Indian cuisine: Punjab vs. South

I've been reading up on Indian cuisine on food-india.com. Most of us are used to Punjab because that is the style that tends to be served in the United States (though we noticed a South India menu once when we were in India Palace restaurant in Kennewick).

There are many differences, especially the level of spiciness, which goes up the farther you travel south. Tamil Nadu (the state Chennai is in) is especially known for its spiciness. However, great Indian cuisine is more about the layering complexity of the spices, not necessarily the level of heat. It would kind of be like a beautifully complex Cabernet Sauvignon that balances nuances of aromas and flavors with underlying oak and a balance of acidity and tannin vs. an over-alcoholic oak monster.

I've often written that Indian cuisine pairs well with an off-dry Riesling (ironically, the Chateau Ste. Michelle Indian Wells Riesling is one of those, as Vanessa discovered last year).

Sadly, I doubt I will find a good Riesling in Chennai. However, a bottle of Kingfisher should hit the spot.