Sharwoods has the flavour of South East Asia

Sharwood's is to offer pubs an expanded choice of menu ideas with a relaunch of its ethnic range, which includes Indian, South East Asian and Chinese sauces and specialiities.

Two new flavours have been added to the South East Asian range - Malaysian Rendang, a medium spiced sauce made with coconut, aromatic spices and cloves, and Yellow Curry, a fragrant sauce made with coconut milk and infused with Thai herbs.

Also launched are two new accompaniments, authentic Rice Noodles and spicy Thai Crackers. Sharwood's has also Improved the recipes of its Thai Red Curry and Thai Green Curry.

The full range of Sharwood's ethnic sauces, including the Indian and Chinese flavours, have been repackaged in larger 2kg bottles which contain 25 portions. In addition, Sharwood's has improved the recipe of its Korma, Tikka Masala and Lighter Tikka Masala sauces.

With no sign of customer enthusiasm for Indian and Chinese flavours waning, and growing popularity of Thai and Vietnamese dishes, Sharwood's brand owner Premier Foods sees scope for pubs to increase the number of ethnic dishes on menus.