Fall 2006

Vindalho Newsletter ::

Book a Private Feast for your Holiday Party

The first frost signals time to schedule holiday gatherings for work or play. Vindalho is the perfect place to get together and celebrate with the best food, beverage and ambiance in the city. Move past the warmed-over buffet and parking garage hassles and plan a get-together on our beautiful Mezzanine for a private party in a public space. The Mezzanine can be booked Tuesday-Saturday for up to 26 diners or receptions for 40 guests. The entire restaurant is available Sunday-Monday for 75 sit-down diners or receptions for 150.

With no room charges, easily customized menus, outstanding service and a tantalizing cuisine to explore, Vindalho private events offer something truly unique at an outstanding value. Call us at 503-467-4550 to plan your upcoming party.

............................................................................................................................

Taste the Spice of Life!

Peruse our Fall Menu and see what strikes your fancy. Delicious, savory starters crafted with vibrant, hearty fall ingredients include Sweet Potato Samosas; Mulligatawny Soup with chicken, roasted squash and lentils; roasted beets with crispy chickpeas, fennel and mizuna; baby spinach with candied cashews, pickled onions and pears. Two new dishes are Dal Kootu, a South Indian vegetable curry with yellow split peas and Colombo Chicken Curry, a Sri Lankan curry with spicy carrots and shallot sambol.

Side dish and condiment highlights include our Stir Fried Cauliflower with Mustard Seeds and our Apple Ginger Chutney, perfect with Lamb Boti, combining the traditional fall flavors of apple and ginger with currants, nigella, fennel, mustard seed and cayenne pepper.

A perfect option for a delicious dinner at home or the easiest in entertaining, the whole Vindalho Menu is now available TO GO. For those evenings when time is tight or you’re simply craving your favorite starters, curries, or tandoor dishes without a night out, visit our Menu and place your order TO GO. In 30 minutes, your made-to-order Indian feast will be ready for pick up at the Vindalho bar. Call 503-467-4550 to place your order.

Mention this newsletter or print this Special Offer to enjoy 10% off all TO GO orders through New Year's Eve 2006.

............................................................................................................................

The Trip to Bountiful

Since we opened one year ago the most passionate feedback we have received about our restaurant has been from natives of India. We have been regaled with so many wonderful stories and comments about the food, the smells and especially – the flavors.

One of our most dedicated regulars is Oshmi Dutta, DDS. Dr. Dutta is native of India, a gourmet and an vocal food critic. Oshmi dines at Vindalho three or four times a month, sometimes more. Oshmi tells us that he returns so often because the food is evocative of the food he eats at home in India.

We have developed an affectionate relationship with Oshmi and he has gotten to know us. He respects and understands our reverence for the recipes, techniques, spices and the people of the Indian sub-continent.

Oshmi has made us the most generous of invitations and we have accepted. In February, chef de cuisine David Anderson will travel to India with Oshmi as his guide. Confirmed stops include Mumbai (Bombay), Goa and Kerala. Over the course of the nine-day trip. David will be exposed to a wide array of opportunities and experiences, sampling the nation's cuisine in people's homes, in fine restaurants and hotels and from street vendors. David will taste, watch and learn in each setting, absorbing all that India has to offer. Upon his return, he will translate his experiences from his journey to the Vindalho kitchen. We are grateful to Oshmi for this incredible opportunity.