The name Zaika translates quite literally  as “sophisticated flavors”

The Antigua Curry Club Meeting       August 12, 2010


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).

Naan is a round flatbread made of white flour.  It is a staple accompaniment to hot meals in India.

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