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TIP OF THE DAY: Pairing Wine With Indian Food


Try a Pinot Noir with Lamb Vindaloo. Photo
by Michal Szydlowski | SXC.

Vishal Khosla, owner of Klay Oven in Chicago, has had a lot of time to experiment with wine parings at his Indian restaurant. His tips for what pairs best:

  • A dirty martini goes well with appetizers like vegetable samosas or chicken and lamb kabobs with onions and green peppers.
  • With Lamb Vindaloo, try a Pinot Noir; it offers a subtly sweet contrast to the spices in the dish.
  • Chicken Masala pairs best with Sauvignon Blanc; the wine provides a contrast to the spices in the dish.
  • Try a bold Cabernet Sauvignon to add some intensity to chickpea and lentil dishes.
  • Hot curries need a wine with a bit of residual sugar. Try Riesling or Gewürztraminer; with milder curries, have an Alsatian Pinot Gris.


See reviews of our favorite Indian specialty foods.

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