Curries of Asia
Curry – a generic terminology encompassing a wide variety of classic dishes from India, Sri Lanka, Pakistan, Thai, Malaysian and Bali. They feature a complex combination of spices and herbs carefully blended into pastes to give their own distinct flavour. Common varieties are red, green and yellow pastes and can be of varying heat strengths. We will be using meat, fish, poultry and vegetables in our dishes.
We will make our own Naan and Roti Breads to compliment out curries and of course rice.
We will then sit down to feast on our dishes – all washed down with a complimentary glass of wine.