Explore perfect whisky pairings with iconic Indian dishes. From tandoori kebabs to biryani, discover combinations that truly enhance both your drink and your meal.

Pairing whisky with Indian food may seem bold, but it works beautifully when done right. The complex spices, aromas, and textures in Indian cuisine can enhance and be enhanced by different whisky profiles—from smooth Indian single malts to peaty Scotch and spicy rye.

Here are some whisky and Indian food pairings that actually work and are worth trying.

1. Tandoori Chicken with Indian Single Malt (e.g. Amrut Fusion or Paul John Brilliance)

Why it works: The smoky, charred notes of tandoori chicken pair well with the rich, malty, and slightly smoky flavors of Indian single malts.
Tip: Choose a lightly peated malt to balance the spice without overpowering the dish.

2. Mutton Rogan Josh with Peated Scotch (e.g. Laphroaig, Talisker)

Why it works: The intense spices and richness of Rogan Josh can stand up to the bold, medicinal peat and brine of Islay whiskies.
Tip: Add a splash of water to the whisky to mellow the peat and let the dish shine.

3. Paneer Tikka with Highland Scotch (e.g. Glenmorangie, Glenfiddich)

Why it works: The creamy texture and subtle spice of paneer tikka go well with smooth, fruity Highland whiskies that carry hints of vanilla and citrus.
Tip: Try with a lightly chilled whisky to bring out the flavors on a warm evening.

4. Chicken Biryani with Bourbon (e.g. Bulleit, Maker's Mark)

Why it works: The sweet, spicy character of bourbon complements the layered spices, saffron, and caramelized onions in biryani.
Tip: Avoid overly spicy biryani to let both flavors shine.

5. Butter Chicken with Irish Whiskey (e.g. Jameson, Bushmills)

Why it works: The smooth, slightly sweet profile of Irish whiskey enhances the creamy tomato gravy of butter chicken without clashing.
Tip: Serve with garlic naan for a comforting combo.

6. Seekh Kebabs with Rye Whisky (e.g. Woodford Reserve Rye, Michter’s Rye)

Why it works: The spicy, peppery kick of rye whisky matches well with the bold masala flavors and smoky char of seekh kebabs.
Tip: Pair with mint chutney for a burst of freshness.

7. Bengali Fish Curry with Japanese Whisky (e.g. Nikka From The Barrel, Hibiki)

Why it works: The light, balanced and umami-driven flavors of Japanese whiskies blend elegantly with the mustard-forward, tangy notes of Bengali fish curry.
Tip: Go for a whisky with mild oak and floral notes.

8. Gulab Jamun with Sherry Cask Whisky (e.g. Macallan Sherry Oak, GlenDronach 12)

Why it works: Rich sherried whiskies, with notes of raisins and spice, perfectly mirror the sweetness and richness of gulab jamun.
Tip: Serve both slightly warm for a luxurious dessert pairing.

9. Masala Dosa with Light Indian Whisky (e.g. Rampur Select)

Why it works: A mildly spiced, clean Indian malt pairs well with the crisp dosa and flavorful potato masala.
Tip: This works best as a brunch or early evening snack pairing.

Final Thoughts

Indian cuisine offers endless pairing possibilities for whisky lovers. Whether you're sipping a bold Scotch or a smooth Indian malt, pairing it with the right dish can enhance the complexity and enjoyment of both.

Don’t be afraid to explore—you might just discover your next favorite combination right at your dinner table.

Cheers to bold pairings and great taste! ?