Thursday, July 23, 2015

German Doner Kebab, Salmiya, Kuwait

For those who want to try a different type of Shawerma in Kuwait should make a trip to German Doner kebab which is on Food street (Mataam Street) in Salmiya. No idea why it is called so but the street is lined with quite a few restaurants, mostly takeaways. This restaurant is also in Dubai and which has a seating area unlike the joint in Kuwait is only a takeaway.

Shawermas and Felafel sandwiches are a staple in Kuwait and a quick snack on the go whenever you are hungry. It can be had for breakfast lunch or dinner.
  


However the Doner Kebab is something different and full meal by itself and is priced equally high if you compare it to the simple Shawerma. Having said that, it is something you need to try out atleast once as the quality of the meat and the sandwich by itself is way superior than your normal Shawerma. It comes loaded with meat/chicken. However we prefer the veal/beef sandwich and always go in for a topping of extra meat.
 
The meat is grilled on the stick as in a normal Shawerma, however it’s a bloody huge stick. The meat once grilled is shaved with a shaver and not a knife as is usually the case in your regular Shawerma shops. This gives you the thinnest of tender meat slices, which is loaded onto the sandwich. The quality of meat is so good that although it is well grilled, the meat still melts in the mouth. The staff are very friendly and one of them even posed for pictures. This time we managed a video for those who would like to see how it’s done.



The sandwich is huge and is more than sufficient for a good eater for either lunch or dinner. We always share it as it gives the opportunity to try out a few more things. Highly recommended.

Wednesday, July 22, 2015

Spice Goa, Thivim, Goa (just off NH17) - A very special Goan lunch


This place was recommended in 2014 by my cousin Louis and specifically to try out the Prawns Biryani at Spice Goa. However, when on a short holiday, it gets difficult to plan anything in advance and then you never make it. During  my last trip to Goa, in April 2015, and the rush to have a biryani, I headed out with another of my cousin, Sandy who is also a foodie and a couple of friends, on our Quest to find Spice Goa.



It was relatively easy to find the place which is on the right side of National Highway 17, if you are heading north and about 200 meters after the Thivim junction on NH17. You need to turn right and get on to a small lane leading to the restaurant. The restaurant can be seen easily if you are on NH11 so you can miss it if you keep looking towards your right. 


We were quickly seated on the upper air-conditioned floor and started of with a few Kingfishers which were chilled perfectly. Infact we had to look at one another to admire the chill of the beer at the first sip and had a good acknowledging smile about it.

Ok now to the main focus which is the food. We first asked if the biryani was available which was nodded pleasantly by the waiter who was going to serve us that afternoon. Very cheerful chap, prompt and well versed with the dishes. A pity we didn’t get his name. We told him to ensure that we get our fix of Prawns biryani after we done with our appetizers and beers and asked him to recommend his best dishes. We were told to try the Prawns Grilled in Banana Leaves and the Erliyo (silver fish) Koshimbir. We also asked him if he had Kalwaan curry (Xacuti) to which he said they don’t have the curry but they had it Rawa fried. We decided to go for it and also decided to try out their reichad masala so ordered some bangda reichard to see if they pass the test. 


We were first served the Prawns Grilled in Banana Leaves and the Erliyo (silver fish) Koshimbir. Both these dishes were fantastic and in my opinion the best two dishes we had there. The prawns were neatly wrapped in Banana leaf and the green masala stuffing was just perfect..not too spicy and just balanced the sweetness of the prawns. 

The Erliyo (silver fish) Koshimbir was something unique and although I have had Koshimbir before, this was different. The fish was fresh, of good size and fried just enough not to overdo the soft tasty flesh. The fish was tossed in a mixture of fried onions, garlic chillies and the works. I would definitely go back for this,



The deep fried mussels too were very good, juicy and crunchy at the same time and had a good buttery taste in it. There are few restaurants that can really do it well and Spice Goa was one of them.




The mackerels were nice and plump and the reichard was ok. Have had better. 


One of  our friends tried out the thali and loved it. The King fish too was fried well but we were too stuffed and our main event, the prawns biryani was on its way


Finally it was time for the Prawns Biryani and which didn’t disappoint. The prawns were quite large and cooked just right. The Biryani was awesome, not too spicy and with enough flavours to give you that twang in your tongue. This was an extremely good biryani and even after eating so much, the taste of the biryani stood out. The next time will focus on a fewer items so that the biryani can be given its due respect.

This restaurant was the highlight of our trip and will definitely make it once I'm back. I highly recommend that you try it out during your trip to Goa.  

Monday, June 15, 2015

Amir Al Khaleej Aiysh Bukhary Restaurant, Kuwait

At the recommendation of a friend and a very enticing picture on facebook, I decided to check out this restaurant located at Khaitan, for Afghan food. The above picture was taken at the time of Dine-in/ 

As we had a very tiring day, the idea was to get the food home and relax and enjoy the meal. Got a bit confused finding the location as the name of the restaurant was in Arabic and we missed the spot. However to make it easy and for those who know Khaitan, its just the free right of the 50 before the stadium and about a 100 meters thereafter and before Abou Tareq Koshairy restaurant. Had a long chat with one of the waiters there and he explained that the Aiysh or the Rice is cooked in the stock of chicken or lamb in one pot and called Bukhary by the Afghans.

We ordered our takeaway which was a dish of Rice with Grilled Chicken and some kebabs to go with it. We ordered three portions, but the quantity was easily sufficient for 5. It was a massive dish. The rice was served half and half in two different flavours. One was a orange coloured rice and the other was white and both had its own distinctive flavours. The char grilled chicken gave an additional flavor to the rice and made it all the more delicious. It was served with a sauce mixture of raw garlic, chillies and tomatoes which the ladies of the house enjoyed. I however felt that an added gravy item would make it really fantastic. When I mentioned it to my friend who had recommended the restaurant, he recommended to try the Channa masala gravy which is a killer. So next time perhaps.
 


The Lamb Kebas in my opinion was OK but the ladies loved it. I will definitely recommend it as it is very cheap and tasty. However, for those of my friends who are looking for an alternative to the Machbous from Freej Soweileh, please don’t confuse yourself. There is no better place for Machbous than Freej Soweileh and you cant compare the two. It’s a different flavor altogether. So for those who would like to try Afghan food, then this probably is one of the few places where you can get good Afghan food. So if you make it, do let me know. Cheers

The Quest for Kebabs- Malek Al Meshawy (King of Grills)




Arabian Kebabs differ from the Indian variety and are much mildly spiced. The meat is mildly flavoured with light herbs so as to retain the meat flavours. Our quest for kebabs in Kuwait had ended with Kebabs from Hijja Kebabs and there was nothing we thought could surpass that taste.

However, after tasting many kebabs we were recommended to try an Iraqi Restaurant in Kuwait city for Kebabs. Chanced to pass by on one of the days at about 6 pm and decided to go for it.

We ordered lamb kebabs and Shish Tawooqs along with sides of hummus and muttabel. The kebabs were fantastic, thick and juicy with a different taste altogether. However, the shish tawooqs was the dish that hit the spot. The chicken was grilled to perfection and  was soft and juicy. The taste too was different and went well with the hummus and muttabel. The piping hot and soft Khubz (Iraqi/ Iranian Style rotis) was an added incentive and was brought as and when required.
 
The price surprisingly is bloody cheap and easily affordable. Its located at the Sawaber intersection in Kuwait city adjacent to the KIPCO tower.


Wednesday, January 14, 2015

Egg Masala


Ingredients

6 Eggs (boiled, shelled and shallow fried in little oil)
3 Big Onions chopped finely
3/4 pkt Tomato paste
7-8 garlic flakes chopped finely
3 green chillies chopped finely
2 inch ginger chopped finely
1/2 tsp turmeric powder
1 tsp red chilli powder
5-6 tbsp Oil
salt as  per taste
1/2  cup water


Method

In a pot add oil and once hot add the chopped onion. Fry till its light brown.

Now add the chopped ginger,  garlic and green chillies fry for another minute

Add the tomato paste and fry till it leaves the oil.

Add turmeric,chilli powder and salt stir well and fry for another minute.

Add 1/2 half cup of water,give  boil  and now reduce the flame and leave it to simmer for 5 minutes.

Leave the whole fried eggs in the thick gravy.

Enjoy with rotis or steamed rice.

Monday, December 15, 2014

Prawns Pulao


Ingredients:

1/2 kg small prawns shelled, deveined, washed and kept aside
3 cups of rice (I used India Gate) wash and soak it in water for 1 hour
1 big onion sliced
2 med tomatoes chopped
1 tsp ginger garlic paste
6-7 tbsp oil
3 veg. maggi cubes
1/4 tsp turmeric powder
1/2 tsp red chilli powder
4 1/2 cups of boiling water


Method

In a hot pan add the oil.... once the oil is hot add the sliced onion, brown it.
Add the tomatoes brown it well, now add the ginger garlic paste brown it  lightly.
Add the turmeric and chilli powder.
Add the prawns and fry it for another minute or 2.
Add the boiling water and the cubes.
Once the water starts boiling add the rice. (make sure to throw the water in which the rice was soaking)
Stir it slowly while its boiling.  Now reduce the flame to minimum .
Cover the pan or pot with foil and cover the lid.
Leave it on sim for 15 minutes,open the lid and give one stir with very light hands. Close the flame and cover it again for another 5 minutes.
Serve and Enjoy