In a landmark collaboration that married the artistry of The Macallan, the world’s leading single malt whisky, with the culinary mastery of Avartana, ITC Hotels’ acclaimed restaurant (ranked 30 in Asia’s Best 50), the iconic brands came together recently for a bespoke culinary journey paired with the exquisite whiskies.
The synergy of these two forces in the realm of spirits and cuisine led to an unparalleled experience for whisky connoisseurs and epicureans alike. The collaboration embraced the nuanced and complex flavours of The Macallan’s exceptional single malts with the innovative and exquisite culinary marvels of Avartana.
This unique pairing harmonised The Macallan Double Cask 12-YO, The Macallan Double Cask 15-YO and The Macallan Sherry Oak Cask 12-YO perfectly with their rich, sweet, balanced notes such as vanilla, toffee and cinnamon with the meticulously crafted seven-course menu that celebrates the rich tapestry of southern flavours.
Each dish was thoughtfully curated to showcase classic tastes and timeless ingredients, delighting connoisseurs’ palates with exquisite offerings such as pan-seared seabass accompanied by mini appams, drumstick dumplings immersed in a Moringa broth, Uthukuli chicken paired with Malabar parotta and luscious butter toffee.
The asparagus and coconut stew had turmeric-infused coconut broth to embrace the delicate Idiyappam. The culinary journey ended on a sweet note with the indulgent fennel Panna Cotta adorned with angel hair caramel.
Madhu Rajigani, Brand Ambassador for The Macallan in India, commented, “The Macallan has consistently been synonymous with uncompromising quality and craftsmanship, and this collaboration with Avaratana served as a testament to our steadfast commitment to delivering extraordinary moments.”
Manisha Bhasin, Corporate Executive Chef at ITC Hotels, said Avartana’s exclusive 7-course pairing menu for ITC Club Prive members at ITC Maurya, New Delhi, paid tribute to an experience that enthralls and surprises the senses.
“Chef Nikhil Nagpal and team Avartana pick and choose the choicest of fresh ingredients and seasonal produce, reinventing haute cuisine fine dining into an evolved art,” she added.
