The Antigua Curry Club Meeting
Non Vegetarian
Mint & Yogurt dip & Raita
Pork Tikka
Basmati Rice
Naan Bread
Q 95
+ 10% service
Vegetarian
Mint & Yogurt dip & Raita
Dabbawala Dahl
Basmati Rice
Naan Bread
Q 85 + 10% service
Poppadums
courtesy of Antigua Curry Club
Pork Tikka
is marinated in a Masala sauce,
a dish of roasted pork chunks served in a rich-tasting sauce. The sauce is
usually creamy, lightly spiced and contains tomatoes.
The origins of chicken tikka masala are
disputed. An Indian expert on street food from Delhi, Rahul Verma, has stated
that the dish originated in Punjab during the last 50 years.
Another view is that it originated in the
first Indian restaurants in Soho, London, during the 1970's.
In 2009, a Glasgow MP suggested it should
be given EU Protected Geographical Status as a Scottish food. No application for
such status was actually made.
Dal (also spelled or Daal, or Dhal) is a
preparation of dried lentils, peas or beans which have been stripped of their
outer hulls and split. It also refers to the thick stew prepared from these, a
mainstay of Indian, Pakistani, Sri Lankan, and Bangladeshi cuisine. It is
regularly eaten with rice and vegetables and a flat bread. Dal is a ready source
of proteins for a balanced diet containing little or no meat.
The Antigua Curry Club is looking for several more curry
eaters
…
there may be two or more memberships available for resale.
If you know anyone who may be interested, please tell them to call our
India Call Center at 7832-8466 or e-mail
cernikovsky@hotmail.com