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The Indian Restaurant Menu Explained

VINDALOO

The widespread belief is that Vindaloo owes its origins to Portugese colonial India, where it was traditionally a Potato, Pork and Vinegar curry from Goa. I suspect Vin related to Wine or Vinegar and Aloo is Indian for Potato. In Indian restaurants today, the term Vindaloo is really indicative of the strength or heat of the curry. It usually has diced potatoes in the sauce along with the chosen meat or chicken. However, I can’t ever remember seeing pork as an option. I wonder why? Vindaloo is ‘hotter’ than a Madras.

However, more informed opinion shared with me states tha Vindaloo originated from Vindalho which is derived from vinho or wine (vin is French so that is not the right word) and alho which is garlic. Not aloo as no one spoke Hindi in Goa during the Portuguese regime. Potatoes are added to alleviate the piquancy of the dish. A lot of vinegar was used so people say the VIN could have come from vinagre. But even so the local wine or feni is still added in a good vindalho which is always made of Pork. Other vindalhos appeared on the scene because Hindu and Muslims do not eat pork.

B

BALTI

BHUNA

BIRYANI, BIRIANI

C

CHAPATTI

D

DHANSAK, DANSAK

DOPIAZA, DUPIAZA

J

JALFREZI, JALFRAZI, JHALL FRYZY, ZALI FREZI etc, etc.

K

KORMA, KURMA

M

MADRAS

N

NAN BREAD, NAAN

P

PHALL

PURI

R

RICE

ROGAN JOSH

S

SAMBER

SHAMI KEBAB

SHEEK KEBAB, SHEIK KEBAB

T

TANDOORI

TIKKA

TIKKA MASSALA

V

VINDALOO

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