Authentically… North Indian! 

Namaste Friends of The Raj,

To all our guests who enjoy a hot and spicy curry, today’s blog has to give praise to the legendary Vindaloo. 

For those who have attempted to give this dish a try, it will either keep you eating while sipping on a cold beverage or bring your meal to a prompt halt. 

Whatever the reason you choose to order this dish, whether as a first timer or someone who relishes in ultimate spice, let us give you a brief history behind this tantalizer!

Vindaloo originated in Goa, India enjoyed by this Catholic community. As Goa was a former colony of Portugal, the curry takes substantial influence from Madeira. Carne de Vinha  D’alhos, meaning meat marinated with wine and garlic was a meal enjoyed by the Portuguese in the 15th Century. Explorers visiting Goa from Madeira introduced this meal.

Legend has it that red wine, shipped from Portugal to Goa,  would often ferment due to the distance of traveling via the ocean, thus turning it into vinegar. 

Reaching Goa with vinegar instead of wine, forced the community to use the bitter liquid and to combine it with spices, chilli and meat or chicken to make this famous dish as a staple in the village. 

Ever wonder what makes Vindaloo such a spicy but delicately balanced treat? It’s the abundance of kashmiri chilli powder mixed together with the  warm notes of cardamon, coriander, cumin and cinnamon. 

At The Raj, our Vindaloo is alcohol free and only contains the best in superior quality of spices and lamb, seafood or chicken. To accommodate this delicious dish, we recommend a curd rice or a peshwari naan for total enjoyment. 

To guests who are in search of a spicy culinary lunch or dinner, we look forward to delighting your tastebuds to this food sensation. Are you up for the dare? 

Kind regards

Aap ka Abhari 

Dr Arun Jairath