We are proud to announce that the fantastic cuisine  available all day will be brought to you in conjunction with Zouk Tea Bar & Grill

India & Pakistan

Indian and Palistani food is one of the biggest industries in the UK.London now has more Indian restaurants than Mumbai or Delhi and Manchesters Curry mile is famous all around the world.

In the past 50 years, we have seen Indian food go from an occasional, exotic treat to a weekend tradition. Indian food has become so entwined in British culture that going for a curry at the weekend could now easily be seen as a British  trait.

Many of the curries that can be found on Indian restaurant menus, not just in Britain, but also around the world, are actually British inventions. The Balti, a tangy curry was supposedly invented in Birmingham; the Jalfrezi, a dry spicy dish, is claimed to be from Bradford; and the Chicken Tikka Masala, a very creamy marinated chicken dish, possibly comes from Glasgow.

From the mild Korma to the medium Karahi the curry is here to stay as a Manchester favourite.



Ask someone to name a traditional Jamaican food and they’ll most likely mention jerk chicken. Ubiquitous throughout Jamaica from roadside shacks to fancy restaurant twists, jerk chicken is, without doubt, a Jamaican institution. If you don’t know what it is, think pieces of chicken rubbed and marinated in a blend of hot spices before being smoked, traditionally over pimento wood. Jerk has seen a rise in popularity in recent years along with curried goat which is the next most popular dish in Jamaica. This dish has a fair kick to it, and the goat is so tender it falls off the bone.

For those who arent brave enough to tackle goat there is Ackee and saltfish. Ackee is a Jamaican fruit that arrived in Jamaica from Ghana in the early 1700s. The fruit grows in abundance and the locals love it. Ackee and saltfish is cooked up in one pot with tomatoes, onions and, of course, chilli and spices and is served as breakfast lunch and dinner.


For those that think a Vindaloo just isnt quite hot enough there is some African dishes that are sure to hit the hot spot. Traditionally, the various cusines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat. 

One of the most popular dishes is fufu. The traditional cooking method is to boil starchy food like cassava, yams or plantains and cocoyams and then pound them into a dough-like consistency. It is eaten with the fingers, and a small ball of it can be dipped into an accompanying pean nut soup or sauce..


Far East

The Far East includes several major traditional cusines, common ingredients include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, tofu and food is cook by stir fying, steaming, and deep frying.

Curry and rice is one of the most common dishes in southern, southeastern Asia and Japan and also found to some extent in other East Asian cuisines. Curry dishes with origins in India and other northern South Asian countries usually have a yoghurt base while those in southern India, Sri Lanka and Southeast Asia generally use coconut milk as their foundation making Thai curries popular with people who prefer thier spice to be fruity and flargrant.


South American food has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian.

Mole is the generic name for sauces used in Mexican cuisine, and mole poblano the best known and considered Mexico national dish. Containing around 20 ingredients, of which the most notable are chili and chocolate, this dark sauce is usually served over turkey and often at special occasions.

Another favourte is Tamals found across Latin American and known as a huminta in Peru, Argentina, Ecuador, Bolivia and Chile. Tamals are a traditional Mesoamerican dish made using masa (starchy, corn-based dough) and filled with meats, cheeses, fruits, vegetables or chilies, then steamed or boiled in a leaf wrapper.