Indian cuisine: flavour profile
Curries, chutneys, a wide assortment of condiments, from spicy tomatoes and herbs, to velvety yogurt-driven gravies. These are all things we expect to find when booking a table at our favourite Indian restaurant.
Italian wines provide great opportunities for both easy-drinking and more thoughtful pairings.
Fruity reds, such as Primitivo or Barbera can be brilliantly paired with masalas or vindaloos. And fresh, crisp whites (even ones with some level of sweetness) can be equally successful.
Northern Indian Cuisine
Dishes from the north of India are probably the most well-represented in the UK. They include things we’re very familiar with such as samosas, yogurt-based sauces and classic chicken tandoori cooked in original clay ovens.
East India Cuisine
These flavours and textures are extremely versatile when it comes to pairing with Italian wines. Samosas, for instance, are perfect with bubbles like Prosecco or Lambrusco, creating a fun combination for an exotic Aperitivo.
Light reds are ideal pairings with recipes from eastern India because they tend to be less spicy with more delicate flavors.
Wines from the north of Italy, such as (unoaked) Pinot Nero or even young Nebbiolos from Valle d’Aosta could be extremely exciting when paired with dishes of fish, rice and vegetables from east India.
Western Indian Cuisine
In western India, recipes are heavily influenced by climate and proximity to the ocean. Fish, rice and coconut milk dishes are the foundations of the regional cuisine.
Fresh Italian whites, especially ones from coastal regions can pair wonderfully. When in doubt, wines like Grillo, Vermentino or even Catarratto from Sicily are always a great pick.
South Indian Cuisine
Southern India is known for its textural foods.
You can really get creative here, experimenting with different dishes, from stew-like Sambars (a vegetable based dish), to tasty snacks like dosa pancakes with its variety of delicious fillings.
Try pairing with crisp Italian whites, like Pinot Grigio or even light, fruity reds such as Barbera.
Pairing Wine with Indian Cuisine
Let’s take a look at individual components of Indian cuisine and how they can be paired with Italian wines:
Indian curries
Curry is the flagship dish of Indian cuisine, with a huge range of consistency, flavours and ingredients. The main spices used are cumin, turmeric, coriander and ginger, blended with an array of fresh and dried ingredients.
Red curry or tandoori meat-based curries
Tomatoes are a common ingredient in almost every region of the world, and India is no exception. There are several famous tomato-based curries, including chicken masala and vindaloo. Tomato based curries are often intensely spicy and acidic.
When it comes to pairing wines with these curries, you need to find something that balances the intensity and richness. Go for young and easy-to-drink reds or rosés such as young Nebbiolo, Barbera or Lagrein.
Creamy curries
Curries often obtain their creamy, velvety texture from milk-based ingredients such as cream, yogurt, and coconut milk. They are generally more mild and therefore great for those new to Indian cuisine.
Overall, creamy curries are more delicate and less heavily spiced. Dishes like chicken korma or tikka masala are fun to pair with fruity, light-medium bodied wines. Try to avoid structured reds.
Red wines like Sangiovese or Primitivo are a great pick, or if you want a white, try a Verdicchio or Trebbiano.
Dhal curries
Dhal curries are stew-like, lentil based dishes, widespread all over the country. They represent a great option for someone who likes a generous, flavoured meal but without meat. Rich in texture, you can get experimental with your wine pairings here.
White wines are the obvious choice. Sauvignon Blanc, Friulano or Pinot Grigio will not let you down when paired with this Indian specialty. And if you’re a fan of bubbles, try pairing them with Prosecco.
Vegetable based curries – i.e. sag aloo
Indian cuisine is full of delicious veggie-based dishes. These dishes are generally eaten with rice, naan or roti. They come in an array of flavours and textures but can be easily paired with Italian wine.
Aromatic, fresh, acidic white wines from northern Italian regions are a great match with vegetarian curries. Try Traminer Aromatico, Müller Thurgau, Pinot Bianco, Silvaner or Riesling.
Rice based dishes
Rice is an extremely versatile ingredient and it is the accompaniment for almost every Indian dish.
It can also be an integral part of the recipe.
Dishes like chicken or prawn Biryani are exquisite examples of a great rice dish. It can also be found as a base ingredient for soups like Mulligatawny, a delicious curry of vegetables, spices, rice and meat (particularly chicken). It’s something that always puts a smile on your face, especially on cold, rainy days.
Once again, these exotic but delicate recipes are great fun to pair with Italian wines. Match prawn Biryani with a coastal white, like Grillo, Vermentino or Catarratto.
For soupy rice curries, try some easy-drinking whites such as Pinot Grigio or Chardonnay from northern Italy. They will not disappoint.
Indian Desserts
Indian desserts have a few common ingredients, namely milk, sugar and khoya (a dairy product widely used all over the country). They can have different textures and flavours, from soft Gulab Jamun, a sweet fried and covered in syrup, to cake-style Barfi and milk pudding recipes, like Payasam and Phirni.
Because of their sweetness, pairing wine with Indian desserts is not always easy. Luckily, there are some brilliant Italian dessert wines which will definitely impress your guests when served with Indian sweets.
Start with classic dessert wines such as Vinsanto del Chianti or Passito di Pantelleria. For desserts with more spice and exotic flavors, you can even experiment with an aromatic red or rosé Moscato, such as the wonderful yet rare Moscato di Scanzo.
If in doubt, go for a classic Moscato d’Asti, which has a great balance between freshness and sweetness. It’s an excellent choice when paired with desserts, such as Gulab Jamun or Jalebis.
