Which Snacks Pair Well With Whisky? Here Are Some Local Maharashtrian Flavours To Sample
When guests come calling, getting behind the kitchen counter to cook delicious bar bites is as interesting a prospect as blending versatile drinks. As I have worked more and more with regional, seasonal ingredients, so too their immense pairing potential with different cocktails has become apparent. In fact, regional Maharashtrian recipes are replete with lots of flavourful elements and putting just a few twists to them can turn these snacks into bar-quality cocktail munchies — excellent options with whisky-forward blends.
Many blended Scotch whiskies are complete with lightly smoky, spiced and fruity flavours which make them interesting base spirits for blending certain classic cocktails. The malty character of such a whisky thrives when it is paired with savoury, spiced and textured foods which complement the whisky’s depth with their spice, acidity and crunch. Brought together, Maharashtrian snacks complete with this flavourful character and well-made whisky cocktails can become a thoroughly flavour-rich experience.
Pat Wadi Slivers With A Highball
Pat wadi or squares made by tempering soft, lightly yellow gram flour in mustard, chillies, turmeric and curry leaves is a classic Maharashtrian snack served with a garnish of chopped coriander and freshly grated coconut.
Once it so happened that I had cooked a batch of pat wadis for afternoon snacks with friends and as the conversations glided into evening, the same platter served as a bar bite with the highballs we fashioned out of whisky and ginger ale. The floury and lightly spiced flavour and soft texture of the pat wadi undercut the smoky, spicy and lightly fizzy notes of the highball, leading to an unexpectedly interesting pairing.
Refined Twist: To make the pat wadi appear more bar quality, cut it into small squares and place them on a wooden charcuterie board accompanied by a fresh mint chutney.
Vada Pav Sliders And Classic Old Fashioned
Of the different culinary fares I have paired with cocktails, this one was actually part of the plan. Making simple potato fritters – smaller in size than usual – I served them in mini slider buns with a smattering of lasoon or garlic chutney to craft bite sized vada pavs which could pair with a smoked, sour drink like a classic old fashioned.
It was one of those kitchen hacks that worked at the first go: a rather rare instance as far as culinary success stories go. Paired with the old fashioned, the vada pav sliders were able to brighten up the cocktail’s bitter and citrusy note, even as they balanced it out with a spicy touch.
Refined Twist: Over time, I have refined the sliders to serve them with a single toothpick inserted on top and a side of coriander chutney, all of which rests on a bed of crushed fried and salted green chillies.
Also Read: From Snacks to Meats: Savoury Foods Paired With Your Favourite Spirits
Mirgunda Chaat And Whisky Collins
Mirgunda is a hyperlocal Maharashtrian snack. Made out of flattened rice, these are essentially crisps which are deep-fried and often served as a crunchy side with rice. But mirgunda has a very deep, spicy flavour and an umami edge which goes surprisingly well with a cocktail like the Whisky Collins.
This was a snack configuration that happened in those long-forgotten days when we were all confined indoors. Running out of snacks to pair with a fizzy and tangy whisky collins, I fried mirgunda, sprinkled them with salt and pepper, chopped some onions and tomatoes to add them on top, and finished this off with a chopped coriander garnish and a lime juice drizzle.
Refined Twist: Turn mirgunda chaat into a bar-quality bite by crushing the crunchy fried mirgunda into small pieces before adding the crispy vegetables, like a chaat twist. Serve with a tamarind chutney for more flavour.
Steamed Rice Noodle Upma With Whisky Sour
Rice noodles or shevaya are another staple in nearly every Maharashtrian household. When made well, they become soft, velvety smooth noodles which can be flavoured with a whole lot of different spices. Adding cashews, onions, curry leaves, and green chillies turns these rice noodles into an upma or a snack which can be served alongside a classic whisky sour.
The lightly savoury and spicy flavours of the upma interspersed with nutty tastes, cut through the tangy notes of the classic cocktail to make for an interesting pairing of slightly contrasting flavours. A sheer turn towards experimenting with regional recipes and mixology was the inspiration behind serving the upma with whisky cocktails, which paid off splendidly.
Refined Twist: For a sophisticated twist, make thick rice noodles upma and deep fry it into small cutlets that can be circulated like passed hors d'oeuvres at a slightly more formal affair.
Key Takeaways:
– Regional Maharashtrian food can pair well with whisky cocktails because its savoury and textured quality complements whisky’s depth through a mix of spice, acidity and crunch.
– It is also possible to put a more refined spin on these snacks by turning them into bite sized options which can be circulated as bar quality bites at a cocktail gathering.
– The snacks pair well with different classic whisky cocktails to become savoury and umami components which balance the smoky, acidic and bitter edges of whisky-forward blends.
FAQs:
– Can whisky cocktails be paired with regional Maharashtrian food?
Absolutely. Regional Maharashtrian recipes carry an umami, crunchy and deeply flavoured nuance which complements the smoky depth and layered effect of whisky cocktails.
– Which are some of these Maharashtrian snacks that can be served alongside whisky-forward blends?
Pat wadi slivers can be served with a highball cocktail, vada pav sliders go well with an old fashioned, mirgunda chaat is an excellent alternative with whisky collins and rice noodle upma is a good pairing with a classic whisky sour.
– How can these simple, regional and rustic snacks be turned into bar quality small bites?
Serving the pat wadi on charcuterie boards, making mini vada pav sliders, turning mirgundas into crushed chaat and presenting deep-fried rice noodle upma as a passed hors d’oeuvre can be some ways of turning these rustic snacks into bar quality small bites.
All cocktails listed use 30 ml liquor measurements for single serves. Drink Responsibly. This communication is for audiences above the age of 25.
