As with any country, you can find traces of its history in its cuisine. Pork vindaloo, famed for its fiery heat, speaks directly to the Portuguese occupation of the southern Indian state of Goa. As Neela explains, “Carne de vinha d’alhos, a Portuguese dish made with pork, was the basis of the now-famous vindaloo served in Indian restaurants. Although many make it with lamb, chicken, or shrimp, I prefer the original recipe with pork, redolent of tamarind, vinegar, and black pepper.”
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