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The Goan Box - Pork Vindaloo
The Goan Box - Pork Vindaloo
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    The Goan Box - Pork Vindaloo

    £70.00
      DESCRIPTION

      Simply delicious meals for two prepared by Chef Cyrus Todiwala OBE DL and his team at Café Spice Namasté, to be enjoyed in the comfort of your own home.

      Whatever the occasion, our new ‘Cook at Home Boxes’ are a great way to bring a professional touch of Mr Todiwala’s into your kitchen, whilst helping you to enjoy a restaurant quality meal without leaving your home!

      Your box will arrive in temperature controlled packaging and will come with a printed menu with instructions of how to prepare your meal. 

      THE GOAN BOX - PORK VINDALOO

      The cuisine of Goa is a melange of several local and Portuguese cultures.

      Over the Millenia, the cuisine has had influences for Traditional Konkan Hindu cuisine, Muslim and Persian influences during the rule of the Sultans and more recently the Portuguese.

      All of these cultures have mingled to give Goa its own unique cuisine unlike anywhere else in India. 

      What's in the box?

      STARTERS

       FRANGO PERI-PERI

      (CELERY & MUSTARD)
      This original was brought to the shores of India by the Portuguese from Angola, chargrilled Chicken thighs marinated in typical Goan style piri-piri masala puréed in palm vinegar. Served with Mr Todiwala’s “Shake it all about”, dusting powder.

      BOLOS DE BACALHAU
      (EGG, DAIRY, FISH, GLUTEN & MUSTARD)
      Better known as Salted Cod cakes are perhaps one of the most popular of Portuguese snacks that found its way to Goa. Accompanied with Mr Todiwala’s Tomato & Garlic Mayo.

      PÃO COM PASSAS E MANTEIGA (COMPLIMENTARY)
      (GLUTEN & DAIRY)
      Buns with raisins & butter. The Portuguese are responsible for the introduction of fermented / sourdough bread to the shores of Bombay and Goa. Whilst in Goa the locals owned bakeries known as the Padeira or Pôder and in Bombay the Iranis or the Zoroastrian refugees from Persia set up bakeries and made these semi-sweet buns which became synonymous with the Irani Bakery restaurants as ‘BUN MASKA’ or buttered bun. Very few bakeries in Goa still make these whereas in Bombay it still remains a staple in many Irani cafés. The original fermentation was created by the use of Toddy when yeast created from hops were not yet available in India.

      MAIN

      GOAN PORK VINDALOO
      (CELERY)
      Pulled and diced pork simmered in Goan style Vindaloo sauce. Not as hot & spicy as the belief goes this is the original from Goa. The Vindaloo traditionally being pickled pork, is not a barometric term for chilli levels. As a patron of the society, we use only British Lop Pork.

      BOIL IN A BAG BASMATI RICE 

      A simple, efficient way to prepare rice.

       

      DESSERT

      BEBINCA 

      (EGG, DAIRY & GLUTEN)
      This is a Portuguese classic merged with Goan cultures. A coconut pancake flavoured with nutmeg, baked in layers, slowly over 6-8 hours.

      ACCOMPANIMENTS

      MR TODIWALA'S TOMATO & GARLIC MAYO

      MR TODIWALA'S SHAKE IT ALL ABOUT MASALA (Garnish)

      ONION SALAD (ACCOMPANIMENT)

      FRIED POTATO PAPADS

      CRISPY CURRY LEAF & RED CHILLI (GARNISH)

      (PLEASE NOTE)

      Mr Todiwala's at Home Restaurant Boxes are prepared fresh to order for delivery in the kitchen of Café Spice Namasté and as such, there is limited stock on the number of meal boxes that can be prepared & dispatched each week.

      The lead time for each box is a minimum of 3 days & all orders will be dispatched on Wednesday/Thursday every week. 

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