Our dinner spread, clock-wise from left: cardamon-scented steamed rice, 
good roti, pork vindaloo (spelled on the menu as vindalho de carne de 
porco, reflecting its Portuguese roots), and fantastic baingan bharta 
(smoked eggplant).  The vindaloo sour and spicy, and a tad sweet.  I 
think it worked, but it's not something I'd rave about.  (This was a 
traditional vindaloo; the sourness comes from wine.)  The pork cubes 
reminded me cubed filet mignon in that they the cubes were both 
remarkably tender and surprisingly meaty.  Di Yin thought they were 
heavy (again, I guess a resemblance to beef) and gamy.  Later, the 
house manager told us that the pork is specially sourced from a 
particular farm; that's probably why it was such an unusual flavor.