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Hara Bhara Kebab by Chef Navjot Arora Owner and Chef of two of Westchester NY most prominent restaurants, Chef Navjot Arora expertly highlights South & Southeast Asian cuisine. Read More INgredients 1 cup Chopped & blanched fresh spinach ¼ cup Blanched & crushed green peas ½ cup Grated paneer/farmers cheese ½ cup Grated cooked potatoes Small Sprig Chopped Cilantro 1 inch Chopped Ginger 2 Chopped Green Chili Lemon juice Half lemon Salt To taste A pinch of Garam masala powde A pinch of Kasuri methi/dried fenugreek powder ¼ tsp Red chili powder ½ cup Roasted chana dal ¼ tsp Whole cumin seeds Oil To pan fry Instructions Take 1 tbsp of oil sauté cumin seeds, chopped ginger and kasoori methi Add the spinach, peas, chili powder, garam masala, sauté till done, put aside to cool.(make sure the water is squeezed out of blanched spinach and peas) Combine this mixture with the rest of the ingredients; shape into small patties & pan fry in hot oil till crispy. Serve with tamarind and mint chutneys Makes 4 ServingS Chef NAVJOT ARORA NEW YORK CITY, NY Follow : @chefnavjot Visit Chef Navjot's Restaurants: Chutney Masala Bistro Sambal Owner and Chef of two of Westchester NY most prominent restaurants, Chef Navjot Arora expertly highlights South & Southeast Asian cuisine. Chef Navjot has also been featured multiple times at the James Beard House. ​ Q: What was your favorite dish growing up? A: Carrot Halwa. It was quite the production and the whole family was involved, seasonal fresh carrots, peeled and grated by me and simmered in whole milk for hours. The end result of hours of work was all worth it for this sweet treat ​ ​ Q: Do you have a signature dish? A: Hara Bhara Kebab ​ ​ Q: How would you describe your style of cooking? What dish do you feel truly reflects your personality, passion and style of cooking? A: Simplistic, wholesome, no fuss Q: Where do you draw your inspiration from? A: Anthony Bourdain ​ Q: Why do you think 1947 Beer pairs so well with your dishes? A: I think the 1947 Lager does not overpower the food by being too hoppy-it just simply complements the flavors . ​

Tandoori Prawns by Chef Hemant Mathur Chef Hemant Mathur , the first Indian chef in the US to be awarded a Michelin Star, has transformed the Indian dining experience over his 30 year career. Read More INgredients 1 Tbsp ginger-garlic paste 2 Tbsp hung yogurt 1 lemon, juiced 2 Tbsp olive oil ¾ Tsp turmeric 1 Tsp cayenne or chili powder 1 Tsp garam masala 1 Tsp salt 1 Tbsp chickpea flour 12 (U8-10 count) colossal shrimp Instructions Combine all the ingredients, except the shrimp, in a mixing bowl. Leaving the shrimp tails intact, remove the shells from the shrimp; and then devein and butterfly them. Add the shrimp to the bowl and marinate in the refrigerator for 1 hour. Preheat oven to 400° F. Lay the shrimp on a baking sheet and bake for 8 to 10 minutes. Serve Hot Makes 4 Serving Chef HEMANT MATHUR NEW YORK CITY, NY & MIAMI, FLA Follow: @hemantmathurcatering Visit Chef Hemant's Restaurants: Maska Saar Chef Hemant Mathur, the first Indian chef in the US to be awarded a Michelin Star, has transformed the Indian dining experience over his 30 year career. Along with being featured at the James Beard House, he has opened several well known ground breaking restaurants both in NY & Florida, Chef Hemant Mathur is respected by his peers internationally as the "Tandoor Master". ​ Q: How would you describe your style of cooking? A: Classical flavors with modern plating Q: Do you have a signature dish? A: Tandoori Lamb Chops ​ Q: What is your favorite ingredient to cook with? A: Saffron. The flavor profile is robust ​ Q: Is there a Chef that you admire? A: Thomas Keller ​ Q: Why do you think 1947 Beer pairs so well with your dishes? A: The beer provides a nice light balance to the food ​

Kale Pakoda by Chef Chintan Pandya Chef Chintan Pandya is the Executive Chef of critically acclaimed Adda Indian Canteen in Long Island City and Rahi in the West Village. Read More Pakoda , is an Indian fried snack. It is a popular snack across the Indian subcontinent, where it is served in restaurants and sold by street vendors. INgredients 1⁄2 cup Besan Flour 1⁄4 cup Rice Flour 10 Kale Leaves 2 Chopped Green Chili peppers 1⁄4 tsp Red Chili Powder 1⁄4 tsp Turmeric Powder 1⁄4 tsp Cumin Powder 1 Tbsp Chopped Coriander Leaves Salt To Taste 1⁄2 cup Tamarind Chutney 1⁄2 cup Mint Chutney 2 cups Sweet & Spiced Yogurt Oil For Frying Instructions Mix together besan and rice flour, chopped green chili, red chili powder, turmeric powder, cumin powder, chopped coriander leaves and salt. Add water and make a batter with above ingredients, Heat oil in a wok. Dip the kale leaves in the batter and deep fry in hot oil. Fry the crisps and remove from wok and drain the oil Top fried kale leaves with tamarind chutney, mint chutney and sweet and spicy yogurt. Makes 1 Serving Chef Chintan Pandya NEW YORK CITY, NY Follow: @chefchintan Visit Chef Chintan's Restaurants: Adda Rahi Chef Chintan Pandya is the Executive Chef of critically acclaimed Adda Indian Canteen in Long Island City and Rahi in the West Village. He is also a semifinalist for James Beard Award for New York's best chef. ​ Q: How would you describe your style of cooking? A: Rustic and Homestyle ​ Q: What are some of the interesting industry trends right now? A: People are becoming more focused on ingredients and seeing a move towards simplification. Ethnic restaurants are focusing more on traditional dishes. ​ Q: What is your favorite ingredient to cook with? A: Various types of Greens. (Spinach, Methi, Mustard Leaves)​​ Q: How do you pair beer and food? A: Indian Food has a lot to offer for beer as a pairing given the wide flavor profile ​ Q: Why do you think 1947 Beer pairs so well with your dishes? A: 1947 Beer compliments the Indian spices and complexity ​

Special Events Share 1947 Craft Beer has been involved in some amazing events ranging from Film Festivals, Happy Hour Fundraisers to Cultural & Charity Events. If you have an upcoming event and want to have 1947 Beer be a part of it, please contact us. Cheers! Out of gallery

Chicken Tikka by Chef Chintan Pandya Chef Chintan Pandya is the Executive Chef of critically acclaimed Adda Indian Canteen in Long Island City and Rahi in the West Village. Read More The word "tikka" is a Hindi and Urdu word and means "bits" or "pieces". It is traditionally small pieces of boneless chicken baked using skewers on a brazier after marinating in Indian spices and dahi. INgredients 30 g Red Chilli Paste 150 g Lemon Juice 150 g Cream 5 lbs Boneless Chicken Thigh 50 g Cheese 5 g Salt 50 g Ginger Garlic Paste 3 g Dried Fenugreek 100 g Hung Curd Instructions Clean and cut the chicken thigh into "tikkas" (pieces) and marinate it with ginger garlic paste, salt, red chili paste and lemon juice Rub everything together to a smooth paste getting it to a creamy texture. Then add in the cream gently. Do not over rub it as cream will get curdled. Squeeze the chicken tikka and drain off water and mix gently into the marinade. Skewer the chicken and glaze in tandoor. Makes 10 Servings Chef Chintan Pandya NEW YORK CITY, NY Follow: @chefchintan Visit Chef Chintan's Restaurants: Adda Rahi Chef Chintan Pandya is the Executive Chef of critically acclaimed Adda Indian Canteen in Long Island City and Rahi in the West Village. He is also a semifinalist for James Beard Award for New York's best chef. ​ Q: Where do you draw your inspiration from? A: Childhood experiences ​ Q: What is a new ingredient that you have experimented with in your cooking? A: Fish Head. Lot of flavors to work with. ​ Q: Is there a Chef that you admire/influenced you? A: Grant Achatz from Alinea and Wiley Dufrense ​ Q: What country's food were you most impressed by? A: Thailand ​ Q: Why do you think 1947 Beer pairs so well with your dishes? A: 1947 Beer compliments the Indian spices and complexity

Chili Chicken by Chef Roshni Gurnani Chef Roshni Gurnani is a highly innovative and passionate chef with an exceptional 14 years record of international culinary experience in 5 and 4 star establishments such as Park Hyatt Resort & Spa, The Sagamore Resort and Thistle Marble Arch Hotel. Read More INgredients 2 lbs boneless skinless chicken 1 Tbsp chaat masala 1 tsp Garam masala 1 tsp black mustard seeds 4-5 curry leaves 1 tsp cumin 2 Tbsp Thai chili sauce 2 Tbsp chili garlic sauce 2 Tbsp hoisin 2 Tbsp soy 2 Tbsp ginger garlic paste 1/2 Cup Oil 2 Tbsp sesame oil 4 Kieffer lime leaves 1/4 Cup corn starch 1 bottle 1947 Premium Lager optional 1 green bell pepper large diced 1/2 yellow pepper large diced 1/2 red pepper large diced 1 purple onion large diced Instructions Mix Cornstarch with 1947 Premium Lager and make into a batter. Dice chicken thighs and sprinkle with Chaat masala. Then dip chicken into beer batter and fry in hot oil until done (approximately 15 minutes). Drain on a paper towel and set aside. In a wok, heat sesame oil, add ginger garlic paste, mustard seeds, curry leaves and sauté for 2 mins add Garam masala and cumin and sauté for 2 mins. Add the cut veggies (optional) and cook for about 4 mins. Add the sauces and some water (if a gravy is desired) and lime leaves simmer for 5-6 mins. Then Toss in the chicken. Garnish with scallions Makes 6 Servings Chef Roshni Gurnani Houston, TX Follow Chef Roshni: @chef_rosh Winner of Food Network Show “Chopped”. Hell’s Kitchen Season 10 contestant. Member of 5 Star Chef Organization. ​ Q : Where did you learn how to become a chef? A: Received my formal training from the Culinary Institute of Canada. Informal training started at age 13. I observed and watched the Chefs techniques at the restaurants I worked in. ​ Q : Where do you draw your inspiration from? A: Definitely draw from my culture and roots. Sindhi culture is very important to me and really want to really highlight this style of cooking. ​ Q : What is your favorite ingredient to cook with? A: Cardamom. Such a versatile ingredient that I can use across my dishes. ​ Q: Which country’s food were you most impressed by? A: Singapore ​ Q: Why do you think 1947 Beer pairs so well with your dishes? A: 1947 Beer highlights the flavor of the food. ​

Allepy Prawn Curry by Chef Gaurav Anand Chef Gaurav Anand is chef and owner of three critically acclaimed and internationally recognized NYC restaurants - Bhatti Indian Grill, Moti Mahal Delux and Awadh, having received 2 Star reviews by the New York Times. ​ Read More SHRIMP Curry - one of the easiest recipes you can make at home, packed with flavor and ingredients in your pantry. Instead of a tandoor, cook the shrimp (6 pieces) on your grill or in the oven at 250F for 4-5 minutes (to make this vegetarian, use tofu or mixed vegetables) INgredients Marinade 1 tsp ginger - garlic paste 1 tsp kashmiri red chili powder 1 ½ tsp turmeric Lemon Juice: Half a lemon squeezed Keep aside for a couple of hours INgredients Sauce ½ cup sliced onions ½ cup sliced tomatoes 1 tsp mustard seeds 3-4 whole red chillies 3-4 green chilies sliced lengthwise 1 tsp cumin seeds 6-7 curry leaves 2 tsp turmeric Salt to taste 8 oz Coconut milk 2 tsp lemon juice 4 leaves fried curry leaves for garnish Instructions Heat oil, add the spices and curry leaves Add onions, fry till golden brown Add turmeric and salt Add tomatoes, fry for 1 min Add coconut milk, combine and cook till the milk slightly thickens and changes to a pale yellow color Remove from heat, plate and add the shrimp Squeeze lemon juice and garnish with fried curry leaves Goes best with naan or white or lemon rice Makes 2 Servings Chef Gaurav Anand New York City, NY Follow: @chef.anand Visit Chef Gaurav's restaurants: Awadh Bhatti Moti Mahal Delux Chef and owner of three critically acclaimed and internationally recognized NYC restaurants - Bhatti Indian Grill, Moti Mahal Delux and Awadh, having received 2 Star reviews by the New York Times. ​ Q: Where do you draw your inspiration from? A: From different successful chefs with different backgrounds. Traveling to different destinations allows me to explore new flavors and create innovative dishes. ​ Q: What dish do you feel truly reflects your personality, passion and style of cooking? A: Kebabs are my thing I should say. From the marination to the char burned bits. Easy to cook and eat! ​ Q: How would you describe your style of cooking? A: We all have very fast pace lifestyles - so if something can be made in a short time, look good, and hold great flavor, it's calling my name! ​ Q: Favorite Street Food? A: Definitely Chaat - Sev Puri mostly. Q: Why do you think 1947 Beer pairs so well with your dishes? A: Many of my patrons come in specifically asking for 1947. It helps makes their dining experience. ​ ​

Stuffed Mushrooms by Chef Anita Jaisinghani Acclaimed Chef Anita Jaisinghani , James Beard Nominee for Best Chef Southwest and Best New Restaurant, continues to create and feature inventive Indian dishes in a new light. Read More Button mushrooms are mild and absorb different flavors beautifully. These baked caps can be served as an appetizer or side dish INgredients 1 lb (~20) button mushrooms 2 Tbsp EVOO pinch salt 1/2 cup of cooked black garbanzo beans* 1 Tsp chopped minced garlic 1⁄2 Tsp coriander seeds crushed with a rolling pin 1 serrano pepper 2 Tbsp chopped pecans 1⁄2 cup of coconut milk 2 Tbsp of herbs - cilantro, basil or kari leaves 1 Tsp salt Ideas / Variations Replace the coconut milk with your favorite melting cheese (like goat cheese). Replace the black beans with lentils - channa dal is particularly good. Place in a bowl over Mint Cilantro Chutney. Instructions 1. Preheat the oven to 350F. Remove the stems & reserve. Take the caps of the button mushrooms and brush or rinse to ensure they are clean. Marinate with 2 Tbsp of olive oil & salt then place cup side up on a baking sheet. 2. Finely chop the mushroom stems and sauté with a bit of olive oil to remove any excess water. Remove from the heat and add to the black beans, garlic, coriander seeds, serrano pepper, pecans, coconut milk, herbs and salt. 3. Stuff the mushrooms with the mixture and bake for 10 minutes 4. Let rest or 10 minutes before eating. ​ Makes 20 ServingS Chef ANITA JAISINGHANI HOUSTON, TX Follow: @India1948 Visit Chef Anita's Restaurant: Pondicheri Acclaimed Chef Anita Jaisinghani, James Beard Nominee for Best Chef Southwest and Best New Restaurant, continues to create and feature inventive Indian dishes in a new light. Her unique style and approach to cooking has gained her multiple awards and recognition along with a ever growing following in Houston, TX. ​ Q: Where do you draw your inspiration from? A: Streets of India and home cooking. ​ Q: What dish do you feel truly reflects your personality, passion and style of cooking?? A: Honestly, my entire menu at Pondicheri & the Bake Lab. ​ Q:What is a new ingredient that you have experimented with in your cooking? ? A: Fresh herbs from farms. They are an amazing touch of flavor and the herbs from farms take herbs to a new level! Q: Where did you learn how to become a chef?? A: I never learned formally, instead I studied Biology and then worked at Café Annie (the best restaurant at the time in Houston, TX) for two years and then opened Indika (my first restaurant.) ​ Q: Why do you think 1947 Beer pairs so well with your dishes? A: 1947 Beer has a wonderful way of working with Indian food and it is a incredibly tasty & malleable beer that can go with our fish, vegetarian and meat dishes! ​

About Our Craft 1947. Bold Year. Bold Beer. 1947 . It’s not just a number—it was a year where the unthinkable and impossible became reality. 1947 symbolizes what this beer represents. A year in which the world witnessed some amazing accomplishments, and people dared to think differently: 1947 1947. A beer for those that dare to think differently. Bold India gained its independence after being ruled for 200 years Inclusive Cambridge University began to admit women as full time-students Innovative The basic concept of cellular phones was created Game Changing Jackie Robinson broke the color barrier becoming the first African-American to play in Major League Baseball Great Standalone Beer, Pairs Extremely Well with Food So what’s 1947 taste like? Since 1947 represents a bold year, we couldn’t just have a beer that tasted ordinary. We handcrafted a light bodied lager with great rich character that is reflective of its name. The beer is flavorful on the front end and is specially brewed to have a smooth finish. And we didn’t stop there. We also dared to think differently. We pushed beyond the limits of a great beer and wanted to create the perfect beer that would complement food with a little kick - because sometimes you need a little kick to accomplish great things! And our palettes were tired of the same old, tentative responses. So take your pick—Indian, Asian, BBQ, Mexican fare. 1947 offers the perfect pairing for food with a little spice to it. So much so that renowned celebrity chefs from around the country are using it in and with their recipes. Explore Our Recipes And judges with knowledgeable palettes have confirmed what a great standalone beer this is: An Award-Winning Craft Beer #1 Lager Beer at the Bacon & Beer Festival - Seattle #1 Beer at the Beer & Taco Get Down - New York Featured NINE times at the James Beard Foundation House Dinners - New York Top 3 Beer at the Hops & Props Festival - New York Top 3 Beer at the Beer, Bourbon & BBQ Festival - New York Top 3 Beer at the Queens BBQ Smokedown & Brew Fest - New York A Premium Lager for Those Bold Enough to Stand Out Branded with an iconic elephant that culturally represents power and intelligence, 1947 is a story to be told boldly , and chosen proudly. What 1947 represents is impossible to forget. ​ We are telling our bold story, one bar , one restaurant , one distributor at a time. They’ve listened, and you can now enjoy 1947 in places across the country, from New York all the way to Seattle . ​ Our story goes down as smooth our beer. And we’re not done telling it yet. Do you dare to think differently ? However You Enjoy It , Do It Boldly .

Chai Pani's Famous Sloppy Jai by Chef Meherwan Irani Chef Meherwan Irani's restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Men's Health, USA Today, and Bon Appetit, among others. ​ Read More Straight from the Chai Pani vault, this recipe is a fun take on that quintessential Indian street food, Kheema Pav. ​ Made with spiced lamb hash that is simmered in a stew of tomatoes, ginger, and aromatic spices, the kheema is then piled high on top of buttered, grilled pav (aka Indian buns) and topped with chopped onions, cilantro, and chutneys. It's the most awesome sloppy joe you'll ever have. ​ Watch Meherwan create this recipe! INgredients 1 lb ground lamb 2 Cups diced onion 1/2 Cup yogurt 2 Cups crushed tomato 2 Tbsp Oil of choice Handful chopped cilantro 1 Tbsp Spicewalla Cumin Seed Pinch of Spicewalla Black Peppercorn 1 Tbsp diced ginger 1 Tbsp diced serranos 2 Tbsp ginger-garlic paste* 2 tsp Spicewalla Coriander Powder 1 tsp Spicewalla Turmeric Powder 2 tsp Spicewalla Cumin Powder 1 tsp Spicewalla Kashmiri Chilli Powder 1 tsp sugar 1 tsp vinegar 1 tsp Spicewalla Garam Masala Spicewalla Sicilian Sea Salt, to taste 1 Pav (or any soft dinner roll. Hawaiian rolls work best) *Ginger garlic paste is simply equal parts peeled ginger and garlic pureed/blended together. Blend equal amounts of peeled garlic and peeled fresh ginger (1/4 cup of each into a smooth paste in a food processor - a teaspoon of oil will help it blend smoothly. Will keep refrigerated in a glass jar for at least a month. This stuff is gold - it makes a great base rub on chicken and meats). If you don’t have a food processor, finely mince a tablespoon of ginger and garlic and mix together. Instructions In a large pot add oil and heat. Add cumin seed and a pinch of black peppercorn. Let sputter then add the diced yellow onion. Let onions get golden brown and then add diced ginger and diced serranos. Sauté for a few minutes. Add ginger-garlic paste. Sauté until the raw smell is gone. Add coriander powder, turmeric, cumin powder, red chili powder Add a handful of chopped cilantro. Sauté spices for 1 minute then ground lamb and mix well with the ingredients in the pan making sure nothing sticks to the bottom and then brown the lamb over medium-high heat until fully cooked. Add yogurt and continue cooking for 20 minutes then add crushed tomato, sugar, vinegar, and garam masala. Check for salt and let cook for 10 minutes. Assembly Griddle Pav (Indian bread) on both sides with butter. Pile kheema high on the bottom bun, drizzle with sweet yogurt, tamarind and green chutney, garnish with chopped cilantro & diced red onions. Top with the other half of the Pav. Makes 4 Servings Chef Meherwan Irani Georgia and North Carolina Follow: @meherwanirani Visit Chef Meherwan's Restaurants: Chai Pani Botiwalla Four James Beard Award nominations for Best Chef in the Southeast. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Men's Health, USA Today, and Bon Appetit, among others. ​ Q : How would you describe your style of cooking? A: Try to embody the spirit of the street food hawkers of India. I ask myself "Is the flavor better because of what you just did?" ​ Q: Do you have a signature dish? A: Okra Fries, Kale Pakora, Vada Pav, & Sloppy Jai ​ Q: What was your favorite dish growing up? A: Biryani ​ Q : What are some of the interesting industry trends right now? A: Pivot back to comfort food. Q: Why do you think 1947 Beer pairs so well with your dishes? A:: Crisp yet smooth. Highlights the flavor of the food. ​ ​ ​ ​

Beer & Bites Featured Dishes Chicken Tikka Adda by Chef Chintan Pandya-NY Sloppy Jai by Chef Meherwan Irani-GA & NC Chili Chicken by Chef Roshni Gurnani-TX Allepy Prawn Curry by Chef Gaurav Anand-NY Duck à la Pondicherry by Chef Sunny Baweja-VA Smoked Vindaloo Ribs By Chef Akshay Bhardwaj-NY Hara Bhara Kebab by Chef Navjot Arora-NY Tandoori Prawns by Chef Hemant Mathur-NY & FLA Kale Pakoda by Chef Chintan Pandya-NY Singapore Chili Crab by Chef Salil Mehta-NY Stuffed Muhsrooms by Chef Anita Jaisinghani-TX 1947 Roasted Chicken by Chef Abishek Sharma-NY Out of gallery