5 Indian Snacks And Monsoon Cocktail Pairings You Will Thank Us For
Monsoon season is here, and while that usually means dodging puddles and battling soggy shoes, it’s also the perfect excuse to cosy up with some comfort food and killer drinks. Because there’s something truly delightful about munching on your favourite snack and sipping on a delicious drink while the rain patters on your windowsill.
So in Rihanna’s words, stand under our umbrella as we give you some of the elite monsoon snack and cocktail pairings.
Vada Pav & Spiced Whisky Sour
Vada pav—India’s answer to the burger. A fried, spicy, potato fritter-like patty that’s sandwiched between soft buns, slathered with the choicest of chutneys (imli, tomato and mint, to name a few). It's street food at its flavoursome best.
Pair this with a Spiced Whiskey Sour. Mix 50 ml of whisky, 20 ml of fresh lemon juice, 15 ml of simple syrup and a dash of bitters. Shake well with ice and strain into a glass. The smoky, spiced notes of the whiskey sour perfectly cut through the rich, spicy flavours of the vada pav, creating a symphony of taste that’ll make you go Whatta Wow!
Pani Puri & Vodka Martini Cocktail
Pani puri, anyone? Wait, we already know the answer to that, because it’s always yes!
These fluffy bite-sized wonders are a monsoon favourite (hell, they’re actually an all-season favourite if you ask us), with their crispy shells filled with spicy, tangy water that is packed with all the flavour in the world (green, red or both, pick your poison).
Pairing the puris with a Vodka Martini Cocktail adds a touch of elegance to this street food classic. Combine 50 ml of vodka and 15 ml of dry vermouth in a shaker with ice. Stir well and strain into a chilled martini glass.
Garnish with an olive or a twist of lemon. A match so simple, yet so perfect.
Dhokla & Mint Mojito
For something a little lighter, try the Gujarati-origin dhokla. These steamed, fluffy, and slightly tangy cakes are made from fermented rice and chickpea batter and are a household favourite across India.
Pair these with a classic Mint Mojito and see the magic happen. Muddle a handful of fresh mint leaves with 20 ml of lime juice and 15 ml of simple syrup in a glass. Add ice, 50 ml of rum and top with soda water.
The fresh, minty mojito is the perfect companion to the light, tangy dhokla. A taste of this pairing and everything is bound to be majama!
Kachori & Gin Fizz
Moving on to kachoris—flaky, deep-fried pockets of goodness filled with spiced lentils or peas. They’re rich, savoury and downright addictive (we’ve fallen down that rabbit hole many times).
To cut through all that richness, pair your kachoris with a refreshing Gin Fizz. Mix 50 ml of gin, 25 ml of fresh lemon juice and 20 ml of simple syrup in a shaker.
Shake well, strain into a glass filled with ice, and top with soda water. The bright citrus notes from the Gin Fizz are a refreshing counter to the savoury kachoris. It’s like a mini-vacation for your taste buds.
Pakoras & Whisky Highball
Last but not the least, pakoras, because nothing says monsoon like these hot, crispy bites of extreme joy. Made with gram flour and stuffed with a mix of veggies or paneer, pakoras are the ultimate rainy day snack.
Now, pair them with a Whisky Highball and you’re in business. Mix 50 ml of whisky with lots of ice and top it off with soda water. The fizzy, smoky goodness of the highball cuts right through the rich, spicy pakoras, making you feel like a culinary genius (go on, give it a go).
