Raja Fine Indian: When Portuguese meets the Subcontinent

Raja Fine Indian: When Portuguese meets the Subcontinent

At Indian restaurants one popular dish is vindaloo, historically from the central and southwestern coastal regions of the country. It’s often a hot curry dish with traditional blends of roasted spices and originally tamarind, the paste originally from an African fruit tree.

Meat in a peppery-hot sauce of wine and garlic is the way this dish began. And it did so with a Portuguese influence, having been called carne vinha d’alhos. Vinho is Portuguese for wine and alho, garlic. It’s a pretty easy jump to see the Portuguese term become the word for the Indian dish.

What is essentially a stew was brought to the Goa region of India by Portuguese colonists, the latter of whom possess a penchant for some heat, having also helped popularize piri piri via the colonizing activities in Mozambique, Africa.

Belmont Village’s Raja Fine Indian Cuisine serves their vindaloo, thus: “lamb, beef, or chicken cooked with potatoes, lemon juice and extra red chilies. This is an extremely hot dish” ($18), according to their website.

[ Vindaloo photo / Wikimedia Commons ]

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