For those of you that prefer wine to beer with your favourite Indian and have struggled finding a wine that suits Bombay Pantry food, we have put together a few ideas that can help you choose!
Please note we have only recommended the grape and not a specific brand…………
It is recommended to stay away from oaky Chardonnays.
It is best to go for something with aromatic and mineral characteristics, as these work well with fish dishes, creamy vegetarian dishes and light chicken dishes.
Viognier (works well with slightly spicier dishes)
Gewurztramminer from Alsace
New Zealand Sauvignon Blanc
Dry German Rieslings
Pinot Gris/Pinot Grigio
It’s a bit trickier, as tannin is said to be a no-no with Indian food. This rules out any Bordeaux blends (Cabernet Sauvignon)!
It is better to choose a more full bodied wine with lots of ripe fruit. These all work well with strong powerful dishes, such as Lamb Roganjosh and highly spiced chicken dishes, Butter Chicken Masala and a hot Bombay Pantry Chicken Curry.
Australian Grenache Merlot
Light fruity reds will work well with a wide range of Indian food, from light starters to more complex main dishes.
Pinot Noir from Burgundy or New Zealand.
Footnote: This list has been put together with input from a wine consultant, it is by no means exhaustive or definitive in any way – these merely represent our opinions and serve purely as a guideline. We will not be held responsible for any bad choices or grapes that have not been listed!
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