Khana Khazana : The VINDALOO

When you visit an Indian restaurant in Europe, Vindaloo will likely be featured on the menu. The dish has gained widespread popularity, so much so that during the 1998 World Cup football event, a time when the world's attention was on football, the 'unofficial' football anthem for English football team fans was 'Vindaloo-Vindaloo-Vindaloo, we're gonna score one more than you.' This catchy chant not only showcased the dish's popularity but also its association with the English football culture.

Vindaloo is a traditional recipe used by the Goan Catholic community in India. Interestingly, its origins can be traced back not to Goa but 5500 miles away to Madeira, a Portuguese archipelago in the North Atlantic located around 600 miles from mainland Portugal. Under Portuguese rule since 1411 CE, Madeira is renowned for its wines.

In Madeira, residents developed a unique method of cooking called Carne de Vinha d'alhos, which involves marinating meat in a mixture of vinegar, salt, garlic, and Madeira wines to preserve and enhance its flavor. This practice eventually made its way to India, where Vindaloo became a staple dish in the Goan Catholic community.

The Vindaloo recipe originated in Madeira and spread to other countries through Portuguese ships traveling to South and Central America. In America, it was known as Vinyoo dalyge before evolving further in South America with the addition of Paprika and Oregano to the original recipe. Vinha d'alhos, which later evolved into Vindaloo, was brought to India by Portuguese sailors from Brazil in the 16th century.

When Portuguese cooks discovered that Indians did not use vinegar, they found a solution with the help of Franciscan priests who produced vinegar from coconut toddy, a fermented alcoholic drink derived from palm sap. This vinegar, along with tamarind pulp and an abundance of garlic, satisfied the Portuguese cooks. They also incorporated native spices like black pepper, cinnamon, and cloves, as well as a crucial ingredient - red chillies, which were introduced to India in the 1500s as part of the ‘Columbian food exchange’ that also brought new foods like potato, tomato, and maize to the country.

The Vindaloo recipe originated in Madeira and spread to other countries through Portuguese ships traveling to South and Central America. In America, it was known as Vinyoo dalyge before evolving further in South America with the addition of Paprika and Oregano to the original recipe. Vinha d'alhos, which later evolved into Vindaloo, was brought to India by Portuguese sailors from Brazil in the 16th century. When Portuguese cooks discovered that Indians did not use vinegar, they found a solution with the help of Franciscan priests who produced vinegar from coconut toddy, a fermented alcoholic drink derived from palm sap.

This vinegar, along with tamarind pulp and an abundance of garlic, satisfied the Portuguese cooks. They also incorporated native spices like black pepper, cinnamon, and cloves, as well as a crucial ingredient - red chillies, which were introduced to India in the 1500s as part of the ‘Columbian food exchange’ that also brought new foods like potato, tomato, and maize to the country.

While Vindaloo was traditionally a dish served in Goan Catholic households, its popularity surged in the 1970s with the rise of Indian restaurants in the UK. However, the Vindaloo found in Britain, mainly prepared by Bangladeshi chefs, differed significantly from the authentic Indian version, lacking its subtle flavors and instead being known as the spiciest curry on the menu. This change made eating a Vindaloo a daring act for the British, who were accustomed to milder fare.

By the 1980s, it became associated with British lad culture, where ordering the hottest item - the Vindaloo - was seen as a symbol of macho bravado. This cultural shift is reflected in adopting the Vindaloo song as an unofficial anthem among English football fans. Luckily, the original Vindaloo recipe has recently made its way out of Goan Catholic kitchens. It can now be savored in various restaurants across India, offering a more authentic culinary experience.