Neelu Chandni
Guest writer
Working in an MNC often means frequent
meetings with overseas colleagues and traveling
to different parts of the world. While these trips
are primarily for business, one of the key
highlights is the cross-border lunch and dinner
meetings. Food and drinks are universal
connectors, and there is no better way to nurture
collaboration than by sharing a meal.
I’ve hosted many colleagues at celebrated Indian
restaurants and popular street food spots, but
this time was different. The overseas team
wanted a home-like gathering, especially since
the meeting’s agenda was “know your
colleagues”. After all, understanding colleagues
better can boost team efficiency.
I have always taken pride in Indian food. From the
humble “dal-chawal” to the grandeur of biryani,
our cuisine offers it all. So, the menu started forming in my mind almost instantly.
My goal was
to give them the traditional “atithi devo bhava”
experience of a warm welcome, home-cooked
food, and the delightful sweetness of Indian
desserts. But what about beverages? I wanted to
include wine, as it complements our tradition of
‘jal-paan.’ The question was which wine pairs well
with Indian food?
Pairing red or white wine with modern
international cuisines is relatively easy, but what
about the diverse flavors of Indian cuisine?
Should I go with red, white, rosé, or sparkling? I
was puzzled. A chance conversation with a
sommelier friend helped me crack the code. I
discovered a well-researched book, “The Pairing
of Bordeaux Wines with Indian Cuisine”, which
provides guidance on pairing the right wine with
Indian dishes. The author, Laurent Moujon,
creates a masterpiece I am deeply grateful for.
This book, the first of its kind, is a gem for
gourmets, lovers of fine Indian food and
Bordeaux wines. Moujon traveled extensively
across Asia, exploring authentic cuisines that pair
perfectly with Bordeaux wines.
His concept has received support from culinary and wine
professionals in both Bordeaux and India.
Indian cuisine is essentially a work of art of seasonings and spices, allowing for a variety of wine pairings to enhance its flavors. The harmony between a dish and a wine is akin to the dynamics of a relationship – it can be beautiful, spicy, sweet, bitter, acidic, or tart. Given the complexity of Indian cuisine, the book reveals the perfect synergy possible between its rich flavors and the red, white, and sparkling wines of Bordeaux.
The first “pairing” in the book is the result of Moujon’s collaboration with an Anglo-Indian team of Brinda Bourhis, Ujwala Samant, and Rameshwar Kulkarni, who carefully selected delicacies that complement the complexity of the wines chosen by Moujon and his team of Indian wine experts. Over 50 bottles were tested and noted.
Indian cuisine is essentially a work of art of seasonings and spices, allowing for a variety of wine pairings to enhance its flavors. The harmony between a dish and a wine is akin to the dynamics of a relationship – it can be beautiful, spicy, sweet, bitter, acidic, or tart. Given the complexity of Indian cuisine, the book reveals the perfect synergy possible between its rich flavors and the red, white, and sparkling wines of Bordeaux.
The first “pairing” in the book is the result of Moujon’s collaboration with an Anglo-Indian team of Brinda Bourhis, Ujwala Samant, and Rameshwar Kulkarni, who carefully selected delicacies that complement the complexity of the wines chosen by Moujon and his team of Indian wine experts. Over 50 bottles were tested and noted.
The second part of the book introduces the wine
estates, as every wine has its unique history.
Readers can explore the stories and magic
behind each domain. The châteaux, with their
architectural, historical, or ancestral appeal,
invite you to uncover the secrets behind the
quality of Bordeaux wines.
I was so impressed by the book that I decided to follow one of its exact pairings: Curry Leaf and Lentil Crushed Fish with “Le Blanc de Chateau Prieure-Lichine 2016” and “Chateau de Pressac 2014”.
The success of wine and food pairings also depends on the dining ambiance and the tone of the conversation. We set up the dining room with warm hues, the gentle fragrance of mogra, and the soothing sound of an indoor water fountain. Subtle reminders to avoid work-related discussions were placed here and there. It turned out to be one of the most memorable team dinners we have ever had.
I was so impressed by the book that I decided to follow one of its exact pairings: Curry Leaf and Lentil Crushed Fish with “Le Blanc de Chateau Prieure-Lichine 2016” and “Chateau de Pressac 2014”.
The success of wine and food pairings also depends on the dining ambiance and the tone of the conversation. We set up the dining room with warm hues, the gentle fragrance of mogra, and the soothing sound of an indoor water fountain. Subtle reminders to avoid work-related discussions were placed here and there. It turned out to be one of the most memorable team dinners we have ever had.
So, the next time your overseas colleagues or
friends visit, consider hosting a personalized
gathering. Pair a variety of Indian dishes with
Bordeaux wines (don’t forget to grab a copy of
the book), and you will create one of life’s most
civilized pleasures!
