INDIAN WINE & FOOD PAIRINGS

Indian Food is a shorthand expression to refer to the wide variety of regional cuisines of the Indian subcontinent. All work with vastly different ingredients, cooking methods and seasoning. Here are the most basic considerations when pairing Indian wines and food.

Flavours are more important than the individual ingredients in Indian Cooking. As aptly observed by a leading Indian Sommelier, the western world tastes potato when eating chips and Indians mask the flavour of potato with a mix of spices and herbs. Hence is the advice to consider the type, amount and intensity of Spices. Chilly and hot dishes will be best accompanied by slightly off-dry white wines or ripe luscious and unoaked reds. Food Pairing A deep and intrinsic understanding of spices and of the big, bold flavours, textures, and complexity of Indian cuisine is critical to producing wines that not only complement but great enhance - and even harmonise - the experience of a wide range of spicy dishes. The styles that make up Indian and other spice-rich cuisines are varied and complex and it is not meat but the flavours and spice combinations that are primary considerations when choosing spicy food-wine combinations.
Ingredients may be dominant enough to set the tone of the dish and hereby influence the choice of wine. A rich dal makhani with plenty of garlic can be perfect with a generously oaked, ripe, big and bold red wine, whilst a tarka dal will pair nicely with a ripe Chardonnay, which may or may not be oaked. The importance of white versus red meat decreases and will be influenced by the flavours instead.
Cooking Methods compose flavours and ingredients into dishes of individual character and texture. Curries may be richly gravy, which is best paired with generous red wines, or fairly light if coconut based in the coastal tradition, delicious with zesty and aromatic white wines. The pairing of kebabs and tandoori chicken delicacies will greatly depend on the flavours of the seasoning and to a lesser extent on the ingredient too.
Food Pairing A deep and intrinsic understanding of spices and of the big, bold flavours, textures, and complexity of Indian cuisine is critical to producing wines that not only complement but great enhance - and even harmonise - the experience of a wide range of spicy dishes. The styles that make up Indian and other spice-rich cuisines are varied and complex and it is not meat but the flavours and spice combinations that are primary considerations when choosing spicy food-wine combinations.