The Antigua Curry Club, July 23, 2015

We are going to leave at 2 p.m. from behind my house and have a private tour of the Congress of Guatemala between 3:30 - 4:30, including the spectacular mural in the "Sala del Pueblo". 


A brief tour of the Museo de San Carlos, where the university was 100 years ago, right across the Street.
5:30  Drinks at the house of Margie & Julio Giron in Zone 14. 
7:00  Dinner in Azafran in the modern Design Center.   
Bus to take you back to your front door in Antigua. 
The cost of the trip is Q130 per person, for the bus, tips etc.  You can leave the money in my mailbox, it is secure.


Non Vegetarian

Samosa with meat

Lamb Rogan Josh with Rice


Q 195  + 10% service


Samosa with vegetables

Vegetable Rogan Josh with Rice


Q 175 + 10% service

Poppadoms courtesy of Antigua Curry Club



Rogan Josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Roughan means "clarified butter" or "fat" in Persian, while juš (alternatively romanised josh), gives the figurative meaning of "intensity" or "passion" and ultimately derives from the verb jušidan meaning "to heat". Rogan Josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.  Rogan josh (or roghan josh) is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal. It consists of braised Lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). Its characteristic brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat: these chilies (whose flavour approximates that of paprika) are considerably milder than the typical dried Cayenne pepper of Indian cuisine. The recipe's spice is one of aroma rather than heat, and the traditional dish is mild enough to be appreciated by Western palates that may not have been conditioned to tolerate the heat of chilies. Saffron is also part of some traditional recipes.


The Antigua Curry Club is looking for several more curry eaters  there may still 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

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