How To Pair Scotch Whisky With Indian Cuisine: Spicy, Savoury & Sweet Combinations
Scotch whisky has a robust earthy aroma with hints of vanilla and caramel. Depending upon the flavour profiles, there are different variants of scotch whisky. The robust and full-bodied flavour of scotch whisky goes well with traditional Indian food, as the mix of spices makes an ideal balance.
Regardless of whether you eat vegetarian or non-vegetarian Indian dishes, scotch whisky is equally well in both categories. Served in a whisky glass with or without ice, the drink can be made with minimal prep for batch as well. Get to know more about the pairing and the flavour profile.
Tips To Pair Scotch Whisky With Indian Cuisine
Spicy Flavour Combination
Controlling the spice and emphasising subtlety are key when pairing scotch whisky with Indian food. The layers produced by spices like garam masala, black pepper, and chilli can either complement or contradict the notes of whisky. For meals like laal maas or Chettinad chicken, a scotch with honeyed or caramel elements can be an ideal accompaniment because it softens the peppiness without masking flavours. Steer clear of whiskies that are very smoky because they can build excessive spice. Instead, choose a well-balanced Scotch that brings out the flavour of the meal, adding to its profile.
Savoury Flavour Combination
Indian cuisine with a lot of umami requires scotch whisky that adds taste without masking flavours. Sherried or well-aged whiskies complement the earthy, caramelised onions, and layers of spice found in slow-cooked curries, biryanis, and rich dals. The richness of meals like dal makhani or rogan josh is enhanced by the nutty, dark chocolate, and dried fruit aromas of a sherry cask-aged scotch whisky. A whisky with subtle smokiness and traces of dried fruit is ideal for recipes that contain roasted or smoky ingredients, like kebabs or curry prepared the bhuna way. Savoury pairings go well with whisky without ice, but a few drops of water bring out the malty flavour of the whisky.
Sweet Flavour Combination
Scotch whisky's character can be contrasted or enhanced by the sweet aromas of Indian sweets, which are frequently blended with saffron, cardamom, or rosewater. Desserts like gulab jamun or Mysore pak go very well with a smooth, honeyed whisky with notes of vanilla and spice because the caramelised taste of the whisky replicates the richness of the dessert while providing balance with its finish. A flowery, low-peat whisky complements the textures of lighter, milk-based desserts like sandesh or rasmalai.
Sour Flavour Combination
Indian food's sour flavours, which come from tamarind, yoghurt, and kokum, require a scotch whisky that balances them out. Fruity, citrussy Speyside whiskies go well with tamarind-based recipes like pani puri or khatti daal because the whisky's sweetness balances the tartness and the acidic notes of the meal. A smooth, mildly spicy scotch with notes of honey and wood makes a well-balanced contrast to the sourness of creamy, yoghurt-based meals like dahi kebabs or kadhi pakora. Avoid whiskies that are too dry or tannic since they can increase acidity instead of balancing it.
Bitter Flavour Combination
Fenugreek, mustard seeds, and bitter gourd are some of the components that give Indian food its bitterness; therefore, a scotch whisky that adds notes without masking the bitterness is necessary. The earthy taste of meals like methi thepla or bharwa karela is well-balanced by the richness of a whisky. Choose an aged European oak casks whisky with dark chocolate, coffee, or dried fruit notes.
Always try contrast pairings, going for drinks and dishes of opposite flavours, but remember to pair both with familiar profiles, for an ideal pairing. It is always ideal to plan ahead to get clarity on the menu one is going to serve at their gathering.
Drink Responsibly. This communication is for audiences above the age of 25.
