Whiskys and single malts to pair with Indian cuisine
You may have your wine-pairings down pat, but have your thought of pairing your whisky collection with Indian food? Pick from the options below to plan your festive season menu and pairings!
8 whiskys and single malts to pair with Indian cuisine
Dish: Chicken or fish tikkas with a very mild marinade, paneer starters, gravy-based fish preparations
Pair with: 100 Pipers Blended Malt Scotch Aged 8 Years is a blend of distinct single malts. It has a light profile with notes of citrus orange, rich marmalade and ripe honeydew melon. A single malt such as this one goes well with lightly marinated meat or cottage cheese dishes as compared to more heavily spiced preparations.
Dish: Mutton ghee roast, salan
Pair with: The Glenlivet 15 YO French Oak Reserve. The creaminess of the whisky complements the rich salan; the spicy notes and nutty flavours of the whisky contrast with the rich and juicy mutton.
Dish: Darjeeling momos served with dalle chutney
Pair with: Oaksmith Gold with lots of ice and chilled or sparkling water. Who doesn’t enjoy hot momos dipped in fiery chutney during the winter? Paired with a tall serve of Oaksmith Gold with ice and chilled water or sparkling water, the spiciness of the chutney is quelled by the refreshing and fruity notes of Oaksmith. You can also enjoy an Ambur or Hyderabadi biryani with Oaksmith Gold on the rocks and a twist of citrus.
Dish: Galouti kebab with sheermal
Pair with: Teacher’s Golden Thistle 12 YO on the rocks. The double maturation in a selection of American and European casks gives Teacher’s Golden Thistle 12 YO an aromatic and rich profile that works with Mughlai cuisine. The marriage of the bold flavours of malt whisky and the smooth complexity of grain whisky allows for a long finish on the palate, similar to flavours of Awadh cuisine that lingers on.
Dish: Hara bhara kebab
Pair with: Singleton of Glendullan 12 YO makes a smooth partner for the delicate flavour of pan-grilled spinach and cheese kebabs that mingle with the light and fruity single malt.
Dish: Tandoori fish tikka
Pair with: Talisker 10 YO. As a whisky made by the sea, Talisker’s aromas and taste pairs with food cooked in a clay oven. An ideal pairing would be a tandoori fish tikka flavoured with aromatic Indian spices, the smoke from the tandoor and finished with lemon.
Dish: Mutton boti kebabs
Pair with: Black & White. This blended scotch with a slightly sweet honey finish works extremely well with kebab platters and succulent mutton botis grilled to perfection.
Dish: Mutton seekh kebab
Pair with: Paul John Bold Single Malt. When paired with a mutton seekh, the sweet spices and inherent smokiness of the malt becomes more distinct and pronounced.