Late Spring 2011

New Seasonal Flavors at Vindalho

Late spring and early summer heralds the arrival of new, seasonally inspired dishes, five smooth new cocktails, the return of outdoor dining and the Vindalho coupon. We're also proud to introduce you to the hot musical duo Jeremiah Grace, whose members happen to be our talented young sous chefs.

Sauteed Kerala Style Prawns

We are offering two new starters that may intrigue and delight you. A Chicken Seekh Kabab with Tamarind Mushroom Cream and Wild Boar Ribs with Tequila Apple Cider and Chiles. In the entree section, look for the addition of a very tender Chicken Kori Gassi, Sauteed Kerala Style Prawns and Braised Beef Short Ribs. Our newest side dish, Aloo Gobi, is a spicy potato and cauliflower combination with fenugreek and amchor powder. This dish is so good it's worth the trip all by itself.

» Make a reservation

Five New Spring Cocktails

Ajwain Margarita

New seasonal libations include a Jamun Daiquiri made with rum, blackberry puree, St. Germain and citrus. We're pouring an Ajwain Margarita which blends tequila, cilantro and lime. Sparkling Sunshine is a new spring concoction made with Aperol, Prosecco and orange juice. The Lemon Myrtle Martini is a blend of green tea infused vodka, lemon and honey. Relax and visit the famed New England beach via our classic Horseneck Beach cocktail with Bulleit Bourbon and Fevertree ginger beer. This is a chef Machado favorite. And bring on the true flavor of summer with a classic Pimm's Cup, made with Pimm's, fresh lemonade and soda.

Portland's Best Deal in South Asian Dining is Back

Like Chinook salmon, the legendary Vindalho coupon is back for its annual spring-summer run. As always, you can download it from the newsletter and print it out. Or, you can simply call it up on your smart phone and show it to your server. Take 20% off the food portion of your bill and use it as frequently as you wish. The spring-summer coupon is good from May 31 through August 31.

» Download the coupon

A Neighborhood Favorite

From the current issue of Mix Magazine where Vindalho is listed as a great choice for a neighborhood favorite: "If your knowledge of Indian cuisine begins and ends with dreary buffet steam tables, it's time to discover a fresh take on one of the world's tastiest cuisines. Most dishes pop with flavor and texture, from the crispy pappadoms to fiery braised pork shoulder."

Vindalho Outdoors

As the light lingers and the temperature rises, consider joining us for a relaxing evening of Indian food served outdoors. Bring along some friends and make a night of it dining at one of our sidewalk tables. Have a cocktail and dinner. Live the life, you deserve it.

Vindalho Happy Hour

The Vindalho Happy Hour, available at 5 - 6 pm nightly, is the perfect way to end your workday. Surprise your favorite person, perch yourself at the bar or outside and order some Chicken Seekh Kababs or Goan Style Mussels. Selected wines by the glass are $5.00. Local draft beers are $3.50, well drinks are $4.00. Happy hour dishes are only $5.00 each.

Let Us Host Your Private Party

Vindalho can accommodate private parties of 12 - 24 people nightly for dinner. Private parties are seated in our mezzanine room overlooking the main dining room. Food and beverage minimums may apply for your group. Please contact us for details at 503.467.4550 or email an inquiry to mailto:manager@vindalho.com.

Chef's Corner - Jesse and Camille

Oregon native Camille Heilman and California transplant Jesse Zamora can be seen most nights in Vindalho's open kitchen plating Pork Vindalho or slapping Nan in the fiery tandoor oven. When they're not calling orders, or artfully arranging the food, they're working on songs for their very cool band, Jeremiah Grace. Camille and Jesse were nice enough to sit for a brief chat for the Vindalho newsletter.

What does your current job at Vindalho entail?

Camille: "Sous chef, well, co-sous with Jesse. Ordering, writing specials, cooking on the line, menu changes and managing the overall well-being of the line. It's stressful, but worth it."

Jesse: "I am co-sous chef with Camille in charge of ordering, menu changes and the overall quality of our food."

Got a favorite Vindalho dish?

Camille: "That would have to be the Sauteed Kerala Style Prawns or the Goan Mussel Curry. Fabulous."

Jesse: "The Pork Vindalho is my favorite dish. Carlton Farms pork braised in vinegar and spices for hours. It just melts when you eat it. And, the aloo gobi which is a potato and cauliflower dish with fenugreek and amchor powder."

PS. You can catch Jeremiah Grace most Monday nights at the Landmark Saloon at 9 pm.

From the Kitchen:
Make Our Rhubarb Chutney

Sous Chefs Jesse and Camille have agreed to share their recipe for this delicious spring chutney.

1T garlic
3T Ginger
Oil
2T mustard seed
8 red chilies
2 qt rhubarb, chopped
1c golden raisins
3c water
3/4 c cider vinegar
2c brown sugar
3/4 teaspoon salt

Combine garlic, Ginger and chipes in processor. Cook 2 min in oil.

Add mustard seeds, cook 1 min, then add the rest of the ingredients.

Cook on a low simmer until rhubarb has broken down and the water and vinegar have reduced.

Season and let cool.