Jindy Vindy

Vindaloo is a firey spicy dish which literal meaning is meat in garlic wine marinade. Traditionally in the Goa region of India, Vindaloo is cooked with pork, but you can use beef, venison or chicken also, and tofu for a vegetarian alternative.

It’s not for the faint hearted, yet The Khancoban Kitchen version is not over the top, as we would love everyone to at least try it once. It has a wonderful garlicy, vinegary, spicy tang to it, and is super tasty with yoghurt and coriander, on a bed of rice with a fresh naan bread on the side.

Lovingly known as Jindy, the town of Jindabyne is our neighbour over the main range. The gateway to the ski slopes, it’s a popular destination all year around for the winter and summer outdoor sports lovers. The Snowy River flows into and out of Lake Jindabyne and onto Victoria.

When Lake Jindabyne drops low enough, the foundation stones of the Roman Catholic Church of the original Jindabyne can be seen. Moving the township started in 1959 to allow for the water levels to rise and the dam built as an important addition to the mighty Snowy Hydro.

Spice up your life, have a go at a Jindy Vindy!