Originally introduced by the Portuguese as a pork casserole kind of dish to Goa in the 15 century during their settlement, consisting of wine (vino) and garlic (aloo).
Through the years the Goan people have redefined it to suit there own tastes, using spices, chillies, vinegar and sometimes even Feni, a local liquor made from cashew nuts, though still cooked with pork. Renaming it Pork Vindaloo.
The dish today found in the west is the hottest fiery dish on the menu with a smooth curry sauce, tablespoons of extra hot chilli powder added, though not cooked with pork and replaced with either chicken or lamb. This is because most chefs are Hindu or Muslim and do not cook with pork due to customs and religion.
So now you know!
The above picture is of Arambol Beach in North Goa, one of the many popular beaches in the region. For those who have never visited India or Goa, I highly recommend visiting this paradise region to unwind and take in the culture and cuisine of India's most popular tourist destination. From chilling in the beach shacks, shopping in the flee markets or dancing the night away at a full moon party, their is plenty ways to enjoy your stay. Now let's not forget the food, Goa has hundreds of mouth watering restaurants and eateries along the coast, ranging from traditional Goan to Chinese.
So if you are thinking of visiting Goa in the near future, a must is the Souza Lobo Restaurant, established in 1932 located on Calangute Beach which captures the true essence of Goa and its cuisine. Popular traditional Goan dishes to try: Pork Vindaloo, Prawn Balchao (spicy prawn curry cooked in a vinegar sauce), Xacuti (lamb or chicken curry), Sorpotel (pork or lamb cooked in a spicy vinegar sauce), Spicy Goan Sausages and not forgetting a shot of the local brew Feni.
