India is most known for its spicy food, and curries. Very few people who have dug deeper into the cuisine would know that it’s also home to a wide variety of kebabs, which were brought to the country as a result of centuries of trade and history with the middle-eastern nations.

Terroir Journey and Tasty Talks bring to you a carefully curated menu paired with Wines, something that you wouldn’t have tasted before.

In this event, you will get a taste of the kebabs eaten in India, along with snacks Indians like to eat with alcohol. Be ready to be surprised by the flavours, and kebabs served and presented beautifully in your plates.

Pairing Indian food with wine is a challenge for most of wine lovers, yet in this tasting we will pair an authentic Indian menu with a diverse range of wines from countries like Slovenia, Cyprus, Hungary, Italy, Crete, Austria, giving you hints and detailed explanations on how to pair flavorful and spicy food with wines.

Your Hosts:

Tasty Talks is a social dining platform bringing people together over authentic cultural food experiences in people’s homes. Over the past 3.5 years, Tasty Talks has hosted nearly 400 successful social dining events.

Terroir Journey is a complete wine experience platform. Join our wine tours that take you to the most off the radar wine region, and join our wine and dine events that bring the most rare and hard to find wines to our events in the Netherlands.

Like every Tasty Talks event, this is a living room event, so there will be room for a lot of informal walking around, conversations and a cozy atmosphere.

Amuse:

Chakna – Chakna is the word for the snacks eaten with Alcohol In India.

Masala Papad – Roasted papad topped with finely chopped onions and tomatoes and grated cheese

Roasted peanut chaat – Roasted peanuts mixed with chopped onions, cucumber and spices

The Chakna will be served throughout the event to munch and as Amuse.

Wine: Prosa Rosa Pet Nat – Austria

1st Course – Dahi kebab

Kebabs made using hung yoghurt or Labneh, a filling of nuts, and spices, it just melts in the mouth the moment you eat it.

Wine: Alina Vouni Panayia – Cyprus

2nd Course – Mushroom Galouti kebab

Galouti is a term used for melting in the mouth softness. Mushrooms kebabs are made using a paste prepared by cooking mushrooms and nuts together.

Wine: Orange Wolf – Bratislava, Slovakia

3rd course – Avocado and Edamame Kebab – Soft, flavorful, buttery, all in one, these kebabs made using non indian ingredients are sure to surprise you.

Wine: Lyraraki Melissaki Gerodotis – Crete, Greece

Dessert – Shaahi Tukda – Base of bread sweetened with sugar syrup, topped with shortened and thickened milk, rose and pistachio served fine dining style.

Wine: Late Harvest Tokaji Hetszolo – Tokaj, Hungary

You might just have one more Kebab as a surprise dish but not revealing more. The meat lovers are going to love this one!

Join us on 11th November in Amsterdam, Nieuw Sloten. The location is easily accessible via Tram 2.

Exact address will be shared upon registration.