Beer pairing recipes with

Master Chef Bobby Geetha

A multi–international award-winning chef and author, Bobby has showcased his creativity and passion on some of the UK’s biggest culinary stages, including BBC’s MasterChef UK and the Great British Menu. He is also the founder of Kerala Canteen in Leeds, where his modern take on South Indian cuisine has won him widespread recognition.

Bobby has crafted 11 recipes from his restaurant kitchen, each designed to pair perfectly with Kingfisher Ultra. These dishes celebrate vibrant flavours, innovation, and the spirit of great food shared with great beer.

Meet Bobby Geetha

Gun Powder Potatoes

Ingredients (serves 4)

  • 8 medium waxy potatoes (eg. Maris Piper / Yukon Gold)Salt for boiling

  • 150–200 ml neutral oil (for frying) or enough for shallow/deep frying

  • 4 tbsp olive oil or melted ghee (for roasting & brushing)

  • Fresh lemon (1/2), for finishing

  • Fresh coriander or chives, finely chopped, for garnish

Gunpowder spice (makes ~6–8 tbsp) — quick homemade version

  • 6–8 dried red chilies (adjust heat)

  • 2 tbsp chana dal (split chickpeas)

  • 1 tbsp urad dal (optional)

  • 1 tbsp sesame seeds

  • 1 tsp coriander seeds

  • ½ tsp cumin seeds

  • 1/4 tsp asafoetida (hing) or 1 small garlic clove (optional)

  • 1 tsp flaky salt (or to taste)

  • 1 tsp sugar (optional, balances heat)

  • 6–8 fresh curry leaves (optional, for aroma)

Or use 4–5 tbsp good quality store-bought milaga podi / gunpowder if you want speed.

Duck Kothu Parotta

Ingredients (serves 4)

  • 2 parottas, chopped

  • 300–350g cooked duck, shredded

  • 2 tbsp oil, 1 onion sliced, 2 green chilies slit

  • 1 tbsp ginger-garlic paste, 1 tomato chopped

  • ½ tsp turmeric, 1 tsp chili, ½ tsp pepper, 1 tsp garam masala

  • 1 tbsp soy sauce (optional), salt to taste

  • 2 eggs, 1 tbsp ghee, curry leaves, coriander, lime wedges

Method:

  1. Heat oil, sauté onion, chilies, and curry leaves till golden.

  2. Add ginger-garlic, tomato, and spices; cook till soft.

  3. Stir in duck, then chopped parotta; mix well.

  4. Push aside, scramble eggs, then mix through.

  5. Add ghee, adjust seasoning, and serve hot with coriander and lime.

Trivandrum Fried Chicken

Ingredients (serves 4)

  • 500g chicken thighs or drumsticks

  • 2 tbsp ginger-garlic paste

  • 1½ tsp Kashmiri chili, 1 tsp turmeric, 1 tsp coriander, 1 tsp cumin, ½ tsp pepper

  • 1 tbsp vinegar or lemon juice

  • 2 tbsp yoghurt

  • 1 tbsp rice flour, 2 tbsp cornflour

  • Salt & chopped curry leaves

  • Oil for frying

  • Extra curry leaves & dried chilies for garnish

Method:

  1. Mix all marinade ingredients into a thick paste; coat chicken well and marinate 2 hrs (or overnight).

  2. Deep fry in hot oil until crisp and golden, 8–10 mins. Drain.

  3. Flash-fry curry leaves and dried chilies; garnish.

  4. Serve hot with lemon wedges or mint chutney.

Tip:
Use Kashmiri chili for colour and double-fry for extra crunch.

Grilled Green Pepper Lamb Chop

Ingredients (serves 1)

  • 1 x 4oz lamb chop

  • 2 green peppers, 2 green chilies, 3 garlic cloves, 1-inch ginger

  • 1 tbsp each coriander & mint leaves

  • ½ tsp cumin, ½ tsp peppercorns

  • Juice ½ lemon, 2 tbsp yoghurt, 1 tbsp oil, salt

  • 1 potato, butter or ghee, salt & pepper

  • 4 tbsp yoghurt, 1 tbsp mint, 1 tsp lemon juice

Method:

  1. Blend marinade ingredients into a paste; season.

  2. Coat lamb, marinate 2–3 hrs or overnight.

  3. Grill 3–4 mins each side; rest 5 mins.

  4. Mash potato with butter, salt, and pepper.

  5. Mix yoghurt, mint, lemon juice, and salt.

  6. Serve lamb on mash with mint yoghurt.

Brocolli Uthappam

Ingredients (serves 2)

  • 1 cup dosa batter (store-bought or homemade)

  • ½ cup broccoli florets, finely chopped

  • ¼ cup onion, finely chopped

  • 1 green chili, minced

  • 1 tbsp coriander leaves, chopped

  • Salt, to taste

  • Ghee or oil, for cooking

Instructions

  1. Heat a tawa or non-stick pan and lightly grease with ghee or oil.

  2. Pour a ladle of dosa batter and spread into a small thick circle.

  3. Sprinkle broccoli, onion, green chili, and coriander over the top.

  4. Drizzle oil around the edges, cook until golden brown on one side, then flip briefly to cook through.

  5. Serve hot with coconut chutney or sambar.

Sea Bass Pollichatu

Ingredients (serves 2)

  • 2 sea bass fillets (skin on)

  • Salt & lemon juice, to taste

  • 2 tbsp coconut oil

  • ½ tsp mustard seeds

  • 1 small onion, finely chopped

  • 1 green chili, slit

  • 1 tsp ginger-garlic paste

  • 8–10 cherry tomatoes, halved

  • ½ tsp turmeric powder

  • 1 tsp Kashmiri chili powder

  • ½ tsp coriander powder

  • Fresh curry leaves

  • Juice of ½ lemon

Instructions

  1. Season sea bass with salt and lemon juice. Pan-sear skin-side down in hot oil until golden and crisp. Set aside.

  2. In a pan, heat coconut oil. Add mustard seeds, onion, curry leaves, and green chili. Sauté until golden.

  3. Stir in ginger-garlic paste and cherry tomatoes. Add turmeric, chili, and coriander powders; cook until thick and fragrant.

  4. Finish with lemon juice, spoon the masala onto a plate, and top with the seared fish.

  5. Serve hot with steamed rice or a chilled Kingfisher Ultra.

King Prawn & Courgette Masala

Ingredients (serves 2)

  • 200–250g king prawns (tail-on, cleaned)

  • 1 small courgette, sliced

  • 1 small onion, finely chopped

  • 1 tomato, chopped

  • 1 green chili, slit

  • 1 tsp ginger-garlic paste

  • ½ tsp turmeric powder

  • 1 tsp Kashmiri chili powder

  • ½ tsp cumin powder

  • ½ tsp coriander powder

  • Salt, to taste

  • 2 tbsp oil

  • Fresh coriander, for garnish

Instructions

  1. Heat oil in a pan and sauté onions and green chili until soft.

  2. Add ginger-garlic paste and cook for 1 minute.

  3. Stir in tomatoes, turmeric, chili, cumin, and coriander powders. Cook until the masala thickens.

  4. Add courgette slices and cook for 2–3 minutes.

  5. Add prawns, season with salt, and cook until the prawns turn pink and tender.

  6. Garnish with fresh coriander and serve hot.

Grain Fed Chicken Curry

Ingredients (serves 2)

  • 300–350g chicken breast, cut into pieces

  • 1 small onion, finely chopped

  • 1 tomato, chopped

  • 1 green chili, slit

  • 1 tsp ginger-garlic paste

  • ½ cup roasted coconut (grated or desiccated)

  • ½ tsp turmeric powder

  • 1 tsp Kashmiri chili powder

  • 1 tsp coriander powder

  • ½ tsp cumin powder

  • ½ tsp garam masala

  • Salt, to taste

  • 2 tbsp oil

  • Fresh coriander, for garnish

Instructions

  1. Heat oil in a pan and sauté onions and green chili until soft.

  2. Add ginger-garlic paste and cook for 1 minute.

  3. Stir in tomatoes, turmeric, chili, coriander, and cumin powders; cook until the masala thickens.

  4. Add roasted coconut and mix well.

  5. Add chicken pieces, season with salt, and cook until tender, adding a splash of water if needed.

  6. Finish with garam masala and garnish with fresh coriander.

Paneer Pepper Fry

Ingredients (serves 2)

  • 300–350g chicken breast, cut into pieces

  • 1 small onion, finely chopped

  • 1 tomato, chopped

  • 1 green chili, slit

  • 1 tsp ginger-garlic paste

  • ½ cup roasted coconut (grated or desiccated)

  • ½ tsp turmeric powder

  • 1 tsp Kashmiri chili powder

  • 1 tsp coriander powder

  • ½ tsp cumin powder

  • ½ tsp garam masala

  • Salt, to taste

  • 2 tbsp oil

  • Fresh coriander, for garnish

Instructions

  1. Heat oil in a pan and sauté onions and green chili until soft.

  2. Add ginger-garlic paste and cook for 1 minute.

  3. Stir in tomatoes, turmeric, chili, coriander, and cumin powders; cook until the masala thickens.

  4. Add roasted coconut and mix well.

  5. Add chicken pieces, season with salt, and cook until tender, adding a splash of water if needed.

  6. Finish with garam masala and garnish with fresh coriander.

Chilli & Tamarind Cauliflower

Ingredients (serves 2)

  • 1 small cauliflower, cut into florets

  • 3 tbsp cornflour (for coating)

  • Salt, to taste

  • Oil for frying

  • 1 small onion, sliced

  • 1 green chili, sliced

  • 1 tsp ginger-garlic paste

  • 1 tbsp tamarind paste

  • 1–2 tsp chili sauce (adjust to taste)

  • ½ tsp turmeric powder

  • 1 tsp chili powder

  • 1 tsp sugar (optional, for balance)

  • Fresh coriander, for garnish

Instructions

  1. Toss cauliflower florets in cornflour and salt. Fry until crisp; set aside.

  2. Heat a little oil in a pan and sauté onions and green chili.

  3. Add ginger-garlic paste, tamarind, chili sauce, turmeric, chili powder, and sugar. Cook until glossy.

  4. Add fried cauliflower and toss to coat in the sauce.

  5. Garnish with coriander and serve hot.

Unbelievably smooth

Taste


Smooth and light-bodied, with a dry and satisfying finish.

Aroma

Aromas of grains, grass, and a hint of citrus.

Colour

A crisp liquid with Golden amber hues.

Product info:

  • ABV: 5%

  • Format: 330ml Bottle

  • Suitable for Vegans & Vegetarians

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