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Dining in SE Portland

Division Clinton Dining Fun!

Here’s How to Enter—–It’s Easy!

Every time you dine at one of these stars of the Division Dining/Clinton Cuisine promotion have your card stamped with their official stamp. Turn in stamped card or with 2 or more stamps enter your card in a special drawing to win a selected gift certificate from the restaurants. With 5 or more stamps you are eligible for the grand prize drawing of a package of multiple gift certificates to selected restaurants. This campaign ends Saturday, February 25, 2012. Turn in stamped cards at any participating restaurants. Drawing to be held in March. Winners will be notified by phone. One dining card and one prize per person. Dining card and prizes can not be redeemed for cash.

More info here>>

Vindalho Private Party Menu Served Family Style for 12 to 24 people

(Please select two appetizers from the list below)
CHICKEN SEEKH KABABS
with fenugreek cream

ROASTED YAM AND CASHEW SAMOSA
with curry leaf chutney

VEGETABLE PAKORA
with spicy cabbage slaw

GOAN STYLE MUSSELS
steamed in coconut curry sauce

(Please select three entrées from the list below)
DAL KOOTU
fall vegetables with spiced dal broth

SRI LANKAN CHICKEN CURRY
coconut cashew curry with cabbage foogath

KASHMIRI PANEER
paneer cheese with spinach and tomato masala

CHICKEN TIKKA
Draper Valley breast roasted in the classic Moghul marinade

PORK VINDALHO
Carlton pork shoulder braised with chiles, garlic and vinegar

(Included with your dinner)

BASMATI RICE
cumin or saffron

NAAN
with ghee and sea salt

CABBAGE FOOGATH
fresh coconut

THREE CHUTNEY SAMPLE

(Please select two desserts from the list below)

MASALA CHAI CRÈME BRULEE

LIME TART WITH COCONUT CHANTILLY

CHOCOLATE PISTACHIO LAYER CAKE

ORANGE BLOSSOM HONEY CHEESECAKE

Per person cost for the private party menu is $29 per person.
Beverages and gratuity are separate.

Willamette Week’s 2011 Restaurant Guide has hit the newsstand and Vindalho’s gustatory delights are praised on high. See below.

“For those of us who best know Indian food as “that stuff you pile on your plate from a buffet line and eat so much you have to loosen your belt two notches, then pray for death on the car ride home,” Vindalho will be a welcome change of pace. The sleek Southeast Portland restaurant offers delicately prepared, well-presented fare served without the heart-stopping gloop-sauce that passes for curry at most U.S. Indian joints. Not to say Vindalho’s plates lack richness: The wild boar spare ribs are drizzled with plenty of sauce—both rich and sweet, like a barbecue twist on mole—and the meat slides off the bone without much prodding. The pork Vindahlo is similarly indulgent, and perhaps the sauciest plate Vindalho has on offer. Topped with a crispy garnish that looks and tastes like shoestring french fries in miniature, its spicy brown sauce gives the plate a healthy amount of kick. Lighter plates like the chicken tikka and sag paneer satisfy just as much, especially when enjoyed alongside a sharp tamarind margarita or, for the non-drinker, a soda-pop-style tamarind fizz. If the prices seem a bit out of reach, stop in for the 5-6 pm happy hour and order a $5 chicken seekh kebab: A charred, rich and mysteriously green twist on chicken sausage served on a small sea of creamy mushroom sauce with a twist of (you guessed it) tamarind.

- CASEY JARMAN

Best meal: Start with a chutney sampler and a chicken kebab, then split a sag paneer.

Best deal: The $4 non-alcoholic beverage menu is full of sweet surprises. Pair one of those with some $5 happy-hour food.

5-9 pm Tuesday-Thursday and Sunday, 5-10 pm Friday-Saturday. $$

Spicy Black Eyed Peas with Fenugreek and Paratha

Goan Style Fish Cakes with Tamarind Yogurt Chutney

Kerala Style Beef Curry

Tandoor Roasted Local Sturgeon with Coconut Chutney and Roasted Beet, Watercress Salad

Raspberry Rose Vanilla Cream Cake

A Winter Valentine from Vindalho

This winter at Vindalho, we’re cooking some exciting new dishes that will comfort and warm you until the thaw arrives. We’re also shaking some tasty new cocktails to accompany those dishes and, we’ve brought back the Vindalho coupon. Jot this one down: Vindalho will be open on Monday, February 14th, Valentines Day. We hope you’ll make a reservation with us!

New Dishes Spice up the Menu

Tandoor Prawns

We like to keep our menu fresh and seasonal, so this winter season we’ve added some new items and also brought back an old favorite. For starters, we are frying a Vegetable Bhaji served with butternut squash curry. Our Lamb Kofta, tender meatballs in tomato yogurt masala, is back and more mouth-watering than ever. For entrees, we have a Dal Kootu, a vegan seasonal vegetable curry with spiced dal broth, and we’re also making a delicious Chicken Korma, with yogurt, cashews, cardomon and cabbage foogath. Last but not least, we have a spectacular Tandoor Prawns with Ambotik Curry, with a Goan style hot and sour masala.

Introducing Three New Cocktails

Ajwain Margarita

Just in time for Valentine’s Day, we’re pouring three new cocktails. First up, the Ajwain Margarita, with Sauza Blanca, cilantro and lime. Next, a Chartreuse Gimlet, with gin, Chartreuse, lime and bitters, and finally, a refreshing Sparkling Guava, with bourbon guava puree and sparkling wine. Cheers!

The Vindahlo Coupon, Good for Two Months

The popular Vindalho Coupon is back! This winter we are offering our coupon to our best customers for a two-month engagement. The coupon will work as always – take 20% off your table’s ticket and use it as often as you like. The coupon is valid from February 1st to March 31st. Print it out and bring it with you the next time you come in. Or, capture it on your smart phone and simply show it to your server. Unfortunately, the coupon is not valid on Valentines Day.

Heart the Spice Route, on a Weekend of Love

Here’s a delicious and exotic idea to help you spice up your 2011 Valentine’s Day date with your favorite person. Travel along the Spice Route for an evening and reserve a table for two at Vindalho between February 11 and February 14. We’ll keep the flavors sumptuous, the lights low, the music and the mood exactly right. A fragrant and perfectly prepared dinner for two might just make a Monday night in February special and memorable. Remember, Valentine’s Day is on a Monday this year and Vindalho is open.

Five at Five Happy Hour

If you haven’t yet joined us for Portland’s spiciest Happy Hour, we would love to see you. Happy Hour at Vindalho is served at the bar. We call it “Five at Five” and we feature five dishes for five bucks each. It’s a cost effective and delicious way to have dinner and while away a wonderful hour with friends. Five at Five runs from 5pm to 6pm, six nights a week.

Private Dining

Looking for the perfect place to hold a celebration dinner, book club gathering or family reunion? Vindalho is a great spot for your next large dinner party. Our mezzanine can seat up to 26 for a sit down dinner or 40 for a stand up reception. Even better, we can customize the menu for you and there are no room rental fees. Need more information? Just give us a call at 503.467.4550.

Vindalho has Takeout

Sometimes the day just gets away from you, or sometimes you just want some great takeout. For those days, there is Vindalho. We’ll gladly prepare your order to take home. Look over the menu and then just call in your order at 503.467.4550. Don’t forget to use your coupon.
We Take Reservations

Vindalho takes reservations on our website or via www.opentable.com.

P.S.

Please consider a visit to one of our sister restaurants, Nel Centro and Lauro Kitchen.

Here’s a nice shout out from the Williamette Week Restaurant Guide for 2010:

There’s an excellent reason why you can’t park within three blocks of this corner of Clinton Street on a Friday night: Dollar for dollar, Vindalho has made itself known as Portland’s best value for first-rate Indian cuisine. Chef-owner David Machado does for Indian (and other South Asian) fare at Vindalho what he accomplished for Mediterranean food at Lauro Kitchen—bringing out its essence with a devotion to simplicity. The results are divine. The trademark pork vindalho—nothing else but a Carlton pork shoulder braised with chiles, garlic and vinegar—falls apart on your tongue as the heat builds gradually on your palate. (Order that side of raita; you will need it.) The Draper Valley chicken tikka is so soft to begin with that it doesn’t need the yogurt traditionally used as a tenderizer. Here the cream just acts as a channel bonding the spices and the seared meat. The Goan-style mussels, marinated in coconut curry sauce before they’re steamed, put Mediterranean-style shellfish to shame. The only slight disappointment at Vindalho is the ambience—the surroundings are a place to take your parents, but the food is fit for lovers. JAMES PITKIN.

Ideal meal: Pork vindalho with a mango lassi.

Best deal: Selected apps cost $5 from 5 to 6 pm.

Thanks WW!!

Try one of Vindalho's specialty cocktails ~ Seen above: The Mumbai Mary

As delicious as it is beautiful, the Mumbai Mary has Saffron Vodka, cherry tomatoes and chaat.