Yash Lakhan
April 03, 2025
A summer brunch can be enhanced by offering well-made non-alcoholic beverages that complement the flavours of seasonal dishes – as proper pairings provide a structured contrast or blend between acidity, sweetness, and texture. Citrus-based mocktails add freshness, while herbal and spiced mocktails add depth; understanding of these interactions enables improved menu planning.
The subtlety of cucumber along with the herbal profile of Indian mint pair well with the creamy texture of avocado while keeping the overall character of the meal light and balanced.
Mango’s natural sweetness is played against ginger's spice, which serves to highlight the smokiness of chargrilled paneer tikka – creating the perfect balance to cut through the richness.
The inherent sweetness of the seasonal fruit coupled with fresh basil provides a sense of complementary taste to the dominant savoury quality of a fresh Greek salad – covering all spectrums of flavour.
The mellow acidic sweetness of the beverage offer an interesting interplay with the spicy, savoury flavours and crispy-soft textures of the South Indian breakfast classic.
Since chaat preparations boast of vibrant flavour notes ranging from sweet, spicy, savoury and tangy – the pineapple jaljeera balances these tastes and textures in the capacity of a palate cleanser while being sweet-savoury by itself.
The tart, berried flavour of the iced tea variation contrasts with sweet, fluffy ricotta pancakes – becoming a dessert-like brunch option when paired with whipped cream and fresh cut fruit.