Whisky & Food

Rajasthan's cuisine doesn't do things by halves, and that suits whiskies matured in this kind of heat. Laal Maas is a fiery curry made with mutton or goat. Goat meat from the region's dry hills is also often used, since cattle are taboo across much of the country. The curry owes its deep red colour to a handful of dried Mathania chillies. It was originally cooked for the hunting parties of Rajput princes.

The heat of Laal Maas calls for a whisky with sweetness in reserve, such as Rampur Double Cask. The honey and apricot notes from the sherry cask absorb the chilli heat rather than fighting it. The high alcohol content clears the palate again between bites.

Dal Baati Churma is the region's other great national dish. It brings hard, fire-baked wheat balls, spiced lentils and a sweet semolina crumble together on one plate. Baati is traditionally cooked buried in hot embers or even hot sand, until the crust turns hard while the centre stays soft. A smoky dram like Indri Agneya cuts through the earthy sweetness of the churma, without overpowering the mild lentil soup.

Those who aren't keen on chilli heat should try Ker Sangri instead. This dry vegetable dish made from desert beans and wild berries has a light bitterness that pairs well with the spicier, less sweet notes of Godawan. What all these pairings share is this: here, you don't drink alongside your food, you eat and drink in step with the climate, intense and with no detours.