Re: [CH] A new experience ... Lamb Vindaloo!!! (Warning Long!!)
David Cook (zeb@austin.rr.com)
Sat, 21 Jul 2001 15:56:36 -0500
Here's a quote from "Indian Foods: A Historical Companion"
"The cuisine of Goa is an extraordinary amalgam of Portuguese and local
sensibilities, mainly those of the Saraswath Hindus. Liberal use of vinegar
(generally added to finish a cooked dish, since it turns bitter if added
earlier), is essentially European, but use of various Indian ingredients, of
of the less-spicy whole chillies of Kashmir and Goa (called bedige chillis
in Karntaka) which impart an intense red colour, bespeak the local
influence. ...vindaloo is a more liquid curry that used the dried rind of
the kokum fruit to impart sourness."
One of my memorable Indian meals was at a little restaurant in Rye. I asked
for it to be very hot, and they brought out a curry that brought tears
(happy, painful tears) to my eyes.
David "Zeb" Cook