It's been a long-ass week at work and the only thing in your fridge is a furry jar of pesto. Hunkering down with some pillowy peshwari naan and a lamb biryani is exactly the kind of "nourishing self care act" you've been reading about in all those Tumblr posts. Plus, that hour you wait for the delivery guy to get lost, ring for directions, and finally buzz the right flat is the perfect window in which to make a cornershop booze run.
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But step away from the Kingfisher six-pack. A crisp beer might be the obvious choice for washing down a Friday night curry, but many Indian food experts agree that wine is a far better match for the cuisine's aromatic flavours. And with Indian vineyards on the rise, pairing paneer with Pinot Noir could become the new norm.To guide you through what to drink with samosas, chicken tikka, and masala, we enlisted the help of Sunaina Sethi, wine buyer for top London Indian restaurants like Gymkhana and Trishna.
To kick things off, which wine pairs best with poppadoms?
Moving onto the main event, what goes with the charred flavours of tandoori dishes?
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For something like a tandoori lamb chop dish, I would recommend a nice ripe red wine like a Cabernet from South America. It's really ripe and juicy and has a slight spice to it as well."
And what about other types of curry?
Which wines are best with spice?
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