Pune, India: The Happy High curated yet another gourmet evening; this time in Pune, a culinary extravaganza with Single malts high up in the air at Paasha, J W Marriott on Friday 28th April. The award winning Malts from the House of Paul John, Goa with food from the kitchens of Paasha curated by Chef Sidney Dcunha was put together in a symphony by The Happy High’s Ajit Balgi.
The luxurious settings of the Paasha overlooking the Pune skyline made way for a splendid evening with whiffs of malts, peat and casks in the air mingling with the nuances emanating from the kitchens. A cocktail with Paul John Brilliance, fresh orange juice and honey crafted by mixologist Rohan Rege marked the beginning of the soiree which soon followed by a sit-down meal of 5 courses paired with 3 malts. The Paul John Bold a peated variant was paired with the Malai Phool and Jhinga both from the Tandoor, the unpeated Brilliance found a perfect match in the spiced Nalli Nehari and the delicate Paneer Pasanda. Finally a myriad flavours emerged from the Edited a slightly peated variant complemented with a nutty Pistachio cake, rabri ice-cream and a Malt flambéed jamuns.
‘I had Paul John for the first time in Goa last year at the facility and I was thoroughly impressed with the liquid. No wonder these 46% v/v non-chill filtered Single malts are putting India on the map in world’s best bars. I am glad I got a chance to represent India today, Indian food and malt’ said Balgi.
Paul John a whisky made in Goa has been making India proud by winning accolades in leading world forums and is available in over 20 countries. It launched in Mumbai in late 2016 and is slowly wooing the Mumbai with their three offerings Brilliance, Edited and Bold all them rated over 94 in the Whisky Bible. The three are available in Goa, Maharashtra, Karnataka and Chandigarh. Priced at Brilliance: Rs 3950, Edited: Rs 4250 and Bold Rs 4500
Paasha located on the 24th floor of the J W Marriott known more for its open air rooftop cocktail and nightcap culture also serves authentic North-West frontier cuisine. The restaurant is seamlessly divided into different sections, the restaurant, the lounge and the open air each with a different vibe and music.