CHICKEN VINDALOO
The coastal town of Mangalore in the West of India would not be as much fun if not for the influence of the Mangalorean Catholics who are believed to have descended from their Goan ancestors.Goa is the smallest state in India, along the western coast or the Konkan region, considered to be an area where the first Portugese traders who came to India in the 18th century landed , bringing in their culture & food and then blending with the spices of India.Vinadaloo is one such dish with a Portugese origin, where Portugese sailors used to preserve their meat soaked in wine and rubbed in garlic while they sailed around, perhaps the Indian spices enticed their taste buds to create this awesome dish called the Chicken Vindaloo.Pork is the most commonly used meat, but one can substitute with any meat chicken, beef etc.Vindalho is the Portugese word, where” Vinh” stands for wine “alho” stands for garlic…hence Vindalho.It is a spicy , tangy hot dish which gets better overnight and is a staple in the Goan festive food.There is something about the food, the people & the energy they transmit, it takes one instantly into a relaxed , merry making mood.I have tasted this dish among my Mangalorean catholic friends, whose Mom’s made the best vindaloos I have ever tasted in life & it was served with great affection & in a fun gathering that brings back fond memories.
