On the wine list: Kabir explains it well "Given the nature of Indian food - fat, spice, heat - we didn't want people feeling overwhelmed or finishing their glass feeling like a chore. Most of our wines are light to medium-bodied. Aromatic. Alive.
They cut through spice and refresh the palate rather than fighting the food."

You'll find Australian producers doing interesting things with Riesling, Gewurztraminer, Pinot Noir, Pet-Nat and natural wines. There are also some carefully chosen internationals from Austria, France and Italy. And for the adventurous: oak-aged Chardonnay, Chablis, Savagnin and bold reds that can handle the Champaran Mutton.