On the Menu: A Symphony of Spice

jbfauthor

October 07, 2010

Saturday night's Beard House dinner, the second of our series with the Food Network Wine & Food Festival, will celebrate the rich and complex flavors of Indian cuisine. Three of the most noted names in Indian cooking—innovative chef Floyd Cardoz of New York’s Tabla, cookbook author and noted Indian cooking authority Madhur Jaffrey, and cookbook author and restaurateur Suvir Saran—have collaborated on a distinctly memorable menu of classic and modern dishes, paired with outstanding Rieslings from the Chateau Ste. Michelle portfolio. Have a look: Hors d’Oeuvre Madhur Jaffrey Dahi Aloo Poori > Chickpea and Potato–Stuffed Semolina Puffs with Yogurt and Tamarind Sauces Floyd Cardoz Goan Braised Oxtail–Ajwain Tarts Suvir Saran Tamarind-Glazed Chicken Wings Salmon and Crab Cakes with Cilantro–Mint Aïoli Pairing: Chateau Ste. Michelle & Dr. Loosen Eroica Riesling Columbia Valley 2008 Dinner Madhur Jaffrey Mint-Scented Lamb Kebabs with Red Peshawari Chutney Pairing: Chateau Ste. Michelle Dry Riesling Columbia Valley 2009 Suvir Saran Hot-and-Sweet Peppers with Coconut–Peanut Curry and Peanut–Tamarind Rice Pairing: Chateau Ste. Michelle Harvest Select Riesling Columbia Valley 2009 Floyd Cardoz Rice-Flaked Lobster with Savoy Cabbage and Sammar Curry Pairing: Chateau Ste. Michelle Cold Creek Vineyard Riesling Columbia Valley 2009 Madhur Jaffrey Poached Salmon with Tomato–Cream Sauce and Lime and Curry Leaf–Scented Basmati Rice Pairing: Chateau Ste. Michelle Riesling Columbia Valley 2009 Suvir Saran Tandoor-Grilled Lamb Chops with South Indian Potatoes and Pear Chutney Pairing: Chateau Ste. Michelle & Dr. Loosen Eroica Riesling Columbia Valley 2008 Floyd Cardoz Vanilla Bean Kulfi with Caramelized New York State Apples Pairing: Chateau Ste. Michelle Harvest Select Riesling Columbia Valley 2009