Vindaloo

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Vindaloo
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A beef vindaloo curry, Australia, 2008
Alternative namesVindalho
TypeCurry
CourseMain course
Place of originGoa, United Kingdom
Main ingredientsPork or other meat, vinegar, spices, chili peppers
Food energy
(per serving)
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Vindaloo is a curry dish known globally in its British form as a staple of curry houses and Indian restaurants, specifically a fiery, spicy dish that can be made with a choice of meats. Vindaloo's name derives from the famousLua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. Portuguese Goan dish carne de vinha d'alhos (meat with garlic vinegar) or vindalho, made with pork.[1][2]

From the 19th century onwards, the Portuguese-Indian dish was adapted within Anglo-Indian cuisine. The British highly prized Goan cooks, and acquired "Portuguese curry". This was initially applied to meats including beef and duck. In the 20th century, some recipes in Britain called for lemon juice in place of wine vinegar, possibly because British Muslim chefs intentionally omitted it. As a postwar British restaurant dish, vindaloo became popular as the curry to eat after pub closing time. The drunken clientele then demonstrated its machismo by ordering a specially hot curry. Fat Les's 1998 song "Vindaloo", which became a sort of football anthem, celebrates such lad culture behaviour. Potatoes are sometimes added through confusion with Hindi aloo.

Portuguese Goan dish

The Portuguese founded their State of India in 1501; Goa became its capital in 1530.[3][4] A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos ("meat in garlic wine"[5]), vindalho is a dish of pork marinated in vinegar and garlic.[6][7] This was adapted by the local Goan cooks with the substitution of palm vinegar for the wine, and the addition of spices.[8]

According to the chef Raghavan Iyer, cooks in Goa were free to use pork, a meat avoided by Hindus and Muslims in India, because they had been converted to Christianity by the Portuguese.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. The historian of food Lizzie Collingham writes that formerly high-caste Goans made a point of eating pork and beef as they had acquired outcaste status by becoming Christians, and accordingly had to emphasize their closeness to the Portuguese, such as by eating vindalho.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. Collingham writes that the Goans did not have vinegar, so the Portuguese there used sour tamarind, or made vinegar from coconut palm toddy.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. In addition, she states that the Portuguese liked their food extremely spicy, with up to 20 chili peppers in a recipe.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. Christopher Columbus found chili pepper when he sailed to Central America in 1492, and it was soon planted in the Iberian Peninsula. By 1528 at the latest, the Portuguese had introduced it to the Malabar Coast, and several varieties of it were being grown in Goa; their use quickly spread across India.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found.

Vindaloo has, Collingham writes, become the most famous element of Goan cuisine.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. Traditional Goan vindalho does not include potatoes; some Indian versions add them due to the confusion with the Hindi आलू aloo, "potato".[9][10]

British dish

Origins

File:Vindaloo or Bindaloo Dawe 1888.jpg
Anglo-Indian cuisine during the British Raj: "Vindaloo or Bindaloo—A Portuguese Kárhí", in The wife's help to Indian cookery, W. H. Dawe, 1888

The British highly prized Goan cooks. As a result, Anglo-Indian cuisine in the 19th century took on vindaloo or "Portuguese curry". Its method of preparation was then used for other kinds of meat, including especially duck.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. W. H. Dawe's 1888 cookery book, The Wife's Help to Indian Cookery, gave a recipe for "Vindaloo or Bindaloo—A Portuguese Kárhí", suggesting beef, pork, or duck as the meat.[11] London's Veeraswamy restaurant, opened in 1926, served the same sort of British Raj food, including duck vindaloo in its early years.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. Vindaloo became widespread in Britain with the creation of more Indian restaurants in the 1970s.[12]

The food writer Glyn Hughes suggests that at that time, British Muslim chefs intentionally omitted the pork and the wine vinegar called for by the Portuguese recipe, substituting chicken or beef as the meat and lemon juice for the vinegar.[13] Iyer on the other hand gives a recipe for "British Curry House Vindaloo" which uses both vinegar and pork, along with both mild spices and "potent-hot" chili.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. Felicity Cloake however writes that the dish is sweet and sour rather than hot, and that the "tangy gravy works best with rich meats like duck or pork".[14]

A variant theory, from the food writer Pat Chapman, is that vindaloo served in British restaurants is not based on the Portuguese dish, but simply a version of the standard medium spicy (Madras) restaurant curry with the addition of vinegar, potatoes and plenty of chili peppers.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found.

File:Evolution of Vindaloo.svg
Evolution of Vindaloo, from Portuguese Carne de Vinha d'Alhos with pork, to Goan Vindalho with pork and chili peppers, to a fiery British curry. The Portuguese brought chili peppers to India, and Christianity which enabled the people of Goa to eat pork.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found.

Restaurant curry

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File:The Vindaloo Evington (cropped).jpg
The "Vindaloo" restaurant and takeaway, Evington, Leicestershire, England, 2008

The name "vindaloo" was effectively redefined in postwar British usage to mean simply an extremely hot curry, contrasting with a mild korma.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. Vindaloo has indeed featured in "challenge" competitions to see who can eat such a hot curry.[15][12] In Britain, vindaloo became associated with white working-class culture, as well as social rituals and tests of masculinity.[16][17] Collingham writes that the habit of British Indian restaurants of the period of staying open late, after pub closing time, allowed working class Britons to discover "that a good hot vindaloo went down particularly well on a stomach full of beer",Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. and people became accustomed to have a curry after an evening's drinking.Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found. This was accompanied in lad culture[18] by, in Collingham's words, the "lager-loutish tradition of rolling, uproariously drunk, into an Indian restaurant and proving one's machismo by ordering the hottest vindaloo or phaal possible".Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found.

The 1998 Fat Les song "Vindaloo" is named for the curry.[19] The actor and songwriter Keith Allen stated that the dish was appropriate for the sort of song that a "right-wing lout" would like.[20] Whatever the reasons for its composition, it became something of a England football fan anthem during the 1998 World Cup.[12]

International dish

From Britain, vindaloo became international. In 2010, the "Vindaloo against Violence" campaign invited Australians to share a curry in a "stand against racial intolerance", which had included attacks on Indian students there.[21][22] The dish was introduced to Hong Kong when it was a British colony. In 2020 the food and beverage manager of the region's Aberdeen Boat Club described vindaloo as one of its most commonly ordered dishes.[12] Pork vindaloo can according to the Guide Michelin be found in restaurants in Tokyo, Japan.[23] The Swedish Meat organisation (Svenskt Kött) proposes "Vindaloo – Indian stew with lamb shoulder" on its website.[24] A study of Indian food in America found that restaurants could offer dishes like "Goan Spiced Maine Crab cake", which it described as "a far cry" from standard pork vindaloo as "differentiated restaurants [break] new ground".[25]

References

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  1. ^ Page Module:Citation/CS1/styles.css has no content.Menon, Smitha (23 June 2020). "How did the Goan vindaloo get to you?". Condé Nast Traveller.
  2. ^ Page Module:Citation/CS1/styles.css has no content.Taylor, Anna-Louise (11 October 2013). "Curry: Where did it come from?". BBC Food. Archived from the original on 11 December 2014. Retrieved 17 December 2014.
  3. ^ R.S. Whiteway, (1899) Rise of Portuguese Power in India, p.224 Script error: No such module "webarchive".
  4. ^ Page Module:Citation/CS1/styles.css has no content.De Souza, Teotonio R. (1990). Goa Through the Ages. Goa University Publications Series No. 6. Vol. 2: An Economic History. New Delhi: Concept Publishing Company. p. 214. ISBN 978-81-7022-259-0. Archived from the original on 14 July 2023. Retrieved 8 May 2022.
  5. ^ Page Module:Citation/CS1/styles.css has no content."Vinha-d'alhos". Priberam (Portuguese Dictionary). Retrieved 27 November 2020.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Peters-Jones, Michelle. "Indian Classics – Vindalho de Galinha (Chicken vindaloo)". The Tiffin Box. Archived from the original on 13 July 2015. Retrieved 13 July 2015.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Deravian, Naz (13 December 2023). "Chicken Vindaloo". NYT Cooking. Retrieved 17 December 2023.
  8. ^ Page Module:Citation/CS1/styles.css has no content."How to cook a vindaloo – students learn from the best". University of West London. Archived from the original on 9 November 2012. Retrieved 26 October 2012.
  9. ^ Page Module:Citation/CS1/styles.css has no content.Manon, Smitha (23 June 2020). "How did the Goan vindaloo get to you?". Condé Nast Traveler. Retrieved 22 March 2021.
  10. ^ Page Module:Citation/CS1/styles.css has no content."Hindi/English/Tamil Glossary". Pravasidesi's Tiffin box. 25 September 2007. Archived from the original on 17 October 2012. Retrieved 26 October 2012.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Dawe, W. H. (1888). "Vindaloo or Bindaloo—A Portuguese Kárhí". The Wife's Help to Indian Cookery: being a Practical Manual for Housekeepers. London: Elliot Stock. p. 65.
  12. ^ a b c d Page Module:Citation/CS1/styles.css has no content.Mathur, Bhakti (28 September 2020). "The history of vindaloo, loved in Britain: why India has Portuguese explorers to thank for the famous hot curry". South China Morning Post.
  13. ^ Page Module:Citation/CS1/styles.css has no content."Vindaloo". The Foods of England Project. Glyn Hughes. 2022. Retrieved 21 December 2025.
  14. ^ Page Module:Citation/CS1/styles.css has no content.Cloake, Felicity (21 June 2020). "Duck vindaloo". The Wine Society. Retrieved 21 December 2025.
  15. ^ Page Module:Citation/CS1/styles.css has no content."Vindaloo". British Curry Day. Retrieved 16 November 2025.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Ray, Krishnendu; Srinivas, Tulasi (2012). Curried Cultures. Berkeley: University of California Press. p. 153. ISBN 978-0-520-95224-9.
  17. ^ Page Module:Citation/CS1/styles.css has no content.Jancovich, Mark (2003). Defining Cult Movies. Manchester: Manchester University Press. p. 55. ISBN 978-0-7190-6631-3.
  18. ^ Page Module:Citation/CS1/styles.css has no content.Edwards, Tim (2003). "Sex, booze and fags: Masculinity, style and men's magazines". The Sociological Review. 51 (1 suppl.): 132–146. doi:10.1111/j.1467-954X.2003.tb03607.x.
  19. ^ Page Module:Citation/CS1/styles.css has no content.Edwards, Allan (2007). "Vindaloo". Curry Addicts. Allan Edwards. Archived from the original on 21 November 2013. Retrieved 3 July 2021. Vindaloo - the classic "hot" restaurant curry, a favorite for the boys night out
  20. ^ Page Module:Citation/CS1/styles.css has no content.Allen, Keith (2008). Grow Up. pp. 346–347. ISBN 978-0091910716.
  21. ^ Page Module:Citation/CS1/styles.css has no content.Rockower, Paul S (2012). "Recipes for gastrodiplomacy". Place Branding and Public Diplomacy. 8 (3): 235–246. doi:10.1057/pb.2012.17.
  22. ^ Page Module:Citation/CS1/styles.css has no content.Bryant, Nick (24 February 2010). "Vindaloo against violence". BBC. Retrieved 23 December 2025.
  23. ^ Page Module:Citation/CS1/styles.css has no content."Katchar Batchar". Guide Michelin. Retrieved 23 December 2025. From the north, butter chicken; from the west, pork vindaloo; shrimp curry from the south – such a lineup of flavours from every region of India adds breadth to the joy that is Indian cooking.
  24. ^ Page Module:Citation/CS1/styles.css has no content."Vindaloo – indisk gryta med lammbog" [Vindaloo – Indian stew with lamb shoulder] (in svenska). Svenskt Kött. Archived from the original on 22 January 2025. Retrieved 23 December 2025.
  25. ^ Page Module:Citation/CS1/styles.css has no content.Josiam, Bharath M.; Monteiro, Prema A. (1 January 2004). "Tandoori tastes: perceptions of Indian restaurants in America" (PDF). International Journal of Contemporary Hospitality Management. 16 (1): 18–26. doi:10.1108/09596110410516525. Retrieved 23 December 2025.

Sources

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