What is the first tipple you think of when pairing alcohol with Indian food? When I’m at my local Indian Restaurant it’s normally a cold pint of Kingfisher I crave to go with my curry. Well, it’s time to think again because Memsaab is here to improve and refine the experience of Indian dining beyond what you may be used to and held a wine pairing evening on Wednesday 14th May to prove it so we can all learn which wines compliment our food.
Memsaab is located on Maid Marian Way and is a consistent winner at the Nottingham restaurant awards, winning prizes at each of the last five rounds. The stylish contemporary fine dining restaurant seats 120 people with room for another 40 diners in two private areas, which is where the wine pairing evening took place. The stunning restaurant with its glamourous gold and red decor captures the essence of India.
Held by proprietor Amita Sawhney, who has run Memsaab since 2004, Wine experts were on hand to introduce the selected wines for the evening, answer questions and share their knowledge at the six course dinner which was accompanied by tastings of ten wines
The thought of six courses concerned me but I needn’t have worried, this was
Asian cuisine ala carte style. Fabulous dishes featured a mixture of traditional and innovative perfectly spiced food.
We began with Pre Starters, Popadoms with homemade Chutneys; Mild chilli, Mint and Mango, served with our first wine, La Guita Manzanilla Sherry from Spain (15%) Sherry always reminds me of being allowed a sip at Christmas as a child. Thinking I was really grown up and yet not really liking the sweet taste of it. Spaniards we’re told have it has an aperitif. This yeasty, nutty smelling drink is said to be so flexible you could drink it with anything. this incredibly dry wine is good though with salty food. Listed as the perfect aperitif wine, it starts the evening nicely, but it’s not my cup of tea (or glass of wine). We also learn that it does not keep well so chuck that half empty bottle at the back of he cupboard.
Our First Starter Course is Seafood. Scallops dusted with Black Sesame Seeds with a mixed leaf and Orange Salad and Jingha Hara Masala; Grilled King Prawns marinated in fresh Mint, Coriander and Green Chillies, seasoned with Carom Seeds. Accompanying are two white wines:
Leasingham Bin 7 Riesling, Clare Valley from Austria (12.5%) a useful wine to
serve with indian food which has a lot of aromatic flavours. Although it had a slight diesel smell to it there were notes of lime on he palate.
Castell de Raimat Albarino, Costers del Segre, Spain (12%) made by an
Australian Wine Maker this one had floral notes on the palate
Our Second Starter is a meat course. Venison Sheek Kebab. Charcoal grilled minced Venison Fillet flavoured with Coriander Seeds, Fresh Mint and Garam Masala, filled with Chutney and also Tandoori Chicken Tikka. Chicken Fillet marinated in Yoghurt and Garam Masala, then charcoal grilled. This course was
served with:
Macon Rose, (Jadot) Burgundy from France (12.5%)
Blackstone Chardonnay, California (13.5%) both decent wines but the food was
most definitely the star of the course.
Our First Main Course is titled Creamy and consists of Chicken Tikka Masala; mildly marinated Grilled Chicken Fillet prepared in a creamy mixture of Nuts, Herbs and Spices and a Goan Vegetable Curry; Paneer, Mushrooms and Snow Peas in Coconut Milk and Cashew Nut Sauce with Peas Rice. Accompanying is:
Dashwood Pinot Gris, Marlborough NZ (13%), a pale and light Pinot
Villa Maria Private Bin Pinot Noir, Matlborough NZ (13.5%) which had aromas of
mature red cherries and berry fruits, very fruity on the palate with spice, herb and savoury elements.
Our Second Main Course is titled Spicy and consists of Zaika Gosht; Slow cooked Lamb flavoured with Cardamon and a whole Spice mixture, Saag Aloo; Spinach and Potatoes cooked with Ginger, Onions, Garlic and Tomatoes plus a Lamb Biryani; Lamb cooked with spiced Basmati Rice and flavoured with Mint and Saffron, served with Naan Breads. Accompanying is:
Leasingham Bin 61 Shiraz from Clare Valley, Australia (13.5%) a wine which
exhibits a depth of blackberries, raspberries and dark chocolate
Callia Alta Malbec, San Juan Argentina (13%) with an aroma of ripe figs,
cinnamon and liquorice mingled with a range of red fruits. A little oak spicy on the palate.
Our final course Dessert and consists of a Fruit Salad of fresh cut seasonal fruits, one of my favourite Indian Desserts, Gulab Jamun – Moist dumpling flavoured with cardamon in a delicate sweet syrup and finally Carrot Halwa, sweet caramelised Carrot Pudding. Accompanying is:
Nederburg Winemakers Reserve Noble Late Harvest, South Africa (11%) the
winner of many 2013 awards it has an aroma of honey and tangerine supported by apricot and dried peach flavours. A subtle balance between acid and sugar on the palate with dried fruit and vanilla spice notes.
The evening itself was a great event and we’d recommend you give it a go. With a price tag of £65 pp, at first glance it seems pricey but stop and consider the amount of food and full size glasses of wine you will consume and it’s actually reasonably priced. We even had a wine expert, Simon Grayson, sat at our table giving us advice on choosing wine.
I’ ve been to similar events where you try all the wines then have your meal so by the time your meal arrives you’re past learning or appreciating the food! I know that’s not wine pairing, more wine tasting, so having the meal and spacing it out works a lot better for me.
Am I convinced or will I still order a lager with my Curry? Well, I’d certainly give it more thought. The evening is a good opportunity to also learn about what is a decent wine, considering that 70% of wine sold in supermarkets is under £5. Memsaab is fine Indian dining, so perfectly seasoned delicious courses are definitely complimented by the perfect glass of wine.
For more information call Memsaab on 0115 9570009/
email contact@memsaab.co.uk/ or visit www.mem-saab.co.uk
By Tanya Raybould
