Vindaloo is a recipe that best represents India's diverse culinary influences. It was originally inspired by the Portuguese carne de vinha d'alhos (meat with wine and garlic), with the wine swapped out for palm wine vinegar. The dish was introduced to Kerala and Goa by Portuguese sailors who stored chunks of meat in wine barrels on the ship; the wine would turn to vinegar and thus preserve the meat for long journeys. When they got to shore, the sailors would add local spices to the meat and cook a stew. In this version from chef Asha Gomez of Atlanta's The Third Space, your palate experiences the tang from the vinegar, sweetness from the sugar, heat from the garlic, and a touch of bitterness from the ground mustard seeds. Choose a nice fatty pork shoulder, or Boston butt, to ensure lusciousness, or substitute boneless untrimmed leg of lamb.