Fish Pakora & Wine
SG Introduction Fish Pakora is a beloved Indian appetizer, featuring bite-sized pieces of fish coated in a spiced chickpea flour batter and deep-fried to golden perfection. This dish is a popular…
March 2025
Chili Chicken & Wine
Introduction Chili Chicken is a popular Indo-Chinese dish that combines bold spices, heat, and umami flavors. This dish is known for its crispy chicken pieces coated in a spicy, tangy,…
Baingan Bhartha & Wine
Introduction Baingan Bharta is a smoky, spiced eggplant dish from India, popular across North India and Pakistan. The dish is traditionally made by charring eggplant over an open flame, mashing…
Kofta Nargisi & Wine
Introduction Kofta Nargisi, often referred to as the South Asian take on the Scotch egg, is a rich and indulgent dish featuring spiced minced meat wrapped around a hard-boiled egg,…
Haleem & Wine
Introduction Haleem is a rich, slow-cooked stew beloved in South Asia and the Middle East, particularly during Ramadan. This dish is a hearty blend of wheat, lentils, and meat (usually…
Lamb Nihari & Wine
Introduction Lamb Nihari is a rich, slow-cooked stew that originated in the Mughal kitchens of India and Pakistan. Traditionally prepared overnight, Nihari is deeply flavorful, featuring tender lamb shanks simmered…
Reshmi Kabab & Wine
Introduction Reshmi Kabab, a delicacy of Mughlai cuisine, is a rich and creamy kebab known for its melt-in-the-mouth texture. Its name, “Reshmi,” translates to “silky” in Hindi, highlighting its smooth,…
Dopiaza Lamb/Goat & Wine
Introduction Dopiaza, meaning “two onions” in Persian, is a beloved dish in Indian and Mughlai cuisine. Originating from Persian culinary traditions, it became a staple in Indian kitchens through the…
Seekh Chicken Kabab & Wine
Introduction Seekh Chicken Kabab is a beloved dish from the Indian subcontinent, originating from the Mughal era. Traditionally cooked on skewers over open flames, it’s a staple at Indian and…
Karahi Shrimp & Wine
Introduction Karahi Shrimp is a vibrant and flavorful dish originating from the Indian subcontinent, traditionally cooked in a thick, wok-like pan called a “karahi.” This dish is known for its…