Ballimaran Dilli, Dubai UAE

Away from Dubai’s fancy and high end restaurants, you will find a few restaurants dishing out hardcore Indian and Pakistani foods like a Mutton Nihari, Bheja Masala, Payas amongst other spicy flavourful dishes.

We were recommended to try out Ballimaran Dilli specializing in Indian Lucknowi cuisine, in Dubai’s Karama area and which was pretty difficult to find at first. Its located on 6A street but better to call and take directions, tel.no. is 04-3972224.

We were eager to try out the Sheermal and the Lucknowi Galouti Kebabs and that was the main reason for our trip. The waiter who attended on us was an old chap with pretty good experience of the stuff available and recommended we go for the Mutton Nihari and with it some Kulchas plus our choice, which was Sheermal topped with Galouti Kebabs and a Lucknowi Dumwala Mutton Biryani.

We were absolutely disappointed with the Sheermal Bread topped with the Galouti kebabs as the Sheermal was a very flat tasteless bread with a kind off rubbery texture without any flavour. The kebab was soft, smooth and mildly spiced but the texture was too soft and pasty for our liking.

However the star of the show was the Kulchas which was one of the best breads I have ever eaten. It had a golden brown crispy crusty top with buttery soft layers of goodness. The Nihari was excellent and nicely spiced and the kulchas were absolutely divine when dipped in the Nihari. 

This was the saving grace of our lunch outing as the Lucknowi Dum Biryani was disappointing as it lacked any flavour and as is the case, biryanis made in restaurants rarely qualify to make the list of recommendations.

We didn’t have space for anything more to experiment but I would definitely recommend the Kulchas and Nihari.

Freej Soweileh – Lamb/Mutton Machbous - Kuwaiti Comfort food

I've always been wanting to write about this dish for a long time but probably haven't had the best words to describe it. This is one of our favourite dishes from many years in Kuwait and here's my take on it.

I’m sure most of you in Kuwait have visited this restaurant, but if you haven’t, then this is a must do. Freej Soweileh is an authentic Kuwaiti restaurant serving Kuwaiti food in addition to other Arabic dishes. However the star dish of this restaurant is the Lahamb Machbous or Lamb/mutton Machbous. Kuwait's own amalgamation of rice and meat flavours combined.

Now this is what you would call comfort food. We prefer to get a mega serving of this dish in the comfort of our home, sit in our comfy clothes and gorge on this dish.

I haven’t had anything like this anywhere. The quality of meat is so tender that it melts in your mouth. The long grains of rice slowly passing down your throat, giving you that satisfaction, that magic feeling, making you content. This dish has been cooked by someone who is an expert and has been conjured with some magical ingredients with a method that I have found that no one can replicate. Ofcourse if you have eaten this at Kuwaiti homes, only then you will find superior flavours. However, with no such options any more, Freej Soweileh is our only such source and a great one indeed. I had the priviliege of tasting this dish in my early years when I was employed with a Kuwaiti army man and who would have food coming everyday from his home. Partly one of the reasons for me being so chubby. I have tried many restaurants who tried to replicate this dish, but till date have not found any who could match the same taste. The flavour is so distinct that those who have tasted it will know how I feel. Every time we eat this dish, it has the same taste and consistency.

Other than the Lamb Machbous, they also serve Chicken machbous which for some reason can never match the taste of the Lamb flavours. The fish (Pomfret) Machbous is also pretty good but somehow the quality of the fish is not upto the mark simply because the fish used is frozen. Fresh Pomfrets cost a bomb and I doubt it will be feasible at the price they charge. However it is a very good dish. The machbous is served along with a dish of Dakous which is a tomato based gravy. This may be added to your rice which gives you that free flow down your throat..... Ummm yummmm.. I’m drooling. Also served are condiments like a roughly ground fresh green chilly in oil, a red chilli mix and a garlic and carrot pickle which is sour and delicious.

The other noteworthy dishes are the lamb Kebabs and the Kibbeh which are both stunning. However, we keep off the appetizers as we go only to enjoy the machbous. You can have some soup which is served in a bread bowl and some baba ghanouj which is served in a deep fried crisp dough dish.

I guess this dish may happen again on the weekend. You guys who haven’t tried must if you are in Kuwait.

A sweet desset called Luqaimat is also served along with arabic coffee

A short quick glimpse of the Kitchen

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.

Hawaiian Chicken Kebabs with Sweet & Sour Corn Salad

2 boneless chicken breast (wash, cut into bite size pieces)
1 big capsicum cut into square chunks
2 rings of pineapple cut into medium chunks

For the Marinade :
8 cloves of garlic minced
1 " pc of ginger minced
1 green chilly minced
3 tsp soy sauce
2 tsp honey
2 tsp dijon mustard
1/4 tsp salt
1/4 tsp black pepper powder

In a bowl mix all the above ingredients to make the marinade. Add the chicken, pineapple & capsicum. Marinate it for 2-3 hours.



















Thread the chicken, pineapple & capsicum on the skewers.


















Shallow fry with 2 tbsp oil on medium flame till the chicken is done.

Or grill it in the oven till its cooked for 15 minutes @ 180 deg. C.

Enjoy :)

Sweet & Sour Corn Salad

1 can of Sweet corn (rinse & strain)
1 stick of celery chopped finely
1 med. Tomato chopped finely
1 capsicum chopped finely
1 carrot chopped finely
3 tbsp finely chopped parsley or coriander
1/2 chilly chopped finely
salt & pepper to taste
1 tbsp lemon juice
1 tsp vinegar
1/2 " ginger chopped
1 clove garlic chopped
1 1/2 tsp sugar.
2 tbsp olive oil


In a bowl mix all the finely chopped veggies along with corn.

In another bowl add lemon juice, vinegar, ginger, garlic, sugar, & oil. Mix well. Add salt & pepper to taste.

Add the dressing to the salad.

Enjoy the Crisp Corn Salad with Hawaiian Chicken Kebabs..

Chicken Satay

2-4 Chicken breast pieces cut into thin strips
1 package wooden skewers

SATAY MARINADE:

4 Tbsp Chunky Peanut Butter
1 pod garlic chopped finely
1 inch ginger piece chopped finely
1 tsp red chilli powder
2 tbsp dark soya sauce
2-3 spring onions finely chopped
½ tsp black pepper powder
1 ½ Tbsp Tomato Ketchup

Preparation:
Soak the wooden skewers in water while you prepare the meat. This will prevent them from burning (I find the kitchen sink works well for this).

Cut chicken into thin strips (small enough to easily skewer). Place in a bowl.

Place all marinade ingredients in a bowl and mix it well to a smooth paste.

Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (up to 24 hours).

When ready to cook, slide the pieces of meat onto the wooden skewers. Fill only the upper half of the skewer, leaving the lower half empty so as to handle it easily while cooking.

Barbecue the satay, or grill it or simply shallow fry it. Make sure to turn the meat every 5 minutes until cooked).

Skewered Ginger Garlic Prawns

Its prawn’s season and we are off to the fish market to buy some. A big bucket of medium sized prawns - total weight 19 kgs, its too much so I shared it with my friend. Happily brought squids, red mullet, mackerels along with prawns but now the big task is packing & storing.

I got 7-8 big prawns in the bucket and planning how I should cook them. Thought will fry them with Reichard Masala but I don’t like the jumbo prawns getting curled up in the pan as the big prawns tend to look small. I want them to look big so just peeled off the head and pulled out the vein. Washed them and patted them dry. Marinated them in a chinese sauce and skewered them neatly with bamboo skewers and pan fried them. Made the sauce and gently poured over the fried prawns. Adrian and sabu almost chewed their fingers. After all its me the great chef…. Here is the recipe :

7-8 Big Prawns (head peeled & deveined)
4 Bamboo skewers
3 tbsp Oil (to fry)

Marinade

3 tbsp Worcestershire Sauce
½ tsp salt
1 tsp black pepper powder
1/2 tsp red chilly powder
1 big lemon ( juice & the zest)
2 tbsp brown sugar
2 tsp Tabasco sauce
1 ½ inch ginger chopped finely
8-10 flakes of garlic chopped finely



Peel the heads of the prawns, pull out the veins wash and pat dry. Leave the skin intact. Keep it aside.

Mix all the above ingredients to make a paste for marinating.

Pour the marinade over the prawns, cover and keep it in the fridge for 1 hour to marinate. (If you are in a hurry do not marinate)

Take the skewer and insert each marinated prawn straight. One skewer can hold 2 jumbo prawns. Now cut the skewer into half so u can have 1 prawn.

Add little oil in a pan, once hot fry the prawns for 2 minute on each side. Remove it on a plate, do not wash the pan.

In the same pan pour the remaining marinade cook till the sauce thickens a bit..

Drizzle this sauce over the fried prawns.