Your Guide To Pairing Favourite Desi Snacks With Spirits For A Mix-&-Match Fun This Monsoon
Forget the basic chips and dips—we’re diving into the world of desi Indian snacks paired with the perfect spirits. It’s like a Bollywood romance for your taste buds, complete with drama, excitement and a happy ending.
Ready to get this flavour fiesta started? Let’s go!
Dahi Bhalla and Rum
Starting us off strong is this unusual pairing (which totally works, trust us). Dahi Bhalla, the fluffy lentil dumplings soaked in yoghurt and drizzled with tangy chutneys, need a drink that can match their complexity. Enter rum.
Try a tropical rum punch. Combine 45 ml of dark rum, 30 ml of pineapple juice, 15 ml of orange juice and a splash of grenadine in a shaker with ice.
Shake well and strain into a glass filled with ice. Garnish with a cherry and an orange slice.
The sweet, fruity punch balances the tangy, creamy dahi bhalla beautifully, creating a harmonious and delicious desi pairing.
Pani Puri and Tequila
Next up we have the king of Indian street food: pani puri, golgappa, puchka—the names are many and the taste is top tier. These crunchy, spicy, tangy little flavour bombs need a drink that can keep up. Say hello to our little friend: Tequila.
Make yourself a zesty tequila lime cocktail. Mix 45 ml of tequila, 15 ml of fresh lime juice and 10 ml of agave syrup in a shaker with ice. Shake it up and strain into a salt-rimmed glass over fresh ice. Garnish with a lime wedge. The citrusy punch of the cocktail pairs perfectly with the spicy, tangy pani puri, making each bite and sip a thrilling experience.
Samosas and Gin
Samosas are the ultimate all-weather snack (but let’s be honest, they’re extra tasty on a rainy day). It’s a flaky pastry filled with spicy goodness and usually doesn’t need much to accompany it. But have you ever thought about pairing a samosa with a gin cocktail? Trust us, it’s a game-changer.
Go for a cucumber gin fizz. Mix 45 ml of gin, 15 ml of lemon juice and 15 ml of simple syrup in a shaker with ice. Shake well and strain into a glass filled with ice.
Top with soda water and garnish with cucumber slices and a sprig of mint. The fresh, crisp flavours of the gin fizz cut through the richness of the samosas and do the perfect dance.
Bhutta and Whisky
Let’s not forget bhutta, the Indian charred corn-on-the-cob that’s an all-time monsoon favourite. Pair it with a smooth whisky, and you’re in for a treat you couldn’t have even imagined!
Go for a classic whisky sour. Mix 45 ml of whisky, 20 ml of fresh lemon juice and 15 ml of simple syrup in a shaker with ice. Shake well and strain into a glass filled with ice. Garnish with a cherry and a lemon twist. The tart, smooth flavours of the whisky sour complement the smoky, spicy bhutta, making it a match made in rainy day heaven.
