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.

Curry Club Meeting       September 25, 2008

Menu

 

Menu 1 VEGETARIAN Q 75

Indian style prepared Lentil Soup

 Vegetable Korma

 Gajar ka Halwa - Carrot Halwa

 

Menu 2 NON VEGETARIAN Q 88

Indian Style prepared Lentil Soup

Chicken Korma

 Gajar ka Halwa - Carrot Halwa

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 generally a mild curry with either chicken, beef or lamb and only a few vegetables, such as onion and potato.

 

Gajar ka Halwa is probably the most popular and certainly the most famous of Indian sweet dishes. It originates from the northern parts of India and although it takes a little bit of time to prepare, the steps to make this dessert are straight forward and simple. The effort is greatly rewarded because this dessert is full of wonderful rich carroty and nutty flavor and the spicy aroma of cardamom and cinnamon will leave you craving for more.

In Hindi
Gajar means carrot, which is the main ingredient of this dessert. Although people in India will eat the halwa throughout the year, it is most popular during the Fall/Winter seasons. However, it is the festival of Diwali that brings the best out in this dessert.


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