Have a Night Off! Order  a Delicious Local Takeaway or Eat Out...
Ordering a takeaway or eating out doesn't have to break the bank or your diet! So, if like us, you love having a night off from the kitchen or enjoy going out with family and friends to new restaurants, why not take a look at what's available in South Yorkshire?
We often fall into the trap of trying out the same styles of cuisine even though the takeaway or restaurant may differ. Inspired by this thought, we have decided to take a look at some of the fantastic world cuisines available.
Indian
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various culture s and ages. Foods of India are known for their spiciness. Throughout India, spices are used generously in food.
Kashmiri dishes for example are dishes that are prepared around the main course of rice. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable – usually spinach. Other states in India will differ by showing high consumption of chapatis as staple food. Chapatis are prepared with a variety of flours such as wheat, rice, etc. Besides chapatis other closely related breads baked in Indian cuisine include Tandoori and Naan.
From the coastlines of India and Bengali in the east, fish has influenced recipes with some delicious preparations including dishes like the Bombay Prawn and Pomfret. Whereas in southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens.
< < SEARCH NOW FOR INDIAN TAKEAWAYS OR RESTAURANTS > >
Cantonese is probably the most widely known food in Chinese cuisine, mainly due to the high number of early Cantonese emigrants. Cantonese cuisine is marked by the subtle use of sauces, diversity of ingredients and cooking methods. Cantonese chefs specialize in stir-frying, steaming, and roasting a wide variety of meats, poultry, and seafood. Roasted and barbecued meats are popular since most Chinese kitchens do not have ovens. We also have the Cantonese to thank for dim sum, the custom of feasting on a varied assortment of pastries and dumplings that originated in China's teahouses.
In China's northern regions, instead of rice, wheat is the staple grain and therefore noodles are commonplace. Steamed dumplings and pancakes are also popular, along with Mu Shu Pork - a dish with strong flavors of leeks, onions, and garlic, wrapped in steamed pancakes.
Szechuan cooking makes liberal use of Szechuan pepper. (Szechuan peppercorn is one of the ingredients in five spice powder) and in the 16th century, Spanish traders introduced chilies to the region. Szechuan cooking uses a lot of pungently flavoured vegetables such as garlic and onions.
Examples of dishes from the various regions are: Sweet & Sour Porl, Cantonese Style – Szechuan Noodles – Peking Duck – Spicy Soy Sauce Chicken. Give a different region of China a try next time you order…!
< < SEARCH NOW FOR CHINESE TAKEAWAYS OR RESTAURANTS > >
American-style Fast Food
American's love their hand-held foods! Whether it's pizza, sandwiches, hot dogs or burgers, America probably has the world's most diverse collection of casual cuisine.
 There is much controversy when it comes to who served the first commercial hamburger but the term for the sandwich originated in the German city of Hamburg. Here, it was a common snack to cook various scraps of meat together, and serve it on a round buns. It’s believed that when the German immigrants from Hamburg arrived in America, they continued this culinary custom and these sandwiches became known as "Hamburgers.
In 16th century Naples in Italy a flatbread was referred to as a pizza and was soon after served with oil and tomato sauce. It was the end of the 19th century before cheese was added for the first time by a Neopolitan chef who created the "Pizza Margherita," a pizza garnished with tomatoes, mozzarell cheese & basil, to represent the colors of the Italian flag. Pizza first made its appearance in the USA with the arrival of Italian immigrants in the late 19th century. This was also the case in cities with large Italian populations, such as Chicago and New York where pizza was first sold on the streets of Italian neighborhoods.
< < SEARCH NOW FOR BURGER & PIZZA TAKEAWAYS OR RESTAURANTS > >
Turkish
Contrary to common belief, Turkish cuisine is generally not spicy. Seasonings and sauces, although frequently used, are simple and light and do not overpower the food's natural taste. Yoghurt is often used to complement both meat and vegetables dishes. Rice, wheat and vegetables are the foundation for Turkish cuisine. Dolma, rice- and meat-stuffed vegetables, is frequently prepared throughout the country, most often with peppers, grape leaves, or tomatoes. 
Lamb is the main ingredient to the country's most popular national dish, kebap (skewered grilled meat). The kebap resembles the familiar shish-kebab (onions, tomatoes, and peppers threaded on a skewer between pieces of meat and grilled). Patties of seasoned minced lamb called köfte are also popular.
We can recommend Tipsy Bar & Grill in Doncaster, they serve delicious Turkish & Mediterranean Cuisine and currently have 20% off their menu Monday to Thursday! Call to book on 01302 768853 or visit online www.tipsybarandgrill.co.uk
Argentinean
 Beef is the national dish of Argentina. Many dishes contain meat, but prepared in different ways. A favourite main course is parrillada, a mixed grill of steak and other cuts of beef. Grilled steak is called churrasco, a beef roast cooked over an open fire is called asado, and beef that is dipped in eggs, crumbs, and then fried is called milanesa. Carbonada is a stew that contains meat, potatoes, sweet potatoes, and chunks of corn on the cob.
Many Argentines are descendents of the Italian immigrants who came to Argentina in the late 1800s, and so Italian dishes are found throughout the country. Some favourite Italian dishes include pizza, all kinds of pastas (such as spaghetti and ravioli), and ñoquis, (gnocchi—potato dumplings) served with meat and tomato sauce.
Argentines eat more fruit than almost any other group of people in the world. Some favourite fruits include peaches, apricots, plums, pears, cherries, grapes and tuna - the fruit of a prickly pear cactus.
Empanadas, little pies usually stuffed with beef, vegetables, and cheese, are a favourite dish. These are eaten by hand and they are often enjoyed as a snack. Chimichurri, a dipping sauce, is usually served with empanadas.
<< SEARCH NOW FOR ARGENTINEAN TAKEAWAYS OR RESTAURANTS >>
Czech
 Czech cuisine is based on meats and starches. This is because Czech winters are long and cold, which does not allow for a variety of fresh vegetables. In fact, if salads are available, they typically are limited to two vegetables, such as tomato and cucumber. Houby (mushrooms) are the exception, which flourish in local forests and are popular in soups, such as houbova polevka myslivecka (Hunter's mushroom soup).
Czechs eat a wide variety of meats, from pork, beef, ryba (fish), and chicken, to duck, hare and venison. The meats are commonly served with knedlíky (dumplings), brambory (potatoes), or rýe (rice), and are covered in a thick sauce commonly made with wine. Sometimes fruit (such as cherries or berries of some sort), mushrooms, or onions are added for more flavour. Other common flavourings in Czech dishes are caraway seeds, bacon, and salt.
<< SEARCH NOW FOR CZECH TAKEAWAYS OR RESTAURANTS >>
Indonesian
 The combination of geographic and cultural diversity in Indonesia has resulted in one of the most unique cuisines in the world. Although meals are generally simple, the plentiful use of various roots, spices, grasses, and leaves adds zest to most dishes. The common use of the chili pepper may mislead some to believe that all Indonesian dishes are spicy and hot. On the contrary, the most widely used spices are coriander, cumin and ginger, all relatively mild spices. In addition, most Indonesian food is prepared with contrasting flavours, such as a spicy sweet or hot sauce served over a bed of plain white rice, a popular meal throughout the country.
Rice is Indonesia's most important staple food. It normally accompanies every meal and is often the main ingredient for desserts and beverages. The two most common types are nasi putih (long-grain white rice) and nasi ketan (glutinous rice), a rice that is most often used to make cakes, snacks, and other sweet treats.
<< SEARCH NOW FOR INDONESIAN TAKEAWAYS OR RESTAURANTS >>
Lebanese
 The Lebanese diet focuses on herbs, spices, and fresh ingredients. Bread, a staple food in Lebanon, is served with almost every meal, most often as a flat bread, or pitta.
Fruit, vegetables, rice, and bread out-weigh the amount of meat eaten in the average Lebanese meal. However, the most commonly eaten meats, poultry and lamb, make up some of the country's most popular dishes. The national dish, kibbeh, consists of a ground lamb and cracked wheat paste, similar to paté.
Mezze, a variety of flavourful hot and cold dishes, is another important part of the Lebanese diet. As many as forty small dishes are presented at once as either appetisers or as a meal itself. Hummus (chickpea, sesame seed, and garlic paste), rice and meat wrapped in grape leaves, mashed beans, hot and cold salads, grilled seafood and meats and pickled vegetables are most popular. Lebanese meals are rarely served in courses, but presented all at once.
Moroccan
 Native products that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds. The country is rich in fish and seafood, so meals are usually built around fish, seafood, lamb and poultry.
Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavouring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways, with vegetables, meat, or seafood.
Sweets play a very important role in the Moroccan diet. Homemade sweet desserts are made from almonds, honey, and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.
Polish
 The cereal grains wheat, rye, buckwheat, and barley form the dietary staple of Poland.They find their way into dark bread, noodles and dumplings. Boiled potatoes are the most commonly eaten side dish with meat, poultry, or fish. Cucumbers, seasoned with dill, are the raw ingredients of dill pickles, for which the Poles are known throughout the world.
Meat is an important part of the Polish diet. Pork is the most popular meat, and the most commonly eaten meat dish is a fried, breaded pork cutlet served with thick sauce. Beef, ham, and sausage are also eaten regularly. The meat stew bigos, is often called the national dish of Poland. Other famous Polish dishes are golabki (cabbage leaves stuffed with ground meat and rice) and golonka (fresh ham served with horse-radish). Smoked and pickled fish, especially herring is also hugely popular.
South African
 Seafood, a staple food in South African diets, is plentiful along the country's Atlantic and Indian Ocean coastlines.
Dishes of British origin are seasoned and flavourful in South Africa. Spices were added to popular meals, such as the meat pie. The Boer (Dutch) Chicken Pie is a crusted chicken pie with plenty of seasonings, topped with eggs and ham. Bobotie, a beef or lamb hotpot, contains raisins, apples, almonds, and curry powder, a savory seasoning.
Sausages (made of beef or pork) and sosaties, seasoned lamb on a skewer, are commonly eaten at a barbecue, or braai, served with sauce and biscuits. South Africans make sosaties in different ways, with a variety of seasonings to make the meal more flavourful. Other meat favourites are ostrich and chicken. Frikkadels ("little hamburgers" usually seasoned with nutmeg) are sometimes served wrapped in cabbage leaves.
<< SEARCH NOW FOR SOUTH AFRICAN TAKEAWAYS OR RESTAURANTS >>
|
|
|
We are proud to be
associated with...
|
