Scottish chef Tony Singh, renowned for his unique fusion of Indian and Scottish cuisine, recently prepared an elaborate nine-course dinner for a group of 27 friends and family at a 200-year-old hunting lodge on the shores of Loch Tay in the Scottish Highlands. The event took place on a sunny midsummer Sunday at Stucktaymore, a private rental property featuring 13 bedrooms and expansive views, providing a picturesque backdrop for the gathering.

Known for blending traditional Scottish dishes with Indian flavors, Singh, widely recognized as Scotland’s most famous Sikh chef, curated a menu that included his signature haggis pakora— a deep-fried fritter combining Scotland’s national dish of sheep’s heart, liver, and lungs with Indian spices— along with other refined dishes such as scallops, quail roasted with honey and harissa, and a Punjabi salmon recipe adapted to accommodate diners’ varying tastes. The dinner was paired with carefully selected wines from lesser-known regions including Georgia and Lebanon, with 216 wine glasses required to accommodate the diverse selections and courses.

Preparations for the event involved extensive coordination due to the complex menu and the needs of the group, which included pescatarians, individuals with dietary restrictions regarding beef and lamb, and others with specific preferences. Singh arrived with his sous-chef Scott Brodowski and two children, Arrti and Balraj, who assisted in serving and managing the table settings. Additional cooking equipment was rented to supplement the lodge’s kitchen, as the existing stove and appliances were insufficient for the scale and technical requirements of the meal.

Guests, who had traveled from locations such as Oregon, Los Angeles, New York, Lisbon, and Virginia, dressed formally for the occasion. The evening began with canapés including haggis pakora and chorizo and onion pani puri, paired with Champagne on the terrace, before moving inside to the main dining room, where floor-to-ceiling windows framed views of the loch.

Over the course of the three-hour dinner, guests sampled nine courses paired with complementary wines, including a chilled Pinot Noir accompanying the quail and a bold Georgian wine served with a dal and rabbit dish. The meal concluded with desserts and cheese plates, though the final courses of tea cakes and port were reserved for later due to the group’s satiation.

Singh’s blend of cultural culinary traditions and attention to detail earned high praise from attendees, who described the experience as among the finest meals they had ever enjoyed. The event underscored Singh’s reputation for elevating Scottish cuisine through the addition of South Asian flavors while navigating the challenges of feeding a large, diverse group in a remote setting.