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    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.

Why curries are good for you!

Most curries have lots of spices what contain strong anti-bacterial properties. This is because the dishes are originally from hot countries, where the meat needs to be preserved and kept fresh. Turmeric, Cumin, Allspice, Cardamon, Ginger, Garlic and Capsicum are a few of the great spices.

Here’s how the spices/curries can help you:

Ginger – Can act as a impressive pain reliever from arthritis, it also comes as a supplement called Zinaxin. Ginger also is a traditional cold remedy and contains antioxidants gingerol, shagaol and zingerone.

Curcumin – Recent study from USA showed that eating turmeric which is a active compound in Curcumin can slow down the build up of plaques on the brain – the main cause of Alzheimer’s. It also has strong anti-inflammatory properties.

Mango chutney – This has high levels on vitamins in which fight stomach acidity and a great blood cleanser.

Onions – Prompts the body to make more of a agent diallyl sulphide which is a cancer-fighting molecule.

Garlic – Has a wide range of health benefits, including protecting the heart by lowering cholesterol to help purify the blood. Also it contains allicin which is a anti-cancer agent. Increases the protection from stomach cancer by creating the production of enzymes in the stomach.

Cumin – This spice contains something called phytochemicals a chemical which is found in plants. It has been found to block various hormone actions and metabolic pathways what link into the development of cancer and heart disease. A study was carried out in Israel and that showed that the patients consuming high levels of cumin were less likely to develop prostate cancer.

Allspice – This is used in a lot of curries and also in Indian cooking, it contains eugenol, an antioxidant that enhances the digestive trypsin which aids digestion.

Cardamon – This comes in seeds and is to be considered to be a strong antiseptic and antimicrobial spice. Can also help relieve flatulence.

Capsicum – Main phytochemical found in red peppers. It works as an anti-inflammatory, reduces cholesterol in the liver and can be used for arthritis relief, although eating this spice would have the same effect as cooking with it.

Does Indian food pair well with wine?

Indian cuisine may be more commonly associated with beers such as Kingfisher and Cobra, rather than with a glass of wine. Nevertheless, selecting the right wine can make a real difference to your meal. To help you with this choice, EastZeast Liverpool has looked at the best wine match exquisite Indian dining.

Wine is a great companion for good cuisine. This is no exception when it comes to the rich and fragrant meals from EastZeast Liverpool. Tradionally, in India, the consumption of wine hasn’t been all that common in households. Over recent years, the Indian wine market has since grown and developed, becoming more widely enjoyed by Indians.

EastZeast Liverpool has chosen some excellent food/wine pairings to go with our signature Punjabi dishes.

Top chef tip: If you like spicy dishes, a mineral-based and acidic wine will add to the spices and will bring out those individual flavours.

Indian food with a wider combination of flavours is best suited to creamy, or buttery white wines. These help to combine the aromas. YUM!

If you prefer something that contrasts with a strong spicy flavour then select a sweet wine. This will work best at calming the flavours.

Authentic Indian dishes such as EastZeast Liverpool’s famous Chicken Tikka Masala, Lamb Gosht, Paneer Tikka, Tarka Daal and Biryani are all full of wonderfully complex flavours, created with a variety of spices. Take your taste buds to paradise!

We have sought out the very best wines to be included in our wine list for you.

Here are some of the most popular EastZeast Liverpool wine choices to go with Indian cuisine:

Gewürztraminer – A mildly sweet, white wine from the French region of Alsace. This is suited to dishes that are tandoori based or rich in masalas, herbs, ginger, garlic and cardamom.

Sauvignon Blanc or Australian Shiraz – Perfectly accompany tikka dishes, tandoori Prawns and paneer dishes.

Rose – These dry wines have the depth of a red wine, combined with the acidity of a light white wine. Rose is best suited with heavy meat dishes, such as lamb but not with poultry.

Pinot Noir – This choice is one of the most popular red wines consumed with Indian cuisine. Usually fruity, this red wine is smoother compared to other wines that are high in tannin. It also goes well with most other types of dishes, including; spicy, tangy, chicken, seafood, vegetarian dishes or paneer.

Champagne or Sparkling Wines – Champagne and other sparkling wines, can be paired with various dishes, including vegetarian food. Whether you choose to have a rich and creamy curry, such as a Korma, or something heavier like saag, balti dishes, paneer or potatoes, Champagne offers a nice contrast due to its bubbly acidic texture.

Ultimately, choosing a wine to go with your meal is a matter of personal preference, however our tips should help to guide your decision.  All of the wines mentioned above are available to buy from our extensive wine menu, however if you would like more assistance choosing a wine, our experienced bar staff can advise you further.