China - Chinese curries, typically consist of chicken, beef, fish, lamb, or other meats, green peppers, onions, large chunks of potatoes, and a variety of other ingredients and spices in a mildly spicy yellow curry sauce.

Burmese - The principal ingredients of almost all Burmese curries are fresh onion, which provides the gravy and main body of the curry, Indian spices and red chilies.

Punjab - Punjabi curries are mainly based upon masalas. which is either a blend of dried spices, or a paste made from a combination of spices and a base of garlic, ginger, onions and tomatoes.

Thailand - Thai cuisine, curries are called kaeng, and the usually consist of meat, fish vegetables in a sauce based on a paste made from of chilies, onions or shallots, garlic.

Curry Goa - Vindaloo have become well known in Great Britain, where the name is usually used simply to indicate a fiery dish of lamb or chicken frequently including potatoes.

Jamacian Curry - Curry chicken is a popular party dish in Jamaica and at a 'big dance' a local expert or 'specialist' is often brought in to cook it.. It is considerably more mild than the equivalent dishes from the Indian subcontinent and is flavoured with a spice mix that is typical of Indo-Jamican cooking and Scotch Bonnet Peppers; it is served with pea rice.

Malaysian Curries - Chicken typically used with curry powders rich in turmeric, coconut milk, shallots, ginger, belacan shrimp paste, chili peppers, and garlic. Tamarind is also often used. Rendang is another form of curry consumed in Malaysia

Singapore Curry - Beef is a tradional curry dish cooked with vegetable oil eschalots Yeo’s  Singapore hot curry sauce bamboo shoot slices coconut milk desiree potatoes bunch gai laan served with steamed rice.

Tibetan Curry - Chicken fenugreek seeds olive oil coarsely chopped ginger, minced garlic cloves, coriander, cumin, curry powder, turmeric, tomatoes, coarsely chopped, hot pepper, served with steamed rice.

Sri Lankan Curry - Is one of the most complex cuisines of South Asia. Sri Lankan Curry, Chicken Cloves, cinnamon, onions, garlic, ginger, chilli, tomatoes, lemon grass, cayenne chillies, coconut mile, served on a bed of white rice.

Vindaloo - Is an Indian curry dish popular in the region of Goa. The cuisine of the Mumbai-based East-Indians also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the hottest dish available.

Butter Chicken - Many versions of the recipe exist for the recipe, typically dressed chicken is marinated overnight in a yogurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili. The chicken is grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. Cashew paste can also be added, and will make the gravy thicker.

Achari Chicken Curry Tangy - Chicken breasts diced chopped onions, tomatoes, garlic paste, ginger paste, yogurt, Kalonji, (nigella seeds), methi dana (fenugreek seeds), whole Zeera  (cumin seeds) Saunf, (fennel seeds) Bhuna Zeera, (roasted cumin powder) Red Chilli Powder, Haldi (turmeric powder), green chilies lemon juice fresh coriander to garnish served with stemmed rice.

Tamatar Murghi - Chicken breasts diced chopped onions, cloves garlic, ginger, olive oil, cumin, turmeric, salt black pepper, cardamom, cinnamon, cloves, bay leaves, nutmeg, plum tomatoes, coriander to garnish served with stemmed rice.

Chinese Club - Each week 1 different chinese Asia to try chicken, pork, beef, lamb, fish dishes cooked from fresh, full of flavour with some smoked meats. 

Chinese - Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.

1 Chefs Section Main Dishes Each Week Like -

Gunpowder Chicken Red Chillies Peanuts - This classic dish from the Chinese province of Sichuan isn't as spicy if you remove the chilli seeds - complete with a sticky, sweet and rich sauce.

Salt Pepper Prawns  Josh  - Use Sichuan peppercorns to flavour shellfish with a celery-like taste, then create a Chinese-style chilli garlic dip.

Fish Sizzled Ginger - The aromas released while cooking this dish will have everyone licking their lips in anticipation chilli & spring onions.

Crispy Chilli Beef  - Chinese flash-fried steak with a sweet gingery sauce and red peppers. Served with boiled white rice.

Sweet Sour Chicken - This homemade sweet and sour sauce is so much better than a takeaway. Great with rice or noodles

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