14 Food and Drink Pairings from Different Cultures

Around the world, people have discovered combinations of foods and drinks that bring out the better flavors in each other. These traditional pairings have been passed down through generations and offer a gentle glimpse into different cultural tastes. They reflect a simple yet meaningful approach to enjoying meals in a way that feels familiar and comforting. Let’s explore some food and drink combinations that show how diverse and tasty global cuisine can be, while also adding a bit of warmth and curiosity to the dining experience.

1. Sushi and Green Tea (Japan)

Japanese cuisine values balance in flavors, which is why green tea is the ideal companion for sushi. The clean, slightly bitter fragrance of green tea cleanse the palate between different fish varieties. Many Japanese restaurants serve genmaicha (green tea with roasted rice) specifically with sushi, as its toasty flavor complements the rice without overwhelming the subtle taste of raw fish. The warm tea also helps with digestion. Tea masters in Japan recommend taking small sips between pieces rather than drinking a large amount at once, allowing you to fully appreciate pieces of sushi.

2. Tacos and Horchata (Mexico)

When enjoying spicy Mexican tacos, There are not many drinks that can cool the heat better than horchata, a sweet rice milk drink flavored with cinnamon. This refreshing beverage originated from the Valencia region of Spain but has become a staple in Mexican cuisine. The creamy sweetness of horchata provides a pleasant contrast to the savory, often spicy fillings of traditional tacos. Many Mexican families make horchata from scratch, soaking rice overnight and blending it with water, cinnamon, and sugar. Street vendors throughout Mexico typically offer both items together, recognizing how well they complement each other.

3. Curry and Mango Lassi (India)

Indian curry dishes with their complex spice blends find their match in the sweet, cooling mango lassi. This yogurt-based drink combines the tanginess of yogurt with the sweetness of mango pulp and a hint of cardamom. The dairy in lassi contains casein, which binds to the capsaicin in chili peppers, effectively reducing the burning sensation. Many Indian restaurants serve lassi in tall glasses, often with a sprinkle of ground pistachios on top. Families across India make variations of this pairing at home, sometimes adding a pinch of salt or cumin to the lassi for a more savory contrast.

4. Falafel and Mint Tea (Middle East)

Across the Middle East, crispy falafel sandwiches wrapped in warm pita with tahini sauce pair well with hot mint tea. The herbal, refreshing qualities of the tea cut through the richness of the fried chickpea balls. Mint tea is served in small glass cups, allowing the drinker to see its beautiful green color. The combination is common in countries like Lebanon, Jordan, and Egypt, where street vendors often sell both items side by side. Traditionally, the tea is poured from a height to make a light foam on top, and it’s typically sweetened to balance the savory, herb-filled falafel.

5. Dim Sum and Jasmine Tea (China)

In Chinese tea houses, the dim sum is incomplete without pots of fragrant jasmine tea. The light floral fragrance of the tea help cleanse the palate between different dumplings and small plates. Tea is so essential to this dining experience that the Cantonese phrase for having dim sum is “yum cha,” which literally means “drink tea.” The warm tea aids digestion as you sample various steamed, fried, and baked treats. Chinese families often gather for weekend dim sum brunches, where the eldest person traditionally pours tea for everyone else as a sign of respect and care.

6. Kebabs and Ayran (Turkey)

Turkish kebabs, with their smoky, grilled meat flavors, are traditionally enjoyed with ayran, a salted yogurt drink that’s both refreshing and tangy. This simple beverage consists of yogurt, water, and salt, sometimes with a hint of mint. The coolness of ayran balances the heat of freshly grilled meat and helps cut through the richness. Turkish restaurants often serve ayran in small copper cups or tall glasses, sometimes with a frothy top created by vigorously whisking the mixture. During hot summer months, this pairing is especially popular, as the cold drink provides relief while enjoying hot food from outdoor kebab stands.

7. Biryani and Raita (South Asia)

The aromatic rice dish biryani, layered with spices and meat or vegetables, finds its companion in raita, a cooling yogurt side dish. This pairing is common across Pakistan, India, and Bangladesh. Raita typically contains yogurt mixed with cucumber, mint, and cumin, adding a cooling effect that balances the warm spices in biryani. The combination helps moderate the heat of the dish while adding moisture to the rice. Family gatherings and community events in South Asia often feature this pairing as a centerpiece, with different regional variations adding local herbs and vegetables to the raita.

8. Baklava and Turkish Coffee (Mediterranean)

The intense sweetness of baklava, with its layers of phyllo dough, honey, and nuts, pairs well with the strong bitterness of Turkish coffee. This combination is enjoyed throughout Greece, Turkey, and the Levant region. Turkish coffee is prepared unfiltered in a small pot called a cezve, resulting in a thick, strong brew often flavored with cardamom. The coffee’s bitterness cuts through the syrupy sweetness of baklava, creating a balanced experience. Traditionally served after meals, this pairing is often accompanied by conversation and relaxation, with coffee grounds in the cup sometimes used for fortune telling.

9. Samosas and Chai (India)

The practice of enjoying crispy, spiced samosas with a cup of masala chai is deeply ingrained in Indian culture. The warming spices in the tea—cardamom, cinnamon, cloves, and ginger—echo and complement the spices in the samosa filling. Chai is typically prepared by boiling black tea with milk, sugar, and spices until it develops a rich, creamy texture. The slight sweetness of the tea balances the savory, sometimes spicy filling of potato and pea samosas. This combination is especially popular during different occasions India, when families gather to enjoy the warm snack and beverage as rain falls outside.

10. Meze and Rosewater Sherbet (Iran)

Iranian dining traditions include enjoying small meze plates of herbs, cheeses, and breads with rosewater sherbet, a sweet, fragrant drink. Unlike Western sherbet, Persian sherbet is a cool, non-dairy beverage made from sugar, water, and floral essences. The light floral fragrance of the drink complement the bold flavors of herbs like mint, basil, and tarragon that are commonly served on the meze platter. Many Iranian families prepare homemade sherbet using dried rose petals and serve it in colorful glass pitchers. This combination is especially popular during summer months and at gatherings.

11. Kimchi and Barley Tea (Korea)

Korean meals featuring the fermented vegetable dish kimchi are often accompanied by barley tea (boricha), a roasted grain beverage with a nutty flavor. Unlike many tea pairings, boricha is usually served cold and unsweetened. The clean, slightly bitter taste of the tea helps reset the palate between pieces of tangy, spicy kimchi. Korean households typically keep a pitcher of boricha in the refrigerator year-round, as it’s considered both refreshing and beneficial for digestion. This pairing represents the Korean philosophy of balance in meals, with the cool tea tempering the heat and intensity of the fermented vegetables.

12. Hummus and Lemonade (Levant)

Throughout Lebanon, Syria, and Palestine, the creamy chickpea dip hummus served with warm pita bread finds its match in fresh lemonade with mint. The tartness of the lemonade cuts through the rich, tahini-based hummus. Middle Eastern lemonade often includes orange blossom water or rose water for a floral fragrance that enhances the simple beverage. Street vendors in cities like Beirut serve this combination to hungry customers looking for a quick, satisfying meal. Family gatherings often feature large platters of hummus drizzled with olive oil and sprinkled with sumac, accompanied by pitchers of homemade lemonade with floating mint leaves.

13. Naan and Karak Chai (Gulf States)

In countries like Qatar, UAE, and Bahrain, the combination of freshly baked naan bread with karak chai (strong milk tea) is a delicious meal. Karak chai contains black tea, milk, sugar, and cardamom, sometimes with additional spices like saffron or cinnamon. The slightly sweet, milky tea pairs well with the chewy, often garlic-flavored flatbread. This combination is so popular that karak chai stalls with adjoining bakeries can be found on street corners throughout Gulf cities. Many locals enjoy this pairing as an afternoon break, dipping pieces of the warm bread into the strong tea while catching up with friends.

14. Injera with Stew and Spiced Tea (Ethiopia)

Ethiopian cuisine centers around injera, a sourdough flatbread used to scoop up various stews (wats), paired with spiced tea. This fermented teff flour bread has a tangy flavor that complements the rich, spicy stews it accompanies. Ethiopian spiced tea often contains cinnamon, cloves, and cardamom, making a warming beverage that balances the meal. Community meals in Ethiopia typically involve people sharing from the same large platter of injera topped with different stews, with tea served throughout. The slightly sweet tea helps moderate the heat from berbere spice blend that features prominently in many Ethiopian dishes.