On the evening of April 10th, I had the pleasure of stepping into a slice of Tokyo—without leaving Delhi. The engagement- an Omakase Dinner hosted by Chefs Table India and The Lalit New Delhi, featured Chefs Shun Sato and Fumiyuki Kinsu from Censu Tokyo. For those unfamiliar with the term, omakase is a Japanese style […]
An Omakase Journey with Chefs Shun Sato and Fumiyuki Kinsu Read More »
Sake, being Japan’s national alcohol is deeply intertwined with its culture. Seasonality of Sake is one such aspect of its cultural context, where the production, release, and enjoyment of different types of sake follow a unique calendar. It offers connoisseurs a diverse range of flavors throughout the year, that not only enhance the drinking experience,
Seasonality of Sake: A Journey Through the Year Read More »
December 2024 marked a culinary milestone for India as Chef Nooresha Kably, and Chef Brehadeesh Kumar were appointed Goodwill Ambassadors for the Promotion of Japanese Cuisine by the Japanese government. They became the first-ever ambassadors from India to join an exclusive group of 211, recognized to date by Japan’s Ministry of Agriculture, Forestry, and Fisheries
Interview with Nooresha Kably- Japanese Cuisine Goodwill Ambassador Read More »
Call Me Ten, the newest entrant in the Japanese fine dining scene in India’s capital has launched “Sake Thursdays”—an initiative designed to elevate the sake experience for gastronomes each week. This unique culinary journey, where exquisite Japanese cuisine meets the delicate, nuanced flavors of premium sake, promises a sophisticated yet inviting experience. As Japanese sake
Sake Thursdays by Call Me Ten: A Taste of Japan in Every Sip and Morsel Read More »
Having closely observed the growth of wine in India over the past 15 years—and more recently, sake—I firmly believe that the time is ripe for shochu to make its mark in India’s promising alcoholic beverage market. My confidence stems from the remarkable success of spirits like craft gin and agave, which have left Indian consumers
Can Shochu be the next big beverage in India? Read More »
Chandigarh recently got a taste of Japan through a ten-day-long “Matsuri” held from January 17 to January 26, 2025. The event, hosted by Skyeline Bar & Lounge in Best Western Plus Mohali, challenged the notion that Japanese fine dining is restricted only to major metro cities of India. The matsuri, open daily from 1 PM
Japanese “Matsuri” Magic in Chandigarh Read More »
With 2024 behind us, I find myself reflecting on the year gone by filled with milestones for Sake in India. 2024 saw a pivotal growth and 2025 is likely to be even better by building up on the good work of the year gone by. Here are five enabling factors from 2024 that will help
5 Enabling Factors for Sake’s Journey in India in 2025 Read More »
Sake is a uniquely versatile beverage, with some types offering the flexibility of serving at different temperatures. Unlike most beverages, the same sake can reveal distinct aromas and textures whether chilled, room temperature, or gently warmed. This adaptability makes warm sake a comforting yet sophisticated choice, especially during cooler months. Warm sake, or kanzake (燗酒),
Kan or Warm Sake: Tradition in a Cup Read More »
The Japanese Pavilion at ProWine Mumbai 2024 set a new benchmark as the largest-ever showcase of Japanese drinks in India. Featuring an impressive array of renowned sake brands alongside Shochu, Awamori, liqueurs, and more, the pavilion offered a deep dive into Japan’s rich beverage culture. Guests were treated to innovative cocktails crafted at a dedicated
ProWine Mumbai 2024 Hosts Largest-Ever Showcase of Japanese Drinks in India Read More »
India’s culinary scene has reached an exciting new frontier, thanks to an ambitious project led by Kampai, a reckonable name in the Indian restaurant industry. In a first for the nation, authentic Japanese soy sauce called Chiba Shoyu is now being produced locally. This development marks a historic moment in Indo-Japanese collaboration. This milestone comes
