VINDALOO – Goa

Classic vindaloo; 8 hour slow braised brisket simmered in a roasted chilli, cinnamon, peppercorn sauce soured with Goan todi vinegar

The vindaloo is massively misunderstood as the HOT AS CAN BE curry from menus. In reality, it has a rich history and beautiful depth. Tracing back to the 15th century Portuguese navy dish Carne de Vinha translating to meat in wine and garlic. The local chefs of goa took this and replaced wine with vinegar and introduce a selection of indigenous spices that are lacking from the British born alternative that’s a super simplified version of the original. A true vindaloo has sweetness, it can be tangy, with heat but more about intense flavour.