Don't Miss This Special Wine Dinner On November 15th In Downtown Los Angeles
The delights of Indian cuisine have elevated out of the lunch buffets and "good for delivery" mentality that it's been pigeonholed for far too long. The current elevation of the modern Indian restaurant in taking shape in big cities around the world, and watching the work of Chef Sujan Sarkar can be done from London to Dubai, and from New York City to Los Angeles. With the opening of Baar Baar in Downtown Los Angeles earlier this year, Chef Sujan announced his gastronomic presence and laid a claim to one of the most wine friendly menus I've tasted in the recent past. With the genius work of Sommelier and Wine Manager Justin Prairie, they will take you on a delectable journey that brings together unique wines from all over the world, with heartfelt Indian dishes inspired by regional flavors.
Courtesy of Baar Baar | Photo by Neil John Burger
The restaurant's next winemaker dinner takes place on Wednesday, November 15th, and features one of the most respected in the business...the wines of Ross Cobb. Cobb Wines are heralded for their authenticity, expressing two unique estates in the Sonoma Coast. The winery's focus on single-vineyard wines brings an intimacy to the winemaking process that translates into every bottle of Cobb opened. This will be a truly special dinner, click here to make reservations.
Courtesy of Baar Baar
"It's truly remarkable how the misconception that wine doesn't quite complement Indian Cuisine still lingers. You know, the classic belief that Tamarind and Tannin don't quite see eye to eye, and there might be some merit to the notion that highly spiced sauces and curries don't always sync perfectly with certain wines. My approach to pairings has always centered around one fundamental concept – 'Balance' takes precedence. It's all about finding that harmonious equilibrium between the dish's weight and the accompanying sauce in relation to the wine's body.
I also like to explore the enchanting world of complementary flavors, considering the fruit profile and its condition in a specific wine (not forgetting those intriguing non-fruit notes). The aim is to create a symphony of tastes that meld seamlessly with the primary flavors of a given dish. Naturally, I gravitate toward wines that are well-balanced, ones that exhibit structural harmony in terms of alcohol content, acidity, tannin, and texture – precisely the kind that earns a coveted spot on our Baar Baar wine list.
For these very reasons, I find myself a steadfast admirer of Ross Cobb and his wines. They check all the boxes I've just mentioned and then some. There's an added charm to them – a unique sense of place or terroir, if you will. It brings me immense joy to announce our forthcoming, highly anticipated winemaker dinner with Ross, perfectly complemented by the culinary delights crafted by Chef Sujan."
Below you can find Chef Sujan's menu with the wines to be paired:
Starters include Dosa Crisp, Kori Roti, Purple Potato Crisp with Avocado Pachadi heirloom tomato chutney; Mini Chili Cheese Kulda with fresh truffle and Fresh Oysters with caviar, pickled cucumber and sol kadi; the starters are served with Cobb ‘Cole Ranch Vineyard’ Riesling ‘21, Mendocino, CA
The first course includes Yogurt Chat with crispy potato, tamarind, mint, and strawberry chili. Followed by a second course of a Scallop Balachaco with crab bonda, coconut, curry leaf and finger lime paired with Cobb ‘Doc’s Ranch, JoAnna’s Block’, Chardonnay ‘19, Sonoma Coast, CA.
The third course is the Kashmiri Duck Taco with cilantro, red onion, cheddar served with Cobb Pinot Noir ‘21, Sonoma Coast, CA.
The fourth course is served family style with a Butter Chicken red pepper makhani and fenugreek served with Cobb ‘Wendling Vineyard’ Pino Noir ‘17, Anderson Valley, CA, and a Seabass with Bengal mustard cream, poppy and green chili served with Cobb ‘Wendling Vineyard’ Pino Noir ‘19, Anderson Valley, CA. Sides available include Saffron Rice and Garlic Naan.
For the last course, the meal ends with a sweet Mango Ghewar malai kulfi, mascarpone, mango jelly and pistachio paired with Cobb, ‘H. Klopp Vineyard’ Chardonnay ‘21, Sonoma Coast, CA.
***not featured, a special wine out of Magnum that Ross is bringing down from his personal cellar***
Courtesy of Baar Baar | Photo by Neil John Burger
