The history of Vindaloo dish is as interesting as it’s taste. The dish first found its way to Goa in India through Portuguese explorers in the early 15th century. Sailors carried wooden barrels containing meat soaked in mixture of wine vinegar & garlic. This old age technique helped to preserve the meat for a long time during there sea travel and flavour up the meat.
Goans, over a period, customized this technique and created the dish – Vindaloo. Let’s learn this wonderful Goan cuisine which have unique technique and taste.
# Chicken Vindaloo
Chicken first marinated in wine vinegar & garlic. Then cooked with Dry chilli & other Indian spices paste. The marination gives the meat a rare soft texture and dry chilli give it a spicy aromatic taste. One of the most famous and historical dishes of Goa, India.
# Palak corn
Palak corn curry is a rich, saucy dish that's made with fresh spinach and sweet corn. It is lightly spiced and perfectly creamy, and great to pair with Spicy Vindaloo dish.
# Turmeric Rice
The health benefits of golden-hued Indian spice “Turmeric” is well known to the whole world. Mixed with Indian Basmati rice, give it a pungent, earthy-sweet taste. A perfect healthy and tasty combo goes with any Indian curry.
#Persimmon (Kaki) chutney
A sweet, sour and tangy side dish made from Kaki fruit. Indian plater is not complete without one chutney or pickle.