Suggested Pairings

1. BAINGAN BHURTA (Spice level: mild) Smoked puréed eggplant, onion, tomato, green peas, East India Co. garam masala Pairing: Domaine Queylus Tradition Pinot Noir 2014 Vintages 392738 / $29.95 Complex wine with ripe red cherry and raspberry complimented by florality, earthiness, and sweet spice on the finish. This matches the delicate complexity of the dish beautifully. 2. CHANNA MASALA (Spice level: medium+) White chickpeas, ginger, garlic, tomato gravy, East India Co. garam masala

Pairing: Aleofane Natacha Chave Crozes-Hermitage 2015 Vintages 530691 / $36.95 From the northern Rhone, this 100% Syrah is a blend of fruit from various plots that are farmed organically and biodynamically. The wine is rich in dark fruit, pepper, and sweet spice, with a velvety texture. 3. SHABAB CURRY (Spice level: medium) Tiger prawns in a rich tomato and cream gravy

Pairing: Cave Spring Blanc de Blancs Brut Sparkling Vintages 213983 / $29.95 Made in the Methode Champenoise from Chardonnay and Chardonnay Musque. Density of flavour highlighted by rich toastiness (a result of extended lees aging upwards of 30 months), fresh green apple, and river rock. Excellent value. 4. CHICKEN ’65 (Spice level: hot) Punjabi-style boneless tandoori chicken with mustard seed and curry leaf Pairing: Stags’ Leap Winery Viognier Vintages 597369 / $39.95 Rich in texture with higher alcohol (14%) to match the powerful nature of the dish. Prominent fruit profile to help combat the elevated spicy heat.