Love.Cook.Learn @ Pink Poppadom

"A way to a man's heart is through his stomach" ........ whoever said this was not wrong. So when Poshvine announced their Love.Cook.Learn event I pulled up my socks. The venue was at Pink Poppadom and the pinkish hue of the restaurant was apt to celebrate the season of love. For Rs 1250 a person, you got a three recipe demo, a wine paired three-course lunch and a bottle of wine to take with you. The wines for this event were from "Four Seasons"

After a brief introduction session by Chef Gautam Chaudhry, the session was handed over to Jr Sous Chef Sumeet Priyadarshini. The menu was carefully chosen keeping in mind that you enjoy the process of cooking for your loved ones.Also most of the ingredients that were being used for the recipes could be found in one's kitchen or sourced easily. It was a creative menu of Ricotta Kebab on a bed of zucchini carpaccio with a fresh tomato salsa, a seafood hotpot for the main course and a rose syrup infused strawberry phirni.

Chef Sumeet kept the session quite open and interactive. He was quite generous with his food tips and knife skills. We were demonstrated everything in details right from mashing the ricotta cheese to marinating the seafood for the "seafood hotpot". While we flocked around the table taking tips, making notes and trying our hands on the various dishes, we were served Four Seasons Blush. A sip of wine definitely took things to another level.

Once the demo was over, the tables were set for lunch. The restaurant overlooked the Ulsoor lake and the light pink hue was perfect for a romantic meal on any given day. The wines were well paired with the food but in a slightly altered manner. We were first served Four Seasons Chenin Blanc with the Ricotta Kebab. The ricotta kebab was silky and the fennel seeds gave a nice crunch to it. The acidity from the salsa balanced it perfectly.

The next course was sea food hotpot. A combination of prawns, black pompfret and squid in a nice balanced coconut flavored gravy. It was paired with Four Seasons Sauvignon Blan.  Despite the reversal it paired very well with the sea food.

And no meal is complete without dessert. The strawberry and rose infused phirni was apt to steal anybody's  heart. It was innovative and still not complicated.  It was served with a chilled goblet of Four Seasons Blush.

It was a very well organized event and time well spent bonding over good food and new friends !!

Thank you Gingerclaps team for the invite and Four Seasons Wine for sponsoring the event.