Fire Meets Flavour This isn’t your everyday curry — Vindaloo is a fiery symphony rooted in Portuguese-Goan history. Born from the Portuguese dish Carne de Vinha d’Alhos and reinvented on Indian shores, this dish is known for its heat and complexity. Chef Thiru’s version is bold, unapologetically spicy, and built for those who chase flavour with intensity. Flavour Profile Sun-dried red chillies bring the heat, balanced by a splash of tangy vinegar and a base of slow-cooked caramelized onions. Serving Suggestions Ideal for slow-cooked pork, beef, or lamb. Add potatoes (it’s a must!) and let the sauce work its magic. Finish with a spoon of yogurt or a cool salad on the side. A spice-lover’s dream. Check out our sample recipes: Baingan Vindaloo and Beef Vindaloo Jar Size: 450ml Tomatoes Onion Red Chillies Green Chillies Distilled Vinegar Canola Oil Cilantro Mint Citric Acid Fenugreek Leaves Garlic Ginger Salt
