My recent New York escapade wasn’t just a trip, it was an experience. The experience was a unique blend of two burgeoning trends : the global rise of Indian whisky and the explosion of exquisite Indian dining in the Empire City. In a city that constantly reinvents itself, Indian restaurants are staking their claim, weaving a tapestry of vibrant flavors that’s undeniably Indian. From the elegant Junoon to the pulsating energy of Jazba, my journey took me through a spectrum of exceptional dining experiences, all perfectly paired with the finest single malts India has to offer – Amrut and Godawan tickled my taste buds with their distinct character.
The Amrut Odyssey
My first stop was Junoon NYC, one of the first Michelin-starred Indian restaurants in the U.S. It is a pioneering restaurant whose authentic, elegantly modern style helped redefine Indian cuisine within the New York dining scene. Restaurateur Rajesh Bhardwaj and chef Akshay Bhardwaj’s menu executes a creative approach to quintessential Indian food in a space that combines modern elegance and Indian artistry with the use of natural elements throughout. Complementing the menu is Junoon’s wine program, among the first to pair Western wines with Indian cuisine, along with an extensive cocktail program, developed by Award-winning mixologist Hemant Pathak, that embraces the many herbs, fruits, teas and spices used in Indian cooking.
To elevate the experience, I enjoyed its Indian cuisine and combined it with the iconic Amrut – Indian Single Malt Scotch Whisky. Crafted through the harmonious blending of both peated and unpeated malts, along with Grain whiskies, Amrut Single Malts are not only available in India but also across 44 countries. It is known for its signature character of fruit, spice and honey : it is all about fresh fruits with rich and refreshing notes of black paper, cinnamon, resulting in a long lasting, spicy finish. It complemented their exquisite dishes like the Jackfruit Cutlet and Grilled Salmon. The incredibly delicious Kurkuri Bhindi Chaat simply danced on my palate thanks to the whisky’s accompaniment.
Going for Godawan
Jazba is the vibrant new restaurant from the team behind Junoon. Restaurateur Rajesh Bhardwaj opened Jazba too, as a celebration of India’s spirited roadside eateries, bringing India’s beloved hawker culture to the heart of the East Village. Integral to India’s culinary identity, hawkers are diverse vendors that typically serve a single specialty dish from streetside carts until sold out for the day. Michelin-starred chef Akshay Bhardwaj serves a transportive menu of regional hawker specialties embodying the rustic hawker spirit, such as Coorg Pandi Curry, Ros Omelet and Green Chile Chicken. Hemant Pathak – the award-winning mixologist leads the beverage program, highlighting unique Indian botanicals, spices and liqueurs through cocktails. The interiors pay homage to the street vendors’ charcoal grills and bursts of color that reflect bright Indian spices.
As a whisky enthusiast who loves to pair my drams with delicious food, let me tell you, the combination of Godawan Indian Single Malt Scotch Whisky and a vibrant Indian feast was pure magic. Imagine digging into specialties like their classic fiery Green Chilli Chicken along with rich Keema Kaleji (minced meat dish), and the melt-in-your-mouth Surat ka Bread Roll. Each bite explodes with flavor, and that’s where Godawan comes in. Rajasthan, being the ultimate home to Godawan is where the extraordinary series and depth of flavour comes from. I tried Godawan’s ‘Fruit and Spice’ and this Indian whisky weaves its magic by complementing the heat of the spices with its own floral notes creating an experience that finishes with a lingering hint of roasted coffee bean, leaving you wanting another sip and another delicious morsel. It’s a match made in heaven for the adventurous foodie and whisky lover.
Paul John at the Bungalow
From the michellin-starred chef Vikas Khanna, The Bungalow is a voyage of and for the Indian states that offers timeless and reimagined classics. I had the delectable dishes that the restaurant offered along with Paul John Brilliance. I had the privilege to indulge in Kiss of Kashmir, delectable lamb seekh kabab and the absolutely unforgettable Hyderabadi chicken biryani. Paul John Whisky, the Indian single malt brand added to the palate with notes of orange peel and rye that results in a longer finish. Paul John Whisky hails from Goa and is the leading spirits company across the globe. All Paul John malts are crafted carefully through mashing of grains, fermentation, distillation, maturation, vatting and at last bottling. Other known names include, Paul John Oloroso Select Cask, Paul John Nirvana and Paul John Edited, among many others.
Other renowned establishments like Tamarind Tribeca, Spice Symphony, and Sona are just a taste of the incredible options available. Each bite was a testament to the talent and dedication of Indian chefs, pushing the boundaries of tradition and creating dishes that are both familiar and exciting. It’s the clatter of plates and lively conversations set against the backdrop of the city that never sleeps.
New York City, pulsates with an energy that’s undeniably infectious but beyond the towering skyscrapers and iconic landmarks, a vibrant scene of Indian culinary and spirits artistry is taking root. It’s a celebration that goes far beyond mere sustenance; it’s an immersive experience for all senses. All in all, Indian whiskies and malts with their unique character and depth, stand poised for greatness. Every sip is a journey of discovery, a chance to explore the rich heritage and innovation of Indian distilleries.
