Umami-Laced Tequila Ode with Mutton Affair

From coastal tang we move into the oaky, caramel warmth of 1800 Tequila Añejo. Chef Ashish Bhasin’s Bhuna Ghee Roast Mutton — slow, aromatic, and richly spiced — finds its echo in 14 months of French-oak ageing, while Mixologist Santanu Chanda’s ‘Stock It Up’ repurposes kitchen frugality into barroom poetry with Szechuan pepper, clove, sea-salt whispers and radish brine.

1800 Tequila Añejo
Imported by Monika Alcobev Ltd

A premium tequila crafted using 100 percent Blue Weber agave, this dark amber spirit is aged for over one year in new American and French oak barrels, resulting in a rich aroma of toasted oak, vanilla, complemented by nutty toffee and a spicy, peppery finish—smooth, luxurious, and ideal for sipping neat or elevating sophisticated cocktails.

Bhuna Ghee Roast Mutton

Chef ASHISH Bhasin’s Bhuna Ghee Roast Mutton, slow-cooked to melt-in-the-mouth and coated in a fiery, aromatic masala, finds its perfect partner in 1800 Tequila Añejo. Aged for over 14 months in French oak, the Añejo unfolds layers of toasted oak, vanilla, caramel, and smoky dried fruit. Sip it neat alongside the ghee-laced richness of the tacos, and what you get is culinary harmony. This pairing is a celebration of aged complexity and Indian intensity.

• Preparation Time: 20 minutes
• Cooking Time: 2–3 hours (low and slow)
• Servings: 2 (Makes 8 mini tacos)

Method

Prepare the Masala.

• Dry roast red chillies, coriander, cumin, fennel, and pepper, then leave it to cool it down.
• Grind with garlic and ginger into a coarse paste.
• Sauté in ghee until oil separates.
• Add jaggery powder and cook until it turns dark red and fragrant.

Slow-Cook the Mutton

• Marinate the mutton with turmeric, salt, and yogurt.
• Heat ghee, sauté ginger-garlic paste until fragrant.
• Add marinated mutton and roast well.
• Add a little water, cover and cook on low heat for 2–3 hours or pressure cook for four whistles, and simmer for an additional 15 minutes.
• Roast until caramelised and nearly dry.
• Mix the cooked mutton with the ghee roast masala.
• Cook together for 8–10 minutes on low heat until it becomes sticky and glossy.

Assemble the Tacos

• Heat the paranthas with a touch of ghee.
• Fill them with ghee roast mutton.
• Top with salsa, sour cream, mint, and a squeeze of lime.
  
  

Why This Pairing Works
Ghee lends a silky richness that complements the smooth texture of aged tequila, while roasted spices harmonise with its vanilla and oak undertones. The slowcooked meat mirrors the spirit’s mature, smoky depth, and its gentle sweetness balances the heat of the chillies. Subtle hints of dark chocolate and dried fig in the spirit extend the finish, turning every bite into a layered, luxurious experience.

ASHISH Bhasin
Celebrity Chef Ashish Bhasin is one ofIndia’s top culinary consultants with over 28 years of experience in food and beverage consulting, brand building, and business development. Recognised among the top 5 chefs in the country and winner of multiple awards, Chef Ashish pioneered India’s Home Chef movement and leads CB Hospitality as its Founder and Director. Passionate about preserving India’s culinary heritage, he co-leads initiatives to revive lost food traditions.

Stock It Up with 1800 Añejo

In many Indian kitchens, a quiet pot of stock simmers, built from mango skins, tomato ends, and radish peels that carry the essence of home, flavour, and frugality. Ace Mixologist SANTANU Chanda’s ‘Stock It Up’ celebrates this soulful, slow-crafted tradition, reimagining it as a cocktail with umami depth, earthy notes, and subtle spice. At its core is 1800 Tequila Añejo, its aged richness enhanced by precise accents: a Szechuan pepper– clove tincture that delivers a playful mouth-tingle, Persian blue salt solution for a whisper of the sea, and radish brine lending tangy, pickle-like acidity reminiscent of jars lining kitchen shelves.

• Method: Stir down and serve.
• Glassware: Nick & Nora.
• Garnish: House-pickled radish.
• Pairing: Grilled lamb chops, sea foods, or tofu dishes

Flavour Profile

• Smell: Clove and Szechuan whisper through the 
• Nose — spicy, woody and slight citrusy. 
• Taste: A delicate interplay of sweet, salty, sour and earthy, dancing on the palate with a warm tequila backbone. 
• Touch: The signature Szechuan numbing fizz on the lips and tongue — electric and unexpected.
  
  

SANTANU Chanda

Creative force behind HOME Delhi, Santanu is one of India’s most decorated and globally acclaimed mixologists, renowned for transforming cocktails intoimmersive experiences. Froma small village in Assam to the world’s top bars, Santanu has built an extraordinary legacy rooted in humility, innovation, and excellence. A winner of World Class Bartender of the Year India 2024, Bartender of the Year (30 Best Bars India 2022), and ProChef Bartender of the Year UAE (2019), he has consistently pushed boundaries. He won Glenfiddich’s World’s Most Experimental Bartender UAE (2018) and Stoli Elit Art of Martini UAE (2017), representing the country globally in Glasgow and Ibiza. He has also recently been crowned the winner of Macallan creative collective 2025 and will be representing India in Scotland.