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Afro-Asian Foods cut across many borders bridging and bringing flavours of the Middle East, Orient and Africa together.

A robust cuisine it spans SriLankan, Bangladeshi, Indian, Afghan, Morrocan, Pakistani, Palestinian and Egyptian borders and brings a fusion of flavours characterised by a generous use of roasted, ground, fresh and dried spices.

The development of these cuisines have been shaped by Hindu and Jain beliefs, in particular vegetarianism, There has also been Islamic influence from the years of Mughal and Delhi Sultanate rule, as well as Persian interactions on North Indian and Deccani cuisine resulting in its present variety and diversity.

Indian cuisine has been influenced by a 5000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Afro-Asian food is usually generally referred to as Indian cuisine


Aromatic spices and spice blends are the most prominent features of this cuisine and the dishes   are all cooked with a balance of spices alongside vegetables, parsley, spinach, garlic, ginger, coriander and other choice ingredients.

Indian cooking is predominantly about fresh innovative use of spices and retention of traditional methods whilst focusing on making meals healthier.  Punjabi cuisine is perhaps the most famous Pakistani food known around the world and We are pleased to bring you dishes from Afro Asia