Spice is notoriously difficult to pair, but when done right, it is magic. This section explores the liquid side of the dining experience. Whether it is navigating a wine list for a spicy vindaloo, exploring the craft cocktail revolution in Mumbai, or finding the perfect single malt for a kebab, we guide you through the cellar of the Indian Dining Club.
Beyond Kingfisher: The Sommelier’s Guide to Pairing Wine with Spice
For decades, the standard advice for drinking with Indian food has been lazy and predictable: “Just order a lager.” While a cold Kingfisher has its […]
