Today, on World Water Day 2025, India’s first certified water sommelier, Ganesh Iyer, is redefining how we perceive and consume water. While most people consider water to be flavourless, Iyer reveals that just like wine, water has distinct tastes, textures, and mineral compositions depending on its source.
Having trained at the prestigious DOEMENS Academy in Germany, Iyer has dedicated his career to educating people about water tasting and pairing. He explains that factors such as total dissolved solids (TDS), mineral content, and natural filtration contribute to a water’s unique profile. For instance, water sourced from Himalayan springs has a vastly different taste and mineral balance compared to deep-borewell or glacial waters.
Iyer also advocates for mindful water consumption, urging people to check labels, opt for natural mineral water, and avoid plastic bottles that may contain microplastics. He highlights how different waters can enhance the dining experience, suggesting high-mineral sparkling water for rich meats and soft, low-TDS water for delicate seafood.
As India’s awareness of premium drinking water grows, Iyer believes that water tasting and pairing will become a key part of fine dining and hospitality. On this World Water Day, he encourages everyone to explore the diversity of water and appreciate its role beyond just hydration.
