Whisky Magazine Issue 80
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Kate Portman takes her seat at the table for a bit of Eastern delight.
As whisky lovers,we already know that variety is indeed the spice of life – whisky's greatest appeal lies in its sheer diversity of styles and flavours, keeping our taste buds thirsty and keen to explore more. Combine whisky with food and those potential taste experiences multiply many times, of course, and expand our flavour frontiers further outwards.
Frontiers can be geographical as well as metaphorical, of course.
Boasting so many distilleries and whisky styles, Scotland leaves us spoilt for choice when it comes to whisky to pair with food that we needn't venture beyond its borders to keep our tastebuds entertained.
However, there's good reason to look further afield as I discovered at a recent Bushmills whiskey dinner.
Ireland may only have a handful of working distilleries compared to its Gaelic neighbour but the Emerald Isle still produces an impressively diverse range of whiskeys with many characteristics that can really compliment a range of foods.
To emphatically prove that Irish whiskey has plenty to bring to the dining table, Bushmills chose a bold food style to showcase the pairing potential of its whiskey range by matching the various expressions with spicy Indian food.
The pairing menu was devised in collaboration with innovative Indian restaurant, Moti Mahal, in London's Covent Garden, which was as keen as Bushmills to push the boundaries and give diners a new experience with the first ever Irish whiskey and Indian food menu. Moti Mahal's head chef, An...