Vindaloo is an Indian curry dish from the region of Goa. It is popular globally in its Anglo-Indian form as a staple of curry house menus, often renowned as a particularly spicy dish, though it is not necessarily always the hottest available. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. The dish was originally modified in Mumbai by the substitution of vinegar for the wine, and the addition of red Kashmir chillies (not as spicy but abundant in colour). The dish evolved into the vindaloo curry dish in Goa, with the addition of plentiful amounts of traditional spice and using palm vinegar instead of red wine.
