From Munich to Pune: A Culinary Symphony at Oktoberfest’s Grand Finale @ JW Pune

Attending the Oktoberfest Concluding Celebrations at Alto Vino of JW Pune was a master class in culinary execution and service excellence, a true embodiment of German gastronomic heritage.

The guiding hand of Celebrity Chef Christian Huber and his expert team of seasoned professionals - Outlet Chef Girish, Chef Kaveri, Bhaskar and Kuldeep was evident in every bite, showcasing a deep understanding of Bavarian flavours and techniques. Each dish, from starters to dessert, was a testament to their ability to not only honour tradition but elevate it to fine-dining standards. The precision in balancing flavours, textures, and aromas reflected an intricate knowledge of the regional cuisine, all while demonstrating refined technical skills in preparation and presentation.

The experience was further enhanced by the F&B team, under the expert supervision of RM Laksh and Pema, whose seamless coordination ensured that the service was nothing short of impeccable. From start to finish, there was a clear focus on attentiveness and guest experience. The team - Kanika, Neelam, Arun, Arjun, Mahavir, Pui, Asif and Charu (mixologist) - exhibited remarkable professionalism, showing an innate understanding of pacing, guest engagement, and the finer points of service choreography, all hallmarks of a well-trained and highly experienced team. Every interaction was thoughtful, every need anticipated, highlighting the depth of their training in hospitality and service management.

And now, let me vocalize the menu items I sampled and highlight the show stealers from the grand array of buffet offerings and live counter preparations.

Starting with the starters, the German potato salad immediately stood out, with its earthy, tender potatoes perfectly bound in a subtly tangy dressing. The addition of fresh herbs provided just the right level of freshness, enhancing the flavour profile without overpowering the dish. This was closely followed by the Bavarian sausage salad, which struck an ideal balance between the richness of the sausages and the bright acidity of the vinegar dressing, accented by crunchy onions. The interplay of textures and flavours was a testament to the chefs’ mastery of traditional German cold starters.

Moving into the main courses, the Crackling Pork Knuckle was undoubtedly the pièce de résistance. The pork itself was succulent, with a melting layer of fat that dissolved on the palate, while the outer crackling had an audible crunch, creating a deeply satisfying contrast. The accompanying Riesling sour sauce was a brilliant addition, its acidity cutting through the richness of the pork, creating a balanced yet indulgent bite. The complexity of this dish—from the crispy skin to the buttery interior—made it a showstopper and a must-try for any meat enthusiast.

Next, I turned my attention to the Weiss Wurst with Brezel. The sausage itself was incredibly delicate, almost velvety in texture, and mild in flavour, allowing the accompanying mustard to take centre stage. The brezel, warm and perfectly baked, provided a chewy contrast to the soft sausage, while its subtle saltiness heightened the flavour without overwhelming the dish. This pairing exemplified the elegance and simplicity of German culinary tradition.

At the live counters, the Flammkuchen with Egg Cream and Bacon was a revelation. The ultra-thin flatbread was flawlessly crisp, and the rich, velvety egg cream spread generously across the surface added a layer of indulgence. The bacon, with its deep smoky flavour, provided a savoury punch that beautifully counterbalanced the creaminess. This dish was a showcase of both texture and flavour, with each bite offering a delightful contrast between the crisp base and the creamy, savoury topping.

The sides that accompanied the main courses also deserve special mention, particularly the cheese spaetzle. These tiny, pillow-soft dumplings were bathed in a rich, creamy cheese sauce that was both luxurious and comforting. The balance of richness and texture was impeccable, offering a delightful interlude between the more robust flavours of the main courses. Similarly, the herb dumplings in sage butter were equally noteworthy. The subtle, fragrant sage butter complemented the soft dumplings, providing a fresh herbal note that lifted the dish without overwhelming it.

No culinary journey is complete without desserts, and the selection at Alto Vino did not disappoint. The standout for me was the Bienenstich (bee sting cake). This traditional German cake, with its light, fluffy sponge and caramelized almond topping, was a perfect combination of sweetness and texture. The filling, subtly flavoured with vanilla, provided a luscious contrast to the crunchy almond layer, making each bite an absolute pleasure. Equally commendable was the apple strudel, served warm with a side of vanilla ice cream. The strudel was executed to perfection—the pastry was buttery and flaky, while the spiced apples inside retained just the right amount of bite. Paired with the creamy richness of the ice cream, it was a comforting yet refined end to the meal.

In conclusion, the Oktoberfest Concluding Celebrations at Alto Vino was a magnificent showcase of culinary expertise, offering a well-curated selection of German classics, prepared with precision and flair. Every dish, from the starters to the desserts, was a thoughtful blend of tradition and technique, showcasing the deep skill of the culinary team.

Candidly speaking… this Oktoberfest celebration was not just a meal, but a deeply immersive experience that transported guests to the heart of Bavaria. It was a celebration of German culinary tradition, elevated by the masterful oversight of Chef Girish and his expert team.

The impeccable service, led by Laksh and Pema, ensured that every guest felt attended to with warmth and professionalism, adding to the overall excellence of the event. Together, the culinary and service teams created an unforgettable experience that highlighted JW Pune’s commitment to both innovation and authenticity.

A special acknowledgment is due to Mr. Gautam Pandit (Director Operations), Mr. Peeyush Bhushan (Director Culinary), Mr. Siddhartha Tripathi (AD Culinary), and Mr. Amit Negi (Director F&B Outlets) for their visionary approach in bringing the heart of Munich to Pune. Their collaborative oversight ensured that every aspect of the dining experience, from the authenticity of the menu to the guest experience, was meticulously curated. It’s clear that their leadership and commitment to excellence have set a high standard, not just for this event but for JW Pune’s culinary offerings as a whole. Their ability to bridge the gap between tradition and contemporary dining is a reflection of their profound expertise in both the creative and operational dimensions of their respective fields.

Manav Kaushik

Don’t Waste Food (DWF)