I mentioned earlier that I had been filming down in London for suggested whisky which goes with the festival of light, Diwali. Well, that filming’s now online, so get your taste buds ready…
For those of you who are at work at can’t watch (go slap your boss!) here’s what we went with (and it was a great night – but don’t just take my word for it. Whisky for Everyone came along and blogged about the curry and whisky fun):
- Chicken tikka and Whyte & Mackay 22 years old as the smoky, charred flavours that the chicken had picked up from the tandoor oven were complimented well by the sweet and spicy palate of the whisky.
- Beetroot mini fritters and an onion salad were paired with the younger Whyte & Mackay 13 years old. The whisky’s softness and sweetness balances out the spice in the fritters.
- For the ladoo (a sweet chickpea ball) and kulfi (a frozen reduced buffalo milk dessert covered in crushed pistachio nuts) – were combined with the Whyte & Mackay 30 years old blended whisky.
(thanks to Whisky for Everyone for some of those – saved me some typing!)
Other dishes that work include:
- 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.
- Spiced mango brulee to accompany the rare Jura 1974.
- Dalmore 40 years old and coffee with handmade bitter chocolates.
But what about you guys out there? What are you doing for Diwali?
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