Vindaloo

Vindaloo is Goan — a Portuguese-Indian fusion dish derived from the Portuguese carne de vinha d'alhos (meat in wine and garlic), adapted in Goa with vinegar, dried red chillies, and warming spices. The dish should be intensely flavoured, sour from the vinegar, and hot — but the heat serves the complexity rather than simply being an endurance test. Pork is the traditional protein.

Goa, India. Derived from the Portuguese carne de vinha d'alhos during the Portuguese colonial period (1510-1961). Goan Catholics adapted the Portuguese wine-and-garlic marinade to local ingredients — palm vinegar, dried red chillies, local spices.

Cold Kingfisher Premium alongside vindaloo is the standard Indian restaurant pairing. The mild lager is one of the few beverages that can coexist with the dish's heat.

{"The marinade: dried Kashmiri chillies (colour) and bird's eye chillies (heat) soaked in palm or coconut vinegar, blended with garlic, ginger, black pepper, cumin, coriander, cinnamon, and cloves","Palm vinegar (toddy vinegar): the authentic Goan vinegar with a coconut fermentation character. White wine vinegar is the best substitute","Pork: shoulder or belly, cut into 4cm pieces, marinated overnight in the vinegar-chilli paste","The bhuna: cook the remaining marinade in oil until completely reduced and the oil separates — this cooking off the raw chilli is what produces the deep flavour","Add the pork and brown in the bhuna paste, then add water to braise","Balance: the dish should taste of both vinegar and chilli in equal measure — if the vinegar dominates, add a pinch of sugar"}