Lakshitaa Khanna, the first woman water sommelier in India, has brought the term to the limelight. Though wine-sommeliers dominate fine dining with suggestions on wine pairings, water-sommeliers do the same with the exception of the deep-Arctic mineral water that comes from the Tasmania and Himalayan fountains in Bhutan. So who’s a certified water sommelier, exactly? A sommelier is anyone who can recognize, identify and distinguish natural mineral waters from different forms. They emphasize the use of natural mineral water, adding that natural mineral water is different from the drinking water packed on the market.
Lakshitaa Khanna, the first woman in India to drink water that rejoices and enriches.
What exactly is a sommelier for water?
To enhance the consumer’s knowledge of the sensory richness of mineral water and the health benefits of curative water, experts must sample, clarify, describe and advise on the persuasive aspects of these important drinks.
These are professional and well-trained advisors, providing value for natural mineral waters and curative waters.
Certified summers are not restricted to the setting for restaurants and catering!
A water sommelier in restaurants is a valuable tool that enables guests to learn about the benefits and the diverse mineral waters as an appropriate accompaniment for some meals, including wines and coffee. The presence of this quality drink on the table also falls to the individual. They are the representative of the restaurant who selects and purchases mineral water and prepares a mineral water menu. For interested clients, he/she also organizes mineral water or water/wine degustations in hotels and restaurants.
A certified Water sommelier sees itself as a competent contact person for the beverage trade when it comes to educating clients about various forms of ‘natural mineral water,” ‘natural curative water,’ ‘spring water’ and ‘table water,’ and the many beneficial health characteristics of individual waters. This enables the supplier to help its customers choose the best water for their requirements. The Water sommelier also makes sales presentations inside the drinks sector.
It’s Simple, calorie-free water.
Three nutrients in your diet include calories of carbs, fats, and proteins. Calories Alcohol adds calories unless it is considered a nutrient. Plain water is devoid of these nutrients and thus contains no calories.
It also contains mineral traces of calcium, magnesium, sodium, zinc, and copper (1Trusted Source). In fact, one study showed that adults can achieve 8-16% of their calcium Daily Value (DV) and 6-31,0% of their magnesium DV by drinking 68 ounces (2 liters) of water per day (2Trusted Source). Fluoride is applied to the water in the United States in order to minimize caries (3Trusted Source).
The pure water includes traces of minerals such as calcium, magnesium, sodium, zinc, and copper, free of calories. Fluoride is added to decrease tooth decay in certain countries.
There could be several types of calories
You may prefer flavored or carbonated varsities if you do not like the taste of plain water.
While some of these choices do not contain calories, many contain marginal to moderate calories. Tonic waters contribute sugar calories and protein waters contribute protein-shaped calories. Infused fruit water has little or no calories, although those sweetened waters might not be without calories. In the mineral water source operation (wells, pumping, and bottling operations), the Water sommelier is available for employment as an expert for value-added marketing campaigns as well as direct sales to Trade beverages and cuisine. With his profound expertise, he/she informs and advises catering and drink supply customers about the specific features and benefits of the mineral and curative water products, increasing product recognition and turnover within the food and beverage industry.
She is the first one to taste water differently?
Lakshitaa Khanna is the first woman to choose this profession in India. Fascinated? Although we all heard about wine sommeliers educating skippers in high-end restaurants about the best wines for the right cuisines, it distinguishes between water styles. She is one of over a hundred people in the world who can identify water by structure, ph, carbonation, age, and so on. And yes, that’s a trade. The Ray’s & Stark Bar, a Los Angeles restaurant, has a 20-point water menu with water from 10 countries, Spain, France, Germany, and Canada included.
Martine Riese and Michael Mascha, the first sommeliers of water in the world, were followed by Lakshitaa and influenced by their work. In addition, it strengthened her determination to be one by trekking the hills of Bhutan to the source of pristine water in the only carbon-negative country in the world.
She completed a course for a professional certified water sommelier at the Fine Water Academy owned by Mascha and Riese.
After intrigued by the changing tastes of water around the world, she wanted to share with her company her joys of fine water. Khanna has been exploring the Himalayans and studying the various sources of water found in the Thunder Dragon Territory, the Royal Kingdom of Bhutan. What inspired her to choose this profession? Through this response may be a sense, Martin Riese who, along with Michael Mascha, has been known as the world’s first water sommelier, as it was when Bodh Waters of Bhutan began.
It shows how the epicurean experience can be improved by combining various waters and cuisines. According to her, the water is good for low TDS, glacial water that can neutralize pH levels in the salad even to begin with a simple salad. For desserts, we can minimize sweetness by adding the water that is very rich in magnesium from the Slovenian region and thus sounds like the sweetness.
Many of you will ask where does Bodh Bhutan supply water to their company? Bodh Bhutan comes from the world’s only low-carbon nation. Your water benefits from superior nitrate levels enriched by naturally occurring minerals and ph levels, which add a touch of sweetness to your water. Laksitaa believes the difference between all the waters is striking, common. Different sources of water have special features and different levels of Ph and have a distinctive taste in their TDS (Total Dissolved Solids). As part of her course, she is taught the differences between different waters based on GDS, pH, TDS, etc., which can be identified and differentiated.
This helped her to build Bodh and she trusted to know that what she is supplying customers is nothing but the best. Bodh comes from snow-capped Himalayan peaks, untouched by human civilization, in the parish of Paro, from 7300 feet above the sea level of pristine waters. While Bodh has already started in Bhutan due to the pandemic, queries from various parts of the world have yet to be answered. Lakshitaa doesn’t want to start and end with Bodh as a water sommelier. She thinks that the market is huge, that water menus are getting bigger, and to build these menus for the hospitality industry would be great.