A Symphony Smoke of and Style

Pairing some of the most feted peated whiskies from India and around the world.

- SANDEEP ARORA

As temperatures calm down, and the sun goes balmy in the day and evenings turn crisp, the weather almost calls out to the company of convivial spirits. Winter is the perfect season to enjoy heavier whiskies, smoky and oily flavours, besides peaty and heavy bodied ones. To complement this winter cool, Spice explores an interesting pairing of traditional smoky Scotch whiskies, from the Islay region in Scotland, and also some notable Indian selections with some delectable accompaniments to ensure a flavoursome journey of tastes and textures. As the Scottish say "Slàinte mhath"

A Peppery Island ExperienceTALISKER 10 YO & PEPPER MUSHROOMS ON TOAST

Talisker 10-Year-Old whisky, known for its maritime character, combines smoky peat with a peppery kick, a touch of sweetness, and briny undertones. Pairing it with pepper mushrooms on toast creates a delightful harmony of flavours.

mushrooms, The earthy richness of the sautéed with black pepper, creates a natural pairing with Talisker's smoky and spicy profile. The pepper in the dish mirrors the whisky's distinct peppery notes, intensifying the spice while allowing the whisky's subtle sweetness to balance the dish. The mushrooms, with their umami depth, resonate with Talisker's smoky and slightly saline character, creating a savoury synergy. The toast adds a crunchy, contrasting texture to the soft, tender mushrooms, enhancing the overall mouthfeel of the pairing.

As the mushrooms' richness coats the palate, the whisky's peat and brine cut through, offering a refreshing lift. Price ₹4,000

The Classic Islay and Peat Monster-LAPHROAIG 10 YO & DUTCH SMOKED CHEESE, COLD CELERY STICKS & WHEAT CRACKERS