Wife and I love Indian food. The Nasi Briyani shop at Dunlop street, Tandoor North Indian Restaurant at Holiday Inn Orchard, Rang Mahal group of Indian restaurants and Tiffin Room of Raffles Hotel are some of the places that we visit when we are in need of a spicy fix.
Last Sunday, to fix my craving for spicy food and also part of our plan to expose the children to the varied cuisines of the world, I decided to prepare an Indian meal for the family dinner.
The Tandoori chicken and the Beef Masala turned out great on this humble attempt of mine. I especially like the Beef Masala as I experimented the Sous Vide method to cook the beef. I will post my recipes for both the dishes in my next posts. Stay tuned.
The complexity of flavours (spicy, sweet, salty) and layering of flavours in an Indian dish makes food and wine pairing challenging.
We picked the 95-points (James Halliday) 2008 Ashbrook Semillon from Magaret River for our dinner. The entirely unwooded Semillon, which encompasses a range of flavours and aromas, made a good duet with the strong-flavoured Beef Masala and Tandoori Chicken.
Āp kā khānā svādiṣṭa ho! (Bon Appetite in Hindi)
|Oven baked Tandoori Chicken with green spinach|
|Sous Vide Beef Masala|