Vindaloo or Vindallo is a hot Goan curry with Portuguese roots, traditionaly based on pork. The pork, wine and garlic based dish was brought to Goa by Portuguese merchants. The Goans spiced up the dish with chilli and spices and made it thier own.

The Vindaloo is a mainstay of the "indian" menu in the UK, so much so that it has even inspired songs, in 1998 Fat Les recorded the "Vindaloo" for the FIFA football World Cup.

• Korma / Kurma - a mild, yellow coloured curry, based on almond and coconut powder
• Curry - a low to medium heat, gravy-like sauce, now commonly server with potato chips (Fries)
• Dupiaza / Dopiaza - medium curry the word means "double onion" referring to the boiled and fried onions used as its primary ingredient.
• Pasanda - a mild curry sauce made with cream, coconut milk, and almonds.
• Rogan Josh - medium, usually with tomatoes, meat and butter or oil
• Balti - a curry cooked in a Balti (A deep metal cooking bowl or bucket.) usually eaten from the dish using Naan bread as a scoop
• Bhuna - medium, thick sauce, some vegetables
• Dhansak - medium/hot, sweet and sour sauce with lentils
• Madras - a fairly hot curry, red in colour, heavy use of chilli powder
• Pathia - similar to a Madras but with lemon juice and tomato purée
• Jalfrezi - onion and green chilli based thick sauce
• Vindaloo - the classic "hot" restaurant curry, a favorite for the boys night out.
• Phaal - extremely hot. Some UK curry houses also make a hotter version called tindaloo.

Over the next few weeks we will be adding a wide range of information on the best restaurants, recipies, spices, and your curry stories. Please come back soon to enjoy the burn.