Move over from the tried and tasted Indian food combos of 'Chola Bhatura-Lassi', 'Curd rice-Pickle', or the international ones like 'Burger-fries' and 'Bacon-Eggs', as offering the best of both worlds here in the capital is the new and unrivalled assemblage of 'Beer and Curries'.
Discovered in India and re-imagined across the world, International Curry Week, presented by Bira91, is a 16-day festival launched across 300 restaurants in three cities -- New York, New Delhi and Singapore.
"The curry heats you up and the beer cools you down, now this is what you look for in an ideal combination.
"Also, so many spices that one finds in curries are common to beer too. So it is just about pairing the two well," Megha Kohli, head chef, Lavaash by Saby, told PTI.
And a life-long admirer of Michelin-starred restaurant chef Dominique Crenn, she just not disappoints with her menu.
So be it the vegetarians' delight 'Panir, walnut and spinach kefta curry' or the delicious 'Spicy coconut chicken curry', both, courtesy chef's mother recipe, are paired refreshingly well with the powerfully hoppy Indian Pale Ale (IPL).
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"We were looking at things that were imagined in India but had influenced the world in a very interesting way and curry was on top of the list. Influence of curry was much more fundamental to the world cuisine then even what world imagined.
"Curry is from India but then it is everywhere, it is Singaporean for a Singapore national, it is equally West Indian for a West Indian national. It is global and yet very authentic locally and that's what we wanted," Ankur Jain, Bira91 Founder, said.
Dig in further, and one realises the menu is loaded with delectable dishes right from appetizers to desserts -- all inspired from the quintessential Indian curries.
To tickle everyone's taste buds there is also 'Curry spiced Mochar puff' and 'Curry spiced pide pie with bacon' as part of the appetizers, an armenian curry 'Soy Casserole', an Anglo-Indian dish 'Railway mutton curry' for main-course, and a utterly tender coconut ice-cream with curry dust as a perfect dessert to hit the sweet spot.
"I hope with this curry week people would realise that curries can be done in a lot many ways, and that it needs not to be served in a dhaba and typical Indian restaurants only, if done well it can be served in any form anywhere whether it is high-end cafe, normal cafe or even a fine dine.
"Also, the fact that curry and beer go well beautifully together," said Kohli, who thinks it is time that restaurants abroad stop putting "tomato, some fixed masalas and cream" in each and every curry under the garb of "Indian food".
Feeling tempted? Well, the feast ends on October 28.