Order takeaway food from online takeaways in Ripon

	Barbecue Kebab, 01765 602278, 11 Westgate, Ripon HG42AT
	Big Bites, 01765 608700, 14 Market Place East, Ripon HG41BP
	Double Luck Takeaway, 01765 607112, 7 Kirkgate, Ripon HG41PA
	Double Luck Takeaway, 01765 603442, 7 Kirkgate, Ripon HG41PA

JALFREZI

Chicken Tikka Jalfrezi, pilau rice, and cucumber raita Jalfrezi (also jhal frezi, zalfrezi, and many alternative spellings) is a type of Indian curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a dry, thick sauce. It is cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very hot one. Typically those eating jalfrezi cool it down by combining it with cream. Other main ingredients include peppers, onion and tomato.

From the times of the Mughals, when it was created as a way of using leftover meat; the chillies helped to disguise any disagreeable taste. The name comes indirectly from Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet.

Chicken Tikka Masala

Chicken tikka masala is a curry dish of roasted chicken chunks (tikka) served in a rich-tasting red or orange-coloured sauce. The sauce is usually creamy, lightly spiced and contains tomatoes.

The origins of chicken tikka masala are disputed. In 2009 a Glasgow MP suggested it should be given EU Protected Geographical Status as a Scottish food. Others believe it originated in the first Indian restaurants in Soho, London in the 1970's. An Indian expert on street food from Delhi, Rahul Verma, has stated that the dish originated (probably by accident with subsequent improvisations) in Punjab during the last 50 years.

Surveys have found chicken tikka masala to be the most popular dish in British restaurants and it has been called "Britain's true national dish."

CHINESE FIVE SPICE

Five-spice powder is a mixture of five spices. It encompasses all five flavors of sweet, sour, bitter, pungent, and salty.It is popular in Chinese cuisine, but also used in other Asian cookery.

There are many variants. The most common is bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds. Instead of true cinnamon, "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon which is often sold as cinnamon), may be used. The spices need not be used in equal quantities.

Another variant is tunghing or "Chinese cinnamon", powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. The formulae are based on the Chinese philosophy of balancing the yin and yang in food.