Rarely did these tactics work, so when a new “authentic” curry house arrived, it dominated the family WhatsApp. I collected the next order and joked with the owner about the cursed vindaloo. “But vindaloo is authentic,” he said, adding that I probably wouldn’t know anyone who cooked vindaloo because it’s from Goa. As Goa was colonised by the Portuguese, there aren’t many Goans in Britain. “In the UK, it’s usually Bangladeshi chefs cooking it, adding their flair. But vindaloo in Goa is technically a spin-off of a Portuguese dish anyway.”
Not so much of a dish particularly, but of an ingredient. Vin d’alho. Wine and garlic sauce/paste/condiment thingie. It is used to create a dish, a pork stew type of thing. The leap to vindaloo being to add the chili peppers (or more perhaps) and to substitute vinegar for the wine.
The Vin d’alho being on every supermarket shelf here, the pork stew thing being Northern and the vindaloo surprisingly difficult to find. Despite what Indian restaurants there are here generally being run by Goans, not the Bangladeshis and Gujeratis more common in the UK.