Fusion food is the new ‘IN’.
Traditional dishes are paired with appropriate wines and alcohols.
We joined the Whiskey appreciation session at Westin garden city, Mumbai.
Soon we were lost on the world of single malt – The Glenlivet.
In India, whiskey is not much appreciated and known for its different forms and flavors. Whiskey in India is enjoyed with a group of friends with munchies *read chakna*. Weddings often witness crates dumped into the boot and the bottles emptied directly into the belly. And mostly no one cares what they are drinking and how they like it.
Whiskey has an ancient history and involves serious craftsmanship to strike the perfect blend and taste.
Some of the best whiskeys are prepared in the distilleries of Scotland and The Glenlivet distillery is the oldest legal distillery in function since 1824. We got a chance to try out The Glenlivet of three different ages – 12, 15 and 21 years.
The starters were paired with the 15 years, main course with the 12 and deserts with the 21.
Pretty view from Kangan, the Indian restaurant at Westin.
The servings started with amuse-bouche a french word for miniature portion starters served with or before wines and alcohols.
Miniature chops of hydrating fruits like Watermelon, pineapple, melon, granny smith apple were served in the platter and acted as palette cleanser to ready our taste buds for pure scotch whiskey.
Sigdi waali boti with pineapple chutney and Tandoori Broccoli Parcels (Veg) and Crisp Amristsari Red Mullet with raw mango and onion puree khichdi (Non Veg) were the starters paired with The Glenlivet 15.
The broccoli parcels were the perfect pair with the 15 year old. Creamy and oily parcels and the charcoal flavor of Glenlivet kept dancing in the mouth for a while.
Amritsari Fish in the non vegetarian menu, placed over khichdi was infact surprising!
For the main course there was Crisp Pithaud cake, masala green peas with Tapioca chips and kadi sauce with the Glenlivet 12. The strong flavor of 12 year old almost hit with the bouquet itself.
Paired wonderfully with the spicy masala green peas it was an outburst of taste and the alcohol started to kick in too.
Chicken Breast stuffed with Masala was a new dish.
Apeksha tasted it and her expression suggested it was one of the best dishes she had eaten.
The very famous ‘Maa Ki Dal’ known as Dal Kangan was served with Indian breads and we highly recommend you to try it whenever you visit Kangan. The dal is cooked for 48 hours to get that special flavor.
For deserts we had Cardamom and orange chocolate molleux with Raspberry compote and chocolate soil and Carrot halwa spring rolls with Strawberry granite pista cream.
Gajar ka Halwa in a spring roll? Sounds interesting is what I thought to myself and it tasted even better.
And the pretty Raspberry Compote
It was an overwhelmingly delicious experience and a unique one too as the three course spread was paired with the perfect blend of scotch whiskey with the impeccable service at Westin hotels.
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