Beer and bombay mix

Morning Advertiser's PubChef magazine went beer and Indian food-matching with the Beer Academy and Coors at the famous Bombay Brasserie in London's Kensington.

According to beer expert and licensee Mark Dorber, beers must have certain characteristics to partner curry successfully.

They need sufficient alcohol content to dissolve the capsaicins present in chillies, which give either "rapid-bite" sensations at the back of the throat or palate, or alternatively a "long, low-intensity bite on the tongue and mid-palate".

Clean, assertively fruity hop flavours will stand up to the use of garlic and onions, and spices such as cumin, mustard seeds, turmeric, cloves, cardamom and black pepper.

Rich mouth-feel in the form of vanilla yeastiness or crisp hop bitterness will soothe the palate and counterpoint the bold flavours.

Good carbonation helps also, though the lagers must not show excessively high fizz levels or stimulate any noticeably acidic burn in the throat.

Finally, a good flavour profile at cool temperatures should help counteract the effects of chilli and pepper heat.

On the menu

Starters

Shrimps bezule - crispy fried shrimps tossed with mustard seeds, curry leaves and green chillies, paired with Little Creatures pale ale. This hoppy, fruity pale ale, a cross between a Sauvignon Blanc and a Torrontes, is an exhilarating, citric contrast to the fish.

Main courses

Lamb rogan josh - tender lamb pieces cooked in a traditional masala, paired with Worthington's White Shield IPA: the hops provide a resinous contrast to the food.

Desserts

Baked yoghurt with black cherry, served with mango kulfi, paired with Thornbridge's Jaipur. On the nose, this IPA is sweet and citrus-tinged. In the mouth, taste builds from soft and smooth to hops and honey with a bitter finish, contrasting well with the pudding.