Top pairings


Asking what to drink with Indian food is a bit like asking what to drink with European food – it’s so incredibly varied – but there are pointers that should hopefully make the decision a bit easier.

* First of all how hot the food is overall, bearing in mind that not all Indian food is super-spicy. There’s generally a difference between shop-bought dishes which are likely to be milder and ones you might have in a restaurant or make at home. Stands to reason the hotter the food the more cooling you want your drink (which is why lassi works)

* Secondly the basic ingredient, whether that’s meat, fish or veggies. Not as important as the seasoning and the spicing but it does have some effect. As with other type of cuisine think in terms of lighter, fresher drinks with fish and vegetable dishes and more full-flavoured ones with meat

* Thirdly, and not least important, your own preference. Whisky? Fine – no problem – just dilute it a bit more than you would normally. You don’t drink? There are plenty of alcohol-free options these days

1. Beers that that are not lager

Although for many the automatic match for Indian food would be lager I find a beer with more flavour works better, particularly a well-hopped pale ale or IPA. But maybe I’m not being adventurous enough. Mark Dredge recommends a hefeweizen with jalfrezi and a brown ale or dunkel with a lamb korma in his book Beer and Food. And a pils is certainly good with snack food like samosas and bhajis – and with currywurst though I’m not sure that really counts.

2. Cider

Maybe you don’t associate cider with curry but try it. To my mind it goes best with a medium-dry cider – you need a touch of sweetness with most dishes but with milder fish and veggie curries it can be incredibly refreshing.

3. Wines that go surprisingly well with Indian food

Aromatic wines such as rieslingpinot gris and gewürztraminer are generally considered the ideal wines to pair with Indian food but they’re not the only game in town.

Sauvignon blanc

particularly with lighter, less heavily sauced dishes that are that include green chillies, garlic, ginger and coriander. See this recent match of the week of Indian veggie food and sauvignon blanc which highlighted how good it was with paneer with spinach


Especially with dishes with a creamy or buttery sauce like butter chicken. (Here’s Vivek Singh’s recipe)

Red wine

Red wine wouldn’t be my automatic go to for Indian food but medium to full-bodied reds like malbec and rioja generally work with Indian meat dishes the same way they do from those from other culinary traditions especially lamb ones like rogan josh or marinated whole leg of lamb (raan). They can also work with Indian spiced game like this dish of tandoori-spiced grouse with a Tuscan-style Indian red.

Lighter reds such as Beaujolais and other gamays can also go surprisingly well with spicy vegetarian dishes as I discovered recently (scroll down for the reference).


Rosé pairs remarkably well with a range of Indian dishes though I’d go for the deeper-coloured Spanish rosados, or fruitier pinot noir-based ones rather than the pale Provençal style (unless your curry is quite mild). Particularly good with chicken tikka masala

Sparkling wine – even champagne!

Not so much with curries but sparkling wines are great with Indian snacks like samosasbhajis and pakoras. As they are with other crisp or deep-fried foods. If champagne seems a bit extravagant choose cava or crémant.

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