How to pair Indian food with wine

A delicious plate of pasta with a glass of wine What if you try changing this image where we tell you to sip on vino as you dig into a Gujarati thali Chef Michael Swamy has gone off the beaten path with a new book in association with Pernod RicardMichael SwamyldquoPeople have this perception that you can pair wines only with international cuisinerdquo says Swamy ldquoAnd once you have had half a bottle of wine what do you do with the rest of it You can actually cook with it the reason why I have included recipes that use wine as wellrdquo he revealsMumbaibased Swamy has worked on six books which include books on desserts with wine barbeque food and celebratory food in this series and this is the first title from it that will be launched He shares three recipes that will bring cheer to those who love the spiritEasy Guide to Pairing Indian Food and Wine Michael Swamy Om Books International Rs 195 in stores soonCreamy Grilled Cottage Cheesegtgt500 gm paneergtgt1 cup drained yoghurt gtgtfrac12 cup white winegtgtfrac12 tsp turmeric gtgtfrac14 tsp chilli powder gtgtfrac14 tsp salt gtgt23 tablespoons ghee melted gtgtfrac14 tsp white pepper powdergtgt 1 capsicum cut into squaresgtgt1 onion cut into squares1 Cut the paneer into cubes2 Combine the yoghurt wine turmeric chilli powder salt and white pepper in a bowl and whisk to mix Add the paneer cubes and mix to coat well 3 Thread the paneer capsicum and onion onto skewers brush with melted ghee and grill turning to cook evenly on all sides Do not allow the paneer to colour 4 Alternatively heat the ghee in a pan Add paneer cubes and fry turning to cook evenly on all sides without allowing them to colour5 Sauteacute the onions and capsicums squares as well6 Serve hot with onion rings and a green chutney sauceRoast Pickled Wine ChickenChickengtgt1frac12 cups dry white winegtgt2 heaped tablespoons pickle spice blendgtgtSalt to tastegtgtJuice of 1 large limegtgt3 tablespoons melted buttergtgt1 kg whole chicken with skin cleaned inside and outPics courtesyMichael SwamySaladgtgtfrac12 cup cooked barleygtgt1 cup cooked brown lentilsgtgtfrac12 cup finely chopped oniongtgtfrac12 cup finely chopped red capsicum gtgtfrac14 cup sunflower seedsgtgt1 tablespoon apple cider vinegargtgt1 tablespoon canola oilgtgt1 teaspoon finely chopped fresh dillgtgt1 teaspoon freshly ground black pepper1 In a large mixing bowl whisk wine with pickle spice blend salt lime juice and 2 tablespoons butter and set aside for 10 minutes to allow flavours to meld2 Add the whole chicken to the bowl and rub wine marinade all over it Cover and set aside for 2 hours turning chicken over at regular intervals 3 Preheat oven to 220degC425degFGas 7 4 Place the marinated chicken on a large baking tray lined with foil Pour leftover marinade into a small ovenproof bowl and place inside the chicken cavity 5 Roast the chicken for 30 minutes Brush with remaining butter cover with foil and roast for another 30 minutes or till chicken is tender and juicy6 For the salad combine all the ingredients in a large mixing bowl and toss well to mix6 Carve the chicken and serve hot with the saladShrikhandgtgt1 cup dry white winegtgt1 cup sugargtgt1 teaspoon cardamom powdergtgt4 cups drained hung yoghurtgtgtA few saffron threadsgtgt 1 teaspoon sliced pistachios1 Combine wine with sugar and cardamom in a frying pan and cook over medium heat till sugar dissolves Bring the mixture to a boil stirring occasionally till syrup thickens to a consistency just thinner than honey Remove from heat and lower the temperature by half2 In a bowl whisk the drained yoghurt pour in the warm wine syrup and stir to mix Place in a refrigerator to chill3 Serve chilled garnished with saffron threads and sliced pistachios