Probably the best-known example of Anglo-Indian cooking, mulligatawny (literally pepper water or pepper broth) is no more subject to a single definition than is minestrone. Despite its name, the soup is generally not incendiary. Plus: More Soup Recipes and Tips
Indian cooks prefer to use whole spices and grind them as needed. Commercially ground spices may not be quite the same, but they are quicker. Just remember that they do lose strength over time and are best used within a year of their purchase.
Gewürztraminer's litchi, apricot, and floral flavors are just perfect with the complex, sweet spices of Indian cooking. Go for a grand cru Gewürztraminer from Alsace for enough oomph to match this soup.