Indian Palace Restaurant

Vindalho (English: Vindaloo, also vindalu) is a popular, very spicy Indian dish.

At the intensive-aromatic and pungent taste is hard to beat South Indian dish.

It originated in Goa, the smallest Bundestsaat today's India, which until the 1960s, was under Portuguese colonial administration, while the corresponding number of residents known Christianity. The Portuguese brought with namely a typical preparation method for pork: marinating in wine, garlic and spices, in Portuguese em carne de Vinha alhos.

The Indian name changed from "Vinha de alhos" to "Vindaloo"
Instead of pork will be in India even chicken or lamb (with Hindus and Muslims) and as spices today ginger, chili peppers, cumin, peppercorns, cardamom, cloves, allspice, tamarind, cinnamon, mustard seeds, fenugreek, coriander, turmeric - if not a ready-vindaloo curry paste.

The Court enjoys some popularity in the UK and is on the menus of many Indian restaurants. In colloquial English it is "Vindy" as described. Is served with chicken or lamb, sometimes mixed with potatoes. In the traditional vindaloo potatoes are not included, it is this is a misconception, since alu (anglicized aloo), the Hindi word for potato.

The popularity of the dish has inspired an English song for the World Cup 1998 (Vindaloo by Fat Les, No. 2 in the British charts in 1998).

Garam masala (Hindi: गरम मसाला, garam masala, dt: hot spice) is usually a mixture of ground spices in the preparation of curries in Indian cuisine.
The traditional spice blends contain the heat after the body of Ayurvedic medicine. These include, among others, black cardamom, cinnamon, cloves, black pepper and cumin. Almost every family has its own recipe, with the "modern" blends flavored with spices such as fennel or green cardamom contain rather have the cooling effect. The uncrushed dry ingredients are usually first toasted in a pan so that the essential oils and flavors are released and, after cooling, then pounded in a mortar or a spice mill ground, they can be used but also swallowed whole with whole spices. The mixture is properly closed for several months.
Garam masala is a tobacco-brown color and is used because of the strong aroma especially meat dishes. It can either be toasted spice mixture in hot fat until the meat is browned, but mostly it is added only at the end of the cooking process. Many Indian recipes using garam masala sparingly and as a component that provides the basic tastes. Most dishes contain therefore even more spices.
The selection of spices used determines the flavor of the garam masala. Sharpness is achieved by the addition of chili, including the addition of coriander seeds and saffron is possible.