Enjoying Indian food with beer is as ageless as beer pairing. The warmer weather and bold spices are almost a natural for a chilled glass of beer, making it India’s favorite afternoon beverage. The preference typically is for lighter brews such as ales and lagers. This summer, I spent a lot of time with the folks at Broken Bow Brewery, one of our very own local breweries to make sense or at least begin to make sense of the world of craft beers.
Then, something happened, I wanted to begin infusing their brews with my spices. I had thus far worked mostly with wines and ciders so I had to do some trial and error before I began getting the hang of it. So far, I have found that which works as a pairing often seems to work well in cooking, so my favorite has been the lager and Broken Bow’s lager meshes very well with dishes from coastal India. The deeper slightly bitter notes of the beer, marry the robust spices and mellow as the sauce simmers to offer dishes that are deep and nuanced.
This makes sense as some of the coastal cooking, especially from the state of Goa in India uses palm toddy to ferment and add a depth of flavor to the cooking. I have an example, of something I put together on the spur of the moment this weekend. This summer I had also worked up a signature recipe for vindaloo (a fiery classic dish of indo-Portuguese origins) also simmering the spicy curry with lager. To sample my creation and also chat more about beer and food pairings do consider coming to our beer dinner event.
As for this week’s curry, it gets all done up in a slow cooker, what more can you ask for?