My father always had fascinating stories to tell, and the following was one such that I’ve heard on several occasions.

It was the rollicking 60s, a time where Karachi was considered the Paris of the East, and as a fresh graduate from IBA my father went to visit a friend at the Metropole Hotel for dinner. The menu had a dish called ‘Mutton Vindaloo’, my dad ordered it, thinking it was some exotic dish.

On its way from the kitchen, out came alloo gosht! And thus, at our home,alloo gosht was christened mutton Vindaloo of sorts.

There is also the ‘Tindaloo’ a Bengali spicier version of the Vindaloo. Tindaloo is said to be so spicy that most restaurants do not carry it on their menu.

Lizzie Collingham says in her book, Curry: A Tale of Cooks and Conquerors,