“When the Portuguese arrived.” We were reading the menu of the Indian restaurant Inddee (two Michelin stars), in Bangkok, going through the various stages of what was supposed to be a trip through India, when the name given to moment seven made us stop. It would be a pork dish and we would be passing through Goa, we realized. The connection of the Portuguese to this Indian state emerged there, in one of the many stories that the chef Sachin Poojary and his team proposed to tell us, in this case the vindaloothe recipe that evolved from the meat in garlic vines that the Portuguese took to India at the beginning of the 16th century.
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