Editor’s Note of Single Malts Paired with Indian Cuisine, Nariman Point

Ziya, the contemporary Indian restaurant at The Oberoi, Mumbai, helmed by twice Michelin-starred Chef Vineet Bhatia, is offering diners the Whisky Prestige Menu – a multi-course tasting menu, where every course is paired with a single malt. Bringing together two of India's greatest passions – food and whisky, the menu has been prepared keeping in mind the unique flavours of each dish, and how they relate to the single malts they are paired with. This distinctive dining experience begins with Fiery Fish 'Hirvi', and sun-dried tomato upma, paired with Glenfiddich 12 Years Old, keeping in mind that the more intense the dish, the better it picks up the flavour notes of whiskey. This is followed by 'Dhaba' Punjabi Chicken Masala with Potato tikki, paired with Glenfiddich 15 Years Old, as blended whiskies aged over 10 years pair well with North Indian dishes. Guests will then enjoy Smoked Bevda Prawns – Whiskey flambeed chilli garlic prawns, with beetroot galauti, and smoked white tomato sauce, followed by a refreshing Lychee-Ginger sorbet with 'Scotch-Darjeeling' whiskey as a palate cleanser. The main course of Raan Mussallam – lamb marinated overnight in Indian spices, with slow-cooked baby potatoes and roomali roti, is paired with Glenfiddich 18 Years Old. The experience ends on a sweet note, with a Whiskey and coffee mousse, served with candied walnuts and truffles, which is paired with Glenfiddich 21 Years Old. Guests can savour the Whiskey Prestige Menu, prepared and served in Chef Vineet's innovative style, which displays a clever balance between originality and an immense respect for the history of Indian cooking.