Angeethi owner Priya Mishra and expert sommelier,David Roberston of HB Clark wine merchants, carefully handpicked a wine they considered complimentary of the authentic Indian dishes. Explaining the process and fusion of the two, Priya said – “I’ve always found the wonderful pairing of wine and Indian food to be a match made in heaven and our new expertly selected wine menu allows our flavoursome traditional Indian dishes to be complemented by the perfect accompanying wine.”
8 dishes were served, each with a wine and the explanation behind the selection. David Robertson talked us through the notes and location of all 8 wines from red, rose, white and dessert.
Being a non-meat eater I didn’t sample the meat dishes but my other half was on hand to give his food-loving opinion.
Chicken Chaat paired with Round Hill White Zinfandel – “Simple starter, fresh flavours with tangy seeds from the pomegranate, the wine was fruity, mild and refreshing. An ideal Summer starter!”
Zaffrani Salmon paired with Babich Black Label Sauvignon Blanc – “The smoky spices of the marinated fresh Scottish salon was incredible, the light berry scent was a contrast to the sharp taste of the wine which cut through the spicy kick of the fish”
Hara Bhara Kabab paired with Siegel Riesling – “Possibly the best Indian vegetarian started I’ve tried, the mix of smooth paneer with spinach and mixed vegetables in a peppery pattie form was both delicious and moreish, the fresh acidity of the wine complimented the peppery heat and creamy texture of the dish, it was the perfect contrast to the food.”
Garlic Lamb Chops paired with Nostros Reserva Pinot Noir – “Didn’t quite live up to the salmon and vegetable dish but nevertheless had a good rustic taste and was presented very well, the Chilean wine had a woody/fruity scent and was smooth, rich and velvety in texture. It enhanced the flavours of the lamb dish well.”
Chicken Tikka Makhni paired with Casa Silva Cabernet Carmenere – “The best of the mains, the meat was cooked to perfection. The slight spice of the wine offset the creamy dish perfectly.”
Lamb Kadhai paired with El Coto Rioja Crianza – “A good combination of flavours, the wine had a fruit and French oak integration which complimented the meat well”
Fish Madras paired with The Landings Shiraz Cabernet – “The fish was cooked well, I normally would’t have a red wine with Salmon but I thought that overall it worked”
Gulab Jamun paired with Principe de Viana Late Harvest Chardonnay – “A very sweet Indian dessert that was a little too much so for me but the ice cream was fabulous. The wine was also very sweet so the combination was overpowering, a lighter perhalps more citrus flavour would have balanced the overall dish”
Food for thought – Great combination of flavours and textures, presentation was faultless and the majority of the wines worked well.
Find out more about Angeethi or contact them
T:0191 491 4343 / 0191 482 6494
168 Kells Lane, Gateshead, Tyne and Wear, NE9 5HY