Asian

Collectively, Asian cuisines represent one of the most diverse of all continental variants with roots, influences and origins derived from a melange of cultures – including Bengal, Urdu, Chang and Pakistan. Chinese remains one of the most widespread, a richly diverse gastronomy characterized by exotic flavor infusions, seafood and fried aperitifs, such as prawn crackers and spring rolls. The regional “Yue” style of Honk Kong is one of the most far-reaching of any Asian style, comprising of Dim Sum (literally “small, hearty dishes”). Chinese takeaways in New York, Las Vegas, Britain and Western Europe have evolved this style to include other Chinese favorites like Szechuan Beef, Peking Duck and Egg Fried Rice (believe us, it's irresistible!) By contrast, Indian takeaway food is far more pungent and aromatic, blended with exotic spices such as cumin, coriander and paprika. Curries such as Jalfrezi and Korma have long had appeal, since both feature the creamy sauces synonymous with spicier variants – albeit without the kick, used to enhance the flavor of beef and chicken. Jalfrezi's mild spiciness came about during the rule of the Mughal's over India in the 17th Century. Back then, it was impossible to refrigerate meat once prepared, therefore spices were used to disguise any semblance of rotting. Strange how one of the world's favorite takeaway dishes came to prominence in such a way! Oddly, its one of the few curry types that no matter wherever you order it, it never tastes the same! Check out our extensive array of Indian Restaurants and see for yourself!