Indian starters cluster around deep-fried pakora, samosa, aloo tikki and onion bhaji, alongside oven-baked naan. Chickpea-flour batter, cumin, ajwain, coriander and tamarind chutney dictate the pairing.
Franciacorta DOCG and Conegliano Valdobbiadene Prosecco Superiore cut the fry-oil register and buffer the mild chilli in bhaji and pakora. Read more
Grape colour mix
100%
white
The off-dry fizz cuts samosa and pakora fry-oil while accepting tamarind chutney.
Franciacorta Brut and Prosecco Superiore cut samosa, pakora and bhaji oil cleanly.
Naan is a side; pair the wine to the curry or kebab it accompanies.
Moscato d'Asti belongs with dessert, not naan or pakora; choose Franciacorta or Gavi.
Showing 1–4 of 4 dishes
Samosa is a triangular fried pastry, tracing to Central Asia in the 9th century via Silk Road trade, filled with spiced potato, peas and cumin, or minced meat in the Punjabi version. Served with tamarind-mint chutney. Franciacorta and Conegliano Valdobbiadene Prosecco Superiore are the fry-oil classics; Falanghina del Sannio is the still alternative.
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Onion bhaji is the British-Indian takeaway fritter: sliced onion bound in chickpea flour (besan) with ajwain, coriander and green chilli, deep-fried to golden. Served with mint-yogurt dip. Conegliano Valdobbiadene Prosecco Superiore DOCG is the cleanest pairing; Franciacorta is the weightier fizz alternative; Falanghina del Sannio the still white.
Perfect grape varieties
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Chicken pakora is the Punjabi chickpea-flour fritter: chicken chunks marinated in yogurt and Kashmiri chilli, dipped in besan batter with ajwain and fried. The yogurt marinade plus fried-coat asks for fizz or acid-led white. Franciacorta DOCG and Fiano di Avellino both pair cleanly.
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Aloo tikki is the North Indian street-food potato cake: boiled potato spiced with garam masala, cumin, coriander, green chilli and ginger, shallow-fried until crisp. Served with tamarind chutney and yogurt. Falanghina del Sannio and Soave Superiore both sit cleanly; Conegliano Prosecco Superiore brings the sparkling option.
Perfect grape varieties
Also worth trying
Appellations to explore
Franciacorta DOCG and Conegliano Valdobbiadene Prosecco Superiore cut the fry-oil register and buffer the mild chilli in bhaji and pakora. Samosa and aloo tikki pair with Falanghina del Sannio or Soave Superiore. Naan alongside butter chicken calls for a wine matched to the curry, not the bread.
Franciacorta DOCG and Conegliano Valdobbiadene Prosecco Superiore DOCG are the textbook fry-oil specialists. The off-dry register mirrors tamarind chutney.
Sparkling wine is the default: Conegliano Prosecco Superiore or Franciacorta. Falanghina del Sannio is the still alternative.
No. As a side bread, naan follows the curry or kebab it accompanies. The default wine is whatever matches the main dish on the plate.
Franciacorta DOCG for the fry-oil, Fiano di Avellino DOCG for the still-white alternative. The yogurt-marinade asks for acid-forward wines.
