Tea and coffee have traditionally been everyday staples, but they are now making their mark in the world of fine dining. Once dominated by wine and champagne, the upscale culinary space is now embracing the aromatic charm of tea and coffee as modern beverage pairings. According to Chef Sagar Sarkar, Corporate Head Chef at Bellona Hospitality, these brews are becoming popular not only for their cultural relevance but also for offering flavorful and inclusive alternatives in a health-conscious era.
Speaking to HT Lifestyle, Chef Sagar explained that globally, from New York to New Delhi, chefs and sommeliers are now curating gourmet menus where tea and coffee are paired thoughtfully with specific dishes. While wine continues to hold its prestige, these non-alcoholic beverages offer temperature contrast, richness in aroma, and an engaging sensory experience that resonates particularly in regions where alcohol isn’t preferred or served.
Chef Sagar highlights the foundational rules of pairing tea or coffee with meals, focusing on body, acidity, and flavor. Light-bodied teas such as green or white teas go best with mild foods like steamed vegetables or grilled fish, while full-bodied options like pu-erh tea or dark-roast coffee complement rich, greasy, or spicy dishes such as butter chicken or red meats. The tannins and acidity in black tea or espresso help cut through oily textures, intensifying complex flavors. Meanwhile, floral teas like jasmine pair beautifully with gentle desserts, while bitter brews like espresso contrast well with sweet pastries for balance.
For Indian cuisine, Chef Sagar recommends:
- Masala Chai with Aloo Paratha: A classic combination where the spicy tea complements the ghee-laden stuffing.
- Filter Coffee with Idli-Sambhar: The bitterness of coffee offsets the tangy sambhar and enhances the idli texture.
- Green Tea with Paneer Tikka: Green tea cuts through smoky spices, refreshing the palate.
- Darjeeling Second Flush with Rajma-Chawal: This aromatic tea deepens the experience of spices in the comfort food.
The chef also explains that brew type matters. For tea:
- Darjeeling complements Bengali dishes like shorshe ilish or simple North Indian meals.
- Oolong’s smoky notes go well with stir-fries and grilled meats.
- Sencha pairs well with mild South Indian dishes like avial or appams.
- Pu-erh’s earthy tones are perfect for bold North Eastern dishes like fermented chutneys or smoked pork.
In coffee:
- South Indian filter coffee enhances the flavors of masala dosa.
- Ethiopian light roast pairs well with tangy seafood.
- Colombian medium roast brings out the richness in chocolate barfi and Western-style custards.
- Coffee with balanced acidity matches fermented rice dishes and meaty textures from the North East.
As tea and coffee continue to rise in fine dining, their ability to create memorable and inclusive food experiences is undeniable. Whether you’re planning an elegant meal at a restaurant or hosting a dinner at home, these modest brews are ready to elevate your culinary game.
