More Is More Do you play it safe when Indian is what’s for dinner, defaulting to a standby riesling, sparkling wine or beer, even if the list looks interesting? You’re not alone. Most people still find Indian cuisine intimidating because of how it combines spices such as curry, turmeric and cumin, says Mike Ryan, vice president of sales and marketing for frozen Indian cuisine brand Tandoor Chef. However, he assures, there are “fun ways” to explore Indian cuisine’s wine pairings possibilities. In Las Vegas, the place to experiment is Origin India (OriginIndiaRestaurant.com). Partner/wine director Devinder Saini takes pride in his wine list and is always happy to suggest what goes with what. His advice? Go bold, since subtle wines cancel deep flavors, and deep flavors smother light wines. At Origin, pair the Arroba pinot noir with dishes such as lamb shish kebab, stuffed portabella mushrooms or vegetable samosas. If you prefer dishes heavier on seasoning and substance, Saini suggests a full-bodied cabernet sauvignon with a high alcohol content, which he says helps cleanse the palate. Pair that cab with Bhindi Massala—crispy, garlicky, spicy okra that could vastly improve your opinion of okra. Any dessert (but especially the Indian “doughnuts”) works with the sweet Lulu B. moscato or Saini’s new sparkler with mango puree, MoscaMango. At the Indian table, like really does seek like.
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