What inspired you to create this exclusive menu, and how did you choose the dishes to pair with the Godawan Artisanal single malt?
ITC is always known for its exclusive menus. Our primary focus is on the Indian cuisine signature restaurants. We take great pride in featuring them. Opting for Godawan is a great choice because it is one of the best Indian single malts on the market.
Can you walk us through the culinary process of creating each dish, and how you incorporated the flavours of the single malt into the recipes?
There are two variants of Godawan. And one can choose either the light or mild. As we have both varieties for the dinner we will be starting with lighter one and then move to the intense variant.
How did you balance the spices and flavors in each dish to complement the smooth, rich taste of the single malt?
Like mentioned earlier, the spice label and tasting notes of the food are being taken into account to find a match for both the light and mild options of godawan in order to balance the palate.
Are there any specific ingredients or cooking techniques that you used to enhance the pairing experience?
Not really, but south Indian food is always rich in terms of spices and fresh herbs and godawan always goes well with it.
�What’s your favorite dish on the menu, and why?
Briranji, banana dosai are the most common and favourites which I think no one can resist. And they match really well with the single malts. Our guests frequently request the best malt options to pair with their meals.
