Tony Singh x Woven: Whisky Meets Curry
Whisky Meets Curry? Absolutely.
At Woven, we love to explore how whisky lives and breathes in different settings. It's never just about what's in the glass - it’s about who you’re with, what you’re eating, and how it all comes together in your own memorable experiences.
That’s why we teamed up with the brilliant TV chef Tony Singh — a long-time Woven fan and host of The Supper Club, where guests are welcomed into his home for a one-of-a-kind dining experience (often featuring a few Woven serves, naturally). Together with Lara, our brilliant Brand Ambassador, they’ve created a food and drink pairing that brings bold, crowd-pleasing flavours and easy hosting together. Watch our reel here!
Here we have a rich, tropical, and warming combo that'll impress guests at your next dinner party.
On the table: Venison & Pancetta Curry.
In the glass: a Spiced Pineapple Highball with Woven Superblend.
TONY'S VENISON & PANCETTA CURRY
Tony brings his signature fusion and love of Scottish game and big, bold Indian spices. Tender meat, smoky warmth and layers of aromatic flavour.
Ingredients
- Serves: 6-8
For the Meat:
- 500g venison (diced into bite-sized pieces)
- 250g pancetta (cut into small chunks)
For the Marinade:
- 2 tbsp natural yoghurt
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp salt
- 1 tbsp lemon juice
For the Base:
- 2 tbsp vegetable oil
- 1 large onion (finely chopped)
- 8 garlic cloves (grated )
- 4-inch piece of ginger (grated)
-
½ tinned chopped tomatoes
- 200ml water (adjust for desired consistency)
Spices & Herbs:
- 6 black cardamom pods (lightly crushed)
- ½ cinnamon stick (2-3 inches)
- 4 cloves
- 2 tsp cumin seeds
- 2 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp red chilli powder (adjust to taste)
- 1 tsp smoked paprika
- Salt to taste
- 1 tbsp fresh coriander leaves
Method:
Marinate the Meat:
- In a bowl, combine the venison and pork belly with yoghurt, turmeric, red chilli powder, salt, and lemon juice.
- Mix well and marinate for at least 1 hour, or overnight for deeper flavour.
Cook the Base:
- Heat oil in a large pan over medium heat.
- Add the whole Spices and let them sizzle for a minute or until fragrant.
- Stir in the chopped onions and cook until golden brown.
- Add ginger and garlic, cooking for another 2 minutes.
- Add the Tomatoes to the onion and Spices and cook for a few mins then add the water.
- Cover and cook until the oil separates from the mixture .
- Stir in the ground spices and add more water to cover the meat.
Cook the Meat:
- Add the marinated venison and pancetta to the pan. Stir well to coat the meat in the spice mixture.
- Simmer: until cooked and tender. Add more water if needed or take off the lid and let reduce if too much liquid.
- Cover and cook on low heat for 40-50 minutes, stirring occasionally, until the meat is tender.
- Taste and adjust seasoning as needed.
- Serve into big bowls and garnish with fresh coriander.
LARA'S SPICED PINEAPPLE HIGHBALL
A bright and fresh contrast to our spicy curry, built to pair, easily prepare and impress your guests (or to simply enjoy sipping on as you cook).
Ingredients:
- Good quality ice
- 50ml Woven Superblend
- 5ml Three Families Pettah Market Bitters (or any other bitters you have to hand)
- Squeeze of lemon juice
- Pineapple Soda to top
- Garnish with pineapple leaves or a slice of lemon
Method:
- Build all ingredients in a tall glass with ice, stir, garnish and serve. Done!
Whisky and food pairing may seem scary to some, but it doesn't have to be. The key really is simple: follow the flavours you love.
Why This Pairing Works
The curry is rich and savoury, with warming notes of black cardamom, clove, and cinnamon.
Woven Superblend is a smooth, easy-drinking world whisky, with soft fruit, gentle spice, and a creamy texture that complements without overpowering.
The pineapple soda in our highball adds bright, tropical fizz that cuts through the curry’s richness, while bitters compliment its warming spices.
Big flavours, balanced beautifully.