El Palacio de la India

Welcome to the Palacio de la India, in Antigua, Guatemala.  You can still buy a membership in the Antigua Curry Club and come to its regular sessions, or just come anytime when the restaurant is open.

 

 

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.

 

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