In an interaction with Restaurant India, Sakshi Saigal one of the Co-Founders at Stranger and Sons gin celebrates the agricultural might, entrepreneurial spirit and diverse cultures of India.
In Asia using fermented spices, fruits in a few different things that add new flavor, texture and appearance such as a fermented ghost pepper-infused agave or honey, and most likely in experimental approached with conceptualize bar and restaurant establishments.
Talking to Restaurant India, French Sommelier, Magandeep Singh shares the importance of educating the masses about the quality of local spirits available in the market.
Eating out in India has evolved from being an occasion-driven activity to being an occasion in itself. It has become a means of catching up with friends, spending time with family, and entertaining clients.