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

	Crumbs, 01889 576064, Suite 1 Bow Street Chambers, Market Square, Rugeley WS15 2AZ
	Golden Spice, 01889 576120, 2 Redbrook Lane, Rugeley WS15 1AB
	Good View Chinese Take-Away, 01543 493123, 1 Tuppenhurst Lane, Rugeley WS15 4EH
	Hong Kong, 01889 577555, 97 Fernwood Drive, Rugeley WS15 2PY
	Peter’s Kitchen, 01889 575959, 27 Albion Street, Rugeley WS15 2BY
	Raj V Balti & Kebab House, 01889 575474, 101 Fernwood Drive, Rugeley WS15 2PY
	Rugeley Tandoori, 01889 582973, 12 Brewery Street, Rugeley WS15 2DY
	Star Express, 01889 582323, 13a Market Square, Rugeley WS15 2BJ
	Taj Mahal Take Away, 01889 574879, 31 Horse Fair, Rugeley WS15 2EJ
	Trans Chinese Take Away, 01889 575888, 2 Redbrook Lane, Rugeley WS15 1AB
	Wingshun, 01889 584477, Horse Fair, Rugeley WS15 2EJ

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