A fiery feast, that derives its history from the Portuguese dish Carne la vinha d’alhos – which literally translates to “meat in a garlic wine marinade”, is typically made with mutton beef, chicken or tofu. Over time, locals in the erstwhile Portugese Goa came up with their own signature touches for the dish, and most importantly, changed its name to something easier to pronounce. Today, the name ‘vindaloo’ is synonymous with the spiciest iteration of Indian curry, anywhere. With Riwayat-e-khas, you can set your palate on fire within the comfort of your homes, right now!
Recipe :
