A WORD FROM THE CEO.... It all began with a piece of collaborative research undertaken by Dourthe and
The imaginative and talented Michelin Starred Chef Vineet Bhatia created an incredible Tasting Menu – very much a lifetime experience
We are hugely proud to be part of this amazing experience and have one of our wines paired with one of the courses. Kheema Bomb and Masseria Tagaro Cinquenoci 2014, Puglia, Italy.
(Lamb mince in flaky pastry, Rogan josh sauce, red sorrel leaves, yoghurt droplets)
This is a take on the ‘Kheema Pao’ found in Iranian cafes in Mumbai and Muslim regions. The lamb preparation is usually oozy and so is served with pao bread to mop up the juices, however, in Vineet’s version the lamb mince or kheema is instead encased in the pastry dough, served with the classic Rogan josh sauce. The ‘bomb’ of the dish title references the flavour explosion contained within.
(The Kheema Bomb is made with premium lamb cut mince, onions, ginger and garlic paste, fresh spices (cumin, fennel, cinnamon and cardamom. The powder spices are red chillies, turmeric, coriander and garam masala. The sauce is made with lamb stock, onions, carrots, celery, leeks, garlic, ginger, Kashmiri chillies and tomatoes. The puff pastry is coated with melon seeds, fennel seeds and chaat masala.)
Paired on the menu with Masseria Tagaro Cinquenoci 2014, Puglia, Italy:
A small family farm of fourty hectares, Masseria Tagaro are located in the beautiful Itria Valley – The heart of Puglia. Here we are in the land of Trulli, a few miles from the picturesque town of Alberobello, a land known for special climate and terroir that is different to the rest of the region. A story that has been passed down for three generations, the new generation strives to modernise production tools and communication.
Cinquenoci – Cinque Noci” – 5 mothers Tagaro has created a powerful Primitivo, which combines grapes of five layers in the Itria Valley. “Deep red with violet reflections.In the nose clearly red and black berries and black spices. Intense and persistent aroma with fruity and floral scents.”
To book this experience: http://www.vineetbhatia.london/menus-food