Matcha Goes Masala: India Gives Japanese Green Tea a Desi Twist in Rasgullas, Dosas & More

Move over lattes—matcha is now the star of Indian street food and desserts, with chefs and home cooks infusing the vibrant Japanese green tea into everything from rasgullas and rabri to golas and dosas. Once a niche wellness trend, matcha has exploded across India’s culinary scene, thanks to its earthy flavor, antioxidant punch, and Instagram-worthy hue.

 

At Gurugram’s Congo, chef Vinay Trilokiya serves gulkand tukda with matcha rabri, while Nihira Sweets is rolling out matcha barfi and mango matcha rabri. In Lonavala, Fiori is crafting matcha mocktails and desserts inspired by Japanese artist Yayoi Kusama. Even street vendors are experimenting with matcha gola and matcha-infused dosa batter, giving the centuries-old tea a full desi makeover.

 

Social media is fueling the craze, with hashtags like #matcharasmalai and #matchadessert trending across platforms. Experts say matcha’s bitterness balances Indian sweets, while its health halo appeals to Gen Z and millennials. But chefs warn: let matcha “breathe”—don’t drown it in spice.

 

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Source: Hindustan Times