Indian Foods That Pair Shockingly Well with Wine

Indian food and wine have always had a bit of a situationship. People say they don’t go together until they actually try it, and realise it’s a match full of chemistry, chaos, and surprisingly great flavour.

Indian cuisine is bold. It’s layered. It's unapologetically spiced. Wine is the opposite: delicate, moody, and sometimes too “proper” for its own good. But bring the two together, especially during the festive season, and something magical (and extremely delicious) happens.

This guide celebrates exactly that! An easy, fun, no-snobbery pairing list you can pull out at your Christmas dinners, New Year’s Eve parties, or cosy winter nights at home.

First, a Few Friendly Rules (The Only Ones You Need)

2. Heavy tannin + heat = not best friends.
Strong tannin reds can make spicy food feel even spicier. So go fruit-forward, not power-forward.

3. Bubbles are the desi palate’s soulmate.
Pakoras + prosecco? Chilli paneer + Brut? Trust the process. You’re going to love it!

4. Look at texture as much as flavour.
Creamy gravy? Pick a white or soft red. Crispy snacks? Go sparkling. Tangy chaat? Rosé, baby.

With that sorted, let’s pop the cork!

Also, to make your life easier, I am adding the recipes to all the Indian dishes mentioned below. This way, you don't have to run around looking for recipes at the last minute. Thank me later!

RED WINE PAIRINGS

1. Rogan Josh
Rogan Josh is an aromatic, warm dish that your neighbours mysteriously “drop by” for. A full-bodied red, like Cabernet Sauvignon, Syrah, or Merlot, would be a great pairing. The tannins in these would latch onto the richness of the meat and spices, amplifying the flavours in a way that feels downright royal.

2. Butter Chicken / Paneer Makhani
A dish that’s creamy, tomato-forward, and buttery demands a wine that’s soft, fruity, and easygoing. The Gamay or Pinot Noir are a little more acidic, which would cut through the richness of the dish, while complementing the flavours.

WHITE WINE PAIRINGS

1. Fish Fry
The crunch of a fish fry needs something zippy and refreshing, something like the crispy, citrus snap of a Sauvignon Blanc or a Chenin Blanc. It works perfectly well as the acidity of the wines elevated the fried and salty flavours, and the herbal notes match beautifully with coastal food.

2. Lemon Rice
Lemon rice has a good tang, warmth, and comfort. A dish that’s subtle but flavorful. Pair it with a slightly sweet Riesling, and suddenly it's something you can’t resist. The simple logic is that Riesling’s sweetness balances the spice, and the acidity aligns with the lemon.

3. Stir-fried Veggies
This pairing is a shocker, but the buttery, slightly creamy notes of an oaked Chardonnay match the stir-fried veggies surprisingly well. The Chardonnay handles heat, richness, and the aromatics, all at once. It simply softens the sharp spices and elevates the dish.

ROSÉ PAIRINGS

1. Chaat
Chaat is every Indian’s go-to snack. Whether you’re a party or drowning your sorrows in a plate of pani-puri, the chaat can handle it all. It is chaos in a bowl, that is somehow appealing to all. And well, the Rosé thrives in chaos. It’s crisp, fruity, and refreshing, taming the spice while matching the brightness.

2. Tandoori / Kebabs
Whether it's tandoori chicken, paneer tikka, fried prawns kebabs, tandoor malai mushroom, a chilled rosé handles the smokiness like a pro. I told you, it's a chaos coordinator in disguise.

SPARKLING WINE PAIRINGS

1. Pakoras
If there’s one pairing you must try, with no questions asked, it is this one. Pakoras and the Brut! The bubbles cut the oil, acidity refreshes the palate, and the whole combo feels like fireworks! I promise, you’re going to love it.

2. Chilli Paneer / Chilli Chicken
Prosecco’s gentle sweetness cools the heat of chilli paneer or chilli chicken, while its bubbles brighten every bite.

3. Crispy Prawns / Crispy Squid
Seafood + bubbles = elite energy. Now you know that this is where you pop open your Champagne. Blow your guests not just with the perfect wine, but with the crispy coastal snacks too!

It’s Not Fancy, It’s Fun
Indian food wasn’t made to be paired with wine, but I think that’s exactly why the pairings work so beautifully.

There are no strict rules here, only curiosity and contrast, and you’ll have some delicious discoveries. Whether it’s Christmas, NYE, a chilly winter evening, or a laid-back house party, let wine be the side character that lifts the flavours of your favourite mains!