{"id":101040,"date":"2026-03-18T11:29:36","date_gmt":"2026-03-18T10:29:36","guid":{"rendered":"https:\/\/www.estournel.com\/masala-haute-couture\/"},"modified":"2026-03-18T17:43:41","modified_gmt":"2026-03-18T16:43:41","slug":"masala-haute-couture","status":"publish","type":"post","link":"https:\/\/www.estournel.com\/en\/home\/cos-chronicle\/masala-haute-couture\/","title":{"rendered":"Masala haute couture"},"content":{"rendered":"

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L<\/span>ong reduced to the image of \u201ccomfort food,\u201d Indian cuisine has undergone a profound transformation. In New York as in London, it now asserts itself as a sophisticated, regional gastronomy firmly rooted in fine dining.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”fadeInDown”][vc_column][vc_single_image image=”101009″ img_size=”500×700″ alignment=”center” css_animation=”fadeInDown”][\/vc_column][\/vc_row][vc_row content_placement=”middle” css_animation=”fadeInDown”][vc_column width=”1\/2″][vc_single_image image=”101015″ img_size=”500×700″ alignment=”center”][\/vc_column][vc_column width=”1\/2″][vc_column_text]For Harmandeep Hundal, Wine Director at the restaurant Azitra in New York, the shift is clear: Indian cuisine \u201chas moved far beyond that initial perception. It is now recognized as a sophisticated, diverse and deeply regional cuisine.\u201d The same observation is shared at Indian Accent<\/a>: diners are now seeking \u201cauthentic cuisine that goes beyond the clich\u00e9s they were once accustomed to,\u201d says Chef Raveesh Kapoor.<\/p>\n

These clich\u00e9s have long been surpassed in London, where Indian cuisine has historically been part of the gastronomic landscape. \u201cWe have guests who know India very well and understand the distinct identities of its regional cuisines,\u201d observes Sameer Taneja, Chef of the Michelin-starred restaurant Benares in Mayfair. For him, the natural approach is to offer[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”fadeInDown”][vc_column][vc_separator color=”custom” el_width=”20″ accent_color=”#b22020″][vc_column_text]<\/p>\n

\u201ca creative interpretation of deeply rooted Indian cuisine, combining local sourcing with authentic products from the diverse terroirs of India.\u201d The Indian gastronomic scene is no longer adapting. It is asserting itself.<\/span><\/strong><\/p>\n

[\/vc_column_text][vc_separator color=”custom” el_width=”20″ accent_color=”#b22020″][\/vc_column][\/vc_row][vc_row content_placement=”middle” css_animation=”fadeInDown”][vc_column width=”1\/2″][vc_single_image image=”101018″ img_size=”500×700″ alignment=”center” css_animation=”fadeInDown”][\/vc_column][vc_column width=”1\/2″][vc_column_text]Aromatic Architecture<\/strong><\/p>\n

The first misunderstanding concerns spices. \u201cIndia is not only a land of spices; it is a land of flavours,\u201d reminds Raveesh Kapoor. The goal is not heat, but construction. Spices \u201care not about spiciness, but about balance and depth.\u201d<\/p>\n

They are carefully selected and blended to enhance a dish, never to overpower it. They must act as a \u201ccatalyst for flavours,\u201d insists Sameer Taneja, noting that spices are no longer the preserve of Indian cuisine alone, citing French chefs such as Olivier Rollinger as great users of spices.<\/p>\n

At Azitra<\/a>, the emphasis is on harmony, where each spice has its own voice. Layering, tension, softness, roasting: the sophistication lies in the aromatic architecture. This precision profoundly changes the question of food and wine pairings.[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”middle” css_animation=”fadeInDown”][vc_column width=”1\/2″][vc_single_image image=”101021″ img_size=”500×700″ alignment=”center” css_animation=”fadeInDown”][\/vc_column][vc_column width=”1\/2″][vc_column_text css_animation=”fadeInDown”]Wine as a Partner<\/strong><\/p>\n

The second misunderstanding concerns the pairing itself between Indian cuisine and wine.<\/p>\n

\u201cMany of my guests are unaware of the remarkable connection between wine and Indian cuisine,\u201d observes Grony Dias, Head Sommelier at Benares<\/a> in London.<\/p>\n

\u201cBalance and structure are essential,\u201d explains Harmandeep Hundal. Wines with expressive aromas, supple tannins and a freshness capable of cutting through the richness of ghee and sauces naturally find their place at the table.<\/p>\n

Raveesh Kapoor adds that acidity refreshes the palate, while well-managed tannins prevent amplifying the sensation of heat. Yet beyond technical parameters, it is aromatic resonance that creates the most compelling pairings.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”fadeInDown”][vc_column][vc_separator color=”custom” el_width=”20″ accent_color=”#b22020″][vc_column_text]<\/p>\n

In this regard, Grony Dias highlights the strengths of the great wines of Bordeaux: \u201ctheir balance, structure and delicate fruit complement our cuisine perfectly without ever overwhelming it. With roasted or grilled dishes, Bordeaux reds work beautifully; with richer dishes and sauces, Bordeaux whites create excellent pairings.\u201d<\/span><\/strong><\/p>\n

[\/vc_column_text][vc_separator color=”custom” el_width=”20″ accent_color=”#b22020″][\/vc_column][\/vc_row][vc_row content_placement=”middle” css_animation=”fadeInDown”][vc_column width=”1\/2″][vc_single_image image=”101003″ img_size=”500×700″ alignment=”center” css_animation=”fadeInDown”][\/vc_column][vc_column width=”1\/2″][vc_column_text css_animation=”fadeInDown”]Cos d\u2019Estournel, a Natural Resonance<\/strong><\/p>\n

While Grony Dias recalls the \u201cdeep connection between Cos d\u2019Estournel and India,\u201d as well as the title of \u201cMaharajah of Saint-Est\u00e8phe\u201d once given to Louis-Gaspard d\u2019Estournel, the connection emerges just as naturally at the table.<\/p>\n

Cos d\u2019Estournel develops notes of black pepper, clove, cinnamon and sweet spices. These aromas lie at the very heart of Indian masalas.<\/p>\n

\u201cWith so many aromatic similarities, the pairing becomes obvious,\u201d notes Raveesh Kapoor. It is not about confrontation, but continuity.<\/p>\n

Harmandeep Hundal evokes the elegance and complexity of Cos d\u2019Estournel, capable of creating \u201charmony rather than competition\u201d with the depth of the dishes. The tannins converse with the texture of tandoori meats; freshness supports the sauces; length extends the aromatic persistence.<\/p>\n

Garlic-marinated lamb fillet, tandoori chops with spiced vegetables, dishes marked by the smoky imprint of the tandoor\u2026 richness calls for structure; gentle spices echo the wine\u2019s nuances.<\/p>\n

In this evolution, wine plays a structuring role. It elevates the experience and anchors Indian cuisine within the global gastronomic dialogue.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”fadeInDown”][vc_column][vc_separator color=”custom” el_width=”20″ accent_color=”#b22020″][vc_column_text]<\/p>\n

Pairing this cuisine with Cos d\u2019Estournel\u2014whose history is linked to India through the \u201cRetour des Indes\u201d expeditions\u2014naturally extends this bridge between East and West.<\/span><\/strong><\/p>\n

\u201cCuisine and wine are about dialogue and discovery,\u201d concludes Harmandeep Hundal.<\/span><\/strong><\/p>\n

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Today, Indian haute cuisine no longer seeks to adapt. It affirms its complexity\u2014and finds in Cos d\u2019Estournel a partner worthy of it.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

Longtemps r\u00e9duite \u00e0 l\u2019image de \u00ab comfort food \u00bb, la cuisine indienne a chang\u00e9 de statut. \u00c0 New York comme \u00e0 Londres, elle s\u2019affirme d\u00e9sormais comme une gastronomie sophistiqu\u00e9e, r\u00e9gionale et pleinement ancr\u00e9e dans le fine dining.<\/p>\n","protected":false},"author":5558,"featured_media":101011,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[132,140],"tags":[],"class_list":["post-101040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regards-dailleurs","category-article"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/posts\/101040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/users\/5558"}],"replies":[{"embeddable":true,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/comments?post=101040"}],"version-history":[{"count":2,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/posts\/101040\/revisions"}],"predecessor-version":[{"id":101042,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/posts\/101040\/revisions\/101042"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/media\/101011"}],"wp:attachment":[{"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/media?parent=101040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/categories?post=101040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.estournel.com\/en\/wp-json\/wp\/v2\/tags?post=101040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}