Kilt? Check. Robert Burns poem to recite? Check. Bagpipe? Check. Haggis vindaloo? Check. Kiran's Restaurant's Annual Burns Night Dinner features single malts paired with Indian cuisine, hosted by James McCartney, master of whisky.
Reception
Quail eggs with caviar, fried calamari in tempura batter, salmon rosettes, lima bean and fresh coconut balls
Pairing: Johnnie Walker Double Black with Soda
Soup
Lobster bisque, whisky bread
Pairing: Cragganmore Distiller's Edition 12 plus years
Duck
Tandoor-roasted duck breast with blood-orange and beet demi-glace
Pairing: Talisker Distiller's Edition 10 plus years
Fish
Poached fresh sable fish on bed of methi and mushrooms
Pairing: Glenkinchie 12 years
Sorbet
Raspberry
Deer
Tandoor-roasted antelope chop with Scotch Demi-glace, whole-wheat paratha
Pairing: Oban 14 years
Sweet Treat
Apricot and cranberry bread pudding with butterscotch, fig and brandy crème anglaise
Five-Spice Brownie
Pairing: Cardhu 12 years chilled