Tropical Twist & Lamb Chops Celebrate Arthaus

This special issue opens with Arthaus Whisky, where Chef Michael Swamy’s Lamb Chops, braided with his multicultural memories, are matched by Mixologist Shatbhi Basu’s Mango-and-Passion Fruit Whisky Fizz. The fizzy lift and smoky paprika rim translate Bauhaus restraint into joyous flavour geometry.

Arthaus Collective Blended Malt
By ABD Maestro Pvt Ltd

Arthaus is a premium blended malt Scotch whisky, inspired by the Bauhaus movement’s geometric minimalism and aims to blend artistic techniques with sophisticated expertise. The whisky is made from a careful blend of single malts sourced from the Highlands and Speyside regions of Scotland. Targeted towards consumers who appreciate luxury and artistry in their whisky, it is currently available in Mumbai and Pune.

Lamb Chops 

Growing up in a uniquely multicultural pocket of Mumbai, Chef MICHAEL Swamy was no stranger to the seamless blending of traditions and tastes. His Tamil grandparents, who, owing to their Goan Hindu neighbours, spoke fluent Konkani, were the heart of his culinary weekends. “Almost every Saturday, I and my sister were treated to deliciously-stinging, fried and curried South Indian style chicken,” he fondly remembers. The ritual began with his mother shopping for live chickens at Chira Bazaar, while the children scrambled for the small yellow eggs.

The house, located in Cavel, Girgaon, was surrounded by East Indian and Goan friends, adding further variety to the meals on the family table. “So diverse were the meals one had growing up that very often things just melded together,” he recalls. In this melting pot of flavours, cultures met and gourmands took over, creating an unspoken celebration of culinary diversity.

It is this rich heritage of cross-cultural food memories that Chef Swamy channels into his modern creations. His dish ‘Lamb Chops’ stands as a tribute to those formative years, a contemporary interpretation of a cuisine that has evolved over centuries, yet remains deeply rooted in memory.

• Preparation Time: 15 minutes
• Cuisine: Fusion
• Servings: 4

Method

• Wash lamb chops and drain thoroughly.
• Flatten lightly with a steak hammer or mallet.
• Combine marinade ingredients in a bowl, rub onto chops and marinate for one hour.
• Dip the chops in egg then lightly roll in breadcrumbs.
• In a large frying pan, heat oil and shallow-fry chops on both sides over moderate heat, two minutes on each side.
• Place the chops into a pre-heated oven at 180 degrees Celsius.
• Bake it for 10 to 15 minutes or till done.
• Serve hot, garnish with coriander and salad.

Suggested Pairing
Lamb Chops have a bold flavour with mild spice notes that goes well with Arthaus Collective Blended Malt Whisky

MICHAEL Swamy

Chef Michael is a food stylist, writer and travel photographer based in Mumbai. A graduate of the prestigious Le Cordon Bleu, London, he, with his team, has conceptualised and handled major food shows on several GEC and international niche channels. As chef patron and creator of several restaurant brands in India and the U.S., he has set a benchmark for global cuisines.His work as chef consultant with brands like Pugdundee Safaris and with boutique resorts like Te Aroha has created a niche market. He has also authored 10 cookbooks and has ghost-written books for famous personalities

A Tropical Spicy Arthaus 
Malt Fizz with Smoky Paprika & Exotic Fruit Sparkle

Crafted by celebrated mixologist SHATBHI Basu, this cocktail is a vibrant fusion of tropical fruit, zesty citrus with a touch of paprika spice. The rich depth of Arthaus Blended Malt meets the lush sweetness of mango and passion fruit, lifted by refreshing soda and framed with a smoky paprika-salt rim. The experience bridges the warmth of Indian flavours with the playful sparkle of a whisky fizz.

• Glassware: Tall
• Garnish: Salt and paprika rim, fresh thyme
• Pairing: Bandra-styled crumbed lamb chops

Method

• Rim glass with salt and smoked paprika.
• Fill shaker with ice.
• Add all the ingredients except soda and shake.
• Strain over fresh ice in the rimmed glass.
• Top with soda and stir
  
  

SHATBHI Basu
India’s first woman bartender, Shatbhi is an alumna of IHM Mumbai. She is a bar and beverage consultant to international brands and bars. She has also created STIR Academy of Bartending for giving young students skills, direction, purpose and a career, allowing them to support their family and growth opportunities. Shatbhi designs working bars, fabricates signature equipment, curates signature menus and executes bar launches with training for the entire team. She draws flavour inspirations from within the vast options in India and from around the world, focussing on the objective of creating libations that sing.