Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
I prefer vindaloo with vinegar as the souring flavour and lemon dressing or juice as the madras souring agentEd
How do you differentiate a vindaloo from a madras SS..? Vindaloo seems to be one of the least documented dishes in videos from BIR kitchens for some reason. I myself am a little confused over what constitutes an authentic recipe.