Food & Dining: Pairing Indian Food with Cocktails
When it comes to enhancing a dining experience with spirits, Indians have traditionally taken the easy route of simply combining an existing Indian beverage with an alcoholic drink. Thankfully, over time, bartenders have come up with innovative cocktails that not only accentuate the flavors of Indian food but make the dining experience more pleasurable.
[Top Left] Goa with the Floa, NaanStop. (Photo: Brandon Amato)
When one is in the mood for alcoholic drinks with Indian meals, the question comes up time and again: what pairs well with the bold flavors of Indian cuisine? Is there something that accentuates the spicy flavors rather than ending up a mishmash that ruins both experiences—drinking and eating?
Beer and wine—the staples that go well with most other cuisines—often end up clashing with rather than enhancing Indian flavors. A glass of fruity chardonnay or a bold leathery Merlot may not be suitable on the palate alongside spicy chicken tikka masala.
You may already be familiar with some popular Indian cocktails such as mango margarita and lychee martini. It feels that they were invented back in the '80s as a desperate cry to serve an alcoholic drink that was not straight up whiskey or scotch and pleased broader audiences. Then came the trend of spiked drinks— mango lassi with Baileys, nimbu pani with gin, etc. These did not require much thought and simply blended an existing Indian beverage with a spirit.
Thankfully, over time, bartenders have come up with innovative cocktails that not only accentuate the flavors of Indian food but make the dining experience more pleasurable.
[Right] Monsoon cocktail.
(Photos: Brandon Amato)
“When we build cocktails at NaanStop, we pick some ingredients that are in the dish to help accentuate, and not drown out, the flavors of the meal. For example, tandoori chicken and kabob are served with fresh lemon wedges to squeeze on top. Why not bring that into your cocktail?” says Neal Idnani, founder and CEO of NaanStop restaurants in Atlanta.
NaanStop’s fast-casual Atlantic Station location offers fun and imaginative Goa with the Floa, made with guava, lychee and vodka, and Monsoon—a twist on the Dark and Stormy. It is prepared with ginger-mint simple syrup, seltzer, and black rum. “Ginger is a common foundation of many dishes, and the sweetness helps to beat the heat while mint refreshes the palate for the next bite,” adds Idnani.
Nathan Standridge, curator of Chai Pani’s beer, wine, and spirits program, advises not to overpower the tastebuds with citrus or sweetness, and keep the cocktail balanced and liquor-forward. He believes in utilizing classic blending methods while also paying tribute to Indian ingredients. “Our Smoky Appalachia is the go-to cocktail with crispy masala fish and tikka rolls,” he claims. The unique drink consists of an unusual combination of Del Maguey Vida mezcal, house-made Kashmiri chili liqueur, and spiced pear syrup.
[Left] Lucknow Lemonade, NaanStop.
(Photo: Brandon Amato)
Standridge is also proud of Kaapi Martini, a balanced aperitif made with Smoke Lab’s Anissed vodka harvested from basmati rice, house-made chai syrup, and DRYFT Indian filter coffee. It is excellent with the chatpati flavors of Sev Potato Dahi Puri (SPDP), as well as comforting gajar halwa.
You can also find similar concepts at bars across other Indian restaurants in Atlanta. Tabla’s Midtown and Buckhead locations have a full bar and a dedicated bartender who will simply ask for your alcohol preferences and whip up a cocktail to appetize your tastebuds. My personal favorite is a lychee martini with fresh juice, Grey Goose vodka and a hint of tartness. The Kala Khatta at Kailash Parbat’s Decatur location, made with tequila and sour and sweet drink mix, is also quite distinct.
[Right] The Cricket, Chai Pani.
Pairing wine, beer, and cocktails with Indian food is a unique task, but it also lends to an opportunity to make truly unique and memorable beverages. Just like cooking, follow a few key principles when blending your cocktails and you may be writing your own drink book someday. And yes, mocktail is an equally creative art! Just enjoy the intricate balance of the different ingredients while leaving alcohol out of the mix.
Fresh squeezed juices are a good starting point for any cocktail. To cut through the heat and richness, incorporate tropical flavors such as mango, guava, coconut, and lychee. Spicy dishes typically pair well with sweet and cut down the heat. Sipping on a mango mule with spicy ginger beer or a mango mojito with Georgia peach puree are ideal on a summer evening, and they can be incorporated into a backyard grill too.
[Left] Kaapi Martini, Chai Pani.
If you have had European mulled wines, you are familiar with the warming spices like cloves and cinnamon used to enhance the flavor of red wine when soaked overnight. Indians do the same with thandai where fennel, cardamom, rose, and saffron are used to flavor the milk- based beverage. Bringing savory elements into your cocktails really make the flavors shine. Even a simple lemonade with cumin, mint, and black salt will bring the earthy flavors to the forefront. For an after-dinner cocktail, spike your masala chai with a generous splash of rum or brandy to create an Indian aromatic toddy.
If you decide to create your own recipes at home, remember that there are no strict rules. Simply try out whatever combinations you are inspired by and know that the possibilities are endless. But do keep in mind that a mixed drink has a minimum of two ingredients, and adding a third makes it a cocktail!
Sucheta Rawal is an award-winning food and travel writer who has traveled to over 100 countries across seven continents, experiencing the world through her palate. She has been named one of the most influential cultural bloggers in the world for her blog Go Eat Give. Find her on social @SuchetaRawal.
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