When Priya Mishra opened Angeethi less than two years ago in Low Fell, one thing was clear. She didn’t want the restaurant to go down the fusion cuisine route. Instead, traditional family dishes are served with skill and style by the highly experienced kitchen team with a nod to Indian street food.
Priya’s passion and enthusiasm for the food she presents is boundless and at the forefront is a strong desire to quash the belief that you can only eat curry after 5 pints of lager. This is the driving force behind the partnership with HB Clark wines and the Sommelier and Spice tasting evening. With Sommelier David Robertson on hand to curate a perfectly matched selection we were in for a treat.
Talking about the evening, she said: “I’ve always found the wonderful pairing of wine and Indian food to be a match made in heaven and our new expertly selected wine menu allows our flavoursome traditional Indian dishes to be complemented by the perfect accompanying wine.”
With 8 dishes on offer on the night, from Chicken Chaat, to Lamb Chops, fish curry and even a dessert, David had picked out key elements of each dish to marry up to the perfect wine which is on offer in the restaurant.
Chicken Chaat – an authentic take on street food – paired with Round Hill White Zinfandel
Zaffrani Salmon – cubes of fresh Scottish salmon marinated with saffron and spices and grilled to perfection – paired with Babich Black Label Sauvignon Blanc
Hara Bhara Kabab – patties made with spinach, mixed vegetables and paneer – paired with Siegel Riesling
Garlic Lamb Chops – marinated Hyderabad style and barbecued on live charcoal – paired with Nostros Reserva Pinot Noir
Chicken Tikka Makini – chicken tikka in a buttery punjabi tomato sauce garnished with cream – paired with Casa Silvera Cabernet Carmenere
Lamb Kadhai – lamb and mixed peppers served with a special Kadhai Masala sauce – paired with El Coto Rioja Crianza
Fish Madras – Scottish salmon in a hot sauce with coconut sauce and black pepper, tempered with curry leaves and mustard seeds – paired with The Landings Shiraz Cabernet
Gulab Jamun – A traditional indian dessert – paired with Principe de Viana Late Harvest Chardonnay
The overall favourite seemed to be the Babich Black Label Sauvignon Blanc which we all agreed we would never have paired without expert guidance from Priya and David. The Siegel Riesling came a close second.
We were all very impressed with the experience, and if you are keen to learn more about the new wine menu at Agneethi, we recommend you book in soon and sample them for yourself, you won’t be disappointed!