[CH] authentic Goan vindaloo
Shantihhh@aol.com
Sun, 14 Feb 1999 22:19:58 EST
authentic Goan vindaloo
Well I guess I should jump in here at this point having been to India so many
times I have lost count. I know in 1996 I was there 7 times and each visit
was in excess of 2 weeks. I go there both for bussiness and pleasure the two
can't be separated. I have been to more places than most Indians. Such fun
for a green eyed blonde. Our daughter even lived there for 6 months--those
poor lads!!!!!!!!!
Any way back to the discussion at hand: Goan Vindaloo is a milder curry
compared to some as it includes coconut/coconut milk as do most curries in the
South of India like in Kerela. Kerela my favorite place in all of India.
There is nothing like the back waters of Cochin.........hummmmmwell maybe the
colors and excitment of Rajastan............the mysteries of Varanasi
(Banaras)..........opps sorry I think the intensity is from the
vinegar/acidity.
I grant you Vindaloo tends to be one of the hotest of the Curries of India,
but it really depends on how many chiles you pop in the pot. In India they
use the Surya a lot both green and red. Actually if you wish to give it a try
Pataks makes a respectable Vindaloo Curry Paste with the addition of fresh
chiles and curry leaves. It is available in the jar at most Indian markets.
It is made in the UK, but that's okay they did spend a bit of time there
until 1949. Of course the ex-pats stayed on.
Many Indians do NOT eat food that is over the top hot, especially as you north
to Lucknow and Kashmire. It is some of us round eyed types that put the
chiles to the test!
Yes, Gaylords is a respectfully authentic restaurant. It may be a chain, but
it's pretty good. Chicago, NYC, SF, DC etc.
Mary-Anne