Upcoming Workshops
Home » GC_Wine » Tulleeho Grapevine – Kebabs and Wine – A match made in heaven

Tulleeho Grapevine – Kebabs and Wine – A match made in heaven

Pairing wine with Indian food is not as complex as it is made to be.
The realm of delicious matches is only limited to your imagination. There
is some widespread debate on how well Indian cuisine pairs with wine. I
personally, am optimistic on that rationale. The basic qualities that hold
wine and food in perfect harmony is the flavour, body, proteins and spices,
which is found in the extensive, varied and elaborate preparations of

Indian food categorized into Kebabs, Curries & Biryani. The traditional
conventional methods about pairing food with whites and reds does not hold
true in Indian cuisine for example a heavy creamy and spicy lamb curry or
beef korma will pair well with whites and flavorful seafood dish can go
well with lighter reds.

Indian  food is a mix of all the aspects. The kebabs cooked on
‘Tawa’, ‘Angeethi’, the ‘Tandoor’; with the right kind of cut marinated in
magical spices to be paired with wine is a prized combination. Livelier,
tangy Sauvignon Blancs, crispy Chardonnay and aromatic & flowery Chenin
Blanc are recommended ones. Though the Viogniers & Rieslings are always on my top list with Spicier versions of Kebabs. The Qorma, Qaliyan & Salan become the
perfect match to the full bodied Cabernet Sauvignon, Malbec & Shiraz.
The fruitier new world wines from New Zealand and Australia are great picks
with the Indian Curries.

With Indian cuisine you’re unlikely to find that red wines with a lot
of heavy tannin are very food-friendly, and the same is true of both reds
and whites that have been heavily oaked, especially with lots of new oak.
The spice will tend to over-accentuate the tannic, oaky character of these
wines and in turn will overpower the food itself. However, a lightly-oaked
white, even a Chardonnay, particularly one aged with the slightly creamier,
vanilla and coconut character of American oak, can be a healthy pairing
with a dish that has coconut milk as part of its base.

Karanbir Singh Gulati,
Banquets Manager
WelcomHotel, Dwarka

About Tulleeho



  1. rahulkharkar58@gmail.com'

    Hi Karanbir, Impressed with your article. I been living in Zambia for last 25 years, very close to South Africa. Its only during my trip to Nairobi last year that I learnt drinking wine. Couple of times I have spined after drinking wine. Have been keeping away from wines because they are sulphurized for preservation. Would not mind getting educated more often on new arrivals which I can always look out for this side.

  2. kumar@distell.com.sg'

    Dear Karanbir,

    I completely agree with your comments we need to revisit the wine and food matching keeping in mind how strong flavored our food tends to be. I also have a request it would be worthwhile to know how a unique South African grape variety like Pinotage would fare with Indian cuisine

    Also your take on South African wines in general knowing the fact that some of the International Brands like Nederburg , Two Oceans are widely available in various states in India

    Look forward to your recommendation

    With Best Regards,

  3. Karanbirg@yahoo.com'

    Thank you #gsk & #rahul. Indeed wines are really catching up in India these days and it is our endeavour to let people find the wine according to their own palate.
    Talking about south African wines I am very optimistic about the chennai blanc and pinotage making its way.

Leave a Reply

Your email address will not be published. Required fields are marked *


free cocktail book
Sign up for Tulleeho Swizzle, our fortnightly beverage e-zine
and get our exclusive Cocktail Booklet on
16 Cocktails to shake and stir your life
Your Information will never be shared with any third party.
I confirm, I’m over the legal drinking age