These legendary words of Robert Burns are all but familiar during the month of January when we celebrate Burns Night. Whether you’re addressing a haggis or singing that your love is like a red, red rose, there’s no doubt you’d be wanting some of Scotland’s finest flavours both solid and liquid.
Here at Chez Hungry Chef, we pay tribute to Scotland’s favourite poet on January 25th, with an Indian twist on a traditional Burns night supper with whisky pairings! Enjoy the likes of Haggis Samosas, Cullen Skink Kerala style, and Warm Ginger Cake with whisky custard. To make matters even better, there will be lots of whisky to be drunk, and many of Burns’ songs to be heard.
Here’s the menu for the night..
Apperitif: Bobby Burns – whisky, Benedictine, vermouth
Cullen Skink, Kerala Ishtyle
Smoked Haddock & potato soup, coconut, turmeric & curry leaf, with a wee dram of Scapa 16 year old
Haggis samosas, masala clapshot, whisky sauce
The Whisky-Mac tag team
Edible: Warm ginger cake, roast apple, Aberlour 10 custard
Liquid: Whisky Mac – Aberlour 10 year old with ginger wine
Digestif: Lagavulin 16 year old and cinnamon shortbread
*** £50 per person