From dark chocolate samosas to ice-cold lagers: Indians reveal some of their wildest beer pairings

Therersquos an ancient rule in fine dining that says red wine goes with steak white wine goes with fish and beer goes withhellip well a bowl of salted peanuts But as Oktoberfest madness grips cities across India this October local beer lovers are happily tossing that rulebook straight out the window Today a cold pint isnt just for beating the heatmdashitrsquos an excuse to experiment reminisce and occasionally pair a brew with something that would make a traditional sommelier faintFour beer enthusiasts talk about their favourite pours core memories and the wild food fusions theyrsquove actually dared to swallowThe nostalgic craft explorerWhile most of us got our first taste of beer sneaking warm pints in college hostels some folks had a much classier start For Rehan Guha founder of Oxymorons his romance with beer started right at the family lunch tablemdashsans any snobbery but with plenty of Parsi goodness ldquoHonestly growing up beer was always around me We would have lazy Sunday afternoons with dhansak on the table and I would happily sip a cool lager with my mumrsquos Parsi chicken cutlets I guess thatrsquos where my love for beer startedrdquo he reminisces fondlyThat early introduction gave Guha a palate that refuses to be loyal to just one style Ask him what hersquos drinking on any given day and the answer completely depends on the vibe or how much drama his tastebuds are craving ldquoI donrsquot have just one goto beer it really depends on the day I pick Guinness when I want something rich and smooth I love its roasted malt character itrsquos almost coffee and chocolatelike in flavour perfect for dessert I grab an IPA when Irsquom in the mood for something punchy and lively The hoppy bitterness and citrusy notes keep your palate entertained and it stands up great to bold spices Irsquove even tried it with Parsi dhansak and it surprisingly works And a simple pale lager I reach for that when I want a cold crisp beer that goes down easy Sometimes you need that on a warm dayrdquoOf course no beer journey is complete without a little chaos And Guharsquos ultimate guiltypleasure combo sounds less like a bar snack and more like a midnight dare in a streetfood market ldquoThe strangest beer pairing Irsquove tried was Guinness with a keema samosa drizzled in dark chocolate Sounds wild but the sweetness and bitters really played off each other That roasted stout with sweet chocolate and the savoury meat filling was surprisingly tasty My rule is beer doesnrsquot need a rulebook Itrsquos all about trying something different and having a laugh when it doesnrsquot workrdquoRehan Guha and Budhi BarwanThe mountain nomad and the sweet surpriseBeer always tastes better on vacation but mountain air makes a cold pint hit different Entrepreneur Harish Agarwal prefers a brew with a hearty grainforward punch that holds its own ldquoIf I had to pick one beer that I genuinely enjoy it would be Budweiser Magnum What I particularly like about it is its malty grainlike charactermdashthat slightly cereallike flavour along with the bitterness and smooth finishrdquoA mountain getaway to Sikkim turned that malty pour into a core memory proving context is everything when it comes to a memorable sip He recalls ldquoOne of my favourite memories was during a trip to Sikkim There is something special about enjoying a cold beer in the mountains The cool weather beautiful views and relaxed atmosphere somehow make the whole experience feel different Sitting with friends and enjoying a chilled beer in those surroundings becomes the best memory from a triprdquoMountain views aside Agarwalrsquos most legendary beer moment actually happened at the dessert table where pure curiosity led to a bold culinary experiment ldquoI once ended up having gulab jamun with beer Yes the classic Indian dessert At first the combination sounded completely wrong extremely sweet and syrupy paired with a bitter malty beer But after trying them together I was surprisingly impressed The sweetness created a completely different contrast with the bitternessrdquoFor Agarwal thatrsquos the real magic of beer culture no rules no judgment just great stories and unexpected flavours ldquoI think thats what I enjoy most about beer culture There isnrsquot always a rulebook You can experiment try something unexpected and discover a combination that works for you My ideal beer moment would probably be a chilled beer good friends a beautiful view like Sikkim and somewhere on the side a plate of gulab jamun waiting to surprise everyonerdquoThe culinary balance masterNow while craft fans love a chaotic fusion chefs usually prefer a bit more method to the madness Budhi Barwan executive chef at The Orchid Lonavala skips the sweet treats to make a compelling case for the humble trusty lager ldquoMy goto brew is a crisp lager appreciated for its clean refreshing character and its ability to complement a wide range of food Its balanced profile allows the flavours of a dish to come through without overpowering them making it a versatile choice for a mealrdquoLiving in India means our food usually comes with a serious fiery punch But according to chef Barwan thatrsquos exactly where an icy brew shines acting as the ultimate fire extinguisher when things get extra spiced up ldquoOne of my favourite unusual pairings is beer with spicy Indian food especially fiery chicken tikka The smoky charred flavours of the chicken and the warmth of the spices create an intense combination while the cool refreshing character of the beer helps balance the heat Each sip refreshes the palate and prepares it for the next biterdquoSo as Oktoberfest rolls around the chefrsquos takeaway is refreshingly simple donrsquot overcomplicate it and never underestimate a cold lager next to a plate of smoky tikka ldquoIndian cuisine offers plenty of opportunities to experiment from smoky kebabs and grilled meats to rich curries A brew that is refreshing and wellbalanced can work beautifully with strong flavours while familiar dishes can take on a new character when paired thoughtfully Ultimately good beer pairing does not need to be complicated Sometimes the simplest combinations create the most satisfying experiencesrdquoThe fermented fusionWhile heavy malts and punchy craft ales have their loyal fans sometimes you just want a brew that steps back and lets your food take centre stage For Fridorsquos team lead Ankur Singh the ultimate palate cleanser is an ultracrisp rice lagermdasha style famous for its featherlight body and clean finish that practically begs for an icy pint glass ldquoMy goto brew is a rice lager I enjoy it for its mild easytodrink taste especially when itrsquos served icecold It gives you that crisp light and endlessly refreshing beer experience without any of the heavy bitternessrdquo he sharesThat clean delicate base makes rice lager a prime canvas for bold funkforward bites But when Singh decided to test those limits at a local diner a spurofthemoment pairing delivered a punchy fermented contrast that unexpectedly stole the show ldquoOne of the more unusual combinations Irsquove tried was pairing it with spicy tangy kimchi at a Chinese restaurant I wasnrsquot sure how the sharp acidity and heat of the fermented cabbage would pair with such a delicate lager but surprisingly the combination worked really well The cold beer instantly cuts through the fiery kick of the kimchi leaving you refreshedrdquo he tells usThe final sipSo whether yoursquore dipping chocolate keema samosas into a stout in Mumbai or chasing a malty brew with warm gulab jamuns in Sikkim the verdict this Oktoberfest season is loud and clear the best beer pairing is whatever makes you happy