The chef is in consultation with Diageo India’s new single malt whiskey, while planning his next chapter to hang his apron at Olive Group
The chef is in consultation with Diageo India’s new single malt whiskey, while planning his next chapter to hang his apron at Olive Group
As a child, growing up with his grandparents in Delhi’s lush Asian Games Village complex, Chef Manu Chandra recalls a game he used to play with them hill the Cook.
Every day, when he came home from school, he smelled the aroma in the air trying to guess what had been prepared for lunch—hours in advance. Much to the cook, and often his own surprise, he would always fix it. “This unique ability has been a useful asset in my career,” says Manu, the name behind popular brands like Toast & Tonic (Bengaluru) and Monkey Bar (Delhi, Mumbai, Bengaluru), who took off last year. Olive Group of Restaurants after 17 years as its co-partner.
His nose continues to guide him while exploring other passions outside the kitchen, one of which has seen him join the team of Diageo India’s new artisanal single malt whisky, Godawan, made in Rajasthan. As a mentor, “to drive this new craft movement in a more meaningful way”, Manu’s enthusiasm comes through in describing the notes of this desert distilled spirit – a warm sunny feeling on the nose, dry Butter of Candied Seville Oranges, Fresh Baked baklava,
He calls it an impossible product because “using six-row barley from the hot, dry climate of Rajasthan and a difficult malting and maturation process in temperatures above the mid 30 °C, it probably produced an indeterminate set of notes.” Couldn’t rival that tried-and-tested, cold-and-moist-weather grain distillery from the Scottish Highlands. But somehow, it does.”
Godawan Whiskey
a desert terroir
Godavan, named after the Great Indian Bustard, has evolved within the challenges of its ecosystem. It is sustainable because not only is six-row barley less water intensive, but it also has a slower distillation process. The distillery in Alwar is, in fact, recognized by the Alliance for Water Stewardship.
the chefs strike
As an entrepreneur, Manu Chandra says she is happy with the trend of cooks like myself hitting out at themselves. “It’s also craft in some sense. Now with the spotlight on cooks, they are seen as trusted individuals with the ability to build great brands, and to incubate existing products that are, in some ways, that culinary.” Intervention may be needed.” On the personal front, he is exploring several ideas, including a mentorship program. “I am also excited by the food media space, especially with the rise of social media. To capture the essence of it and make it more To be able to drive responsibly, I want to try something. I have a vague idea, but I’m in no hurry to do it,” he says.
“The high, dry heat helps the maturation process, speeding it up a bit. [the angel’s share is higher than the average, which gives a creamy finish to the whisky], ” says Chandra. “Terroir is rewarding; the mouthfeel, the richness, the complexity can all be attributed to these desert conditions.” However, one of the interventions they made is with casks seasoning – they are coated with Ratna And Jatamansi, Two botanicals, widely used in Ayurveda, “which give the product a very unique flavor profile”.
“We have become used to a field, a terroir. [when it comes to Scotch], so it has become a truism to all that good malt can only come from Scotland. But it is not true. One of the first countries to prove this is Japan, when they began producing their own craft spirits like hibiki. Japanese malts are some of the most sought after today.”
perfect pair
Manu Chandra will assist with the F&B strategy for Godavan. “It’s important because it becomes the first touchpoint for a lot of consumers to experience the product. It’s also something I’ve done for many years and I understand the space really well. Toast & Tonic is an excellent Example, where we championed gin, and the spirit suddenly became a fairly prevalent trend across the country – served a certain way, tasted a certain way.
craft conscious
The timing is great, as the craft spirit movement is picking up steam in the country. “Given that this is still nascent, we are already seeing high quality spirits out there, which is extremely promising. The stories of The Greater Than, Hapusa, and Stranger and Sons are well known, but We are also seeing a variety of bold new endeavors – Desmondji has a new Mahua spirit on the shelves, Radico Khaitan has launched an excellent gin called Jaisalmer, which I will peg against some of the better international ones I have tasted, They say.
Goa has been in the forefront as it is easy to exit from the point of view of excise duty. But it is no longer limited to that area. “You just know that over the next few years, we’re going to be rolling out even more, and better, spirits. The market is going to move toward mass adoption of the craft, and it’s going to take a new layer in the spirits market.” Will prepare,” he concluded.
A part of the proceeds from the sale will go to the conservation of the bird, which is on the verge of extinction