Eudora's Recipes

You don't have to always have rice and curry, you can add Indian flavour to your food in a variety of ways!
Give new life to your lunches, Diversify your Dinners and make your Entertaining a little more adventurous!
Here are just a few ways to make the everyday exotic.
New recipes are always being added so keep checking back.
You can be creative too and send us some of your recipes, we might post them up on our page!

Also don't forget to read the wine pairing guide at the bottom of the page.

Eudora's Wine Pairing Guide

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Eudora's Wine Pairing Guide

There is great debate when pairing wine with Indian food.  Many say that wine should not even be paired with hot and spicy cuisine as it will simply kill the flavour of your wine.  This misconception comes from the other misconception that all Indian food must burn to be good, but if you can’t taste your food because your tongue is on fire then why bother eating.  Spicy food should be exotic, aromatic and flavourful and does not necessarily have to have intense heat, the food is spicy no doubt, but spicy does NOT necessarily mean HOT.  At Eudora’s we focus on the spices and the flavour, and a good wine will either compliment or enhance these flavours.

When pairing a wine with a spicy dish you have to decide whether you want to enhance the flavour, compliment and contrast the flavour or cool down the palette.  When choosing a wine for spicy food, there may be a smaller margin for error, you may not want to buy very expensive wines in case they do not work out.  Furthermore, you may want to think more carefully as to which wines go better with the meal instead of choosing your favourite wine that goes great with other meals.

Costanzo of winanorak.com suggests that if you want to accentuate the flavour of an Indian dish, you should try acidic wines, if you want to have a contrasting but complimenting combination of flavours a creamy wine is a good choice, and finally to cool the palette try a sweet wine. 

Acidic wines include Sauvignon Blanc, dry- Riesling and Chianti.  An example of creamy wine would be a chardonnay especially those from California.  Good sweet wines to go with spicy food include Pinot Gris, Riesling and Gewürztraminer. 

As I said there is great debate as to what wines to drink with Indian food, and I believe the issue lies in the fact that many try to group Indian food into one category.  This does not seem logical, I mean you do not have 1 type of wine with all Italian food, it depends on the meat and the sauce.  Likewise, curry dishes each have their own distinct flavours, some are creamy, some are tomato based, some are hot and sour while others are sweet and spicy.  Each type of curry should be paired with its own wine. 

With a creamy sauce such as Khaldin, Coconut Curry or Butter Chicken try Chardonnay or Pinot Grigio, a Riesling, Gewürztraminer or White Zinfandel would also work well.

For Kofta Curry or Green Curry a Merlot, Zinfandel or Cabernet Sauvignon would be a great pairing especially if you are adding beef of lamb to the curry.  Although the Green curry may be too hot for some people, if this is the case do not have a red wine, try a sparkling wine instead. 

Vindaloo is a hot and sour curry, as such wine may not be appropriate for this dish, a sweet or creamy wine may take away from the flavour of the curry.  Acidic wine such as Chianti, Sangiovese or Sauvignon Blanc may bring out the flavour, but the vindaloo may also overpower the flavour of the wine.  There is no debate that when eating very hot curry the best drink choice is a crisp, cold beer.  Choose a light, sweet beer, DO NOT pick an Indian Pale Ale just because it has the word Indian in it! IPA means that there is more hops in the recipe, making it bitter.  Try Canadian or American beer, Molson Canadian, Labatt Blue, MGD etc.  I Personally do not like Kingfisher, but it is probably the number 1 beer in India, Tiger beer is another popular beer from Asia and may also be a good choice.