The different drinks to go with Indian takeaway from Brisbane

There are many places on earth where people. Curry has become one of the most admired and trendy exported foods around the world but how many of us really know the difference between a dish from the South and a dish from the North of India? There are Indian restaurants in Brisbane where you can try different curries and ask the chef to explain about them if you are curious enough.

Lassi

Lassi, which can be salted or sweet, is a well-liked yoghurt based drink in India. It’s a lot like one of the salted yoghurt drink, Ayran, popular in Arabic countries and Turkey. The traditional salty lassi is quite popular in North India and is flavoured with spices like ground cumin.  Sweetened lassis are flavoured with various fruits instead of spices.  The most popular is mango and banana and taste more like milkshakes or smoothies. Another less popular kind of lassi is “bhang” lassi, made from cannabis buds or leaves. It is mixed into a paste with ghee, milk, and spices. You are less likely to find this kind of lassi in restaurants.

Indian Chai

India is one of the world’s biggest exporters of tea along with Sri Lanka and China. Chai is the Indian and also the Greek word for tea. An Indian Chai is generally sweet and served milkily.  Even more special is the yummy Chai Masala powder. It is milked tea-flavour mixture made with lots of spices like cloves, cardamom, cinnamon and many others. Masala chai is too good to miss and we highly recommend it in any of the North Indian restaurants of Brisbane.

Masala Nimbu Pani Soda

This is a kind of lemonade mixed with plain soda, sweet or salt or both (as the customer likes) and special Indian masala powder to enhance the taste. It is generally ordered with food or after finishing the meal. The cool drink gives a healthy touch to the food you eat rather than soft drinks like Coke or Pepsi. You can customize the drink with our without soda or the amount of sugar salt and ice. It works great as an Indian summer drink. The North Indian cuisine at Alexandra hills may have it in their menu. If not, try to make it at home as an experiment. It is quite a refreshing drink that you don’t want to miss.  

How to avoid wasting food after having north Indian cuisine at Alexandra hills?

Wasting food is a very large problem in every home and restaurant. With an average of at least 3 meals a day and counting the number of snacks, fruits that get eaten every day, food waste I bound to be higher. In times of disaster like what we are going during the Coronavirus (COVID 2020) phase, we need to think of many ways we can lower the contamination, minimize contact and take care of garbage disposal. It is not easy to get groceries right now but we can always order Indian takeaway from Alexandra hills.

How to avoid wasting food

Order less

No matter how hungry you are, order lesser than your hunger permits. There are many people who do not have access to a basic meal. Some just get one meal a day. The privileged have the ability to leave excess food, but those who cannot afford can’t. So think about it and consciously order Indian takeaway from Redland bay.

Don’t eat if not hungry

This is a very common issue. Just because man has made a regime of eating 3 times a day doesn’t mean you have to eat 3 times a day. If you aren’t hungry, just have some dry fruits and a full glass of milk. It is healthy and filling. You will do a pure act of saving food.

Have leftovers

Many times we order excess food. We tell the waiter to pack it for home. Remember to eat it the next day and not throw it away. Leftover food of one day does no harm to the body unless the weather is too harshly hot for it to survive. Check the refrigerator at all times and plan the food accordingly. You can even re-cook leftovers in an interesting way to make sure it’s heated properly and is fresh like new.

Ask the waiter for portion size

When your order a north Indian takeaway from Redland bay, always ask the waiter for each item’s portion. This is important to estimate how many dishes and Rotis you need for that meal.  Assuming one portion of chicken curry serves two, order 2 portions if there are four people and not more than that. This also depends on everyone’s food preference and hunger size.

Poverty and pandemics are hard times and wasting food may not be ideal for the world because we are in this together.

North Indian cuisine of Redland bay with fine wines

Food is one of the most important   of our lives. When it comes to Indian food, from curry to tandoor, chefs are saying that these are the best ones with wine pairings to try out next time you go to your local Indian restaurant in Brisbane.

Wine and Indian food aren't exactly a combination that most would call very intuitive. In fact, most people tend to pair only water with almost all Indian food. This is primarily because the food tends to be pretty damn spicy for people to handle it. Many food critics would suggest beer, tea apart from water for Indian fare rather than a bottle of wine. Nonetheless, if you listen to the chef’s advice, some of the best wine and Indian food pairings are not worth skipping out on.

Here are some combinations you can try

The rich, tomato-filled red curry works wonders with a lot of wine. After all, wines and tomatoes go together perfectly. Consumers haven’t yet explored this out of the box idea contrary to the traditional ones.

Rose Wine and red curries

There's one big difference with wine and Indian food pairings versus the Italian pairings, and that's the flavour profiles. Since the Indian tomato-based curries tend to be quite spicy, you will need to avoid too much acidity and dryness in the wine.

So, the best option here would be? According to experts, a Rosé wine, preferably a sweet one, is the best wine pairing one can have. This is especially true for particularly spicy dishes like jalfrezis and vindaloos. You can try it while ordering takeaway. There are Indian restaurants in Alexandra hills from where you can order spicy food.  

Riesling and curries

Yellow curries like korma, pasandas, Tikka Masalas that are well-balanced with a hearty glass of Riesling make a great combination.

Saag paneer with Sauvignon Blanc

It is the toughest combination but is tried and tested. The easiest way to get a good pairing is to have a high acidity wine that goes through cheese fairly well. For this, Riesling is good. However, if you want a more of a savoury profile, a richer Sauvignon Blanc wine tends to be the way to go.

There are tandoori chicken with Pinet Noir, Chennin Blanc and rice with lentil, flatbread with chutneys and Riesling, Champagne and rose wine that go with many dishes too. Experiment with Indian Catering of Alexandra hills and see how it goes.

The North Indian flavours in Indian restaurants at Redland bay

Punjabi or North Indian cuisine is the most distinct and trendy Indian cuisines. It originates from the region of Punjab located partially in India and Pakistan. It offers a huge variety of exotic and delectable vegetarian and non-vegetarian dishes. They are prepared with varied traditional culinary styles, particularly the tandoori one. The appetizing and scrumptious tandoor items and various other mouth-watering dishes have rich, spicy and buttery flavour. They are savoured with Punjabi Basmati rice of various forms. There are Punjabi breads like Naan and Tandoori Roti that have not only made the gastronomists ask for more but has also garnered much fame to the cuisine outside the India taking it to places around the world like UK and Canada. There are North Indian restaurants in Brisbane that one might want to give a try.

Traditional take on North Indian cuisine

Traditionally, butter, ghee, clarified butter; sunflower oil and Paneer are used to cook almost all North Indian dishes. However, nowadays cream, ghee, and butter are freely used in restaurants to prepare the dishes. On the other hand, more health conscious households have predominantly switched to sunflower oil or other refined oils. Conventionally known Indian spices are grounded in Ghotna, a traditional kitchen device to crush and grind spices. The other important ingredients are generally used in preparing the dishes.

The spices- Dried fenugreek leaves or Kasoori methi, onion, ginger and garlic are used extensively to prepare a variety of Punjabi delicacies. Many food additives like vinegar, colouring agents like zarda, bulking agents like starch and condiments like coriander, cumin, black pepper and dried methi leaves are used to improve the flavour and taste of the dishes. You can actually try dishes and know about the flavour, first hand, by going to North Indian cuisine at Alexandra hills.

Pickle tickles- Fermented items like pickles are also made to prepare many North Indian cuisines. One of the famous ones is Achari Gosht made of pickles and chicken. Again pickles, specifically the ones made of mango usually compliment many North Indian dishes like the stuffed Parathas. This is especially true if you are in the rural areas of Punjab region.

Today, because of internet and widespread name of Indian cuisine, people are going for more Indian takeaways in Brisbane, New York, Europe and many more. The numbers of food outlets are only increasing as the name and appreciation grows.