Vindaloo
Template:Short description{{#invoke:other uses|otheruses}}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.<ref name="Indal">{{#invoke:citation/CS1|citation |CitationClass=web }}</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 dish carne de vinha d'alhos.<ref name="CN">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="BBCFood">{{#invoke:citation/CS1|citation |CitationClass=web }}</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">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
HistoryEdit
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"<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>), vindaloo is a dish of meat marinated in vinegar and garlic.<ref name=Indal/><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.Template:Citation needed 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".<ref name="tvu">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
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.<ref name=Indal/>
Preparation in IndiaEdit
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>{{#invoke:citation/CS1|citation |CitationClass=web }}</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">Template:Cite news</ref> and vindaloo dishes outside India often include potatoes.
Outside IndiaEdit
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">Template:Cite book</ref>
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.<ref name="currybible" /> The British variation became widespread with the creation of more British Indian restaurants in the 1970s.<ref name=Mathur>Template:Cite news</ref> Vindaloo is considered a predecessor to phall.<ref name="andyskitchen">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>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.<ref name=Mathur/>
See alsoEdit
ReferencesEdit
External linksEdit
- Vindaloo at The Foods of England