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Thursday, September 15, 2005

Matching drinks to East Indian Food

Matching Food & Wine : Classic and Not So Classic CombinationsThe Indian Grocery Store Demystified (Take It with You Guides)In the September 2005 issue of Food and Wine, there's an article by Lettie Teague on matching wines to Chinese food. Her suggestion? A Gew├╝rztraminer matches nicely with spicy Chinese food. It works well with other spicy food, too. For example, Vietnamese, Thai and East Indian food. No doubt by now you'll have noticed a tendency towards Vietnamese and East Indian food on my blog (although the focus is always world/ fusion cuisine in general), so I thought I'd mention a few drinks that I or friends enjoy with Indian curries.

Basically, with any spicy food, a dry white is always good. Gew├╝rztraminer works. My mother used to like to drink Black Tower, a German white wine that's mild enough for an almost-teetotaler. A crisp beer such as Tsingtao is good, as is the Jamaican Red Stripe. Personally, I'm just as happy with apple juice, ginger ale or sometimes a cola.

(c) Copyright 2005-present, Raj Kumar Dash,

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  • I'm blogslinger
  • From Canada
  • Writer, author, former magazine editor and publisher, amateur photog, amateur composer, online writer/ blogger, online publisher, freelancer

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