Carne de vinha d'alhos
The curry dish vindaloo is an Indian interpretation of , which was introduced in the early 16th century to the former Portuguese colony of Goa in Portuguese India. In Goa, the dish is called "vindalho", closer to its Portuguese counterpart, and is likewise usually made with pork. Over time it was adapted to local tastes, with different meat choices, the addition of Indian spices and the substitution of malt vinegar or coconut palm vinegar for wine as well as the copious use of chili peppers, which were themselves introduced by Portuguese traders in the 16th century. Spices  favored by Goan cooks include tamarind, cinnamon, black pepper, and cardamom as well as a variety of sugar similar to panela known as jaggery. The traditional Goa version lacks potatoes, but because Portuguese "alhos" was misheard as "aloo", the Hindi word for potato, many Indian versions of vindaloo include them.