Vindaloo also known as Indad or Indal is an Indian curry which was originated in the west coast region of India. Most popular in Goa. The Mumbai region also includes a minor variation of the dish which is made by the East Indians and called Indal. The Mangalore region also includes a minor variation of the dish which is made by the Mangalorean Catholics and called Indad.However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the hottest dish available.
The name "vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos", which is a dish of meat, usually pork, with wine and garlic.The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chilies with additional spices to evolve into vindaloo. Alternative terms are vindalho or vindallo. Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger and spices overnight and then cooked with the addition of further spices. The end result has a "sweet sour" taste which is quite better[citation needed] from that adapted by UK restaurants.
Other than pork, restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes
Vindaloo has gained popularity outside of India, where it is almost universally featured on Indian restaurant menus. Vindaloo served in western restaurants differs from the original dish of that name in that it is simply a hotter version of the standard "medium" restaurant curry, with additional chili and including potatoes. Despite its origins, vindaloo in Britain is usually not available with pork, only with chicken, beef, lamb/mutton or prawn.
Vindaloo is one of the hottest dishes available on the menu where it is served, although some establishments serve a "tindaloo" in addition, which is a completely different dish originating in Bangladesh. The Bengali tindaloo is a step up from vindaloo in terms of spiciness, with the addition of more chilies. Another hotter curry is the "phall". These two dishes are sometimes omitted from the menu, because they are regarded too hot for the majority of diners, but can be prepared by special request.
Other than pork, restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes.
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