When it comes to Indian food, most people will automatically pick a basic IPA to drink. But when you start to think about the complex flavours of Indian cooking, there’s so much to work with. We’ve pulled together a collection of wine, cocktail, mocktail and beer pairings that compliment the flavours of our vegetarian tasting menu.
Anyone who’s been to Prashad knows our restaurant isn’t a stuffy venue. Making sure everyone feels welcome has always been important. To us, it’s like welcoming you into our home… and considering we spend more time at the restaurant than anywhere else, it pretty much is! Our food is ‘fine dining’ meets traditional Indian cooking, served up in a relaxed setting, and our tasting menu is the perfect example of just that. It’s something chef Minal is especially proud of, and the jewel in the crown that is our menu. She’s constantly tweaking and changing dishes, with the seasons, and with new techniques. We don’t have an expensive drinks pairing add-on, but plates that good should have drinks to match. With a little help from our friends, we’ve put together some suggestions for you to pick ’n’ mix your perfect matches.
Course one: Sanku, paired with a Passionfruit Bramble
Our Sanku Cones are a twist on the classic Samosa, served with seasonal fillings and delicious home made chutneys. Our General Manager Toqeer picked the Passionfruit Bramble to go with it, saying “The sweet yet sharpness of the passionfruit brings out the deliciously tangy flavours of the dish”.
Course two: Lasan Paneer Tikka, with a Apple Virgin Mojito
Designated driver or just don’t drink? GM Toqeer will shake you up a delicious, alcohol-free mocktail. Our Apple Virgin Mojito over crushed ice pairs perfectly with the spiced paneer dish.
Course three: Sakham Tikki, with a glass of Provence Rosé, Roc des Seigneurs (France)
The newest addition to our Tasting Menu, our Sakham Tikki is a seasonal vegetable dish, cooked with our house blend Garam Masala, fresh ginger, garlic and zesty lemon. Our wine list is curated by the brilliant Stephen at House of Wine, who we’ve had the pleasure of working with for many years. The fruity aromas in this particular wine (a Provence Rosé) come from a vibrant blend of Cabernet and Syrah grapes, and make for a great accomplice to course three.
Course four: Chowpatti, with a glass of Tempranillo-Cabernet, 99 Rosas (Spain)
Fresh on the palate, with aromas of red fruits on the nose, a glass of Tempranillo-Cabernet is the pairing pick for our take on Chowpatti Bhel. If you aren’t familiar, you need to acquaint yourself as soon as possible with this Indian street food classic. Minal has given it a fine-dining twist, and every mouthful delivers with sweet and tangy flavour.
Course five: Masala Dosa, paired with Mongozo Coconut Beer
There’s a reason curry and beer is a go-to combination, but this is no ordinary pair. The beer was selected by Bundobust for our craft beer selection, and bonus points, it’s vegan too. Our tasting menu can be made vegan to match, on request. Onto course five, our Masala Dosa is one seriously comforting dish, with the spiced potato and onion curry, housed in the crisp lentil and rice flour crepe. Pour over the broth, take a bite, and sip that easy drinking, well-balanced beer. Just don’t forget the homemade coconut chutney to finish it off (the curry, not the beer…).
Course six: Kofta, with a glass of Sauvignon Blanc, Gieson (New Zealand)
The wine pairing for course six is a Sauvignon Blanc that’s had more fermentation time, meaning bags of flavour and a worthy partner to the spiced dish. The rich tomato sauce, cardamon rice and mini naan all deliver on flavour too.
Course seven: Gujilawa, with a Mango Lassi
How else to wrap things up than with a mango lassi? That’s if you’ve got enough room. Our tasting menu is a little different to the usual style. Think generous portions without the hefty price tag. So if you’ve got a sweet tooth, make sure you save room for Minal’s Gujarati twist on Baklawa, served with home made ice cream.
