Wine Dinner: Battle of the Somms!

Sommeliers Devati and Gargi are bringing back the wine battle — but this time, they're taking it poolside with a luxe dinner twist! After a wildly fun debut in Goa last year, Battle of the Somm returns for Edition 2 in Bangalore, and it's a full-blown Wine & Dine showdown under the stars!

Here’s the plan:

We’ll pour you 7 spectacular Australian wines — starting with a fun welcome pour and then 3 head-to-head wine flights where each of us showcases one wine per flight. You taste. You vote. By the end of the night, YOU decide which somm’s wine selection reigns supreme!

Expect iconic wines only from St Hugo, Two Hands, Yalumba and more — showcasing Australia’s bold, expressive wines at their absolute finest. To match? An elevated 5-course modern Indian menu — luxe flavours, playful plating, and inventive pairings, all served by the pool at the beautiful Spice Terrace, JW Marriott Bangalore.

It’s a wine dinner like no other — a night of discovery, fun banter, bold opinions and brilliant pairings — where you’re a part of the epic battle!

Only 20 seats for this intimate, high-energy evening. Come for the wine, stay for the drama. Let the wine games begin!

______________________________

Menu

Slice of India – Indian Cheese Bar

Kalari, Chhurpi, Bandel, Kalimpong, Perad, Indian Gouda, Quadam, Topli na Paneer, Darjeeling Snow

Served with Indian crackers, Gurbandi Mamra Badam Giri, Vengurla cashews, Pishori pista, dried aloo bukhara, Kashmiri akhrot

Paired with: Berton Vineyards, Metal Label Vermentino, Riverina

Pass-around appetizers

Ghutwa kebab | phool makhana, nadru, guchchi achaar (v)

Daulat Ke Kebab | winter melon, beetroot carpaccio, mini blue cheese naan (v)

Gulabi Gosht Lukmi | lamb mince, purple potato, fermented chilli caviar, mint aioli

Petha Phool Pakoda | zucchini blossom tempura, kari patta lobster

Paired with: Yalumba Y Series, Viognier, South Australia & Yalumba Y Series, Chardonnay, South Australia

Entrée

Tandoori Sweet Potato Mille-Feuille | burnt garlic & tamarind reduction, curry leaf crisps, micro sorrel (v)

OR

Tandoori Octopus | sous-vide, charred, spiced with ajwain, coconut milk base, chilli oil drizzle

OR

Nargisi Lamb Kofta | spiced mango–turmeric raita, micro herbs

Paired with: St Hugo Coonawarra Cabernet Sauvignon & Vasse Felix Cabernet Sauvignon, Margaret River

Palate Cleanser

Orange Blossom Churan Chuski

Main Course

Sunehri Dulma | portobello mushroom, chenna, bounty vegetables, 24k gold leaf, shallot truffle gravy, sunflower seed & cranberry baqarkhani (v)

OR

Sunehri Kaliyan | pulled Hyderabadi lamb shank, 24k gold leaf, shallot truffle gravy, sunflower seed & cranberry baqarkhani

Paired with: St Hugo Barossa Shiraz & Two Hands Angels' Share Shiraz, McLaren Vale

Dessert

Rose Cookie Ghevar | ruby chocolate whipped ganache, rose, pine nut kulfi

Qehwah | Mukhwas

******