Guide Note

Vindaloo is a popular Indian dish known for its spiciness. Vindaloo paste recipes vary widely, but a typical vindaloo typically uses a substantial number of red chilies, onion, black peper, cloves, cinnamon, cumin, ginger root, garlic, tamarind, and vinegar.

Fast Facts

1. Most elements brought by the Portuguese
2. Originated in Goa
3. Served with chicken, beef, lamb, pork, seafood, or vegetables

The chili pepper, so integral to Indian cuisine, was brought to India by the Portuguese in the 16th century. The name "Vindaloo" is not originally Indian. It comes from the Portuguese words vinho (wine) and alhos (garlic). The name of the Portuguese dish "Vinho d'alho", considered by many to be the inspiration or basis for vindaloo, comes from the same source words. While aloo is also a Hindi word for potato, no potatoes are found in traditional vindaloo, although they are seen in recent interpretations of the dish. Vindaloo comes from Goa, an Indian city that was for a very long time a Portuguese trading port.