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Vindaloo

Cuisine: Goan

Influences: Portuguese

Traditional Vindaloo: Pork, Vinegar, Wine, variety of spices for a thick curry.

Vindaloo was introduced in India by the Portuguese who called the dish Vinha D' Alho meaning wine, vinegar and garlic. Over the years, the ingredients of the dish changed to include many India spices and the name became Vindaloo. In fact a lot of dishes in the Goan cuisine have Portuguese influence. Although pork is the meat used for making vindaloo, chicken or mutton is also used in many restaurants. The dish is a hot favorite in many countries, where it is one of the main attractions in the Indian restaurants.

The dish is made using pork, vinegar, garlic, chili and spices. Sometimes potatoes are added to the recipe because of confusion in the name as "aloo" is Hindi name for potatoes. Pork is not very popular in all the regions of India and Muslims are forbidden from eating it, hence many restaurants use alternate source of meat such as lamb or chicken. But the original taste of vindaloo comes from pork only. Blending of the pork fat with the spices and the vinegar and garlic gives the dish a unique taste. It is hot favorite among the foreigners indulging in checking out the local Goan cuisine.

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Dal moth is a spicy and crispy snack made from gram flour, asafoetida, turmeric powder, chili powder, moong, sugar, amchur, oil and salt. Its delicious and is popular as an anytime snack or serves as a very good tea snack. [See Recipe]

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