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Punjabi Food Meets Indian Wine: A Culinary Celebration

Punjabi Food Meets Indian Wine: A Culinary Celebration

Punjabi Food, with its robust and hearty dishes, stands as a cornerstone of Indian culinary heritage. Traditionally, Punjabi cuisine is enjoyed with lassi or buttermilk, but there's a rising trend of pairing these flavorful dishes with Indian wines. This fusion not only elevates the dining experience but also offers a refined twist to classic tastes. Here’s a guide to discovering the magic of Punjabi Food dishes paired with wine.

1. The Bold Charm of Butter Chicken with Viognier

Why it works:
The creamy richness and tangy tomato base of butter chicken pair perfectly with Viognier, a floral white wine with subtle hints of spice and fruit.

Pairing Tips:

  • Choose a Viognier with low oak influence for a clean contrast.

  • Serve butter chicken with butter naan or jeera rice for a well-rounded meal.

2. Spiced Paneer Bhurji with Rosé

Why it works:
Paneer bhurji, with its blend of onions, tomatoes, green chillies, and Indian spices, finds harmony with a dry Rosé, offering balance without overpowering the spice.

Pairing Tips:

  • Use fresh paneer for a soft texture.

  • Pair with toasted pav or lachha paratha.

3. Sarson Da Saag & Makki Di Roti with Zinfandel

Why it works:
The earthy flavours of sarson da saag contrast beautifully with the bold fruit notes of a Zinfandel, making for a rustic yet elegant combination.

Pairing Tips:

  • Add a dollop of homemade white butter on top of the saag.

  • Enjoy with jaggery and raw onions on the side for authenticity.

4. Tandoori Chicken with Shiraz

Why it works:
Tandoori chicken’s smoky flavours and spice blend pair exquisitely with a spicy Shiraz, enhancing both the grilled notes and heat.

Pairing Tips:

  • Marinate chicken overnight for maximum flavour.

  • Garnish with lemon wedges and mint chutney.

5. Chole Bhature with Sparkling Brut

Why it works:
Chole bhature’s rich, spicy chickpeas and deep-fried bread need a palate cleanser—Sparkling Brut provides a crisp, bubbly refreshment to cut through the grease and spice.

Pairing Tips:

  • Use black tea and amla in the chole for a dark colour and tang.

  • Serve with pickled onions and green chillies.

6. Amritsari Kulcha with Riesling

Why it works:
The spiced, stuffed kulchas with potato or paneer go well with the semi-sweet profile of a Riesling, which balances out the masala.

Pairing Tips:

 

  • Brush kulchas with ghee for extra richness.

  • Serve with tamarind chutney and curd.