Drinking with take-aways

Just because you're having a take-away doesn't mean you can't have something decent to drink with it. Here are a few suggestions.

Indian
Classic choice: beer – thirst quenching, refreshing and versatile. Good wine options include ripe, fruity, moderately tannic reds (eg Chilean Merlot, South African Pinotage, Californian Zinfandel). These wines have enough flavour to stand up to strongly flavoured food, but are still fairly gentle on the palate; for some reason, heavy, dry tannins really accentuate spiciness (and not in a good way). Fruity whites or rosés also work well: refreshing, easy to drink and able to cope with a range of flavours and textures. Off-dry or slightly sweet wines can be surprisingly good with spicy food to offset the heat. 

Chinese, Thai and Vietnamese
I've grouped these together as often they all include a combination of sweet, sour and spicy flavours, although Chinese can be a bit more fatty. Some delicate Chinese cuisine and dim sum could warrant some decent Champagne (see Japanese below) but, otherwise, refreshing, dry, aromatic, unoaked white wines such as Riesling, Sauvignon Blanc and Austrian Grüner Veltliner fit the bill. Off-dry Gewürztraminer and Pinot Gris also work, but might get a bit cloying with rich or fried food. There's always chilled lager for spicier dishes, and China tea as a non-alcoholic option. If I'm not drinking wine, I really enjoy ginger and lemongrass cordial with Oriental food.

Japanese
Classic choice: sake (rice wine), although it’s a bit of an acquired taste. For delicately flavoured dishes eg sashimi and sushi equally subtle wines: blanc de blancs Champagne (as it’s only made from white grapes ie Chardonnay). Unoaked, neutral, restrained whites: Muscadet, Chablis, northern Italian whites (eg Soave, Gavi) and modern Spanish whites (eg Rias Baixas) should also help enhance the purity of the food. For more oomph to counter wasabi, try Australian or New Zealand dry Riesling or Sauvignon Blanc. Soft, round, fruity reds (see above) are a good choice for spicier dishes such as anything with a teriyaki marinade.

Pizza
Classic choice: Italian reds eg Chianti, Valpolicella, Montepulciano d’Abruzzo. If these aren’t available, try something that also has good acidity and a slight rustic touch, such as red Loire (Saumur, Chinon), Pinot Noir (ideally lower level or inexpensive Burgundy) and Portuguese reds would all help tackle the oiliness of the melted cheese (and meat/sausage).

Fish and chips

At times I consider fish and chips such a treat that I’ll happily have it with a bottle of something sparkling which, being refreshingly acidic, cuts through the fat beautifully (Cava, Prosecco and beyond according to your budget). Unoaked, crisp, citrussy white wines perform a similar role (eg lean Loire Sauvignon Blanc or Chenin Blanc; northern Italian or even English whites). A delicious choice of beer would be a fresh, lemony weissbier/wheat-beer such as Hoegaarden.

Kebabs

Yes, I know these are generally consumed AFTER drinking, but if you’re calmly enjoying kebabs at home, why not try to get some tasty, characterful Greek wine to continue the Mediterranean mood (Oddbins and Waitrose)? If not, southern Italy and Spain would do the trick – reds and whites. Rosé might also help remind you of holidays. Otherwise, you could always get the beers in…

Take-aways: what I love about them

I love food and I'm quite greedy so, of course, take-aways can be very appealing. I'm only human! But, as someone who loves cooking (and who is married to someone who also loves cooking), we get a bit choosy about about take-aways and when we do treat outselves to a take-away, it's usually something we wouldn't attempt to cook. Here are a couple of our favourites:

Firezza Pizza

This small pizza chain has two local outlets (St Paul’s Road, Islington and Crouch End). I’ve been a devoted customer for several years now as used to live down the road from the Islington branch. What makes Firezza so special is that they use traditional wood-fired ovens – resulting in a thin and deliciously smoky pizza base. What’s more, the ingredients used for the toppings are top-notch and the menu is completely mouth-watering. The pizzas are served by length, a half-metre being the minimum order which can be made up of two toppings. This is about the same as two 12” round pizzas, but better value (although 12” round pizzas are available). A little bit confusing, but worth getting your head around as the pizzas are sensational. The menu also includes some really tasty veggie options (especially the Vegetali which features wood-roasted aubergines) and some tempting side dishes and salads. There are also some desserts if you think you’ll have space. (We’ve never needed them as we almost always over-order and enjoy our leftover pizzas reheated for lunch the next day.) Firezza’s delivery service also includes wine, beers and San Pellegrino water and decent soft drinks (and even cigarettes for you naughty smokers); a number of different offers and deals are available on the website.

http://www.firezza.com

Blue Sea Fish Bar

This is over on the western side of Kentish Town, but it’s well worth the short drive or cycle as Tufnell Park lacks a proper old style chippy. The Blue Sea clearly has a loyal following judging by the queues for the fried-to-order fish served up by two very friendly and chatty brothers. I’m afraid I’m partial to roe and mushy peas, as well as battered fish, but you can go easy on the chips here. One large portion should be plenty enough for two people (particularly if you, too, like all the ‘extras’). The fish comes in quite a light, crisp batter encasing moist, tender, flaking flesh, and you can choose from a good selection (although it’s worth asking what they recommend that particular day). The chips are fairly big, but crisp and, like the fish, will have been freshly fried. The popularity of the place does ensure a good turnover of food, so nothing seems to have been sitting around for long. A really indulgent classic supper.

143 Queens Crescent, NW5 4ED; tel 020 7267 2299

Take-aways: what I hate about them

Here in north London, like so many towns in the UK, we are overwhelmed by fast food outlets and it makes my blood boil seeing how many are clustered around local schools preying on hungry teenagers (councils really need to do something about this). So much of this food is morbidly fatty and made with frighteningly cheap and manipulated ingredients (KFC anyone?) What's more, most people don't seem to realise that fast food is an expensive meal option compared with cooking from scratch. And it's not even that fast. A five-minute walk (or drive) there and back, a bit of a wait for your food (considerable longer if you're ordered over the phone from Pizza Hut or your local Indian which could be half an hour or so): you could cook some pasta and serve with pesto, tinned sardines or tomato sauce in less time and it won't cost anything like as much. So there!