Vindaloo, a staple in British curry houses and Indian restaurants, was developed in the Indian region of Goa, but did you know that it was derived from a dish brought over by Portuguese sailors?
Carne de vinha d’alhos (literally “meat in garlic wine marinade”) was a dish made from the sailors’ raw ingredients packed in wooden barrels of alternate layers of pork and garlic, preserved in red wine. Goan cooks put their own spin on it by replacing the red wine with palm vinegar and adding spices, and the name evolved to the easier-to-pronounce “Vindaloo”.
Today, Vindaloo is made with many different types of meat. Nirvana offers this spicy favorite with Lamb (pictured), Shrimp & Fish, and chicken. We also have a veggie version for our vegetarian guests!
How do you like your Vindaloo?