The Antigua Curry Club Meeting       April 28, 2011


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.

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


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