What to Drink with Indian Food: Beer, Wine and Lassi Pairings

The right drink can transform an Indian meal. Spices, cream and smoke from the tandoor all react differently to bubbles, acidity and sweetness. Here is a simple guide. BEER: THE CLASSIC CHOICE A crisp, cold lager such as Cobra is the traditional partner for Indian food. The bubbles refresh the palate between bites and work especially well with tandoori starters, samosas and onion bhajis. WINE WITH CURRY Choose wines with fruit and low tannin. An off-dry white or a fresh rosé suits creamy dishes like Korma or Butter Chicken. Lighter reds work with lamb dishes such as Rogan Josh. Avoid very oaky or heavy reds with spicy curries — the heat makes them taste bitter. LASSI AND SOFT DRINKS Yoghurt cools spice better than water. A mango lassi or a plain lassi is the perfect companion to hotter dishes such as Madras or Garlic Chilli. After dinner, a mint tea or coffee rounds off the meal. ORDER FOR THE TABLE Share a few dishes and a few drinks, and let everyone find their favourite combination. See our drinks and dishes at saborindiaestepona.com/menu and book your table at saborindiaestepona.com/reservations.