Spicy Symphony with Soorahi

That clarity deepens into Soorahi’s travel-tinted whisky narrative. Chef Dhruv Oberoi’s Bhangjeera Chutney and Punjabi Whisky-Dressed Chicken become a map for Mixologist Kuldeep Chauhan’s tamarind-pineapple ‘Spice Confluence,’ Soorahi’s apricot and smoke guiding tangy, tandoori-inflected layers.

Soorahi-Finest Blended Indian Whisky
By Uppal Brewers and Distillers Pvt Ltd

The name Soorahi is derived from the Hindi words ‘soo’ (good) and ‘rahi’ (traveller), symbolising life’s epic journey, within and beyond. With its symbols — the compass, ship and the North Star, it’s more than whisky, it cater to the aspiration needs of consumers exploring new experiences. Launch last year, the blended Indian whisky is currently available in Delhi and Punjab.

Patiala Peg-Dressed Flambeed Chicken with Bhangjeera Chutney

When a Kumaoni travels to Patiala with a bag full of spices, they end up cooking with more than a Patiala peg-laced nashila kukad. This is reflected in Chef DHRUV Oberoi’s recipe that brings together Kumaon’s earthy bhangjeera chutney and Punjabi style whisky-dressed chicken, served with lakhori mirch aioli and the chwanistyle mooli pickle.

• Preparation Time: 12 hours for marination and 15 minutes for other accompaniments
• Cooking Time: 15 minutes
• Cuisine: Indian
• Servings: 4

Method

Grind the Chutney

• Dry roast bhangjeera until it pops slightly, then set aside.
• On open flame or charcoal grill, char the garlic, tomato, and green chillies until smoky and blistered.
• Peel garlic and mash everything together in a mortar-pestle or coarse grind it in a mixer grinder.
• Add roasted bhangjeera, cumin, salt, mustard oil, and lime juice.
• Mix well. The chutney should be rustic and earthy.

Prepare the Chicken

• In a bowl, mix curd, ginger garlic paste, chilli powder, lemon juice, mustard oil, and 90 ml of whisky.
• Marinate the chicken in it and rest it outside for two hours and further for 12 hours (best overnight) in refrigerator.
• Char roast the chicken until cooked and smoky with burnt ends; baste with butter if desired.
• Flambee the cooked chicken with 45 ml of Soorahi whisky. 
• Rest, slice, and dress it up with bhangjeera chutney.

Prepare the Pickle

• Heat mustard oil until it smokes, temper mustard and fenugreek seeds, asafoetida, garlic and green chillies.
• Add crushed radish and sauté on high heat briefly; keep it crunchy.
• Add turmeric, salt, and finish with vinegar or lime juice.
• Let it sit 1-2 hours for the flavours to deepen.
• Serve chilled.

Prepare Lakhori Mirch Aioli

• Blend soaked lakhori mirch with garlic paste until smooth.
• Whisk egg yolk while slowly drizzling oil to form an emulsion or mix the chilli paste with mayonnaise.
• Add salt and lime juice to taste.
• Serve on the side.

Chef’s Pour Tip
Do not flambee the whisky for marination. Let the robustness soak in properly in the chicken. Instead, flambee extra just before serving once the chicken is cooked.

DHRUV Oberoi
Executive Chef at the Olive Bar & Kitchen Pvt. Ltd., Dhruv landed his first assignment with Sussegado Bar and Kitchen in New Delhi as a management trainee. Keen dedication and an undying fascination for the culinary world opened the doors to various international kitchens from Singapore to Spain, where he gained experience in Japanese and French, Spanish, Italian and Mediterranean cuisines. A major breakthrough in Chef Dhruv’s career was the landmark opportunity to be trained by El Bulli-famed Chef Ferran and Albert Adrià at their restaurants 41 Grados, Spain. He later returned to Olive Bar and Kitchen, where he has been holding fort since.

The Taste of India in Spice Confluence
A Whisky Sour with Tamarind, Pineapple & Tandoori Spice

In the heart of India, where age-old spice routes met over fire and folklore, ‘The Spice Confluence’ was born as a union of bold heritage and modern mixology. This cocktail, according to mixologist KULDEEP Chauhan, is a liquid tapestry woven with Soorahi Finest Blended Indian Whisky known for its notes of dried apricot, toasted grain, soft vanilla, and a gentle smoky finish, a perfect base for layering sweet, sour, and spice. A tamarind and pineapple cordial brings the tang of Indian streetside treats and tropical depth, while a touch of foamer smooths it into a silky sour. The DIY tandoori spice is a final aromatic nod to smoky tandoor ovens and open flame cooking.

• Method: Shaken hard
• Glassware: Coupe with sumac salt-rimmed
• Garnish: Expressed citrus zest rimmed with DIY tandoori spice dust

Why The Name? The name ‘The Spice Confluence’ honours the meeting of ingredients, traditions, and flavours. Tamarind from South India, tandoori spice from North India and pineapple from the coastal tropics meet whisky, India’s evolving spirit of celebration. It’s not just a cocktail but a cultural embrace in every sip.

Perfect Pairing
The cocktail’s sweet heat and tang finds its match in the smoky, creamy heat of the chicken. The light char on the chicken mirrors the tandoori spice rim, while the pickle’s sharp bite is tamed by the pineapple’s natural acidity and the whisky’s mellow finish. Together, they create a layered sensory experience — hot and cool, rich and refreshing, smoky and juicy — a balance of contrasts that echoes the very idea of ‘confluence’.

Flavour Profile

• Smell: Oak, vanilla, and faint peat from Soorahi whiskey.
• Taste: A slow-building umami warmth from clove, black salt, and smoked paprika.
• Texture and Finish: Silky and round from the foamer/aquafaba.
  

KULDEEP Chauhan
Founder and Managing Director of Bar Academy of Doon, Kuldeep is a Mixologist and Flairologist with over 17 years of professional bartending experience. Trained in hotel management and advanced bartending, he has worked with prestigious hospitality brands before establishing his academy in Dehradun. Known for his dynamic teaching style, Kuldeep blends artistry and technique, offering hands-on training in mixology, cocktail innovation, and flair. His workshops across India inspire aspiring bartenders to pursue the craft with creativity and professionalism.