards ; blend of tempranillo and Shiraz
this deep ruby coloured wine has fruity characteristics along with vanilla ,chocolate and coffee aromas
owing to the 15 months in French oak.

-- Fratelli Sette , Fratelli Vineyards; with a blend of Sangiovese and cabernet sauvignon in the ratio of
60/40 respectively has broken many Indian wine records.This wine displays a elegant floral aroma
due to the sangiovese and the finesse of Cabernet sauvignon all brought together with vanilla and
woody finish.

-- J’NOON Red ; by Fratelli Vineyards ; with a blend of majority of Cabernet Sauvignon 66%,
Petit Verdot/Marcelan 29%, Cabernet Franc 5% this deep purple wine has a flavour of black fruits
with silky finish due to oak barrel finish for 24 months.
-- KRSMA Sangiovese ; by KRSMA Estates; with aromas of red berries,jasmine and  spices;
this light bodied garnet coloured wine can light up your day almost instantly.
-- KRSMA Cabernet Sauvignon ; by KRSMA Estates; Dark intense coloured , fruit driven wine with
favours of black fruits on an oak finish,with a hint of spices

Many more such premium Wines are available in India.

Now let's look at some Wines who were awarded with different titles in the year 2019 and 2018.   

 India Wine Awards,2018

Diamond

• Grover Zampa Chêne Grande Réserve
• Reveilo Nero d’Avola 2017
• SDU RESERVA 2014
• Chêne Grande Réserve 2015

Reveilo Nero d’Avola 2017 - Best Indian Wine Mid Range (Rs. 301-Rs. 700)

SDU RESERVA 2014 - Best Indian Wine Premium Range (Rs. 701-Rs. 1200)

KRSMA Estates Cabernet Sauvignon 2015 - Best Indian Super Premium Wine (Rs. 1201-Rs. 2000)

 Grover Zampa Chêne Grand Réserve :- Best Red Wine - Indian

India Wine Awards, 2019

Best in Show

Grover Zampa Chêne Grand Réserve 2015 

J’NOON Red 2017 India

KRSMA Syrah 2017

SDU Reserva Syrah 2015

GOLD Medal Winners

Fratelli SETTE 2015

Vijay Amritraj Reserve Collection Red 2017

Grover Zampa Art Collection Merlot 2019

Charosa Vineyards Selections Shiraz 2019

Charosa Vineyards Reserve Cabernet Sauvignon 2019

Good Earth Antaraa NV

Good Earth Basso NV

Reveilo Cabernet Sauvignon 2019 

KRSMA Cabernet Sauvignon 2016

Sula Rasa Zinfandel 2018

Sula Rasa Cabernet Sauvignon 2018

Note : All the above mentioned wiens are INDIAN RED WINES ONLY!!! Also all the above years
mentioned are the vintages of that particular wine

These were some good red wines from a lake full of those which are not talked about here but should
definitely need to be known by us and taken pride about.

Shades of Kesar

Doodh Jalebi

Jalebi is a Circular or pretzel shaped , deep fried and sweetened dessert soaked in sugar syrup,

famous in the middle east and Indian subcontinent.

Doodh and Jalebi (also known as ZALABIA), is a classic Indian combination of the middle eastern sweet and traditional Indian saffron flavoured milk.

CRAVE TO INVENT has decided to reinvent this classic with a touch of fusion of modern culinary concepts.

We have introduced the concept of FOAMING and fusion of the concept of RAINDROP CAKE from the Japanese cuisine.

SHADES OF KESAR

• Jellied Saffron Jalebis
• Saffron milk Foam
• Panjiri

JELLIED SAFFRON JALEBIS

Having taken the concept of raindrop cake we have created this Saffron Flavoured Raindrop with alternating layers of jalebi.

These juicy jalebis add to the structure of the cake and also provide the necessary sweetness to the saffron infused jelly in this cake. 

SAFFRON MILK FOAM

As we know of the combination of Milk and Jalebi does wonders not only on the flavour palate but also has many nutritional benefits.

Saffron is an aphrodisiac and in order to enrich the flavour of the same in this dish, we have used Saffron Milk Foam. This is mildly spiced with cardamon , black pepper corns , nutmeg , and saffron.

PANJIRI

It is a staple dessert from the Punjab region and the Pakistan

It is heavily laced with dry fruits and herbal gums , made from whole wheat flour.

This component adds the crunchy element to the dish due to the dry fruits and also adds to the richness of the dish.

The powdery texture of the panjiri goes in accordance with the jelly.

Shades of Kesar

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PRAWN BALCHAO

picture courtesy:- pinterest
pinterest prawn balchao

Prawn Balchao is a traditional goan dish introduced by the portuguese.
It is a mix of spicy sour and hot on the flavour palate which is usually accompanied with steamed rice.
also described as 'Fiery Dish of Goa' this particular preparation has been a part of traditional goan families for years.
It's spicy nature is balanced with the use of coconut vinegar or malt vinegar which adds a bit of acidity to this dish.
high contents of fat and oils help it in preservation and it is almost considered a pickle.

CRAVE TO INVENT has decided to reinvent this classic with a hint of modern fusion.
We have introduced a lesser known culinary concept in this dish which elevates its popularity to the masses.
We have introduced the technique of OIL BLANCHING to give the prawns a tender succulent mouth feel.

OIL BLANCHING 
In this technique an aromatized oil is used at a low temperature and the ingredient is cooked in this oil at a slow pace.
This helps maintain the tenderness and also makes the flesh juicy.
The aroma of the oil seeps into the flesh and adds o the flavour profile of the dish.

COMPONENTS OF PRAWN BALCHAO

• BALCHAO GRAVY 
• OIL POACHED PRAWNS
• PINEAPPLE REDUCTION
• GRILLED PINEAPPLE FLOWERS
• FLAT FRIED CURRY LEAVES
• FISH SKIN CRISP 

BALCHAO GRAVY

This is a spicy and sharp gravy that is made from red chillies and vinegar.

Its redness shows the amount of hotness it carries.

When paired with prawns the mild sweetness from the flesh of this shellfish goes in accordance with the spicy gravy.

Coconut vinegar is used to reduce the sharpness of the chillies and provide a soothing mouth feel.

Traditionally accompanied with steamed rice this dish is also considered as a pickle in many places.

OIL POACHED PRAWNS
Oil Poaching has made its way through various cooking methods and has helped many culinary enthusiast achieve perfection while cooking sea food.
Sea food being delicate at nature requires a softer cooking methods to prevent them from firming up and drying out.

Our prawns are oil poached for 2 reasons; Firstly, to maintain the tender texture of the prawns and Secondly to resemble the oily nature of the authentic Prawn Balchao.

 PINEAPPLE REDUCTION
A sweet reduction of pineapple juice mildly spiced with cinnamon and cloves enhance the flavour of prawns and go in contrast with the Spicy Balchao Gravy.
This provides the sweetness and sourness to the dish necessary for the harmony of all the components

PRAWN BALCHAO

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CHAI BISCUIT ENTREMET

CHAI BISCUIT 

Be it a Social Gathering or a long day at work or even only if to get away from any situation a true Indian will always have a FOUR letter solution - CHAI.

The sweet spices , paired with the tannins of chai along with the subtle hint of ginger simmered together in harmony to provide a perfect cup of happiness that we call MASALA CHAI. Generally , accompanied with biscuits and cookies the flavors of chai are enhanced when served in an earthen cup called KULLAD .

Look to your left or right, on every nook and corner , you will definitely find a gentlemen or a lady with the only motive to stimulate your senses with their subtle blends of this magical beverage.

These Chai Connoisseurs with their simple equipments and years of experience have mastered the art of brewing the perfect cup of chai.

The Re-discovery of tea in India and commercially producing it dates back to the British Raj in India, but traits of tea being present  in India goes way before that , today India is the largest consumer of tea and every Indian, be it from any part of this majestic country has a special blend and a personal preference in preparing this stimulating Beverage.

CHAI BISCUIT ENTREMET

This time we thought to bring this classic to the CRAVE TO INVENT LAB and revamped it to the fine dining segment. The Royal history of tea is reimagined and recreated with the combination of Chai and Biscuit.

COMPONENTS OF THE DISH

• Masala Chai Sponge 
• Gingerbread Cookies 
• Cardamom Cream 

MASALA CHAI SPONGE

A soft , eggless sponge flavoured with chai masala, a special blend of sweet Indian spices that goes in every masala chai, and moistened with tea concoction syrup.

Softness of the sponge goes in contrast with the gingerbread cookie at the bottom to provide the holistic experience of chai and biscuit.

GINGERBREAD COOKIES

This light crispy and crumbly cookie is flavoured with ginger and spices and sweetened with molasses. To make the devourer nostalgic of the Masala Chai and Biscuit experience.

The hint of ginger provides a soothing effect on the flavour palette that can be experienced while drinking Chai.

CARDAMOM CREAM

Being an Aphrodisiac in nature and a powerful spice , Cardamom enhances the sweet taste of chai.

Any chai in India is incomplete without milk or cream, the softly whipped cream is flavoured with cardamom and provides almost a relief after the heavy but sweet spices in the entremet.

  

Our take on Masala Chai and Biscuit from the heart of India

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BUTTER CHICKEN ROULADE WITH CHICKEN LIVER PATE

Let's revisit the history of Old Delhi restaurants and their culinary culture. Crave to Invent has decided to take upon the task of reinventing the most iconic dish of india and one of the most popular Indian dish worldwide.
This time we have decided to bring in western culinary concepts and paired them with ' BUTTER CHICKEN'

This time we have fused three culinary concepts 

• ROULADES
• PATE
• AROMA OF THE DISH

ROULADES

Roulades are derived from the french term 'rouler' that means to roll.

These are meat or pastry based rolls that are stuffed and then rolled to form a pinwheel.

Meat based roulades are generally filled with cheese, vegetables or other meats. these are slow poached in a flavourful liquid and may or may not be seared after poaching.

PATES 

Pate stands for paste. Pates are forcemeat-based spreads that are usually served with bread. 

These are usually of two variations Pate en croute and terrines.

A major component for a pate is liver that provides it, its smooth texture.

AROMA OF THE DISH

This culinary concept is very new and budding in the industry.

It works on the concept of the guest being able to perceive  the flavour or taste by the sense of smell before the dish is served.

Its creates an aura for the upcoming course and an increased stimulus for the next dish.

BUTTER CHICKEN ROULADE WITH CHICKEN LIVER PATE 

Butter Chicken was invented in the 1950s in a Delhi restaurant ‘ MOTI MAHAL’ by 3 restaurateurs.

They invented 'BUTTER CHICKEN' by adding leftover chicken in a tomato gravy and thickening it with butter and cream.

With the course of time the dish got refined and this is our take on the most iconic dish of India.

COMPONENTS OF THE DISH

• ·       CHICKEN ROULADE
• ·       CHICKEN LIVER PATE
• ·       REFINED MAKHANI GRAVY
• ·       KASOORI METHI
• ·       CARDAMOM ESSENCE INFUSER

CHICKEN ROULADE

We have made our chicken roulade with chicken breasts and cut it into escallops(very thin slices of meat)

The meat is then pounded with a meat hammer and flattened

These escallops are then marinated in aromatics and then stuffed with a chicken liver pate.

It is poached in chicken stock.
The fat from the liver maintains the juiciness of this roulade.

After poaching it is then roasted over burning charcoal to give it a more rustic colour and give the dish the necessary smoky flavor.

CHICKEN LIVER PATE

Our chicken liver pate is richened with cream & butter that adds to the lushness of the entire dish and then spiced with nutmeg and cinnamon.

The fats in liver when cooked inside the roulade provide a richness to the dish that represents the royal culinary culture of Delhi where ‘BUTTER CHICKEN’ originated.

REFINED MAKHANI GRAVY

Our super fine and smooth makhani gravy is a tomato based gravy that is thickened with cashew paste, butter and cream.

The gravy is a bit on the sweeter side and provides a spicy after note.

When paired with our chicken it creates an almost melt in mouth effect filling it with the juices of chicken and the creaminess from the pate. 

KASOORI METHI

Kasoori methi is sun  dried fenugreek leaves that have a bitter taste and a dry herby flavour on the taste palate.This dried herb when added to the slightly sweet makhani gravy forms almost a contrast in flavour and gives the dish its necessary balance on the flavour profile.

CARDAMOM ESSENCE INFUSER

We have taken up the concept of an essence infuser and paired that with the concept of aroma of the dish. 

When the cardamom opens up in the infuser it sends off infused steam of cardamom.

Since cardamom is a sweet spice it goes well in accordance with the flavour of the dish and creates and aura for the dish before it is served.

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DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE

CRAVE TO INVENT has decided to take you on a trip to the streets of CHANDNI CHOWK, and practically every street food stall in this country.
This time we have decided to introduce two culinary concepts while preparing this very special dish.
These are -

Amuse Bouche

Fluid Gels.

AMUSE BOUCHE

Amuse Bouche is a single bite sized appetizer, different from the appetizer course.

These cannot be ordered by a menu but are a part of the chef's selection alone & are usually served free.

These are usually a pre-appetizer that sets the mood of the entire meal.

When translated from French it means ' MOUTH AMUSER'.

FLUID GELS

When it comes to fluid gels, these are unlike the regular jellies as the stay in fluid state as a result of being blended in a high power grinder. These can be made using Agar Agar, Gelatin, Xanthan gum as well as Eggs.

DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE

• URAD DAL FRIED CAKE ( BHALLA)
• SWEETENED HUNG YOGURT 
• TAMARIND  SAUCE 
• MINT CHUTNEY FLUID GEL
• POMEGRANATE  JELLY
• RAISINS SOAKED IN TAMARIND SAUCE.
• PAPDI TUILE FLAVOURED WITH CAROM SEEDS(AJWAIN).

URAD DAL FRIED CAKE BHALLA

Split and de-husked split black gram lentils are soaked overnight and then grinded with aromatics to a fine paste.

This mixture is then set in a mould and allowed to freeze and then deep fried.

Traditionally it's made without any mould by making balls of the batter by the hand. Fried cakes are then soaked in hot water so that they are super soft and spongy from the centre.

SWEETENED HUNG YOGURT 

Yogurt is hung on a cheesecloth to remove all of the whey, the end result would be perfectly creamy and smooth yogurt solids.

This is then sweetened with sugar and flavoured with dry roasted cumin seeds and black salt.

The sweet and salty flavour compliments the yogurt and the bhalla to give us a perfect rich and smooth texture in the mouth.

TAMARIND  SAUCE

Tamarind sauce is a sweet and mildly spicy sauce that goes with almost every indian chaat item on the streets.

We have flavoured this sauce with dry ginger powder (sonth) the gives it an almost umami flavour.

The sourness from tamarind and the sweetness from the brown sugar provide the dish with a sweet touch while the mint sauce fluid gel contradicts to provide a hot angle to the dish.  We have added raisins to this sauce and let them steep in the juices and flavours of the sauce.

GREEN CHUTNEY FLUID GEL

Mint green chutney fluid gel is an example of the perfect contradiction to go along with the DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE.

It provides the freshness of mint and coriander along with the spiciness of hot green chillies. the sweetness from tamarind chutney and sweet hung yogurt goes well with the hotness of this fluid gel.

POMEGRANATE  JELLY

Almost every chaat in India is garnished with pomegranate seeds that burst into the mouth with a tangy and sweet surprise.

We have created a jelly with pomegranate juice and flavoured it with a bit of mint to add to the freshness of the dish.

PAPDI TUILE FLAVOURED WITH AJWAIN ( CAROM SEEDS ).

These are coral or lace tuiles that are made as a garnish.

We have flavoured this tuile with the flavours of a papdi in a chat that is ajwain.

Papdi is a flat Indian crispy accompaniment that adds to the crispy element on the texture of the entire dish. 

we have replaced that with a coral tuile flavoured with ajwain (Carom Seeds).

DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE 

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NAVINA SAPPADU ( MODERN MEAL IN TAMIL)

Crave to Invent takes you to a trip down South of India.
Here we have created a fusion of cuisines of Tamil Nadu and Italy.

BRIEF IDEA BEHIND THE INSPIRATION OF THIS DISH
Inspired from 'tortellini en brodo' which consists of handmade tortellini pasta with a stuffing, in a clear broth.
It is a christmas dish that is sure to warm up your cockles of your heart.



We have taken this christmas speciality on a tour to the South of India.
When we speak of the cuisine of Tamil Nadu 'Rasam' is a household preparation which in literal sense means 'juice' or 'soup'.
It's a sweet & sour stock made with tamarind and lentil stock, simmered with tomato and herbs.
A special masala/ spice mix commonly known as 'rasam podi' is used to flavour this stock/ rasam that consists of  cumin, coriander, fenugreek, black pepper, red chilli, split pigeon pea( toor dal), asafoetida, turmeric & curry leaves.

We have taken this stock, bursting with spices and flavours, and created a fusion in lines with the traditional italian tortellini en brodo.

COMPONENTS TO THE NAVINA SAPPADU
( MODERN MEAL IN TAMIL)

•  TULSI RASAM CONSOMME 
• GUNPOWDER MINI RICE CAKES(IDLI)
• SPICY ONION CHUTNEY
• PIGEON PEA AND RICE FLAT ARANCINI.
• FLAT FRIED CURRY LEAVES 
• TULSI INFUSED SESAME OIL 

TULSI RASAM CONSOMME

A new take on the broth from the traditional dish 'Tortellini en Brodo'.

The magic of clarification process of consomme is applied to the traditional spicy rasam which is then flavoured with tulsi.

This gave us a clear mellowed version of rasam, a clear golden liquid making the consumer nostalgic to the homemade flavours of a rasam.

GUNPOWDER MINI RICE CAKES ( IDLI)

Famous for their cute little sizes, these rice cakes made out of a fermented batter are coated with ghee and a traditional spice mix/ molaga podi.

This provides the dish with the necessary spiciness and the fermented taste of the rice cakes adds a contrast to the mellowed rasam consomme.

SPICY ONION CHUTNEY

Another homestyle specialty that is sure to make any South Indian transport back to their home kitchens, when their grandmothers used to prepare this delicacy along with fresh hot steaming rice cakes(idli).

PIGEON PEA AND RICE FLAT ARANCINI.

The Italian delicacy Arancini visited South India and got addicted to the simplicity of this cuisine.

Here we have taken the concept of 'Paruppu Sadam/Arici' that literally translates to rice and dal & we have created the devil offspring between Aracini and Paruppu Sadam/Arici.

This provides the entire dish with a source of carbohydrates and protein as well as makes it filling.

TULSI INFUSED SESAME OIL

Virgin Sesame oil is taken and left to infuse with blanched and blended tulsi leaves and flowers for a minimum of 24 hrs.

The herb provides this extra punch of freshness to the dish as well as increases the visual appeal by providing a contrast of colour.

The concept of eye of the soup is taken from French cuisine and made applicable here to provide a modernistic approach to the traditional rasam.

NAVINA SAPPADU

 

This concludes our trip down to the South of India with western culinary concepts and traditional food recipes.

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