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meat

  • Vindaloo

    A wonderfully fragrant, almost sweet, sour type dish from Goa, to the south of India, with a distinct peppery perfume. This region’s cooking is heavily influenced by the Portuguese, so the Vindaloo is more about vinegar (“vin”) and garlic (“alho”) than pure hot, heat. The chillies reflect Goa’s penchant for a little extra kick. If you’d like it a little hotter than we present it here, then simply add some chopped fresh chilli or chilli flakes to dish once it’s cooked, but do try it first!

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