Spring 2009

Vindalho Newsletter :: Vindalho Has a Happy Hour!

Five at Five

We call Vindalho's new Happy Hour "Five at Five." We've listed five very popular dishes, priced them at five dollars each and we serve them from 5-6pm. The full schedule is Tuesday through Sunday 5-6pm and Friday and Saturday night 9-10pm. Here's the lineup:

Five at Five Dishes:
Lamb Kofta $5
Spring Vegetable Samosa Chaat $5
Sweet Onion Rings $5
Masala Chicken Wings $5
Goan Style Mussels $5

Naan with Ghee and Sea Salt $3
Garlic Stufed Naan $4
Cheese Kulcha $4
Stir-Fried Asparagus $4
Green Beans Mallum $4

Condiments
Cucumber and Mint Raita $2
Rhubarb Chutney$2
Fresh Coriander Chutney $2
Red Onion Date Chutney $2
Spicy Tomato Chutney $2
Mango Pachadi $2
Red Chile Chutney $2
Three Chutney Sampler $5

Well Drinks $5
Selected Wines by the Glass $5
Local Draft Beers $3.50

Wines by the Glass
Picpoul De Pinet, Domaine Reine Juliette, France '07
Douro, Coroa D'ouro, Portugal '05

Beer $3.50
Hop Works Organic Lager
Double Mountain Hop Lava IPA
Southern Oregon Brewing Porter
Eel River Organic Amber Ale

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More Vindalho - Less Money

Here's our own small way to calm the choppy waters that are now rolling our local economy. We're providing a generous discount coupon for our best customers. The coupon takes 20% off your table's ticket Sunday through Thursday nights. Please note: this offer is good through June 30, 2009. Use it as many times as you like.

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Spring Time at Vindalho - New Dishes & Drinks

Spring can really hang you up, but at Vindalho we get excited about new produce, warm weather and opening our bar area up to warm spring nights. So to celebrate, we're introducing three new drinks and a raft of new dishes. Next time you come in, think about trying one of our new drinks - that Rhubarb Raj sounds delicious - and one of our new dishes - Tandoor New York Steak maybe? - and celebrate the Blazers playoff run and the end of winter.

New Dishes on our Spring Menu

Spring Vegetable Sambar
Seasonal vegetables with toor dal, curry leaves and rava idli.

Matar Paneer Masala
Fresh cheese, shitake mushrooms, and English peas with tomato masala

Tandoor New York Steak
Spice crusted with cauliflower-potato puree and fenugreek cream

Masala Channa Dal
Stir Fried Asparagus
Green Beans Mallum

New Drinks

Rhubarb Raj
2 oz. Lime Vodka
2 oz. Rhubarb Puree
Fresh Mint
Squeeze of Lime

Galliwallah Sour
¾ oz. Galliano
¾ oz. Bulleit Bourbon
1 oz. of lemon juice
1 oz of simple syrup

Spiced Pear Drop
½ oz Pear Brandy
1 oz Vodka
Lemon slice
Splash of lemon juice
Fresh ginger
Ginger syrup

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Iron Chef Title

Our chef de cuisine, David Anderson is headed back to defend his 2008 Iron Chef, Portland title. Children's Relief Nursery stages a silent and live auction that benefits at-risk children in our community.

Portland's Original Iron Chef is scheduled for 5:30 p.m., Saturday, May 16, at University of Portland's Chiles Center, 5000 N. Willamette Blvd., Portland.

Go David!

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Introducing Nel Centro

If you haven't yet heard, David Machado is returning to his downtown roots to open a new restaurant, Nel Centro. It is located in the new Hotel Modera and features the cuisines of Nice and Genoa. To learn more about David's latest project, visit the Nel Centro blog. The opening is set for mid May. Nel Centro - Italian, for "in the center" is located at 1408 SW 6th Avenue. You can reach Nel Centro at 503-484.1099. We hope to see you there!

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Say Hello to Martha!

We're thrilled to announce that Vindalho has a new general manager, Martha Manning-Jurey. Martha is an experienced restaurant professional and former restaurant owner from San Francisco and Florida. Martha you're an inspiration to us all! Say hello to Martha next time you come in.

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Spring Recipe - Cucumber and Mint Raita

To "spice up" the Vindalho newsletter we're going to include a recipe in each issue. This month we're featuring a delicious condiment that goes great with chicken, pork, or steak.

Cucumber and Mint Raita
Makes about 4 cups:

2 ea cucumbers
1 tsp salt
1 cup cherry tomatoes, halved
1 medium shallot, minced
1 tablespoon ginger, minced
2 bunches green onions, whites and first inch of greens, sliced fine
2 cups Nancy's Organic yogurt
¼ cup fresh mint, chopped
½ teaspoon black pepper
1 tablespoon lemon juice
Salt to taste

1. Peel and seed the cucumbers and dice finely. Toss with the salt. Allow to drain in a fine sieve for about a half hour. This is to remove excess liquid and bitterness.
2. Toss with the remaining ingredients. Allow to sit for about 15 minutes then adjust the seasoning to taste.

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Friends Like You

We're excited to announce that Vindalho is now on Facebook.

This social networking craze is burning up the Internet. We'd love it if you visit and become a fan. Check back regularly for menu updates, to write on our wall, for news updates and to see who else has joined the ranks as a fan of Vindalho.