People assume Indian food kills wine. It doesn't — it just punishes the wrong bottle. Big tannic reds turn metallic against chilli; bone-dry whites vanish under cream. The trick is fruit, a little sweetness and low tannin. Here is what our sommelier actually pours.
With heat: go off-dry and aromatic
Chilli amplifies alcohol and tannin, so reach for Riesling, Gewürztraminer or a lightly sparkling white. A touch of residual sugar reads as cooling against a vindaloo-level burn, and aromatics stand up to ginger and cardamom instead of hiding.
With cream: keep acidity high
Butter chicken and korma coat the palate, so you need a wine with a spine — Chablis-style Chardonnay, Albariño or a dry Chenin Blanc. The acidity cuts the richness the way a squeeze of lemon does.
With tamarind and chaat: bubbles win
Sweet-sour chaat, pickles and chutneys love fizz. Prosecco, Cava or a dry Lambrusco scrub the palate clean between bites of our Samosa Chaat Plate and reset you for the next one.
Three bottles to try with dinner
- Off-dry Riesling with Chicken Tikka Masala.
- Unoaked Chardonnay with Butter Chicken.
- Dry sparkling rosé with Pav Bhaji Curry.
Still unsure? Ask your server — tastings are free with any main, every evening.