A Riot of Flavours at Taj Falaknuma Palace

Last week, we were a part of an exclusive drinks and dinner session at Taj Falaknuma Palace – Glenfiddich Experiments. The session brought the best of appetisers and drinks. Held against the exquisite backdrop of the palatial property, Glenfiddich Experiments was all about a unique, fine dining experience with the newly launched elixirs by the single-malt maker, in association with Bina Ramani’s Malabar Secrets.

The three elixirs launched during the session – Dufftown Confluence, Sweet Obsession, and Bitter Sweet Symphony – are curated specifically to heighten the experience of single-malt whisky. The innovative elixirs are a result of Bina Ramani’s relentless research in the field of mixology.

The elixirs brought together exquisitely aromatic ingredients such as spicy Malabar clove, Kerala black pepper, and cinnamon from the Western Ghats, Mysore jasmine, Kashmir peach, bitter orange from Nagpur, coriander from Karnataka, and a plethora of other handpicked spices and flowers.

The drinks menu was created by Angad Singh Gandhi, Brand Amabassador of Glenfiddich India. He said, “It took me some time to go to 11 different labs in India and eventually we settled for Malabar Secrets. The coming together of these was based on the flavours and the existing flavour profile of Glenfiddich 12 year-old.”

We paired our drinks with scrumptious short eats like Sausage and Prune with Pommery Mustard Dressing and Bite sized Bhatti ka Murgh Tikka. The hint of Indian spices imbued by Malabar Secrets elixirs greatly elevated the flavour and taste of our drinks.

We also grabbed a bite of the seafood starter – Panko Crusted Fried Prawns with Wasabi Mayo – and paired it with the drink on the rocks with a few drops of Dufftown Confluence elixir.

Next, we tried Akki Roti topped with avocado, feta and edamame. We loved the freshness it contained. It went well with our drink laced with Sweet Obsession elixir. The ethereal taste these elixirs infused in our drinks made us go gaga and admire Bina Ramani for her spicy innovation.