Pairing of the Day: December 27-31, 2010
Hemant Oberoi uses seafood from India's West Coast for this bouillabaisse-like rassa. A cross between a soup and a curry, the rassa is spiked with coconut milk and laden with mussels and shrimp. Steamed basmati rice or warm naanor bothare key for sopping up the rich, thick broth.
Pairing: Lime-scented dry Riesling: 2009 Joel Gott or 2009 Pewsey Vale Eden.