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Punch

Mulled Wine

Throughout India

Pat Chapman's India: Food and Cooking

 

Hindus have no proscription on drinking. The Portuguese brought wine to India and the British brought whisky. The Raj combined them in this warm beverage, which was particularly enjoyed in the wintery hills stations when it was really cold. It was called punch because it contains five ingredients (wine, spices, sugar, orange peel and whisky), and panch is the Hindi word for 'five'.

 

Ingredients

750ml (240 floz) red wine

4 green cardamoms

1 cinnamon stick

sugar, to taste

8 cloves

5 x 2cm (2 x 1/2 inch) piece of orange peel

50ml (2 floz) whisky

 

Method

Heat all the ingredients except for the whisky in a 2 litre (3 1/2 pint) saucepan and bring to a gentle rolling simmer - don't allow to boil or the alcohol will evaporate.

Add the whisky, then pour the punch into a prewarmed glass serving jug, using a strainer to remove the solid matter, and serve hot.

Serves 4.

 

Find this recipe in Pat Chapman's India: Food and Cooking

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