Kismet Estate Winery is serving up more than just award-winning wines—they’re crafting an experience that blends family legacy, innovative winemaking, and elevated Indian cuisine. Winemaker Manpreet Dhaliwal, Canada’s only female South Asian winemaker, is turning heads with her award-winning vintages, while Bena Dheensaw is setting the stage for a bold culinary journey at Kismet’s on-site restaurant, Manzil. Join us for a Q&A with these two trailblazers as they share their vision for wine, food, and the future of the South Okanagan. —Noa Nichol
Manpreet Dhaliwal, Winemaker
As Canada’s only female South Asian winemaker, how does your unique background influence your approach to crafting award-winning wines at Kismet Estate Winery?
My background as Canada’s only female South Asian winemaker is a profound part of my identity and my approach to winemaking. Growing up in a South Asian family, I was surrounded by a deep appreciation for bold flavors, diverse aromas, and the importance of shared experiences around food and drink. This cultural influence inspires me to craft wines that evoke a sense of connection and celebration.
Your 2023 Pinot Grigio earned Double Gold and the Kamal Rosé won Silver—what makes these wines so special, and what do you hope people experience when they taste them?
When it comes to wines like the 2023 Pinot Grigio and Kamal Rosé, I believe their success lies in their authenticity and the connection they create with people. I leaned into a lighter, fresh, and slightly effervescent style with these wines. The Pinot Grigio, which earned Double Gold, is a vibrant and refreshing wine that reflects the purity of the Okanagan’s terroir. Its crisp acidity and notes of pear and citrus make it both approachable and memorable. The Kamal Rosé, which won Silver, is crafted with care to highlight the balance between fruit-forward flavors and a mouth-watering, elegant finish. It’s a wine that invites people to celebrate and savor the moment.
Ultimately, I hope that when people taste these wines, they experience the love, dedication, and creativity that went into crafting them. Each bottle is a reflection of our family’s journey and the unique beauty of the Okanagan, and I hope it inspires joy and connection with every sip.
Kismet wines combine innovation with your family’s legacy in the South Okanagan. What inspires your winemaking philosophy, and how do you balance tradition with creativity?
My winemaking philosophy is deeply rooted in the values my family instilled in me: hard work, respect for the land, and a commitment to quality. Growing up in the South Okanagan, I witnessed firsthand how my family poured their heart and soul into their work. They have spent over 30 years years establishing and nurturing these vineyards, becoming an integral part of the region’s growth, before channeling their passion into opening Kismet Estate Winery in 2013. This legacy inspires me to honor their work while also forging my own path.
Balancing tradition with creativity is an exciting challenge. I draw from the knowledge and practices passed down through my family, such as the importance of nurturing the vines and respecting the unique terroir of the Okanagan. At the same time, I embrace innovation—experimenting with new techniques, grape varieties, and blends to create wines that feel fresh and contemporary. For instance, my approach to crafting sparkling rosés like “Sitara” reflects this balance, blending fresh vibrant flavors with elegant craftsmanship.
Your first full vintage will release in 2025. What can wine lovers expect, and are there any particular varietals or blends you’re especially excited about?
As we prepare to release our first full vintage in 2025, wine lovers can expect a collection that truly captures the essence of the Okanagan and our family’s dedication to quality. I’m especially excited about our new Bordeaux-style blend, Mantra, which is deep, bold, and fruit-forward with balanced spice and perfumey leather notes from French oak. This wine represents a harmonious blend of power and finesse, and I believe it will make a lasting impression.
Another highlight is our new sparkling wine, Sitara, which translates to “sparkling stars.” This release is particularly special because it’s something brand new to Kismet. Sitara is a refreshing and crisp sparkling wine, perfect for celebrations and capturing the joy of the moment. I can’t wait for people to experience the creativity and care we’ve poured into these wines, as each bottle tells a story of place, passion, and possibility.
What does it mean to you to be a rising star in BC wine, and how do you see yourself shaping the future of winemaking in the region?
To be recognized as a rising star in BC wine is both humbling and motivating. It’s a testament to the hard work and dedication that my family and I have poured into our craft. For me, it’s about more than creating exceptional wines; it’s about contributing to the dynamic and always evolving story of winemaking in the Okanagan.
I see myself shaping the future of winemaking in the region by pushing boundaries while staying true to the unique characteristics of our terroir. This means continuing to innovate with unique blends, exploring sustainable practices, and introducing wines that reflect the diverse flavor profiles. I also hope to inspire more diversity in the industry, showing that winemaking can be a space for creativity, inclusivity, and personal expression. Ultimately, I want to help the Okanagan gain even greater recognition on the global stage while ensuring that our wines remain deeply connected to this beautiful region and its people.
Bena Dheensaw, Restaurant Manager
Manzil is bringing a fresh take on Indian cuisine to the South Okanagan. What can guests expect from the dining experience when it reopens in Spring 2025?
Guests can look forward to an exceptional dining experience when Manzil reopens in Spring 2025. Guests can expect the same warm, knowledgeable service in a vibrant, inviting atmosphere, when they walk into Manzil.
Our menu will continue to draw deeply from the diverse regions of India, showcasing traditional cooking techniques and the bold, aromatic spice blends that define Indian cuisine. However, we’re taking it a step further by approaching classic dishes with a more polished and elevated presentation. We’re excited to go beyond the expected by showcasing dishes that you won’t typically find on an Indian restaurant menu. The goal is to truly highlight the depth and diversity of Indian cuisine.
With our seasonal menus, we will be working with some local farmers. This focus on fresh, locally-sourced ingredients will add a unique regional touch to our offerings, creating a true fusion of Indian tradition and Okanagan terroir. Manzil will remain a place where food tells a story—of heritage, innovation, and community. We are creating a dining experience that’s as memorable as it is flavorful, offering guests the opportunity to explore the unexplored side of Indian cuisine.
You’ve had an impressive culinary journey, including your time at My Shanti. How has your experience prepared you to redefine Indian cuisine at Manzil?
My time at My Shanti and my many years in the culinary industry have been pivotal in shaping my approach to food and hospitality. I’ve had the privilege of exploring and celebrating the incredible diversity of regional Indian cuisine, learning how to honor its traditions while incorporating global ingredients and contemporary techniques. This blend of authenticity and innovation has been a guiding principle in my culinary journey and has prepared me for this next chapter, where I feel ready and inspired to bring my vision to life.
At Manzil, I see an incredible opportunity to make my mark in the South Okanagan, a region celebrated for its vibrant culinary and wine culture. I’m excited to redefine Indian cuisine by crafting dishes that evoke a sense of nostalgia while feeling refreshingly reimagined—combining time-honored traditions with innovative flavours and presentations. I believe there’s so much more I can offer, and Manzil provides the perfect platform to share my passion, creativity, and expertise with a community that values bold and thoughtful cuisine.
Manzil is pairing authentic Indian spices with fresh, local ingredients. Can you share any signature dishes or pairings that will make the menu stand out?
We’re currently developing our Spring/Summer menu, so it’s difficult to pinpoint the signature dish just yet. However, one classic dish I’m particularly excited to highlight and present in a new light is ‘kitchari’. Traditionally, kitchari is a comforting and wholesome dish made with lentils, basmati rice, and a blend of gentle spices, often celebrated as a nourishing staple across India. It’s simple yet deeply satisfying.
At Manzil, we’re elevating this humble classic by adding ghee-tempered spiced prawns, introducing a layer of richness and complexity that takes it to another level. The result is a dish that feels both familiar and refreshingly new—perfect for sharing or as a satisfying meal for one. It’s a beautiful representation of how we balance tradition with innovation, capturing the heart of Manzil’s culinary philosophy.
How do you plan to collaborate with the Kismet team to create a seamless wine-and-dine experience?
As the new restaurant manager at Manzil, I am deeply committed to upholding and enhancing the seamless wine-and-dine experience that Kismet Estate Winery is known for. Collaborating with the Dhaliwal family is a key part of this vision.
The Dhaliwal family’s legacy in viticulture is a cornerstone of Kismet’s identity. I aim to spend time learning from Sukhi and Balwinder, along with Head Winemaker Manpreet, about the nuances of their winemaking process, from the vineyard to the bottle. This knowledge will allow me to create a stronger connection between the wine’s story and our menu offerings. I plan to work closely with the culinary team to craft dishes that highlight the unique characteristics of each Kismet wine. The key is to balance the intensity and acidity to complement the flavours.
Together with the Kismet team, I hope to collaborate in interactive events, such as vineyard tours followed by curated wine dinners, or winemaker-led pairing evenings that give guests a deeper appreciation of Kismet’s offerings. These experiences will strengthen the connection between the restaurant and winery. Ultimately, my goal is to foster a partnership that celebrates the Dhaliwal family’s passion for winemaking while elevating Manzil as a destination where food and wine come together in perfect harmony.
Manzil is quickly becoming a culinary destination in the Okanagan. What makes it a must-visit spot for food and wine lovers planning their next road trip?
Manzil Restaurant has rapidly gained recognition as a must-visit culinary destination in the Okanagan, and this reputation stems from our ability to offer a truly unique and memorable experience. We are offering a culinary journey that can’t be found anywhere else in the Okanagan Valley.
By thoughtfully pairing the vibrant, aromatic flavors of our Indian cuisine with Kismet’s wines, each dish highlights the nuances of the award-winning wines. We celebrate the rich traditions of Indian cuisine while infusing modern techniques and creativity to surprise and delight our guests. Whether it’s our signature curries, or innovative twists on classic appetizers, every bite tells a story of passion and craftsmanship. Manzil doesn’t just serve food; we create experiences. From wine-paired dinners and seasonal menus, to hosting vibrant events like weddings, cultural events, and live music evenings, we bring together the best of food, wine, and entertainment.
And most importantly, we believe in treating every guest like family. Our team is dedicated to creating warm, welcoming, and personalized dining experiences, ensuring that visitors leave with cherished memories and a desire to return.
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