From Julie Sahni's "classic indian cooking"
"Indian food is highly fragrant with aromatic spices and herbs. The wine that goes with it, therefore, must be strong enough to stand up to it and not get lost in the strong seasonings. So do not waste money on expensive wines with fine subtle bouquets: not only will they taste bland and flavorless against the food, you will not be doing justice to the fine wine. The wines best suited for Indian food are the moderately priced and inexpensive wines."
she also says white and rose wines for tandoori food, and dishes that have cream yogurt and nut sauces
Hearty reds like chianti or a california or french burgundy for dishes in onion or tomato gravy.
I have followed this advice, and have found that my simple wines from austria have been great....