The Antigua Curry Club Meeting       June 24, 2010

 

Non Vegetarian

Meat Samosa
Chicken Korma
Naan

Q 95  + 10% service

 

Vegetarian

Vegetable Samosa
Dabbawala Dhal with rice
Naan 

Q 85  + 10% service

 Poppadums courtesy of the Antigua Curry Club 

 

Samosa is a popular snack in Southeast Asia, a fried or baked triangular pastry with a filling which may include spiced potatoes, onion, peas, coriander, and lentils, or ground beef. The size and shape of a samosa and the consistency of the pastry can vary considerably.
Korma has its roots in the Mughlai cuisine of North India.  It is a characteristically creamy and silky Persian-Indian dish which can be traced back to the 16th century and the Mughal incursions into India.

The flavor is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully.  Nuts can be used but not in great quantities; usually almonds or cashews. Korma is a mild curry with either chicken, beef or lamb and only a few vegetables, such as onion and potato.

Dhal (also Dal or Daal, or Dahl) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It is a thick stew prepared from these, a mainstay of Indian,  Pakistani, Sri Lankan, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with rice and bread throughout Northern India & Pakistan.  Dhal is a ready source of proteins for a balanced diet containing little or no meat.
Naan is a round flatbread made of white flour.  It is a staple accompaniment to hot meals in India.

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