Vindaloo
Vindaloo
Vindaloo (pronunciation: vin-duh-loo) is a popular Indian dish, often associated with the region of Goa. The term 'Vindaloo' is derived from the Portuguese dish "Carne de Vinha d'Alhos" which translates to meat marinated in wine-vinegar and garlic.
The dish was brought to India by Portuguese explorers in the 15th century and has since been adapted to local tastes and ingredients. The Indian version of Vindaloo is typically made with pork, vinegar, garlic, and a variety of spices, including turmeric, cumin, and coriander. It is known for its spicy and tangy flavor.
Etymology
The term 'Vindaloo' is a garbled pronunciation of the Portuguese dish "Carne de Vinha d'Alhos". 'Carne' means meat, 'Vinha' is a derivative of Vinho (wine), and 'Alhos' means garlic. When the dish was brought to India, it was adapted to local tastes and ingredients, and the wine was replaced with vinegar, and additional spices were added.
Related Terms
- Curry: A general term used in Western culture to describe a variety of spiced dishes, often in sauce, from the Indian subcontinent and other South Asian cuisines.
- Masala: A term used in South Asian cuisines to describe a mixture of spices.
- Tandoori: A term used to describe a dish that has been cooked in a tandoor, a type of cylindrical clay oven.
- Biryani: A mixed rice dish from the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, fish), and sometimes, in addition, eggs and/or vegetables.
External links
- Medical encyclopedia article on Vindaloo
- Wikipedia's article - Vindaloo
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