Our Vindaloo is made with a wide variety of spices, garlic, ginger and a characteristic tang, for a bold, flavourful and properly spicy curry. Inherited from Goan cuisine and its Portuguese heritage, it appeals to heat-seekers after a curry with real character.
A dish with a story
Vindaloo takes its name from the Portuguese “vinha d’alhos” (wine and garlic), introduced by Portuguese colonists in Goa in the 15th century.
Traditionally made with palm vinegar and pork in Goa, it was widely adapted with other meats and without vinegar in Indo-British restaurants.
Today associated with a high spice level on most Indian restaurant menus, quite far removed from its original, more tangy-than-hot version.
Original Goan Vindaloo is far more tangy than spicy: the “very hot” version known in the West is a modern reinterpretation fairly removed from the original recipe.
Frequently asked questions
Is Vindaloo very spicy?+
Yes, it’s rated among our boldest curries (3 chillies), reserved for lovers of a real kick.
Which protein should I choose?+
Available with chicken, lamb, beef, chicken tikka, king prawns or in a plant-based/paneer version.
Can I ask for a milder version?+
We can tone the heat down slightly on request, but Vindaloo remains a spicy dish by nature.
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