The following is excerpted from an article by Chris O'Leary entitled PLAYING WITH FLAVOURS
(alas, I'm not sure of the name of the periodical in which the piece was published)...
In this article, Richard Weiss (a London-based sommelier and wine consultant) proffers the suggestion that seafood will pair well with whiskies displaying similar maritime traits. However, he also warns of the dangers in matching heavily spiced dishes with any whisky, as the relatively high alcohol of the spirit can, in concert with those spices, roughen up
Further on in the piece, London chef Anirudh Arora offers a few recommendations for pairing Indian cuisine with Scotch whisky. To quote him...
"Speyside malts, owing to their floral and seed-like finish, match well with fried foods.
Glen Elgin 12 YO works wonderfully with onion bhajjis.
Highland malts can be easily paired with coconut-based dishes.
Dalwhinnie 15 YO goes well, in particular, with puddings.
Lowland malts, the cleanest of all, complement seafood dishes with a
touch of sweetness.
Glenkinchie 12 YO (pairs well) with a South Indian crab salad.
Islay and Skye, known for their peatiness, can handle robust flavours
from the tandoor.
Talisker 10 YO is stunning with Tandoori chicken."
These sound like great suggestions to me!