Few days back I was given a bottle of Four Seasons Viognier wine (a type of white wine) and asked to review it. I am a totally non wine drinker and pairing Wine with food comes a bit unnatural to me. I have always known Wine to be paired with non vegetarian and non Indian food. Since none of the hotels would allow me to take my wine in and also because I would never have non vegetarian food, trying and reviewing this wine was a nightmare. However, after a lot of maska polish to my wife and mom (wife was easy, mom was hell) I managed to get to sit at the dinner table with a little wine.

I had specifically asked that a mildly spiced food be prepared. The women folk at home were already pissed off with my pestering since morning so they decided to get back at me. I was served Khaman Dhoklas. Now if one were to try and guess what my expression would have been then, let me give you some clues. It was that of a contorted owl, a wide gaped donkey and snooty rat combined! How on earth can one pair wine with Gujarati food. But I was wrong. The wine went excellently with the Khaman Dhoklas. So here I have for you the recipe of Khaman Dhoklas! Now since my mom is already asleep, I can do nothing but borrow Sanjeev Kapoor’s recipe. His original recipe can be found here.


Gram flour (besan),sieved 2 cups
Yogurt,beaten  1 cup
Salt  to taste
Turmeric powder  1/2 teaspoon
Green chilli-ginger paste  1 teaspoon
Oil  2 tablespoons
Lemon juice  1 tablespoon
Soda bicarbonate  1 teaspoon
Mustard seeds  1 teaspoon
Fresh coriander leaves,chopped  2 tablespoons
Coconut,scraped  1/2 cup


  1. Take gram flour in a bowl.
  2. Add yogurt and approximately one cup of warm water and mix. Avoid lumps.
  3. Add salt and mix again.
  4. Leave it aside to ferment for three to four hours.
  5. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix
  6. Heat the steamer. Grease a thali.
  7. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly.
  8. Pour batter into the greased thali and place it in the steamer.
  9. Cover with the lid and steam for ten minutes.
  10. When a little cool, cut into squares and keep in a serving bowl/plate.
  11. Heat remaining oil in a small pan.
  12. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
  13. Serve, garnished with chopped coriander leaves and scraped coconut.

Over the weekend I had been invited to the Wine and Grill Event that had been organised by UB Group’s Four Seasons. It was supposed to have been a know how for the selected bloggers about wines, their different “species” and how to match them with the food that we eat. It was done just so that a basic awareness could be created in the Indian mindset that wines could be paired well with Indian food as well.
However, one thing that neither they nor I was prepared for was the fact that not only would non veg food be the prime area for focus and discussion, the same would be emphasized in all the manners as possible.
Any way, putting aside these rants, it was the first time I had tasted wine. I have had beer, vodka and even loathingly tasted some scotch but wine definitely was slightly different. The manner in which one checks for its quality, it’s taste etc is so very different! I never knew that! Now just if somebody figured out better vegetarian food to pair it with, it would gain the acceptance that the group wants among us Indians. After all, 90% of the mango man eats vegetarian food!
I managed to get a few photographs at the event. I would post them later this evening after I get home.
Btw, just a small word of advice to a fellow blogger. “Anchoring down at the food counter does not mean people walking down that way are there to meet you. We are as interested in food as you are. Probably even disgusted at lack of space and fumes stinking of burning flesh!”

You can find more info about Four Seasons Wines here.