Wondering what the best wines to pair with Indian food are? Here are some great options depending on the type of dish that you’re eating.
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Indian cuisine is diverse and rich in flavors, and finding the right wine pairing can enhance the dining experience. Here are some general guidelines for pairing wine with different types of Indian dishes.
Spicy Dishes
Off-dry or slightly sweet whites, such as Riesling or Gewürztraminer, can help balance the heat. A sparkling wine like Prosecco or Champagne also works well.
Tandoori and Grilled Dishes
Consider red wines with moderate tannins, like Pinot Noir or Grenache. A fruity red wine, such as Zinfandel or Shiraz, can complement the smoky flavors of tandoori dishes.
Curries (Mild to Medium)
Light to medium-bodied red wines like Merlot or Malbec can pair well with milder curries like butter chicken. A slightly oaked Chardonnay or Viognier can also complement the flavors.
Spicy Curries
For spicier curries, opt for bold and robust red wines like Cabernet Sauvignon or Syrah/Shiraz. A fruity and slightly sweet rosé can also be a good choice.
Paneer Dishes
Lighter reds like Pinot Noir or a crisp and refreshing white like Sauvignon Blanc can complement the creamy texture of paneer dishes.
Biryani
Aromatic white wines like Sauvignon Blanc or Pinot Gris can work well with the fragrant and flavorful biryani. A light red wine, such as Beaujolais, can also be a good match.
Samosas and Pakoras
Crisp and dry whites like Sauvignon Blanc or sparkling wines can cut through the fried and spiced elements of these appetizers.
Desserts
Sweet dessert wines like Sauternes, Moscato, or late-harvest Riesling can complement the sweetness of Indian desserts like Gulab Jamun or Jalebi.
Indian Recipes to Try Out
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More Wine Pairings Advice
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The BEST Wine with Indian Food
Ingredients
- 1 Tablespoon olive oil
- 4 cloves garlic (minced )
- 1 onion (diced)
- 1 14-ounce can coconut milk
- 1 6-ounce can tomato paste
- 2 Tablespoons flour
- 1 Tablespoon fresh ginger (minced )
- 1 Tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon chili powder (or more, to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds boneless (skinless chicken breasts or thighs, cut into 2-inch pieces)
- 4 Tablespoons chopped fresh cilantro leaves (for garnish)
- Greek yogurt (for topping)
Instructions
- Heat olive oil in a large skillet over medium high heat. Add garlic and onion, and sauté until onions become translucent, about 2-3 minutes.
- Stir in coconut milk, tomato paste, flour, ginger, curry powder, garam masala, chili powder, and salt & pepper until well combined and slightly thickened, about 1-2 minute.
- Place chicken into a slow cooker. Cover with sauce mixture. Cover and cook on low heat for 6 hours, or high heat for 3 hours.
- Serve garnished with cilantro and greek yogurt.
