Vindaloo is an Indian curry dish from the region of Goa. It is popular globally in its Anglo-Indian form as a staple of curry house menus, often renowned as a particularly spicy dish, though it is not necessarily always the hottest available. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, with wine and garlic. The dish evolved into the vindaloo curry dish in Goa, with the addition of plentiful amounts of traditional spice and using palm vinegar instead of red wine. Alternate terms are vindalho or vindallo. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word आलू "aloo" means "potato" in Hindi.
Vindaloo is a popular dish in many parts of India
