One of Delhi’s most popular events is the International Mango Festival which celebrates everything about the King of all tropical fruits, ‘Mango’. The International Mango Festival is held every year at the Delhi Haat Pitampura in Delhi. This year it took place the 7 and 8th of July.
One gets to savour over 1100 varieties of mangoes and some rare species of the sumptuous fruit. Some of the traditional and exceptional mango varieties are Langda, Dasheri, Alphonso, Fasli, Bombay Green, Chausa, Sindheri, and many more hybrid species of the fruit.
Aphonso, Haden, Keitt, Kent are some of the varieties we have in the Foodpairing database. Included a Foodpairing tree on a more general flavor profile.
Foodpairing combinations with mango? Kuremal Mohanlal Kulfiwale in Dehli takes out the stone of a mango and fill it up with condensed milk, saffron and nuts, and freeze it. What about adding blackcurrant-basil or green tea-lychee?
The land of cotton by Stuart White is a nice example of what Foodpairing can lead to. I don’t think Stuart White applied our Foodpairing to combine bourbon and peanut, but if you have a tiki mindsent the chance is very high you will end up with a combination based on Foodpairing. Rum and butter a surprise? No really if you use Foodpairing (and you will find it much more easier).
Not sure how Stuart came up with the combination, but this is how it could work;
Image you live in a place like Georgia where lots of peanuts are grown. Peanut are nut like … almonds. Why not replace the almonds from the orgeat by peanuts?
House-made Peanut Orgeat (by Stuart White):
500 grams skinless blanched Georgia peanuts
800 milliliters water
700 grams sugar
100 milliliters white whiskey
Ok, then you want to know which distilled drink to combine. If it is a tiki drink, you would probably go for rum, but as the list view show you, bourbon and peanut is a better match than rum (ranking indicated).
Top of the list was actually Cointreau. I would make sense to add Cointreau, but maybe that would have been an obvious variation on a mai tai. Fruity notes can also come from eg cherry. But it could also have been pineapple, coconut, mango, but ya…if you want to make a local cocktail that is maybe not an option, from the Foodpairing explorer
indicates that blackcurrant, plum, cranberry, cherry also work.
which makes finally a whisky-peanut-cherry-lime combination.
And more inspiration in the Foodpairing tree;
Andy Murray reaches Wimbledon final with victory over Jo-Wilfried Tsonga.
Top of the Murray menu is an astonishing amount of sushi – up to 50 pieces a day.
How to make variations on sushi, have a look at the Foodpairing tree.
What about a combination with lobster-strawberry-pea (by l’air du temps)
Based on the flavor profile of watermelon, following combinations can be made; Port, gin, tomato, hazelnut, walnuts, mackerel, milk chocolate,…We arranged several of them in the Foodpairing tree (if you want to embed it in your own site, select embed by clicking on the tree). The closer to the center the better the match; bacon, green tea, cucumber,…are some of the best combinations
recipe tomato watermelon salad from foodnetwork
recipe watermelon green tea
recipe bagel watermelon walnut cream cheese
To know which food pairs well with beer, we continuously analyze the flavors of beer like this Leffe Royale.
is a top fermented Belgian Abbey Ale, intense and complex. From the first sip, the palate is tickled with notes of clove and vanilla. Secondly, the fresh aromas of banana hatch in the mouth. Finally, subtle notions of geranium and citrus arise, resulting in a finely balanced, fresh and sweet finale. Based on the flavor profile following combinations can be made; coconut, rum, tomato, litchi, cucumber… (more combinations see Foodpairing tree)
We selected oyster, rose, lychee, coconut
Recipe: Oyster – coconut – lychee – rose
100 g coconut puree
1 ts lemon juice
1 g guar gum
Mix the coconut puree with lemon juice and guar gum. Store in refrigerator until use
Open the oysters. Loosen them. Clean the shell and, if necessary the oyster also.
Remove the peel and pit the lychee. Cut into 4
Spoon some coconut puree on the oyster shell. Put on the oyster. Garnish with pieces of lychee and a rose petal.
Serve with a Leffe Royale
More combinations with beer and other products, you can find here.
In the best 101 cocktails by Gaz Regan
this cocktail by Hannah Lanfear was featured.
Sherry and grapefruit make a lot of sense, as honey and many other combos.
Hannah Lanfear – Boisdale Canary Wharf, London
A light, summery cocktail that’s very refreshing – it would make a good brunch drink.
Glass: Chilled coupette
Garnish: Grapefruit zest (discarded)
Method: Short, sharp shake, fine-strained into a chilled coupette.
20ml Tio Pepe
20ml freshly squeezed grapefruit juice
15ml freshly squeezed lemon juice
10ml honey syrup (3:1 honey to water)