Summer 2010

Summertime Along the Spice Route

Melon Chaat Salad

Spicy Zucchini with Squash

At Vindalho, it's always about the food. The arrival of summer fruit and vegetables marks the most exciting time of the year for us to be in the kitchen. In this issue, we introduce some great new warm-weather dishes, six stimulating cocktails, a Vindalho coupon offer, and a shout-out from the LA Times travel section. Also, meet Julianne Richardson, Vindalho's new pastry chef. The garage door is up, the ceiling fans are on high, and the outdoor tables are set on Clinton Street. Come celebrate summer with us!

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What's New in the Kitchen -
Summer Menu Changes

Here's what's new, exciting and fresh on our summer menu. We're making three new starters including a tangy Chilled Cucumber Soup, with ginger, yogurt and mint, a Potato Cashew Vada with sweet Walla Walla onion chutney and a mouth watering Melon Chaat Salad with lime, chilies and mint. Our newest entrée is a tender and delicious Tandoor Steak with Walla Walla onion rings, served with our house made ketchup... » Make a Reservation

What's Summer Without a Chilled Cocktail?

Mumbai Mary

The Vindalho bar on a warm summer night is a great place to hang out with friends and neighbors. We've put together a thoughtful selection of local microbrews, as well as some very lively and creative cocktail offerings. Here are six new drinks to set your mind and body free.

Tamarind Margarita - Sauza Blanca, tamarind and orange juice

Pomegranate Daiquiri - Saffron Vodka, cherry tomatoes and chaat

Rangpur Rickey - Rangpur Gin, lime and soda

Mumbai Mary - Saffron Vodka, cherry tomatoes and chaat

Horseneck Beach - Bulleit Bourbon and Fever Tree Ginger Beer

White Mint Julip - Vodka, St. Germain, cucumber and mint

The Vindalho Coupon - Print, Dine, Enjoy

There's no denying we are living through some tough economic times. One of the challenges we all face now is how to continue to dine out while managing the family budget. To help you do just that, we're offering you a 20% off coupon. Print it out and use it as often as you wish, or capture it on your smart phone and show it to your server... » Download the coupon (PDF file)

Vindalho in the LA Times

A hearty thanks to Mary Engle of the LA Times for her May 30, 2010 piece, "Achieving Beervana in Portland, OR" -- An excerpt: "Nixing plans for a brew-pub dinner, Lenora lobbies for Vindahlo, an Indian restaurant featuring Northwest ingredients. We feast on roasted pumpkin samosas with fresh mint chutney, saag paneer with house-made cheese, fresh spinach and tomato masala, and tender, organic lamb braised in coconut milk, chilies and curry leaves. Like any self-respecting Portland eatery, Vindahlo has Oregon beers on tap. We order a hoppy, citric Double Mountain India Pale Ale, brewed in Hood River, Ore., and an amber ale from Eugene's Oakshire Brewing Co."

Julianne Richardson and her Lemon Ginger Mousse Cake with Blueberry Compote

Sweetness Personified - Meet Vindalho's Pastry Chef

Our new pastry chef, Julianne Richardson hails from Tillamook, Oregon. She's a cross town pastry chef who works her pastry magic at both Nel Centro and Vindalho. She came on board in January and prior to her arrival in Portland, she interned at Thomas Keller's Bouchon Bakery in Napa Valley. Courtesy of Julianne, here are three new delicious additions to our dessert menu.

Lemon Ginger Mousse Cake With Blueberry Compote

Chocolate Pistachio Layer Cake

Vanilla Bean Ice Cream "Pie" with Passion Fruit Sauce

Happy Hour at Vindalho | Big Flavors, Low Prices, Outdoor Seating

Our Happy Hour Menu is a cost effective way to sample your way through Vindalho's menu. Sit at the bar, grab an outdoor table, have a refreshing cocktail, pick a couple of items from the menu, and let the soft summer air wash the day away.

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P.S. Some Things to Keep in Mind

Sunday Nights: We're open for dinner on Sunday, which is less crowded than on Friday and Saturday nights.

Takeout: Vindalho can prepare your order for pickup. Don't forget to use your coupon.

Reservations: We take them and it's easy. To make your dinner reservations online, go to: www.vindalho.com/reservations. Or just call us at 503-467-4550.