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Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 AREA; Agro di Torre di Santa Susanna, Salento. GRAPES: 100% Primitivo. The grapes, harvested in a state of advanced ripeness, are delicately pressed and destalked. The must then undergoes a process of fermentation of 21 days at a temperature of 25-28°C. (77-82°F.). When vinification is completed, the wine matures for 14 months in 350-liter (92-gallon) tonneaux of French oak, followed by a further period of fining in the bottle. COLOUR; Vivid ruby-red colour with purple shadings. BOUQUET: An intense and distinct aroma of jam-like ripe red and black fruit. FLAVOUR: A very warm, silky, and almost dense flavour, rich in varietal and territorial sensations. FOOD COMBINATIONS: The great softness and richness of its structure make it perfect for particularly tasty and succulent dishes as well as for very spicy or piquant courses, typical of the southern cuisine Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 PRIMITIVO DI MANDURIA DOC MASSERIA ALTEMURA, ITALY 32 Resto of the week maltatoday, Sunday, 12 OctOber 2014 Now that the temperature has dropped a couple of degrees I feel the urge to indulge in all the dishes that the summer heat just didn't seem to allow – curry being one of those dishes. Garam Masalaa is the perfect place for a spot of curry. Garam Masalaa is a small and cosy place targeted at the casual diner seeking out real authentic Indian food. A family run business, the order of the day is to provide fresh, cooked to order, all-Indian dishes from the starters right down to the desserts. Before the meal complimentary poppadoms are served with a de- lightful array of chutney, yoghurt and mint sauce and sweet chilli sauce to keep you going until you can decide on the right meal. Try the onion bahjis and vegeta- ble samosas or for the more car- nivorous among you, the tandoori chicken for starters. Main courses include all the usu- al curries such as vindaloo and ma- dras for spice lovers and the milder tikka masala and korma for those that prefer the milder flavours of India. Curries can be made to your taste, super spicy if you like or mild if you can't handle the heat. For larger ta- bles they can even bring some spicy and some mild of the same dish to make sure everyone is happy. If you really like the heat, then try some of the home made chilli sauce, made from fresh chilli pep- pers, to put a bit more of a kick into your meal. while you are eating the owner comes to check, not only if eve- rything is to your satisfaction but also to see if you have enough rice and bread. Desserts also consist of Indian specials such as kulfi ice cream, and the Indian version of ice cream that is hard as it is not whipped and contains delicate flavours of spices like cardamom, saffron and cinna- mon. Though wine and other drinks are available, choose from a range of Asian beers that complement the Indian spices, creating the perfect match to the spicy dishes. To add to the sweetness of the meal the bill is not as harsh as you would expect. For the great quality of food and the excellent service prices are extremely reasonable, making Garam Masalaa a great value for money restaurant ideal for large groups or family outings. You can also enjoy the warm In- dian flavours at home, with take- aways also available. wINe of the week Garam Masalaa Msida seafront, Msida opening hours: tue – sat 19:00 – 23:00 sunday 12:30 – 16:00 Contact: 99021882 or garammasalaa@hotmail.com Rachel Zammit Cutajar takes a look at a restaurant and brings a recipe, wine and delicacy of the week. Write to us with your comments on restaurants or submit your own recipes to rzammitcutajar@mediatoday.com.mt food Garam Masalaa Comforting spices for autumn If you really like the heat, try some of the home made chilli sauce