Although I am a huge fan of sauvignon blanc, I find that spicy foods are best paired with wines that have a bit more substance like a Gewutztraminer, Riesling (with a low level of residual sugar), or Pinot Gris.  Sparkling wine is also a great match for spicy foods, especially those that have a significant level of Pinot Noir.  Another consideration could be Chenin Blanc, but understand the styles vary dramatically, as does Indian food.  So the best bet is to bring something like a sparkling that is extremely versatile and always elegant!