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Published on April 1, 2025
Wine is more than just a drink—it’s a culture, a story, and an evolving experience. At the forefront of this transformation in India is CELLAR 33, founded in 2023 by Amrita Singh and Mattia Antonio Cianca in Bordeaux. Specializing in Champagne, wine, and spirits, CELLAR 33 aims to bridge Europe’s finest selections with India’s dynamic wine culture. With their presence at Vinexpo and ProWine India, the duo is shaping India’s growing appreciation for fine wines.
Mattia, an award-winning sommelier, brings deep expertise, having earned the titles Best Sommelier of Australia (2017) and Italy (2019). Amrita, a former fashion industry leader and Master of Wine candidate, blends branding expertise with a passion for diverse wines.
In an exclusive conversation, they shared how CELLAR 33 is redefining wine pairings, curating a portfolio that respects tradition while embracing modern values. They believe that India’s evolving wine market presents immense potential but requires a thoughtful approach to education and accessibility. Their initiative, Project India, helps international producers establish strong connections with local distributors and importers.
One of their most surprising insights? India’s drinking culture differs significantly from Europe’s, with heavier consumption before meals rather than paired with food. This contrast influences how CELLAR 33 introduces wines to the Indian market.
Pushing boundaries, they propose an unconventional pairing: samosas with Orange Wine—specifically, Diversamente Bianco from Tenuta del Conte. This offbeat combination reflects their philosophy of breaking rules to enhance appreciation.
With a commitment to sustainability, heritage, and innovation, CELLAR 33 is shaping India’s wine story, one bottle at a time.
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Published on June 2, 2025
The Sommeliers Association of India (SAI) isn’t just another wine club—it’s a movement. Founded in 2024 by Amrita Singh and world-renowned sommelier Mattia Antonio Cianca, SAI is India’s first national sommelier association aligned with the Association de la Sommellerie Internationale (ASI).
Their mission? To elevate Indian wine education, represent India at global sommelier contests, and create pathways for young professionals to thrive in the global hospitality space.
Inside the Article: The SAI Vision That’s Changing the Game
The full article on SAI is out now in our June 2025 edition of Hospitality News!Discover how this non-profit is shaking up India’s wine scene, nurturing sommelier talent, and making wine a celebration of both taste and tradition.
As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director.
Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic.
In this heartwarming and forward-looking interview, Shivam and Riddhi share:
The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News!
Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food.
Read the full feature now at: https://hospitalitynews.in/e-magzines
In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi.
In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper.
Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality.
The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country.
What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success.
This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building.
To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.
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