Order and deliver food from your takeaway, find local takeaways online in Penzance

	Auntie Mays, 01736 364583, 3-5 The Coombe, Newlyn, Penzance, Cornwall TR185HS
	Curry Corner, 01736 331558, 68 Chapel St, Penzance, Cornwall TR184AD
	Fancy That, 01736 364477, 3 Albert St, Penzance, Cornwall TR182LR
	Lotus House, 01736 364924, 53 Market Jew St, Penzance, Cornwall TR182HZ
	Meat Feast, 01736 368600, 77 Market Jew St, Penzance, Cornwall TR182LG
	New Ful Lum Takeaway, 01736 364313, Parade St, Penzance, Cornwall TR184BU
	New Hong Kong, 01736 331130, 34a Alverton, Penzance, Cornwall TR182SJ
	Rami's, 01736 333321, 39 Market Jew St, Penzance, Cornwall TR182HX
	Red Star, 01736 788104, 1 Cape Cornwall St, St. Just, Penzance, Cornwall TR197JZ
	Snatch A Bite, 01736 366866, 45 New St, Penzance, Cornwall TR182LZ

Oregano

Often confused with sweet marjoram, but herbalists believe that oregano is better medicinally. The generic name is said by some to be an amalgam of the two Greek words, óros and gános, meaning ‘mountain brightness’ or ‘shining mountain’.

An eastern Mediterranean native, the plant has a long history of use in medicine and it was used by the ancient Greeks in poultices for sores, aching muscles and rheumatic pains in limb joints. The herb was taken to the New World by the early colonists largely for the same medicinal uses. They also used it, infused, as a tea to treat bronchitis and asthma and its digestive properties were employed in treating gastro-intestinal disorders. The dried herb is very popular in Italian cooking.

What is Dal?

Dal is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split.

It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine.
It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India & Pakistan.

Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.

Mint Sauce

Mint sauce is a sauce made from finely chopped mint leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream. In UK and Irish cuisine it is traditionally used as a complement to roast lamb (but usually not other roast meats) or, in some areas, mushy peas.

Mint sauce can sometimes be used in recipes in place of fresh mint. Also you could try it on toast or bread. Mint sauce can be added to yoghurt to make a mint raita. "Sweet and sour" sauces such as Mint sauce were common throughout Medieval Europe, (with the use of mint being more common in French and Italian cuisine of the period than that of the English), however they became less common and mostly died out as Europe entered the Modern Era.

BASIL

Basil (ocimum sanctum) is the only member of the mint family which is native to India, where it was called arjaka in the ancient language, Sanskrit. Its Latin botanical names are derived from the Greek okimon, ‘fragrant lipped’ and basilikan, ‘Royal’.

Feelings about Basil have mixed throughout history, the herb having been variously associated with death, religious ritual, medicine, fertility, erotica and even as being responsible for the breeding of scorpions. It is probably for this reason, following a homeopathic logic that it was recommended at one time for the treatment of scorpion stings and snakebites. The ancients, although holding mixed feelings about the herbs, even swore oaths on it in courts of law.

In association with Just Eat. The online takeaway ordering service at www.just-eat.co.uk