El Palacio de la India
8th May 2008
Non Vegetarian Menu Q 110
Shrimp Pakora (4pcs)
Chicken Tikka served on Naan
Pakora is an item in
Indian cuisine created by taking ingredients such as chicken, shrimp, onion,
eggplant, lentils, potato, spinach, cauliflower, tomato, and chili (though
usually not more than two to three of these), dipping them in a batter of gram
flour and then deep-frying them. When
onions, on their own, are prepared in the same way, they are known as onion
bhaji, which we will have on a future Curry Club menu.
Pakoras are usually served as snacks, or
appetizers, and are commonly eaten as starters in restaurants.
During Ramadan, the month of fasting,
pakoras are often eaten by Muslims during the evening meal to break the fast.
Chicken Tikka
originated
in the Punjab region of India and Pakistan. It is made by baking small pieces of
chicken which have been marinated in spices and yogurt. It is traditionally made
on skewers in a tandoor, an Indian clay oven and is boneless. The literal
meaning of tikka is "pieces of chicken". The pieces are regularly brushed with
ghee (clarified butter), which gives its taste, while being continuously fanned.
Vegetarian Menu Q 100
Shrimp Pakora (4pcs)
Baingan ka Bharta served with Naan
Baingan ka Bharta
is a vegetarian
Indian dish made out of eggplant (also called baingan in Hindi). The dish
is somewhat similar to baba ganoush, although it is usually spicier and is
served hot. It is often eaten with naan or a roti (a thin bread, similar to
pita), and with rice and raita (a yogurt salad).
Naan is a round flatbread made of white flour.
Naan is a staple accompaniment to hot meals in India.
Kheer is a traditional dish in the Indian subcontinent, a rice
pudding typically made by boiling rice with milk and sugar. It is often flavored
with cardamoms, saffron, pistachios or almonds that have been soaked overnight
and made into fine paste.