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Pork vindalho, served in Lisbon, Portugal, in a Goan restaurant

Vindaloo is an Indian curry dish popular in the region of Goa. The cuisine of the Mumbai-based East-Indians also includes a variation of the dish.^[1] However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often renowned as a particularly spicy dish, though it is not necessarily always the hottest available.

History [link]

The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic.^[2] The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo.^[3] Alternative terms are vindalho or vindallo.

Preparation and variations [link]

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 आलू "aloo" means "potato" in Hindi.^[4]

Vindaloo is a popular dish in many parts of India. In eastern states of India viz. Orissa and West Bengal, the same dish (not referred as Vindaloo) is prepared in marriage parties as well as in home food. The idea behind adding potatoes in lamb curry is that lamb meat is more expensive than chicken in India (three times more expensive than chicken), hence people add potatoes to have more quantity and to make the curry thicker and tastier.^{[citation needed]} According to folklore, a cook added too much salt to the lamb curry by mistake. To balance the salt quantity in the curry, he added some boiled potatoes. Since then, it has become a practice to add potatoes to goat curry or lamb curry in Orissa and West Bengal.

Outside of South Asia [link]

Vindaloo has gained popularity in Britain, Germany, the Middle East, Canada, Australia, New Zealand, and the United States, where it is almost universally featured on Indian restaurant menus. However Vindaloo served in western restaurants usually differs from the original dish of that name; it is simply a hotter version of the standard "medium" restaurant curry, with additional chilli and including potatoes.^[5] In addition the Vindaloo is usually not available with pork, only with chicken, lamb/mutton, or prawn.

Vindaloo is one of the hottest dishes available on the menu where it is served, although some establishments serve a "Tindaloo" in addition, which is another completely different dish originating in Bangladesh.^[5] Another hotter curry is the "phall". These two dishes are sometimes omitted from the menu but can be prepared by special request, because they are too hot for all but a minority of customers.

References [link]

External links [link]

Wikibooks has a book on the topic of Cookbook:Chicken_Vindaloo

• Recipe for Chicken Vindaloo and Vindaloo Paste
• Goa Food Pork Vindaloo recipe
• Chicken Vindaloo recipe referring to this page on Forkd
• Some etymology and history of the word vindaloo

Wikimedia Commons has media related to: Vindalho

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