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Pour To Pair: A Journey Of Discoveries - Curries And Wine Discoveries

Pour To Pair: A Journey Of Discoveries - Curries And Wine Discoveries is an event that took place between 13-May-2015 and 31-May-2015 in Hyderabad.
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Thai Pavilion, the iconic Thai restaurant at Vivanta By Taj Begumpet, presents an indigenous journey of Curries and Wine Discoveries- a sensual dining experience that brings together unique flavours of Thai curries along with a profusion of Wines.

Authenticity, excellence in service, artistry and innovation in cuisine and a receptive, warm ambience which come together to create a dining experience that brings to guests an extraordinary dining experience that is a confluence of cuisines accompanied with the finest of wines.

Guests can now revel in the sensory examination of the bouquet of wines from the Sula vineyards and discover for themselves the hidden flavours and aromas secreted within layers of vintage. From mature wines to young wines with distinct characteristics, the perfectly paired dishes are a connoisseur’s delight.

In an innovative journey of re-discovery, Executive Sous-Chef, Arjun Yadav and the team at Vivanta by Taj Begumpet have conceptualized a journey of discoveries. The special crafted menu by Executive Chef- Arun Kumar Reddy comprises of exotic, fresh and authentic ingredients. The menu is created in keeping with the essence of the wines, their versatility and profusion of flavour.
The menus opens with exciting curries such as the Gaengdaenggai rue nuea rue pe(Red curry of chicken or tenderloin or lamb with straw mushroom, bamboo shoots and Thai baby eggplants with sweet basil)paired with Sula Cabernet Shiraz / Sula Zinfandel Rosé(a red wine which pairs well with mildly spiced dishes or you can opt for the fruity refreshing Rosé which is dominated with berry flavours) or Gaengkhiao warn gai rue nuea rue pe (Green curry of chicken or beef or lamb with coconut palm heart and Thai eggplants with sweet basil)paired withSula Chenin Blanc ( a hint of sweetness and fruity flavors which work well with spicy green curry.

Pananggoongmanggorn (mild spicy)- Pale Reddish (Lobster in nutty creamy curry with sweet basil and kaffir lime leaves)paired withSula Zinfandel Rosé ( the lobster has been paired with the aromatic Rosé),and Chu chee poo/pla/koong (Thai home style curry with crab/fish/prawn)paired with Sula Sauvignon Blanc(a light, refreshing wine with herbaceous aromas to go with this mildly spiced curry), Kaengkhuasaparot (Pineapple flavoured Thai prawn curry)paired with Sula Riesling(pineapple has a strong predominant flavors of pineapple paired with Indian Riesling which will compliments this curry to perfection) Gaengkiew wan gai/pla/je (spicy) (Chicken/fish/vegetable green curry with Thai eggplant and sweet basil leaves) paired with Sula Riesling (paired with Riesling which is slightly sweet and very refreshing).
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This page was tagged for
Celkon discovert curry
Vivanta By Taj events
May 2015 events
hyderabad food / drink
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