Category Archives: eastzeast

Top 5 Low-Fat Indian Dishes

Low-fat Indian Dishes may seem slightly few & far between. We went through our menu, as well as reading up on nutritionist advice, to pick out the top picks for those of us who are watching our waistlines this year.


Shop & Stop

Christmas shopping is anything but an easy task and can actually be quite draining. Everyone in the whole population of the city you live in seems to be doing their shopping on the same day as you, how rude. It’s only fair to give yourself something to look forward to after a hard day’s work.


Reasons To Try Something New This Christmas

Christmas is coming up quick and while many people are setting up their shopping lists for the traditional Christmas dinner, many people have decided to give up the Roast Dinner stress for this year. More people across Britain each and every year are choosing to put down the carving knifes and leave the preparation to someone else. But why?


The Best Wines To Have With Indian Cuisine

Fancy a wine with your next fantastic EastZEast meal but have no idea wich to choose from? How will you be ever able to decide upon the hundreds of wines which one will be the best for you? We asked a Sommelier, Roger Horwich, which wines does he think will go well with the peppers and spice used in Currys and Dry meals at your favourite restaurant, EastZEast Preston.

White Wine

“If you prefer a white wine, Gewurztraminer pairs well with the peppers used in spicy foods as the sweetness in the wine helps cool down the taste buds and can compliment the food really nicely” ~ Roger Horwich


Gewurztraminer a sweet white wine from Alscase, France. We’d recommend the Gewurztraminer – Arthur Metz from the EastZEast wine menu. This wine displays the characteristic spicy, floral aromas of Gewurztraminer. Soft, fresh, grapey fruit.

Red Wine

“My personal preference with spicy food is a strong Red Wine. Since Punjabi food is so flavourful you need a strong wine sometimes so you can appreciate the wine and the food separate from one another. One of my favourite grapes is a Shiraz. The Jacob Creek and Jarrah Wood Shiraz both suit Indian food very well as the spices don’t mask the strong and delicious flavours of the two wines.” ~ Roger Horwich


Shiraz usually has a blackcurrant tone with a hint of pepper to create an incredible, unique flavour. The Shiraz grape originates from the city of Shiraz in Iran but as it is now a Muslim country they don’t make it anymore and is instead produced by countries such as Austrailia and South Africa. We recommend the Jarrah Wood Shiraz. This classic Australian Shiraz is packed with ripe cherry and raspberry flavours with a pepper spice finish.

“If Shiraz or Gewurztraminer isn’t really your thing I’d say your last good option would be a Spanish Rioja. I shouldn’t really be saying this is the last option as Rioja is one of my favourite wines! This incredible mix of fruitiness and freshness makes this grape suit any big meat eater. If you’re the type of person to order lamb chops from EastZEast like myself and other red meats then this is the wine for you!” ~ Roger Horwich


Rioja is a bold, fruity wine which if you’re a lover of wine then you must be a lover of Rioja! Rioja originates from the region of Rioja in Spain and is one of the most famous wines there is. We’d recommend the Faustino Rivero Ulecia Crianza – Rioja. This wine has matured in American oak casks for 12-14 months and has spicy aromas with moderate tannins on the palate.

Will you be trying one of our recommended wines? To see the full wine list for EastZEast Preston click here

Indian Cuisine: Fact and Fiction

There are so many misconceptions out there about indian food. If you ask someone to describe the cuisine they are likely to use words such as spicy, hot or curry. Many people believe that indian food is fatty, that it is bad for your health, that it is difficult to cook and is too time consuming. However, you should know that this cuisine is HIGHLY misunderstood.

Indian food has spanned thousands of years and during this time, it had taken well in evolving and improving it’s form. It is also a prime example of how culture is able to absorb other foreign influences yet hold it’s own. Blending spices is considered a delicate art but indian food had taken it for it’s own and had honed it to perfection. It has also been a common practice to use fresh ingredients and start the dishes from scratch, meaning there are less preservatives used.

Having said that, here are some of the top misconceptions about indian food:

All Indian dishes are spicy

This is the most talked about misunderstanding. It’s true that they have spices but most of them won’t make dishes hot. The only spice that creates food prepared in Indian recipes hot is chili. However, it should be noted that all dishes don’t include chilies. When you need to taste food that uses chilies as a spice, you have got the choice to ask the restaurant staff to serve you with a mild dish. Besides, you also have the choice to undertake a similar food within which chilies aren’t used as a spice.

All Indian food is fatty and unhealthy

Although some curry dishes do have a high fat content, several dishes supply a well-balanced and attractive,nutritional meal. This food is crammed full of vibrant vegetables and spices which provide great health advantages while providing a rich, flavourful dish. Ingredients like garlic, ginger and turmeric are all well-known for their positive impact on our health.

All Indian food contains curry powder

This is another misconception you come to hear fairly often. It’s true that Indian food carry curry powder most frequently, however they’re used mostly in curries. Curry powder is used solely in dishes in which it’s an essential ingredient for providing the taste the particular food must provide. Curry powder is a mixture of various kinds of spices. There’s no standard recipe for this lovely additive that could enhance the taste of a number of the dishes. Every family in India uses curry powder but the proportions used differ from individual to individual. Once they add these differing kinds of curry powder into their dishes, they become totally different in taste and flavour. Therefore, there’s no truth in believing that all Indian preparation carries curry powder. It should also be remembered that there are certain recipes that don’t carry curry powder at all.

So, don’t go by hearsay and common opinion. Dive in and discover for yourself, the amazing world of Indian cuisine. Our staff at East Z East Preston are ready to talk you through any dishes you may have questions about. It is a journey you will never regret!


    Indian food is regularly portrayed by its broad and complex use of spices that are hitched together to make extraordinary, flavourful dishes. These spices, which are alluded to as masala in the Hindi society, are the establishment that really makes an Indian kitchen.

Numerous individuals, particularly the individuals who fear spice, are frightened off at the notice of spices. In any case, these individuals neglect to understand that the use of flavor’s doesn’t imply that it will make your food hot and zesty. Numerous Indian seasonings are used as a part of request to give the sustenance flavor, as opposed to warm. They give every dish a particular, fragrant seasoning, that won’t always have you breathing fire at the first mouthful.
Every individual zest has its own novel attributes and spices. Be that as it may, when they are joined with a determination of different seasonings, the spices associate and union together, making an altogether different taste and changing their interesting qualities. This combination of differentiating spices is the thing that makes Indian food so prevalent today.
Spices additionally have different qualities that make their use to a great degree beneficial. Each seasoning has its own health benefits and many are used for medicinal purposes and for the prevention of diseases. Some can also be used for the preservation of perishable foods.
Dependent upon the part of India, or Asia, where every dish initially discovered its creation, distinctive spices fluctuate in their use and popularity. For instance, some spices that are exceptionally prominent in northern India, may not be held in such high respect in the southern regions.
Probably the most broadly used seasoning as a part of Indian food include: Turmeric, Cardamom, Chili, Saffron, Cumin seeds and Coriander seeds.
In this way, in case you’re blameworthy of taking cover behind a Chicken Korma on the grounds that you have been frightened to attempt the kinds of conventional Indian spices, remember that using them wont dependably make a dish searing hot. In case you’re prepared to have a go at something new, visit eastZeast at any of our eateries based over the North West and Birmingham and let our staff give you an eating knowledge you will always remember.

Why is eating with hands so important?

eating with hands

Every country has its own food traditions, but when it comes to India eating is an important ritual.

Centuries of invasions, conquests, religious beliefs, political changes and social customs gave birth to a large number of food traditions in Hindu culture – with a particular one consisting of eating with your hands.

But what is the reason behind it?

The origins of this tradition comes from the Vedic times, when hands were considered the most valuable organ. In that period citizens used to respect food and believed that eating was a sensory experience – full of emotions.

As an old Indian saying goes: “eating food with your hands feeds not only the body but also the mind and the spirit”

eating with hands

According to Ayurvedic texts, each finger is an extension of the five elements. Through the thumb comes space, with the forefinger comes air, the middle finger is fire, the ring finer is water and the little finger represents earth.

Furthermore, it is believed that eating with your hands helps with digestion – stimulating our stomach juices and enhancing the taste of the food we eat.

Finally, this tradition reflects the cultural identity of India and gives an example of why Indian food is so important in Hindu culture

History of Punjabi food

Everyone wants food to survive and each culture has distinctive and special traditions close the gathering, preparation, and consumption of food. The geographical area region of India, is one in every of South Asia’s largest producers of food and therefore the Punjabi folks are glorious for the range of foods they eat. Punjab, India is found in South Asia. As a district, South Asia typically refers to the countries in Asia that are south of the mountain chain Mountains and lengthening to the ocean.

This usually includes Asian country, Pakistan, India, Nepal, Bangladesh, Myanmar, and therefore the islands of Democratic Socialist Republic of Sri Lanka and therefore the Maldives. geographical area could be a state within the northwest a part of India and part of a bigger geographical area region that extends intoWest Pakistan. The geographical area region was split between India and West Pakistan within the Partition of 1947.geographical area or Punjab is translated as “the land of 5 rivers” and is thought jointly of the foremost fertile regions of the planet and is India’s greatest provider of wheat.

The folks living within the geographic region of India are primarily Sikh whereas some are Hindu. Sikhism, the world’s fifth largest faith, could be a discipline that emphasises theism, or belief in one god, and equity between all folks exemplified by community sharing, particularly sharing of food.

Hinduism, the world’s third largest faith and most typical faith in India, could be a philosophy of life that has ideas of karma and darma. Darma includes a powerful decision to duty and obligation, karma could be a philosophy that emphasises universal laws of nature. Hinduism isn’t outlined by one belief however instead is characterised by it tolerance and acceptance of multiple beliefs. a awfully tiny minority of individuals living within the geographical geographic area region are Muslim as most of the Muslims living within the Indian portion of the geographical area migrated north to West Pakistan once the Partition of 1947.