Champagne in India: A Toast to Versatility

In Singhal’s enlightening company, I managed to put away a Piper-Heidsieck Brut and Taittinger prestige rosé along with batata vada and an afternoon coffee. We later had a Cristal with arhar dal and bharwan baingan, and a Laurent Perrier Grande Siecle with gatte ki curry and jeera chawal at dinner. Then came a saber-cut Pommery and a fantastic Veuve Clicquot Ponsardin with a breakfast of upma-sambar the next morning. And at no point did the taste-buds rebel.

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