France | Chardonnay, Gamay
Graphite, Cherry, Candy, Fruit, Acid
New Zealand | Sauvignon Blanc
Blackcurrant, guava, passionfruit, lemongrass, salty
Allergen: Sulfites
Australia | Pinot Noir
Fresh, red-berry, raspberry, floral, mineral
Allergen: Sulfites
Australia | Pinot Noir
Cherry, cranberry, savoury, spiced, silky
Allergen: Sulfites
Italy | Sicily | White
Citrus, volcanic, saline, mineral, vibrant
Allergen: Sulfites
Italy | Sangiovese
Purple fruits, green pepper, raspberry, minerality, clay
Allergen: Sulfites
France | Pinot Noir, Gamay,
Chardonnay, Cinsault, Syrah
Cinnamon, raspberry, minerals, pepper
Allergen: Sulfites
France | Gamay
Soft tannins, earthy, mushrooms, apricot, acid
Allergen: Sulfites
France | Chardonnay,
Chardonnay Muscaté
Cinnamon, raspberry, minerals, pepper
Allergen: Sulfites
France | Merlot, Mauzacvert, Loin d’Œil
Purple fruits, acid, lemon, clay, pepper, aubergine
Allergen: Sulfites
Italy | Nero D’Avola, Frapatto
Black peppercorns, light purple fruits, carob, sweet cherries
Allergen: Sulfites
France | Sémillon, Sauvignon Blanc
Apricot, saffron, honeycomb
Australia | Riesling
Citrus peel, oyster shell, saline core
France | Blend
Fig, cherry, dark cocoa
Australia | Pinot Noir
Cinnamon, raspberry, minerals, pepper
USA | Zinfandel
Red fruits, purple fruits, spices
France | Grenache, Syrah
Bright fruit and spice, finely sculpted
Argentina | Malbec
Plum, violet, smoky depth
France | Merlot, Cabernet Sauvignon
Plum, graphite, cedar frame
Italy | Sangiovese
Purple fruits, green pepper, raspberry, minerality, clay
France | Syrah
Olive tapenade, violet, iron minerality
Italy | Nero D’Avola, Frapatto
Black peppercorns, light purple fruits, carob, sweet cherries
Australia | Shiraz
Blueberry, black olive, cocoa
France | Cabernet Sauvignon, Merlot
Layered finesse, dried herbs, tobacco
New Zealand | Sauvignon Blanc
Blackcurrant, guava, passionfruit, lemongrass, salt
France | Chardonnay, Chardonnay Muscaté
Light, grass, bark, lemon
Italy | Carricante, Reisling
Lemon peel, strawberry, cherry, chalk
France | Marsanne, Clairette, Ugni Blanc
Sea mist, almond, orchard stone
New Zealand | Sauvignon Blanc
Gooseberry, lime zest, herbaceous and bright
France | Chardonnay, Chardonnay Muscaté
Light, grass, bark, lemon
USA | Chardonnay
Baked apple, lemon curd, elegant oak structure
France | Chardonnay
Lemon oil, chalk, grand cru oak precision
New Zealand | Sauvignon Blanc
Gooseberry, lime zest, herbaceous and bright
France | Chardonnay
Citrus peel, oyster shell, saline core
South Africa | Chardonnay
Zesty lemon, floral lift, firm structure
France | Chardonnay, Pinot Noir
Candle wax, almond, timeless persistence
France | Chardonnay, Gamay
Graphite, cherry, candy, fruit, acid
France | Merlot, Mauzacvert, Loin d’Œil
Purple fruits, acid, lemon, clay, pepper, aubergine
France | Grenache, Cinsault, Rolle
Vivid strawberry, melon, windswept
salinity
France | Grenache, Cinsault, Rolle
Crushed berries, flint, dry tension
Spain | Tempranillo, Syrah
Wild strawberries, white pepper, textured and fresh
USA | Grenache, Syrah
Raspberry, grapefruit peel, California sunshine in a glass
France | Old-vine Grenache
Barrel-aged depth, grand cru style, saline luxury
The tandoor is often described in romantic terms — ancient, primal, elemental. Yet beneath its clay walls lies one of the most sophisticated cooking systems ever developed. Long before modern kitchens spoke of convection, radiant heat, or controlled combustion, the tandoor mastered all three simultaneously.
Celebrations are not defined by excess alone. They are defined by togetherness. Across cultures, the meals remembered most vividly are rarely the most elaborate or rarefied. They are the ones shared — dishes placed at the centre of the table, passed hand to hand, tasted communally. Indian cuisine has always understood this instinctively. Long before dining became performative, Indian food evolved as a language of gathering.
Indian menus can look naturally welcoming to vegan and vegetarian diners, but confidence disappears quickly when butter, yoghurt or ghee enters the conversation. A dish centred on lentils may still contain dairy. Naan can arrive brushed with butter, and a vegetable curry may rely on yoghurt for its body. The useful question is not simply whether vegetables are present. It is how the dish is finished.
