Chef Sarah Todd And Stephanie Macleod Discuss The Art Of Whisky Pairing

One morning in Delhi, after an indispensable plate of authentic chole bhature, chef Sarah Todd and DEWAR’S Master Blender Stephanie Macleod set about dismantling conventional notions of food and drink. Brought together by the DEWAR’S Discoveries Tour, the pair represent a meeting of two culinary disciplines anchored in regionality, precision and storytelling.

The pair represent a meeting of two culinary disciplines that are deeply anchored in regionality, precision and the art of storytelling.

For Todd, introducing Scotland’s most awarded master blender to Delhi’s street food breakfast was a matter of host duty. For Macleod, the sensory immersion was immediate. "When a cuisine is so unique, and there are so many dishes to try, it is like learning a new language," Macleod notes. "If you try to take it all in at once, it is almost impossible to absorb."

Todd has spent the better part of a decade exploring the subcontinent, yet she insists the wider world has barely scratched the surface of Indian gastronomy.

"Almost all regions in India remain underrepresented," Todd explains. "There is a pocket of North Indian cuisine and a small pocket of South Indian food that have been represented globally, but they often get bucketed into one idea. Whether it is the Northeast with dishes like pork cooked with axone, or the Marwari culinary heritage of Rajasthan, true regional food remains underexposed," she added.

This regional richness directly informs the bespoke menus Todd has curated for the tour, linking storytelling and ingredient scarcity to the whisky-making process.

Does Whisky And Indian Food Pair Well?

The pairing of Scotch whisky with Indian food often meets scepticism, with critics assuming both are too bold to harmonise. Todd dismisses this idea: "People assume whisky will overpower the food, but authentic Indian cuisine is incredibly delicate. There are intricate flavour profiles in well-cooked dishes, and the same goes for blended Scotch. It is simply about finding that sweet spot where two balanced profiles meet."

For Macleod, viewing whisky through the lens of a chef revealed new dimensions of flavour science.

"Sarah talks about pairing with such simplicity, but it is really about blending a liquid with a solid," Macleod explains. "You look at the fat content, textures, and how the pH of the food influences the palate before you sip. In the lab, we run whisky through a gas chromatograph and see hundreds of volatile compounds. When you pair that aromatic complexity with beautifully balanced food, you get an explosion of flavour on the palate."

What struck Macleod most during her travels was the steadfast nature of India’s food culture in an era of globalised tastes.

"It is refreshing that India has not given in to the bland, fast-food culture sweeping the world," says Macleod. "People here stick to their roots, intuitive cooking, and family recipes. Coming from Glasgow, I was used to seeing North and South Indian menus, but the hyper-local variations here are fascinating. It mirrors Scotch whisky closely: each distillery has its own distinct terroir and character."

Balancing heritage with modern dining is a shared priority. "We have a saying at DEWAR’S: tradition is not the worship of ashes, but the preservation of fire," Macleod says. "We do not hold onto a method purely because it has always been done that way. Each generation must have its own take."

That philosophy translates directly into their tour programming. In Udaipur, the menu reflects the regal, celebratory traditions of royal Rajasthan. In Kolkata, the culinary direction shifts towards historical trade routes and global influences, echoing whiskies aged in diverse international woods.

Ultimately, both creators view their collaboration as an exercise in creative humility.

"The more you travel and taste, the more humble you feel, because you realise you do not know everything," Macleod reflects. "In whisky making, every day is a school day. You constantly discover that two flavours work together in ways you never anticipated."

Todd agrees, comparing the union of regional Indian food and Scotch to an evolving canvas: "It is like an artwork. Every time you return to it, you notice another layer, another nuance, and you realise the discovery is never truly finished."