From my experience over the last twenty years or so, wines pair favorably with Indian dishes as long as you pair a single wine with a single dish. Of course there are some drastic clashes. Excessive chilli doesn’t pair with anything except water or maybe a very cold light beer. However, pepper is a fabulous flavor with a full bodied Shiraz. Any sour notes, in any cuisine for that matter, whether it is lemon, lime, tamarind or vinegar, should not be in a wine pairing menu. Ditto with deep fried foods. Herbs and spices, as opposed to chilli are absolutely fine.
