Oktoberfest 2026: Inside some of India’s wildest beer pairings

[[{“value”:”

There’s an ancient rule in fine dining that says red wine goes with steak, white wine goes with fish, and beer goes with… well, a bowl of salted peanuts. But as Oktoberfest madness grips cities across India this October, local beer lovers are happily tossing that rulebook straight out the window. Today, a cold pint isn’t just for beating the heat—it’s an excuse to experiment, reminisce, and occasionally pair a brew with something that would make a traditional sommelier faint. 

Four beer enthusiasts talk about their favourite pours, core memories, and the wild food fusions they’ve actually dared to swallow.

The nostalgic craft explorer

While most of us got our first taste of beer sneaking warm pints in college hostels, some folks had a much classier start. For Rehan Guha, founder of Oxymorons, his romance with beer started right at the family lunch table—sans any snobbery, but with plenty of Parsi goodness. “Honestly, growing up, beer was always around me. We would have lazy Sunday afternoons with dhansak on the table, and I would happily sip a cool lager with my mum’s Parsi chicken cutlets. I guess that’s where my love for beer started,” he reminisces fondly.

That early introduction gave Guha a palate that refuses to be loyal to just one style. Ask him what he’s drinking on any given day, and the answer completely depends on the vibe or how much drama his tastebuds are craving. “I don’t have just one go-to beer; it really depends on the day. I pick Guinness when I want something rich and smooth. I love its roasted malt character: it’s almost coffee- and chocolate-like in flavour (perfect for dessert). I grab an IPA when I’m in the mood for something punchy and lively. The hoppy bitterness and citrusy notes keep your palate entertained, and it stands up great to bold spices (I’ve even tried it with Parsi dhansak and it surprisingly works). And a simple pale lager? I reach for that when I want a cold, crisp beer that goes down easy. Sometimes, you need that on a warm day.”

Of course, no beer journey is complete without a little chaos. And Guha’s ultimate guilty-pleasure combo sounds less like a bar snack and more like a midnight dare in a street-food market. “The strangest beer pairing I’ve tried was Guinness with a keema samosa drizzled in dark chocolate. Sounds wild, but the sweetness and bitters really played off each other. That roasted stout with sweet chocolate and the savoury meat filling was surprisingly tasty. My rule is: beer doesn’t need a rulebook. It’s all about trying something different and having a laugh when it doesn’t work.”

Rehan Guha and Budhi Barwan

The mountain nomad and the sweet surprise

Beer always tastes better on vacation, but mountain air makes a cold pint hit different. Entrepreneur Harish Agarwal prefers a brew with a hearty, grain-forward punch that holds its own. “If I had to pick one beer that I genuinely enjoy, it would be Budweiser Magnum. What I particularly like about it is its malty, grain-like character—that slightly cereal-like flavour, along with the bitterness and smooth finish.”

A mountain getaway to Sikkim turned that malty pour into a core memory, proving context is everything when it comes to a memorable sip. He recalls, “One of my favourite memories was during a trip to Sikkim. There is something special about enjoying a cold beer in the mountains. The cool weather, beautiful views and relaxed atmosphere somehow make the whole experience feel different. Sitting with friends and enjoying a chilled beer in those surroundings becomes the best memory from a trip.”

Mountain views aside, Agarwal’s most legendary beer moment actually happened at the dessert table, where pure curiosity led to a bold culinary experiment. “I once ended up having gulab jamun with beer. Yes, the classic Indian dessert! At first, the combination sounded completely wrong: extremely sweet and syrupy paired with a bitter, malty beer. But after trying them together, I was surprisingly impressed. The sweetness created a completely different contrast with the bitterness.”

For Agarwal, that’s the real magic of beer culture: no rules, no judgment, just great stories and unexpected flavours, “I think that’s what I enjoy most about beer culture. There isn’t always a rulebook. You can experiment, try something unexpected and discover a combination that works for you. My ideal beer moment would probably be a chilled beer, good friends, a beautiful view like Sikkim, and, somewhere on the side, a plate of gulab jamun waiting to surprise everyone.”

The culinary balance master

Now, while craft fans love a chaotic fusion, chefs usually prefer a bit more method to the madness. Budhi Barwan, executive chef at The Orchid Lonavala, skips the sweet treats to make a compelling case for the humble, trusty lager. “My go-to brew is a crisp lager, appreciated for its clean, refreshing character and its ability to complement a wide range of food. Its balanced profile allows the flavours of a dish to come through without overpowering them, making it a versatile choice for a meal.”

Living in India means our food usually comes with a serious fiery punch. But according to chef Barwan, that’s exactly where an icy brew shines, acting as the ultimate fire extinguisher when things get extra spiced up. “One of my favourite unusual pairings is beer with spicy Indian food, especially fiery chicken tikka. The smoky, charred flavours of the chicken and the warmth of the spices create an intense combination, while the cool, refreshing character of the beer helps balance the heat. Each sip refreshes the palate and prepares it for the next bite.”

So as Oktoberfest rolls around, the chef’s takeaway is refreshingly simple: don’t overcomplicate it and never underestimate a cold lager next to a plate of smoky tikka. “Indian cuisine offers plenty of opportunities to experiment, from smoky kebabs and grilled meats to rich curries. A brew that is refreshing and well-balanced can work beautifully with strong flavours, while familiar dishes can take on a new character when paired thoughtfully. Ultimately, good beer pairing does not need to be complicated. Sometimes, the simplest combinations create the most satisfying experiences.”

The fermented fusion

While heavy malts and punchy craft ales have their loyal fans, sometimes you just want a brew that steps back and lets your food take centre stage. For Frido’s team lead Ankur Singh, the ultimate palate cleanser is an ultra-crisp rice lager—a style famous for its feather-light body and clean finish that practically begs for an icy pint glass. “My go-to brew is a rice lager. I enjoy it for its mild, easy-to-drink taste, especially when it’s served ice-cold. It gives you that crisp, light, and endlessly refreshing beer experience without any of the heavy bitterness,” he shares.

That clean, delicate base makes rice lager a prime canvas for bold, funk-forward bites. But when Singh decided to test those limits at a local diner, a spur-of-the-moment pairing delivered a punchy, fermented contrast that unexpectedly stole the show. “One of the more unusual combinations I’ve tried was pairing it with spicy, tangy kimchi at a Chinese restaurant. I wasn’t sure how the sharp acidity and heat of the fermented cabbage would pair with such a delicate lager, but surprisingly, the combination worked really well. The cold beer instantly cuts through the fiery kick of the kimchi, leaving you refreshed,” he tells us. 

The final sip

So, whether you’re dipping chocolate keema samosas into a stout in Mumbai or chasing a malty brew with warm gulab jamuns in Sikkim, the verdict this Oktoberfest season is loud and clear: the best beer pairing is whatever makes you happy.

“}]]