vindaloo

A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (meat in wine and garlic marinade; literally "meat of vine of garlic"{{cite web

| url = https://dicionario.priberam.org/vinha-d'alhos | author = Priberam (Portuguese Dictionary)| title = Vinha-d'alhos

| access-date = 27 November 2020}}), a vindaloo is a dish of meat marinated in vinegar and garlic.{{Cite web |last=Deravian |first=Naz |date=13 December 2023 |title=Chicken Vindaloo |url=https://cooking.nytimes.com/recipes/1024642-chicken-vindaloo |access-date=2023-12-17 |website=NYT Cooking |language=en-US}} The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine.{{Citation needed|date=November 2020}} This was adapted by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of spices. It evolved into the localized and easy-to-pronounce dish "vindaloo".{{cite web | url=http://www.uwl.ac.uk/the_university/news/news_story.jsp?ID=219 | title=How to cook a vindaloo – students learn from the best | publisher=University of West London | access-date=26 October 2012 | url-status=live | archive-url=https://web.archive.org/web/20121109094436/http://www.uwl.ac.uk/the_university/news/news_story.jsp?ID=219 | archive-date=9 November 2012 }}

The British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices, then cooked with more spices.

Restaurants in Goa offering traditional Goan cuisine prepare vindalho with pork, which is the original recipe. Christians from Kochi, Kerala prepare it using pork or, less commonly, beef. The dish was popularized by Goan cooks (whom the British favoured, because they had no objections in kitchens and bars with handling beef, pork or alcohol) in British establishments and on ocean-going liners. Restaurants in other parts of India prepare vindaloo with other meats including beef, chicken, goat meat, lamb and seafood; local taboos against pork popularized the addition of other meats. Cubed potatoes are sometimes added to reduce preparation costs.

Even though the word aloo (आलू) means potato in Hindi,{{cite web | title=Hindi/English/Tamil Glossary | url=http://tiffinbox.wordpress.com/glossary/ | work=Pravasidesi's Tiffin box | date=25 September 2007 | access-date=26 October 2012 | url-status=live | archive-url=https://web.archive.org/web/20121017145516/http://tiffinbox.wordpress.com/glossary/ | archive-date=17 October 2012 }} traditional Goan vindalho does not include potatoes; the name is from Portuguese with no Hindi etymology. Some Indian versions do include potatoes due to the confusion with the Hindi aloo,{{cite news|last=Manon|first=Smitha|date=June 23, 2020|title=How did the Goan vindaloo get to you?|magazine=Condé Nast Traveler|url=https://www.cntraveller.in/story/goan-vindaloo-meaning-get-portugual-mums-kitchen-panaji|access-date=March 22, 2021}} and vindaloo dishes outside India often include potatoes.

File:PrawnVindahloo.jpg

File:Vindalho em Lisboa.jpg, Portugal, in a Goan-style Indian restaurant]]

File:Lamb vindaloo in Helsinki.jpg, Finland]]

Vindaloo has gained popularity outside of India, where it is typically featured on menus at Indian restaurants. Vindaloo served in restaurants of the United Kingdom differs from the original vindaloo dish; it is simply a spicier version of the standard "medium (spiciness)" restaurant curry with the addition of vinegar, potatoes and chili peppers.{{cite book |title=The New Curry Bible |author=Pat Chapman |author-link=Pat Chapman (food writer) |year=2004 |publisher=Metro Publishing Ltd |location=London, UK |isbn=978-1-84358-087-4 |pages=118–121}}

Vindaloo is one of the spiciest dishes available on British Asian menus where it is served, although British Bangladeshi restaurants have innovated the tindaloo, which is a quite different dish that originated in Bangladesh. The British variation became widespread with the creation of more British Indian restaurants in the 1970s.{{cite news|last=Mathur|first=Bhakti|url=https://www.scmp.com/lifestyle/food-drink/article/3102843/history-vindaloo-loved-britain-why-india-has-portuguese|title=The history of vindaloo, loved in Britain: why India has Portuguese explorers to thank for the famous hot curry|newspaper=South China Morning Post|date=2020-09-28|access-date=2025-04-11}} Vindaloo is considered a predecessor to phall.{{cite web|url=http://andyskitchen.co.uk/blogs////blog1.php/recipes/lamb-phall-vindaloo-and-madras-curry-recipe-1-recipe-three-different-curries|title=lamb phall, vindaloo and madras curry recipes|website=andyskitchen.co.uk|access-date=9 May 2018|url-status=live|archive-url=https://web.archive.org/web/20171027231826/http://andyskitchen.co.uk/blogs////blog1.php/recipes/lamb-phall-vindaloo-and-madras-curry-recipe-1-recipe-three-different-curries|archive-date=27 October 2017}}{{unreliablesource|date=April 2025}}

Vindaloo in Hong Kong is prepared using one of several kinds of meats. Vindaloo was introduced to Hong Kong when it was a British colony. In 2020 the food and beverage manager of the Aberdeen Boat Club described vindaloo as one of the institution's most commonly ordered entries.

• Anglo-Indian cuisine

{{reflist}}

• [http://www.foodsofengland.co.uk/vindaloo.htm Vindaloo] at The Foods of England

{{Indian Dishes}}

Category:Anglo-Indian cuisine

Category:Goan cuisine

Category:Portuguese fusion cuisine

Category:Indian cuisine in the United Kingdom