Category Archives: eastzeast
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.
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.