Nadia George
July 20, 2024
Indian cuisine is a vibrant mix of a lot of diverse ingredients and flavours that come together to produce some really exciting dishes. 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.
Shrikhand is a curiously tasty yoghurt-based dessert made from hung curd. Grandmothers warn against sipping on plain water after eating shrikhand, so pair it with lime water to smoothen digestion instead.
Parotta is a thick flatbread popular in southern India, devoured warm with veggies, meats and curries. Parotta is a popular street food and when accompanied with spicy gravy, you can pair this dish with refreshingly sweet mango lassi.
A puffy puri is a delicious flatbread that is best enjoyed with potato sabzi or the occasional sweets like kheer and shrikhand. Pair them with the zesty kick of a vodka and orange juice mix which will add levity to the simple dish.
One of the most favoured sweet treats by kids and adults both, the laddu can be made from an inexhaustible list of ingredients like motichoor, sesame, gram flour, semolina. You can pair this thoroughly popular sweet with warm masala milk.
This is a rather eclectic pairing which brings together the mildly spicy, crispy tapioca and potato fritters with an exceedingly sweet sherbet carrying its own distinct flavour profile. The deep green hues of the sherbet reflect the extract derived from the khus or vetiver grass which also give the drink its distinctly sweet and sharp taste.