Flavor Trends, Strategies and Solutions for Menu Development

Indian Infusions Introduce the exotic flavors of India into your beverages

Mango Lassi can be signaturized with vanilla, mint and saffron

On the beverage front, the opportunity to introduce the exotic flavors of India comes through either adaptation of a popular Indian drink, like the yogurt-based lassi, or through a borrowing of pantry items, like a shake of cardamom or an infusion of turmeric into eclectic cocktail builds.

Most often, the lassi stars mango, Greek yogurt, sugar and perhaps a bit of roasted cumin. Presenting big opportunity positioned as an Indian smoothie, fruit and spice combinations are endless, promising a bit of adventure in a very popular drink category.

On The Menu: Indian Infusions

  • Blue Bark Rickey: Gin, lime, blueberries, turmeric syrup, soda water
    —Rob Roy, Seattle
  • Kali-Ma: Bacardi Gold, Bacardi 8, chai, coconut syrup, coconut milk, fiery cinnamon dust
    —The Sudra, Portland, Ore.
  • Pink Gin: Gin, St-Germain, Campari, grapefruit, cardamom
    —Urban Eats, Houston

Sweet Indian Mashups

  From the Mar/Apr 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



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