Vindaloo: Difference between revisions
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| image = Vindalho.jpg | | image = Vindalho.jpg | ||
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| caption = Pork vindaloo, served in a [[Goa]]n-style | | caption = Pork vindaloo, served in a [[Goa]]n-style Indian restaurant | ||
| alternate_name = Vindalho | | alternate_name = Vindalho | ||
| country = Portugal | | country = Portugal | ||
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'''Vindaloo''' or '''vindalho''' is a [[curry]] dish from the state of [[Goa]] in | '''Vindaloo''' or '''vindalho''' is a [[curry]] dish from the state of [[Goa]] in India.<ref name="Indal">{{cite web |title=Indal (Vindaloo) |url=http://www.east-indians.com/foodporkvindaloo.htm |publisher=The East Indian Community |access-date=13 July 2015 |url-status=live |archive-url=https://web.archive.org/web/20150705102827/http://www.east-indians.com/foodporkvindaloo.htm |archive-date=5 July 2015 }}</ref> It is known globally in its [[British-Indian]] form as a staple of curry houses and Indian restaurants and is often regarded as a fiery, spicy dish. Vindaloo evolved from the [[Portuguese cuisine|Portuguese]] dish [[carne de vinha d'alhos|carne de vinha d'alhos]].<ref name="CN">{{cite web|url=https://www.cntraveller.in/story/goan-vindaloo-meaning-get-portugual-mums-kitchen-panaji|title=How did the Goan vindaloo get to you?|last=Menon|first=Smitha|date=23 June 2020|website=Condé Nast Traveller}}</ref><ref name="BBCFood">{{cite web|url=https://www.bbc.co.uk/food/0/24432750|title=Curry: Where did it come from?|last=Taylor|first=Anna-Louise|date=11 October 2013|website=BBC Food|archive-url=https://web.archive.org/web/20141211232211/http://www.bbc.co.uk/food/0/24432750|archive-date=11 December 2014|url-status=dead|access-date=17 December 2014}}</ref> The traditional vindaloo recipe is pork, but alternative versions are also commonly used, such as beef, chicken, lamb, mutton, prawns, vegetables and tofu.<ref name="Galinha">{{cite web |last1=Peters-Jones |first1=Michelle |title=Indian Classics – Vindalho de Galinha (Chicken Vindaloo) |url=http://www.thetiffinbox.ca/2011/11/vindalho-de-galinha-chicken-vindaloo.html |publisher=The Tiffin Box |access-date=13 July 2015 |url-status=live |archive-url=https://web.archive.org/web/20150713232936/http://www.thetiffinbox.ca/2011/11/vindalho-de-galinha-chicken-vindaloo.html |archive-date=13 July 2015 }}</ref> | ||
== History == | == History == | ||
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== Preparation in India == | == Preparation in India == | ||
Restaurants in | Restaurants in Goa offering the traditional recipe prepare vindalho with pork. 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]],<ref>{{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 }}</ref> traditional Goan vindalho does not include potatoes; the name is from | Even though the word ''aloo'' (आलू) means ''potato'' in [[Hindi]],<ref>{{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 }}</ref> 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'',<ref name="manon-cntraveller">{{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}}</ref> and vindaloo dishes outside India often include potatoes. | ||
[[File:PrawnVindahloo.jpg|thumb|right|Prawn vindaloo served with plain rice]] | [[File:PrawnVindahloo.jpg|thumb|right|Prawn vindaloo served with plain rice]] | ||
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== Outside India == | == Outside India == | ||
[[File:Vindalho em Lisboa.jpg|thumb|Pork vindalho, served in | [[File:Vindalho em Lisboa.jpg|thumb|Pork vindalho, served in Lisbon, Portugal, in a [[Goa]]n-style Indian restaurant]] | ||
[[File:Lamb vindaloo in Helsinki.jpg|thumb|right|Lamb vindaloo served in | [[File:Lamb vindaloo in Helsinki.jpg|thumb|right|Lamb vindaloo served in Helsinki, 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.<ref name="currybible">{{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}}</ref> | 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.<ref name="currybible">{{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}}</ref> | ||
Revision as of 03:20, 13 June 2025
Template:Short descriptionScript error: No such module "other uses".Template:Use Oxford spelling
Template:Use dmy datesTemplate:Infobox prepared food Vindaloo or vindalho is a curry dish from the state of Goa in India.[1] It is known globally in its British-Indian form as a staple of curry houses and Indian restaurants and is often regarded as a fiery, spicy dish. Vindaloo evolved from the Portuguese dish carne de vinha d'alhos.[2][3] The traditional vindaloo recipe is pork, but alternative versions are also commonly used, such as beef, chicken, lamb, mutton, prawns, vegetables and tofu.[4]
History
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"[5]), vindaloo is a dish of meat marinated in vinegar and garlic.[1][6] 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.Script error: No such module "Unsubst". This was adapted by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of spices, evolving into the localized "vindaloo".[7]
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.[1]
Preparation in India
Restaurants in Goa offering the traditional recipe prepare vindalho with pork. 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,[8] 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,[9] and vindaloo dishes outside India often include potatoes.
Outside India
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.[10]
Vindaloo is one of the spiciest dishes available on British Asian menus where it is served, although British Bangladeshi restaurants have innovated the tindaloo, a different dish that originated in Bangladesh.[10] The British variation became widespread with the creation of more British Indian restaurants in the 1970s.[11] Vindaloo is considered a predecessor to phall.[12]Template:Unreliablesource
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, Hong Kong described vindaloo as one of the institution's most commonly ordered dishes.[11]
See also
References
External links
- Vindaloo at The Foods of England
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