Flavor Trends, Strategies and Solutions for Menu Development




By Flavor & The Menu
May 5, 2020


Sanjay Mandhaiya photo

Sanjay Mandhaiya

The Fiery Chicken Vindaloo at Pappe, an authentic Indian dining concept, delivers the fiery heat and complexity many American diners are looking for.

Sanjay Mandhaiya, Executive Chef, makes his version of vindaloo by adding jalapeño, habanero and bird’s eye chile, marinating them in malt vinegar with traditional Indian dried chiles, coriander, garlic, ginger, cinnamon and cloves. He grinds it into a thick paste, cooks it in oil, then pairs it with chicken (or lamb, seafood or vegetables).

“The layers of this dish are incredible,” he says. “It’s a palate pleaser with the right heat that builds up.” Servers let customers know that Mandhaiya mastered the dish in Goa, perfecting it over the course of 15 years.


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