International mango festival

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.


source picture

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?


Land of cotton; bourbon and peanut cherry lime

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).
Peanut and whisky is not new; peanut butter infused whisky was done at tailor like Dave Arnold indicates in this nytimes article from 2010.
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.
You can find the complete recipe at starchefs (also source picture cocktail)
And more inspiration in the Foodpairing tree;

What to mix with watermelon?

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

Gazpacho Foodpairing variations

Gazpacho is an ideal dish to apply Foodpairing on. It is very easy to add little twists to this classic combination.
Starting from the Foodpairing tree from tomato, you see the classical ingredients for gazpacho like tomato, bell pepper, cucumber, olive oil,… but you can also see some new variations like the watermelon. Click on the image and the (+) to see more combinations(treehugger) , blue crab (Food&wine), raspberry (example recipe), coffee, lemon grass,…

source picture: treehugger

Chocolate jerky Foodpairing

Dried meat or bacon with chocolate is not that far-fetched. You can find several chocolate companies in US who offer this combination. But this one is upgraded and to be consumed with whisky.

Apero praline by Michel Eyckerman of Puratos (other chocolate recipes)

Praliné 50: 375 g
Hazelnut paste 110 g
Ebony cocoamass: 90 g
salt: 2 g
Jerky cuttered into powder: 100 g
dried onion: 50 g

Melt and temper the Ebony cocoamass, mix with the praliné and hazelnutpaste. Add salt, powdered jerky and dried onion. Add the filling to dark chocolate cups. Leave to cristallise. Close the cups with tempered dark chocolate

Beer and oyster Foodpairing

To know which food pairs well with beer, we continuously analyze the flavors of beer like this Leffe Royale.
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

4 oysters

2 lychee

100 g coconut puree

1 ts lemon juice

1 g guar gum

rose leaves


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.

Sherry Foodpairing cocktail

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.
Grapefruit Whistlestop
Hannah LanfearBoisdale 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.
40ml Aperol
20ml Tio Pepe
20ml freshly squeezed grapefruit juice
15ml freshly squeezed lemon juice
10ml honey syrup (3:1 honey to water)
(source picture: imbibe)