Make it a vindaloo. The legendary vindaloo, the spiciest offering on many a British curry-house menu, was born in Goa. The Portuguese brought with them new ingredients such as vinegar, potatoes, and chili peppers, as well as
carne de vinha d’alhos (meat stew with wine and garlic), which the locals made their own. Chilies found their way in, and wine was swapped out for the more widely available palm vinegar. The result, the
vindalho (or vindaloo), is a piquant explosion of flavors—and very hot. Cool off with a mouthful of fragrant steamed rice. Small, hole-in-the-wall eateries serving home-cooked food are the best places to try a
vindalho, but the brick-and-mortar Andron, in Moira, also serves a great one.
