Indian and Nepalese cuisine is known for its abundance of spices, the richness of textures, and the layering of flavors. But the perfect accompaniment to these aromatic dishes can elevate the whole dining experience. Wines and craft beers, when skillfully paired, can complement the complex spices and balance the hot and spicy flavors.
As Chef Sagar of Everest Cuisine puts it, “Food and drink pairing is as much an art as cooking itself. Choosing the right beverage can make or break a dish.” Here are his top pairing tips for enjoying Nepalese and Indian fare with Indian wines and craft beers.
Match Acidity Levels
Many Indian and Nepalese dishes have a decent amount of acid from tomatoes, tamarind, and lime. Look for wines and beers with similar acidity levels to prevent any flavor from overwhelming the other. Crisp, citrusy whites like Sauvignon Blanc and refreshing local craft lagers can work well with tomato-based curry sauces, tandoori dishes, and yogurt-based dips.
Focus on the Hoppiness! 😉
Hoppier IPAs and pale ales pair best with the spice and heat in authentic Nepalese and Indian cuisine. The herbal, slightly bitter notes of hops complement and cut through rich curries and masalas without competing for attention. Try pairing an American or Indian pale ale with spicy preparations like vindaloo, madras, or saag dishes.
Seek out Lower Alcohol Options
The higher alcohol content and oakiness of full-bodied reds can overpower delicate Nepalese and Indian flavors. Opt instead for lighter styles like rosés and local Indian whites. Even domestic craft beers at 4% to 5% ABV work better than heavier imported options. The lower alcohol allows the nuanced spices in your food to really sing.
Give Tannins a Wide Berth
Like traditional Cabernets and Shirazes, highly tannic reds rarely work well with spicy curries and cream-based dishes. The tannins cling tightly to the mouthfeel and can leave an unpleasant abrasive aftertaste. Stick with sweeter, less tannic wines and simpler styles of beer to complement complex Nepalese and Indian dishes.
Try Novelty Pairings
For appetizers and starters, consider matching premium craft beers with novel flavors and ingredients. A saffron-infused witbier could pair beautifully with paneer tikka masala, while a hefeweizen could cut through the richness of samosa chaat. Pair a mango wheat beer with mango chicken tikka or a lychee IPA with grilled lamb chops for a real highlight. Let your imagination run wild!
Experiment with Locally Brewed Options
Indian craft breweries are experimenting with innovative styles like kokum IPA, Darjeeling saison, and mango lassi gose which are designed specifically for Indian palates. These nuanced beers with local flavors can often pair beautifully with traditional Nepalese and Indian cuisine. Take Chef Sagar’s advice and “try craft beers from Indian and Nepalese breweries for some truly unique and memorable pairings.”
Start with Simple Dishes
When first experimenting with food and drink pairings, Chef Sagar recommends starting with simpler Nepalese and Indian dishes to hone your pairing skills. Tone down the spice and focus on one predominant flavor element at a time. Then gradually work your way up to richer curries and complex masalas as your pairings become more intuitive. Practice makes perfect!
The perfect pairings are about balancing flavors, cutting through heat, complementing textures, and simply enjoying the journey. As Chef Sagar says, “There are no hard and fast rules when it comes to pairing Nepalese and Indian cuisine – just embrace experimentation and keep an open mind.” Let your creative impulses guide you, and you’re sure to discover some truly memorable flavor combinations along the way.