Indian curries are renowned for their bold flavours, aromatic spices, and rich textures. From creamy kormas to the fiery vindaloos, these dishes have intense and complex flavours that, with some consideration, can be paired well with different juices. Juice pairings for curries provide balance, contrast, and complementary flavours. They’re also a great alternative to beer for those who don’t drink alcohol or prefer a healthier alternative. Whether you’re having a curry in one of the best restaurants in South Kensington or making one at home, here are six juices to try with your dish.
Curry flavour profiles
Curries cover a wide spectrum of flavour profiles, so just like with European food and wine pairings, it’s important to consider the ingredients of each dish before choosing an accompanying juice. Many milder curries such as Butter Chicken or Pasanda have creamy, mellow bases, while spicier options like Madras or Jalfrezi feature robust spices and heat. The right juice pairing can amplify or soften these flavours, enhancing the overall dining experience.
Mango juice
Mango juice is an excellent pairing for curry, offering a sweetness that tames the heat of chillies in dishes like Madras, Jalfrezi or Naga Chicken. Mango’s tropical flavour also complements the earthy notes of ingredients such as cumin, coriander and garam masala – and you’ll often find it on the menu at the best restaurants Kensington and Chelsea serving Indian food.
Pineapple juice
Pineapple juice is both sweet and sharp, with a vibrant acidity that makes it a great match for dishes that use coconut milk, such as Goan and Kerala-style curries. The tartness cuts through the richness of coconut milk and has a palate-cleansing effect. It also works well with sides like coconut rice and peshwari naan.
Orange juice
The bright, citrus notes of orange juice complement curries like korma, which have yoghurt-based sauces. Its zesty freshness cuts through the creaminess, providing a refreshing contrast. Orange juice also works well with tangy options like Pathia and Dhansak, adding sweetness to the sour notes of the sauce.
Pomegranate juice
Pomegranate juice has a complex, tart-sweet flavour that makes it a delicious accompaniment to dishes such as Chana Masala, Sag Paneer and Tarka Dall. It brightens the earthy, slightly nutty flavours of ingredients like chickpeas, spinach and lentils, adding a pleasant tang and balancing creamy textures with acidity.
Nimbu pani
Nimbu pani is a traditional Indian lemonade or limeade, which is made by mixing fresh lemon and lime juice with water and sugar, and adding spices. Its sharp acidity and cooling effect are perfect for tempering the heat of spicy curries like Vindaloo or Madras.
Apple juice
Apple juice may not be traditional, but its sweet, crisp flavour complements a variety of curries, especially those with earthy or smoky flavours, such as Tikka Mossala and Laal Msas. It also works well with tandoori dishes, where the meat takes on smoky, charred flavours, by balancing these with a lighter, fruity element.
Find your perfect juice and curry pairing
If you’re looking for the best restaurants near South Kensington to try an Indian food and juice pairing, head to Little India on Gloucester Road. With a varied menu that offers authentic dishes and British favourites, you’re sure to find something that makes your mouth water. Reserve a table today or pop in while you’re in the area.
