Chicken Momo Recipe: 3 Cocktail And Mocktail Pairings For Street-Style Combo
Tibetan momos have now become a staple street food in various Indian regions due to their appealing taste profiles and fiery accompaniments. Its thin wrappers and seasoned filling make them adaptable to different palates – providing an assortment of textural varieties that are enjoyable when eaten with drinks for company.
3 Cocktail And Mocktail Pairings To Go With Chicken Momo Recipe
Fruit Punch Mocktail
Typically prepared using a combination of citrus and tropical juices stirred with soda or tonic water, a fruit punch is known for its layered structure which contributes a fruity contrast to a plate of piping hot steamed momos. The addition of herbs and aromatics to the filling become the fresh parallel to the zero-proof beverage, while also providing a difference in temperature - think hot momos and a cold drink.
Cuba Libre Cocktail
Essentially a blend of rum and cola - the Cuba libre is the cocktail variation of sipping on colas with an Indo-Chinese meal. The sweetness of the cocktail, punctuated by a touch of lime juice, makes for great contrast to the fiery chutney that is served with pan-fried or steamed chicken momos. For those who are spoilt for choice, opt for a gyoza-style preparation of the momo, where steamed and fried textures co-exist and sips of the cocktail douse heat on the palate.
Pineapple & Orange Soda Mocktail
A fizzy, fruit-forward soda combines sour citrus elements with sweet tropical notes, its brightness contrasting with gravy-laden chicken momos, while its fruit profile brings dimension without overpowering the seasoning used in the dumplings. Skip the addition of soda and use flavoured tonic water for a milder mouthfeel from the drink, as well as a pleasant bitterness that balances the sweetness of the mocktail.
*Drink Responsibly. This communication is for audiences above the age of 25.
