The name Zaika translates quite literally
The Antigua Curry Club Meeting
Non Vegetarian
Small portion of Chicken Pakora
Lamb Korma
Rice and Raita and a Naan
Q 110 + 10% service
Small portion of Onion Bhaji
Baingan ka Bharta
Raita and Naan
Q 100 + 10% service
Poppadums courtesy of the Antigua Curry Club
Bhajjiya
(also known as
Pakora in Hindi) is a spicy Indian snack consisting of fried onions
and other vegetables, similar to potato fritters, for which there are many
different recipes. It is usually used as a topping on various Indian meals but
has now become popular to eat alone as a snack.
The basic recipes consist of onions being chopped and then made into a
sort of dough with rice and gram flour, spices, and sometimes with herbs, then
fried until golden.
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.
Baingan ka
bharta is the hindi name of a popular eggplant dish.
The dish has many names, depending on the local language.
It is often eaten with an Indian
flatbread, and is also served with rice, and/or raita(a yoghurt salad).