Vindalho (pronounced vin-da-LOO) is a classic Goan dish of pork braised in garlic, chiles and vinegar. Linguistically, the word derives from two Portuguese words, vin (wine) and alho (garlic). For chef/owner David Machado, Vindalho is the perfect culinary expression of the Spice Route, the much-traveled road between Europe and India.
On the House: Pappadums with house-made tamarind-date chutney.
Appetizers: Goan-style mussels with coconut milk, fresh chiles and toasted spices; roasted beet salad with cardamom-yogurt dressing; spinach and paneer pakoras with fresh coriander chutney.
Entrees: Pork vindalho, braised with chiles and garlic; tandoori skewers of prawns with lemon-ginger marinade, chicken tikka, lamb Boti.
Sides: House-made chutneys, zucchini and mango pickles, roasted pumpkin raita, tandoori-baked flatbreads.
Beginning in the 1980's, David Machado's culinary skills brought him critical acclaim from San Francisco to Portland. In 2003, the chef and entrepreneur wowed the Portland restaurant world with his own launch – the Mediterranean-themed Lauro Kitchen. He quickly found a loyal neighborhood following, evidenced by the lines that form nearly every night. Not satisfied to master just one culinary tradition, the ever-adventurous Machado pushed his culinary ambitions further east – toward India... read more
At 2100 square feet, Vindahlo creates a wonderful sense of space – soaring ceilings and a mezzanine dining area. Designed by Lee Winn of Portland's Sienna Architecture, the restaurant's floor to ceiling windows look out onto the bustling corner of Portland's SE 21st and Clinton Streets. Warmth from the leaf and mango hued walls and cobalt blue light fixtures make for a vibrant dining space. Diners can watch chefs in action via an open style kitchen equipped with two American-made tandoor ovens... read more