International Beer Day: Hospitality professionals share their favourite beer and munchies

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Worth its salt

Nevil Timbadia, co-founder of Bonobo, Jamjar Diner and Tapped Flight, swears by Great State New England IPA when it comes to beers, apart from pale and farmhouse ales that are sessionable. "Extremely fruit-forward on the nose, [the IPA] it's hazy and juicy look-wise, and hop-forward in taste. Not as bitter as regular IPAs, it's beautifully balanced," he notes. To complement these brews, he prefers something salty. "Salt and vinegar chips, or grilled cheese sandwiches are my go-to snacks with beer. It's the saltiness in both that works for me with a chilled beer," he adds.

Chakna from Punjab

Pilsners, which are spicier and more flavourful due to the aggressive use of hops and yeast, are what Sonali Mullick, head of operations and mixologist at Hitchki, prefers for a session of binge-drinking. "It has fresh malt aromas, and is clean and crisp on the palate," she shares. And the chakna that pairs well with pilsner is ulta Punjab, a bar snack that's an amalgamation of karari roti, chilli oil, sev, cheese and chaat masala. "The cheese and chilli oil used in ulta Punjab with a hint of lemon juice complements the sharpness and crispiness of pilsners, with an urge to continue sipping," she tells us.

Winged favourite

Amol Phute, chef de cuisine at Bastian Hospitality Pvt Ltd, likes beer varieties that are on the bitter side, closer to the Indian pale ale. "They go very well with all kinds of food, especially spicy food. I also like this new range of blonde summer lagers that are made specifically for the Indian palate," says the chef who craves for a pint of chilled beer and crispy, zingy munchies after a long day. "I especially love the mix of some chicken wings with this beverage; Buffalo wings is a classic favourite for many across the globe," he adds. Here is the recipe to try out:

Buffalo wings

Ingredients
. ½ cup all-purpose flour
. ¼ tsp paprika
. ¼ tsp cayenne pepper
. ¼ tsp salt
. 10 chicken wings
. Oil for deep frying
. ¼ cup butter
. ¼ cup hot sauce
. A dash of ground black pepper
. A dash of garlic powder

Method
Mix together the flour, paprika, cayenne pepper and salt. Place the chicken wings in a large bowl and sprinkle the flour mixture over them until they are evenly coated. Cover the bowl and refrigerate for 60 to 90 minutes. Now, heat oil in a deep fryer to 375 degrees Fahrenheit. The oil should be just enough to cover the wings entirely, about an inch deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together; heat until the butter melts and the mixture is well-blended. Set aside. Fry the coated wings in hot oil until parts of them begin to turn brown. Place the wings in a serving bowl, add the hot sauce mixture and stir together.