Tofu Tikka Masala & British Brown Ale

The history of chicken tikka masala is filled with conjecture on where precisely it originated. Some claim Glasgow, others claim New Delhi, and still others claim Newcastle. The consensus seems to be that chicken tikka masala is an English-born dish. What I thought was a relatively straightforward dish history (dishtory?) led me down a fascinating rabbit hole of food history and politics.

Going with the assertion that chicken tikka masala originated in England, for my first plant-based food and bee pairing, I swapped out the chicken for tofu and paired it with two classic British Brown Ales: Newcastle and Samuel Smith’s Nut Brown Ale. If you’re ever stuck on what beer to pair with food, matching location to location is always a great start.

I’ve never pressed more perfect tofu

I enjoyed Newcastle the best because it accented the earthiness of the tofu and basmati rice while highlighting the umami and acidity of the tomato-based sauce. The sweetness of the malt cut the spiciness from the chiles and spices to let the flavor really shine through and tamed the heat just enough that I was ready for another bite.