Zaffran   Abbassi

The Antigua Curry Club Meeting      
May 23, 2013


Non Vegetarian

Murgh Kali Mirch (Black Pepper Chicken)
served with toast & butter

Lamb Biryani served with raita and curry sauce & vegetable
Cardamom Shrikand with mango compote


Q165 + 10% service



Aloo Baingan Jhol (Potato & Eggplant in tomato sauce)
served with toast & butter

Vegetable Biryani served with raita and curry sauce & vegetable

Cardamom Shrikand with mango compote

Q 105  + 10% service

Poppadums & chutneys courtesy of Antigua Curry Club

Biryani is a rice-based dish made with spices, rice (usually basmati) and chicken, lamb, fish, eggs or vegetables.

The name is derived from the Persian word beryā(n) which means "fried" or "roasted". Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular in the Indian subcontinent and is a key element of the South Asian cuisine.  Hyderabad, Malabar, Delhi/Agra, Kashmir, Kolkata, lucknow and Lahore  are the main centres of biryani cuisine.

To prepare shrikhand, yogurt is tied in a cotton cloth and left under pressure to drain. In the past, it used to be hung from a wall to achieve the desired thickness. The strained yogurt and sugar are mixed thoroughly in a deep bowl. Cardamom, saffron and any other flavors are then added and mixed. It is then left in the refrigerator for the sugar to dissolve. The dish is served chilled.

A popular variation of shrikhand in Maharashtra is Amrakhand, which is shrikhand blended with mango pulp. Another variant of shrikhand, Matho, is served as a sweet dish or dessert particularly in Gujarati cuisine.

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

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