For many centuries the Portuguese ruled small pockets of India. The Portuguese were the originators of vindaloo, but in Goa, the dish was altered over the years to accommodate the locals taste buds. Traditionally vindaloo is quite hot: we offer a ‘not so hot’ version to ensure all will be able to enjoy the exquisite flavor. For you heat lovers, add just a little more cayenne to turn up the heat. We handcraft this tasty curry by mixing together turmeric, Saigon cinnamon, garlic, fenugreek, salt, brown mustard seeds, coriander, cumin, ginger, cayenne, cardamom, black pepper and cloves.