The Antigua Curry Club Meeting
May 23, 2013
Non Vegetarian
Murgh Kali Mirch (Black Pepper Chicken)
served with toast & butter
Lamb Biryani served with raita and curry sauce & vegetable
Cardamom Shrikand with mango compote
Q165 + 10% service
Aloo Baingan Jhol (Potato & Eggplant in tomato sauce)
served with toast & butter
Vegetable Biryani
served with raita and curry sauce & vegetable
Cardamom Shrikand with
mango compote
Q 105
+ 10% service
Poppadums & chutneys
courtesy of Antigua Curry Club
Biryani
is
a rice-based dish made with
spices, rice (usually basmati) and
chicken, lamb, fish, eggs or vegetables.
The
name is derived from the Persian word
beryā(n) which means "fried" or "roasted". Biryani was believed to
have been invented in the kitchen of Mughal Emperors. It is very popular in the
Indian subcontinent and is a key element of the South Asian cuisine.
Hyderabad, Malabar, Delhi/Agra, Kashmir, Kolkata, lucknow and Lahore
are the main centres of biryani cuisine.
To
prepare
shrikhand,
yogurt is tied in a cotton cloth and left under pressure to drain. In the past,
it used to be hung from a wall to achieve the desired thickness. The strained
yogurt and sugar are mixed thoroughly in a deep bowl. Cardamom, saffron and any
other flavors are then added and mixed. It is then left in the refrigerator for
the sugar to dissolve. The dish is served chilled.
A
popular variation of shrikhand in Maharashtra is Amrakhand, which is shrikhand
blended with mango pulp. Another variant of shrikhand, Matho, is served as a
sweet dish or dessert particularly in Gujarati cuisine.
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