Event Alert!!! Citi Chef's Table Week 2014 is Back, Bangalore

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It's that time of the year when Citi Chef's Table Week makes a comeback. This week long festival features Chef's 6 course tasting menu at 10 of the city's (Bangalore, Mumbai and Delhi finest restaurants. This format works wonderfully as it not only facilitates you to savor the signature dishes from Chef's kitchen but also prevents you from the hassle of deciding what to order. Of course your dietary preferences are well cared about.

Citi Chef's Table Week is a dinner only event and will be on from the 14th to 20th July. Reservations open on 9th July and guess what? It is 9th July meaning, reservations are Now Open.

One cuisine just doesn't work for me and it is a joy to see the diversity of cuisines on offer which is evident from the restaurant listing. What's also nice is that I have visited 5 of the participating restaurants and each of them cover a very distinct cuisine ranging from Italian to my West, Indian/Lucknowi at the epicenter to Japanese on the extreme East. Here's sharing with you a list of participating restaurants from Bangalore that I have visited:

1. Blue Ginger, Taj West End

Having celebrated its 10th anniversary this Vietnamese restaurant is known not just for it's ambiance, service and food but also for holding the title of being the oldest Vietnamese restaurant of India. I have been here a couple of times and undoubtedly this restaurant figures as my best Vietnamese dining experience. 

Leaving you with some images from my dining experience here and also a link to the reservations page.

2. Dum Pukht Jolly Nabobs, ITC Windsor

A power house of indulgence, exquisiteness, extravagance and elegance, Dum Pukht Jolly Nabobs is an experience to be lived. Serving the finest of the Lucknowi cuisine in a setting that's  unmatched thus far, Chef's Table Week is a perfect time to make a visit to this restaurant that is housed in ITC Windsor Hotel.

Again, some images from my dining experience here and also a link to the reservations page.

3. Edo, ITC Gardenia

Edo the fabulous Japanese restaurant at ITC Gardenia is an institution of sorts for Japanese cuisine. The resident master chef 'Sensai Kikuta San' lays high emphasis on procuring ingredients fresh and of the highest quality and this emphasis is clearly evident from its taste. The interiors here are really simple yet very elegant and make for a wonderful dining experience. Japanese food paired with their tradition drink 'Sake' only completes the experience of dining at Edo. I cannot think of a better time to make a visit to this restaurant.

4. Ottimo - Cuicina Italiana, ITC Gardenia

Translating to 'Excellent' in english, Ottimo is the most recent restaurant offering from ITC Hotels in Bangalore. Resident Chef Vittorio Greco of Italy, takes centre stage in the kitchen of Ottimo. Inclined towards traditional Italian cuisine, Chef Greco at Ottimo offers a rare fusion of traditional Italian with emphasis on both nutrition and fresh ingredients which are sourced both locally and internationally. While maintaining simplicity and keeping food at its authentic best, plating of food at Ottimo is exquisite and in true sense signifies 'food porn'. 

Leaving you with some images from my dining experience here and also a link to the reservations page.

Yauatcha, 1 MG Mall

A London based dim-sum tea house serves up the finest dim-sums I have had thus far. Be it their Chicken and Prawn Shui Mai, Crispy Prawn Cheung fun, Crispy Duck Rolls, mains, or the Raspberry Delice for dessert - This place has stolen my heart. 

Leaving you with some images from my dining experience here and also a link to the reservations page.

What I look forward to from this event is being able to visit at least one of the remaining 5 restaurants that I have not paid a visit so far:

Alba, JW Marriott Hotel Bengaluru

For me, it has been Italian cuisine for quite a long time. Having eaten this cuisine extensively I only geo fonder of the same with every passing day. I'm definitely spoiled for choice and am only curious now to see if Alba; housed in JW Marriott on Lavelle road makes it tougher for me? Yes, it is a speciality restaurant of one of the worlds most famous cuisines - Italian and here's the page I'd go to for a reservation.

Oko, The Lalit Ashok
Off lateA Pan-Asian restaurant close to home is nestled on the roof top of The Lalit Ashok. The food and ambiance are much spoken about and is on my list of places to visit.

Rim Naam, The Oberoi

Known to be one of the oldest Thai restaurants in Bangalore, Rim Naam is not only famous for its delicious and mouthwatering food but also very popular for its alfresco dining set up. If you love Thai food, Rim Naam is surely a name that instantly rings the bell. If you wish to reserve the table I'm sure you know where to click.

Riwaz, The Ritz-Carlton

On my wish list? Of course it is. The food of the North-Western Frontier has always intrigued me. It has the appeal to get me hungry even after a really satisfying meal. Is it because of my love for food or the character of this cuisine? I don't know myself. Anyway, Riwaz at the much spoken about The Ritz-Carlton serves up exactly the cuisine being spoken about. Looks like now's the time to make a visit.

Zen, The Leela Palace

I've been to Citrus at Leela a couple of times and en route to Citrus have spotted this wonderful looking restaurant that serves Chinese, Japanese, Thai and Korean cuisines in a setting that is heavenly. A restaurant that needs no introduction, is a place I look forward to visit and experience the goodness that has been doing the buzz. 

This specially crafted tasting menu is on offer at Rs. 2000 plus taxes and charges in Bangalore at each of the above restaurants only from 14 July to 20th July, 2014.

A Maharashtrian Gem in Bangalore - Suryawanshi

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Rewinding back in time to August last year, I was introduced to Maharashtrian food by my cousin in Nagpur. Technically speaking, it was an introduction to one of the cuisines called Saoji cuisine; specific to the Saoji community. Known for its simple but really spicy non-vegetarian food, I was in love with it the very moment I got my hands on it. So more about it in another blog post.

Returning from the past to the present, I was quite excited when I heard the buzz in social media about the opening of a restaurant that served Maharashtrian food. What I was even happier to hear was that, "It is located in Whitefield very close to Satya Sai Hospital." Well, that's where my office is which means, I could walk from work to this restaurant for lunch. Going by this thought, I headed to this restaurant a fortnight ago with a colleague from work.  

Menu:

The owner mentioned the food was specific to Kolhapuri cuisine. The menu is quite nice and presents options to diners in the form of thalis. So going by the obvious, the menu had a lot of thali options to choose from for the non-vegetarians like a solo or gala chicken thali, gala chicken and mutton thali, splendid gala mutton thali to name a few. The vegetarians on the other hand have a very limited listing to choose from. 

Apart from the thalis, the menu at Suryawanshi also offers an a-la carte selection of individual dishes that come as a part of either of the thalis. In all, if you are a non-vegatarian you might loose you way into the menu for the sheer variety that is on offer.

What We Ate:

We started with vegetarian and I must tell you, this was the only vegetarian dish on our table post which we feasted on non-vegetarian food all through. Why the exception? Of course, it is the popular or celebrated Maharashtrian dish - 'Misal Pav'. Needs no introduction, this was a good way to start. Misal was well spiced and came with buttered pav, chopped onion, lime and a small cup of curd. The curd acting as a nice coolant. This was shared between the two of us and we were glad we did.

Soon arrived 'Seer fish fry' which is bought by the owner himself only if he is satisfied with the quality and freshness factor. Clearly evident as we dug into it, the fish was well spiced and shallow fried in a pan. It was cooked to a nice moist consistency with the freshness evident from the moist yet flaky texture. My friend a Mangalorean; who know his fish well was quite happy and content with this dish. Served up with lime and sliced onion, the only thing I missed to keep this company was a mug of chilled beer. Needless to say, I loved it too.

As we consumed the fish, two lunch thali arrived. The fried mutton thali comprised of chapathis, Kolhapuri fried mutton, mutton curry, egg curry, Tambda rassa, Pandhra rassa, Sol Kadhi, masala rice and a slice of onion and lime. 

Both Kolhapuri fried mutton and the mutton curry were delicious at its best. Do not get deceived at the start of you meal on the spice levels as they do get on to you slowly. I enjoyed every bit of it. Both fried mutton and mutton curry are best eaten with the chapatis served. The masala rice is best enjoyed with tambda rassa while Pandhra can be consumed as a soup. Sol Kadhi acted as a coolant for all the heat generated through the spice levels in the dishes presented as a part of the thali. Describing the thali in a word - 'Scrumptious'

Mutton Fry

Mutton Curry

Tambda and Pandhra rassa are unlimited and make for a delicious drink all through the meal. Tambda is a spicy red curry made with mutton stock, red chilies and more while pandhra is a more soothing curry made again with mutton stock, cinnamon, coriander and coconut milk. While both were delicious and rich in flavor coming from the mutton stock, I enjoyed Tambda rassa for its higher spice levels. Pandhra and Sol kadhi worked by provide the much needed cooling to bring down the heat level from Tambda rassa.

Another thali on the table was the fully loaded 'Splendid gala mutton thali'. Similar to the 'Fried Mutton Thali', the only difference being egg curry was not a part of this thali. Instead, there was another mutton dish - Mutton Keema. Loaded with all goodness of mutton,  this is a thali for a true mutton lover with an appetite.

In between the first visit and posting this review, I visited this place again and this time I tried the 'Gala chicken and mutton thali'. This thali comes will a delicious chicken gravy, the ever lovely mutton curry and the usual like egg curry, Tambda rassa, Pandhra rassa, Sol Kadhi, masala rice and a slice of onion and lime. The chicken was very well cooked and succulent. It went very well with the spicy gravy it came in and was a delight to eat with the chapatis served.

Verdict:

With 2 visits made thus far to Suryawanshi, I have enjoyed every bit of the meal here and I know there are going to be many more visits. The ambiance is really simple with nothing much to write about. Located on the 2nd floor of Santosh towers very close to Sathya Sai Hospital, this place surely is a delight for the non-vegetarians.

The egg thali starts at Rs. 110, the chicken and mutton thalis start at Rs 210 and go up to Rs. 370 which is the cost of a fully loaded 'Splendid Gala Mutton Thali'. The meal here is definitely full filling and satisfying. 

Quick Tips:

If you love Maharasthrian food, this is the place to visit in Bangalore and if you haven't tried this cuisine yet, Suryawanshi is the place I'd recommend you to visit. 

PS: I'm in love with this cuisine and would like to explore more of it in Bangalore until I make a travel to Maharashtra. If you know of places in Bangalore to visit for Maharashtrian food, do drop in a comment below.

Address: 2nd Floor, Santosh Tower, EPIP Industrial Area, Whitefield, Bangalore 560066
Landmark: Near EPIP Busstop

Phone Number: +91 97380 19048

Cocktails with Shatbhi Basu @ Harry's, Bangalore

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It was two evenings back to back when I got to meet Shatbhi Basu. On the first, it was an evening when Shatbhi introduced us to American Whiskeys and on the next evening, it as an introduction to the signature cocktails of the recently opened Harry's . Yes, the very same Harry's; one of the most popular bar from Singapore opened doors in Bangalore on Indiranagar's bustling location - 100 FT road. 

The evening started with us munching on some starters which included Margarita Pizza, Thai Chicken Pizza, Wasabi Paneer, Spicy Potato Chilli and Fried Lollypop Singapore Style. Of these the Thai Chicken pizza and the Wasabi Paneer was a big hit for its innovation. I tried some vegetarian stuff and liked the potato chilli starter and the classic margarita pizza. 

As we munched on some starters, we also got set to witness India's most renowned mixologist and beverage consultant Shatbhi Basu create some of the most famous cocktails that trail down all the way from Harry's Singapore. 

Coming from the legacy of Singapore, the first drink we witnessed being concocted was the ever famous Singapore Sling. This blush pink drink is a gin based cocktail and was originally know as 'Gin Sling' before getting its current name 'Singapore Sling'. This cocktail served on ice nicely brought out the flavor of gin, cherry, pineapple, lime and vermouth; some of the key ingredients.

The next drink was quite interesting. It was a tequila based drink which gets its prime flavors from pineapple and bell pepper chunks which were muddled and shaken with the other ingredients. I loved the complex flavors of this spicy and mildly sweet drink. Oh! What is it called? 'Pineapple & Bell Pepper Margarita'

The other cocktails that we tried on this evening were 'Harry's Old Fashioned' and 'Caramel Popcorn Matini'. 'Caramel Popcorn Martini' was a nice twist to the age old classic caramel popcorn. It had a lovely balance of flavors and vodka. 

Harry's Old Fashioned is a twist to the classic. The recipe is again flown down from Harry's Singapore where this was originally made at first. For me what gives a kick about this drink is the Cinnamon sugar rim with orange zest.

While this event was more about the mixology session with some good starters keeping company, I'd definitely want to revisit Harry's to be able to try some of their signature food which includes their Fish N' Chips, Nachos and the likes.

Address: No. 2006, First Floor, H.A.L. 2nd Stage, 100 FT Road, Indiranagar, Bangalore

Celebration of Taste - Dum Pukht Jolly Nabobs @ ITC Windsor, Bangalore

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It was an evening of indulgence, elegance, a celebration of taste and a salute to the Royal whiskey - Royal Salute 21 YO whiskey. An evening hosted by Virender Razdan and orchestrated by Sandeep Arora, a whiskey connoisseur and a pioneer / director of Spiritual Luxury living; this evening was nothing short of extravagance and royal repasts.

Sandeep Arora

An evening that was a curtain-raiser to the month long celebration of taste. It is a pairing of food and Royal Salute 21 YO whiskey midst a treatment bench-marked alongside the treatment at a king's table.

Joining in this celebration of taste is a fabulous menu specially crafted to comprise of the best of Dum Pukht Jolly Nabobs. Yes, a set menu that has a lot on offer for both the vegetarians and non-vegetarians. This menu of indulgence wonderfully pairs with the ultra rich and smooth Royal Salute 21 YO. 

Yes, Royal Salute 21 YO... 

Moving on to the food, first off - I was a vegetarian on the given day so my write up involves multiple dimensions. One being savoring the food myself (Vegetarian), second being my previous experience of dining at Dum Pukht Jolly Nabobs - ITC Windsor, ITC Hotels and reactions of the diners on my table (Non-Vegetarians). So here's to an evening of indulgence:

It started with delicious kabobs - 'Dudiya kabab' and 'Khus Khus kabab' for vegetarians and 'Jingha Dum Nisha' and 'Kakori Kabab' for non-vegatarians. 'Dudiya Kabab' was potato, herbs, nuts stuffed between 2 slices of melt in mouth cottage cheese. Khus Khus kabob was flavourful patty of veggies and poppy seeds. Both these preparations came plated along side mint chutney, salad and Indian bread.

In non-vegetarian, I saw diners relish the signature dishes of Dum Pukht - 'Jhinga Dum Nisha' and the  ever gracious 'Kakori Kababs'. For 'Kakori Kabab' my belief is that, "If you haven't eaten it at Dum Pukht then you haven't eaten a Kakori Kabab'

For mains, it was (1) 'Qasar-E-Pukhtan' - Paneer cubes in rich gravy of tomato puree, fenugreek and cream; (2) 'Dum Ki Khumb' - a  mushroom dish which again was a delicious gravy. Yes, I don't enjoy mushrooms and hence it was the gravy for me that worked wonders.

As non-vegetarians can we ask for more? There was the ever fabulous 'Mahi Dum Anari' - a preparation in pomegranate sauce and fish stock. What always gets ensured is that the flavors of the sauce do not overpower that of the fish. The one dish I have not tasted before is the 'Murgh Rezala' - succulent pieces of boneless chicken in a rich gravy of onions and almonds. I didn't try this but there surely was a buzz around this preparation.

The whole meal is no less than any extravagant affair. What the vegetarians and non-vegetarians have in common in their menu is the 'Subz Miloni', 'Dal Dum Pukht Qureshi', Guncha-O-Keema with an assortment of flakya and Ajwain flavoured Warqi Paratha, tandoori paratha and more. More about this can be read Here.

A meal at 'Dum Pukht Jolly Nabobs' can never be complete without a serving of biryani and some decadent  desserts. Flavorful and aromoatic veg biryani for me and the rest of the table was served the super delicious and my all time favourite 'Dum Pukht Biryani' - a preperation of twice cooked lamb and full of flavor rice.

Dessert had 'Kulfi-Labe-Mashook' and the unconventional  'Begum's Pudding'. Served along with fruits soaked in honey in the form of a Popsicle. It made for a perfect end to a meal that's really royal in its stature and memorable for a long time to come. Absolutely loved the Begum's Pudding, it sure is a dessert that will always make it to my table in every visit I make.

This complete meal paired with a Royal Salute 21 YO comes at a price of Rs. 4000 (Vegetarian) and Rs. 4500 (Non-Vegetarian) plus taxes and charges. 

Do I even need to conclude? Well, needless to say, "On any day, I love dining at Dum Pukht Jolly Nabobs - the Lucknawi restaurant at ITC Windsor." And with this month long (On till 15th July) celebration  - 'Renaissance of Royal Repasts', it's time to pamper yourself on the King's Table. It's a table where indulgence, exquisiteness, extravagance and elegance keep you company in the form of fabulous food, champagne to begin with and a pairing of Royal Salute 21 YO whiskey for the rest of your evening.

Address: ITC Windsor, 25 Windsor Square, Golf Course Road, Near Sankey Road, Bangalore

Phone Number: +91 80 2226 9898

"In a Shell" - Seafood Festival @ Bene, Sheraton at Brigade Gateway, Bangalore

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My love for the food at Bene has been quite evident in the previous blogpost(s) made. My visits here have been frequent and have continued to enjoy the food coming out of Chef Hemanth's kitchen. What appeals to me about Bene is the sophisticated and elegant ambiance, wonderful service and the consistently great food being dished out in each of my visits.

In my most recent visit early this week, I went on to explore the new menu at Sheraton that has been crafted for the ongoing festival 'In a Shell'. This 10 day long sea food festival boasts of dishing out exotic offerings from the oceanic life in a traditional Italian form. The menu is is not extensive but apt for a 10 day festival which is on till June 25th, 2014.

Our evening started off with the traditional serving of bread and spreads, a customary beginning at Bene. Keeping us company was a wonderful Australian red wine from Jacobs Creek. Over the course of dinner, I switched to a white wine by 'Two Oceans' from South Africa. 

Our  food course started with Anti-Pasti, 'Duo of Bruschetta' - One being slow poached prawn with a fresh cherry tomato and the other being steamed crab meat with pickled onion. Both were really nice but for me it was the steamed crab meat bruschetta that provided a kick-start to an evening of deliciousness. The meat was sweet and perfectly steamed to a melt in mouth consistency. The bread though was too thick for my liking. Meat as is but a slightly thinner bread would have made for a perfect marriage rather bruschetta.

Prawns Bruschetta

Crab Meat Bruschetta

Oysters in its raw form are the most commonly eaten form of oysters. In this form, you will either love it or totally hate it. Here, it was 'Oysters "Reinvented"', yes the name of the dish. It was fried oysters with agrodolce, fennel, onion and peppers. It was not slimy as I expected raw oysters to be but of course these were fried and not raw. I will probably have to eat more of it to really write more about it. 

Primo - For me the highlight of the evening was clearly the 'Seafood Chowder'. This was still the second course and I had made up my mind already. It was all fragrant and delicious bowl of earthy tomato base seafood broth with fresh clams, mussels, prawns and crab meat. Actually, I also remember seeing squid rings. I could have made a complete meal of just this one course which I will do on my next visit before the festival comes to an end.

Secondo - In the mains, my pick was 'Lobster, Asparagus & Pasta' which was a delicious looking open faced lobster ravioli with asparagus, vilted spinach and zucchini sauce. The lobster was perfectly cooked and was really easy to cut and melted in the mouth with no effort at all; clearly a preparation with a lot of love and care. The lobster came together very well with the pasta and the zucchini sauce which was of a wonderful consistency. What didn't work for me and and some friends on the table was the overpowering asparagus which actually killed the smooth and subtle flavors of this dish. Without the asparagus this dish is a clean sweep.

On the table, was another main which got rave reviews 'Smoky Pasta and mussels'. An innovation form the kitchen, the pasta was smoked and served with clams, mussels and crab meat in a tomato and basil sauce. As I dug into this, the smoke flavor was really clear and comes through very well. The seafood in it brought in a nice balance and texture to the dish. While many loved this dish, for me it was the Lobster ravioli that did the trick.

Smoky Pasta with Mussels - Shared between a couple of us for tasting

Dolce time: It was 'Walnut & almond tart' which came served with a scoop of Vanilla ice cream. I dont enjoy nuts in my dessert and this tart was too nutty for me. So for me this was a 'No'. For you? Well, I must tell you it was really rich and gooey though. So, if you like nuts, this one will sure please you.

A lovely coffee is a perfect and befitting end to a lovely Italian meal. So 'Cappuccino' it was.

Bene and award-winning restaurant by Sheraton at Brigade Gateway needs no introduction and especially if you have been following my blog or the FaceBook page, you know it all. As for the seafood festival, its delicious, is different in its offering and definitely a lot more that a mere fish festival. What impresses me is the pricing which is clearly the standard pricing of the regular menu at Bene. Yes, the prices here are not jacked up just because it is seafood festival yet, as one would expect from a brand like Sheraton - freshest of the seafood is procured each and every day. 

An average meal for two at Bene will cost about Rs. 2500 plus taxes and charges. It is definitely worth it and I urge you to go give this limited period menu a shot. 

So what are you waiting for? 25th June is the last day...

Address: 4th Floor, Sheraton @ Brigade Gateway, 26/1, Dr. Rajkumar Road, Malleshwaram - Rajajinagar, Bangalore - 560055

Phone Number: +91 80 4252 1000

An evening of fine American Whiskeys & Cocktails - @Vivanta By Taj, Bangalore

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Being an ardent fan of the famous TV series - 'Two and a Half Men', I have always been curious to explore the range of Bourbon whiskeys. Not being well versed in this segment of beverages but always willing to try new stuff, I was looking forward to attending an evening of discovering fine American Whiskeys. It was an evening hosted by 'The Distilled Spirits Council of United States' (in short - DISCUS). The session was highly interactive and was led by India's Ace mixologist, beverage consultants and Indian American Whiskey Ambassador - Shatbhi Basu.

Over the rest of the evening I learnt some really interesting stuff about whiskeys and of course also went through an elaborate tasting session of some Bourbons from Kentucky and Tennessee.

Interesting Facts: Like the rest of the world, I was amazed to learn that Bourbon has been recognized as a distinctive American product and has also been included in the constitution of United States of America in the year 1964. Being recognized by the American constitution, this whiskey has certain legalities to follow to be identified and termed as Bourbon. Some of these being:

 - American made

 - Barrel: Aged in new charred oak barrel

 - Content: the grain mixture must contain at least 51% corn

 - Distillation: not more than 160 proof

 - Entered into the barrel for aging at not more than 125 proof or 62.5% alcohol by volume

 - There's a lot more..

Whiskey Tasting:

The whiskey tasting began with 'Jim Beam White Label' - a Kentucky Straight Bourbon Whiskey which is aged for 4 years and has a high content of Rye in the grain mix. This whiskey was sweet on the nose, exuded flavors of vanilla, toasted oak and spices on the palate and left a long finish which was a melange of spices, pepper and a hint of sweetness. I personally enjoyed the 'finish' of this whiskey.

Interesting Facts: Considering only new barrels are used for ageing, what happens once the barrels are made use off? They are sold to distilleries around the world for ageing other whiskeys.

'Jim Beam Black Triple Aged' - again a Kentucky Straight Bourbon Whiskey is one of the most recognizable  labels. It is aged for 6 years and has a nice caramel like color. On the palate it is silky smooth and shares flavors of butterscotch honey and dried fruits.

Interesting Facts: Whiskey matures and gets its character from the oak barrel it is stored in. Barrels are toasted to pull sugar to the surface and charring further turns sugar into dark caramel.

The third whiskey was 'Maker's Mark' a fruity and rich drink. The drink was really smooth with flavors of spiced honey, butterscotch, vanilla and of course the primary toasty oak. What I loved the most about this drink is the sweet and smooth finish with no burning sensation left behind. This comes as a result of the rye being replaced with red winter wheat. Post the tasting I have this drink included on list of purchases.

Interesting Facts: The degree of charring actually reflects in the color and flavor of the whiskey.

'Woodford Reserve' is known to be a great ingredient in the famous classic 'Old Fashioned cocktail'. This was a very well balanced whiskey with hints of tobacco, mint, leather (Yes! Leather) and surely more. The finish was warm, spicy (coming from hint of black pepper) and long.

Thus far, we tasted whiskeys from the distilleries of Kentucky. Now, we move on to the whiskeys from Tennessee. Speak of Tennessee whiskey and the first to come to mind is most often Jack Daniel's, in short known as JD. From this brand we tasted 3 products each having characters of its own.

Interesting Facts: Per the 1964 constitutional recognition, any whiskey produced in US with the required set guidelines was catgeorised as Bourbon and JD fit the Bourbon bill too.

Having been filtered through 10 feet of sugar-maple charcoal, a top seller from JD; 'Jack Daniel's Tennessee Whiskey' impresses you with its sweet and slightly smokey aroma. Not stopping at that, this drink is really smooth on the palate with flavours of banana and caramel clearly evident.

With a double filtration process through sugar-maple charcoal, Gentleman Jack is a really mellow and smooth drink and a classier counterpart of the classic 'Jack Daniel's Tennessee Whiskey'. This whiskey is smokier than its counterpart classic with hint of vanilla toffee and some spices.

Interesting Facts: All American Whiskeys meeting the required Bourbon criteria are not necessarily Bourbons. At least, Tennessee whiskey producers claim that Lincoln County Process where the whiskey is filtered through sugar-maple charcoal is a key differentiator between Bourbons (Kentucky Whiskey) and Tennessee Whiskey.

Coming to the last of the whiskeys we tasted is the legendary 'Jack Daniel's Silver Select' which has been on my list of purchases to be made. I love this whiskey for its nice christmas cake like fruity flavors. A lovely marriage of spices and sweetness, this drink has a long and spicy finish.

Cocktails:

American whiskeys are lovely to drink up on the rocks or straight; they also make for a great ingredient in cocktails like Whiskey Sour and the likes or the simple mix of bourbon and ginger-ale. On this evening, Shatbhi concocted two wonderful cocktails; one was the 'Twisted Whiskey Sour' and the other was Choco-nut madness. 

Twisted whiskey sour was a very refreshing cocktail with bourbon as the base and came topped with a couple of drops of the wonderful and fragrant 'Angostura Bitters'. Since good things are to be shared, follow me on twitter (www.twitter.com/nkandhari or @nkandhari) where I will shortly be sharing with you the essentials to make this simple cocktail at home.  

Natasha says, "anything that contains peanut butter has to be so very good." I agree with her and what a lovely cocktail 'Choco-nut Madness was. It did get its share of repeats and in my view this made for a perfect dessert cocktail. Again, twitter is where I will share this goodness, so don't forget to follow me.

Verdict:

A great evening spent with friends learning about and sipping on some fine American Whiskeys. At the end of this session, I know I'm gonna attempt to make the above 2 cocktails and also include the following whiskeys in my home bar collection - 

- Jim Beam White Label

- Maker's Mark

- Jack Daniel's Silver Select (Well, I always wanted this one)

Joining in with DISCUS to spread the word - Drink Responsibly.. Cheers!!!