The merits of pairing Indian food with wine or beer is well known, but whisky? In fact, this noble spirit goes very well with the spices used in Indian cooking. To prove this, top whisky blender
Richard Paterson from Whyte & Mackay will be hosting a special dinner at The Cinnamon Club in Westminster on Tuesday 2 July.
The event, which begins at 6.30pm with drinks and canapés, will include a five-course dinner, with each course paired with a fine whisky.
Paterson will answer any tricky whisky-related questions, and will explain his pairings, which include Dalmore 15 Year Old with char-grilled Spencer Gulf king prawns with mace and cardamom, as well
as Jura Prophecy matched with roast loin of wild Cumbrian red deer with rock moss and onion sauce.
To book tickets, which cost £90, call 020 7222 2555 or email email@example.com See our Cinnamon Club.
Telephone: 020 7222 2555
6.30pm, Tuesday 2 July