Let’s not forget, the “I” in IPA stands for India.
India Pale Ale became popular in the 1700s. These Pale Ales loaded with hops — a natural preservative — were ideal for making the voyage from England to India. The style eventually migrated back to England, where it gained in popularity and became known as India Pale Ale (often referred to simply as IPA), reﬂ ecting its past.
Not surprisingly with a quarter millennia of history, India Pale Ale is a fantastic pairing to robust Indian dishes, colloquially known in western culture simply as curry, although capturing Indian cuisine in a single word doesn’t do that country’s diversity justice. We’ve matched 5 classic Indian main courses with five of our favourite India Pale Ales. Consider hosting an Indian inspired dinner party at your home.
Indian Dinner Party Tips
- Make it a potluck affair. Suggest everyone brings a main dish such as one of our recipes found in this article.
- Serve up classic Indian appetizers such as Samosas and Onion Bhaji (ﬁ nd a recipe at occasions. mynslc.com).
- As the host, for the main course, set out heaping bowls of basmati rice, warm naan bread (available at most grocery stores), Raita (a cooling dip made by combining yogurt, cucumber, cumin and cilantro), a selection of of India Pale Ale. It’s that easy.
- As for the décor, get inspired by the bright colours of Indian sarees and pashminas. You can even use a pashmina as a table runner if you like.
- Not everyone likes beer. Have a bottle of a fragrant white wine on hand to match the menu such as a Riesling, Gewürztraminer or Viognier.
SPICE UP THE EVERYDAY WITH INDIAN
Add a taste of Indian to your Wednesday routine with these 5 easy to find herbs and and spices.
Cardamom adds a beautiful fragrance to a number of dishes. No wonder it’s used in so many Indian recipes. We like grinding Cardamom into a ﬁ ne powder and using it to season meat dishes. Sprinkle a little along with some salt and pepper on lamb chops or add a pinch to your next stew. Or for an out-of-the-box idea, try sprinkling ﬁ nely ground Cardamom onto vanilla ice cream.
It’s a great addition to fresh salsa, but you can also use this herb’s perfumy fragrance as the ﬁ nal touch to curries, stews and shellﬁ sh dishes. A sprinkle of freshly minced coriander goes a long way.
Cumin adds a pleasant earthy character to many dishes and when fried can add an interesting smoky character. It’s use isn’t limited to Indian cuisine it is also widely used in North African and Mexican dishes.
Saffron is the dried stigma of the crocus ﬂower. Its ability to add a wonderfully rich yellow colour and pungent ﬂavour is prized in South Indian cuisine but it’s also a classic ingredient in North Africa, Spain and Italy where it is used for Risotto Milanese.
A little Turmeric goes along way. This bright yellow spice offers earthy ﬂavours but it is its colour, which many equate to curry and Indian food in general, that is its best quality.