With years of experience from lots of cooks (not spoiling the broth), catered for both Meat and Vegetarian cooking, a bountiful collection of easily prepared international dishes to inspire any cook from beginner to accomplished chef. This collection includes a number of Guyanese dishes (and beverages) which are relatively easy to prepare. As you experiment with them, you will certainly experience a little bit of Guyana.

Our Food reflects the range of influences on our society. From India came curries - especially mutton, prawn and chicken.  Africa contributed dishes such as foo-foo (plantains made into cakes) and Metemgee (dumplings made from corn flour, eddoes, yams, cassava and plantains cooked in coconut milk and grated coconut). Portugal contributed garlic pork.  Amerindian Pepperpot is a specialty. On our menus you will often find fresh vegetable, fruits, chicken, pork, steak and shrimp dishes. You will find this information helpful and user friendly; step by step procedures are there  to help you create your very own exoctic dish.

With an appetite for spices or those with an adventurous spirit will love the bold flavour of our Pepper Sauces and Achars made from Mangoes, Tamarinds, Golden- apples and One-finger. These are served with most of our dishes as condiments.

Take with you the amazing art of Dhaal and Dhaal Puri preparation. Better yet grind your own peas to make the Dhaal.

Partake of "seven curry", served at most Hindu functions, it consists of seven different curries (Pumpkin, Channa/ Potato, Catahar, Achar/ Chunkayed Dhaal, Boulanger better known as Eggplant and  Eddo). This is usually eaten in a Purine or lotus leaf with your hands. Trust me this is an unforgettable experience.