Scotch Whisky Weeks pairs fine malts with delectable fare in Gurugram

Executive Pastry Chef Anurag Barthwal
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By Vishnu Makhijani

Gurugram– In yet another sign that this bustling IT hub on the outskirts of the national capital has “arrived”, a leading luxury hotel chain has chosen its property here to host the inaugural Scottish Whisky Weeks gala that will bring together the finest malts paired with delectable cuisine to cater to the taste buds of the most fastidious.

“India is one of the greatest whisky consuming countries, after China. This is certainly a great opportunity for us to delight our Indian community and our expat guests at the same time,” Sandeep Singh, F&B Manager of The Leela Ambience Hotel & Residences, told IANS of the fortnight-long “Scotch Whisky Weeks” that kicked off on Friday night.

Executive Pastry Chef Anurag Barthwal
Executive Pastry Chef Anurag Barthwal

“The concept evolved when we met James Pennefather, General Manager – William Grant & Sons, who was equally delighted to partner with us in order to promote and emphasise on creating a whisky culture. Therefore, this led to our collaboration with William Grant & Sons leading towards presenting the best flavours of Scotland to our audience,” he added.

“We have carefully selected and created menus for each of the activities in order to present the culinary glory of the hotel along with the finest whiskies,” he said.

While the Rubicon Bar & Cigar Lounge with its Rubicon Whisky Flights will be the hub of the event with its range of rare whiskies and cocktails, there is much else that is on offer.

For instance, there is The Balvenie Whisky Dinner on November 17 and 27 at Diya. It will feature a four-course spread with the likes of Spit roast Chilean sea bass, vermicelli poha, crab meat fritters, confit tomato, mustard sauce; basil chicken tikka, prawn balchao, potato chilla, beetroot, pinenut and avocado salad; and sikandari raan, barley pongal, amchoori pyaz, pumpkin erissery and nihari sauce, interspersed with 12-, 14-, 17- and 21-year-old Balvenie. Price: Rs 2,950 per person plus taxes.

“Each and every dish is paired keeping in mind the liquor offerings,” Executive Chef Neeraj Rawoot said.

Two days later, the Zanotta outlet will host a whisky truffles cooking class for participants to master the art of making irresistible whisky desserts.

“I like to be associated with art, and bring the same outlook to my cooking,” Executive Pastry Chef Anurag Barthwal said.

A whisky tasting session at the Rubicon Bar & Cigar Lounge on November 23 to acquaint customers with a renowned Scottish whisky — Glenfiddich — will be followed two days later by the vivacious Glenfiddich whisky dinner that will bring together the perfect combination of hotel’s culinary delights and the exquisite Glenfiddich whisky.

What’s on offer here?

The “Young Cherry” starter with a 12-year Glenfiddich comprises goat cheese and toasties. This will be followed by two other courses: “Garden of 5 Senses” (whisky-cured salmon and tuna gravalax or whisky-infused root vegetables, pickled vegetables, tomato and basil consommé and crème fraiche) paired with a 15-year-old Glenfiddich; and “Richness Complexity and Depth” (cinnamon pork belly, double crisp skin, dates’ dew and red cabbage green apple slaw or dates gnocchi and red cabbage green apple slaw) paired with an 18-year-old Glenfiddich. Price: Rs 2,950 per person plus taxes.

“The whiskies were selected as per its pairing with each cuisine,” Sandeep Singh said, adding: “We will be extremely happy if our guests like what we have planned and, accordingly, will decide whether we would like to host it annually or seasonally.” (IANS)


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