AN Oxford restaurant is hoping to bring more masterclasses to Oxford after a successful first Wine and Spice event last month.

The Cinnamon Kitchen, in the Westgate Centre, held its first session last month and is now considering 'rolling it out as a series'.

The Indian restaurant hopes that the 90 minute pairing session can be a model for future events.

The Oxford Times:

Executive chef Vivek Singh said: "Pairing spice and wine has been one of the most gratifying parts of the Cinnamon journey, and our menus have always placed wine centre-stage alongside our dishes.

"The evening was all about learning how different wines and spice combinations work together, and busting the myth that Indian cuisine only works with beer."

The Oxford Times:

Mr Singh, who is also the CEO, continued: "We tasted five very different wines from across the globe, learnt about the grapes and their character before perfectly pairing each to one of our signature dishes."

At the event on July 17, diners were given small plates of papdi chaat, corn and fenugreek kebab with roasted tomatoes, stir-fried shrimp with chilli and apricot glaze, firecracker chicken wings with sesame and honey and Lamb Biryani with raita.

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Mr Singh added: "Our Oxford diners know their wine, so we had a really fun and informative evening - the interactive tasting and snacking (saw) each of the five wine and small plate pairings introduced by both myself and wine guru Laurent Chaniac.

"It was a feast for all the senses."

The Oxford Times:

The event aimed to find the ideal wines to match the spiciness and flavours of each food course.