Pairing wine with Indian food is a toughie. Among Asian cuisines, Indian food probably has the greatest notoriety for being a difficult to match with wine. Each part of our nation boasts of a varied gastronomy with specialities that not only differ between each state, but also varies from one district to the other. As such, it is hard to match the wild and fiery flavours of food with the delicate flavour of wine. One good combination with Indian food is crisp white wine like Sauvignon Blanc. Indian food is associated with spices. Dishes like chicken masala tikka, tandoori prawns, kadhai paneer are spicy and have a complex flavour and aroma. Dry nature of Sauvignon Blanc provides a nice balance to the spicy food. It can also pair well with spicy snacks like bhaji or pakoras. Other wines like dry Chenin Blanc, dry Viognier and Syrah also combine smoothly with spicy food how to write an article s. Some white wines combine well with tandoori food. This type of preparation is usually low on spice, but has a strong aroma and flavour. The all-time favourite Gewrztraminer, from the region of Alsace in France, is a perfect choice. White Zinfandel from Indage, which is a pink wine, is also a brilliant option. These wines are usually slightly sweet with balanced acidity and fruity notes. A good combination with paneer tikkas, reshmi kebabs, and tandoori roti indeed. White wines also work well with the dishes made with fresh greens or herbs as a primary ingredients like palak paneer. If you want Chardonnay with thses kind of food, do not take very oaky or buttery versions. In other words, a ?naked? or unoaked Chardonany works best. Indian curries are a must with any meal. Lighter red wine like Syrah can make a good pair with heavy sauce or cream based curries.