Le Kebabiere, a new contemporary-style Indian restaurant in Pune’s hip Koregaon Park environs, has specially selected wines to offer diners, which make enjoyable food and wine pairings, writes Sommelier India correspondent, Brinda Gill. “You can close your eyes and order these wines”, says Executive Chef Shailendra Kekade, Le Kebabiere, of the wines in the Cellar Selection of the recently launched Indian restaurant designed in vibrant colours and contemporary style.
The Cellar Selection section includes premium wines Pommard, Roger Belland, Burgundy; Puligny Montrachet Vieilles Vignes, Vincent Girardin, Burgundy; Chateau Margaux, Medoc, Bordeaux (the traditional blend of Cabernet Sauvignon, Merlot, Petit Verdot & Cabernet Franc); and a Meursault Domaine Faiveley, Côte de Beaune, Burgundy (Chardonnay).
Le Kebabiere offers a choice of Indian specialities created in the slow cooking manner. The menu features Indian aperitifs, soups, an extensive selection of vegetarian and non-vegetarian kebabs, curries, biryanis and pulao with accompaniments, a choice of Indian breads, and desserts. Complementing the food is the wine menu that features wines listed under Champagne and sparkling wines (including Louis Roederer and Dom Perignon), the Cellar Selection, Dry Soft Refreshing Whites, Fruity Round Whites, Rosé and Blush, Light Easy Drinking Reds, Medium Bodied Fruity Reds, Rich Full Bodied Robust Reds, Dessert Wines and Port. The drinks menu also offers a choice of spirits, signature and popular cocktails, shooters, non-alcoholic and hot beverages.
The restaurant stocks about 120 wine labels including Indian and international wines, some of which are also served by the glass. “Much thought and research has gone into this wine selection. We worked on offering a range of wines that are also affordable. We have specially sourced lesser known wines. Everyone knows of Chardonnay and Cabernet Sauvignon. While we have these, we also present table wines from lesser known grape varieties like Vernaccia, Trebbiano and Gamay. We’ve bought in Italian, Chilean and South African wines that we feel will pair well with the food”.
Chef Kekade is happy to recommend food and wine pairings. Among the pairings he suggests are Mushroom Galouti with Ulrich Langguth Riesling, Fern Label, Mosel, as the crisp, dry and refreshing Riesling offers a nice contrast to the smoky flavours of the soft, delicately flavoured kebab. Tandoori Mushrooms and Tandoori Pomfret he feels go well with a Ferraiolo IGT, Toscana, in the Cellar Selection (a blend of Sangiovese and Cabernet Sauvignon) as the wine complements the spicy tandoori preparations.
He elaborates that as the Ferraiolo is a nice plum red wine with a nose of wet earth and cherries it would also be fantastic with the Shahi Paneer Makhani as well as the Gosht Roghan Josh, nicely offsetting the delicateness of the paneer and the tang of the tomato and butter sauce, as well as complementing the flavoursome slow cooked leg of lamb and complex sauce with a hint of spice of the Gosht Roghan Josh. And to wrap up the meal he suggests a sparkling wine with the Badaam Chennay Ki Kheer as the bubbles of the dry Chardonnay nicely balance the sticky sweet dessert!
81/82 North Main Road
Ph: 95521 34400
(020) 4103 0333