Name: Dishoom Manchesters DESI MULLED WINE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.5 liters dry red wine (good-quality, full-bodied); 250 ml water; 1 piece Indian-style vanilla pods (or whole vanilla bean); 60 g fresh ginger (unpeeled, thinly sliced); 1 tbs black peppercorns; 8 pieces green cardamom pods (slightly crushed); 8 pieces whole cloves; 3 pieces cinnamon sticks; 2 pieces star anise; 1 piece fresh citrus (orange), thinly sliced; 1 tsp lemon zest (optional, for brightness); 1 tbs jaggery or very dark muscovado sugar (to taste, optional); 1 pinch sea salt; 6 pieces orange slices; 6 pieces toasted star anise (optional); 1 tsp cracked black pepper (freshly ground)

cranberry almond granola, vanilla greek yogurt, fresh fruit, whipped cream

BREAKFAST BANANA SPLIT

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Warm and spicy (not sweet), with Indian vanilla, ginger and a kick of black pepper.

Lightly crush the black peppercorns and cardamom pods in a mortar or with the flat side of a knife. Split the vanilla pod lengthwise and scrape the seeds; reserve both pod and seeds.

Prepare spices

Thinly slice the unpeeled ginger and the orange. If you prefer less bitterness, remove most of the orange pith from the slices.

Slice ginger and orange

In a medium saucepan, combine the water, ginger slices, crushed peppercorns, cardamom, cloves, cinnamon sticks, star anise, vanilla pod and seeds, and lemon zest.

Bring the mixture to a gentle simmer over medium heat. Simmer uncovered for 10 minutes to extract and bloom the spices — do not boil hard to avoid losing volatile aromatics.

Reduce heat to low. Pour in the red wine and add the orange slices and a pinch of sea salt. Gently warm the mixture; maintain it at a gentle steam (small bubbles around the edge) for 12–15 minutes. Do not let it come to a boil — boiling will drive off alcohol and flatten flavor.

Taste at about 10 minutes. If you want a hint of sweetness to round the spice (the style is intended to be warm and spicy, not sweet), dissolve jaggery or dark muscovado sugar into a small amount of the warm liquid and return to the pot. Start with 1 tablespoon and adjust to taste.

If the spice blend feels too aggressive, simmer 3–5 minutes longer off heat with the lid on to meld, then reheat gently before serving.

Using a fine-mesh sieve or cheesecloth, strain the mulled wine into a heatproof pitcher or pot to remove solids (ginger, pods, seeds, peel and whole spices). Press gently on solids to extract flavor but avoid forcing sediment through the sieve.

Ladle into warmed mugs or heatproof glasses. Garnish each serving with an orange slice, a toasted star anise if using, and a light twist of freshly cracked black pepper for the final kick.

Serve immediately while hot. Provide extra pepper and jaggery at the table for guests to adjust spice and sweetness to taste.

dry red wine (good-quality, full-bodied)

water

Indian-style vanilla pods (or whole vanilla bean)

fresh ginger (unpeeled, thinly sliced)

black peppercorns

green cardamom pods (slightly crushed)

whole cloves

cinnamon sticks

star anise

fresh citrus (orange), thinly sliced

lemon zest (optional, for brightness)

jaggery or very dark muscovado sugar (to taste, optional)

sea salt

orange slices

toasted star anise (optional)

cracked black pepper (freshly ground)

DESI MULLED WINE

Make DESI MULLED WINE Recipe in just 45m. Warm and spicy (not sweet), with Indian vanilla, ginger and a kick of black pepper.

DESI MULLED WINE

Descriptors

Tasting Notes

Food Pairings

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