Pairing cocktails with spiced dishes works best when the drink behaves like a seasoning: it should enhance aromatics, balance heat, refresh the palate, and match the intensity of the food. The most successful pairings either echo the flavours in the dish or counterbalance them with cooling, floral, citrus or sweet elements. My cocktails from Bindas Eatery – Gulabi Rani and Mirchi Mojito – are perfect examples of how to use flavour, spice and aroma strategically to elevate deeply spiced Indian cuisine.
1. Core Principles of Spice–Cocktail Pairing
Match Aromatics
Warm, fragrant spices like cassia, star anise, bay leaf, clove, fennel and cardamom pair beautifully with cocktails containing botanicals or florals. Rose, geranium, elderflower, citrus peel, mint and aromatic gins work especially well with Indian spices because they lift the natural perfume of the dish.
Balance Heat with Sweetness & Cooling Elements
Chilli heat is best managed with sweetness (fruit purées, syrups, brown sugar), cooling herbs (mint, coriander), citrus, or simply temperature (crushed ice). A cocktail can either soothe the heat or “bridge” it by including a touch of chilli itself.
Match Weight and Intensity
A light cocktail will disappear next to a heavily spiced curry. Likewise, a heavy, boozy drink can overpower a delicate dish. Rich curries need cocktails with body, sweetness or floral complexity; lighter street-food dishes like chaat prefer refreshing, citrus-led drinks.
Use Acidity to Cut Through Fat
Citrus and subtle carbonation brighten the palate after rich gravies, creamy marinades or charred tikkas. Acidity keeps the pairing lively and prevents palate fatigue.
Create Aroma Bridges
Pairing works best when one subtle aroma appears in both dish and drink – rose, star anise, fennel, citrus zest, mint or pomegranate. Even a small shared note helps the dish and cocktail feel unified.
2. Case Study: Mehak’s Gulabi Rani
Gulabi Rani is made with rose geranium gin, rose syrup, elderflower presse, pomegranate, and rose petals. Its profile is light, floral, cooling, gently sweet, with hints of aniseed.
Why it pairs with Rajasthani lamb curry
- The curry is deeply spiced with red chilli, cassia bark, bay leaves, black peppercorn, star anise, caramelised onions and garam masala.
- Floral components complement warm spices. Rose and elderflower elevate the cassia, bay leaf and star anise in the curry.
- Subtle sweetness softens chilli heat and pepperiness.
- Lightness and sparkle cut through the richness of the lamb.
- Aniseed notes create a direct aromatic link to the star anise in the dish.
The result is a refreshing, aromatic contrast that enhances the curry’s depth while cleansing the palate.
3. Case Study: Mehak’s Mirchi Mojito
Mirchi Mojito is made with Alphonso mango, fresh red chillies, mint, dark spiced rum, brown sugar, lime, crushed ice, and soda. Its profile is fiery, sweet, citrusy, minty, cooling yet warming.
Why it pairs with chaat and grilled tikkas
- Chaat dishes include green chillies, tamarind, garlic, ginger, cumin, chaat masala, coriander seeds, mint and fresh herbs.
- Mango sweetness counters chilli heat.
- Chilli-to-chilli pairing creates a playful heat bridge.
- Mint and lime brighten tangy, spiced chaat components.
- Dark spiced rum complements smoky tikkas seasoned with fennel, mustard seed, caraway and dill.
- Crushed ice cools the palate between bites.
The result is a vibrant, refreshing companion that enhances spice without overwhelming it.
4. Easy Formula for Creating Pairings
- Warm spices → floral or aromatic cocktails
- Hot spices → fruity, sweet or cooling cocktails
- Earthy spices (cumin, coriander seed) → citrus-led drinks
- Fresh herbs → crisp, high-acid cocktails
- Rich dishes → cocktails with body and gentle sweetness
- Spicy dishes → cocktails with cooling elements
About the expert
Mehak Kansal, founder of Bindas Eatery, is a female flavour powerhouse. Always having a strong passion for good food, Mehak was awarded the 2018 Westfield Food Entrepreneur Award which saw her scoop the prize of mentorship from renowned Spanish chef Omar Allibhoy of Tapas Revolution, and a pop-up eatery at the flagship site in Westfield White City/Shepherd’s Bush, which was a sell-out success. Fast forward three years, and after a successful 2 year pop-up at Mayfair, Mehak has opened Bindas Eatery’s flagship restaurant at Westfield White City/Shepherd’s Bush. Known for her own take on classic dishes, including the famous ‘Butter Chicken Bomb’ featuring spiced chicken thigh with melted cheese, lettuce, pickled cucumbers with makhani sauce in a toasted brioche bun, you can often find Mehak in the kitchen, creating new recipes to share with the Bindas Family.
