12 December 2017

Nikispeak!!

We had just finished dinner and were wrapping things up around the kitchen when Sharmila, who had a flashback of a moment from her art show today, said: “Something very funny happened today…”

Interrupting her almost instantaneously, Nikita asked “What? Did you look in a mirror?”

I am not terribly sure what happened next – since I hightailed it from the kitchen area immediately so that nobody could hear me laughing my head off 🙂

11 December 2017

I just don’t get these two-legged animals…

I can get them to light the fireplace for me so I can cuddle up and sleep. I can get them to follow me wherever I go. I can even get them to clean up my poop after me.

And I hear they are worried about Artificial Intelligence??

How about some Natural Intelligence like me?

[PS. Note added by the thoughtful dog’s so-called master – the proper sentence would have been “Natural Intelligence like mine” and not “like me”, but then no dog – with all their natural intelligence and all – has ever been known to construct grammatically correct sentences]

10 December 2017

From the bartender’s corner – Gin #27: Tanqueray Rangpur

I was introduced to this gin a few years back by Neil Bhattacharya. Both Sharmila and I took an immediate liking to it. I am sure part of that was driven by our noses recognizing some aromas from the long past in India.

First, the root of the name “Rangpur”. Rangpur is an area (there is a city and a district by the same name) in north Bangladesh. There is a particular citrus fruit that is very popular there and the fruit itself is believed to have originated from there. Although it is referred to as “Rangpur lime”, in reality it is a cross between a lemon and a mandarin. It is reddish-orange and not green like a lime. The aroma is floral and is somewhat sour in taste like a lemon.

It is this Rangpur lime that lends this gin a memorable and a fiesty citrus profile. On top of that, this gin has bay leaves and ginger – something Sharmila and I grew up with all our childhood (very common ingredients in a Bengali kitchen). Of course, the gin has to have the juniper in it to be considered a gin.

Like the Harahorn gin, this gin met with great success in the San Francisco World Spirit Competition within one year of being born (2006). In fact, it bagged top awards three years in succession starting from 2007.

The nose, palette and finish – all are overwhelmingly citrusy – and a lot of different notes of citrus too. The juniper makes its bitter presence felt only towards the end. There is a chance that some puritans might consider the smothering of the juniper by the citrus in such a pronounced fashion to be rendering less of a “gin” character to this drink.

If you like citrus, you cannot go wrong with this. I tried on the rocks and it was delicious.