Shaken & Stirred will give variety to those who like their drink

There are single malts and there is Glenfiddich, one of the most awarded whisky. An evening of experimentation, re-invention and innovation with Glenfiddich was hosted at the resplendent Taj Falaknuma last week. The drink that was considered a man's obsession has crossed gender barriers, appealing to all palates has come up with a unique single-malt curation- 'Glenfiddich Experiments'; a result of a collaboration between Glenfiddich and Malabar Secrets, a niche natural spice flora extracts brand. The India Brand Ambassador, Angad Singh Gandhi, designed elixirs that uplift the sublime Glenfiddich 12-year old.

The three exceptional elixirs- Bitter Sweet Symphony, Dufftown Confluence, Sweet Obsession have been formulated by bringing together fine ingredients such as the fragrant Mysore jasmine, spicy Malabar clove, Kerala black pepper, cinnamon from the Western Ghats, bitter orange from Nagpur, the Kashmir peach, spiced coriander from Karnataka and other unique handpicked spices to create the perfect background for aromatic elevation.

The evening hosted by Parvinder Singh Bual, General Manager, Taj Falaknuma Palace had chefs of the palace property, led by Executive Chef Sajesh Nair adding a culinary twist to the experience by re-crafting the traditional heirloom recipes from the royal kitchens of the Nizam and state banquets served in contemporary style and elegance.

Snacks like Bhatti ka Murgh tikka, Gosht Galauti, Akki Ropti topped with avocado, edamame and feta, Gajar Galauti kebab, Panko-crusted fried prawns with wasabi mayo and tartar sauce were being passed around to be enjoyed with the whisky concoctions. The other Hyderabadi specialities like Pathar ka Gosht and Telangana Fried Fish on the dinner menu were equally relished.

Crepe Suzette with Khubani ka meetha on the desserts counter sharing space with homemade ice creams added the dot to an elaborate menu. The pleasant evening air savoured on the balconies of the Nizam's palace, with fine food and a classy liquor made for a great way to launch Angad's whisky mixes, which he hopes will give variety to those who like their drink, shaken and stirred.