India is slowly waking up to the wine phenomenon, the single malt rush, the gin madness, the brew craze etc and Indian are going out than ever before and drinking with family and friends, with bosses and clients as drinking is gradually gaining acceptance as a social activity than a medium to go into oblivion after the daily struggles of life. However the aspect that still needs a second look is the one of knowledgeable drinking and this is where the moneyed brands take over the reins and people drink brands than experiences, be it wine or whisky.

We at The Happy High educate people on the art of drinking well and responsibly. We get people who are already drinking to savour their drinks with more authority and order one with aplomb. We curate workshops on wine, whisky, beer, cocktails and more for corporate India. These workshops work as great  client engagement tool  especially in the luxury scheme of things as much as it provides a pedestal to a young sales professional managing foreign markets to engage with his/her clients and close a deal over a glass of a fine Barolo or a 20 year old Islay.  Beverage workshops also help make employee off-sites quirky, get the associates educated on the finer aspects in life and also make employee soirees memorable. With cocktail making competitions for example, the team coherence improves via a fun medium.

The aim of these workshops is different for different people, in some cases it is 4 hours of gyaan and in some, 45 minutes of masti. We offer options based on your need and our understanding of the audience based on our experiences.  Give us shout on contact@thehappyhigh.com for some spirited assistance at your next employee/client endeavour. ​

Mumbai, India
The Sirt Food Diet a book released in 2016 talks about a diet comprising food that activate Sirtuins. Sirtuins are proteins in the body which regulate metabolism and red wine is a part of the diet, it is speculated that singer Adele lost oodles by following the Sirt! Here are some pointers on wine and health.
Red Wine and Reservatrol
Red wine is often hailed as a healthy drink and that is true. Red wine contains the polyphone Reservatrol which is also found in peanuts and some berries and this reservatrol is what make the difference.  As per a paper from the Oregon State University, Reservatrol which is found in grape skins is an antioxidant which absorbs free radicals and is known to help prevent coronary artery disease by increasing HDL Cholesterol (good cholesterol), helps mitigate risk of type 2 diabetes and help ease depression.
So is white wine not healthy?
Indeed it is, Tyrosols and Hyroxytyrosols both found in white wines are as per a research by the Journal of Agriculture and Food Chemistry have been found to have similar effects on the improving cardiovascular health.  A research says that European whites are found to be richer in both the antioxidants as mentioned above.
Wine and Weight!
On an average Cola has around 100 gms of sugar in a liter, packed juices over 100 gms and all dry wines less than 10 gms of sugar which make is around 2gms per glass that is less than half a tea-spoon as opposed to 5-6 in a serving of the above. Wine certainly doesn’t give you as many calories as other sugary drinks and sweet cocktails! Now speaking of role of wine in weight loss?  Harvard Medical School endorses the Mediterranean diet for a healthy lifestyle which includes moderate wine consumption for long term benefits. As a per a co-authored study by researchers from three American universities , red wine helps burns fat , it is good news for people with weight issues.
Last words, moderate wine drinking constitute about 250 ml of 12% v/v  wine per day for men and around 175 ml for ladies and anything over that will start another battle of keep your liver alive. Remember, one liver! 

Mumbai, India
‘Country roads, take me home, to the place, I belong…. ’continuously played on my mind as we drove through sharp turns and hairpin bends in the region of Priorat, a 2 hour drive; down south from Barcelona. Priorat a wine region is like that buried treasure which was excavated and is now hogging the lime light and rightly so.  I was on my first trip this summer only to leave happy high with my teeth stained with the big and bold reds. Not to forget my lunch with Alvaro Palacios at his winery in Gratallops drinking L’Ermita the most expensive wine from Spain and this one the 2014, going at a cool  800-1000 Euros a bottle. 

​Priorat lies in Tarragona, Southern Catalonia and it is flanked by Mont Sant mountain range in the North, the Figuera and the LLoar peaks in the west, Mollo mountains in the east and the south opens up to river Siurana. The region has a total area of around 17629 hectares of which only 1900 hectares is worked on by 576 grape growers. The terrer (terroir in French) with the highlight of Licorella, an easily breakable slate which forms the top soil is what the regions basks in. One of the only two DoCa s (highest ranked wine region) in Spain, Priorat’s wine making history actively began in the 12th century when the monks of the Carthusian order established their Priory in Scala Dei and ruled over seven villages, giving the region its name. These monks brought the knowledge of viticulture from the time in Provence France.  Priorat wine continued to get popular and were exported all across Europe till Phylloxera struck in the 19th century. Vineyards were lost, the rugged terrain was then planted with nut trees, the region got depopulated and poverty beckoned! The good times are here and the region has seen a renaissance in the last 20 years. It being awarded the DoCa in 2006 was a major boost to the sheer quality of wines the terroir can produce. 

​95% of the wines made in the region are red with Garnacha or Grenache and Carinena or Carignan being the forerunners. Carignan gives wine body, coupled with astringency and high pigmentation and Garnacha is more suitable for fine, aromatic wines which are full bodied, have little colour and which are easily affected by oxygen. It is a popular grape variety for making “vins rancis” and “generosos” or old wines made using the solera method like in Jérez. In the last few years, other varieties such as Cabernet Sauvignon, Merlot and Syrah have been introduced and have yielded good results.  I witnessed it on tasting the Le Tercera 2014 from the house of Alvarez Duran of Porrera.
Priorat is divided into 12 villages and each with a different topography climatic influences and they are recognized by the term ‘Vi de Vila’ (village wines) and the rare ‘Vi de Finca’ (Single vineyard wine). The villages being, Bellmunt, Scaladei, Gratallops, El Lloars, El Morera, Poboleda, Porrera, Torroja, Villela Alta, Villela Baixa, Falset and Molar. Even ‘Torres’ a brand that is synonymous to Spanish wines in India have their winery in El Lloar and their Perpetual 2014 impressed. 

Albeit the differences in the meso-climates, one of the few elements  that helps the region to ripen the big reds and retain the flavours is the long ripening season caused by the diurnal temperature variance of more than 25 degree Celsius with night temperatures dropping to 12 and the morning racing to 40. The second being the bush-trained viticulture happening on tortuous and rocky terrain based on schist soils with many vineyards going at an incline of 60 degrees and hence the need of terracing. And lastly the low yield which can be as low as 300 Gms a vine is a result of old vines and poor soils thus yielding concentrated fruit and commanding a price.
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I really hope to see Priorat wines in India soon, but price could be a deterrent.  A certain ray of hope is Torres banking on its brand awareness to create a category.  Until then on your next visit to Barcelona, take a day trip to Priorat amidst the ravines, rivers, steep vineyards and a lot of wines.  If not for anything else, Spain better retain Catalunya for the mighty Priorat! 

15 REDS from Priorat to try -
La Tercera 2014 – Alvarez Duran – Porrera
Finca  Dofi 2014 – Alvaro Palacios – Gratallops
Petit Mas Sinen 2013 – Cellar Burgos Porta – Poboleda
1270 a vuit 2009 – Celler Hidalgo Albert – Poboleda
Los Torrents 2012 – Celler Pasanau – La Morera de Montsant
Porrera Vi de Vila 2014 - Celler Vall Llach – Porrera
Font de la Figuera 2014 – Clos Figueras – Gratallops
Clos Galena – Clos Galena – El Molar
Ferrer Bobet 2014 – Ferrer Bobet – Falset
GV5 2010 – Gratavinum – Gratallops
Mas Mallola – Marco Abella – Porrera
Cirerets 2014 – Mas Alta – La Vilella Alta
Doix 2013 – Mas Doix – Poboleda
L’expressio Del Priorat 2016 – Vinitum – Poboleda
Les Brugueres 2014 - La Conreria – Escaladei 

Mumbai, India
​​Valentine ’s Day is here and it gives another reason for people to manifest their love. In many of the Continental cultures it still signifies the advent of spring however in the modern times Anglo-American culture connects the day to romantic love. And going out with your loved ones on a special day can’t go wrong. Here are some of the places I would prefer all year around for a cozy meal.
Romanos, J W Sahar
One of the most tastefully done restaurants in town, the Romano’s has the charm of a fine-dine with plush banquette seating, wine displays and of course top service whilst the upstairs has a very interactive bar making it a good space for a pre or post dinner  tipple. With Chef Zorzoli at the helm, you will see a different/modern side of Italian cooking. 

​Good Wife, BKC Bandra
This is a high energy cocktail space with crafted food.  Tucked in the corporate hub of BKC, the Good Wife is not a space for a quiet fine-dine dinner. Good wife is casual with a great cocktail culture and comforting food with cuisine spanning Asian to Continental, no Indian though. Gastro-pubbing could be the new Valentine thing! 

​Shizusan, Phoenix Mills
After a round of Valentine shopping at the Phoenix, this Asian Bistro is great sport for some quality sushis, dimsums and other Asian Fare. The wooden décor blends in the experience and the drinks menu with Asia inspired cocktails complement to make the evening gastromantic! 

​Kode, Kamala Mills
This bar and eatery boasts of a 130 plus whiskies and 30 plus gins on the menu and I would start my evening with the latter and tonic and end with dram of the former. The food is modern presentation and multi-cuisine and you will love it. Beware the music levels go up as the might progresses, for a quieter dinner with conversations, you must be on your dessert course by 9pm. 

​Estella, Juhu
A restaurant by the beach this one serves European fare with some brilliant sunset-views if you are there in time. They have an open-air and a indoor section, cover charges could apply on busy nights. Food and wine is my call for Estella. 

​The Table
The restaurant emerged in the top few of the Indian f&b scene at some recent awards and their food, drinks and service certainly vouch for it. Food with attention to detail, sustained cocktail (g&t) culture and a robust wine scene are the hallmarks of this place. Be prepared to shell out a lot more. 

South of Vindhyas, Orchid Hotel
With the sitar and table playing the background, this restaurant helmed by Chef Bala for the last two decades will enthrall you with its food from the south India. In a traditional Mangalorean home like setting this place is the one you can enjoy your Valentine day with your family with conversations, food and music. 

Mumbai, India
When was it the last time you tipped your dentist or your accountant?? Of course they also offered service but you didn’t seem the need to. Why? Did you feel they are as rich as you or perhaps richer? Did you think they might take offence as they are ‘professionals’? So many questions playing on my mind, I am sure they are playing on yours too now.  To make things easy, when did you tip your waiter last?? If you did tip the waiter then why not tip an accountant?
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Tipping these days euphemistically called the service charge is my opinion the cause of certain unsaid divide or classification of the society based on profession.  Certain professions like in this case waiters or bartenders rely a lot on their tip for their day to day living; they yearn for those at the end of the day or month.  This tipping culture in India I feel strips the profession of the self-respect that each profession should carry.  Tipping is done more out of sympathy aka charity than it is out of delight considering tipping is applicable only in certain professions and those are not preferred work options for people.

Restaurants may argue about a mandatory service charge as they want their employees to get paid for service, of course I do not deny that  but isn’t it their job and aren’t they getting a salary to do it??? Why should a customer pay that extra 10% over host of other taxes?? If the organizations think their associates deserve more; then why not hike up the menu by 10% and distribute amongst staff as sales incentives. You wouldn’t want to leave them to the mercy of the customers, you would want to become that company that cares and respects their employees.
On the flipside, baksheesh raj also affects the levels of service; customers receive it based on their looks, the way they dress, the color of their skin and more and the hotel or restaurant associates are more likely to cling to those who are more likely to tip based on their naïve judgment and this is potentially harmful for the brand. So many restaurants where I feel foreigners get better treatment that their Indian counterparts purely based on an assumption of the former’s propensity to tip.

No job is menial and each job should be perceived with equal respect. Tipping or no there are enough divides and tipping just adds to getting a particular profession that ‘sympathetic’ angle. Pays in hospitality are low and given there is no self-respect too, not many people want to associate with it and if this persists the industry shall struggle to get skilled workforce to join then and this will take the standard of the entire industry down.

If you are an organization that wants to make a difference, then start sales incentives and have a no tipping policy. You will be the change!