On Monday night, my travels continued for a night with a difference at The Cinnamon Club in London. There, I met with a group of high profile Indian businessmen to enjoy a meal specially prepared by top chef Hari Nargaraj and whisky drinks by myself. Hari’s menu was based on whisky tasting notes by me, aimed at finding curry dishes and whiskies that complimented each other. And what a revelation it was – never mind beer with curries, whisky is the way forward.
We had:
- Cured organic salmon with orange and mint salad, Bombay spiced vegetables with cumin pao was served with the Whyte & Mackay Special Blend whisky.
- Pan seared breast of chicken with smoked buffalo cheese and korma sauce.Stir fry of paneer with baby corn and Kadhai spice with Jura Superstition.
- For dessert a spiced mango brulee to accompany the rare Jura 1974.
- To complete this galaxy of enticing flavours the Dalmore 40 years old and coffee with handmade bitter chocolate brought this memorable dinner to a classic conclusion.
It was all down to matching the precise flavours in the whisky with those found in the curry dishes.Curries are reknowned for their multitude of flavours and it is the same with Scotch whisky, it is only matter of discovering them. And based on Monday night, I would say that it is well worth the journey.
And here’s a Master Chef with a Master Blender:
When Hari met Richard and curry and whiskies were improved for it
But if anyone ever says to you that whisky and curries don’t go together, just slap them for being silly and point them to the above. And if you are in London and looking for a curry, I can certainly say The Cinammon Club is well worth a visit. If you do go, tell Hari I said hi.
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Tags: Whisky Shops
Amazing… I would have thought though that Amrut would have had a mention. I love the idea of Whisky with Curry. it may even entice me to eat more
)
Sounds like a great evening!
One of my favourite memories is of drinking Indian whisky at Ann Purna (vegetarian Indian restaurant in Edinburgh) – the restaurant owner’s enthusiasm for both the food and the whisky was contagious, and the combination utterly delicious!
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