The Antigua Curry Club Meeting
Non Vegetarian 1
Mint & Yogurt dip & Raita
Pork Tenderloin Vindaloo
Naan bread
Non Vegetarian 2
Mint & Yogurt dip & Raita
Chicken Korma
Naan bread
Q95 + 10% service
Vegetarian
Mint & Yogurt dip & Raita
Dabbawala Dhal with rice
Naan
Q 85 + 10% service
Poppadums & chutneys
courtesy of Sarah Cohen and the Antigua Curry Club
Vindaloo
is an Indian curry dish popular in the region of Goa.
The name is derived from the Portuguese dish "Carne de Vinha d' Alhos",
which is a dish of meat, usually pork, with wine and garlic.
The Portuguese dish was modified by the substitution of vinegar (usually
palm vinegar) for the red wine and the addition of red Kashmiri chillies with
additional spices to evolve into Vindaloo.
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. Korma is a
mild curry with either chicken, beef or lamb and only a few vegetables, such as
onion and potato.
The Antigua Curry Club is looking for several more curry
eaters
…
there may be two or more memberships available for resale.
If you know anyone who may be interested, please tell them to call our
India Call Center at 7832-8466 or e-mail
cernikovsky@hotmail.com