Wine pairing with Indian food
Indian food is one of the most complex pairing challenges in any cuisine. The range of flavours, heat levels, fat content, and acidity across different dishes means there is no single answer. What works with a chicken tikka masala will not necessarily work with a lamb rogan josh or a prawn biryani.
The general rules
Avoid heavily tannic reds. Tannin and chilli heat amplify each other and the result is unpleasant for both the food and the wine. Avoid heavily oaked whites -- oak and spice do not work well together. The wines that consistently perform well with Indian food are aromatic whites, light reds, dry roses, and sparkling wine.
Wine with tandoori dishes
Tandoori chicken, seekh kebabs, and grilled meats are the easiest Indian dishes to pair with wine. The charred, smoky character of the tandoor works well with a light Grenache or Syrah. A dry rose -- particularly from Provence or the southern Rhone -- is a reliable all-rounder for a tandoori platter.
Wine with curry
For rich, saucy curries -- rogan josh, butter chicken, korma -- an off-dry Riesling or a Gewurztraminer handles the spice and fat well. The slight sweetness cools the heat without competing with the sauce. A light Pinot Noir works for milder, tomato-based curries.
At an Indian restaurant with a wine list? Upload it to Pour with your dishes and it will find something that handles the spice.
At an Indian restaurant? Upload the wine list and Pour will find something that handles the spice.
Use Pour at your next restaurant