Vindaloo
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- This article describes the indian food dish. For the single of the same name, see Vindaloo (single).
It was first brought to Goa by the Portuguese and soon became a pleasing Goan meal often served during special occasions. Historically this was a pork dish cooked with plenty of wine vinegar and garlic, known as "Vinha d'Alho", however it soon received the Goan treatment of adding plentiful amounts of spice and chili. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word "aloo" means "potato" in Hindi.
The dish gained added popularity in Britain, and became a common fixture at Indian restaurants and curry houses there. In colloquial English it is often referred to as "A Vindy" and is well known for its heat, being one of the hotter curries available.
External links
- [Recipe for Lamb Vindaloo copied from a 1986 Esquire Magazine]
- [Recipe for Chicken Vindaloo and Vindaloo Paste]
- [Goa Food Pork Vindaloo recipe]
- [Goa Food Recipes] - Complete List of Goa Food recipes includes Vindaloo
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