June 18, 2024


Free For All Food

Right here are some basic foodstuff and cocktail combinations for the period

As we trickle out of autumn, November hustles in with the magical spirit of festivities, merriment, enthusiasm and a feeling of togetherness. It is that time of the yr where we attract out the charts to approach some extended-awaited get-togethers to host our family and good friends.

food and cocktail

Pair the ideal cocktails with food stuff for fantastic gratification

With the audio of crackling oil, the sweet smell of aromatic condiments, mawa, coconut, desi ghee and dry fruits, we uncover ourselves providing in to irresistible do-it-yourself sweet savoury treats to welcome the time.

As the plates switch to platters of lavish spreads this time, pair them with the best pitcher cocktails designed with Scotch whisky.

With mouth watering fruits and berries available pomegranates, cranberries, pineapples, strawberries, dates together with herbs like basil, mint, rosemary and so on, you can increase versions to your cocktails to pair with your selection of festive delicacies.

With the enable of India’s finest cooks – Ranveer Brar and Sanjyot Keer, we have paired seasonal favorite foods and cocktail recipes to try at house.


food and cocktails

Pine by Me, paired with Vada Pav Tacos by Chef Sanjyot Keer

With a pop of colour and year particular flavours we have a Black & White Blended Scotch Whisky cocktail, paired with some delicious vada pav, that has been presented a Mexican makeover.

Elements FOR THE COCKTAIL (serves 4)

  •  180ml whisky
  • 160ml Fresh new Pineapple Juice
  • 40ml Ginger Juice
  • 20ml Blue Curacao
  • 40ml Lime Juice
  • Prime up with refreshing coconut h2o or 50/50 coconut h2o & carbonated water


  • Establish up whisky, fresh pineapple juice, ginger juice, Blue Curacao, lime, coconut h2o into a pitcher loaded with ice and refrigerate it
  • Acquire a tall/ highball glass filled with ice and pour 100ml of the combine
  • Lengthen the cocktail with chilled carbonated drinking water if you desire the combine aerated. Garnish it with baby’s breath bouquets


For the Vada Mixture:

1 Tbsp Oil

¼ Tsp Asafoetida

1 Tsp Mustard Seeds

1 Tsp Cumin Seeds

10-12 Nos. Curry Leaves

1-2 Nos. Green Chillies

1 Tbsp Ginger Garlic Paste

½ Tsp Turmeric Powder

1 Tsp Garam Masala

1 Tsp Lemon Juice

2 cups Boiled and Mashed Potatoes

Salt to style

Coriander to Garnish

For the Sauce:

½ Cup Mayonnaise

2 Tbsp Tamarind Chutney

For the Taco:

Bread Slices as Essential


For the Vada Mixture:

Sauté the spices in a pan for 1 minute and increase in the turmeric powder adopted by the garam masala. Sauté for 50 % a minute on small flame. To this, add 2 cups of boiled and mashed potatoes and the lemon juice and salt. Mix well and prepare dinner for 2-3 minutes. Complete with refreshing coriander

For the Sauce

Mix the mayonnaise and tamarind chutney very well to create a tamarind chutney mayo

For the Taco

Get a bread slice and use a round cutter to slash the bread. Use a rolling pin to flatten the bread. Utilize some butter on a warm pan. Cook dinner on equally sides until finally golden brown. Use a tong/fork to shape the bread into a taco. Fill the vada combination into the taco and coat with vada pav chutney. Serve with tamarind chutney.


food and cocktails

Shrimp 65 Idli Skewers by Chef Ranveer Brar


  • 180 ml Whisky
  • 160 ml Cranberry Juice
  • 40 ml Lime
  • Tonic Water – Top up


  • Develop up Black & White Scotch Whisky, Cranberry Juice and Lime and refrigerate it
  • Get a tall/ highball glass stuffed with ice and pour 100ml of the premix
  • Lengthen the cocktail with chilled tonic h2o. Garnish with a lemon leaf and citrus wheel

The light-weight and fruity cocktail balances out the spice from the shrimp 65 idli skewers with the proper contact of citrus and herb.


Planning time: 10 minutes & marination time 20 minutes

Cooking time: 10-15 minutes

Servings: 4


  • 12-15 Medium Measurement Shrimps
  • 4-5 Idli (cut into cubes)
  • 4-5 Skewers

For Marination

  • 1 tsp Deghi pink chilli powder
  • ½ tsp Cumin powder
  • ½ tbsp Garam masala
  • ½ tsp Caraway powder
  • 1 tsp Ginger garlic paste
  • Salt to style
  • Oil for frying
  • ½ Lemon juice

Course of action

•         In a mixing bowl, add Deghi red chilli powder, cumin powder, garam masala, caraway powder,

•         Add ginger- garlic paste, salt, lemon juice and combine everything very well.

•         Now, include the idli items, shrimps and blend carefully with the mixture.

•         Make guaranteed all parts are evenly coated. Continue to keep aside for 15-20 minutes to marinate.

•         Take a skewer and put shrimp and idli alternately on it. Repeat this exact same for all many others

•         Heat a grill pan, on medium flame.

•         Place the skewers in the pan and grill them correctly.

•         Serve shrimp 65 idli skewers with chutney of your choice.

(Photographs credit: Khushnaz Raghina and Shutterstock)

(Disclaimer: The views and opinions expressed in this post are these of the creator and do not automatically replicate the sights of YourStory.)