Hey, I’m Tarini and I’m on a mission to make wine more fun and accessible in India. I founded Wine In A Million, a community for the wine curious. At Wine in a Million, we break free from stuffy traditions and welcome everyone to join.
‍
Our goal is to help folks feel more confident about wine by helping them figure out what they like and how to ask for it.

During my masters in Wine and Spirits management from Kedge University, Bordeaux, I got a chance to learn from some of the best in the wine biz. More importantly, I was  determined to come back to India and get people excited about wine.

We are so excited about what we are building with Wine In A Million and being a part of the future of wine in India.

Karan Upmanyu, a seasoned professional chef with ten years of experience, began his culinary journey in 2012 by working part-time at a Mexican Cantina and a Breakfast Cafe in Australia. In 2014, he joined Indian Accent in New Delhi, where he spent three years before becoming part of the opening team for Indian Accent's New York outpost.

He then gained further experience at Tickets in Barcelona and Restaurant Botic in Girona. Returning to India in 2017, he served as the Head Chef at Toast & Tonic Bangalore until recently. Presently, he focuses on organizing independent events and pop-ups, such as the Launch of Panasonic's Modular Kitchen range and SAPA Bakery's savoury menu preview in Bangalore, alongside running his small business, Wood Street Sauce Co.