It is not for nothing, that alcohol is frequently paired with food.
The dining experience gets enhanced several degrees, when each completes the other. And going by the new degustation food and whisky pairing menu at Masala Art, Taj Palace, it is more than that. It is a whole new experience.
Creating a menu that brings together the choicest of Dalmore whiskies, chefs at the restaurant boast of a taste which Delhiites might not be acquainted with. Or do not get many opportunities to explore. Dalmore, per se, is a name among the whisky brands worldwide. So it interested us how the chefs would have come up with dishes, that would balance both its taste and also its standard.
To match the strong taste of malts seemed quite a task. But the new menu, we feel, has faired well.
Restricting itself to scrumptious Indian delicacies like Doodhiya Murg Tikka and Lal Mirch ka Paneer Tikka, executive sous chef at the restaurant, Abhijeet Thakre said at the special whisky pairing session, that his focus was to extract spice flavours, without compromising whisky’s aroma and taste.
The lightly fried chicken, with a brush of spices, crushed chilli and black salt, matched the sharp, small (the whisky is strong), shots of Dalmore. Among the trademark whiskies used, was a 12-year-old Dalmore. This is a drink with special attributes of citrus, sherry and exotic spices. It is strong on the palate. But its smooth taste blended finely with cuts of spicy lamb. The session, which also saw the launch of a special 15-year-old malt, was planned to introduce select food, to enhance the flavour of whisky.
“The drink must not overpower the taste of the dish And vice-versa. Or the whole idea is lost. This we did by pairing, say, the 12-year-old Dalmore with Lucknowi Gosht Biryani and Subz Dum Biryani,” says Thakre. Also on offer was a combination of Dalmore Gran Reserva with kulfi. Typically aged from 10 to 15 years, the whisky contrasted with the pistachio filled dessert. The pungent aroma and warmth of the drink and the sharp chill of kulfi created a different touch to an already fulfilling dinner.
Chef Thakre ended: “It is a basic. We all have liquid with our food. I suggested, why not a whisky. I personally believe it is much better than wine. But of course, only with specially prepared dishes.”
| < Prev | Next > |
|---|
