VERY HOT. A south Indian dish widely known for its rich hot taste. Black pepper, lemon, garlic and red chilli and a few strong spices. The vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were “vinho”, wine/wine vinegar, and “alhos”, garlic. Over time it was spiced up, heated up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa. Not many takeaway s produce an authentic Goan vindaloo not least because the pork used by Christian Goans in their recipe would not be acceptable to Muslim chefs. In some takeaway s the vindaloo is just a pumped-up Madras i.e. the same recipe but with lots more chilli powder. Other takeaway have interpreted the “aloo” part of the name as meaning potato and introduced diced potato to a hot standard curry with added lemon juice for tartness and black pepper for extra pungency. Choice of meat: