Bold Bites & Brews: Punjabi Recipes to Enjoy with Craft Beer

Punjabi cuisine is a celebration of bold flavours, slow-cooked richness, and vibrant spices. When paired with the right craft beer, each dish takes on a new dimension, highlighting heat, balancing richness, and complementing textures. Here’s a guide to pairing some of the best Punjabi recipes with flavorful craft brews for a satisfying and refreshing experience.

1. Butter Chicken with Cream Ale

Why it works:
The creamy, tomato-rich base of butter chicken pairs beautifully with a smooth, light-bodied cream ale. The beer’s subtle sweetness offsets the tangy spice and enhances the buttery flavour.

Pairing Tips:

• Serve with naan or soft kulchas to soak up the gravy.

• Use fresh cream and kasuri methi for an authentic aroma.

2. Tandoori Chicken with IPA (India Pale Ale)

Why it works:
The smoky char and spicy marinade of tandoori chicken match perfectly with the bitterness and citrusy notes of an IPA. The beer amplifies the heat while cooling the palate between bites.

Pairing Tips:

• Marinate the chicken overnight for a deeper flavour.

• Pair with onion rings and mint chutney for a fresh contrast.

3. Chole (Spiced Chickpeas) with Wheat Beer

Why it works:
Wheat beer, with its cloudy texture and mild, fruity notes, balances the bold and tangy spices of chole, creating a comforting, earthy pairing.

Pairing Tips:

• Use amchur (dry mango powder) for a tangy kick.

• Serve with bhature or fluffy puris for a satisfying bite.

4. Amritsari Fish with Pilsner

Why it works:
Crispy, golden Amritsari fish is perfectly complemented by the clean, slightly bitter profile of a pilsner. The beer’s light body refreshes the palate and lets the spices shine.

Pairing Tips:

• Fry the fish in mustard oil for extra punch.

• Serve with lemon wedges and green chutney.

5. Dal Makhani with Porter

Why it works:
This rich, buttery black lentil dish finds a beautiful counterpart in a robust porter. The roasted malt flavors of the beer enhance the smoky undertones of the slow-cooked dal.

Pairing Tips:

• Cook the dal overnight or in a slow cooker for depth.

• Garnish with fresh cream and a touch of ghee.

6. Paneer Tikka with Amber Ale

Why it works:
Paneer tikka’s grilled exterior and spicy marinade are well-suited to the caramel notes and mild bitterness of an amber ale. It rounds out the spice and elevates the smoky flavour.

Pairing Tips:

• Use a mix of red, yellow, and green bell peppers for visual appeal.

• Squeeze lime over before serving to enhance flavour.