|
When
cocktails expert Paul Martin and cookery writer and TV personality
Mridula Baljekar got together recently one would have though they had
little in common in a professional sense. Discussion of each other's
area of expertise, however, proved this was far from the case and
they are now looking at the seemingly unlikely pairing of cocktails
with Indian food.
A recent taste
test revealed some surprising results that may well soon see us
enjoying a multi-coloured concoction with our chicken tikka masala
rather than the conventional lager or wine.
Paul is an
expert 'mixologist' and blended some creations to try and match the
various dishes produced by Mridula. A pink cocktail with strong
overtones of coconut proved to be very tasty but not an obvious
partner to anything except plantain. The strongest concoction was
banana based and caused a shudder from some of the assembled tasters
until it was tried with the spicy lamb dish and there it proved to be
an absolute winner.
A mango based
drink proved ideal for the vegetable rice and an apricot version with
the consistancy of advocaat got the vote with several dishes
including the plain rice. It was the lychee based coctail that proved
to be the most popular, however, getting the vote for the tandoor
salmon and the biryani.
Paul and
Mridula will now be experimenting further and it will not be long
before restaurateurs will be able to take advantage of this
interesting new trend. It presents a new taste experience and is
certain to find a niche market.
|
