Best wines pairing with Indian cuisine

In recent years, Indian cuisine has increasingly gained a foothold among UK palates. With its extraordinary variety of spices and flavours, it has become a staple for those seeking intense and unique culinary experiences. Yet, finding the right wine to pair with such rich and complex dishes is not always easy. At Svinando, we are here to help you explore perfect pairings, offering a curated selection of wines that enhance and complement the distinctive characteristics of Indian cuisine. A successful pairing enhances both the flavours of the dishes and the characteristics of the wine, making every meal unforgettable: find out how to pair wines correctly with Indian dishes!

Origins and main ingredients of Indian cuisine and wine pairings

Indian cuisine has deep roots and is characterised by its generous use of spices, fresh herbs and specific ingredients. From the intensity of curry to the warmth of Garam Masala, each dish offers a unique sensory experience. In a context where dishes can range from delicate to extremely spicy, it is essential to choose wines that can accompany without overpowering. This is why the wine-food pairing, if well studied, can enhance each course, enriching the gastronomic experience and making each mouthful more balanced and tasty.

Indian meat dishes and the best wine pairings

For Indian meat dishes, the choice of wine can really transform the experience. With a classic Chicken Tikka Masala, one of the best-loved dishes with an intense, spicy flavour, a Riesling is an excellent choice, due to its acidity balancing the richness of the dish and the fruity notes that go well with the spices.

If, on the other hand, we are talking about Butter Chicken, with its creamy tomato sauce, a lightly barriqued Chardonnay is perfect, as its velvety notes and rounded finish complement the delicacy of the dish.

Tandoori Chicken, which has a smoky, spicy flavour, finds an ideal match in Pinot Noir: its notes of red fruit and spices enhance the robust flavour of the tandoori chicken without overpowering it.

Vegetarian and spicy Indian dishes and wine: which one to choose?

The vegetarian dishes of Indian cuisine also offer plenty of opportunities to explore intriguing pairings. The classic Samosa, crispy and savoury, calls for a wine that cleanses the palate between bites; a Prosecco Brut, with its freshness and bubbles, provides a pleasing contrast to the texture of the filling. Dosa, a thin crispy pastry with a spicy filling, pairs beautifully with an aromatic wine such as Gewürztraminer, whose spicy and floral notes enhance the complexity of the dish.

Even simple but tasty dishes such as Pilau Rice or Paratha go well with a Sauvignon Blanc, whose freshness and aromaticity enhance the spices without weighing down the palate.

Indian tofu specialities and recommended wine pairings

For those who prefer tofu as a vegetable alternative, Indian cuisine offers many tasty options.

Indian Tofu, marinated in aromatic spices, finds an excellent accompaniment in a Chenin Blanc, whose citrus and floral notes balance the intensity of the spices. With the rich and creamy Tofu Tikka Masala, a dry Riesling nicely contrasts the creaminess, offering a balanced and fresh taste. The crispy and spicy Crispy Tofu Paneer also goes well with a lively rosé that balances the robust flavour of the dish with its fruity notes. Finally, the Indian Tofu Kadai, prepared with peppers and onions in a spicy sauce, is exalted in combination with a Gewürztraminer, which adds further depth to the spices, creating a perfect harmony between tofu and wine.

Indian fish dishes and wines ideal for enhancing these specialities

For lovers of fish dishes, Indian cuisine offers a variety of delicious options, each with a unique flavour profile. The Recheado Masala Fish, for example, is a fish marinated in a spicy and flavourful spice blend, perfect to be paired with a dry white wine such as Vermentino, whose freshness balances the intensity of the masala. Tandoori Fish, baked in a tandoori oven, goes well with a Sauvignon Blanc, thanks to its herbaceous notes and lively acidity that cleanse the palate and leave room for the smoky taste of the fish. Salmon in Molee Sauce, a traditional dish with a creamy coconut sauce, also finds an ideal companion in Pinot Grigio or Riesling, thanks to their delicacy that enhances the creaminess without weighing it down. Finally, for a spicy Prawn Curry, a light rosé wine or an aromatic Gewürztraminer can hold its own against the intense flavour of the curry, maintaining balance and enriching each mouthful.