When Speyside met Bengaluru: A Glenfiddich pairing dinner at Shangri-La
Four expressions. Four courses. One kitchen that understood restraint. Here is what the evening taught me about whisky, spice, and the art of not overpowering either.
Glenfiddich did what most distilleries wouldn’t in the 1960s, when the world was drinking blends, they put single malt on the global map. That decision changed whisky forever. Today, along with Glenlivet, Glenfiddich remains one of the two highest-selling single malts in the world. Both, it so happens, are from Speyside.
Glenfiddich revolutionized whisky in the 1960s by placing single malts on the global stage at a time when blended Scotch ruled. It can be enjoyed neat, on the rocks, or in cocktails like a Whisky Sour or Highball — but evenings like this one make the strongest case for neat.
The dinner at Shangri-La Bengaluru was built around a simple idea: let the food complement the malt, not compete with it. The Shangri-La team and their chefs executed this with precision , spice levels were measured and deliberate, allowing each expression to open up rather than retreat.
Why this worked
The sequencing was sound. Starting with the 12 Year as a welcome pour — its fresh pear and light malt — primed the palate without overwhelming it. Moving into the 15 Year’s solera richness alongside the earthy depth of Morel & Truffle Kofta and the warmth of Lamb Rogan was a well-judged mid-evening pivot. The 18 Year, perhaps the most complete of the four, met the Cauliflower Makhani’s smoked creaminess note-for-note.
The 21 Year Gran Reserva closing with dessert was the right call. Its Caribbean rum finish and long warming dry finish brought a natural sweetness that echoed the saffron milk and jaggery of the Bengali Sandesh without needing to announce itself.
What made the meal memorable was what the kitchen chose not to do. There was no aggressive heat. No dish tried to dominate. The Guava Chilli Granita palate cleanser between mains was elegant thinking — sweet-heat balance that reset without jarring.
A word of appreciation to Rahul Joshi, GM at Shangri-La Bengaluru, and the kitchen team for a menu that demonstrated genuine understanding of flavour architecture. Evenings like this make the case that Indian cuisine and single malt are a far more natural pairing than convention suggests.
