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This classic Indian dish takes its name from the clay tandoor oven in which it is traditionally made. The red colour should come from chilli not food colouring, but rather than go too heavy on the spice, use sweet paprika which will be more wine-friendly too. Alsace or ripe New World riesling works a treat, the limey flavours complementing the dish to perfection. The spice grape gewurz always works well, as do ripe rich rosés and just off-dry English wines.