The Antigua Curry Club Meeting       November 12, 2009


Non Vegetarian

Meat Samosa 

Chicken Vindaloo

Pulao Rice
Naan bread & Raita

Q 95  + 10% service



Vegetable Samosa 

Saag Aloo

Pulao Rice

Naan bread & Raita


Q 85  + 10% service

Poppadums courtesy of the Antigua Curry Club

Samosa, a stuffed pastry, is a common snack in India, a fried triangular pastry with a savory filling
of spiced potatoes, onion, peas, coriander, or meat.

Vindaloo is an Indian dish. The term Vindaloo derives from the Portuguese dish "Carne de Vinha d' Alhos", a dish of meat, usually lamb, with wine and garlic. Alternate terms are Vindalho or Vindallo.
It was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar, chili pepper, and stewed with garlic. The dish evolved into the Vindaloo curry dish when it received the Goan treatment of adding plentiful amounts of spice.  Restaurants often serve this dish with chicken or lamb.  

Saag is a spinach and mustard leaf based curry dish eaten in India and Pakistan with bread such as naan or rice.  Saag Aloo also includes potatoes, along with added spices and sometimes other ingredients. On some menus, this dish is also referred to as saagwala. Saag is more common in Punjab.

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