Some chefs have used whisky in the cooking process, others have created dishes that can be paired with one of the Glenlivet range12-year-old, 15, 18, 21 and 25-year-old. Whatever cuisine your taste buds prefer, these are classic dishes, from the French (seared duck breast with poivrade, truffle roasted chicken, marinated quail stuffed with foie gras), Italian (chicken pie with Glenlivet reduction and the Glenlivet and olive oil chocolate cake with bitter orange marmalade), Lebanese (baba ghanoush, lamb shish kebab), Scandinavian (roast chicken with herb butter and liver pate with cranberries and grilled lamb loin with greens and wild blueberries, both glazed with Glenlivet 15-year-old), Spanish (porcini carpaccio, sea bass with curry vindaloo), to the American (crab and Glenlivet remik, hot dogs with onion sauce, Philadelphia cheesecake). There are also English and Thai recipes.
This is a book made in India and for India, judging by the chefs who have contributed to it. French chef Christophe Gillino is with The Leela in New Delhi, Italian Allessandro Stefoni helms Vetro at The Oberoi, Mumbai, Lebanese chef Majed Keewan is from Spectra at The Leela in Gurgaon, Gresham Fernandes conjures up Scandinavian dishes at Smoke House Deli and Mocha in New Delhi, Sergi Arola from Spain has his eponymous restaurant at Mumbais JW Marriott, Manu Mohindra is a food consultant and Ravitej Nath is head chef at the acclaimed Amaranta at The Oberoi, Gurgaon, who specialises in English cuisine. For foodies who also love their single malts, this is a marriage worth investing in.