A touch of spice

Spicy food works well with whisky.Martine Nouet visited La Porte des Indes for a special Indian food and whisky tasting

Britain is certainly the European country which has established the most refined tradition of Indian cuisine, for obvious historical reasons. No wonder London boasts some of the best addresses featuring the great classics of Indian gastronomy.

La Porte des Indes, opened in 1996, offers a total change of culinary scene with dishes rooted in French cuisine from Pondichéry and other trading posts established at the French colonial times in South India.

The lush decoration of the bar as well as of the restaurant rooms adds to the exotic sensation. When it comes to the plate, the same luxuriant sophistication mixes Indian and French influences.

Aparsee from Bombay, award winning chef Mehernosh Mody became executive chef at London's Porte des Indes after 10 years of training and experience. He loves experimenting with unusual foods… and unusual drinks. He responded with enthusiasm when he was challenged to create a menu which would match the Morrison Bowmore range of single malts, including Suntory Yamazaki.

It may sound daring to combine spicy dishes with whisky. There's a risk of the food overpowering the dram, but not if the pairing is carefully worked out. The first whisky dinner initiated at La Porte des Indes obviously proved that both get on together.

The food was chosen by Mehernosh Mody and each of the five courses paired with a whisky by Colin Dunn of Fior Brands, the United Kingdom distributor of Bowmore, Auchentoshan and Suntory's range of Japanese whiskies.

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• By : Martine Nouet
• In : Whisky and Food
• Issue : 56
• Page : 44
• Words : 816