Matcha has moved from a niche preference to a much-desired fixture on café menus across the country. Yet walk into most establishments and the offering is largely identical: matcha, milk, ice, perhaps a drizzle of honey. If you are someone who loves to experiment with your drinks, here are a few matcha recipes shared by Angad Chachra, founder of The Bar Consultants, that you can try.
Restaurant tip: An easy, low-cost, high-margin addition includes just matcha, a touch of syrup, and soda water on tap. ● Shake in 60ml coconut water and 10ml home made date syrup. Restaurant tip: This is your vegan-menu matcha, and a natural pairing if you already stock plant milks for coffee. Restaurant tip: The puree batches easily from whatever mango is in season, and the same matcha foam sits well over other iced teas, so one prep serves more than one drink on the menu.
Also read | Try these 2 easy Caesar salad recipes for a refreshing meal at home: See step-by-step process Restaurant tip: Swap yuzu for regional citrus – kaffir lime, sweet lime- depending on what’s locally available. ● Stir in 15 – 20ml home made jaggery syrup.
Restaurant tip: A strong “Indian pantry meets Japanese tea” story for menus leaning into local-ingredient narratives.
