This was to be a whiskey sampling and paired dinner and we were to try 4 variants. As a brand Jack Daniel's is amongst the oldest around and has a good share of the market, with good reason too. Over the years they have sold around 14 million cases worldwide and have been in the Indian market for a good 18 years now.


The evening for me began with a lovely cocktail with JD No. 7 as a base. The charcoal mellowing is what makes all the difference between a Tennessee Whiskey and Bourbon. There were other cocktails around but I choose to stick to one kind before getting into the tasting

 The first whiskey of the evening was what I was nursing by way of a cocktail till then -the Jack Daniel's No. 7 - Matured in handcrafted barrels, this is a charcoal mellowed whiskey and that is the primary difference between this and the Tennessee. The flavours are a balance of sweet and oak. The oak in fact becomes much more pronounced when you swirl it a bit and then nose your whiskey again.

This Whiskey was brilliantly paired with the first course - White Asparagus with Parmesan and Spiced Hollandaise. The White Asparagus too me back to a brilliant meal at the Hofmeisterei Hirtzberger in Vienna in 2015 where white asparagus was the star of a course. The spiced hollandaise is what elevates the white asparagus and the parmesan gives it that touch of richness. The whiskey opens the palate well enough to appreciate all the textures and flavour profiles that the meal offers.

Course two continued with the same whiskey and this time it was paired with the Pan Roasted Scallops with Textures of Cauliflower honey and truffle dressing. The scallops were treated with a lot of love (something the really need when being cooked) and with the cauliflower textures the course was a lovely play of textures. All through, the scallops remained king. The whiskey moved really well between a mildly heavy vegetarian course to a fish course, making for a subtle pairing.

 This course for the vegetarians was titled A Walk in the Garden - Root Shaving citrus Chantilly. Served up in a pretty looking wooden tray, surrounding by delicate plates and topped off with edible flowers.

The second whiskey for the evening was the Gentleman Jack - this is a double mellowed whiskey and opens with an aroma of orange, vanilla and some hints of mint. This is a full-bodied whiskey, light on spices. The finish is quite smooth, gives you a lingering feeling of warmth going doing and is very pleasant.

 This was paired with the Lamb Agnialotti with Arugula Apple Wood Cloud - This pasta course was a good match to the bolder whiskey considering the sheet pasta used and beautifully spiced lamb on the inside. Unlike most foams/clouds, this one actually had a lovely lingering flavour that combined well with the pasta.



The main course of Lamb Chops Grilled Tomato and Traditional Chateau Potato with Bearnaise Sauce was served with the Woodford Reserve. Having already enjoyed this whiskey from my personal bar on many a night, I knew it would be the ideal pairing with the lamb course that was served. The smokiness level of this whiskey is significant and that is perhaps what makes it the best one to go with a red meat like lamb.
The encrusted lamb is possibly one of the best renditions of lamb I have come across in a very long time. Succulent, moist, easily yielding to the knife and done perfectly to a medium. The accompaniments of the bearnaise sauce and the grilled tomatoes and chateau potato made this a dish that I finished right down to the last crumb.

The vegetarians had the Spinach Coulibiac Pearl Barley Risotto with Saffron paired with Woodford Reserve. The heaviness of the risotto and the layers of the pastry are what brought it all together with this pairing.

I have really come to like the idea of a staycation. You don't have to wait for a long weekend - just pick a weekend, make a booking and head out for a leisurely break that doesn't have you driving too far as well. We have been on quite a few staycations and were recently invited to spend the weekend at The Den, Bengaluru, in Whitefield.

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Check them out on - The Den Hotel

This story first appeared on FoodLovers 


While all of Kashmir is still sleeps, the lights flicker on in the neighbourhood Kandurs (bakeries) that dot the streets at regular intervals. The large clay tandoor, built into the ground and deep enough to hold the average sized man, is fired up in anticipation of the thousands of loaves of bread that will be slapped onto its walls during the course of the day. By 5.30AM, the shutters on these bakeries are rolled up – baskets and wooden display shelves are filled with morning breads like Girda and Czochworu, its aroma wafting through the air. Male members of families make their way to Kandurs at these early hours to pick up for families and relatives living close by. The kandurs shut shop by around 8.30AM when their stocks are depleted and catch up on some sleep till noon, when the tandoors are fired up again and the evening breads are rolled, layered, shaped and baked. By 4PM, every household in Kashmir sits down to tea with the family, sipping on namkeen chai, sharing Bakarkhani and Roth, and very simply catching up! No Kashmiri household is without its share of breads and never are these breads made at home.
 
Saba Bhat, the proprietor of Orzuv Hub, a Kashimiri Café in Whitefield brings the experience of a Kandur to Bengaluru. Housed in a bungalow, typical of old school Whitefield, the vast compound has an open air café and a customized clay tandoor, which doesn’t do 1000 breads at one go, but does enough to have your nose propel you past the gates. “Working in a Kandur is a family profession and boys begin learning the ropes of the trade when they are in school,” says Saba who has just such a person manning the tandoor.




I was in time for brunch and savoured the best of morning and evening breads. I watch mesmerized as the first bread I was going to have was made. The Bakarkhani is a layered, bread which is rolled, stretched and interspersed with mewa and ghee. The Orzuv tandoor requires that 20 of them be made at one go to maintain the right temperatures. It is served at the table with thick slabs of butter and Nun Chai – the pink, salty tea.




Saba tears the Bhakarkhani down the center to show me the multiple layers, which look like soft layers of tissue piled over each other, and says I can just swipe some butter with a piece and pop it into my mouth. Or I can break the bread up, drop it into my Nun Chai, let it soak and eat it up. I did it both ways and I couldn’t decide which one I liked better!


The Czochworu was up next- a donut shaped, slightly hard bread with a sprinkling of sesame seeds. Saba serves this with some coarsely ground almond chutney. Stuffed inside my Czochworu was some spicy Mutton Rista, which coupled with the chutney made for quite a filling dish.


 The lovely, large, soft white Lavassa was up next. Placed in the center is a delicately hand-pounded Seekh-eTuji, a mutton seekh kebab that is moist and lightly spiced. Tear a piece of the Lavassa, add in some kebab, lace it with the carrot and radish in curd relish, add on some of the Gande Chzetin or onion chutney and you have mouthful that gives you so many textures and flavours at one go.

The making the Girda is quite hypnotic. Rolls of dough are flattened out by hand and finger impressions are pressed into it, to give you lines that run down its length. I was happy with just some butter very generously spread over it. The Girda here is also paired with a slow overnight cooked Harissa tempered with butter and onions as well as Charwan, stir fried lamb’s liver with tamarind.

The Kashmiri Kulchas are not the stereotype you are used to. They are palm-sized mounds in Mith (sweet) and Namkeen (savoury) versions. With a sprinkling of poppy seeds on top – these are the crumbly breads spell the beginning of the siesta especially when paired with Doodh Kehwa. Made with milk and cardamom, this milky Kehwa, for me, was like drinking warmras from a bowl of Ras Malai.


Also served up with these two beverages is the Roth. There are the cakes that you eat and then there is the Roth – This Kashmiri sweet bread is made of wheat, dried fruits and comes out to be a thick, deep pan bread. While on first bite you encounter a sweet crispy texture, the center gets more cookie like and you feel like you are indulging in a large nan khatai.

The name Orzuv is a greeting which wishes for one’s wellbeing. With such breads and of course traditional Kashmiri spreads also being available, the wellbeing of your soul is definitely guaranteed. Dal Lake may just take a backseat now!