Flavors of Punjab & Wine: A Perfect Culinary Harmony

Punjabi cuisine, known for its richness and spice-laden depth, pairs beautifully with wine when done thoughtfully. The vibrant gravies, tandoori flavours, and creamy textures create exciting contrasts with various wine profiles.

Why Wine Works with Punjabi Food

Pairing wine with Punjabi dishes enhances flavours, balances heat, and adds a touch of refinement to traditional meals. Here are a few popular combinations that highlight this fusion:

Top Punjabi Dishes with Wine Suggestions:

Butter Chicken + Chardonnay – Buttery richness softened with oaky white notes
Tandoori Chicken + Pinot Noir – Smoky and spicy, balanced by a light-bodied red
Paneer Tikka + Sauvignon Blanc – Fresh citrus notes amplify grilled flavours
Sarson da Saag + Riesling – Earthy saag uplifted by a semi-sweet white
Rogan Josh + Shiraz – Deep lamb flavours are embraced by a full-bodied red

Queens Restaurant: Punjabi Cuisine Meets Wine Culture

At Queens Restaurant, Punjabi dishes are presented with modern elegance. What sets them apart is their dedicated pairing menu, designed by in-house sommeliers to complement each signature dish.

Highlights from Queens' Menu:

Dal Makhani + Merlot – Creamy lentils with a velvety red
Amritsari Fish Fry + Rosé – Crispy, tangy fish lifted by a fruity blush
Malai Kofta + Viognier – Creamy koftas balanced with a floral white

Tips for Enjoying Punjabi Food with Wine

Choose wines with low tannins and moderate acidity
Slightly chilled reds work well with grilled dishes
Off-dry whites help cool down the spice
Sparkling wines offer a festive balance to fried or rich foods

Final Thought: Tradition Meets Taste

Pairing wine with Punjabi food isn’t just a trend—it’s a celebration of global flavours. Whether you're dining at home or at refined venues like Queens Restaurant, this fusion brings out the best of both worlds: bold spices and refined sips.