Quiche Story with Saffron Soul

Grand Label’s blended malt brings ceremonial warmth as Chef Balendra Singh’s Whisky-Glazed Confit Jackfruit Tarts, smoky-sweet and bite-sized, bloom under Mixologist Sanjay Belwal’s saffron-laced ‘Saffron Soul’ where citrus and salted caramel soften long whisky echoes into regal comfort.

Grand Label Reserve Collection Whisky
By Sarao Distillery

It is a premium blended malt Scotch whisky crafted exclusively from a selection of single malt whiskies, blended with fine Scotch and malt spirits along with demineralised water and grain neutral spirits. The blend offers a smooth yet complex tasting experience, catering to those who appreciate depth, authenticity, and ultra-smoothness in their whisky. Grand Label Whisky is positioned as a premium offering in the Indian market with export presence as well, exemplifying the distillery’s dedication to quality and innovation in spirits.

Whisky-Glazed Jackfruit Quiche

The bite-sized puff tarts by Dr Chef BALENDRASingh are filled with whisky-glazed confit jackfruit and finished with a dollop of sour cream and fresh veggies. Designed to complement the warmth and complexity of whisky, the dish balances smoky, sweet, and tangy elements in every bite.

• Preparation Time: 45 minutes
• Cooking Time: 30 minutes
• Servings: 4

Method

Prepare the Filling

• Heat olive oil in a pan. Add bay leaf, star anise, and garlic. Sauté until aromatic.
• Add chopped onion and tomato, and cook until soft.
• Add jackfruit and cook for a few minutes.
• Add whisky and allow the alcohol to evaporate.
• Season with salt, black pepper, and finish with butter.
• Stir in sour cream or cheese. Let the mixture cool.

Assemble 

• Prepare tart shells using flour, butter, chilled water, and salt, and blind bake.
• Fill baked shell with cooled jackfruit mixture.
• Bake at 180°C for 10–12 minutes.
• Garnish with mint and cucumber before serving.

Chef’s Pour Tip
Serve with a chilled whisky highball or a light whisky sour to balance the richness of the tart.

Why This Pairing Works?
The inspiration behind pairing this dish with whisky lies in the desire to mirror and enhance the spirit’s bold depth. The confit jackfruit is slowly cooked with a whisky glaze that imparts smokiness and sweetness, echoing the subtle caramel and oak notes of the drink. Sour cream introduces a mild tang, cutting through the richness, while the fresh veggies offer texture and freshness. The buttery feeling of the tart base complements the depth of the whisky, while fresh garnishes provide contrast. Every element is designed to create a complementary bite that respects the character of the whisky while offering a modern, plant-forward presentation.

BALENDRA Singh
Dr Chef Balendra stands as one of India’s most distinguished pastry chefs, globally celebrated for his innovative flair and mastery of international pastry cuisine. Over the last 25+ years, Chef Balendra has honed his craft with some of the world’s most iconic and luxurious hospitality brands. His experience includes roles at Umaid Bhawan Palace Jodhpur, Grand Hyatt New Delhi, Westin Gurgaon, JW Marriott New Delhi, Pullman and Novotel New Delhi, The Taj Mahal Hotel New Delhi, and internationally aboard Carnival Cruise Line. His professional repertoire spans fine dining, casual service, à la carte, buffet and banquet operations, as well as establishing pastry boutiques, alongside expertise in homemade ice creams and artisanal chocolates, widely recognised for his precision and creativity.

A Grand Labelled Saffron Soul
Luxurious Fusion of Saffron, Citrus & Salted Caramel

‘Saffron Soul’ is more than a cocktail, it’s a cultural bridge. Crafted with the richness of Grand Label whisky infused with delicate strands of saffron, this drink pays homage to the golden heritage of Indian royalty. Each drop evokes the soul of ancient rituals, where saffron was a symbol of purity, luxury, and celebration. To balance the bold warmth of the infusion, Mixologist SANJAY Belwal has added citrus notes and a whisper of salted caramel that balances complexity and comfort. Saffron Soul is a journey from east to west, past to present, flavour to feeling.

Glassware: Coupe
Garnish: Luxardo Maraschino Cherry
Pairing: Jackfruit tart with vegan aioli

Method: Shaken and strained

Flavour Profile

• Smell:Elegant saffron aroma intertwined with soft caramel and zesty citrus top notes.
• Taste: Luxuriously smooth whisky based enriched by saffron’s floral warmth, salted caramel’s indulgent sweetness, and a refreshing citrus lift.
• Touch: Silky, velvety mouthfeel with a lingering finish of spice and mellow sweetness.

Why The Name?
A soulful blend of tradition and artistry, Saffron embodies the royal warmth of Indian heritage, while Soul reflects the heart and depth of the cocktail. This creation bridges classic whisky craftsmanship with the vibrancy of modern mixology, celebrating both culture and creativity

SANJAY Belwal

Sanjay, popularly known as Sunny, has worked as Corporate Beverage Manager at Kishore Hospitality in Amritsar, Bar Manager at Juffair Boulevard in Bahrain, Bar Manager at Grain by Elgin in Amritsar, and the Head Mixologist at The Park in New Delhi. In 2023, he was awarded the ‘Bartender of the Year’ by Spiritz and acquired the second position in the Monkey Shoulder Ultimate Bartender Championship held in 2019.