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| FOOD |
| WINE :: The Perfect partners |
Any country using 15 major (and approximately 1600 minor) languages and which today consists of 17 semi-independent states – might be thought of as culinarily complex. Too often Indian food is thought of only as curries and is matched to wine in a far too broad fashion.
Consider this advice; “The grape varieties or styles of wine that go particularly well with curries and all variety of Indian food are: whites – Pinot Grigio/Gris, Sauvignon Blanc, Riesling, Viognier, Verdelho... reds – Pinot Noir, Merlot, Grenache... Other styles that work well include rich Rose, Aussie Sparklers... and good quality ruby Port. Your all-purpose, last minute options for an Indian restaurant should be a bottle of Eden Valley Riesling and a posh Barossa Valley Rose”. (Taste 2007, Jukes and Stelzer)
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A far better way to create perfect partners with Indian food is to consider the major influences and regional variations;
The Northeast
• Bengal has a diet rich in fish (elish) and vegetables. Bhaja (battered and fried fish or vegetables) often start a meal. Jhol (soupy curries) and dhals are popular. Uttar Pradesh has kakori kebabs from Lucknow and puris from Benares. The state is also famous for its mangoes.
• Suggested wines: Semillon/Sauvignon Blanc blends or straight Semillon.
The North
• Jammu and Kashmir feature breads like kulcha and shirmal with a more Middle Eastern than Indian flavour. The Punjab is the home of the tandoor and naan breads. Lamb rogan josh is a specialty.
• Suggested wines: Sauvignon Blanc for the tandoor and soft rich Cabernet based reds for the rogan josh.
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The Northwest
• Rajasthan features Moghul food with its pullaos, game dishes and dum dishes (slow cooked rice and meat dishes). Also popular are kadhi (potato and yoghurt curry) and vegetable thalis.
• Suggested wines: Marsanne with pullao and vegetable thalis. Pinot Noir or Grenache with dum and game. Kadhi need a full flavoured Semillon.
The Centre
• Mumbai (Bombay) features seafood especially pomfret and bhel puri (puffed rice, onion, potato, sweet and sour chutneys and sev-dried noodles) all tossed together. Seafood and lightly spiced dishes with coconut in many of them feature in Orissa.
• Suggested wines: Seafood and bhel puri with Riesling and Chardonnay with coconut dishes.
The South/Goa
• Hyderabad features khichri (rice and lentils) eaten with kheema (minced meat). Karnataka and Tamil Nadu have dhals, idlis (steamed bread) and dosas (pancakes). Kerala features beef (the only state that does), molee (fish cooked in yoghurt). Appams (rice pancakes) are popular. Goa with its Portugese influence features chourico, vindaloo (a vinegar based pork stew) and quisada de peixe (a spicy fish dish).
• Suggested wines: Dhals, idlis and dosas need a Verdelho or Chenin Blanc. Khichri needs light, spicy reds, chourico needs a spicy Shiraz, vindaloo would match Pinot Grigio and Rose with the quisada de peixe.
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