The Oberoi Grand-Gourmet Indulgence

The Gourmet Indulgence-A Food and Wine Fiesta, organized by Four Seasons Wine, saw us this time in the magnificent 'The Oberoi Grand Hotel', Calcutta with the ticket-to-ride on another, one of the finest, collaboration of the best of food and the best of wine in the offering.     
Along with my blogger friend Sarani Tarfder, who blogs from Cocawind, we had an opportunity to demystify wine and food through an invitation from Ginger Claps at The Oberoi Grand Calcutta.
Referred to as the 'Grande Dame of Chowringhee', The Oberoi Grand unequivocally represented the grandeur and the finesse of the finest food and wine dining experience.
   

The menu, very carefully and immaculately planned to pair food and wine perfectly, was presented to us by a very courteous waiter. The choice between Vegetarian or Non-vegetarian and between a two or three course meal was made and Sarani and I collectively decided to try their Non Vegetarian three course lavish meal.

The cost of their two course (exclusive of taxes) Veg is Rs 1200/- and Non Veg is Rs 1500/- while their three course (exclusive of taxes) Veg is Rs 1450/- and Non Veg is Rs 1750. Any chosen course comes with  two glasses of wine which has a glass of Four Season's Shiraz(Red Wine) and a glass of Four Season's Chenin Blanc (White Wine).

Before I begin writing about my amazing gastronomical experience, let me share a word or two about the hospitality we received from their staff. Apart from being very courteous, the staff was also very well versed with the food that was being served to us and very promptly answered about our food related queries. We also got the opportunity to converse with Amandeep Singh, Manager Food and Beverages at the La Terrasse, which is their all day dining restaurant offering international as well as regional cuisine. As a mark of their sweet gesture, we were offered  smaller portion size of the starters which they split in two for Sarani and me. 

Four Season's Chenin Blanc (White Wine) was served first to go with our round of starters. Immaculate care was taken to the finest detail for instance the wine was served in the glass which was frosted beforehand to ensure that the differential temperature is not effected while having the wine which is enjoyed best 8-10 degree.
 

The first starter that came to our table was the humble and widely popular Caesar salad with a very modern and uber presentation. With a divided portion it had a perfect quantity for a starter. The crunchy and fresh shreds of the Iceberg lettuce were tossed with perfectly cubed croutons and the right amount of salad dressing so as not to make the salad soggy. The hero of the salad was the chunks of smoked chicken which was very soft, juicy and tender.

The classic Shrimp Cocktail was served next to enhance our experience with the off-dry, slightly sweet Four Season's Chenin Blanc. Perfectly poached shrimps tossed with the thousand island dressing served with a slice of boiled egg and fresh salad was a very refreshing and light appetizer.

Sadly the lovely and warm basket of buns were left unattended as Sarani and me got busy with our share of delectable starters with wine. Nevertheless, the gesture by The Oberoi Grand was highly appreciated.

Sarani, my partner in Fine Dine

Four Season's Shiraz (Red Wine) was served to go with our main course. Rich, full-bodied and dark ruby red in colour, Shiraz is a perfect accompaniment for grilled meat or vegetables.

Sarani opted for the Grilled Tenderloin with fondant potatoes and béarnaise sauce which was served with blanched spinach leaves and cherry tomatoes. Grilled to perfection, it was enjoyed and polished off in no time.

I opted for the Sage Chicken roast gravy served on a bed of sautéed poataoes along with broccoli florets and carrot sticks.
I was served with two pieces of very tender, juicy and succulent chicken with a crisp skin which lacked a little bit of seasoning. I could only finish one piece of the delicious chicken as I purposely wanted some extra space for the next and my favourite course, desserts.

Sarani and I opted for both the choices of Desserts in the set menu which was the Vanilla Crème brûlée and Tiramisu.

The classic Vanilla Crème brûlée came with a rather big but very thin and crisp slice of Biscotti with pistachio. The vanilla custard was rich and very eggy for our liking but the hero of the dish was the very thin and crisp layer of caramel on top. The crackle of the caramel with every bite enhanced the beauty of the dish.

Our Tiramisu was served in a crooked stem glass and had a very creamy layer of mascarpone cheese richly flavoured with coffee which was further enhanced with some coffee liqueur. I was a little disappointed with the amount of sponge fingers which was only a thin layer at the bottom. 

The Gourmet Indulgence in The Oberoi Grand was true to its name and an experience we will cherish for a long time. We, as the members of Kolkata Food Bloggers thank Gingerclaps for extending the invitation, The Oberoi Grand for giving us a grand and warm experience and Four Season's wine for demystifying wine for us. 

Amrita

Four Season's Gourmet Indulgence !

With Abhay Kewadkar, Business Head (Wines) and Chief Wine Maker, United Spirits Limited

On entering the the classy venue at Park Hotel, Kolkata, I was immediately greeted with the options of a White and a Red wine. I spontaneously went for the red and after a swirl and smell reckoned it, without a doubt, to be the 'Barrique Reserve Cabernet Savignon'. The woody vanilla aroma was a clear indication of the wine matured in the oak barrels imported from France itself.

Such was the impact of information imparted by Peter Mitter, Regional Manager -Trade & Marketing of UB Group, on our last wine trail event held in Kolkata.

Earlier this month I was at one of the Four Season's retail outlet at a supermarket to buy the Barrique Reserve for someone who had come down from Canada, and who preferred wine over other spirits. In the outlet there was a couple who looked absolutely confused in their attempt to buy wine for a dinner party which they planned to host for their friends. Citing their bewildered look on their face, I offered myself to help, which they gladly accepted, and after a brief inquiry on their menu spread, which happened to be on the Mughlai cuisine with kebabs as starters, I was able to recommend them to go for Shiraz. If it was not for the Four Seasons Wine Trail Session, I would have been as lost as the couple I had helped in that outlet. The person from Canada, for whom I bought the wine, exclaimed that it was as good as any other international renowned wine.

Salads

The Gourmet Indulgence was a reflection of the world of wine that opened up in front of us in conjunction to the food journey that we have been on. It was a perfect union of great food and great wine with the Executive Chef of Park Hotel, Chef Sharad Dewan, preparing the exotic food spread, and Abhay Kewadkar, Business Head (Wines) and Chief Wine Maker, United Spirits Limited marking their presence at the occasion.

Abhay Kewadkar briefly shared with us the plans Four Seasons has to tie up with various restaurants and food joints beside their ongoing efforts to educate the larger audience into demystifying wine. In the past few years the wine consumption in the country has witnessed a steady growth although the current consumption level is still at its formative stage. The growth witnessed in countries like China does give a clearer picture of the future we can be looking at with regard to the increase in wine consumption and appreciation. Having wineries, like the one in Baramati, India has stepped into a global recognition of the new world wine producers and has matched quality with the likes of New Zealand, Australia and South Africa.  
The food industry has exploded exponentially in India over the past few years as well and it is obvious that eventually wine will too. The marriage of good food and great wine is as natural as the four seasons itself.

Starters

Chef Dewan's spread were like a breath of fresh air exhibiting both, the exquisite flavours and splendid presentation. The flavours were balanced to perfection without any isolated loudness of any specific spices in all the sets of three course service. It was exhilarating to see such an array of explicit dishes come together in a manner that complemented the choice of wine at its disposal. By explicit dishes I mean that each dish had an identity of their own with specific flavours and spices that could be paired with the range of wine that was being served.      

Main Course

Desserts

As I close this review I look forward to the time, in the future nearer than one would imagine, where the weekend home meal invitations would be seconded with the choice of wine in the offering. My home for sure is geared up for the same.

As a part of the Kolkata Food Bloggers group we wish to thank Ginger Claps for extending this invitation to us to experience the Gourmet Indulgence.

For more Details on 4 Season's Wine, check here & here.


This post is part of the KFB Blogging Marathon. Find what my other dear friends are making for the marathon in the following links :  
A Homemaker's Diary
Silence Sings
My Food My Life
Recipe Junction

Vishal & Amrita

Disclaimer: The reviewer was not paid for the review and was neither influenced to write positively or negatively.  The review is an unbiased honest opinion.