1. Mooli moong dal, bagara baingan, banjara gosht, paneer methi chaman, mutton vindaloo.

2. The name "vindaloo" derives from the Portuguese vinha d'alhos or wine (vinho) and garlic (alho), the two definitive flavour ingredients.

3. Nowadays, the British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices overnight, then cooked with the addition of more spices.

4. Curries known as vindaloo have become well known in Great Britain, America, and elsewhere, where the name is usually used simply to indicate a fiery dish of lamb or chicken frequently including potatoes.