Translations:Vindaloo/6/en
Restaurants in Goa offering the traditional recipe prepare vindalho with pork. Christians from Kochi, Kerala prepare it using pork or, less commonly, beef. The dish was popularized by Goan cooks (whom the British favoured, because they had no objections in kitchens and bars with handling beef, pork or alcohol) in British establishments and on ocean-going liners. Restaurants in other parts of India prepare vindaloo with other meats including beef, chicken, goat meat, lamb and seafood; local taboos against pork popularized the addition of other meats. Cubed potatoes are sometimes added to reduce preparation costs.