Wine and Food Pairings at Indian Accent
Experience a dialogue between Indian spices and global wine labels, where every glass is chosen to illuminate the nuances on your plate.
We believe in the perfect partnership between plate and glass. Here, a rich lamb shikampuri filled with boursin and wrapped in crisp urad dal kataifi is paired with a Mourvèdre-Viognier from South Africa. The wine's supple fruit notes beautifully complement the spice and texture of the dish.
We elevate humble street food to a fine dining experience. A selection of aloo tikki, channa dal, and kothimbir vadi is paired with a glass of crisp Champagne. This pairing demonstrates how the right bubbles can cut through richness and enhance familiar flavors.
This pairing brings together Hyderabad and Piedmont. A tender ratalu shammi with boursin and papad kataifi is matched with the crisp, mineral notes of a Cortese from Alto Monferrato, creating a delightful contrast of textures and flavors.
A dish from our limited-edition tasting menu with Fratelli wines. Here, soft shell crab with congee and narthangai is paired with Fratelli's Akluj Chenin Blanc. The wine's acidity and fruit notes cut through the richness of the crab, creating a balanced and memorable pairing.
A trio of our inventive snacks, including khakra, dhokla aloo tikki, and pave kothimbir vadi, served alongside a glass of Fratelli Gran Cuvée Brut. The sparkling wine's crispness and fine bubbles cleanse the palate between each flavorful bite.
About Curated Wine & Food Pairings
Our approach to wine is built on the reality that Indian spice demands specific structural support, not just standard pairings. When you join us for a tasting menu, we change varietal-specific glassware for every course, ensuring that the crisp minerality of a Cortese or the complex finish of a vintage Champagne works in concert with ingredients like urad dal kataifi or soft shell crab.
We see food and drink as a proper jugalbandi, where both elements must vibrate together. Wine pairing with Indian cuisine is often treated as an afterthought, but here it is central to the meal. Our program, overseen by Kevin Ken Rodrigues, rejects the idea that Indian spices are too complex for wine, instead focusing on acidity, tannins, and balance to find matches that make each bite sharper and every sip more complete.
The Art of the Pair
We focus on the interplay between the plate and the glass. For example, our lamb shikampuri, rich with boursin and wrapped in crisp urad dal kataifi, finds its balance in the supple fruit notes of a South African Mourvèdre-Viognier. Similarly, when we serve soft shell crab, we lean into a Chenin Blanc from Fratelli to cut through the richness with bright acidity.
The Tasting Journey
We offer distinct tiers to guide your evening at our New Delhi location in The Lodhi:
- Standard Wine Pairing: A progressive flight of six wines, both New World and Old World, chosen specifically to handle the complexities of our tasting menu.
- Reserve Wine Pairing: For those looking for an elevated experience, this includes iconic vintages, French Champagne, and premium aged spirits, with detailed guidance from our senior sommelier.
Every bottle is served at precise temperatures, and our staff provides insight into why specific varietals work with our food’s textures. Whether you are exploring our limited-edition tasting menus or a standard à la carte meal, the goal is to make the wine an essential part of the story on your plate.
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