Issue link: http://digital.copcomm.com/i/856981
THE MESSAGE 20 / the tasting panel / august 2017 20 / the tasting panel / august 2017 Wine Program Enhances Indian Street Food I ndian street food and wine may make unlikely bedfellows, but pushing the envelope is the norm at Downtown Los Angeles' fusion eatery Badmaash. Traditional Indian ingredients come together for innovative dishes like chickpeas and chips with whipped yogurt, tamarind and mint chutney. While most diners would reach for a cold beer from Badmaash's extensive list to wash down the strongly flavored food, the restaurant has also curated a small but worldly wine selection, assembled by Jesse Brawner. "When the Badmaash crew reached out about creating a new wine program, I was concerned that with the hodgepodge of ingredients, pairings would be few and far between," Brawner confesses. "However, I became amazed by the way different wines played off different ingredients within the same dish. Drinking wine with Indian food has been a complete revelation. I encourage you to throw your wine pairing do's and don'ts out the window and start tasting ASAP." A German white blend from Knauss is a refreshing contrast to the fried catfish in chickpea batter with paprika and dried mango dust. The Canadian/ Indian mashup of chicken tikka poutine pairs well with a Gamay from Bugey, its fruit-forward character perfect with the spiced chicken. And, just when the idea of another dish seems too much, a Beelgara Shiraz from New South Wales makes a classic combination with a spiced lamb burger in a perfect finish. Indian food and wines is a risky gamble, but one that pays off at Badmaash. —Jesse Hom-Dawson A Renadart-Frâche Poulsard Gamay pairs well with Downtown Los Angeles' Badmaash's signature dish of chicken tikka poutine. PHOTO COURTESY OF BADMAASH