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.

Vermicelli Rice

2 cups Country Basmati Rice
1 cup of vermicelli

2 Veg. Maggi Cubes
5-6 pods of cardamom
4 cups of water
6 tbsp Oil

Wash the rice 5-6 times . Soak it in Luke warm water for 1 hour.

In a big pot pour oil. Once hot add the vermicelli & fry till light brown.

Now add water, cubes , cardamom. Let the water boil.

Now add the rice, stir.



Cover the pot with a foil to seal it. Then put the lid on.

Let the rice cook on extremely slow flame for 15 minutes till it’s nice and fluffy.

Bamia Chicken Marag (Okra, Chicken Curry)

1 pkt frozen baby Bamia (ladyfinger/Okra)
1 Chicken (skin, wash & cut into bite size pieces)
2 med. tomatoes finely chopped
8 cloves garlic chopped
2 med. onions finely chopped
1 pkt Tomato paste
1/2 tsp turmeric powder
1/2 tsp cumin powder
3/4 tsp red chilly powder
1/2 tsp black pepper powder
salt to taste
4 tbsp oil
1 cup water

Heat oil in a pan, add onions & garlic. Brown it.
Add tomatoes fry till pan leaves oil.
Add tomato paste & all the dry spices, fry for another minute.
Add bamia, chicken , water & salt.
Leave it on slow flame for 30 minutes till bamia & chicken is tender.
Enjoy with plain boiled rice or Vermicelli Rice.