Know What To Drink With Best Indian Dishes As Ranked by Taste Atlas?
Indian cuisine is a vibrant mix of a lot of diverse ingredients and flavours that come together to produce some really exciting dishes. From sweet and spicy to umami and tangy, the sheer range of taste and textures that make up the cuisine of this subcontinent is absolutely marvellous. There are a number of dishes like the dal makhani, butter chicken and naan which have become famous the world over for their distinct taste and recipes that have been passed on through generations.
Taste Atlas has curated an extensive list of some of the best dishes that are part of Indian cuisine. And each of these numbers can be paired really well with lots of different alcoholic and non-alcoholic drinks when you sit down for your meal.
We have curated a series of essays for you which recommend the best drink to have with all the items on this list.
Here is part six of this ten-part series highlighting the cocktails and mocktails you can pair with recipes like medu vada, modak, aluchya vadya and more!
Medu Vada And Fresh Lime Soda
Southern Indian breakfast items are a thoroughly mouthwatering delight and can literally be savoured every morning with sambar and fresh coconut chutney. One such irresistible dish is the deep fried medu vada lightly flavoured with fenugreek, cumin, chilli and ginger. Pair this crispy snack with fresh lime soda so that the acidity of the lemon juice and the carbonated soda counteracts the slightly oily tinge of the vadas.
Aloo Tikki And Singleton Plus Two
Another fan favourite among the legions of chaat lovers is the aloo tikki which is made from mashed potatoes flavoured with ginger garlic paste, chillies and cumin powder. You can season the aloo tikki with onions and tamarind chutney and savour this snack with a Singleton plus two, which is essentially equal proportions of the quality single malt and one still and sparkling beverage.
Dahi Vada And Peach Iced Tea
Dahi vada can either be served as a side or a main depending on the time of day. Either way, it is a refreshing recipe for a summer evening and can be accompanied by another summer favourite, peach-flavoured iced tea. The sweet notes in the fruity tea will nicely balance the zingy, tangy flavours of the vadas immersed in curd.
Uttapam And Curry Leaf Martini
Another southern Indian favourite, uttapam is a delicious pancake best accompanied by podi, chutney and sambar. It tastes exquisite when served straight off the pan and can be paired with a vodka martini infused with similar southern Indian flavours of curry leaves and ginger.
Gulab Jamun And Rabdi
Made from khoya or condensed milk solids, gulab jamun is a decadent dessert served with sugar syrup. Of the many food combinations that go well with the gulab jamun, one is the rabdi, a thick drink made by boiling milk until it acquires a creamy texture. Garnished with nutmeg, pour generous amounts of rabdi over gulab jamun to enjoy a truly decadent dessert.
Bhelpuri And Chai
Make simple, steaming, warm chai when you have chaat cravings. This will nicely balance the spicy, tangy notes of mint and tamarind chutneys which are a staple in chaat recipes like the bhelpuri. As crispy as it is lip smacking, bhelpuri’s flavours are augmented multifold when it is paired with an uncomplicated cup of tea.
Modak And Saffron Milk
Freshly grated coconut and rice flour go into making what is a thoroughly popular dessert in Maharashtrian regions. While modak is best served with ghee, you can pair it with some warm saffron milk too so you can enjoy a very densely luxurious repast and the afternoon siesta that is bound to follow!
Gobi Manchurian And Mint Julep
This Indo-Chinese dish has quickly garnered popularity as a tasty street food or appetiser in Indian restaurants. Made from deep fried cauliflower florets, it can be accompanied by all sorts of cocktails because of its spicy, tangy, versatile flavours. Go for a refreshing mint julep whose bourbon-soaked buzz will elevate the flavour profile of this simple dish.
Aluchya Vadya And Margarita
Made from colocasia leaves, aluchya vadya are another Maharashtrian delight which taste best when deep fried and garnished with coriander and sesame. Pair margaritas with the crispy, deep fried snack when you are hosting a cocktail night to serve a show stopping snack.
