Pairing Food With Antiquity Blue: A Beginner's Guide
Antiquity Blue combines the finest grain Scotch whisky sourced from Cameronbridge, which is renowned for its grain distilling expertise. When you take a whiff of the drink, you will experience the hints of grassy peat, smoke, honeycomb and dark fruits. Each sip unfolds with layers of honey, caramel, and cinnamon, leading to a finish highlighted by vanilla and dark chocolate.
Antiquity Blue is so versatile that it pairs wonderfully well with a range of bold and aromatic flavours found in Indian dishes. Here's a curated list of recipes to complement the drink's profile for beginners:
Paneer Tikka
Feel free to use tofu or tempeh if you want to veganise the recipe. Use oil instead of ghee and vegan yoghurt instead of dairy-based yoghurt.
Ingredients
2 cups of cubed paneer
2 large onions
2 bell peppers
⅔ cup of yoghurt
2 tbsp roasted gram flour (besan)
1-2 tbsp of ginger garlic paste
2 tbsp of Kashmiri chilli powder
1 tsp of turmeric powder
1 tsp of garam masala (which includes coriander, fennel, black pepper and other spices)
2 tsp of kasoori methi
2 tbsp of lemon juice
Salt to taste
⅓ cup of oil
Instructions
Soak the cubed paneer in warm water to make it soft and crumbly.
Then chop the capsicum and onions into the same sizes as the paneer. Set aside.
Combine yoghurt, besan, ginger garlic paste, masalas, lemon juice, and salt in a mixing bowl. Heat some oil in a saucepan and once it starts smoking, add it to the marinade too.
Drain and add the paneer, peppers and onion. Let them marinate in the yoghurt for at least 30 minutes.
Take oven safe skewers or bamboo skewers and start assembling the kebabs. Sandwich the paneer between the onion and pepper slices.
Then cook them in a preheated oven at 180 C. Brush them with some oil a couple of times.
Take them out of the oven once the paneer and vegetables have a good char on them.
Serve hot with some coriander and mint chutney.
Fish 65
Ingredients
500 g of any boneless fish
1 tbsp of ginger garlic paste
2 tsp of Kashmiri red chilli powder
½ tsp of black pepper powder
½ tsp of turmeric
½ tsp of garam masala
3 tbsp of corn flour
2 tbsp of rice flour
1 tbsp of lemon juice
2 tbsp of yoghurt
Salt as per taste
10-15 curry leaves
4-5 slit green chillies
Oil for frying
Instructions
In a mixing bowl, combine the yoghurt, corn flour, and other ingredients.
Next, place the fish in the marinade and mix thoroughly, ensuring that every surface of the fish is coated.
Allow the fish to marinate for half an hour or overnight.
Heat the oil in a deep-bottomed vessel and fry the fish until crispy and golden brown.
Fry the curry leaves and green chilies in the same oil and use them as a garnish for the fish.
You can serve this dish with some coriander chutney.
Hara Bhara Kebab
Ingredients
2 large potatoes
½ cup of coriander leaves with stems
1 cup of peas
1-3 green chillies (adjust to taste)
3 ½ cups of chopped spinach
2 tsp of ginger garlic paste
2 tbsp of roasted gram flour
¼ cup of poha
¾ tsp of garam masala
1 tbsp of lemon juice
Instructions
Boil the potatoes in a pressure cooker, then peel and mash them.
Also give the spinach a good wash and chop it up.
In about a teaspoon of oil or ghee, add the ginger garlic paste, green chillies, and peas. Sauté them until they’re partially cooked.
Then add the spinach and cook until the leaves have wilted and shrunk to half their original size.
Take the pan off heat and let the peas and spinach cool.
Once cool, blend them with the coriander leaves.
Take the mashed potatoes in a mixing bowl and add the gram flour, salt, bread crumbs, and any masalas mentioned in the ingredients list.
Finally add the green paste and mix.
Shape this mixture into a dough. If it’s sticky, add some more breadcrumbs.
Shape the dough into flat and round tikkis.
Pan fry them in some oil till each side is golden brown. You can also cook them in an oven preheated at 200 C for about 15 minutes. Reduce the temperature to 180 C. Or air fry the kebabs for 10 minutes at 180 C.
Serve with some tamarind chutney or any other relish of your choice.
