Darina Allen showcases Irish food and spirits in India

Darina Allen partners with Bord Bia and Taj Hotels to showcase Irish food and spirits at dinners across three Indian cities

One of Ireland’s best-known culinary figures, Darina Allen, travelled to India at the end of October with Bord Bia for a major new collaboration with one of India’s leading hotel groups.

Darina Allen was showcasing quality Irish food and drink to Indian consumers with the Taj Hotel group, one of India’s most recognisable and influential business groups.

The event was part of Bord Bia’s global Spirit of Ireland spirits programme which saw Darina Allen work directly with Taj culinary teams to create and deliver an Irish-inspired menu with spirits pairings across three of India’s major cities: Mumbai, New Delhi and Bengaluru.

The collaboration began in Mumbai, where Darina Allen and chef Gary Masterson worked alongside Taj chefs on every aspect of the menu, from ingredients and preparation to tasting, presentation and service.

The menu explored Irish ingredients, dishes and food traditions, with Darina Allen bringing her long-standing focus on seasonality, provenance, and traditional cooking skills.

Irish spirit pairings

Each dinner featured six Irish spirit pairings of Irish whiskey, cream liqueur and gin, connecting the dishes with a wider story of Irish ingredients, craftsmanship and hospitality.

This was followed by a week-long promotion of participating Irish spirits at each hotel, giving Indian consumers further opportunities to discover Ireland’s drinks offering.

Speaking from Mumbai, Darina Allen said: “Ireland produces the most wonderful food, and so much is due to the quality of the ingredients themselves, where they originate and how they are produced.

“I’m really looking forward to showcasing the best of Irish food and spirits, and working with the Taj chefs here in India.

“It’s exciting to share some of that story with guests in India, while also learning from the incredible food culture and culinary traditions here.”

The programme included showcase dinners, at the Taj Mahal Palace in Mumbai, Wednesday, 28 October, followed by New Delhi on Friday, 30 October, and Bengaluru on Sunday, 1 November.

At each dinner, Darina Allen introduced guests to the dishes and the stories behind them, speaking about Irish ingredients, provenance and food culture.

Bord Bia opportunity

For Bord Bia, the partnership provides an opportunity to showcase Irish food and drink within one of India’s most important premium hospitality networks.

The Spirit of Ireland programme is designed to introduce consumers to Irish spirits while building relationships with Taj’s culinary, food and beverage and customer networks.

Marian O’Higgins, India and Middle East market specialist at Bord Bia, said: “Irish food and drink has a compelling story to tell in India, particularly when people have an opportunity to experience the quality of the product for themselves.

“Working with Darina Allen and the Taj culinary teams allows us to bring that story to life through food, ingredients, hospitality and Irish spirits.

“India has emerged as one of the fastest-growing markets for Irish whiskey, achieving an annual growth rate of around 60%.

“We want these events to be an engaging introduction to Ireland for Indian consumers, while also laying the groundwork for longer-term opportunities for Irish producers, with the potential to build consumer demand and support opportunities for additional Irish whiskey and spirits listings across the hotel group.”

The three Spirit of Ireland evenings were public-facing, ticketed events, with Indian consumers making up the majority of guests.

Each evening combined an Irish-inspired menu, Irish spirit pairings and culinary storytelling, alongside a smaller number of invited hospitality, trade, media and diplomatic guests.

Darina Allen Menu

Ballymaloe Breads – Brown yeast bread and white soda bread

Starter

Tomato, Leek and Squash Broth
Parsley pesto, seaweed and dillisk scones

Paired with Drumshanbo Gunpowder Irish Gin or Jameson Stout Edition

Second Course

Hot-Smoked Fish
Labneh, cucumber pickle and scallion oil

Paired with West Cork Maritime Single Malt Virgin Oak or Jameson Irish Whiskey

Vegetarian alternative

Labneh with smoked beetroot, cucumber pickle and scallion oil

Paired with Writers’ Tears Copper Pot Irish Whiskey

Main Course

Ballymaloe Irish Stew
Colcannon, melted greens, organic leaves and edible flowers

Paired with Teeling Single Malt

Vegetarian alternative
Spiced Vegetable Kerry Pie

Paired with Teeling Small Batch Classic or Jameson Irish Whiskey

Dessert

A Selection of Bite-Sized Ballymaloe Desserts

Apple tartlet
Almond tart with raspberries and mint or lemon balm
Aquafaba meringues with fresh berries and softly whipped cream
Lemon posset with crystallised lemon peel
Chocolate mousse with Irish whiskey butterscotch sauce

Paired with West Cork Triple Distilled Bourbon Cask or Jameson Black Barrel

Petit Four

Chocolate Mint Leaves and Shamrock Shortbread
Served with tea and coffee

Paired with Baileys Original Irish Cream