The Antigua Curry Club Meeting
Non Vegetarian
Aubergine Burger
Two
thick slices of grilled aubergine filled with curried potato, sweet chilli
sauce, tamarind chutney, fresh cilantro & melted mozarella.
Chicken Coreander
and
Almonds served with Rice
Carrot Halva
served with cream
Q150 + 10% service
Vegetarian
Aubergine Burger
Two thick slices of grilled aubergine filled with curried potato, sweet chilli
sauce, tamarind chutney, fresh cilantro & melted mozarella.
Toor
Dal
Yellow Lentils
Carrot Halva
served with cream
Q 125
+ 10% service
Poppadums & chutneys
courtesy of Antigua Curry Club
Dal
or Dhal
is a dried pulse (lentil, pea or various types of bean) which has been split.
The word dal is also used to name the thick stew prepared from these
pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan and
Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with
both rice and roti (wheat-based flat bread) throughout northern India and
Pakistan, where Dal Bhat (literally: dhal and rice) is the staple food for much
of the population. Dal is a ready source of proteins for a balanced diet
containing little or no meat.