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February 22, 2018 at 9:09 am #20640Anha PurnaGuest
We’re excited to introduce a new appetizer! Patra, made from the leaves of the water-loving tropical plant commonly known as colocasia, taro, or eddo, popularly known as “elephant ears.” Delicately spiced filling in a leafy roulade, steamed, sliced like little pretty pinwheels, sautéed, and tempered.
Popular belief: Vindaloo is a fiery hot curry! Not true! We adjust the heat according to your taste. So what exactly is a Vindaloo? The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic). How much more “tastebud-seducing” can a dish get when all the flavors of tamarind, vinegar, panela burst into the mouth combined with various exotic spices!
Our entrée on the weekly menu (Chicken Vindaloo/Mushroom Vindaloo) is also available in containers of 1-liter for $10, and bread (Garlic Naan) for $0.75 each, if you do not wish to order the fixed thali platter. Please indicate your preference on the order form in the comments section. Order window closes at 5:00 p.m. on Thursday, February 22th. Delivery on Sunday, February 25th.
Appetizer: Patra with Cilantro Chutney
Main: Chicken Vindaloo
Veg. Option: Mushroom Vindaloo
Vegetable: Stuffed (with mixed vegetables) Peppers
Bread: Garlic Naan
For details, and to order, please visit our website at https://an-indian-affair.com
Like us on facebook at https://www.facebook.com/anindianaffairincuenca
Voted “Best Indian Food 2017” by readers of GringoPost.
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