El Palacio de la India
Menu 1 (Non-Vegetarian)
I.
Vegetable Samosa - Chicken Jalfrezi - Garlic Naan – Raita Q 115
OR
II.
Vegetable Samosa - Lamb Jalfrezi – Garlic Naan – Raita Q 130
Jalfrezi is a type of Indian curry
in which marinated pieces of meat or vegetables are
fried in oil and spices to produce a dry, thick sauce.
It is cooked with green chillies, with the result that a jalfrezi can range in
heat from a medium dish to a very hot one. Other main ingredients include
peppers, onion and tomato
and a hint of lime juice.
The jalfrezi dates from the
times of the British Raj when it was created as a way of using leftover meat;
the chillies helped to disguise any disagreeable taste.
The name comes indirectly from Bengali
jhāl, spicy food, and Urdu parhezī.
The British Raj (rāj, lit. "reign" in Hindi) refers to the British
rule in the Indian subcontinent between 1858 and 1947.
A Samosa
is a common snack in India. The popular vegetarian version contains
flour, potato, onion, spices, green
chili. It is often eaten with chutney, such as mint, coriander or tamarind.
Naan is a round flatbread made of
white flour. Naan is a staple
accompaniment to hot meals in India.
Raita is an Indian condiment based
on yogurt and used as a sauce or dip. The yogurt is seasoned with cilantro
(coriander), cumin, mint, cayenne pepper, and other herbs and spices. Vegetables
such as cucumber and onions are mixed in. The mixture is served chilled. Raita
has a cooling effect on the palate which makes it a good foil for spicy Indian
dishes.
Menu 2 (Vegetarian)
I.
Papadom
-Vegetable Jalfrezi – Rice – Kachumber Salad Q 110
OR
II.
Papadom
- Saag Aloo –
Rice – Mint Chutney Q 110
Jalfrezi,
see description in Menu 1, but this one is a vegetarian version.
The papadom is a thin Indian
wafer.
It is an important part of Indian cuisine, recipes vary from region to
region and family to family, but typically it is made from lentil, chickpea,
black gram or rice flour. In North India,
the lentil variety is more popular and is usually called 'papad'. Salt and
peanut oil are added to make a dough, which can be flavored with seasonings such
as, for example, chili, cumin, garlic or black pepper. The dough is shaped into
a thin, round flat bread and then dried (traditionally in the sun) and can be
cooked by deep-frying, roasting over an open
flame, or toasting.
Papadums are typically served as an accompaniment to a meal in India or at the
end of it in North India. It is also eaten as an appetizer or a snack and can be
eaten topped with various toppings such as chopped onions, chutney or other dips
and condiments.
Papad is often associated with the empowerment of women in India. Many
individual and organized businesses run by women produce papad, pickles, and
other snacks. This provides them regular income from minimal financial
investments.
Saag aloo is a creamy savory dish from Northern India containing spinach (saag)
and potato (aloo).
This versatile vegetarian curry is traditionally
associated with the Hindu religion.
Kachumber salad … cucumber,
tomatoes, onion, coriander, cumin, vinegar, salt,
lime, pepper.