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My beloved vindaloo requires five tablespoons of butter.
You were the one that ate that chicken vindaloo .
The beef vindaloo , the hottest curry we had, tasted of cumin and cardamom and wasn't initially crazy hot, but did have a lasting burn.
For vindaloo , select the madras base and whack in extra chilli powder.
That was 30 years ago and strangely enough it didn't quench my thirst for Indian meals and I've had many since then - but never as hot as that vindaloo .
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