Main Course (4)
This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles.
This was a popular dish at Trader Vic's in Beverly Hills.
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
On a cold, gloomy evening, there's nothing we crave more than exotic spices and rich full flavors. With richly-sauced butter chicken, long-cooked carrot kari, homemade chapati bread, and more, this Indian-inspired menu (which feeds 4 to 6) is sure to warm away any winter chills.
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