Pair this: malts & spices at Ashiana

Vineet Bhatia’s Sheraton Dubai Creek restaurant is offering an incredible pairing menu for a limited time only.

October 7, 2015

There's something about a pairing menu that gets us salivating here at EDGAR far more than your standard à-la-carte does.

And when that menu is compiled of fine-dining Indian cuisine, concocted by a Michelin-starred chef, and paired with a selection of Scottish whiskies, well you can consider us weak at the knees.

That’s what is on offer at Ashiana by Vineet, the fantastic Indian restaurant at the Sheraton Dubai Creek.

Fronted by the Michelin-starred Vineet Bhatia, the special Malts and Spices menu offers diners an unusual but hugely enticing menu.

The first course of fiery fish Hirvi and sun dried tomato upma is paired with a quarter cask of Laphroaig – the world’s most richly flavoured single malt. 

Then comes a Punjabi chicken masala and potato tikka, paired with Bowmore’s 18-year old scotch.

Next on the plate is ginger tandoori lamb chop, cracked wheat, spinach, pine nuts and sauce rogan josh. In the glass is a Highland Park, aged 18 years – considered by many as the industry’s favourite whiskey.

Finally, if your stomach has space and you haven’t wobbled off your seat, dessert is a whiskey truffle paired with a glass of Three Wood – a unique tasting single malt from Auchentoshan.

We don’t know about you, but that menu is enough to have us booking a reservation pronto.

Details: Menu runs until 18th October, priced at AED 350. Visit