Pocket Sprung Naan

Last night I dined at a newly opened local Indian restaurant. If I am to be entirely honest, for me, the single most enjoyable offering at a curry house is the Naan bread.

The Naan is something that you just cannot reproduce properly at home. You need generations of experience and a traditional tandoor oven to get it right, thus it is a source of the joy when eating out.
This particular flat bread offering was exemplary. I tore a generous chunk out of the Peshwari Naan and it floated up like a contented cumulus cloud. My mouth rested on a deliciously comforting individually pocket sprung mattress, dissolving into a subtle perfumed haze.

There are alot of upmarket Indian restaurants opening which poses a problem for the customer who would expect to accompany the pricey menu with wine, not lashings of lager.
The loud belligerent spices tend to work against the modest subtleties of wine. Add too much tannin and you get major palate peril.
Apparently bulldozing a Phaal with the full bodied reds like Chianti can work, as does Pinot Noir with milder offerings. Sauvignon Blanc is good with very light flavours. Fizzy wine would probably cause your stomach to feel like you had drunk a gallon of coke along with several sachets of 'Space Dust' (popping candy). CO2 has denied me the curry finishing line many a time, usually derived from lager.

I ended up with pleasantly flat tap water as I was driving.