Kodi Seekulu Drunk on Masai Magic

That slow-burn intensity hands the baton to Masai Beer’s bold character. While Chef Mahender Singh’s green-chilli-andherb Kodi Seekulu meets the beer’s caramel and toffee notes, Mixologist Nupur Joshi’s Kokum Mohawk flips the brew into a tangy, deep-purple interlude that surprises and refreshes.

Masai Super Strong Beer
By VAM Distilleries & Beverages

Masai has been positioned as a spirit of adventure and freedom. With an ABV of upto 8 percent, it has become a popular choice for those who enjoy a robust and full-bodied flavour. Its rich, smooth flavour with a balance of malt and hops, gives it a crisp and refreshing taste. On the palate, it gives hints of caramel, toffee, and dark fruit. The beer is currently available in Delhi and Punjab, with plans to expand to more states.

Kodi Seekulu

There are a lot of Indian dishes that are cooked with green paste made with green chilli, coriander and mint leaves. Kodi Seekulu, also known as green chicken, is one of them, made with chicken, fresh aromatic herbs and spices. According to Chef MAHENDER Singh, this South Indian delicacy goes well with plain rice, jeera rice, roti or even with ghee rice and is best washed down with a glass of super strong Masai beer.

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Cuisine: Indian
• Servings: 2

Method

Grind the Paste

• Add coriander leaves, mint leaves, green chillies, green cardamoms, and onion, to a blender jar.
• If you do not have ginger garlic paste, then add half inch ginger and three medium garlic cloves to the same jar.
• Make a fine paste without adding water. Set this aside.

Cook the Chicken

• Heat oil in a pan.
• Add cumin and curry leaves and allow them to crackle.
• Add ginger garlic paste and fry for a minute.
• Add garam masala, coriander powder and chicken. Fry till it turns white.
• Cover and cook for 2-3 minutes.
• Add green paste. Fry for 3-4 minutes or until it turns aromatic.
• Cover and cook for another 2 minutes. This way the aroma of green paste and spice is absorbed by the chicken.
• Pour Masai beer and add salt.
• Stir well, and cover and cook until the chicken turns tender.
• Open the lid and cook until the gravy reaches a desired consistency.
• If desired, squeeze in some lemon juice before serving it with rice.

Glaze & Finish

• Place the fish on a serving plate.
• Add oil to a pan.
• Temper mustard seeds with dry red chillies and curry leaves.
• Pour the tempering over the cooked Kodi Seekulu.

MAHENDER Singh
Passionate and innovative culinary professional with a proven track record of elevating dining experiences through creativity, leadership and meticulous attention to detail, Chef Mahender has over two decades of expertise in the culinary world. As Executive Chef at Radisson, Gurugram, he orchestrated the kitchen’s pre-opening phase, setting and implementing high standards. As Head Chef of Hyatt Centric in Mumbai, he led the kitchen standards during pre-opening, ensuring top-notch quality. At Radisson Resort and Spa, he worked as the Executive Sous Chef where he was recognised for delivering personalised guest experiences and optimising food. He has also worked with Radisson Blu (Hyderabad), Shangri-La (Bengaluru) and Hyatt Hotel (Hyderabad).

Masai Drinks the Arabian Breeze
A Fuity, Tangy Twist on Mighty Brew

A brand like Masai super strong beer with its bold robust flavours is in itself a beverage too full of ‘punch’ to mix with. This is why Mixologist NUPUR Joshi chose Kokum, a tropical fruit of the Western Ghats, to give the beer a fruity and tangy makeover with her Beer-Tail Kokum Mohawk. An intriguing characteristic of the fruit is how its deep purple colours transforms into a dramatic and unpredictable deep purple-red when infused in any liquid.

• Beer Tail: Kokum Mohawk
• Glassware: Pilsner
• Garnish: Apple slices, two pieces of wet kokum
• Pairing: Tandoori Fish

Method

1. Soak Kokum pods into cranberry juice for a while.
2. Strain the liquid.
3. In a shaker, add the syrup and spice bitters over ice, and shake well.
4. Strain into a tall Pilsner glass.
5. Top it up with Masai beer.
6. Garnish with apple slices and wet kokum on a satay stick.

Flavour Profile

• Smell: Fruity-tart from Cranberry and kokum, apple freshness, aromatic bitterness and maltiness.
• Taste: Tangy-sour, fruity sweetness and subtle spice.
• Texture and Finish: Cool and refreshing with a creamy texture.

NUPUR Joshi

A Hotel & Business Management alumunus of American Hotel & Lodging Educational Institute, Nupur is a leading mixologist. She is currently working as a Food and Beverage Specialist at Glasapart Beverage Consultancy and has even landed her expertise to JW Marriott Pune in the past.