There’s much more to an Indian meal than curry. From crispy onion bhajis and smoky tandoori chicken to fragrant biryani and creamy dal, every dish brings its own spices and textures, and its own ideal wine. Here’s how to choose the best wine with Indian food, course by course.
What wine goes with Indian food?
Indian food is full of spice, but not always heat. The best wines are fresh, fruity and low in tannin, as tannic, oaky or high-alcohol wines can taste bitter with spices and make chilli feel hotter. A touch of sweetness in the wine helps to cool things down. Here are our top picks:
- Poppadoms, bhajis and samosas: a Prosecco, a Cava or a crisp Sauvignon Blanc
- Tandoori chicken and tikka: a dry rosé or an off-dry Pinot Gris
- Lamb kebabs and chops: a Grenache or a Rioja Crianza
- Biryani: a Viognier or a Gewürztraminer
- Dal and vegetable dishes: a Chenin Blanc or a dry Riesling
- Curries: an off-dry Riesling
- Desserts: a Moscato d’Asti or a sweet Muscat
What wine goes with Indian starters?
Poppadoms and chutneys
Crisp poppadoms with mango chutney, lime pickle and raita are a great match for sparkling wine. A fruity Prosecco has a hint of sweetness that suits the mango chutney, one of the differences between Champagne and Prosecco, while a Cava is a drier option.
Onion bhajis and pakoras
Deep-fried and crunchy, onion bhajis and vegetable pakoras need a wine with bubbles or crisp acidity to cut through the batter. A Cava or a Crémant is perfect, and a zesty Sauvignon Blanc works well with the fresh coriander and mint.
Samosas
Samosas, with their spiced potato and pea filling, pair well with an off-dry Riesling or a dry rosé. With lamb or keema samosas, try a light, fruity red like a Beaujolais, served slightly chilled.
What wine goes with tandoori dishes?
Tandoori dishes are marinated in yoghurt and spices, then cooked in a tandoor, a very hot clay oven that gives them a smoky, charred flavour. They’re usually served dry, without a sauce, so they’re some of the easiest Indian dishes to pair.
Tandoori chicken and chicken tikka
Smoky tandoori chicken and chicken tikka are lovely with a dry rosé, which has enough fruit for the spices and enough freshness for the yoghurt marinade. An off-dry Pinot Gris from Alsace is a great white option, with a rich texture and a hint of spice of its own.
Seekh kebabs and lamb chops
Minced lamb seekh kebabs and tandoori lamb chops call for a juicy red with soft tannins. A Grenache, a Côtes du Rhône or a young Rioja Crianza has the ripe fruit to match the char and spice, like many of the best wines with lamb.
Tandoori prawns and fish
Tandoori king prawns and fish tikka need a fresh, citrusy white. An Albariño, a dry Riesling or a Sauvignon Blanc acts like a squeeze of lemon over the seafood.
Paneer tikka
Paneer is a mild, fresh Indian cheese that soaks up the smoky marinade. A fruity Chenin Blanc or an aromatic Viognier complements its creamy texture, and a dry rosé works well too.
What wine goes with biryani?
Chicken and lamb biryani
Biryani is a fragrant rice dish layered with meat, saffron, cardamom and fried onions. Aromatic whites are a natural match: a Viognier or a Gewürztraminer echoes the perfume of the spices. With a lamb biryani, a light, fruity red like a Pinot Noir or a Grenache is a lovely alternative.
Vegetable biryani
A vegetable biryani is lighter, so choose a fresh white like a dry Riesling or a Grüner Veltliner, whose peppery note suits the spices.
What wine goes with vegetarian Indian dishes?
Dal
Dal, or dhal, is a comforting dish of spiced lentils. A light, garlicky tarka dal goes well with a Chenin Blanc or an unoaked Chardonnay. A rich, buttery dal makhani, made with black lentils and cream, can take a fuller white or a soft, fruity Merlot.
Saag paneer
With its spinach sauce, saag paneer loves a white with fresh, green notes. A Sauvignon Blanc or a Grüner Veltliner picks up the spinach and cuts through the creamy cheese.
Chana masala and aloo gobi
Chickpeas in a tangy tomato sauce and spiced potatoes with cauliflower both suit a dry rosé or an off-dry Pinot Gris. If you prefer a red, a soft Grenache has enough fruit for the tomato and spices.
What wine goes with curry?
It depends on the sauce and the heat:
- Mild, creamy curries: a fruity Chenin Blanc or a Viognier
- Medium curries: an off-dry Pinot Gris or a dry rosé
- Hot curries: an off-dry Riesling or a Gewürztraminer
From korma and tikka masala to vindaloo, each sauce has its own match, so the best wine with curry changes with every dish.
What wine goes with Indian desserts?
Indian desserts are very sweet, often flavoured with cardamom, rose water and saffron, so they need a sweet, aromatic wine. A Moscato d’Asti, light and gently sparkling, is lovely with gulab jamun, soft milk dumplings soaked in syrup, or with kheer, a creamy rice pudding. With kulfi, a dense Indian ice cream, try a sweet Muscat like a Muscat de Beaumes-de-Venise, one of the most fragrant dessert wines.
FAQ
Does red wine go with Indian food?
Yes, if you choose a fruity red with soft tannins, like a Grenache, a Pinot Noir or a Beaujolais. Avoid big, tannic or oaky reds, which taste bitter with spices.
Is beer or wine better with Indian food?
Both work. Beer is refreshing, but a well-chosen wine brings out more of the spices, and a sparkling wine gives you the same cooling bubbles.
What wine goes with an Indian takeaway?
With lots of different dishes on the table, pick a versatile wine: an off-dry Riesling, a dry rosé or a Prosecco. A takeaway curry is also one of our favourite comfort food pairings.
Does rosé go with Indian food?
Yes, it’s one of the best all-rounders. A dry, fruity rosé has the freshness of a white and the fruit of a red, so it suits everything from tandoori chicken to chana masala.
