I’m in the low tannin camp, unless you want to accentuate the spice.
What I would drink would be an off dry Alsace white blend. Probably wouldnt risk a prized aged riesling as I think it would work but not sure its the best way to appreciate the wine. Cono sur reserva especial riesling (under £10, in Tesco) worked for me the other week and the acidity wasnt a problem.
You asked about reds. I’ve mostly only had unfavourable matches provided by hosts. That sounds ungrateful
It isnt meant to be, the wine was objectively good quality, just not a good match with the food to my palate, and was people choosing wines they enjoy, which I would normally advocate. Personally I would avoid most rioja, bordeaux, rhone etc unless you know they’re young and fruity. Lightly chilled beaujolais (or loire gamay, or marcillac?) could be interesting, or possibly something greek or lebanese as suggested by others.
Ultimately though it depends if you like those styles of wine. No point choosing beaujolais if you’re not a gamay fan.
The other thing you could do is look at what some of the top indian restaurants use for their matching wine flights, which might give you different ideas for different flavours. Take a look at the Cinnamon Club’s vegan tasting menu as an example which I see includes bordeaux.
www.Indian Food & Drink Menus | Cinnamon Club