This well-known Indian dish had its origins with the Portuguese that came to Goa in Southern India in the 14th century. The Portuguese dish vinha d'alhos was signified by the marinating of pork in wine vinegar and garlic. The Indian populace, who favored spicier tastes, increased the amount of garlic used in the preparation of this dish and added spices, especially chilli, and eventually changed its name to Vindaloo. This dish has remained unchanged since that time and for the last 500 years the use of vinegar in this dish has remained unique to Indian cookery. It is the vinegar in this dish that brings out the delicious flavour and heat of the fragrant, hot and pungent spices The Curry Makers use in this blend.