Which begs the question - is it only meat cooked in the tandoor that accentuates the spirit? Is serving vegetarian food with whisky sort of like serving dum biryani with sambar — a combination that doesn't work because it won't let you enjoy either of the two flavours?
"Of course not," says Sandeep Arora, a whisky connoisseur. "Being vegetarian has no bearing on the pleasure of enjoying alcohol. In fact, vegetarian snacks and starters are a great way to enjoy whiskies. I'd say tandoori paneer tikka, subz galauti kebab, navrattan kabab, subz shammi, tandoori aloo, dudiya kabab, hara kabab awadhi are some great accompaniments."
The tandoor isn't the only requirement, he adds. There are stir fries as well, such as cauliflower florets in chilli sauce, corn-and-peas rolls with peanut sauce, assorted vegetables in tamarind sauce, button mushrooms tossed in green chilli paste.
All of which should be great news for all those vegetarians who thought they were doomed to munching peanuts or karam while nursing a fine scotch. "Whisky has such a strong association of working only with meat-based hors d'oeuvres that vegetarians don't always have it easy," says Rajive, who turned vegetarian a few years ago. "In the battle between 'reds' and 'greens' at a party, the greens usually get a raw deal, no pun intended!"
Sandeep adds, "If you have patience and a broad view, choosing whiskies to go with Asian vegetarian cuisine can be a great experience. The only catch is you may wish to break from the traditional appetizer, soup, main course-with-rice mould."
The spicy south Indian palate goes best with smoky, peaty whiskies since the spirit has a firm presence and can hold well with spices. Whiskies, which are matured in sherry, have an erotic structure, exotic spices and a zesty sweetness. So what are some of the best vegetarian south Indian foods he'd recommend to go with scotch? Mini idli, cholam keerai masial, beans paruppu usili, kakarikai vepadu, small aloo bondai with curry leaves are some options that are easy to pop into the mouth as you move around and mingle.
"Being vegetarian or vegan is a choice for many, for whatever reason. We may call them 'tree-huggers' and all of that, but vegetarian food is now a must-serve when we have alcohol and dinner parties," says Malini, an analyst.
As a final touch, a plate of artisan cheeses, caramelized fruits and chocolates can be served as dessert, along with vintage malts. Here's wishing you a great culinary journey!
Whisky factfile
In general, older means one thing: it'll cost more than something younger. But older whisky isn't always a marker of quality; most single malts reach optimum aroma and flavour at between 12 and 21 years of aging and the quality of anything older could be dodgy. The most appropriate way to enjoy whisky is to add a few drops of water to the neat whisky, which release the aromas and allow it to express itself. Sipping water alongside your glass of whisky is also nice, since it keeps you hydrated and the palate fresh. Soda is not the ideal companion, but a cube or two of ice is fine as long as you're not filling up a glass with ice and then adding whisky 'on the rocks'.
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