Sacrilege! For many the only possible liquid accompaniment for a hot, spicy curry is lager. There is no reason why this should be the case, however. The spices in most curries, such as red and green chillies, ginger, cumin, turmeric and garam masala, are all compatible with a good wine.
Fiona Beckett is a multi-award winning food and wine writer, Guardian columnist and author of 23 books on food, wine and beer. Whilst she agrees that lager may be the perfect companion for a fiercely hot curry, she argues that the subtler kind of dish deserves a good wine.