從果阿到台北｜夏花餐室的豬梅花酸辣咖哩 From Goa to Taipei｜Pork Vindaloo at Summer Flowers
從葡萄牙到印度果阿，再到台北餐桌。一道料理如何隨著土地與生活改變風味？跟著夏花餐室，認識Vindaloo的起源與故事。
From Portugal to Goa, discover the history and distinctive flavors behind this iconic Goan dish and Chef Joseph’s interpretation of Vindaloo at Summer Flowers.
Beyond Curry: Understanding Contemporary Indian Cuisine ｜ 印度料理，不只是咖哩
Curry Is Only the Beginning
咖哩，是起點，而不是全貌。