Grilled Bok Choy with Whisky-Glazed Mushrooms

It is not every day that you can choose to soothe your gastronomic habits with a sinfully healthy recipe. But on days that you can, look no further than a plate of grilled bok choy and braised mushrooms. Ask any chef who their favourite member of the cabbage family is, and chances are they will tell you it’s this stocky variant of a Chinese cabbage. And not without reason. In contrast to other leafy vegetables, cooking them does not leave them completely wilted but brings a meaty texture to the stems with a mild taste similar to cabbage. Although usually stir fried, this particular style of bok choy preparation calls for a deep smoky flavour achieved through grilling them.

Shiitake mushrooms have rightly earned their place in the connoisseur’s palate as an indulgence. Cooking shiitake mushrooms with bok choy is an especially good match. Their earthy, smoky flavour perfectly complements the mild meaty texture of the grilled bok choy. Add whisky to that equation, and you have a masterpiece on your hands. The booze helps render a maturity to the mushrooms that tends to grow with every bite.


  • 100 Pipers Whisky
  • 2 and ½ ounces of Shiitake Mushrooms
  • 3 Tablespoons of Canola oil
  • 1 inch of piece of fresh ginger peeled (½ inch crushed and ½ inch julienne)
  • 1 chopped scallion
  • 2 and ½ cups of chicken broth
  • ½ a cup of oyster sauce
  • 1 pound of quartered bok choy
  • Salt

The Process

Then you’ll have to…

Soak your shiitake mushrooms overnight and remove stems. Heat 2 tablespoons of the canola oil over medium heat in a large saucepan and add the crushed ginger, sugar, and scallion till the sugar starts to caramelize. To this add the mushrooms and 2 cups chicken broth and bring to a boil. Simmer over a low heat. Once the mushrooms are tender and much of the broth has evaporated, stir in salt and about a teaspoon of the oyster sauce.

In a smaller saucepan, heat the remainder of your canola oil and add the julienne ginger. Once they are a nice golden brown add the whisky and cook for about half a minute. To this had the remaining half cup of chicken broth and the last of your oyster sauce. Simmer till it thickens.

Now for the bok choy. Blanch them in a large pot of boiling water then cool under tap water and pat dry. Once done, brush them with some canola oil and grill them on high heat till lightly charred. Transfer these smoky treats on to a plate and top with the mushroom. Gently and generously pour the whisky oyster sauce over it. Pour yourself a glass of liquid sunshine and… bon appétit.

Of Gorgeous Grills: Chicken in Whisky-Ginger Sauce

Which foodie doesn’t take delight at the sight of beautiful, long, dark grill marks on a piece of meat or veggie served on their plate? Grilling has been an integral method of cooking for some 500,000 years now. But up until the 1940s, the practice was to grill food at outdoor picnics and gatherings. Soon, grilling would invade private kitchens to become a rage towards the end of the 1950s. Then, a certain metalworker by the name of George Stephen from Chicago went on and invented the Weber Grill, the first of its kind. Since then, the grill has undergone many makeovers. So without further ado, let’s get on to grilling some good ol’ chicken breasts with a touch of whisky! And for that

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A Spread of Good Hope: Dark Muscovado & Whisky Marmalade

With invigorating ripeness and tangy shards of peels and piquancy, Marmalade often tends to be amorously pushy on those tender morning taste buds. However, once you start loving it, it will be there with you, all your life. Splotches of amber Marmalade doesn’t take much time to spice up your brunch. Pair it up with a slice of generously buttered toast and poached eggs or simply drizzle it over a sugary cake and you are good to go. This humble spread comprises staple ingredients that can be tweaked to suit your taste. We’ll give it a sneaky dose of whiskey to scale up its good old charm. Let’s see how:-

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Summer is finally here. While for most part it is fine, few days inevitably leave us beaten. On those days especially, we feel like downing cocktails that can help beat the heat. Now, bartenders and mixologists have been working for a while to revive old classics with their creative spin. Summer gives them the chance to recreate the cocktails that are not just season friendly but meant to win hearts. With the help of these, they can also do away with age old beliefs that certain liquor like whisky shouldn’t be consumed in summer. The legendary Churchill is a classic example of this. This cocktail singularly proves to the world that whisky is just what you need in summer. If you are wondering about the Churchill connection, here’s a little background for you: Sir Winston Churchill was known for his love of whisky. During one of his numerous visits to the American Bar at the Savoy hotel in London, the bartender decided to create a cocktail exclusively for him. By drinking the Churchill today, we remember him not as the British Prime Minister but as a man, just like us, who was very fond of his liquor. To pay homage to the man, stir up a little Churchill. With just under 5 ingredients, you can have your own citrus flavoured whisky cocktail which is beautiful to look at and is immensely balanced in flavours.

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