Any two Indian restaurants within a stone’s throw of each other elicit the old joke that they share the same kitchen. Silly, really: India, diverse and populous, has a correspondingly sprawling menu. That said, over the course of a few thousand years, its iconic recipes have filtered down to its many millions of kitchens.

There’s a virtual Kama Sutra of sacred spice texts, passed down verbally through generations. This intensity of dense flavors makes wine pairing risky, like a yoga pose you’re not quite psyched for. Some pointers on choosing a wine, so you don’t pull the wrong muscle – er, cork.

Less is more. Easy on the oak ageing and tannins. Wine with an Indian meal should primarily refresh and complement, not add more texture. That’s why beer is the default – but you’re more adventurous.

Hot wants cool. For this much spice, think cooler climate wines: Alsatians and Rhones, coastal and northern regions. A dense, creamy dish may call out for sweetness or acidity to lighten it.

Flowers, not fruit Look for suppleness rather than a fruit bomb. A vibrant nose is great (that’s the ‘flowers’ part), but you don’t want a deep Cabernet Sauvignon bullying the flavors around.

White knights for Indian: Pinot Grigio, Pinot Blanc, Seyval Blanc, Viognier and Riesling.

Royal Reds: Pinot Noir, Beaujolais, Barbera and Cabernet Franc.

Or think pink! A rosé can be wonderful with Indian – plus, it’ll match your sari!

Champagne or sparkling, you ask? Maybe with dessert, but otherwise, it will feel like a bubble bath, when you’re angling for a slow dip in the Ganges at the end of a hot night of dancing.