From an event at Astor in 2008:
Posted - 04/16/2008 : 19:18:29 Show profile Send patient e-mail Visit SFJoe's home page The previous thread was the victim of an industrial accident, but I had finally responded to Dave with the menu and wines, so here they are again:
Astor Center Indian Food Wine Pairing
April 2, 2008
Menu by Maya Kaimal
Wines by Joe Dougherty
First Course: South Indian Steamed Mussels in Coconut Milk
A tropical South Indian mussel dish with a coconut milk broth spiked with ginger and red chili, finished with lime juice and cilantro
Ingredients: Mussels, coconut milk, shallots, ginger, ground coriander, turmeric, red chili, lime juice, cilantro
Francois Pinon Vouvray Petillant NV (but it is the release with 80% 2006 and 20% 2005)
Marc Ollivier Muscadet Clos des Briords 2006
Gulfi Carjacanti 2004
Second Course: North Indian Chicken Korma, Dhal Makhani, Rice Pullao
A classic North Indian plate featuring Korma, a cream curry with coriander, ground cashews and yogurt, Dhal Mahkani, a dense black dhal cooked with tomato and toasted cumin and enriched with cream, and Rice Pullao, fragrant basmati rice steamed with cinnamon, clove and cardamom
Korma Ingredients: Chicken, onion, ginger, garlic, tomato, cream, yogurt, coriander, cumin, turmeric, red chili, black pepper, cinnamon, clove
Dhal Ingredients: Black urad dhal, tomato, onion, cream, butter, toasted cumin, garlic, ginger, red chili, garam masala, cilantro
Rice Pullao Ingredients: basmati rice, shallots, clarified butter, cinnamon stick, whole cloves, cardamom pods
Schloss Gobelsburg Gruner Veltliner Gobelsburger 2006
Lopez de Heredia Rioja Rosado Tondonia 1997
Clos Roche Blanche Touraine Gamay 2006
Third Course: Goan Pork Vindaloo and Rice Pullao
Tender chunks of pork are coated in this spicy sour Goan curry that balances red and green chili heat with tangy cider vinegar. The spice blend is dominated by coriander, with added sharpness from ground mustard seeds. Coconut milk, onion and tomato lend body to the sauce. Served with Rice Pullao above.
Ingredients: pork, onion, tomato, coconut milk, garlic, ginger, cider vinegar, fresh green chili, ground mustard seeds, coriander, cumin, red chili, black pepper, turmeric, cinnamon, cloves
Puffeney Arbois Savagnin 2002
Ridge Geyserville 2005
St. Urbans-Hof Ockfener Bockstein Riesling Kabinett 2007
Dessert
Cendrillon homemade jackfruit ice cream with fresh mango
Edited by - SFJoe on 04/16/2008 19:18:56
Posted - 04/16/2008 : 19:18:29 Show profile Send patient e-mail Visit SFJoe's home page The previous thread was the victim of an industrial accident, but I had finally responded to Dave with the menu and wines, so here they are again:
Astor Center Indian Food Wine Pairing
April 2, 2008
Menu by Maya Kaimal
Wines by Joe Dougherty
First Course: South Indian Steamed Mussels in Coconut Milk
A tropical South Indian mussel dish with a coconut milk broth spiked with ginger and red chili, finished with lime juice and cilantro
Ingredients: Mussels, coconut milk, shallots, ginger, ground coriander, turmeric, red chili, lime juice, cilantro
Francois Pinon Vouvray Petillant NV (but it is the release with 80% 2006 and 20% 2005)
Marc Ollivier Muscadet Clos des Briords 2006
Gulfi Carjacanti 2004
Second Course: North Indian Chicken Korma, Dhal Makhani, Rice Pullao
A classic North Indian plate featuring Korma, a cream curry with coriander, ground cashews and yogurt, Dhal Mahkani, a dense black dhal cooked with tomato and toasted cumin and enriched with cream, and Rice Pullao, fragrant basmati rice steamed with cinnamon, clove and cardamom
Korma Ingredients: Chicken, onion, ginger, garlic, tomato, cream, yogurt, coriander, cumin, turmeric, red chili, black pepper, cinnamon, clove
Dhal Ingredients: Black urad dhal, tomato, onion, cream, butter, toasted cumin, garlic, ginger, red chili, garam masala, cilantro
Rice Pullao Ingredients: basmati rice, shallots, clarified butter, cinnamon stick, whole cloves, cardamom pods
Schloss Gobelsburg Gruner Veltliner Gobelsburger 2006
Lopez de Heredia Rioja Rosado Tondonia 1997
Clos Roche Blanche Touraine Gamay 2006
Third Course: Goan Pork Vindaloo and Rice Pullao
Tender chunks of pork are coated in this spicy sour Goan curry that balances red and green chili heat with tangy cider vinegar. The spice blend is dominated by coriander, with added sharpness from ground mustard seeds. Coconut milk, onion and tomato lend body to the sauce. Served with Rice Pullao above.
Ingredients: pork, onion, tomato, coconut milk, garlic, ginger, cider vinegar, fresh green chili, ground mustard seeds, coriander, cumin, red chili, black pepper, turmeric, cinnamon, cloves
Puffeney Arbois Savagnin 2002
Ridge Geyserville 2005
St. Urbans-Hof Ockfener Bockstein Riesling Kabinett 2007
Dessert
Cendrillon homemade jackfruit ice cream with fresh mango
Edited by - SFJoe on 04/16/2008 19:18:56