The Antigua Curry Club Meeting
Non Vegetarian
Meat Samosa
Chicken Korma
and Naan Bread
Q 95 + 10% service
Vegetable Samosa
Vegetable Korma
and Naan Bread
Q 85 + 10% service
Poppadums courtesy of the Antigua Curry Club
The Poppadom is a thin Indian wafer.
It is an important part of Indian cuisine, recipes vary from region to
region and family to family, but typically it is made from lentil, chickpea,
black gram or rice flour.
A Samosa is a common snack in India.
The popular vegetarian version contains flour, potato, onion, spices, green
chili. It is often eaten with chutney, such as mint, coriander or tamarind.
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 a mild
curry with either chicken, beef or lamb and only a few vegetables, such as onion
and potato.
Naan is a round flatbread made of
white flour. Naan is a staple
accompaniment to hot meals in India.