Tag Archives: #drinkgoa #navhind #Eatgoa

We’re featured yet again in Conde Nast Traveller India!

From pure vegetarian goodness to seafood and meat decadence, Goa’s capital has it all! And we’re absolutely delighted to be featured among the best places to eat in the heart of Goa, Panjim city. An excerpt from the article says “The old Latin Quarter bungalow façade disguises the chic, urban interiors where a swish clientele delicately sips handcrafted cocktails such as the Pecore Negroni made with local feni”.

Thank you for recommending us Conde Nast Traveler! More on what they had to say here.

 

 

Pune’s Citadel Magazine features our very own Sabreen Shariff!

Citadel

Pune girl Sabreen Shariff has been making quite a name for herself in the pretty state of Goa! Her ambition in hospitality and her dreams on opening her own restaurant has always been a driving force. Citadel magazine talks to Sabreen on life, success and whipping up delicacies at The Black Sheep Bistro.

So proud of you Sabreen!

Read the whole article below:

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Verve magazine reports on the lovely duo here at BSB!

Dynamic-duo Prahlad and Sabreen moved back to Goa after a long stint in the West, to set up the Black Sheep Bistro, with its high quality, locally fresh produce and international- inspired cuisine. Check out the latest issue from Verve magazine where writer Zaral Shah raves about BSB; known for it’s innovative fresh cocktails, made in-house!

VERVE

Its true that good food does drive our lives, as we strive to procure the best in our globally inspired cuisine. Thank you Zaral!

Revati Upadhya from Livemint raves about our ‘locally global’ dining experience!

Livemints’ Revati Upadhya thinks that the beautiful, sunny state of Goa is slowly turning into a    entrepreneurial hub-spot for Food and Beverage industry owners.

In her article here, she says that, ‘ With its upwardly mobile, well-travelled and increasingly cosmopolitan society, Goa has tasted the global lifestyle. Add to it the huge floating population of tourists with a keen palate and an eye for new ideas in living, and you have the perfect climate for experiments in the food and drink space’.

We couldn’t agree more!

BSB mentioned on Burrp’s ‘Romantic restaurants in Goa’!

Alisha Patel from Burrp recommends us as an ideal spot for Valentines Day!

In her article here, Alisha writes that, ‘Nestled in an old Portuguese house, this classy, cosy bistro is the ideal place to pop the question or for just a sophisticated date. Booths with sofas and dim lighting give you the privacy you need’.

Thanks Alisha!

Enjoy a special romantic dinner with your loved one this Valentines at BSB! Choose from an enticing Valentine’s Day themed menu, guaranteed to leave you craving for more!

Prahlad’s guide to attending a wine festival on Navhind!

Navhind Times

Sommelier Prahlad Sukhtankar gives you expert advice on attending the Grape Escapade Wine Festival this weekend!

Here are a few pointers to be remembered:

  1. Arrive Early, so you will know who to approach first.
  2. Always wear comfortable shoes.
  3. Wear dark clothing to avoid/hide wine spills.
  4. Eat before the wine tasting.  Flavors of food can affect the taste of wine. Avoid cheeses, sausages and heavy food.
  5. Pay attention to detail.
  6. Interact and network. Get to know the story of each wine by meeting wine makers, tasters, sommeliers etc.
  7. And lastly, do not forget to have a designated driver at the festival. Drink responsibly!

 

Understanding Acids in Wine by Prahlad Sukhtankar (Navhind)

“I don’t drink wines because they are too acidic…They give me heartburn”, said the man as Wine rack 1he continued digging into chicken tikka masala while sipping on neat Single Malt Scotch – a pairing that could baffle scientists around the globe had the world been overly food centric. Thankfully it isn’t, but that still doesn’t make the above pairing acceptable, especially if one is abstaining from wines to evade acidity. It is no surprise that drinking alcohol before a meal rather than with it is still a common practice in our culture and I am starting to believe that building an appetite may have little to do with it instead of having to deal with unfortunate food-drink pairings.
When spicy food is paired with a high alcohol beverage such as Scotch, the alcohol in the drink will accentuate the perception of spice in the food making it taste, and feel spicier on the palate than it actually is. For someone claiming to keep away from wines to elude acidity, this pairing is sure to disappoint, but pair the tikka with an off-dry low acid Gewurztraminer-based wine from Alsace for example, and it would help take the edge off the spice in the tikka and contribute to a better dining experience. So also, Scotch can be paired with a number of dishes – my favorite is a crispy-nutty besan cake with a 12-year-old Highland Single Malt.
The point I am trying to make is that foods and drinks of all sorts have varied levels of acidity in them, yet for some reason, many associate wines with acidity as if it were the only culprit. Acidity in wines is often misconstrued as being something toxic or undesirable. On the contrary, acid is an essential element for a well structured wine or even food in general. Take the Goan ‘pez’ (a light, bland rice soup, similar to Chinese ‘konji’) for example, which is often savoured with a side of pickle. The pickle provides a much needed acid component that helps refresh the palate after each bite, preparing the diner for the next morsel. There are many such examples – ‘ambadyachi karam’ with curry-rice; tamarind in fish-based curries, lemon sorbet between multiple dinner courses and vinegar in several Goan dishes. All of these provide acid in the form of fresh and crisp, zesty and tangy flavors to elevate a dish from the monotonous one-dimensional flavour profiles.
Sensing acidity in wines couldn’t be simpler – take a sip of wine, swirl it in your mouth and swallow. Now wait for a few seconds. Does your mouth salivate? If yes, that is acid working its magic. For those of you who do not have wine handy, try recalling the time you bit into raw mangoes, aamla, tamarind, tomatoes or even oranges, lemon and limes. Right after the first bite, your tongue salivates – hence the expression, mouth watering. Now that is an acid reaction, and it is important because it helps cleanse the palate, or refresh it, in preparation for the next fresh bite. Different wines made from different grapes have varied levels of acidity just like the fruits and vegetables mentioned above. Try biting into the above fruits as a quick exercise and note down which fruit is more acidic. The more acidic a fruit is, the more your mouth will water and vice versa.
It is a common myth that all dry wines are acidic. Actually, the term dry has nothing to do with acid. Dry is a measure of sugar in a wine. A wine without any traces of perceptible sweetness on the palate is referred to as dry as opposed to sweet. Off-dry would be slightly sweet and so on. Riesling and Chenin Blanc grapes are a great example of sweet wines with high acidity. It may take a while before one realises that these are high acid grapes because of the sweetness, but if one were to look closely and follow the guidelines of acid-sensing, it is not hard to appreciate how beautifully balanced some of the best Rieslings or Chenins can be.
High acid wine is not necessarily a bad thing so long as the acid is in balance with fruit, tannins, body, and alcohol, which form the other structural elements in a wine. We will talk about these elements in future articles. As years pass, acid in a wine starts to deteriorate and mellow down. Hence it is important that a wine have high acid to begin with, so it may live for many years; otherwise, it will taste flat after a few years. Yes, every wine has a life term no matter what the seller tells you!
Some commonly found high acid white wine grapes include Albarino, Sauvignon Blanc, Chardonnay, Riesling and Chenin Blanc. Shiraz, Cabernet Sauvignon, Malbec and Sangiovese are some examples of high acid red wine grapes. Furthermore, grapes grown in cooler climates have higher acidity than the same grapes grown in warmer climates.
High acid wines pair well with a variety of foods, especially acidic foods, because the acid in the wine decreases the perception of acid in the food making it more appetizing. Acidic wines also pair well with fatty/oily foods because they help cut through some of the richness in fatty foods. For example, a Portuguese Vino Verde wine, which is made from Alvarinho (or Albarino in Spain) grapes is great with fried Goan prawns. The acid in the wine cuts through the oil in the fried prawns while refreshing the palate with each bite. Sangiovese wine with tomato-based pasta is another example but works a little differently. Here, the acid in the tomato compliments the acid in the grape to make a harmonious dining experience.
So the next time you are at a restaurant, test your knowledge of acids in wines by pairing different types of foods with wines of varied acid levels and see how different grape varietal characters work with different foods. The more you train your palate to understand the structural components of wines, the more you will enjoy and start loving food and wine culture. I am sure it won’t be long before we see people drinking wine, Scotch and other liquors with food as opposed to before a meal because now you will have something to look forward to – an enjoyable food-drink pairing.