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au nom de la rose
au nom de la rose
..The guide team
Ahmed El- Adly
Yusra Ahmad
Business Development
Ihab Mokalled
Sumaiya AL-Sharhan
Staff Writer/Social
Yasmine El Charif
Staff Writer
Kevin Smith
Hala Y. Sharara
A. Al-Duaij
Contributing writers
Meghan McCabe
Noha Al- Awadi
Kevin Smith
Libra Cordero
Sumaiya AL-Sharhan
Syndicate Sources
Dumb Little Man
Fine Dining Lovers
Food 52
MCT International
Serious Eats
The Braiser
The Daily Meal
The Fancy
Time Out London
Tribune Media Services
Washington Post
Welcome to the eighth edition of the bazaar dining and delivery guide, your best friend and advisor
when it comes to food and dining for the year ahead! The food business in Kuwait has continued to
grow at a very rapid pace (as have our bellies) with a mix of local concepts, and a huge number of
international names entering the market for the frst time. Grand Avenue, Hamra Tower, The Village,
and the new Food Lounge at 360 Mall as well as many other places have opened up and are literally
full of new restaurants to choose from. From American casual dining, new steak houses, to even more
burger joints and bakeries, there is something for everyone. One thing we used to always complain
about was the limited number of restaurants and cafes that had a nice outdoor area to sit in when the
weather is nice. But, thats no longer a problem, since there are tons of choices now, and even the new
indoor areas have been designed to give you the feeling that you are sitting outside.
This year, we have over 30 new restaurant reviews, a few bazaar favorites revisited, and lots of
interviews with great chefs, restaurant owners and managers. We have also introduced something
new called Dinner Daze which Im sure you are going to love as much as we do. As usual, if you fip to
the back of the guide, you will fnd our eating out in Kuwait section that has a summary of most, if not
all the restaurants in Kuwait worth visiting along with their addresses and telephone numbers. When
not in the mood to deal with trafc, and when you prefer to enjoy the comfort of your couch, head to
our menu section in the back of the guide for a huge variety of places that ofer delivery and take-out
options. One important feature we have introduced is that due to popular demand, the guide is now
available online, and has even been optimized to be read on your tablet or Smart Phone, and you can
even download it if you want to!
We know that there are several amazing new restaurants we were not able to include in this years
guide, since they opened up as we went to print, but rest assured, we promise to review each and
every one of them in bazaar itself and on our website during 2013.If you have your own favorite
restaurant that wasnt included in the guide, drop us an email so that we can be sure to include it
next time around.
In parting, I leave you with these wise words from Virginia Woolf: One cannot think well, love well,
sleep well, if one has not dined well.
Bon apptit!
Ahmed El-Adly
bazaar, 28507, safat - 13146 kuwait
tel. 24610017 - fax 24610018
www. bazaar-magazi ne. com
So, whats on the menu?
Appetizer: Hot Yogurt Soup, char-grilled vegetable salad & strawberry-Spinach
Main: Cabbage ground beef Rice, Fig Kebabs (Kebab Anjiri), Eggplant with
Pasta & Barley, chicken and prunes grilled in the oven (one of my inventions).
Dessert: Defnitely Sorbet & Ice cream, Roman Lettuce with Sweet & Sour
syrup (this is a Persian dessert), and fnally Marble Chocolate Cheesecake with
Blueberry Sauce.
What drinks would you be serving?
Fruit Cocktails like orange and strawberry mix & Sharab El-Ward with Grapefruit
& crushed ice.
What are you doing for entertainment?
I like card games. I might be boring a little bit but I enjoy cards and my friends as
well enjoy it. The card game is called Canasta.
If all else fails, which restaurant would you order in from to save your
dinner party?
It would be Edo for sure, I know it has nothing to do with the menu I had! I enjoy
Japanese and if I were to dine out Id choose Edo.
Did this really ever happen to you? If so, tell us about the experience, was
it a huge fail/success?
I, honestly, never had a problem; I was always ready for dinners at my
house, because to me its like a project so Id plan accordingly. Some
people might cancel, which isnt a problem but thank God nothing major
happened yet.
What are some of your best tips for hosting a dinner party and/or
I like casual dinnersthese days I host my dinners in my studio. Everyone
likes to have a light and casual night, so no more cooking and fussing like it
used to be. Having a casual attitude makes it easier and more fun.
*Amira Behbehanis photo, A day At the Studio is photographed by Sameer
What type of cuisine would you choose for the evening?
I honestly like many diferent cuisines as long as the food is tasty & the
presentation is attractive; but I do like the Persian cuisine, as its rich and tasty.
!" ##$% !'($
The Challenger
Amira Behbehani
Artist, painter
THREE hours to plan a last-minute dinner party for SIX people.
Menu must include at least 1 appetizer, 1 main course, and 1 dessert
Beverages are a must, entertainment too!
The rules:
No outside help allowed.
Use items available at home.
Additional items allowed if personally purchased.
Tucked away in the corner of Nuzha
supermarket is the site of something a
little bit different happening in Kuwait.
If youre lucky enough youll find it the
first time, but if like me, you get the
taxi to drop you off at the wrong Nuzha
supermarket, dont stress too much. The
walk from the one supermarket to the
other only made my rice pudding reward
taste all the creamier when I found it.
Some people are still trying to figure out
what exactly rice pudding is. Me, I needed
absolutely no introduction. I remember
fondly my mother serving up bowls of the
dessert/meal from my childhood. Although
the rice pudding ladled out at Rice Pudding
Factory is more of the creamy American kind
than the milky stuff with the burnt skin on
top preferred by us Brits.
Youd be forgiven, like a lot of people, for
mistaking it as a frozen yoghurt or ice cream
place. The concept is pretty similar; pick a
flavor of rice pudding, choose your size and
then choose your toppings. But this is where
the similarity ends. They serve five chilled
flavors and two warm ones, and the sizes
are named Joy (small), Charm (medium),
Delight (large) and finally the Happy Box
which houses six Joy sized containers of
rice pudding. The first chilled flavor I tried
was White Original and honestly, I could
have stopped there. When the basic flavor is
done right you know you are in good hands
- simple, creamy and tasty. I tried it topped
with buttery pound cake, caramel sauce and
fresh strawberry too, but I must say I would
prefer to eat this one unadorned - it simply
doesnt need adding to. This got me thinking
that if the original flavor was so tasty, then
the other flavors would be the same recipe
with extras and so I decided to give them a
go, too. I tried the Cookies & Cream, Tiramisu,
Cacao and Raspberry Cheesecake flavors and
they were also very tasty. The taste of the
original was still there with a hint of the flavor
detectable in each creamy textured mouthful.
But for me rice pudding was always
served warm and so I couldnt wait to get
my hands on the two warm flavors Caramel
Praline and Chocolatu. I much preferred the
Chocalatu which has a Nutella flavor with
chocolate kisses added to it. They melted
into the warm rice pudding, adding an extra
touch of decadence.
The beauty of the concept of Rice
Pudding Factory is that you can go plain
white original or you can combine flavors
like Cacao and Tiramisu to create a mocha
flavor, however you want it. Then you can
feel free to load the toppings on or opt for
a few sprinkles. Whichever way you choose
to eat it, youll probably feel good about it.
As they proclaim on their website Its what
happiness tastes like.
So whether youre looking for something
new, a little ladleful of home, or just looking
for some comfort, you cant go wrong at Rice
Pudding Factory.
Rice Pudding Factory is located at Nuzha
Supermarket, Block 3 (next to Starbucks).
For more information visit:
or call 5547 9001. Follow them on twitter
@RicePuddingFtry or like them on Facebook.
Producing the ultimate comfort food
b+f OPEN
For non-Arabic speakers
was always problematic. We would head on
over to six-alabat when we were feeling
peckish until somebody corrected us; then
we would visit talabat whenever we got
hungry. Even then most of were unaware
that talabat was simply the Arabic word
for order and the 6 was the t sound.
Well now its all a whole lot clearer. is now
When the food ordering portal first
started taking orders back in 2004 they
wanted to use but it was already
taken, so they used instead,
figuring it gave the same effect. Eight years
later and the site is booming and expanding
and what better way to move forward than
to secure the domain they originally wanted?
They finally tracked down the owner of the
domain this year and are now the proud
owners of both domains type either into
your browser and youll be ordering from
your favourite restaurant in no time.
Its been a big year for them. Not only did
they rename, rebrand and refine their services
here in Kuwait, but theyve also expanded
their operations to four new countries. The
people of KSA, UAE, Bahrain, and Oman can
now enjoy the benefits and ease of ordering
that have worked so hard to
perfect over the years; it is safe to say that
Talabat has established themselves as the
number one destination for hungry web-
connected Kuwait residents. To ensure this,
they have established offices in each new
country staffed with locals who have the
knowledge and understanding needed for
that countrys culinary destinations.
At home they have been focusing on the
customer. is one of the most
visited sites in Kuwait and users spend an
average of nine minutes on the site when
placing their order (if the average customer
is anything like us at bazaar, this is probably
because they are fascinated by watching
the live order feed!). One might think that
nine minutes would be quite a substantial
amount of time to place a single order for
a restaurant, but given Talabats extensive
selection of images, item descriptions and
number of restaurants, users often think
with their stomachs and take quite some
time shopping around the website! To
reward their customers for being so loyal,
they are going to start offering exclusive
deals for orders, in addition
to even more exclusive deals for those
We all know and love talabat and so it seems
whatever they turn their head to well be
more than happy to use. They have plenty
of experience and they care about us, the
A lot has happened at in
2012; 2013 should be no different as they
strengthen their position in KSA, UAE,
Bahrain, and Oman and continue focusing
on customers needs across all their regions.
We just cant wait to see what else talabat.
com will surprise us with in 2013.
Feeling hungry? Head over to www.talabat.
com and access the most comprehensive and
trusted portal of restaurants delivering meals
in Kuwait. Follow talabat on twitter @talabat.
food. Furthermore you can access Talabat
from your computer, iPhone, iPad, Android
apps and a mobile optimised site for all
other smart phone users. Going back to the
meaning of talabat for a moment; the word
simply means orders. There is no mention
of food in the name. So why do they have
to limit their processing to food orders?
When people order online, whatever it may
be, they are looking for a trusted source,
someone they know and can rely on to place
their order in an efficient, easy-to-follow
process they are looking for what talabat.
com have been offering hungry customers
for years. They want to extend their expertise
into other areas and that is why
will also be offering a myriad of platforms
starting with flower ordering in addition to
the tried and tested food ordering platform.
customers that order more frequently These
are special deals that will not be available
in the restaurant or if ordered directly. They
are available only through the
website. This customer-centric approach
has led to the streamlining of the site and
ordering process. Customers can browse
promotions, bestselling dishes, and whats
being ordered by others if looking to be
inspired. Talabat credit also simplifies the
ordering process; just top up your credit
and then you dont need to enter your card
details every time you order. wants your experience to
be as pleasant and hassle-free as possible.
They know youre hungry when you visit
them and its for that reason that they have
ensured that the experience of using the
site will not get in the way of you and your
Biscof Crunchy
Perfect for spreading on toast, wafes, cakes, or just licking straight of the spoon, Biscof Crunchy Spread
adds chunks of caramelized cookies to the original Biscof Spread. This creamy and crunchy spread satisfes
your sweet tooth and your craving for Biscof. Made with 65% of signature Biscof cookies mixed into a
creamy spread. Allergy notes: May contain traces of wheat and soy. Also available in additional favors, sold
separately. Made in Belgium.
Image credits:
Pietra Hazelnut Spread by Pierre
With plenty of whole hazelnuts, rather than chopped, the Pietra Hazelnut Spread promises a whirlwind of
favors. In contrast to other chocolate and hazelnut spreads, this decadent spread uses no vegetable oil.
We know, upon over indulging, and by over indulging we mean devouring, your favorite market choco-nut
spread, the tummy aches that follow are not a pretty sight. Listed in its main ingredients, Pietra includes
Hazelnut oil and Grape Seed oil. Verdict? The whole hazelnuts feature packs a favorful punch to anything
you use it on, especially when accompanied by a freshly baked piece of brioche.
Le Pain Quotidiens
Part of a grand range of heavenly chocolate spreads, Noisella belongs to the greater family of signature
Le Pain Quotidien spreads, Noir Chocolate spread, Brunette praline spread, and Blondie white chocolate
spread. Similar to the famous Nutella, Noisella is slightly richer in chocolate, and tastes less sugary. This
probably goes down to LPQs organic origins, delivering a smooth, creamy, and highly addictive spread that
will leave you wanting more.
The Sainsburys
From a chocolate spread with popping candy, to a delectable chocolate orange favored spread, The
Sainsburys series, as we have decided to call them, is every choco-spread fans dream come true. Also
starring in this range, Chocolate spread with coconut favour, and chocolate chip peanut butter spread.
Most blogger reviews advise to prop these in the fridge before indulging, as they tend to melt very quickly
in our hot climates. However, prepare to fnance a new addiction, enjoy the crackle of popping candy
chunks thickly spread on a freshly baked loaf of bread, or better yet, pancakes.
World Market Vanilla Hazelnut
Looking for a way to jazz up breakfast, a quick snack or a dessert? World Markets Vanilla Hazelnut Spread
is a tasty addition to almost anything in need of a little pizazz. Naturally favored with the delicious
combination of vanilla and hazelnut, this spread is great on everything from toast to crepes to cupcakes.
Naturally favored, and made in Holland.
$!!% $' ()
Name: Mubarak Al-Sabah
Restaurant: Humbah
Title: Owner
What do you like most about Kuwait?
The heat! I often leave my car window open during the summer. Some of my
friends sufocate, others kind of got used to it.
Where is your favorite place to shop for food and ingredients in Kuwait?
First place that comes to mind is The Sultan Center. I love the diversity of
products they ofer, especially their imported goods. Other than that, local
co-ops usually have some good things to ofer as well.
What is the one ingredient in food that you think makes all the diference
to the taste of the whole dish?
Anything spicy. Hot sauce or crunchy Jalapeos make all the diference in a
dish. I have always loved spicy foods. If the dish is sweet, I might add honey,
or even better, peanut butter!
What food most reminds you of your mothers house, and why?
Savory dishes are her specialty so I have to say her vegetable lasagne is a killer! It
brings back childhood memories of when I was that chubby kid who came back
from school craving it, even after emptying my large lunchbox.
As for dessert, defnitely her Volcano Cake. It oozes melted dark chocolate once
you cut into it, or maybe her Pineapple Upside-Down Cake. Answering this
question is making me hungry.
What do you do to relax in Kuwait?
Any water sport, or the gym. Other than that I am pretty sure a good meal with
great company keeps me relaxed. In the winter, going camping is defnitely a
relaxing retreat.
If you were to leave Kuwait and could take only one memento with you,
what would it be?
Its hard to think of just one thing! Defnitely something that reminds me of
Kuwait and my home. Other than that I would take my camera, to bring back
memories from abroad.
Who in the world would you most like to meet, and if they came to your
house for dinner, what would you serve them?
Tim Burton or Paulo Coelho! They are two of the most inspiring people I know.
I would serve them a traditional Kuwaiti dish, defnitely a Qoozy or Good my
What experience most defined your decision and desire to get into the
food industry?
Travelling of course! Trying so many diferent cuisines from creative and funky
restaurants motivated me to try one myself. So far it is one of the best things I have
done and extremely time-consuming and fun.
If there was one meal you could eat every day without consequences,
what would it be?
Burgers!! Or anything Italian!!
force you to change your habits and consider
alternative productswhich can actually end
up helping you save money.
3. Eat regional, not local.
Consider what your environment is good
at. For example, the United States is very good
at mixingcultures, workers, ideas, and food.
Composition-intensive dishes will be most
satisfying. In contrast, simpler is better in
places such as Italy, where recipes have been
the same for years. Less immigration can
mean less innovation in food.
The best food doctrine may be no
doctrine at all. In his new book, An
Economist Gets Lunch: New Rules for
Everyday Foodies, Tyler Cowen argues
that while Americans will pay a pretty
penny to eat well, expensive food isnt
always the best. He shares his tips on
eating food thats better for you, your
wallet, and the environment.
1. Embrace imported food.
The locavore movement claims local
food is better for the environment, but food
from far away is often transported by boat,
which actually costs very little in terms of
energy. If you purchase something from
a farmer who has to drive hours to reach
distant markets that call themselves local,
thats not very fuel efficient.
2. Break your habits.
After a certain age, most people have
a very set supermarket routine that keeps
them from trying new foods. For one month,
try an ethnic or new supermarket. Even the
simple act of learning a new store layout will
Cheesecakes and beyond!
Like its original namesake oferings,
The Cheesecake Factory restaurants
menu is not only flled with internationally
inspired recipes, but each and every
recipe is originala signature touch
overseen by Founder, Chairman and CEO
of The Cheesecake Factory Incorporated,
David Overton. Originally founded by
Overtons parents as The Cheesecake
Factory bakery, Overton expanded the
business to include a signature restaurant
he opened in Beverly Hills, California in
1978. The Cheesecake Factory restaurant
promotes his parents delectable
cheesecakes while evolved into Americas
favorite dining destination known for
inventive menu selections, all made
fresh daily with quality ingredients and
presented in generous portions.
Created with an open air dining experience
in mind, the restaurant ofers both cozier
indoor covered booths and outside (Patio)
tables to let you enjoy The Grand Avenues
lively ambience, flled with people leisurely
strolling by, queuing up to book their table
to dine at The Cheesecake Factory or even
ordering the delicious Cheesecakes from the
bakery right at the entrance of the restaurant.
Before we dove into the freshly baked
breadbasket, we tried out one of the many
delicious cocktails on ofer, the Island Cooler.
Expecting a heavier fruit cocktail, the mango,
passion fruit, and pineapple juice mix is
mixed with fresh lemon and Sprite, making
this cocktail a light and refreshing treat. The
freshly baked breads are delicious, as the
brown bread is also lightly sweetened with
molasses to deliver an unexpected favor.
When it comes to ordering at The
Cheesecake Factory restaurant, our
recommendation is to share your dishes
with your loved ones, unless you are in the
mood to truly indulge, as the portions are
quite generous and the menu is flled with
appetizers and entrees to satisfy every taste
and palate. We decided on the signature
Avocado Eggrolls, along with the Mexican
inspired, Sweet Corn Tamale Cakes and
the Luau Salad, a tropical tribute to the
beautiful favors of Hawaii. Digging into the
Tamale cakes, prepare for a burst of favors
and textures, as the slightly sweet cakes are
topped with sour cream, salsa, fresh cilantro,
avocado, and salsa verde. As far as the
legendary Avocado Eggrolls are concerned,
the tamarind-cashew dipping sauce will
steal your heart when combined with the
crispy eggrolls. One bite delivers an expert
mix of the crunchy wrapper, creamy avocado
and sundried tomato flling, and tangy
the realm of the divine cheesecakes, with Fresh
Strawberry Shortcake with vanilla ice cream
and whipped cream that will equally delight,
or a fabulous Chocolate Brownie Sundae.
In pure bazaar fashion, we ordered both a
slice of cheesecake and the two desserts
and mixed the creamy, fruity, and chocolate
favors, dipping the large strawberries in the
hot fudge sauce, and having a bite of the
creamy cheesecakean experience that will
surely be repeated in the near future.
The Cheesecake Factory is open 7 days a
week, offering a Saturday breakfast menu
that is equally delicious and originally
inspired. Head on over to The Cheesecake
Factory restaurant, or get your cheesecakes
to go from the Bakery at the Grand Avenue
The Avenues. For more information, please
call 2228 3064/5.
Madeira sauce is rich, full-bodied and
slightly peppery, you will not resist the
temptation to devour every bit of this sauce
that covers succulent sauted chicken
topped with fresh asparagus and melted
mozzarella cheese, or even dousing the side
of mashed potatoes in this amazing sauce.
The jambalaya pasta, perfect to break the
mellow Madeira favor, will jolt your taste
buds with its very spicy Cajun charm, as
the freshly made linguine pasta combines
shrimp and chicken sauted with tomato,
onions, and peppers.
Where any dining experience at The
Cheesecake Factory is concerned, saving
room for dessert is an absolute necessity;
after all, those dreamy cheesecakes are always
worth it. However, the dessert menu at The
Cheesecake Factory will take you to greater
heights of sweet temptations that go beyond
tamarind sauce. We couldnt stop feasting on
these until the Luau Salad arrived, a festive
salad true to its name. Tossed in an in-house
vinaigrette sauce, youll savor the sweet and
tangy taste of juicy grilled chicken breast
with greens, cucumbers, red and yellow
peppers, green beans and onions, tangy
mangos and crisp wontons with macadamia
nuts and crunchy sesame.
Because the menu at The Cheesecake
Factory is created with Overtons vision of
traveling the world and sampling diferent
favors, entrees ofer a stunning variety, from
the signature Glamburgers, to main dishes
that will leave you coming back for more.
Hearing about the famous Cajun Jambalaya
Pasta and never having tasted Creole cuisine,
I was so eager to try out the restaurants
most popular pasta dish, along with the
Portuguese-style, sauted Chicken Madeira.
Its official, Kuwait is burger crazy! But
it seems the more burger places that open,
the more refined our palates become.
Were moving on from junk food towards
back-to-basics burgers made from real
food. And it doesnt get more stripped
down than at Hashtag!
Brought to you by the same guys who
founded Solo Pizza Napulitana, Hashtag is
literally about twenty paces from the much-
loved pizza place. They have a credo at
Hashtag etched out on one of the chalkboard
walls Life is Simple Enjoy it! You have to
strain to see it now though as its surrounded
by enthusiastic messages from satisfied
customers, who are encouraged to scribble
their thoughts on the wall. Simplicity
is all around when you visit. The subtle
storefront is devoid of signage, the only
reference to the name is a hashtag (or pound
sign if youre British and of a pre-twitter
age) transfer on the window of the door.
Founders Amr Al Refai and Dari Al Huwail
told me the name is not even a reference to
the social media phenomenon of tagging
every little thing we do. It is instead a nod
to the simplicity of the symbol itself
something they relate to in their approach
to flipping burgers.
Hashtag is a tiny burger joint. Behind the
counter youll find one flat-top griddle and
a double fryer. When your menu consists of
three mainstay burgers, one rotating special
and one choice of fries though, you dont need
much else. Where other places focus on the
many styles of burgers and varieties of fries
they offer, Hashtag keep it simple; Old Skool
is served with lettuce, onions and tomatoes,
Yellowland ditto with the addition of cheese,
and the signature Hashtag comes with grilled
onions, cheese and their house sauce all
served on (nothing better than!) potato rolls.
I devoured the Hashtag pretty swiftly and so
moved on to the special; on the day we visited
this was the Firecracker! Think jalapeos and
hot sauce and youll have the right idea. The
fries are thin, crispy, super-tasty and I never ask
for anything more than that. But the sprinkling
of paprika that they serve them with takes
them to the next level!
The guys flipping the burgers behind the
counter are young Kuwaitis and this pleases
me as much as the great burgers do. This
gives the place a communal feel and it feels
like a very real place. These guys do the local
concept so well and the trend is catching on.
So more power to these guys, we say!
Hashtag is located in Kuwait City behind
Omar Bin Al Khatab Street (next to Solo
Pizza). Check them out online at: or follow them on
twitter @hashtagq8 and dont forget to tag!
#beef #bun #cheese #simplicity
Restaurant: Upper Crust Pizzeria
Title: Head Chef
When did you frst get into cooking?
19 years of age.
Where were you before you came to Kuwait?
JW Marriot in Hyderabad, India.
If you could choose, what would your last supper be?
Seafood Pasta and my favorite Pizza Potato Rossa from the Upper Crust Pizzeria.
Describe your favorite dish from your home country.
Hyderabadi Biryani. It just feels like my home meal.
Name three ingredients you cant live without in the kitchen.
Salt, fresh rosemary, olive oil.
What is the most important part of a sandwich?
The bread I guess. It gives the sandwich character and plays a big part in the
content of the sandwich and how it will be served.
How does your personality difer inside and outside the kitchen?
My personality does not difer inside or outside the kitchen, but in the kitchen
you do have to be more strict and serious.
What are the best and worst parts of being a chef?
A chef is an artist, who fnds pleasure by looking at his plate as a masterpiece,
also the best part - the creation process.
A chef cannot spend enough time with his family.
What are your passions outside the kitchen?
Spending most of the time with cook books and also cooking at home.
If you werent a chef, what would you like to be?
I would like to be Chef.
What came frst; the chicken or the egg?
To be honest I have no clue- but I think both.
Tea or Cofee: Cofee.
My Breakfast: Omelet w/ Bread.
My Knives: Victorinox.
Most overused spice: Rosemary & Thyme.
Favorite Travel Destination: Italy -Sicily.
Dream Car: Range Rover.
Favorite Food Aroma: Fresh Basil & Rosemary.
Royally delicious!
Burger lovers rejoice! Queens Burger
is another welcome addition to feed those
endless burger cravings. Yet think of Queens
Burger as the supreme rendition of your
ideal burger experience, where youre simply
spoilt like royalty. At Queens Burger, the
meat is always fresh, the buns are freshly
delivered from an expertly crafted recipe,
and most importantly, the burger creations
are abundant to suit your every whim.
Although Queens Burger ofers a dedicated
delivery service, were still ofcially jealous of all
residents in the Salmiya district where the small
and cozy restaurant is located. A simple stroll
from the American University of Kuwait, Queens
Burger has grown an expanding following
of loyal burger subjects where students and
professionals alike are now regulars, addicted to
the fact that they always leave satisfed, yet never
bloated or feeling heavy.
Upon our arrival at the restaurant, we
immediately notice that the Queens Burger
store also houses the much loved and adored
Mrs. Fields cookies, where after a delicious meal,
youre able to pick up one of the many available
options of heart-warming cookies for dessert.
We were mystifed by the comments we kept
hearing from customers about how light the
burgers were, and upon asking the founders of the
independently created brand, they commented,
We noticed that the burger market in Kuwait is
missing a healthy beat. Burgers neednt be too
fatty, or smothered in a heavy sauce. We felt so
intrigued and challenged to provide an alternative
way that doesnt take away from the taste. The
result? People always leave here feeling light!
Never mistake royal with pompous, as the
atmosphere at Queens Burger is nothing but
inviting, with shades of sky blue adorning the walls,
and vividly bright menus printed directly on the
tables to guide customers who stroll in for quick bite.
Using fner qualities of reduced fat beef
and chicken, Queens Burger proudly ofers mini
options or sliders and regular sized burgers.
Focused on crafting original recipes that would
leave you wanting more, we ventured to sample
the internationally driven burger menu. Asian-
inspired creations include the highly addictive
Thai chicken burger with a signature Satay
sauce. We also loved the famous Highway
Man burger, a beef patty with crispy turkey
bacon, a double cheesy dose of mozzarella and
cheddar, eggs, breaded onion rings, mayo and
ketchup. Other bestsellers that we are pretty
sure you will develop a deep afnity for include
the Nachos Burger, the Mushroom and Swiss
cheese burger, and the Prince Burger that
has a delightfully stufed cheeseburger patty.
Complete the Queens Burger experience
with a Middle Eastern twist on the classic
mozzarella sticks, served with a tangy cocktail
sauce, or choose from an endless variety of
fries like plain, cheesy fries, or twister fries. We
also gave our Spanish Nachos burger a fanciful
side: Fajita Fries, topped with a spicy, cheesy
mixture drizzled with Thousand Island sauce.
From delicious appetizers, to mouthwatering
burgers, and Mrs. Fields for dessert, Queens
Burger offers an unforgettable burger experience.
Queens Burger is located in Aliya complex
on Salem Al Mubarak Street in Salmiya.
For delivery, please call 2573 9939 or
order online at
For their latest burger creations and
updates, find Queens Burger on facebook,, and
cucumbers, crudities with homemade dips.
Main: Italian pastas (fettuccine + white cream/ spaghetti + Bolognese/ simple
pasta like penne with pesto or marinara). Escalope and grilled chicken/ meat/
fish with a sauted vegetable mix, sans potatoes.
Dessert: A pre-mixed dark chocolate brownie, 5 mins to mix and 20 mins to
bake, undercook it so its moist and sticky, with vanilla ice cream. For non-
chocolate lovers, a secret-recipe Banofe tart. Its very simple and the ingredients
are usually available in every household, it takes about 15 minutes but needs to
be in the fridge for 3 hours SO, Id prepare the Banofe 1st, and by the time Ive
fnished everything, presto!
What drinks would you be serving?
Organic juices out of cartons, served with freshly cut fruits, lots of ice in long
glasses. Water, with lemon and ice, in a pretty pitcher, served on its own tray
with lovely glasses and a selection of teas to serve with dessert.
What are you doing for entertainment?
My playlists are famous amongst my friends! Its chill, easy electronic with some
soft rock and pop. A game of questions (pack of cards I picked up in London
years ago) then Ill depending on the crowd ofer a game of charades or
karaoke. Smokers congregate in the garden and usually play charades. The non-
smokers usually stay indoors and play karaoke. At some point well meet in the
middle and there maybe some dancing.
If all else fails, which restaurant would you order in from to save your
dinner party?
Get onto 6alabat and order a selection of foods.
Did this really ever happen to you? If so, tell us about the experience, was
it a huge fail/success?
Yes, this happened! The frst time was a bit of a panic, now I breeze through it.
What are some of your best tips for hosting a dinner party and/or gathering?
Enjoy your friends. Dont sweat the small stuf. Entertaining does take a lot of
hard work and planning, but learn to enjoy your own party. Enjoy it. Smile, play
fabulous music and dance.
What type of cuisine would you choose for the evening?
Arabic and Italian - fast and offers options for people with different needs.
So, whats on the menu?
Appetizer: kubba, hummus, breadbaskets, pickles & olives, labna, tomatoes &
$' **!+ $",!
The Challenger
Shurooq Amin
THREE hours to plan a last-minute dinner party for SIX people.
Menu must include at least 1 appetizer, 1 main course, and 1 dessert
Beverages are a must, entertainment too!
The rules:
No outside help allowed.
Use items available at home.
Additional items allowed if personally purchased.
freedom to express
The name says it all
Its no secret that we are meat lovers
at bazaar. So if we were looking for a
restaurant to fall in love with, then it
would have to be a place where they
love meat more than we do. The Meat Co.
would be a place worth courting for us
at bazaar. The restaurant in 360 Mall is a
shrine to taking great meat and turning it
onto truly exceptional meals.
But its about more than that at The Meat
Co., the South African restaurant that now has
locations across the globe, and thats what
gives it that little bit extra, that something
else youre looking for when choosing a
dining destination. They ofer so much
more than great food, they ofer beautiful
dcor, stylish fnishing, a show kitchen, and,
bazaars absolute favourite part, outstanding
service from a mostly South African wait staf
who not only provide a level of service not so
easy to fnd in Kuwait, theyll even break out
the drums and treat you to some traditional
South African music if youre lucky.
The restaurant itself has a large open
plan layout that still retains a cosy ambiance
in part because of the dcor. The swirling
chocolate and orange patterned carpet adds
warmth. These earthy colours are coupled
with dark-wood-finished furniture and a
raw wood faade that covers the whole
far wall. It feels modern and traditional at
once. The kitchen is open and adds a little
bit of theatre to the restaurant, acting as
nice focal point for the place, which seems
fitting as the grill is the centre point of the
menu at The Meat Co.
We opted for the Riblets to start with,
fame-grilled ribs, sliced and served with The
Meat Co.s homemade basting (and no, they
wont tell you whats in it, we asked). These fell
of the bone and subsequently melted in the
mouth. We also tried the Red Chilli Prawns,
which are succulent Gulf prawns, pan-fried
with garlic, ginger, red chilli, lemongrass, and
cream. The prawns were grilled to perfection
with just enough kick to the sauce that
everybody could enjoy them.
To get our greens we also ordered the
Rocket Apple and Walnut Salad and tried
a Chicken Salad too. Both were a pleasing
combination of favours and textures.
On a whim we also decided to give the
Mocambique-Style Chicken Livers a try, which
are pan-fried in a peri-peri sauce. If you like
absolute favourite on the dessert menu, you
cant go wrong with this. The Crme Brulee
was a table favourite but for me it was the
Traditional South African Mavla Pudding that
was the winner.
Our dining experience was fnished of in
style with a lively performance of traditional
South African drumming and singing as we
enjoyed our French Cofee. This is something
that, without a doubt, you wont fnd
anywhere else in Kuwait.
For a truly unique dining experience head
down to The Meat Co., located on the 2nd
level in 360 Mall. For more information or to
make a reservation please call: 2530 9696 or
log onto their website:
-Australian Wagyu, rich in marbling and
favour, which has been grain-fed for 350
days. They have a choice of Fillet at 4/5 or 6/7
marble score or a New Yorker at 6/7 marble
score. We took fllet and ordered one with
house basting, and one au natural so we
could truly taste the meat. Its difcult to say
which we preferred; the house basting at
The Meat Co. adds such a depth of favour
to any meat they baste with it, but on the
other hand this kind of a steak simply tastes
good as is. Im a purist so Id recommend au
natural, but youll be wanting more however
you take it.
At The Meat Co. they give you an easy
option on dessert with the Meat Co. Dessert
Tasting Platter. This is the chefs choice
of fve mini desserts. Unless you have an
organ meats these are an absolute must!
The Skewers at The Meat Co. are a treat for
the eyes as well as the taste buds. Served with
the skewers hanging upright, your server will
show you how to slide of the meats with
skill. We tried the Marinated Chicken, which
is marinated with Middle Eastern spices and
skewered with onions and peppers, and the
Prawn and Beef Skewer, which combines
tender cuts of Australian beef and succulent
tiger prawns.
Then of course we moved onto the
reason we were there in the frst place. Steak.
At The Meat Co. they ofer only premium cuts
of quality meat, all fame-grilled and can
be ordered with the famous house basting,
au natural, or black pepper encrusted. We
went all out and ordered the Wagyu steaks
10 Greek Street
You wouldnt have thought that yet another no-reservations, stripped-back Soho spot could
cause such a buzz, but Aussie Cameron Emirali (ex The Wapping Project) has foodies fawning
about his short, daily changing modern European menu. Deemed as the ultimate neighborhood
restaurant in Soho. Go have a look: the former pumping station is awesome in the real sense of
the word. Its visionary boss Jules Wright is as adept at curating chefs as she is the buildings regular
art installations and pioneered such now-trending concepts as family-style dishes served for the
whole table and the in-house bakery. Previous Wapping chefs have included Stevie Parle of Dock
Kitchen and James Lowe of Young Turks: names to be conjured with in the world of chef-spotting.
The latest alumnus is Cameron Emirali, partner with Luke Wilson and chef at newly opened
10 Greek Street, the latest arrival in what really now amounts to a culinary revolution in Soho.
Peru is the new black...or something like that. While various restaurants have started
embracing the marinated raw fsh thing, this is the frst to dedicate itself entirely to the cause.
Add in a bar with a huge range of pisco-based cocktails, and you can start to see why its proving
such a big hit. For those who arent in the know, Ceviche is the signature Peruvian dish. Raw
cuts of fsh are marinated in lime juice, then pepped up with dice of red onions and chillies,
among other ingredients. There are endless varieties of ceviche - Peru has many cevicherias,
from beach-side huts to fancy restaurants, at every price.Ceviche has a menu thats refreshingly
diferent, it looks cool, the service is friendly. It will come as no surprise that a rival Peruvian
restaurant, called Lima, is already in the pipeline - and in these straitened times, even a mere
brace of new Peruvian restaurants constitutes the latest trend.
Cinnamon Soho
Vivek Singh (Cinnamon Club, Cinnamon Kitchen) has expanded his empire into Soho with
this bi-level Kingly Street venture that, like his existing properties, blends modern Indian cuisine
with a bit of Brit - think oxcheek vindaloo, Bangla-Scotch egg and rogan josh pie, all in tapas
style portions. Crab-cake balls, tiny potato bondas, moist beef shami kebab, even tiny scotch
quail eggs, all perfectly moist and marble-sized. These were encased in diferent batters, each
served on delectable chutneys; a sensational starter, and one of the best dishes weve eaten this
year. This dish is proof - as if more were needed - that Indian cooking and European presentation
can be a blissful marriage. Singhs menu is highly innovative, as youd expect from the chef
behind the celebrated Cinnamon Club.
Until January of 2012, virtually nobody had heard of Ollie Dabbous, despite a CV
that included Le Manoir and Texture. All that changed after Fay Maschler pronounced
his simple, yet innovative, flavour-driven fare as being a game changer - more plaudits
followed, and now its impossible to get a table for dinner before spring next year.
Previously a Cybercafe, Dabbouss venture retains an industrial feel- concrete floors,
industrial ducting, bare lights, distressed sci-fi metal screens. But it pairs this casual
vibe with an outstanding kitchen that can be described as Modernist. It melds together
molecular gastronomy, hints of San Sebastian, even the cool breeze of New Nordic
kitchen, and does so with astonishing finesse.
La Bodega Negra
When Will Ricker (Eight Over Eight, E&O, etc.) teams up with New Yorker Serge Becker
(La Esquina, The Box, etc.), theres bound to be a buzz about it. And such is the case with
their new Soho Mexican joint that looks for all the world like an adult shop from the
outside. The rumour that La Esquina was opening a branch in London created a Mexican
wave among its followers. But La Bodega Negra is not a duplicate of La Esquina, and its
not Mexican either. Instead, its a London take on a New York diner that does a Spanglish
version of Mexican food.Critical reception has been mixed, yet La Bodega Negra - The
Black Shop - is as much of a bar, hangout and nightspot as restaurant. Its also about as
Mexican as The Three Amigos, and just as full of beans. And its Sohos destination diner
of the moment.
Pitt Cue Co.
Among the people credited with bringing proper barbecue to London must be Pitt Cue head
chef and owner (and 30 under 30 honoree) Tom Adams and his team. They started out in a van on the
Southbank, and this year they took over a tiny corner of Soho thats been packed from day one. So
whats the attraction? Slow-cooked and grilled meat, often paired with tangy, sour slaws, pickles and
a dash of heat. The favour combinations are hard to resist. Beef brisket, beef ribs that are dry-rubbed
and smoked for hours, over charcoal or wood, in Pitt Cues tiny kitchen (which contains two smokers
and one grill). The texture is also key: St Louis ribs are slathered in sticky barbecue sauce, while the
side dishes such as the slaws or pickles add crunch. If it all sounds a bit messy, thats because it is. But
there is attention to detail too, such as the frm brioche rolls used for the takeaway pulled pork or beef
brisket - taut and pert, rather than saggy or fat, theyre the Jennifer Lopez of flled buns. Dont worry,
they havent forgotten their roots - the van is back for summer.
Mari Vanna
With the number of Russians in town, and specifcally around the Knightsbridge area,
it was only a matter of time before a Russian restaurant moved in. Enter this kitsch all-day
option, which already has bases in St. Petersburg, Moscow and New York and ofers an
experience akin to dining in your babushkas front room. Named after a mythical babushka
(grandmother), Mari Vanna has wasted no spare ceiling, wall or shelf as somewhere to hang
chandeliers, tchotchke (knick-knacks), and many other hundreds of objects evoking times
past. Its stacked full of stuf, from an antique bicycle in the hallway to crocheted place mats on
the tables. But how is grannys cooking? Very traditional. A basket of excellent rye breads and
nibbles whets the appetite as you peruse the menu. Diners seeking their dumpling fx should
save room for the pelmeni. These dumplings are exemplary, with taut pasta cases around
springy, juicy fllings.
In the burgeoning culinary hot spot that is Kings Cross, the folks behind cool East Ender
Bistrotheque have scored a blinder with their new place. Located in an old flling station, its
now giving diners their fll of whats being called Calexican (Cali-Mexican) fare all day from
11 AM. Pablo Flack and David Waddington of the Bistrotheque bar-restaurant, and veterans
of the pop-up restaurant scene run Shrimpys. Theyve gone for smart American food that
pays homage to down-home food, yet is quite unlike it. A glazed burger bun is flled with
soft-shell crab thats deep-fried to give crunch, the aroma of the fryer, and a slight seafood
taste; the result is evocative of an upscale fsh fnger sandwich. What really makes the place a
destination diner is the striking design, the beautiful canal-side setting, and the undeniable
cool factor. Theyve done a great job on what will only be a two-year pop-up.
The expansion of the Mark Hix domain has gone into overdrive this year with an in-hotel
eatery popping up in the new Thompson Hotel and this huge, airy Shoreditch entry, where
diners choose three sharing starters and then follow them up with a choice of either chicken
or beef. For your main course youll be getting either a whole roast chicken or steak (as it
comes or over salad). Theres something liberating about having so little choice - you only
have to look at the wildly successful Burger & Lobster to see that - but a narrow repertoire puts
pressure on the kitchen to deliver excellence. Hix has gone back to basics. The turn-of-the-
century Grade II-listed industrial building (which once housed the local tram tracks electricity
generators) has been stripped back, allowing the vast room and soaring ceiling to do the
talking. Light comes in through an enormous arched window, while mezzanine levels break
up the foor space. In pride of place is a work by Hixs pal Damien Hirst: the artists signature
formaldehyde-flled tank containing a preserved bullock and rooster.
friction fit. The whole thing felt precarious
to open near a keyboard, says Black, whose
team fashioned new models with simple
screw-off tops designed to mimic the
aesthetic of old-school Mason jars, as in the
final product.
[4] During transit, a strap mechanism
holds both containers in place as the weight
of their contents keeps everything taut.
Once empty, the smaller pot stacks into the
larger one to save space.
[5] To engineer the perfect spork, all 12
Black + Blum employees spent four months
using different models to lunch on soup and
noodles. I liked the white prototype, says
Black of the rejected jumbo-size design,
but my staff said it was just because I have
a big mouth.
SKETCH PAD Black + Blum offers the
grown-up answer to the lunch box.
Anyone can put a sandwich in a baggie.
But try packing a full-course meal, and
youll be lugging around a drawers worth
of Tupperware. The Japanese solved that
problem with Bento boxes, says Dan Black,
who co-owns the London-based design
firm Black + Blum. Yet, as of mid-2009, there
wasnt an equivalent solution in America.
So Black and partner Martin Blum set out to
create one.
Although the name of the final two-
piece product, Lunch Pot, had to be
straightforward enough to appeal to an
international market, the team got playful
by inscribing the rim with food-loving
quotes, such as George Bernard Shaws,
There is no sincerer love than the love of
food. Here, we track the creation of the
product. ($22,
[1] Black + Blums first next-gen lunch
tote, the Bento Box, sold 100,000 units
within nine months of its May 2010 launch.
However, its cubic dividers precluded
a sizable market: people who snack on
amorphous foods, such as yogurt, soup, and
salad. For them, says Black, we needed
something potlike.
[2] It looked like a zeppelin, says Black of
an initial product sketch, whose liquids-only
top compartment was quickly dismissed as
overkill. We wanted to make a food carrier,
not a water bottle.
[3] Early prototypes had bulky, thermal-
insulation strips and lids that sealed via
360 MALL
$!!% $' ()
Name: Ramy Haykal
Restaurant: Crowne Plaza Hotel
Title: General Manager, Crowne Plaza Kuwait
What do you like most about Kuwait?
Its friendly people and chilled out atmosphere.
Where is your favorite place to shop for food and ingredients in Kuwait?
Dean & Deluca.
What is the one ingredient in food that you think makes all the diference
to the taste of the whole dish?
Spices to me are very important and I feel they make a whole lot of diference
to the flavor of any dish.
What food most reminds you of your mothers house, and why?
Peas with Minced beef and red tomato sauce.
What do you do to relax in Kuwait?
Playing golf and spending time with my beloved wife Tabitha and daughter Ellery
If you were to leave Kuwait and could take only one memento with you,
what would it be?
You hate it when you frst arrive but you will surely cry when you leave. So I
guess I will only take a lot of memories back with me as a memento.
Who in the world would you most like to meet, and if they came to your
house for dinner, what would you serve them?
Charlize Theron and I would probably cook Steak & Kidney Pie myself.
What experience most defined your decision and desire to get into the
food industry?
12 years of being a scout boy and eating out of this! Also my love for food (if you
see my pic when I was 11 years old you will understand) I even ended up marrying
a cordon Blue Chef!!
If there was one meal you could eat every day without consequences,
what would it be?
Schezwan Duck.
wood to cover house exteriors. The sugi boards
are contrasted by the raw concrete in the form
of a pillar and window casings resulting in a
traditional-meets-modern look. The dcor inside
follows this theme; the classic combination of
black, with hints of gold, suggests a minimalist
approach with a hint of luxury.
For appetizers we tried the Ubon Jumbo
Prawns which were not only plump and tasty,
but topped with air-dried garlic which adds a
great depth of favor. We opted for the Chicken
Satay Sticks over the beef ones which are both
ofered on the menu. Ubons Peanut Sauce, which
accompanies the satay, perfectly complements
the chicken.
In England we love our curry, and being
English Im no exception. Whether its Indian,
Thai, Sri Lankan or Nepalese, if its called curry
Ill eat it! So I was more than pleased when I
landed in Kuwait and discovered theres much
love for chicken curry and biryani. But what I
have been missing is the sweet hint of coconut
in the trafc light colors of Thai cuisine the
red, green and yellow curries.
I wouldnt really say I snatched the assignment
to try out this Thai restaurant but lets just say
nobody else really got a look in. Much to the
dismay of our photographer, but to my delight,
shed forgotten about the assignment and eaten
lunch before we set of all the more for me!
ubon is a local concept started by four friends.
They employ a Thai chef who created an authentic
menu that apparently features more than a
couple of secret recipes that Im certain not even
the owners could squeeze out of him.
The subtle entrance is an unassuming black
door fanked by foor to ceiling windows. The
name ubon, in gold, above the door only nods
to whats inside. When you take a closer look at
the door (I only noticed upon exiting as I was
in a rush to get in) youll notice its constructed
of blackened, burnt wood which continues,
covering the walls inside. I later am told that this
is shou-sugi-ban, or burnt sugi boards, which
is a traditional Japanese technique of treating
Traditional Thai food served in a modern setting
dessert. Mindful of the market though, they will
be ofering a few more none traditional desserts
soon to cater for everyones tastes.
They ofer a valet parking service in the
evenings and they have a great, social media
integrated, website to keep you up to date with all
thats going on. They do not accept reservations,
preferring to leave the chance to dine here open
to everybody. Currently they are only open in the
evening but will be ofering a dedicated lunch
menu soon.
If youve been on the lookout for decent,
authentic Thai food ubon will certainly
impress. If you havent tried Thai food before
then this place will be a great introduction
great food in great surroundings!
Ubon is located in Kuwait City. Visit: for a detailed map and
more information. Alternatively you can
call 2226 0848.
If youre looking for something a little lighter,
ubon has a variety of salads on ofer. The Green
Papaya Salad is as refreshing as it is crunchy with
a hint of chili heat that everyone should be able to
enjoy, even those who dont like their food too spicy.
The Chicken Green Curry has always been
my default choice when it comes to Thai food
and so I wanted to put ubons up to the test. It
measured up no problems - the perfect balance
of creamy without being too heavy, fragrant,
and packing a nice chili punch. For the non-heat-
seekers you may ask for it a little milder as bazaars
poor photographer realized too late with eyes
watering. I found it to be perfectly balanced and
just spicy enough however, so it all depends on
your preference. We tried the Jasmine Steamed
Rice with the curry and its light, fufy and the
perfect accompaniment to Thai curries. We also
ordered the Vegetable Fried Rice which is a tasty
enough side order in its own right (Id suggest
the plain rice with the curries) but was also the
perfect partner to the Stir Fried Pepper Beef Garlic
though. This tenderloin beef comes with mixed
vegetables and oyster sesame sauce, which is very
tasty, and some more air-dried garlic, which youll
leave wanting more of!
It wouldnt be Thai food without noodles
though, would it? Ive always been a fan of Pad
Thai but decided as Id gone the usual route with
my curry, Id be a little more adventurous with
my noodles. Pink Curry Noodles seemed like the
perfect dish for such abandon. All of the curries
and noodles come as vegetarian options and so
I took this dish sans prawns. The rice noodles go
perfectly with the (not so) spicy pink curry sauce
and was extremely enjoyable.
When you think of Thai food, desserts arent
something that immediately spring to mind.
Going the traditional route I decided to try the
Sticky Rice and Mango. Ive always been a fan of
rice pudding and this is a very similar afair. The
fresh mango adds the sweetness and favor to the
a defnite shadow. If the light is dead there is a good chance the food
will look dead too. James Ransom
-Refecting light can be done as easily as buying a foam-core poster
board. If you are witnessing dark shadows, use the board to bounce the
light back into the dish. This creates a more even-toned soft light. Play
around, no better way to learn than by practicing and comparing.
Nicole Franzen
-If you dont have a lot of light, consider using a tripod to avoid
having to use artifcial light.Jennifer Causey
- Find your focus: Along with lighting, focus is a critical piece
involved in creating interest in your food photography. As you peer
through your lens, ask yourself this: Do I want to draw the eye to a single
point of focus and leave the rest blurred? Or do I want a crisp, clean
shot with every detail in focus? Your aperture settings and depth of
feld will have a big impact on the mood you set with your photograph.
- Choose a vantage point: Youve seen how photographers do it:
work those angles! Dont settle for shooting from a single direction
play around with overhead versus eye-level; up-close and from afar.
Move around the food and think about angles that will best show of
the subject. Some types of foods look great stacked and shot from
the side (aka fork level) -- ie. cookies, sandwiches, pancakes. Others
beneft from an overhead angle, including soups, drinks, and dishes
that are physically fat. Some foods (delicious though they may be)
just arent as naturally photogenic as others. Single-color dishes are
notoriously bland-looking especially brown and white ones. Dont
despair if you fnd yourself with uglier grub! Rather than try to frame
the entire dish in the shot, take the opportunity to get in close and
show of the unique textures of the ingredients.
Before you click that pic, take some time to familiarize yourself
with the basic functionality of your camera. Terms like shutter
speed, f-stop, exposure, and depth of feld sound like intimidating
photographer jargon, but they are all integral to the process
of producing great photos. Learn what they mean, and more
importantly, how tinkering with their settings afects your shots.
Fancy camera or not, these tips from our resident experts will help
you improve your food photos.
- When hand-holding the camera, make sure your shutter speed
is greater than, or equal to your focal length. If you are shooting at
50mm, your shutter speed should be at least 1/50th of a second (or
1/60th). This will help keep camera shake (movement/blur) down to a
minimum. James Ransom
- Shoot lots of pictures, not all on the same camera settings. Its not
like you are actually paying for flm. And make sure what you want to
be in focus is. Tom Hirschfeld
- Use natural light: This is the number one tip youll hear from food
photographers. Even the most expensive equipment cant replicate
how food looks in natural light. So get your plate next to a window or
take it outside, but just be aware of the time of day: how you harness
natural light (especially bright, direct sunlight) will have a major impact
on the outcome of your shot.
- Believe it or not, shooting on a cloudy day is best because the
clouds act as a natural difuser for the sun, creating a very soft light us
photographers swoon over. Also, try not to shoot at peak sun hours; the
harsh sun can create serious contrast. Best done in the late afternoon
or morning. Nicole Franzen
- Food usually looks its best in directional light, where you can see
Tyler Florence vs Andrew Zimmern
In a blog post referencing Tyler
Florences appearance on the reality show
Mommas Boys, Andrew Zimmern wrote,
Mondays episode featured the worlds
least talented TV chef, Tyler Florence,
once again churning out the questionable
cooking advice and leading the ladies
through a menu of the Moms fave recipes.
Watching Florence wolf down the food,
stare and ogle every ass that strolled by
his cutting board and play the role of local
TV stud was high comedy of the highest
order. Tyler Facebooked right back at
him, writing, I guess its hard to have a
sense of humor when youre on your 10th
take of eating Yak testicles, smiling to the
camera, wondering where your life went
wrong......... mmmmm, Delicious! Go get
em guys. This ones difficult to call, but
Andrew seems to have more friends, so
well take his side.
the list to a few favorites. Among them
is a feud with Alice Waters, who tried to
get President Obama to put a vegetable
patch on the White House lawn that one
time. Tonys beef? As a chef, Im not
your dietitian or your ethicist. Im in the
pleasure business,he decreed in a panel
discussion with her. We guess she didnt
have a suitably impressive comeback,
because he later told the DCist, Alice
Waters annoys me. Were all in the middle
of a recession, like were all going to
start buying expensive organic food and
running to the green market. He also
likened her to a Cambodian dictator
in a muumuu and added, Shes not a
particularly good spokes model for her
cause... Shes comfortable, she has very
elitist tastes that she has a very had time
concealing. Actually, thats the part of
Alice Waters I like. Her love of Provence
and the Mediterranean sensibility is both
charming and not helpful. Sorry, Alice.
Youre too snobby to be helpful.
Gordon Ramsay vs Jamie Oliver
Stuck in a ridiculous, testosterone-
and-English-breakfast-tea-fueled feud
are British chefs Gordon Ramsay and
Jamie Oliver, who are presumably duking
it out for bragging rights as the biggest,
baddest culinary Brit. Jamie started it
by essentially calling Gordon an idiot
for cruelly attacking a female Australian
TV host (there was an image of a naked
woman on all fours with multiple breasts
and a pigs face involved). Gordon later
called Jamie a one-pot wonder and told
TMZ the last time he had a bad meal was
at Jamie Olivers restaurant. The Naked
Chef shot back that he would buy Gordon
Ramsays wifes cookbook over his. In
conclusion, we find all this chest-beating
a hard sell from a couple of guys who
pronounce basil the British way.
Anthony Bourdain vs Alice Waters
Theres an argument to be made
for Anthony Bourdain vs the world at
large, but we managed to pare down
Celebrity chefdom is rife with conflict: from the great foie debate, to vegans vs the world, to Anthony Bourdain vs everybody
else, chefs arent known for their polite manners. Heres our definitive roundup of the biggest, baddest, craziest celebrity chef feuds.
Peruvian-style grilled chicken is pretty
simple. The key is the right marinade. Cumin,
paprika, and garlic (freshly minced, please!)
are all typical ingredients, as is vinegar. I like
to add plenty of salt and black pepper and a
couple of tablespoons of oil to make a paste
that I can rub all over the chicken. Thats a
nice feeling.
From there I simply follow my typical
grilled chicken procedurea low, slow
start on the cooler side of the grill with the
skin side up until the skin has dried out and
started rendering some of its fat, then a
finish over the hot side of the grill skin-side-
down to crisp and char it.
Make sure to make extra sauce, because
youre gonna want it on everything.
When it comes to Peruvian roast
chicken, its all about that green sauce,
right? I mean, sure, the tender chicken,
kissed with the smoke of a live fire and
a hint of spices and garlic is pretty damn
good on its own, but its that green
saucespicy, tangy, and coolingthat
keeps us coming back for more, right?
Luckily, the sauce is not too difficult to
make. A tangy mayonnaise base pepped
up with a squeeze of lime juice and lemon,
along with the heat of fresh jalapeos and a
big handful of cilantro. The key is to season
it pretty heavily. When made right, it should
have a powerful but balanced combination
of salty, acidic, spicy, and creamy elements.
Its great on grilled chicken, awesome as a
salad dressing, perfect for dipping fries into,
a nice accompaniment to grilled corn, and
excellent drizzled over grilled chicken hash
the morning after.
The best Peruvian roast chicken
restaurants cook their chickens on
rotisseries, slowly rotating in front of a
live flame, fat rendering out from the skin
and dripping around and through the
meat, distributing flavor, and ensuring
that the chickens cook evenly. Fortunately,
we already know that you dont need a
rotisserie to get moist, crispy results off your
home grill. All youve got to do is butterfly
the bird.
Once youve perfected the basic grilled
chicken recipe, the jump to a perfect
So, whats on the menu?
Appetizer: Nachos and Guacamole.
Main: Beef and Veggie Burgers with lettuce tomatoes onions mushrooms
and salsa.
Dessert: Watermelon.
What drinks would you be serving?
Non-Alcoholic very cold beers.
What are you doing for entertainment?
I will pull out my guitar and sing the blues.
If all else fails, which restaurant would you order in from to save your
dinner party?
Dominos Pizza.
Did this really ever happen to you? If so, tell us about the experience, was
it a huge fail/success?
When I frst came to Kuwait I invited some local friends I met to a BBQ in my new
apartment and when everything was ready no one showed up. So I called each
one and ask them individually to send me their driver and maid to help me with
the party. Then I invited all the drivers and maids up and we enjoyed the food
and we all had a blast.
What are some of your best tips for hosting a dinner party and/or
Ill recommend focusing on processes, like fondue, Bbq, anything that people
engage in preparing. Its fun, you eat slow and talk and experience the gathering.
Always remember that we eat to live not live to eat, the gathering is more
important than the eating. Try meeting your friends for a walk, rather than a meal.
We as a society eat too much and food has almost become the focal point of life.
What type of cuisine would you choose for the evening?
Barbeque! (BBQ).
$' **!+ $",!
The Challenger
Waleed Shalaan
THREE hours to plan a last-minute dinner party for SIX people.
Menu must include at least 1 appetizer, 1 main course, and 1 dessert
Beverages are a must, entertainment too!
The rules:
No outside help allowed.
Use items available at home.
Additional items allowed if personally purchased.
Still burning brightly
Whats there to say about Open Flame
Kitchen that has not been said before? This
place opened to much fanfare, like so many
places do here in Kuwait. The hot new spot
spreading through word-of-mouth across
the country until the new must-be-seen place
opens. The thing that sets OFK apart from
the rest though is that this is still the place on
everybodys lips when talk arises of the best
restaurant in Kuwait.
The fame is still burning strong at OFK and
it shows no signs of waning. The reason is they
havent wallowed in their success and remained
static. They opened to success and have worked
hard to maintain it. So when OFK shook things
up and reinvented their menu, we knew we had
to swing by 360 Mall and check it out.
But changing the items on the menu at a
beloved restaurant doesnt come without its
challenges. The restaurant is popular for a reason
people love the food! The new menu is a mix
of tweaked dishes, some new items, and things
that simply could not be removed for fear of
revolt. The Maple Sticky Bufalo Shrimps are
one of those things that they could not even
entertain messing with. Some diners order these
and instruct the waiter to make sure they dont
run out through the meal. Even though we were
there to sample the new menu we, of course, had
to order some too - they really are that good!
But OFK has a lot more going for it than the
menu. The restaurant itself is just as inviting as
the food. The brainchild of Basel Al Salem, whos
also responsible for Cocoa Room, Slider Station
and Burger Boutique, OFK is a unique concept
as breath-taking in its execution as it is in its
ambition. From the custom built open fame grill
in the middle of the restaurant, wood burning
pizza oven (also custom built) to the chairs and
tables, nothing here is prefabricated. Everything
follows a theme of a geometry of lines, either
crisscrossing or spiralling. The lighting is mellow
enough to make you forget that you walked in
here from a mall.
Settling in to peruse the menu, the thing that
will strike you will be the sense of atmosphere
this place ofers. We were greeted by Burnt Wood
when we arrived. Thats a Heatbuster as they like
to call them at OFK. A refreshing blend of apple
juice, blackberry juice and raspberries, topped with
ginger ale. We also couldnt resist trying the Lemon
& Mint either; its a classic in Kuwait for a reason.
We started with the aptly named
Temptations, OFKs appetizer section of the
menu. We tried the Wood Fired Garlic Flat Bread,
which was light and fufy with a mellow garlic
taste, Baja Fish Tacos and of course, those Maple
Sticky Bufalo Shrimps! We also tried the Burrata
Crostini. The stand-out items were the Smoked
Brisket Tacos the beef is cold smoked for
twelve hours to give in an incredible favor and
served in tacos that are made in-house and
the Jalapeno Miso Glazed Black Cod, which is
served with crispy lotus roots and needs two
days prior preparation. We also got to devour
Mushroom Pebbles, breadcrumb-covered
bombs of mushroom, cheese and chili, which
werent on the menu but were hoping make it
on there soon.
Always looking to paint a full picture of
the restaurant at hand, we made sure we tried
a couple of salads before we got down to the
serious work ahead. The Le Verte is crunchy, fresh
and favorsome and the Golden Beet & Wheat
Berry is something a little diferent, employing
golden beets instead of the usual red.
Of the two pizzas we tried, the Alpha and
The Carnivore, I preferred the former - a twist on
the classic margherita which uses whole-wheat
dough - for its simplicity and resulting subtle
favors. Meat lovers will rejoice in The Carnivore
though. The beauty of the pizzas at OFK is that
wood burning oven and the favor it imparts to
the pizza.
We then tucked onto a Lasagne Bolognese
with a twist- the lasagne sheets are made in-
house and contain safron. Like everything at
that snatched it for me!
And who doesnt love a Happy Ending?
Thats the section of the menu where youll
fnd a short. but sweet, dessert listing. Of the
seven listed on the menu, we managed (in the
name of good coverage of course) to try three
of them. The Mexican Doughnuts are served
warm and coated in sugar and cinnamon. Dip
in the accompanying dulce de leche sauce,
crunch through the sugar and then experience
the fufest doughnut imaginable. It would
have to be a coin toss to decide on our favorite
dessert though; Sticky Date Pudding served with
homemade French vanilla bean ice cream or
Crme Brle French Toast served with dulce de
leche ice cream? We absolutely loved both but
well leave it up to you to break the tie.
In short, the dining experience at b+f Open
Flame Kitchen is exceptional. The food, the
service, the dcor and design it all adds ups to a
meal you wont be able to forget in a hurry, even
when people start talking about the hot new
place they heard about.
b+f Open Flame Kitchen is located on the
ground foor of 360 Mall. For more information
visit or
to make a reservation call 2530 9990.
Then came the burger parade. Its what the
b stands for in b+f open fame kitchen after
all (the f would be fries). They ofer fourteen
burgers in total, thats not including the ten
sliders they also serve, and all the buns are baked
in-house. You could be spoilt for choice but thats
over-complicating things. Its better to think
of it more randomly, just pick one and order it,
dont overthink it; you wont be disappointed
whatever you plump for. Mixing it up to begin
with we went for the Shepherds Burger, a fre
grilled lamb kebab patty served on a ciabatta roll.
Kebab plus burger equals a winner for us. Then
we went more traditional with The Emperor; this
beast of a burger is 8oz of house blend beef that
has been slow cooked and topped with wood
roasted onions. Its a lot of burger, but damn
tasty! The wagyu burger, known as Roma at
OFK, is served with Portobello rosemary cream
and topped with Provolone, and the Room 22
is a classic combination of beef patty, cheddar,
tomatoes, onions and lettuce but served on
ciabatta with homemade red pepper relish.
Normally preferring my burgers simple bread,
meat, cheese I was surprised that my favorite
burger was The Ultimate Sriracha. This is a 6oz
special blend patty that has been chargrilled and
topped with brie, maple glazed bacon, shaved
onions, arugula and sweet sriracha sauce, all on a
sesame roll. I think it was the maple glazed bacon
OFK, its these little extras that set it apart from
the rest. This item was also of the menu when we
visited (making us feel that little bit extra special).
The Blackened Spiced Sea Bream represented
the Seafood section of the menu with honors and
was one our favorite dishes. From The Grill we went
for an Argentinian Prime Rib with an Argentinian
dry-rub, which is of course, made in-house.
Restaurant: Azteca Restaurant Authentic Mexican food
Title: Chef



When did you frst get into cooking?
When I was a kid, my grandmother was a cooking teacher so I started to help her
in her classes. I thought working in a kitchen was easy.
Where were you before you came to Kuwait?
Diferent states in Mexico
If you could choose, what would your last supper be?
A soft handmade tortilla with guacamole, grasshoppers and green chilies
Describe your favorite dish from your home country.
Tlayudas: A big traditional handmade tortilla, with a spread of aciento, refried
black beans, quesillo (cheese from Oaxaca), lettuce, red hot arbol chilli sauce, with
tasajo (carne asada).
Name three ingredients you cant live without in the kitchen.
Passion, dedication, consistency.
What is the most important part of a sandwich?
The creativity of the person who made it.
How does your personality difer inside and outside the kitchen?
It doesnt.
What are the best and worst parts of being a chef?
The worst part of being a chef is that while everybody enjoys food with their the
family and friends on holidays, we have to work long hours, we sweat, get cut
and burned and to top it of we have custumer pressure. The world of a chef is a
personal and physical demand every day, but the best part of being a chef is to
see your creation take shape.
What are your passions outside the kitchen?
My family, and videogames.
If you werent a chef, what would you like to be?
An astronaut.
What came frst; the chicken or the egg?
The egg, then the chicken. And then the cook who prepared and ate it.
Tea or Cofee: Caf con piquete.
My Breakfast: Memelitas.
My Knives: Victorinox.
Most overused spice: Imagination.
Favorite Travel Destination: Mexico.
Dream Car: Delorean.
Favorite Food Aroma: The afection and efort embodied
in a dish.
Yoforia, located in the Food Circle in
Mishref. The store is fresh, modern and
has an almost futuristic feel to it. As you
walk in youll be drawn to the counter
where myriad toppings await, but youll
be getting ahead of yourself.
First you need to head around to the
other side of the store to pick up a cup for
your yogurt. Here youll encounter a TV on
the wall with fve simple instructions. The frst
step is to sanitize your hands. Sure enough,
underneath the TV is a dispenser. With hands
sanitized you can now choose your yogurt
cup as instructed in step 2 (dont worry
about cup size at this point). Now comes the
fun part - step 3 tells you to fll your cup with
yogurt, and this is what makes Yoforia stand
out in the froyo market you get to operate
the machine and can decide exactly how
much and how many favors you want. Dont
worry if youre a little apprehensive about
operating the machines, the friendly staf
are on hand to show you how its done. They
have six Taylor Soft Serve Freezers (the gold
standard for frozen yogurt), each dispensing
two favors ofering a total of twelve. At each
freezer you can mix the two favors to create
a custom favor. The pairings of favors at
each machine complement each other such
as Vanilla Bean and Dark Chocolate. Other
favors include Pomegranate, Mango, Safron,
Pistachio and of course Original. They even
ofer Vimto yogurt for those looking for the
taste of Ramadan all year round! A non-dairy
Raspberry Sorbet is available for those who
dont eat milk products.
Now its time to get to that counter for the
toppings as step 4 instructs you to do. The
toppings can be found separated into four
categories; sweets like gummy bears and
worms, sour patch kids and marshmallows;
chocolate goodies like Maltesers, Oreo
Cookies and Snickers; cereal goodies such as
Capn Crunch and Mini Weetabix and fnally
fruits like blueberries, strawberries, kiwi and
banana. As with the yogurt, this is all down
to you. Theres no staf member counting out
your blueberries here!
With your cup in hand, flled with exactly
what you want and precisely how much, its
time to move to the fnal step of the TVs
instructions step 5, weight and pay. And
herein lies the beauty of Yoforia, you pay for
your yogurt by weight. So if you want only
Dark Chocolate frozen yogurt with hundreds
of Maltesers piled on top, then thats what
you pay for (Maltesers are light remember).
If you want a dollop of each favor and
one piece of each topping, go right ahead.
Thats what youll pay for. This approach is
perfect for kids who can have somewhat
strange tastes. One fnal bonus; no matter
how much you fll your cup, they have a KD3
maximum charge. So you can fll your cup to
the brim with anything you want, safe in the
knowledge that you wont be charged more
than this when you pay.
So if youre looking for a fresh take
on the frozen yogurt concept, Yoforia is
definitely worth checking out. The yogurt
has a great taste and youll never tire of the
many favor combinations.
Yoforia is located in the Food Circle in Mishref.
Visit for more information.
Euphoric frozen yogurt
!" #$%&'
Brass BBQ: Created by Joshua Brass: The Brass BBQ is a smokeless cooking system that
uses a gas or electric stove element to heat lava rocks, creating the delicious BBQ favor weve
all grown to love. We like to think of it as a triumph for the modern man, bringing all the favor
and fun of a traditional BBQ to the convenience of your stovetop. The adjustable grill height and
removable handle allows you to have complete control throughout the cooking experience. Free
of costly propane and charcoal reflls, it provides the full-favor and healthy cooking experience
of an outdoor BBQ within the comforts your own kitchen - a must-have for the urban man with
a hearty meat tooth. Retail price: $225.
Toroid Grill: Created by The Farside: Designed with aesthetic beauty and functionality in
mind, The Toroid Grill is a sleek portable BBQ for those sweet weekend getaways. Suited for
young adults between the ages of 23-35 such as young professionals looking at a weekend
getaway. In its unfolded state it is 6 times larger then when its folded, maximizing the amount of
area for some good cooking, while making it as small as possible. All parts are contained in the
grill itself, making it not much diferent then carrying a lunch box! Some key activities include
camping/portaging/playing at the beach or snowboarding at a cottage. Retail price: $200.
Japanese Ice Maker: Create perfectly round ice spheres for drinks in this compact, extremely
well constructed accessory. Square cubes are instantly sculpted into perfect spheres when
placed, one at a time, within the mold. The best part, the Japanese icemaker creates perfect,
1-diameter ice balls for mixed drinks. It is comprised of two 8-section plastic ice trays for
preparing 2 1/2-square ice cubes for use with the mold, and is machined out of heavy, durable
anodized aluminum. Retail price: $200.
Cuisinart Vertical Rotisserie: The Cuisinart Vertical Rotisserie seals in nutritious juices and
drains away unwanted fat for healthier meals.. Cuisinart includes accessories to cook poultry,
fsh, vegetables, roasts and shish kebabs, as well as a recipe book with even more options!
The vertical countertop rotisserie is created in brushed stainless steel with an 8-pound food
capacity. It features touchpad controls and LCD readout, 5 preset temperature settings, a
nonstick interior and removable chrome insert for even heating, interior light, dishwasher-
safe parts. Includes 8-piece skewer set, roasting rack, poultry tower, multi-purpose basket,
and drip tray. Retail price: $199.
Coca Cola Series Frozen Beverage Maker: The Nostalgia Electrics Coca Cola Frozen Beverage
Maker all-in-one frozen drink machine will make perfect slush drinks, margaritas, daiquiris,
smoothies and more every time. The two ice shaving options allow you to choose a fne or coarse
shaved ice texture. Making one or multiple servings is easy, with the serving sizes indicated right
on the pitcher. Use the included recipes to make delicious drinks, or create your own. With the
Nostalgia Electrics Coca Cola Frozen Beverage Maker creating refreshing icy drinks is fun and
easy. Retail price: $50.
its not the right thing to do; he tears down his
farm as an act of conscience and reverts to
raising hogs on open pastures. Willie Nelson
recorded a haunting cover of Coldplays The
Scientist for a nominal fee. Before running the
video on 10,000 movie screens, Crumpackers
team released it on YouTube and it went viral,
receiving more than 2 million views.
Nelsons The Scientist is now the frst song
out of Chipotles emerging music label, whose
funds go to the Chipotle Cultivate Foundation,
which will support family farms. Last October,
for Chipotles second music video, Crumpacker
got Yeah Yeah Yeahs frontwoman Karen O to
cover Willie Nelsons Mamas Dont Let Your
Babies Grow Up to Be Cowboys.
In other words, instead of a goofy king
or a catchy slogan, Chipotle is developing a
recognizable marketing campaign around the
idea that our food production should be healthier
and more ethical. Instead of sponsoring a typical
concert, last fall Chipotle staged a 17,000-person
festival in Chicago called Cultivate. It paired
chefs such as Amanda Freitag and Jonathan
Waxman with local farmers for cooking demos,
while CAA helped line up bands like Calexico to
headline. As festival-goers roamed through the
entertainment, they also discovered tents that
informed them about shocking but common
industrial-farming practicese.g., female pigs
being crammed into farrowing crates for months
on end. Now Crumpacker says he is in talks
with Jonathan Safran Foer, author of the noted
pro-vegetarian manifesto Eating Animals, to
develop stories that could appear on Chipotles
packaging. I think theyre open to try anything
because they inherently want to change
food culture, says CAA Marketing agent Mark
Shambura, of the brands bold collaborations.
Theyre a huge billion-dollar company and
theyre still able to be nimble and curious.
foods, but weve done just the opposite.
Now opening a new restaurant almost every
other day, Chipotles sustainable-food approach
may have an industry-wide efect. Chipotle is
undertaking ambitious projects such as working
with farmers to breed almost-lost heritage
chickens that can roam on pastures instead of
being confned to crates.
In Chipotles version of the food-marketing
chain, this focus leaves fewer dollars for
aggressive, traditional advertising. Crumpacker
turned to CAA Marketing, the arm of the
Hollywood talent agency plugged in to the best
storytellers in the world. Crumpacker told CAA
he had seen a heart-tugging two-and-a-half-
minute commercial for Chevron called Human
Energy. He wanted a Chipotle version. If a
company like that can make you cry, imagine
if we had something comparable for Chipotle,
Crumpacker says. His idea was to tell the
animated story of a hog farmer who creates an
industrialized, efcient farm but one day realizes
For exploding all the rules of fast food
Mark Crumpacker stared at the job
description with disbelief. A headhunter
looking to fll a CMO position for another
major fast-food brand got in touch with
me, says Chipotles chief marketing ofcer.
The description was really bizarre. The head
marketing person runs the culinary team and
is responsible for the whole menu!
Crumpacker doesnt play that game at
Chipotle, choosing instead a fast-food heresy:
Tell customers whats really inside its burritos.
Typically, fast-food marketing is a game of
trying to obscure the truth, he says. The more
people know about most fast-food companies,
the less likely theyd want to be a customer.
Today, even with 30,000 employees, the crew
will come in the morning and see all this fresh
produce and meats they have to marinate,
rice they have to cook, and fresh herbs they
have to chop, says Ells. There have been
many opportunities over the years to take
that all away and introduce highly processed
2012, Distributed by Tribune Media Services
A legendary steak house
We know everythings bigger in Texas,
we also know they are famed for their
southern hospitality. Texas Roadhouse
brought those two qualities together
back in 1993, when Kent Taylor, CEO and
Founder, had a dream to create authentic
Texas-style restaurants that emulated the
look, feel, and tastes of local roadhouses.
You know what else they love in Texas?
Steak! And Texas Roadhouse shares this
passion with their home state. From the
moment you walk in, you know youre in a
steak house. Laid out in front of you, just after
youve been greeted with all the warmth and
welcoming of a southern belle by some of the
friendliest service staf youll fnd, is a meat
lovers dream. Displayed in a glass chiller you
can peruse the varying cuts of steak on ofer
at Texas Roadhouse; strip, sirloin, flet, rib eye,
and in true Texas style, the T-Bone.
Texas Roadhouse is all rustic wood and
booths, the walls adorned with neon lights
and Americana caricatures. You can even opt
to dine in Willie Nelsons corner if you feel like
getting into a true American spirit. As you
soon as your behind hits the seat, a basket of
warm, freshly baked in-house bread, served
with a cinnamon butter will hit the table. That,
plus the buckets of free in-the-shell peanuts
already on the table, will keep you satisfed
while you peruse the menu.
We went for the Combo Appetizer to
start with, which comprises of the majority
of the starters on ofer at Texas Roadhouse,
featuring Boneless Bufalo Wings (we opted
for hot over mild and they were spot on),
Potato Skins topped with cheddar, beef bacon
and sour cream, and Rattlesnake Bites, which
are balls of diced jalapeo and jack cheese,
hand-battered and lightly fried. Its in this
starter that one thing starts to become very
clear about Texas Roadhouse the quality of
the food. The Rattlesnake Bites for instance,
are hand-rolled, made from scratch; a phrase
youll hear a lot here. The Potato Skins are
made fresh, also from scratch, using the skins
of imported Idaho potatoes, and the sauces
that come with it, you guessed it, also made
from scratch.
We also tried the Steakhouse Salad,
topped with flet medallions and made-
from-scratch croutons, the House Salad, and
the subtle, yet favourful Caesar Salad. And if
youre going full Texan, then youve got to try
a cup of Texas Red Chili, right? Made-from-
scratch, topped with cheddar and red onion,
and damn tasty!
Then came the meat. And what meat!
Award-Winning Beef Ribs were frst up.
These fall-of-the bone ribs are marinated for
and jack cheeses, served on an in-house
baked bun and served with seasoned steak
fries. They also have plenty of chicken options
available on the menu.
We opted for the Big Ol Brownie for
dessert. This melt-in-your-mouth brownie,
served warm and topped with ice-cream was
the perfect sweet ending to our meat feast.
If youre looking for great service, great
food, and a focus on the customer, then
Texas Roadhouse will win you over with their
top-notch meats, made-from-scratch menu
items, and all-round warm and welcoming
atmosphere. You may even catch a line dance
if youre very lucky
Texas Roadhouse is located at Grand Avenue
The Avenues. For more information visit or call 2228-3118.
trained cutters, who cut the steaks to the
perfect thickness and weight each time. This
ensures the grill masters can get the steak
spot on each time, and that the diner gets
their steak exactly how they ordered it. We
tried the Dallas Filet, which was as tender and
tasty as it should be, with a side of Buttered
Corn, and Seasoned Rice. We also tried the
Ribeye Steak Combo, which combines a
delicious Ribeye with a Beef Rib, and of course
those two sides. We also devoured the Prime
Rib, which is slow roasted, then carved to
your desired size, and served with Au Jus. We
took it one step further and smothered it with
sauted mushrooms and onions an option
available for all steaks.
If steak isnt your thing you could give the
Smokehouse Burger a try. Its a half-pound
patty, freshly ground, topped with sauted
mushrooms, onions, BBQ sauce, American
twenty-four hours, then smoked for a further
six hours, favoured with a unique blend of
seasonings and the signature BBQ sauce. Go
for a half or full portion (we of course went for
full, to share) and choose from two, here we
go again, made-from-scratch, sides. Loaded
Mashed Potatoes, topped with cheddar and
beef bacon, made fresh in-house all day long,
are the ultimate in comfort food, and the
green beans made a great addition here.
When it comes to steak, Texas Roadhouse
doesnt mess around. They serve their hand-
cut steaks, cooked to your liking, with your
choice of two made-from-scratch sides. The
meat is all halal certifed, USDA beef imported
from the US and from the same suppliers as
the Texas Roadhouses stateside. Hand-cut
means they bring in the whole muscle to the
restaurant, and then the steaks are cut by
hands in a refrigerated room by extensively
$!!% $' ()
Name: Nikita Kohli
Restaurant: Taal Restaurant. Dawat Restaurants
Title: Hospitality and Marketing Manager
What do you like most about Kuwait?
Kuwait is one of the most relaxing countries in the world with a very
comfortable lifestyle. I might like the fast city life, but its all about who youre
surrounded by and thats what I like most, the people.
Where is your favorite place to shop for food and ingredients in Kuwait?
I have no specifc place to shop. Im not a Chef Im not a cook either. Im an
experimental cook. If I go to a grocery store I get excited and start picking up
stuf without knowing what I want to make. Then I put everything together
and voila! Its always something new.
What is the one ingredient in food that you think makes all the diference
to the taste of the whole dish?
I think its how much you ENJOY cooking whatever it is. You could follow a
recipe but not be bothered and the taste would totally diferentiate from
when youre enjoying yourself.
What food most reminds you of your mothers house, and why?
My favorite thing to eat at home is our Machboos; after being here all our lives,
Kuwaiti food became part of our culture. I still live with my parents so luckily I
dont miss home cooked meals. When I was away I remember craving Macboos
and attempted to make it the way we have it at home, it was a fail.
What do you do to relax in Kuwait?
I tend to leave a lot during the weekends but if Im here, lying on the beach or pool
with good music and a good crowd of people, go out to diferent places to eat or
just laze about. I try to go to the gym as much as I can.
If you were to leave Kuwait and could take only one memento with you,
what would it be?
This is a very tough question for me to answer as Im born and raised in Kuwait.
Kuwait is home; it would be very hard to choose just one memento.
Who in the world would you most like to meet, and if they came to your
house for dinner, what would you serve them?
Nicole Scherzinger! Dinner would be Garlic, lemon butter Salmon cooked in the
oven, served with Cilantro Rice and sauted veggies along with a Latvian Salad.
What experience most defined your decision and desire to get into the
food industry?
Ive always loved food. I love eating out, trying new things and diferent cuisines,
and playing around in the kitchen. My father was already in the industry so when it
was time for me to go to university I decided to do my bachelors in hospitality and
come back here and join the restaurant division in our company.
If there was one meal you could eat every day without consequences,
what would it be?
Every Meal has consequences, especially the ones that taste good! If I COULD
eat something everyday itd be a cheeseburger with bacon and eggs!
Snyders tradition of good taste dates back
to 1909 when Harry V. Warehime founded the
Hanover Pretzel Company and began baking
pretzels on the belief that everyone would
love his Olde Tyme recipe.
In the 1920s, Grandma Eda and Edward
Snyder II began their own business; frying potato
chips in a kettle at their home on Centennial
Avenue during the summer months and
peddling the home cooked snack door-to-door
and to fairs and farmers markets.
Flavored pretzel pieces burst onto the market
in 1992 with Honey Mustard & Onion favor,
with Cheddar Cheese following the year after.
Olde Tyme Pretzels, frst made in 1909 by H.V.
Warehime, took the Automatic Merchandisers
Product of the Year award in 1995. In 1998,
Snyders revealed a sweet side, introducing milk
chocolate and white chocolate pretzel
Today, Snyders still continues to expand
rapidly. The newest plant, located in Goodyear,
Arizona, was built in 1998 and was expanded in
2006 to nearly double its original size. Snyders
headquarters building, also opened in 1998, was
doubled in size in 2007.
Snyders products continue to make
waves for their quality, value, and unique
taste. In 2005, Health magazine included the
sophisticated snack in its Best of Food awards.
At Snyders they attribute their growth to
providing quality snack products at fair prices
to their consumers. They are distributing their
products nationwide; nonetheless they have
a strong international business with sales on
every continent except Africa and Antarctica.
From Snyders humble beginnings to their
position today as the leader of the pretzel
industry and a major player in the snack
food industry, they celebrate the eforts and
innovations of their predecessors and their
families, and eagerly anticipate many more years
of pretzel pride as they continue to be Americas
favorite pretzel.
Snyders products are available in all good
supermarkets and coops across Kuwait. For more
information visit
Americas pretzel
Scientists have concluded that the chicken came first, not the egg, because the protein responsible for making egg shells is only produced
by the hen.
The chicken or the egg?
schwarma or whatever. Thats unnecessary.
Alton, FTW.
Rocco DiSpirito vs Jefrey Chodorow
Perhaps the feud that best mainstreamed
the epic, age-old tension between restaurant
chef and restaurant owner was Rocco DiSpirito
vs Jefrey Chodorow. The pairs culinary divorce
was highly publicized due to the fact that it
was basically the sole premise for one of the
frst culinary reality shows, The Restaurant.
Basically, the made-for-TV eatery Roccos
boasted DiSpirito as head chef, with Chodorow
handling the fnances. The series only lasted
two seasons and the entire frst season was
dedicated to trying to open the place. So you
can imagine how long the restaurant actually
lasted. The feud was well-documented on the
series, but it basically ended with Chodorow
suing Rocco, the restaurant (partially stafed
by Roccos famiglia) going under, and Rocco
getting cut of from his aunts meatballs.
Admittedly, Chodorow is a behind-the-
scenes guy, but Roccos steady string of Bravo
appearances bumps his relevancy factor up
considerably. Point: DiSpirito.
Alton Brown vs Adam Richman
Kitchen mad scientist (no, not Wylie Dufresne,
the other one) Alton Brown slammed Man vs
Food star Adam Richman for his disgusting
show, in which he takes on local pig-out spots
and their insane food challenges. That show
is about gluttony, and gluttony is wrong. Its
wasteful. Think about people that are starving
to death and think about that show. I think its
an embarrassment,Alton fumed.
In a bizarre twist of food feud fate, Adam
actually seemed genuinely hurt by the
comment, referencing Alton as his one-time
idol. He tweeted, Alton Brown: MvF is about
indulgence-NOT gluttony-& has brought loads
of biz to Mom-n-Pop places. You were my hero,
sir. No more. He later difused a potential tweet
war by writing, My previous Tweet is not to
start some foolish Twitter feud. Merely my hurt
response to insults hurled my way from the
man who inspired me.
For the record, we have fun watching Man
vs Food and enjoy watching Adam snif out
tasty local eateries, right up until the last fve
minutes where he has to eat an entire rack of
Anthony Bourdain vs Paula Deen |
Blah blah blah, years of deep-frying butter
balls gave Paula Deen diabetes and now shes
hawking meds. Its horrifying, but also, like,
duh. Anthony Bourdain went on the record
condemning her as the most dangerous person
in America (which he later recanted, saying he
meant she was the most dangerous person on
the Food Network; let the record show: America
= The Food Network). Eddie Huang pointed out
that this was perhaps a hypocritical stance for
Tony to take, considering all the smoking he does
on No Reservations, but, Bourdain replied, Youre
right. I did smoke cigarettes for a lot of years on
my show. But I wasnt selling any cigarettes
And when I found a spot on my lung, I didnt wait
three years so I could get a deal selling the patch.
Paw-luhs, rebuttal? Anthony
Bourdain needs to get a life. She drawled on
about what a good person she was for all her
charitable contributions, while charging, I have
no idea what Anthony has done to contribute
besides being irritable. Touche. But Paula and
diabetes still lose.
Celebrity chefdom is rife with conflict: from the great foie debate, to vegans vs the world, to Anthony Bourdain vs everybody
else, chefs arent known for their polite manners. Heres our definitive roundup of the biggest, baddest, craziest celebrity chef feuds.
Mais Alghanim
The local gem continues to shine
Everything is served fresh, the breads are baked
daily to guarantee an original taste, and your
favorite Lebanese desserts are served with
expertise and fair. Dont forget that the daily
lunch specials are also available, ofering great
value for your money, and the taste of a home
cooked meal. From the traditional Lebanese Fish
Sayadeyeh to a Saudi inspired Kabsa, regional
dishes are recreated to keep customers craving
more of the unique Mais Alghanim taste.
Mais Alghanim To Go
You might recognize Mais Alganims to go
service as the safari service, or you can simply
call it to go; either way, youre guaranteed a
tasty fix of the Mais Alghanim flavor that you
expect with each and every restaurant visit.
By creating a full operation dedicated to
deliver the authentic Mais Alghanim flavor
in a speedy delivery manner, your favorite
dishes are now accessible wherever you are.
Tasty lunchbox offers are available so that you
receive a delicious meal at the office everyday,
or your dinner plans can simply shift from the
restaurant to the comfort of your own home.
relived with a beautiful message that celebrates
the Mais Alghanim heritage in Kuwait. Decorated
with vintage antiques, artifacts, beautiful old
photos and paintings, one feels as if they have
entered a cultural museum that tells the unique
story of the evolution of Mais Alghanim and the
nation of Kuwait. The reception hall with its high
ceiling evokes a sense of grandeur and elegance.
The intricate murals take you on a journey
through time as you recall Kuwaiti history
through its rulers, the rich heritage of the culture
and the marine civilization.
A tribute is created for what was once a
mess hall for the Alghanim group, and a journey
of fve decades is artfully expressed with pride.
Renowned for their generous hospitality, being
greeted upon arrival at the Spoons branch will
make this location a regular dining choice for
nearby residents, ensuring that the excellent
service and tasty meals ofered by Mais Alghanim
will be delivered with the exact perfection you
always expect.
Who can forget the taste of authentic
Lebanese dining ofered by Mais Alganim?
Going strong for more than fve decades,
the latest developments at Mais Alghanim
are only a natural part of the brands
continued expansion and maintaining
quality throughout the years. Mais Alghanim
enhances their services to suit our ever-
changing lifestyles, a household name that
stays with you whenever and whenever your
heart desires Mais Alghanims incomparable
hospitality services and delicious meals.
Dining at Spoons
Whether youve grown up with the Mais
Alghanim name, or youre new in Kuwait,
falling in love with the Mais Alghanim charm
is inevitable. Ofering a dining experience that
promises, and delivers, a constant impeccable
service is always a challenge, yet Mais Alghanim
executes such excellence with incredible ease
that youll feel right at home at either of their
remarkable locations in Sharq or Mahboula at
the dining restaurant complex of Spoons.
Upon visiting the more recent location at
Spoons, the cozy and comfortable atmosphere
renowned with the Sharq branch is can be
from start to finish. More importantly, the
new catering menu offers more than just your
favorite authentic Lebanese dining options,
as there are new set menus as part of the
Catering Service to suit your event and dining
preference. The Catering Services allow you
to create an individual menu to suit any
kind of event, from large banquet meals, live
cooking and BBQ stations, to selections of
Lebanese appetizers to keep your guests fully
satisfied with the Mais Alghanim taste and
standard of excellence they enjoy at the dine
in restaurants in Sharq and Mahboula.
Mais Alghanim Catering offers extensive
individualized menu selections from multi-
course banquets to live cooking and BBQ
stations. The catering team pride themselves
on offering outstanding catering and event
services for small and large groups alike, while
maintaining the same standard of excellence
found in our Restaurants. For instance, the
Receptions set menu can suit both large or
smaller crowds, as it is filled with delicious hot
and cold appetizers and hot dishes like
To turn your lunch into a lunch box meal, all
you have to do is add a small additional fee
of KD. 0.950, and you are opted to choose two
types of salads and a dessert! Regardless of
where you opt to order your Mais Alghanim
To Go, rest assured that a dedicated team is
handling your orders. Mais Alghanim To Go
offers the highest quality standards in Packing
and Packaging to guarantee our customers the
exceptional flavors and desired temperature.
With branches in Sharq, Salmiya,
Fintas, and most recently Shuwaikh, all the
To Go facilities are fully equipped with
an operating delivery fleet, and is open
seven days a week! With the most recent
opening of its To Go outlet in the creative
design center in Shuwaikh, the service at
Mais Alghanim is extended further to offer
customers in nearby areas the opportunity
to enjoy the food they love, wherever they
are, and whenever they please.
You can order online via, or by
even visiting the Mais Alghanim website. The
To Go branches offer a free delivery service,
and you can also call the Mais Alghanim
hotline at 1821 155. If youre driving and have
an instant craving for a Mais Alghanim meal,
then always remember that dine in options
are available at the Shuwaikh branch. Mais
Alghanim is always careful to keep up with
their customer needs, making their gourmet
authentic Lebanese dining experience
accessible in modern outlets. You dont need
to go to the dine in restaurants, if you fancy
the juicy Mais Alghanim mixed grill, yet dont
have time to get to Sharq, then swing by any
of the To Go locations for the real thing,
delivered to you quickly and efficiently.
Catering at its finest
In keeping with the companys ethos to
deliver impeccable hospitality services, Mais
Alghanims culinary talents are exemplified
through their quality Catering Services. With
professional and fully integrated Outdoors and
Indoors Catering Services, your special event,
large or small, is tailored to your needs by an
expert team of sales and operation managers
to guarantee that your event flows smoothly
continued on next page...
the To Go and Catering Services menu are
accessible and downloadable, and weekly
schedules of the daily lunch specials are
updated regularly. You can even get in touch
with Mais Alghanim on twitter and Facebook
if you have a quick question. Moreover, stay
tuned because the Smartphone and iOS app
is coming soon! To be finely tuned with the
tech savvy Mais Alghanim lovers, the app that
is being developed will allow customers to
order delivery, contact Mais Alghanim directly
to book a table or event, and will have plenty
of more surprises in store for the avid Mais
Alghanim customer.
To dine at Mais Alganim, head to the classical
landmark location located in Sharq on the
Gulf road, or head to the majestic restaurant
at Spoons Restaurant Complex in Mahboula.
For more information, please call 2225 1155
or visit, follow them
on Twitter @maisalghanim and like them at
team to thoughtfully tailor a menu to suit your
preferred choice of locations and settings.
Whatever the event particulars, Mais
Alghanim is determined to ensure the success
of personal and corporate functions through
dedicated and experienced service staff that
attend to all the details, so both the host and
guests can enjoy the festivities.
Moving forward
Looking even further to maintain
the highest standards of excellence in
their hospitality services, a new hygiene
department emerges at Mais Alghanims
operating facilities, fully dedicated towards
the safety, cleanliness and quality of both
employees and all the food items prepared.
This is implemented throughout all fronts
in Mais Alghanims operating facilities; a
division mostly common with five star hotels,
this development adds another element of
responsibility and accountability that makes
Mais Alghanim an even more trustworthy
option for all your hospitality needs from
catering to in house dining.
Mais Alghanim is also keeping up with the
latest technologies in expanding its services
and offerings online. Taking Mais Alghanims
long history in hospitality online, all of their
services are now accessible online. Both
the traditionally freshly baked Mais
Alghanim breads, Warak Anab, assorted fresh
pastries and stuffed Kebbeh, along with
delicious sandwiches. Desserts are aplenty
with both Arabic and Western sweets like
Osmaliyah, Milk pudding, Cheese Cake,
Chocolate Mousse, Tiramisu and much more.
Truly, the new Catering Menu offers quality
options seen at five star hotels, yet with the
memorable Mais Alghanim taste.
Since the Catering division has fully
expanded, handling larger events like
mens weddings, Diwaniya events, smaller
gatherings, morning business events and
corporate lunches is now arranged with great
ease. The Catering fleet has also expanded,
with three operating catering trucks, fully-
fledged set up equipment and a trained service
continued from previous page...
So, whats on the menu?
Appetizer: An array of freshly roasted favored nuts, cheeses, and berries.
Main: Slow roasted Wagyu rib-eye to medium rare. A few whole chickens
roasted to perfection. The key to perfect chicken is in the skin; a nice golden
crispy exterior, while the interior stays moist and juicy. Salad with lots of
herbs and a mixture of greens and colorful vegetables.
Dessert: Ice cream sandwiches. If you dont have homemade cookies, grab a
bag of Pepperidge Farm soft baked chocolate chip cookies, a tub of good vanilla
ice cream, and a can of condensed milk. Why the condensed milk? Boil the can
from the time you start dinner. By the time the dessert course rolls around you
have freshly made dulce de leche to top of your sandwiches.
What drinks would you be serving?
Whatever Ill be serving would be infused with ginger and mint, sweetened with
demerara sugar, and splashed with a twist of lime.
What are you doing for entertainment?
I light all the candles in my house, dim the lights, and throw Pandora on the
iPod. Music is key. As long as the atmosphere is warm and inviting guests are
comfortable, and people enjoy themselves.
If all else fails, which restaurant would you order in from to save your
dinner party?
Mijana in Fahaheel. The BEST and most consistent Lebanese restaurant in Kuwait!
Did this really ever happen to you? If so, tell us about the experience, was
it a huge fail/success?
Ive never had to last-minute cook for 6 people. Thank god, because living alone,
I tend not to have a full fridge most of the time.
What are some of your best tips for hosting a dinner party and/or
PLAN IT. Know who is coming and what they like, and like THEM. Its a lot
easier to WANT to please your company when they are people you are
actually interested in entertaining. If its last minute, make it a pot-luck
have everyone bring a dish.
What type of cuisine would you choose for the evening?
I keep it pretty casual with family style food. Naturally, I stick to California
cuisineFresh and favorful.
$' **!+ $",!
The Challenger
Bianca Simonian
The Early Bird Girl
THREE hours to plan a last-minute dinner party for SIX people.
Menu must include at least 1 appetizer, 1 main course, and 1 dessert
Beverages are a must, entertainment too!
The rules:
No outside help allowed.
Use items available at home.
Additional items allowed if personally purchased.
A curated selection of must-have teas,
eccentric accessories and fun tea gadgets
for the most avid tea fanatic.
1. TEA HEART The heart-shaped tea flter
is ideally suited to the preparation of fne
teas, with a volume perfectly designed for a
single cup. After flling the stainless steel Tea
Heart, simply add it to the hot water in your
cup.. When your tea has brewed to perfection,
simply remove your Tea Heart and let yourself
be seduced by the perfect cup of fne tea.
2. SLICE OF TEA Innovative packaging for
tea, Anne Ouellette proposed a compressed
tea to cut through a bar of hard wood into
which is inserted a knife to cut the tea.
3. RIPPLE TEA TABLE The Ripple efect
tea table is part of the Jeonghwa Seos
degree project The geography of objects
at Eindhoven Academy in cooperation with
Hanna Chung. Hailed as the Ripple efect tea
table, the table blends Eastern ritual with the
social relationships. Each time you place the
cup on the table surface, the ripples can be
seen speeding up on the surface of the body.
hourglass shaped tea steeper consists of two
double wall cups and a mechanical timer in the
middle. It controls the steeping time precisely
and makes the tea drinking easy and fun.
5. TEA PANTONE MUG This mug has been
created for tea lovers who crave the perfect
cuppa every time they boil the kettle. It comes
equipped with a color guide on the inside to
match the strength you want, from milky to
builders brew and black.
6. GREEN TEA KIT-KAT Green Tea Kit-Kats
have quickly become the most sought after
snack coming from Japan. These epic snacks
have a sweet maccha favor mixed with
creamy white chocolate, on a crispy wafer
that Nestle has perfected.
Distributed by MCT International
rack on it. Coat the rack with cooking spray.
Remove the chicken from the marinade,
shaking of any excess, and thread onto six
12-inch bamboo skewers, dividing evenly.
Dip the chicken into the egg mixture, coating
both sides. Place in the breadcrumb mixture
one at a time, sprinkle with crumbs to cover
and press so the coating adheres to both
sides. Gently shake of any excess crumbs and
place the skewers on the prepared rack.
Bake the chicken, turning halfway through,
until golden brown and the juices run clear,
about 25 minutes.
Meanwhile, prepare the dipping sauce:
Place onion in a food processor ftted with
a metal blade and process until smooth,
stopping to scrape down the sides as needed.
Add vinegar, honey, mustard, salt and pepper;
process until smooth. With the motor running,
add oil through the feed tube in a slow, steady
stream until the mixture is thick and well
combined. Taste and adjust seasoning with
more honey, salt and/or pepper, if desired.
Serve the chicken with the dipping sauce.
To make ahead: Prepare the chicken up
to 4 hours ahead and refrigerate; serve cold.
Cover and refrigerate the sauce for up to 3
days. Serve at room temperature.
Tip: To make your own dry breadcrumbs,
trim crusts from whole-wheat bread. Tear
bread into pieces and process in a food
processor until coarse crumbs form. Spread
breadcrumbs on a baking sheet and bake
at 250 F until dry, about 10 to 15 minutes.
One slice of bread makes about 1/3 cup dry
Recipe Nutrition:
Per serving: 351 calories; 18 g fat (2 g
sat, 10 g mono); 63 mg cholesterol; 20 g
carbohydrate; 3 g added sugars; 28 g protein;
2 g fber; 309 mg sodium; 255 mg potassium.
Heres a fun way to serve oven-fried
chicken at a tailgate party or when
watching a game at home: Put it on a stick.
Its fabulous served with this homemade
Vidalia onion and honey-mustard sauce,
but its also great with barbecue sauce or
hot sauce. This is an easy recipe to double or
triple depending on the size of your crowd.
Unlike the usual fried tailgate fare,
however, this recipe is light and heart-healthy.
Now that is something to cheer about.
Oven-Fried Chicken on a Stick
Serves 6.
Prep Time: 55 minutes
Total Time: 1 1/2 hours
1 tablespoon kosher salt
2 teaspoons paprika, preferably sweet
Hungarian, divided
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
1 cup buttermilk
1 1/2 pounds boneless, skinless chicken
breast, trimmed
2 cups coarse, dry whole-wheat
breadcrumbs or white Japanese-style panko
breadcrumbs (see note)
2 tablespoons canola oil
2 large egg whites
1 tablespoon Dijon mustard
Freshly ground pepper to taste
Honey Mustard-Vidalia Dipping Sauce:
1/2 Vidalia or other sweet onion,
cut into 4 pieces
2 teaspoons cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup canola oil
Equipment: 6 (12-inch) bamboo skewers
To make chicken: Combine kosher salt,
1 teaspoon paprika and 1/2 teaspoon each
onion powder and garlic powder in a large
bowl. Add buttermilk and whisk until the salt
is completely dissolved and the spices are
dispersed in the liquid.
Cut chicken lengthwise into about 1-inch-
wide strips. Add to the marinade and let stand
at room temperature for 30 minutes. (Do not
marinate any longer and dont refrigerate, or
the chicken will be too salty.)
Combine breadcrumbs, the remaining
1 teaspoon paprika and 1/2 teaspoon each
onion powder and garlic powder in a large
shallow dish (a 9-by-13-inch baking dish
works well). Add 2 tablespoons oil and toss
well to coat. Whisk egg whites and mustard
in a second large shallow dish. Season both
mixtures with pepper.
Preheat oven to 350 F. Line a rimmed
baking sheet with foil, then set a large wire
Chicken on a stick
Japanese tranquillity in the city
Nestled in between the hustle and
bustle that is Kuwait City, Koji is an
oasis of calm serving up traditional
and contemporary Japanese cuisine,
and also putting on a little bit of a
show at the teppanyaki grill too.
From the moment you step in to
Koji youll feel transported elsewhere,
and your troubles will slide away. The
cascading water feature that greets you
as you walk through the door will soothe
you and the waiting staff will welcome
you with a smile. There are two bars at
Koji and at each one you can dine whilst
watching. The first one is in front of the
of the sushi prep area where you can see
the fish being sliced and prepared, the
second one is at the teppanyaki grill and
here you can really see a show of your
meal being made.
The dcor, like the menu, is
traditional yet modern and you can sit at
the aforementioned bars or at a regular
table. There is a private room that seats
around seven people where you can dine
at your leisure.
When we took our seats we were
immediately served green tea, while we
browsed the menu. This is an easy and
fun experience at Koji. Youll be handed
hard copy menus to look at but youll
also be able to flick through images of all
the dishes on a supplied iPad.
We started with a bowl of Miso
Soup, always a great way to kick off any
Japanese meal, and also snacked on those
addictive Edamami. We then tucked into
the Koji Special Salada, a delicious and
fresh salad of lettuce, salmon, kani,
cherry tomato, avocado, tobico.
They have a great selection of
appetizers on offer at Koji and after
much discussion we opted for Kani
Furai, which are tasty Panko breaded
crab sticks, Harumaki, which are spring
rolls available as vegetarian, shrimp,
or kani, and finally what turned out to
be our favourite appetizer, Crusty Pop
Shrimp. With a name like that it really
needs no explanation, except to say
they are delicious.
at our table with each person devouring
a portion to themselves. We also tried
Banana Rolls, which were kind of like
spring rolls with banana inside, served
with ice cream, a great combination of
hot and cold.
If you are looking to get away from it
all and relax in a calm environment while
tucking into a feast of Japanese cuisine,
then Koji could be your place in the city
where you can get away from it all.
Koji is located in Mashoura Towers, behind
HSBC bank in Kuwait City. For more
information find them on Facebook, or
call 22461882/22461884 for reservations.
ingredients are, and what goes into to
your meal, the teppanyaki grill master
is also a master of his tools. Spatulas,
knives, salt and pepper shakers, were all
part of his showmanship. Tapping on the
grill, swirling them in his fingers, flipping
them through the air, this is part show
and part cooking as your food will get
seasoned and chopped in the process.
The finished dishes were just as
impressive. Misono Chef Special was
a mix of beef, shrimp, chicken, and
vegetables that couldnt get any fresher
off the grill and we also tried the Lobster-
We then moved onto dessert. The
Green Tea Ice Cream was an all-round hit
Japanese food is great for sharing and
if there are a few of you then a platter is
a great way to go. We went for the Koji
Special Platter 21, which as the name
states, is a platter of twenty-one pieces
of different kinds of sushi, including
sashimi, maki rolls, and nigiri. The
presentation is as pleasing as the taste
and the salmon sashimi was exceptional.
We supplemented our platter with some
extra Hammour Sashimi which turned
out to be one of our favourite dishes.
Then it was time for the show. We
took seats at the bar in front of the
teppanyaki grill and got ready to watch
our dishes being prepared. Not only do
you get to see exactly how fresh the
made with chapati flour).
Dinner: Just past the Doha Clinic
Hospital on Mergap Street is Turkish
Central. Diners pass by the swirling meats
and flaming brick oven where pita is freshly
baked on the way to the upstairs dining
room. The family-run place serves some of
the best shawarma in town. Down the block
are several options for dessert, including
the Patisserie Suisse bakery chain and the
London Bakery, with Syrian and Lebanese
sweets and fresh baked breads.
Drinks: Though Qatar has more teashops
than bars, it is possible to have a tipple or
two. The Jazz Club at the Oryx Rotana serves
an array of cold drinks amid a nifty space-
age dcor. Cocktails are served by bottle-
flipping bartenders, plus, there is music
every night that is a bit more R&B than jazz.
After a stroll along the bustling
Corniche and in between visits to the
Museum of Islamic Art and a desert
safari, stop and refuel at these five spots.
Breakfast: In Doha, the weekend starts
on Thursday night, and Friday brunch is the
highlight of the week. Head to one of the
Western hotels, like the Grand Hyatt Doha,
which has a mix of international and local
options. Try salep, a hot, milky drink made
of salep flour (the ground roots of a kind
of orchid), which is a popular morning
Lunch: Head to the Souq Waqif, where
dozens of stalls, cafs, and restaurants
within the labyrinthine streets provide
ample local lunch options. Eat the street
food alfresco; after all, Souq Waqif means
standing market. Women clad in black
jilbbs and niqbs serve homemade dishes
from steaming pots at tables lined with
local favorites like hriss, a dish of chicken
with creamy, buttery wheat porridge, and
margooga, a vegetable and meat stew
poured onto flatbread. For dessert, vendors
craft steaming hot crpes with Nutella
or local honey. While enjoying the food,
people-watch; shop for clothing, spices,
and handicrafts; or stroll the shops of the
nearby bird market.
Tea: The popularity of karak chai (literally
strong tea) is almost a national obsession.
Tea shops are ubiquitous, as are authentic
tea-drinking and shisha experiences. Karak
chai is flavored with evaporated milk and
served scalding hot. Try Chapati and Karak
in the Katara Cultural Village for tea with
fresh, hot chapati halwa (a dense sweet
So, whats on the menu?
Appetizer: Grilled Portobello mushroom and potato sticks with mini hotdogs.
Main: Braised maple lamb shank with brown mushrooms and baby carrots.
For the side dish, mashed potato or garlic coriander fried Rice.
Dessert: Chubby balls and blueberry cheesecake.
What drinks would you be serving?
Chilled red grape juice, soda and juices, tea, cofee and Nescafe for later.
What are you doing for entertainment?
Create a play list of popular music which ft guest preferences. Bring new DVDs,
classic movies if needed.
If all else fails, which restaurant would you order in from to save your
dinner party?
I would prefer and recommend The Kitchen Restaurant. Almost all of their food
is homemade with a twist of style.
Did this really ever happen to you? If so, tell us about the experience, was
it a huge fail/success?
It happened on a smaller scale with less dishes and diferent setting. It was a
huge success!
What are some of your best tips for hosting a dinner party and/or
Pay attention to guests and dont waste time and attention on other details
unless necessary. ENJOY!
Serve food on time (hot food hot) (cold food cold), dont try new recipes during
the time of the party. Always prepare extra; glasses, plates and food etc. Dont
use plastic during the party. Glass, plate etc, light or candles is an important
factor to consider.
What type of cuisine would you choose for the evening?
Mix European cuisine.
$' **!+ $",!
The Challenger
Rabih El Asmar
Head of Marketing at Talabat
THREE hours to plan a last-minute dinner party for SIX people.
Menu must include at least 1 appetizer, 1 main course, and 1 dessert
Beverages are a must, entertainment too!
The rules:
No outside help allowed.
Use items available at home.
Additional items allowed if personally purchased.
1. Put the lentils, half the
tomatoes and the jalapenos,
ginger, garlic, coriander and
turmeric in a large pot; add
enough water to cover by
1½ inches. Cover, bring to
a boil over high heat, then reduce
the heat to medium and simmer
until the lentils are almost tender,
about 30 minutes.
2. Continue cooking the
lentils while you put the oil and
butter in a medium saucepan
over medium heat. When the
butter melts, add the cumin
seeds, cinnamon stick, and
cloves and cook, shaking the
pan occasionally, for 2 to 3
minutes. Add the onions and
cook, stirring occasionally, until
soft, about 10 minutes. Add the
cayenne and 1 cup water; bring
to a boil over medium-high heat
and simmer for 1 minute, then
turn of the heat.
3. When the lentils are fully
tender, partially pure them
with an immersion blender (or
leave them whole if you prefer).
Stir the onion mixture into the
lentils along with the remaining
tomatoes and the cilantro.
Season liberally with salt and
pepper. Simmer for 5 minutes,
then turn of the heat and stir
in the lemon juice. Taste and
adjust the seasoning, and serve
hot or warm over basmati rice,
if desired. (Store leftover dal
in an airtight container in the
refrigerator for up to a week.)
additions called for in this recipe:
garlic, ginger, cilantro, lemon juice
and - perhaps most crucially -
jalapenos. Even if youre a total
wimp and cant tolerate more
than a few Scoville units, add
at least one seeded jalapeno. If,
on the other hand, you like to
impress your friends by dousing
everything you eat with Tabasco
sauce, add two or even three
chiles, and leave the fery seeds in.
Green or Brown Lentil Dal
Yield: 8 to 12 servings
Time: About 1 hour
1 pound dried green or brown
lentils, rinsed and picked over
1 pound fresh Roma tomatoes,
1 or 2 medium fresh jalape &
ntilde;os, seeded and minced
2 inches fresh ginger, peeled
and minced or grated
3 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground turmeric
cup grapeseed or peanut oil
cup ( stick) butter
1 tablespoon cumin seeds
1 cinnamon stick
4 whole cloves
2 medium yellow onions,
teaspoon ground cayenne
1 bunch cilantro, roughly
chopped, thick stems discarded
Salt and black pepper
Juice of 1 lemon
Cooked basmati rice for
serving (optional)
used in South Asian cooking,
and youll get a sense of how
many variations of dal exist.
What most versions of dal
have in common is a last-minute
addition known as a chaunk or
tarka: whole spices cooked in oil
or butter until fragrant. Cooking
spices separately from the lentils
may sound like a needless step,
but it intensifes their essence
and results in an incomparably
favorful soup.
About those spices: They
must be fresh, or the exercise
will be pointless. If a whif from
the jar doesnt make your nostrils
tingle, a spice is probably stale.
Equally important are the more
perishable but no less potent
Lentils are eaten in many
parts of the world, but no
cuisine has done as much with
them, and as artfully, as that of
the South Asian subcontinent.
The seemingly endless variety
of dal - which refers both
to dried lentils (and other
legumes) and to various spiced
stews made with them - can
be overwhelming to anyone
whose only lentil experience
consists of the dull, salty sludge
that occasionally gets soup-
of-the-day status in American
lunch joints. Consider the
number of regions in and
around India, the range of
legumes (both whole and
split), and the array of spices
A feast ft for a Moghul
Theres a new destination for Indian
food at the Bidaa strip, adding to the many
culinary delights already on ofer there,
bringing authentic North Indian cuisine to
Kuwait in royal style. Copper Chimney that
name just conjures up images of traditionally
cooked sumptuous feasts ofers a tribute to
the extravaganzas of the Grand Moghuls.
In 1972, Jagdish Kapur, a Bollywood
flmmaker and food connoisseur, opened the
frst Copper Chimney in Worli, Mumbai. He
wanted to bring the robust favours of the North
West Frontier and Northern India, and the fabled
roadside dhabas of Punjab to the rest of India
and, with the opening of Copper Chimney in
Kuwait, now the rest of the world.
As you step into Copper Chimney youll be
greeted warmly and cordially by the staf. We
opted for one of the booth tables that line the
front window, so we could really settle in for our
feast. The dcor brings together earthy tones
of orange and brown with exposed brick and
copper fttings like the lamps. Traditional Indian
art adorns the walls and lining the wall as you
head upstairs youll fnd a collection of bells.
The gentle plucking of sitar music completes
the atmosphere of warmth and tradition.
The upstairs area can be reserved for private
functions and sits between ffteen and twenty
people, and this being Bidaa strip, they also ofer
outdoor seating for those cooler months.
As we browsed the menu we snacked on
freshly-made poppadum, served with three
sauces, mint, pickled chili, and tamarind. Behind
a window at the far end of the restaurant is
where they do all the grilling and bread making
at Copper Chimney. We watched as Kadak
Roomali was prepared paper-thin bread
roasted on an inverted griddle and then
served in a bowl shape topped with spiced
Indian relish. We also tried Papdi Chaat, whole-
wheat crackers, potatoes and seasoned yoghurt,
topped with mint and tamarind, a popular street
food in Delhi. Dilli Ki Aloo Tikki is a crispy potato
cake-like patty with the addition of green peas
topped with tamarind and mint dip - very tasty.
Then of course there was everybodys favourite
appetizer, Samosa. Cumin tempered potatoes
and green peas in crisp pastry shells are as fresh
and favourful as youll fnd anywhere.
Then it was back to watching through the
window as we watched our Tandoori dishes
being prepared. The guys working the grill are
experts and make cooking up the most delicious
and moist grilled meats look efortless. Murgh
Kalimirich is boneless chicken marinated in
yoghurt and black pepper that showcases
the quality of the ingredients with its minimal
favours and was one of our favourites due to
its simplicity. Chakori Kabab is a chicken kebab
in a marinade of green herbs and a hint of
fenugreek. Personally I can never have tandoori
without including the specialty of Amritsar (the
historic city of Punjab), Chicken Tikka. At Copper
North India but it now a nationwide favourite.
But it was Malai Kulf that was the winner for
us homemade Indian ice cream that is so lush
and creamy you may have a spoon duel if youre
sharing like we were!
Copper Chimney brings the culinary delights
and traditions of Northern India and delivers
an authentic dining experience that feels truly
traditional but perfectly of our times.
Copper Chimney is located on Bidaa Strip. For
more information visit: or call
222 63 114 for reservations. Find out more :
And what better curry to scoop up with these
breads than Murgh Makhani, the immensely
popular Copper Chimney Butter Chicken.
Boneless pieces of tandoori chicken simmered
in a tomato and butter favoured gravy and
accented with dry fenugreek put this up there
with the best butter chickens weve tried. We also
tried the Parda Gosht Biryani, a pastry sealed pot
of safron rice and lamb where the lambs melts
in your mouth and the rice delivers a perfect
favour complement.
For dessert we had Jalebi, which are small
deep-fried wheat four pretzel shapes soaked
in sugar syrup and served with rabdi-Indian
clotted cream for dipping, and Gulab Jamun,
which are balls of thickened milk, fried and
soaked in safron sugar syrup that originated in
Chimney this dish is outstanding. If youre more
of a lamb lover when it comes to grilling, then
you will love the Burrah Chop; a house specialty
of cinnamon scented lamb chops with zesty
spices that are succulent and full of favour.
We were then served some of the wonderful
breads on ofer at Copper Chimney. The classic
Naan of traditional refned four bread baked
in the tandoor and the Lassoni Naan, with
a sprinkling of garlic, were both baked to
perfection and everything you want from a
Naan. For something a little diferent we tried
the house specialty bread Roomali Roti, which
is delicate handkerchief-thin bread tossed and
cooked on the inverted griddle and Pudina
Parath, a mint favoured, crispy layered whole-
wheat bread that was delightful.
New Yorkers eat a slice.
Do you use red pepper flakes and
whats your feeling about them and how
they contribute to the experience of
eating pizza?
I dont put anything on my pizza. I dont
put on the red pepper flakes because it
spices it up, which isnt for me. But some
people like it. Red pepper flakes, Parmesan,
and oregano those are the only three
things we put out there at Joes.
Which is a truer experience?
I never put anything on there. I like the
way the pizza tastes by itself, the sauce, the
cheese for me, pizza isnt supposed to
be spicy. Its like when you see people put
Tabasco on their pizza. I dont get it. Its a
truer experience to taste it the way we made
it. And when youre tasting our pizza for the
first time, you should not put anything on it.
The red pepper flakes, thats for if you want
to change it up a little bit. You taste it with
nothing on it first. Or sometimes, if youre
using them, [it means] the pizza doesnt
taste as good as it should and you want to
make it taste better, you know?
What about your grandfather, what
does he think?
Ive never seen my grandfather put
anything on a pizza in my life. He wont even
reheat a pizza. Theres no reason for him to
put anything on his pizza. Hed rather make
fresh pies for people.
Do you have any feelings about
people who dont use them?
To each his own I guess, but normally,
you can tell the real New Yorker by how he
comes in and gets his pizza. A regular slice
on a plate with nothing else on it, folded in
half and out the door thats a New Yorker
on his way to work.
By how they take a slice to go
Every New Yorker has a slice joint, a
place they personally identify with the
quintessential New York City slice. This
isnt the place theyd necessarily go
for a pie, mind you. But the place that
famished or full, theyd seek the place
theyd say you have to go when asked
where to get the premier New York City
For many, that place is Joes Pizza in
Greenwich Village where it was founded
by Pino Joe Pozzuoli in 1975. The tiny slice
joint on Carmine Street is hardly bigger
than one of the pizza boxes youd take a
few slices to go in and is still owned by Joe,
now 73, though its been managed by his
grandson Savatore Vitale for some time.
In this interview, Vitale discusses how
he prefers to eat a slice, whether theres a
truer New York City slice experience (with
red pepper flakes or without), how his
grandfather eats his pizza, and how real
$!!% $' ()
Name: Dari AlHuwail
Restaurant: Hashtag Burger
Title: Burger Flipper and Co-Founder
Who in the world would you most like to meet, and if they came to your
house for dinner, what would you serve them?
Many people really! I have, however, had the pleasure to meet with Humanitarian
Dr. Abdulrahman AlSumait (Prayers for his speedy recovery inshallah) and
accompy him on a short trip in Kenya. Still, Id love it if he could join us at home
for a meal. Id want to serve him my burgers.
What experience most defned your decision and desire to get into the
food industry?
Working at Solo Pizza Napulitana with my dear friends spreading dough and
creating authentic Italian Pizza. After all, Amr, owner of Solo Pizza Napulitana, is
my partner in crime at Hashtag Burgers
If there was one meal you could eat every day without consequences, what
would it be?
Im a variety and mix it up man who likes to try new things, but if that was
the case I would want to travel the world and eat authentic dishes from each
country! Not sure that was the answer you were looking for there, but hey!
What do you like most about Kuwait?
Its home! I love it all, but the ocean has a special place in my heart
Where is your favorite place to shop for food and ingredients in Kuwait?
What is the one ingredient in food that you think makes all the diference
to the taste of the whole dish?
Hot chili peppers!
What food most reminds you of your mothers house, and why?
Chicken Machboos! If I ask grandma what we are having for lunch tomorrow at
our weekly gathering, her answer will be Machboos Deiyaay!
What do you do to relax in Kuwait?
That would be the boat ride back to shore after a long day of environmental
work with the Guardians of the Sea, Kuwait Dive Team.
If you were to leave Kuwait and could take only one memento with you,
what would it be?
This is a tough one really! I hope that day wont come.
Is having an unbearably grating voice
important? Just wondering...
Jean-Christophe Novelli vs Toby Young
So, this one time, food critic Toby
Young was judging food by Jean-
Christophe Novellis students on the
British version of Hells Kitchen, and
got so wasted and cranky that Novelli
BANNED him from ALL of his restaurants
They were invited onto the show as
dinner guests but all they did was get
steaming drunk. They couldnt even
walk by the end of the evening,Novelli
told The Independent. Im bothered
because it hurt the contestants. They
were excited at critics trying their
food, but [Kate] Spicer and Young were
just sarcastic and obnoxious. Ive now
banned them from my restaurants. Kate
Spicer, Tobys partner-in-crime during
the incident offered, I can see why he
was upset by what we said, but the food
was bad.
sniped at one anothers forays into celeb
chef-dom and restauranteur-ing. But,
really, this fight is world-weary, decades
old, and makes us want to take a nap.
Everyone loses.
Martha Stewart vs Rachael Ray
Oh, did you think we were forgetting
about the girlfights? Homemakers
have claws, friends. In 2009, Martha
responded to a question about her new,
younger, EVOO-slinging competition
Rachael Ray by asking: Competition?
What competition?
Marthas points: 1. Rachael cant bake.
2. Rachel is an entertainer while Martha
is a teacher. 3. Rachel basically ripped
off and reworked Marthas old recipes
for her own cookbook. So THERE.
Rachels response? Surprisingly
graceful! She commented, I ts true. I ts
100 percent true. Why would that make
me mad? Her skill set is far beyond mine.
I ts simply the reality of it. That doesnt
mean that what I do isnt important.
Gordon Ramsay vs Marco Pierre White
While some chefs revere their
relationships with their mentors to such
a high degree that it results in an all-
out Top Chef blubberfest, other mentor/
protg duos have more of a Luke
Skywalker/Darth Vader relationship. Case
in point: Gordon Ramsay and his mentor
Marco Pierre White. Its White from whom
Gordon has learned his particularly
caustic and abrasive brand of kitchen
demeanor, and he turned it right back on
his mentor during his rise to fame.
The most notable attack was an
evil genius move by Ramsay, which
involved stealing the reservation book
at Auburgine (which could seriously eff
over a restaurant back in the day) and
blaming it on White. The accusation
blacklisted White with some important
I talians, while buoying Ramsay, so it
was especially obnoxious when Ramsay
later confessed to the whole thing with
a sneer. More recently, the two have
Celebrity chefdom is rife with conflict: from the great foie debate, to vegans vs the world, to Anthony Bourdain vs everybody
else, chefs arent known for their polite manners. Heres our definitive roundup of the biggest, baddest, craziest celebrity chef feuds.
30 seconds prior to tasting this action allows
the aromas of the oil come out.
He warns against bias color has no
bearing on the favor or quality of an oil,
so professionals will actually taste out of
blue glasses in order to minimize any color
infuences. Colemans advice is to taste each
slowly, slurp the oil to aerate it, and then decide
based on your own preferences.
up the subtleties and diferences. He says,
When we taste oil, you always want to put it
in the palm of your hand and you want to taste
it on its own, just like you would a glass of wine
or a piece of cheese to see the favor profle
and thatll give you ideas on how its going to
function with the food. You hold the oil in the
palm of your hand in order to warm it, put your
other hand over the oil and move it around for
Olive oil is a kitchen staple for any cook,
but we often spend little time choosing our
oils. Like a great wine, the terroir, production,
and particular olive varietal used can have
an impact on the favor and how it would
pair with a particular dish.
In the video above, Eatalys oleologist (yes,
this is a real profession), Nicholas Coleman
shows how to properly taste olive oils to pick
Burger Boutique opened in 2005
and developed a loyal following pretty
quickly. It was the first dedicated burger
joint in Kuwait and this focus was evident
in how good the burgers were. Others of
course followed suit and now Kuwait has
more burger places than you can shake
a stick at. So when Burger Boutique
reopened last month, after being closed
for a year, we wanted to know whether it
still had that special something.
From what we found, they still have
it, plus a whole lot more. Those expecting
the same Burger Boutique will be in for a
surprise, but trust us, one theyll like. The
location has changed (directly opposite
the old place) the logo has changed, the
color theme has changed, the menu has
changed, the concept has changed; the
only thing that hasnt changed is the quality
of the food.
They now have an in-store bakery
where they bake all their own burger buns
potato rolls, whole wheat sweet potato
rolls and hot dog buns (they also bake the
buns for Slider Station here too). Building
on this, they also make their own pickles,
jalapenos, sauces, smoke and favour their
own bacon, have cheese made to their very
own specifcations and even make their
own sausages! They pretty much make
everything they can themselves. The beef is
grass-fed, certifed organic and the fries are
cooked in healthy canola oil, the ketchup is
even organic. There are no preservatives, no
nitrates, no GM foods; as the menu attests
its natural. It doesnt stop there; the menus
are printed on recycled cardboard boxes,
the napkins, cutlery, and wrappers for the
burgers are all made from recycled material
too. When the menus become damaged they
then get recycled to make bill holders to
present the cheque to the customer in. Burger
Boutique screams organic, natural, quality.
Another thing they also provide is
transparency. A large window provides a view
of the bakery where you can see all the buns
being baked, which is pretty much a twenty-
four hour operation. The grill area is also open
and there for all to see. They want you to
know the quality of the ingredients and how
the fresh it all is.
They ofer eight signature burgers and
eight sliders on the menu. We loved the Bacon
Swiss and the Green Chilli burgers. From the
sliders we had Room 22 and went crazy for the
Under The Sea, which is a fried fsh flet, with
citrus tartar sauce, served on a red bun. But
for the creative amongst you out there, they
also ofer a chance to build your own burger;
frst choose organic grass-fed beef or chicken;
then decide if you want a potato roll, whole
wheat sweet potato roll, or a lettuce wrap;
then choose from cheeses like Tillamook
Cheddar, Black Trufe White Cheddar or good
old American; then sauces including Green
Chilli Aioli, Smoky BBQ Ranch, or Portobello
Cream; free toppings include House Pickled
Chili or Cucumber and House Sweet Relish;
fnally there are premium toppings such as
Hickory Smoked, Apple Wood Smoked, or
Maple Chipotle Candied Bacon, Caramelized
Reopened, revamped, recycled, ridiculously good
Behind the Skinny Cloud counter you
may recognise the old Burger Boutique door,
which has been reconstituted and now adorns
the wall in a very stylish manner. This nod to
the past that is present in the newly opened
Burger Boutique is ftting. Its all changed here
but they know why they were loved in the frst
place, and that certain something is defnitely
still there, only more so.
For those who havent tried Burger
Boutique before, you should; for those who
loved the old Burger Boutique, accept change,
and you will love the new Burger Boutique
even more. We dont see how anyone couldnt.
b + f Burger Boutique is located on
Mezzanine II, Arraya Mall, Sharq. For more
information visit
or call 22299775. Follow them on twitter
For those watching the waistline, Burger
Boutique ofers the option to Zap It. What this
means is that you can choose lean grass-fed
beef, fat free cheese, and low fat sauces and
dressings for your burger. You can even zap your
fries, which means they will be air-fried using
60% less oil. This cuts the calories but tastes
just as good. We struggled to tell the diference.
After youve fnished and settled the bill,
youll probably (if youre like us) be thinking
of dessert. There are none on the menu but
worry not, youll be encouraged to stop by
the Skinny Cloud counter on your way out.
This is a brand new concept being ofered by
Burger Boutique. Skinny Cloud is an ice-cream
like treat that is billed as being half the guilt,
twice the fun. First choose a favour of Skinny
Cloud, then choose fllings. They will then
be loaded into a machine that looks a little
like a drill that will swirl your Skinny Cloud
and your flling together youre essentially
creating your own ice cream! You can then
choose toppings. At the recommendation of
Burger Boutiques infamous Vilas, we went
with Peanut Butter Skinny Cloud and swirled
in Maple Chipotle Candied Bacon. Amazing!
French Vanilla, swirled with frozen Dallys
Chocolate Pudding (from the Slider Station
dessert menu) with white chocolate topping
was also delicious, and devoured.
Onion or Fried Organic Egg. This allows the
choosy eater to order exactly what they want
and the creative eater to truly indulge and
experiment. You could have a diferent burger
every time no matter how many times you
visited Burger Boutique.
To go with the burgers you can choose
from a variety of fries such as Herb, Cajun, or
Dynamite, which come topped with house
made chili, cheddar, bacon, roasted onion,
and jalapeno & chipotle ranch, that are every
bit as good as they sound. There are also
Sweet Potato Fries and Pommes Noisettes,
which are little balls of mashed potato that
are then fried. To go along with the fries they
also have some accessories Maple Sticky
Bufalo Shrimps (Just like OFK), Onion Rings
and Mushroom Poppers are both breaded
in Panko which give them a crunch and
lightness like no other breadcrumb can, then
there are the Jalapeno Bottle Caps, which
are slices of jalapeno, breaded and fried and
served with honey mustard. Warning, these
are addictive!
The Hot Dogs are delicious, which is
understandable as they make the sausages
in-house. We went for the New Yorker, which
comes with organic ketchup, mustard,
mayo, house sweet relish, fresh jalapeno,
and sauerkraut.
Restaurant: Zone Restaurants Complex
Title: Executive Sous Chef


When did you first get into cooking?
I would say that would be pretty much all my life. (Lebanese are known for their
love of good food).
Where were you before you came to Kuwait?
I worked in a renowned Lebanese restaurant in Russia, before coming to Kuwait.
If you could choose, what would your last supper be?
I couldnt possibly pick one! I love to keep healthy, so I d go with fresh
ingredients, simple cooking methods and superior taste every time.
Describe your favorite dish from your home country.
Shish Barak - a traditional Lebanese meal consisting of dough rolls stufed with
mincemeat and cooked in yoghurt.
Name three ingredients you cant live without in the kitchen.
Water - the most basic - we cant live without water!
Spices - especially my 7 in 1 mix
Vegetables - to add depth and favor to any dish
What is the most important part of a sandwich?
The middle partwhere the filling and bread combine.
How does your personality difer inside and outside the kitchen?
I am always extremely focused at work. Each area of operation is under my
supervision and I am responsible for the food and experience - I try to ensure
that our patrons are always delighted. Out of work, I am a lot calmer and some
would say friendlier!
What are the best and worst parts of being a chef?
The most amazing part of being a chef is to have happy customers. The worst
part would defnitely be the hoursits not easy to strike a balance between
personal and professional life.
What are your passions outside the kitchen?
I love cars and hunting.
If you werent a chef, what would you like to be?
I would have loved to be an ofcer in the army A totally diferent career!
What came frst; the chicken or the egg?
According to a leading scientists study only proteins are found in a hens
ovaries... As the chicken ovaries are necessary for the formation of the egg,
it stands to reason thats its a joint effort. Eggs only exist when they are
inside a chicken!
Tea or Cofee: Cofee (chefs work long hours!)
My Breakfast: Grilled cheese with fresh honey
My Knives: Green knives - vegetable knives
Most overused spice: Lebanese 7 in 1 spice (ground black
and white pepper, cinnamon, allspice, cloves, nutmeg and
coriander-livens up most dishes!)
Favorite Travel Destination: Turkey
Dream Car: BMW z4
Favorite Food Aroma: Fresh rosemary
Distributed by MCT International
as chairman of the board of A&P and is now a
senior adviser to BrightFarms. And you have to
persuade consumers, who have no idea there
is a supply issue in California, youre doing it for
a good reason.
What sets BrightFarms apart from other
urban-farming enterprises is its business
model. Lightfoot, 42, spent a decade
developing retail software before joining
BrightFarms in 2011. Im a business supply-
chain guy, he explains. I just happen to
also care about the environment, so I spent
years looking for something I could make
money on.
Lightfoots innovative arrangement allows
grocery stores to pay nothing to build the
farms. Instead, they sign a 10-year contract to
purchase their lettuce, tomatoes, and herbs
from BrightFarms, with a guarantee that prices
will never exceed average infation. According
to BrightFarmss projections, if future price
increases mimic historical patterns, its produce
will cost a fraction of market rate by 2030. In an
industry where margins average just 1% to 2%
per year, those savings would have a signifcant
impact on grocers profts.
That promise of a boosted bottom line
attracted Oklahoma City-based grocer
Homeland, which signed a deal to put a
40,000-square-foot farm atop a parking lot
adjacent to one of its 76 stores. BrightFarms also
won over McCafreys, an upscale New Jersey
chainlet; has letters of intent with 13 other
retailers; and will be building a 100,000-square-
foot farm in Brooklyn, New York, that will grow
up to a million pounds of produce each year.
Thats a lot of highway miles cut out of the
vegetable procurement process. Our banner is
a fresh experience, says Homeland CEO Darryl
Fitzgerald. And it doesnt get any fresher than
growing it next door.
BrightFarms wants to help grocers keep
their customers close and their produce
even closer.
Nobody ever complains about vegetables
being too fresh. Not shoppers, who increasingly
seek out high-quality, locally sourced produce,
and certainly not grocers, for whom freshness
means longer shelf life and less waste. What
both cohorts do grouse about is the cost and
difculty of getting the freshest possible food.
Volume distributors are rarely right across
town, and every highway a shipment of
tomatoes has to traverse on its way to market
brings it closer to spoilage. In an industry that
loses an average of 6% of its produce to waste,
cutting distance can directly boost dollars.
Paul Lightfoot wants to help grocers
eliminate distance. His company, BrightFarms,
has deals with more than a half-dozen chains
to build and manage hydroponic greenhouses
on store rooftops, parking garages, and empty
lots. There, farmers trained by BrightFarms will
grow tomatoes, lettuce, and a mix of herbs-
-which can be delivered directly to shelves
after harvesting.
The partnerships provide the freshest
possible produce, as well as consistency in
pricing. Stores constantly struggle to respond
to market volatility: A drought in California
can make the cost of lettuce jump overnight,
while a freeze in Florida can send tomato prices
soaring. To make the same amount of money,
you have to be on your toes about when to
adjust prices, says Christian Haub, who served
A recent study from the University of St. Andrews in Scotland
researched couples on dates and their expectations for who
would pay (and the motivation for those expectations.)
The not surprising part (that we hoped would not be true): men
are willing to pay for a date if shes pretty.
The more surprising part: The more attractive a man is, the more
women expect him to pay.
Also: people who thought themselves attractive also said they
deserve to be treated.
This is kind of one of those no duh studies that you feel like you
could have written, and for only $30. (Assuming thats how much
the last dinner you had to pay for cost, on an unsuccessful date.)
But lets keep this in mind: if youre on a date with someone and she
expects that you pay, she might think of herself as quite the catch.
(Maybe she is.) And if your date offers to pay, he might be into you.
If she doesnt expect you to pay, she might not be attracted to you.
A bunch of maybes about something that daters have expected
all along. Thanks, science.
If youre pretty enough, says science
Recipe from Les Petits Macarons: Colorful French Confections
to Make at Home (Running Press, 2011) by Kathryn Gordon and
Anne E. McBride.
Preheat the oven to 300F. Pulse your almond flour, salt and
confectioners sugar in the bowl of a food processor four times, for
four seconds each time. (If you do it for too long the mixture will
get pasty.)
Sift your dry ingredients over a piece of parchment paper. Make
sure the holes of your sifter are not too large or it will result in
lumpy macaron tops!
Place your powdered egg whites, granulated sugar, cream of
tartar and aged egg whites in the bowl of your electric mixer. With
a hand whisk, incorporate until everything is combined and a little
frothy. Then attach the bowl to the mixer and whisk on medium-
high speed until glossy stiff peaks form (about 8-11 minutes).
A good test to check if your meringue is ready, is to hold the
bowl upside-down. If your meringue doesnt slide or move, you are
ready to go. You can also tell your meringue is ready when the whisk
leaves deep tracks in the bowl when rotating.
With your spatula, fold the dry ingredients into the meringue
until you reach what we like to call the unique macaronnage stage.
It is important to fold the different components just enough,
but not too much, or the macarons will crack. To make sure that
you have reached the right point, once the ingredients appear
combined, lift some of the mixture a few inches above the bowl
with the spatula. If it retains a three-dimensional shape, fold it
again. When folded just enough, the mixture should fall right back
into the bowl, with no stiffness, in one continuous drip. If you are
adding food coloring, make sure to add when the dry ingredients
appear to be just incorporated.
Pipe the macarons 1 12 inches apart on a silicon baking sheet.
Slam the baking sheet onto a flat and stable surface to remove the
excess air (slam six times, from six inches above the table). If you
like, you can dip your finger in water and smooth the tops even
more. Place a second baking sheet underneath the first and pop
them in the oven -- this helps keep the macarons from burning.
Next, set the tray aside for one hour, or until the skin forms. This
helps form the feet. Once your skin has formed, place macarons in
the oven for ten minutes. (You may need to add a minute or two
depending on how large you piped your shells. I make mine two
inches, and bake the macarons for ten minutes at 300). To test if the
macaron is done, carefully try and lift one macaron off the baking
sheet. If it just lifts, but sticks a little, your macaron is ready to go.
Cool completely before removing and filling. If the macarons
darken too quickly, put a wooden spoon in the door of the oven
to prop it slightly open. If you overcook your macaron, dont fret.
Overcooked is better than undercooked -- undercooking leads to
sunken tops. If you have trouble removing the macarons from the
baking sheet, try placing a few drops of water under the silicon
mat. If that still doesnt work, place the macarons in the freezer for
fifteen minutes. They should pop right off.
Then fill them, and enjoy.
Walking into The Butchers Den, there is
no mistaking what kind of restaurant youre
entering. The name alone will probably point
you in the right direction, but one word
echoes through the dcor, the menu, and
subsequently your appetite beef!
Located at Al-Bidaa Strip, The Butchers
Den occupies two foors with very distinct
personalities. The frst thing youll encounter
downstairs is the wallpaper. This Andy Warhol
work, entitled Cow Wallpaper [Pink on Yellow],
1966, lets you know what youll be in for classic
steaks served in a contemporary setting. Its
fresh, bright and modern.
The upstairs, which has a warmer, cosier
feel than downstairs. It is available for private
functions and reservations and can be divided
into two separate rooms. They have a small open
kitchen area upstairs, too, for live cooking shows.
At the top of the stairs youll fnd a conveyor belt,
the kind normally employed in running sushi
places at The Butchers Den porcelain cows,
painted by a variety of artists, ride around the belt
instead of raw fsh. Its all about the cow here!
Taking our seats downstairs, our appetizers
were waiting for us. Cotton Candy! It was such
an oddball thing to fnd waiting on the table and
we loved it. After wed polished it of, we moved
onto the frst courses. The Onion and Spinach
Quiche imparted great favors from such humble
ingredients and the Leek, Shallot & Cherry
Tomato Tart was delicious and, served in a mini
cast-iron skillet, looked great, too. But I know
what youre thinking, all Ive been talking about
is cows, so wheres the beef? Wagyu Carpaccio
was unlike any Carpaccio Ive ever tasted. At The
Butchers Den they serve it with rocket and fgs.
The slivers of beef melt on the tongue leaving an
incredible favor, and a taste for more.
Dominating the menu at The Butchers Den is
the choice of meats. They ofer Australian Wagyu
of varying grades, USDA organic and Argentinian
under their Speciality Meat Cuts section, then a
USDA CAB (Certifed Angus Beef ) section and
fnally USDA Prime Cuts. Each section carries
diferent cuts of beef.
We tried an Argentinian Ribeye, an Organic
fllet and a Wagyu Striploin Red (6 -7 grade). We
opted to take the steaks medium and without
rubs or glazes. Beef this good doesnt need
such things. We were served sauces such as
Barnaise, Mushroom, Peppercorn and a Mixed
Berry Jalepeno sauce. I tried these and they were
good, especially the mixed berry, but the meat
Its all about the beef
that saddened me a little. I was roused a little by
the Chocolate Chip Wafes with Vanilla & Dark
Chocolate Ice Cream, but I was still thinking
about beef. Then it arrived
Bacon & Chocolate Chip Cookies! Yep, you
read it correctly. That was bacon in a cookie. I
couldnt have been happier. Served on slate, with
a cup of milk adorned with a sugar coated vanilla
pod, the three cookies just looked like regular,
albeit warm and still soft, cookies. But those little
bits of beef bacon were waiting inside to tantalize
my taste buds, combining with the chocolate to
deliver a warm, salty, sweet delight. From four of
us eating, we were divided 50/50 on this concept.
That was fne by me; I got to devour more of them.
The Butchers Den is located at Al-Bidaa Strip.
For more information visit their Facebook page or follow
them on twitter @ButchersDen For reservations
or queries call 2226 3140.
didnt need these either. Then came the two
dishes that were probably still talking about as
you read this; the USDA CAB Short Ribs had a
smoky, sweet glaze that made the meat black on
the outside. When you sliced through the meat,
it fell of the bone with ease revealing a pink
succulent center. I managed to refrain myself
from gnawing at the bones when the meat was
fnished! Then came the daddy of all steaks; a
Wagyu Fillet Black (8-9 grade). My attempts to
explain exactly what this meant to the table were
put to shame by The Butchers Den manager
Denzels knowledge. Wagyu, he told us, literally
translates as Japanese Cow. It is a way of raising
cattle, once almost exclusively in Kobe, Japan,
that ensures great marbling and naturally
enhanced favor, tenderness, and juiciness. The
cattle are fed milk, cheese and, for the last 300-
500 days of production, are grain-feed. The grade
refers to the amount of marbling on a scale of
1-12. Thats pretty much how Id said it, Im sure!
Its hard to describe the amount of favor a
piece of meat with no sauce, marinade, glaze,
or rub can have. As youre eating it you realize
the favors are coming from the meat itself. It
doesnt taste merely of beef, but so much more.
The meat is so tender and youll fnd yourself not
wanting to swallow, savouring every chew as it
releases its favor.
The sides on ofer at The Butchers Den are
subtle and serve as perfect accompaniments
to the meat cuts. The Beetroot & Turnip
Slaw was crunchy and light and the Crispy
Parsnip Chips were a unique alternative to
potato chips. We opted mostly for greens,
preferring to fll up on protein (aka damn
tasty beef ) rather than carbs - Wilted Chard
and Baby Marrow partnered well with all of
the meats. The Charred Glazed Figs added a
touch of sweetness and was my favorite side.
And so with a heavy heart we moved onto
dessert - we were leaving the meat behind and
Remember ice cream? Its what
we used to eat before the onslaught
of frozen yoghurt places threatened
to turn Kuwait into a no-fat zone! Ice
cream used to be a simple pleasure.
Before guys from Vermont started
throwing anything they could find
into the mix and coming up with zany
names, before American companies
hid behind umlauts, pretending
to be Scandinavian, to make their
products more exotic. Before all
that there was simply ice cream.
Everybody has a favorite flavor. It can
be a defining characteristic of a person.
Where others are offering evermore
flavors and combinations, Alacant, a
premium Spanish artisan ice cream
maker, prefers to keep things simple.
Their core line consists of fruit ice
creams. Fresh, punchy ice creams like
lemon, orange, melon, and mango. They
also offer chocolate and coconut, too. I
avoid using the word flavors here as it
doesnt really hold true of Alacant. This
is real ice cream made using traditional
methods and ingredients. They have
established a rigorous selection process
through which only the choicest
ingredients providing the greatest
guarantee are selected: base products
that maintain all their freshness and
naturalness without preservatives.
But it isnt just the ice cream itself
that sets it apart from the others; the way
it is served is also unique. Each ice cream
comes packed into its namesakes fruit.
They take the highest quality, freshest
fruits, carve them out and load them up
with ice cream. The most impressive of
these is the melon ice cream that comes
as a wedge of melon with the ice cream
replacing the flesh of the fruit. You could
almost imagine a full melon, filled with
ice cream, was sliced open and served.
When you scoop up a spoonful youll
discover a rich, creamy, but not at all
heavy, ice cream with real fruit chunks
hidden within. But dont let that rich
creaminess scare you off. Alacant ice
cream is made with skimmed milk and is
an excellent source of calcium and Vitamin
B2. Part of their process is manual, a
traditional process that consists of gently
whisking at low temperatures to get that
texture and creaminess. This avoids ice
crystal formation and is characteristic of
authentic ice creams.
Alacant ice cream is available in
Kuwait though delivery only at the
moment. They deliver to the whole of
Kuwait (including the chalet areas), and
will be available in fine supermarkets
and restaurants soon. Future plans also
include Alacant ice cream shops here in
Kuwait where you can stop by and enjoy
some tasty, artisan Spanish ice cream.
If youre bored of the frozen yoghurt
scene, sick of overly complicated ice creams
and are looking to rediscover one of the
simplest pleasures in life, Alacante will help
remind you what simplicity means.
So go ahead, grab a spoon!
For more information on Alacant ice
cream visit To
order call 182 2288 EXT: 305 or call the
hotline on 97281110.
A scoop of the good stuf
Restaurant: Ubon
Title: Head Chef

When did you frst get into cooking?
At the age of 23.
Where were you before you came to Kuwait?
Ubon, Thailand
If you could choose, what would your last supper be?
Amrita Food (food granting immortality)
Describe your favorite dish from your home country.
Steamed sticky rice with fresh beef salad.
Name three ingredients you cant live without in the kitchen.
Salt, sugar and vinegar.
What is the most important part of a sandwich?
How does your personality difer inside and outside the kitchen?
Im usually calm whether Im in or out of the kitchen.
What are the best and worst parts of being a chef?
The best part is when guests appreciate my food, and compliment it. However
the worst part is when you have to replace an ingredient for a dish due to its
scarcity in the market.
What are your passions outside the kitchen?
Gardening, I love to grow my own plants and use some in my meals.
If you werent a chef, what would you like to be?
Thats a tough question, however if it werent for cooking I think Id fnd myself
in farming.
What came frst; the chicken or the egg?
The chicken of course.
Tea or Cofee: Cofee.
My Breakfast: Its brunch for me, I rarely have breakfast.
My Knives: None in particular, I sharpen my knives.
Most overused spice: (Herb) Coriander.
Favorite Travel Destination: South Africa.
Dream Car: Tractor.
Favorite Food Aroma: Jasmine.
- 3/4 cup salted butter
- 4 l/2 tablespoons cocoa
- 9 tablespoons Coca-Cola
- 24 ounces (3 cups) confectloner's
sugar (a.k.a. powdered sugar)
- l l/2 teaspoons vanllla extract
Preheat oven to 350 degrees. In a bowl,
combine: sugar, flour and marshmallows.
In a saucepan, add: butter, oil, cocoa and
Coca-Cola. Stir frequently and bring to
a boil. Pour over dry ingredients (sugar,
flour, marshmallows), blending well. In a
separate bowl, combine: baking soda and
buttermilk, then eggs and vanilla. Whisk
briefly, then fold in to batter, mixing well.
Pour in to a greased 13x9 pan (can use
aluminum) and bake for 35-45 minutes, set
the timer for 40 minutes.
While cake is baking, begin making icing
(recipe below). Once cake is ready, remove
from oven. Delicately prick holes in to cake
(using a toothpick), then ice immediately.
This will allow the icing to seep in to the
cakes crevices.
In a saucepan, combine: butter, cocoa and
Coca-Cola. Stir frequently and bring to a boil.
In a separate bowl, add confectioners sugar.
Pour boiled ingredients over confectioners
sugar and blend well. Add vanilla extract and
continue to mix until icing is smooth and free
of clumps. Evenly spread over hot cake.
*When cake has cooled, cut in to squares
and serve. Cake can be stored in or out of
fridge, covered.
Nothing says BBQ to me like Texas,
and nothing says Texas to me like a
favorite Southern dessert: the Chocolate
Coca-Cola cake. Rich, dense, moist and
chocolately; this decadent dessert has
the power to turn enemies into friends,
friends into lovers and pessimists into
optimists. This is the best chocolate cake
that you will ever eat. Period.
Ingredients (cake) *Recipe serves
approximately 15-20
- 2 cups sugar
- 2 cups all purpose flour
- l l/2 cups small marshmallows
- l/2 cup salted butter
- l/2 cup vegetable oll
- 3 tablespoons cocoa (| llke
Ghirardelli, though my mom
swears by Hersheys)
- l cup Coca-Cola
- l teaspoon baklng soda
- l/2 cup buttermllk
- 2 eggs
- l teaspoon vanllla extract

Ingredients (icing)
(Snyders HMO)
of the souk, Cafe des Espices is a little gem
and a delightful watering hole to rest up
after a hard mornings bartering. Refresh
your soul with fresh orange juice and sweet
mint tea while you soak up the atmosphere
at ground level or gaze over the world from
the rooftop terrace.
The Beldi Country Club is an oasis just
a short drive from the city and a beautiful
spot for lunch and spa time. Surrounded by
fields of roses and olive groves, your senses
come alive. Be sure to book in advance.
A popular spot for a pre-dinner cocktail
is the Grande Post Caf, located in the new
town (Gueliz). The palms and overhead
fans give a colonial feel to the place which
serves a French-Moroccan menu that is
worth staying for dinner. Reservations are
For entertaining people watching, post-
dinner drinks, and wild dancing, Djellabar
is the place to be.
One of the most exhilarating
experiences, both visually and culinary,
that represents the heart of this fascinating
city is Jemaa El Fna, a square and market
place in the old city. Come night fall, one of
the largest open-air kitchens comes to life
and all of your senses are enlivened.
For those who yearn local culinary
secrets, an afternoon cooking course at
La Maison Arabe will help you understand
the foods and spices that are on display
around you. A fun and indulgent way to
bring Marrakech home with you.
Make your way to Jardin Majorelle, in
the new town, for serenity and inspiration.
The vivid gardens were designed in the
1920s and belonged to fashion designer
Yves Saint Laurent.
At the lux Riad El Fenn in the heart
of the Medina, rooms are large and airy
with high ceilings yet super private and
quiet with baths fit for Romans. They
think of everything before you have time
to. Whether its tea and delicious cakes
around the courtyard when you need the
extra energy to face the souk or dining on
the organic culinary delights at the rooftop
restaurant, the hotel is very hard to leave.
Maison 27 is a haven from which to
explore the bustling city and surrounding
Atlas mountains. Part of a beautiful
development by renowned architect
Charles Beccora, this English-owned
private villa is beautifully decorated and
comes with a large pool in the garden
and a lovely daily who provides breakfast,
lunch and dinner according to your wishes.
For those wanting to disconnect from
the world, Kasbah Ourika is your place.
Located on a hilltop above the Ourika
valley, this is one of the most beautiful
locations you will ever find yourself.
Intricate attention to detail abounds, from
the gorgeous rooms with fireplaces and
interesting furniture to the eclectic library
and 360 degree views that will blow your
Located in a small square in the heart
In Marrakesh
Winta minhum
Youd think that writing restaurant
reviews for a magazine in Kuwait would mean
that we may have had our fll of Kuwaiti food
at bazaar. Sadly this isnt the case. Sometimes
it seems we could be anywhere else on the
planet based on the cuisine we sample and
write about. There are of course myriad
Lebanese, Persian and more generic Arab
food choices, but in a country that loves its
food, it can sometimes be frustrating when
you want a celebration of its local cuisine.
So when Hanhum opened up for business
in Al Hamra Tower there was much rejoicing in
the bazaar ofces. Al Hamra Tower seems the
perfect setting, with its ties to Kuwaiti heritage
the site of Kuwaits frst cinema to have a
restaurant that focuses solely on Kuwaiti cuisine.
Fittingly named for a restaurant that serves
wholesome, homemade Kuwaiti cuisine,
Hanhum is an old Kuwait greeting, spoken
by a person who enters a room full of people
enjoying a meal. Those dining reply by saying
winta minhum, which means they are inviting
the greeter to join them for the meal.
This warm welcoming gesture is represented
at Hanhum by a friendly staf who will greet you
at the counter. The restaurant itself is a large,
contemporary space in the caf court, on the frst
foor, of Al Hamra. When you place your order at
the counter you can watch the traditional breads
being baked right in front of you. The Tanour
bread dough is kneaded and formed before your
eyes and tossed into an earthen oven, where it
sticks to the walls, and is literally stone baked.
Tanour bread is more commonly known as
Irani bread and is pretty much the same thing.
Hanhum ofers a second type of bread, one that
Id never come across before; Tawa bread. Tawa is
a thin bread which is prepared in a similar way to
crepe. The dough is scraped out over a hot plate
until slightly crispy and then spread with a flling,
scraped up and folded.
After tearing myself away from the
fascinating breadmaking I placed my order, took
a seat and waited for my food to be brought over.
Mahshi Basal is stufed onions, flled with rice and
vegetables made to their own recipe and they
are delicious. They also ofer three varieties of
Kubbat; Aish is made with rice and minced meat,
Butat has mashed potato and minced meat and
Butat Biljibin is with mashed potato and cream
cheese. They are all Kuwaiti style and surrounded
by a fried crust that crunches, to reveal their soft
favourful innards, as you bite into them.
Then it was time to try some of the fresh
bread I had seen being made. Baith Butat
is Tanour bread flled with scrambled eggs,
For dessert I tried the Mango Trife which
was fresh and favourful but I wanted to try
something more local. Rahash Cake is a Kuwaiti
cake with a chocolate favour and a layer of
biscuit that I thoroughly enjoyed. I rounded of
my dining experience with some Arabic cofee,
which was the perfect closing to my Kuwaiti
culinary outing.
So if youre looking for a contemporary take
on traditional Kuwaiti cuisine you cant go wrong
at Hanhum.
Hanhum is located in the Caf Court, on the
first floor of Al-Hamra Tower. For delivery
call 2227 0234. For more information visit
Machbous? I opted for the Machbous Dijay, a
Kuwaiti speciality consisting of Kuwaiti spiced
chicken, served with basmati rice. It came with
Maabooch, a Kuwaiti chili mixture; Ahaar,
pickled garlic and cherry tomatoes; and Daqoos,
a traditional Kuwaiti tomato sauce it doesnt
get more Kuwaiti than that! They also serve great
Rubyan, which is shrimp, and comes served
grilled or breaded.
potatoes and vegetables, but I preferred the
Imsakhan, which is Tanour flled with chicken,
sumac, pine nuts and a garlic sauce. I also tried
the Tawa bread flled with Zaatar and olive
oil, and a sweet version flled generously with
Nutella, which I devoured.
For the main dish, who can go wrong with
Keep like with like.
Before the big cleanup, sugars, salts, flours and other sweeteners
were all mixed up. ( The horror!) I dedicated one shelf to flours, one
to sugars and chocolates, and the other to salts and sweeteners.
Now everyone knows exactly where to look for the chickpea flour,
maple sugar or agave nectar.
Consider what you use, and how often you use it.
The items on the eye-level shelves are things we use most
frequently. This makes gathering ingredients convenient, so think
about what you use and place it accordingly. I have a space up at
the top for refills (like the extra boxes of brown sugar) and things
we just dont use very often (like applewood chips).
Use food-grade airtight containers.
Airtight containers are best for storing dry ingredients. Since
nothing can spill out from them, they keep your shelves free of
stray grains or dustings of flour. The added bonus is that you can
choose different sizes for different ingredients. And doesnt a
pantry full of uniform containers look better than one with half-
empy bags and boxes?
Label (and date) things.
We cant tell the difference between AP flour and pastry flour
without a label. And I certainly couldnt identify every type of
rice we have. Amanda keeps a wet-erase marker on hand for easy
labelmaking -- when the black barley is gone, the name on the
container will just wash away. You dont have to label every single
ingredient in your pantry if you dont want to. I am encouraging
you to date things, though. Knowing how fresh your pantry items
are is always a good thing.
Keep track.
This ones easy: stay familiar with what you have on your shelves
to avoid bringing home any duplicates. When you run out of an
essential, add it to your weekly grocery list.
cook foods at very high temperatures,
using liquid as a medium. The Modernist
Cuisine Team at Home explain, A pressure
cooker is essentially just a pot with a
semi-sealed, lockable lid and a valve that
controls the pressure inside. It works
by capturing steam that, as it builds up,
increases the pressure in the vessel. The
pressure increase in turn raises the boiling
point of water.
So pressure cookers use high pressure
to cook foods, but whats the benefit of
using them? The basic way to understand
it is that with the higher boiling point,
the cooking temperatures are higher. Co-
founder and author of Modernist Cuisine
Nathan Myhrvold explains, A pressure
cooker cooks food about 40-50 degrees
hotter than in an open pot, and higher
cooking temperatures lead to faster
cooking times.
Pressure cookers = higher pressure +
higher boiling point = faster cooking times
As the liquid in the pressure cooker
begins to boil, the vessel will allow the
pressure to rise until an ideal level is
reached, at which point the lid will lock
into place and the cooking process will
begin. With the lid locked in place, the
pressure cooker traps in the steam from
cooking and prevents the liquid from
evaporating. Once the cooking process is
done, the air vent unlocks from the lid and
slowly and safely releases the steam until it
is safe to open. As is the case when using
any new cooking equipment, its important
to read and fully understand how your
specific pressure cooker works, because
the incredibly hot steam produced from
the pressure cooking can be dangerous if
its not handled properly.
Why pressure cookers are not as scary as they seem
Youve probably heard people
talking about a pressure cooker,
whether its your friend who is always
on the forefront of new culinary trends,
a hip new chef experimenting in
molecular gastronomy, or someone at
your most recent dinner party telling
you about this weird slow cooker they
just heard about. In recent years, these
devices once relegated to restaurant
kitchens have started to become more
commonly used in home kitchens.
Dating back to the 17th century,
pressure cookers are somewhat of a
mystery topic for cooks, despite the fact
that theyve been around for so long. If
youve ever heard someone talking about
them before, you may have also noted a
hint of fear in their voice, mainly because
so many people are unaware of what
they are and how they work. Put simply,
pressure cookers are basically vessels that
So, whats on the menu?
Appetizer: Pesto dip served with garlic bread, Burrata Mozzarella with aged
balsamic dresing, extra virgin olive oil and sun blushed tomatoes.
Main: Baby Shrimp in a white sauce pasta finished off with fresh arugula
and lemon balsamic dresing, extra virgin olive oil and sun blushed tomatoes.
Dessert: Dark Chocolate semi fredo (and I mean really dark 80% chocolate)
with fresh Raspberries.
What drinks would you be serving?
Lemon Lime mint and Raspberry mix.
What are you doing for entertainment?
After all this cooking they should entertain me!!
If all else fails, which restaurant would you order in from to save your
dinner party?
Ricardo at the Sheraton.. Its close by and can save me with Italian.
Did this really ever happen to you? If so, tell us about the experience, was
it a huge fail/success?
I hate to admit it but I always forget dessert so I sent the driver to Hardees,
ordered 5 big cookies, took them out of the sleeve and served the guests
They loved it, but I could not keep up with the lie I confessed.
What are some of your best tips for hosting a dinner party and/or
Relax and enjoy the night yourself. Make a memory out of it by doing something
unique that your guests wont forget. What type of cuisine would you choose for the evening?
Italian Alla Dana.
$' **!+ $",!
The Challenger
Dana T Al -Salem
Managing Director at Acquire Foods
THREE hours to plan a last-minute dinner party for SIX people.
Menu must include at least 1 appetizer, 1 main course, and 1 dessert
Beverages are a must, entertainment too!
The rules:
No outside help allowed.
Use items available at home.
Additional items allowed if personally purchased.
American iteration, the original Iron Chef
(yeah, like the Japanese one) came to
the States to do a special in 1997. Bobby
Flay was the chef chosen to go up against
Massaharu Morimoto in the battle, and,
after time on the clock ran out, he jumped
up on the counter (inadvertently trampling
all over the cutting board) in a crowd-
pumping gesture. Now, in Japan, cutting
boards and knives are considered sacred,
for obvious, sushi-is-food-of-the-gods-
related reasons. So, Morimoto and the rest
of the Japanese judges were EXTREMELY
offended by this. And then, when Flay
lost, he complained about it! He accused
Morimoto of having superior equipment
or some nonsense. A year later, they went
for a rematch and Bobby pulled the same
counter-jumping shtick, but made a big
deal about how he was carefully avoiding
the cutting board so as not to offend. How
sincere of you, Robert. The winner here,
clearly, is the chef who doesnt make us
embarrassed to be American.
has beef with Semi-Homemade Cooking
host Sandra Lee. Her particular brand of
cooking with already prepared foods is a
prime example of the Food Network slump
Bourdeezy loves to criticize.
Says Tony of Sandras cooking, All you
have to do is waddle into the kitchen, open
a can of crap and spread it on some other
crap that you bought at the supermarket.
And then youve done something really
special. (...Is he making fun of us for
putting nutella on oreos? Because that is
delicious, and, if so, were offended.)
He later described Sandra as pure evil.
This frightening Hell Spawn of Kathie Lee
and Betty Crocker seems on a mission to kill
her fans, one meal at a time. She Must Be
Stopped. Her death-dealing can-opening
ways will cut a swath of destruction
through the world if not contained.
See: Kwanzaa Cake for the multitude of
ways in which Sandra Lee loses.
Bobby Flay vs Masaharu Morimoto
Way back before Iron Chef had an
Mario Batali vs Guy Fieri | Asphalt Chef
In 2010, Mario Batali partnered up with
NASCAR to host a charity cook-off dubbed
Asphalt Chef. And what better way to
generate hype for the event than a little
trash talk? In a series of videos posted to
Youtube, Batali and his competitor Guy
Fieri exchanged barbs, while the third
contestant, Chef Tim Love, kept his head
down. (For the record, Tim won). Batali
castrated Guy by claiming he wasnt a
real threat; Guy drove a truck over Marios
signature orange Crocs (thank you, Guy);
Batali perused the menu at TGI Fridays
(one of Guys restaurants) and stuck with
the story that his platinum-haired rival is
nothing to be feared. And, finally, Mario
actually dressed up like Guy, complete
with flame shirt. Sure, this rivalry was
friendly and all in the name of charity, but
the stunts pulled were hideous enough to
make our list.
Anthony Bourdain vs Sandra Lee
No big surprise that Anthony Bourdain
Celebrity chefdom is rife with conflict: from the great foie debate, to vegans vs the world, to Anthony Bourdain vs everybody
else, chefs arent known for their polite manners. Heres our definitive roundup of the biggest, baddest, craziest celebrity chef feuds.
The authentic Mexican restaurant
AZTECA, located in The Village in Abu
Hassaniah, serves authentic Mexican cuisine.
Think more corn, less wheat, more fresh
cheese, less processed Cheddar, soft Tacos,
never hard shell. Bringing together cuisines
from various regions of Mexico, such as
Oaxaca, Puebla, Guadalajara, Michoacan,
from amongst others, they use only authentic
ingredients, a mixture of dried and fresh
chillies, Mexican herbs and prepare their
handmade corn tortillas daily.
Its not only the ingredients they use and
the dishes they serve that qualify AZTECA as
authentically Mexican. Hailing from Oaxaca,
Chef Jorge Antonio Rosas Leon has been in the
kitchen from the beginning and has worked
hard to bring as much as Mexico to Kuwait as he
can. The menu at AZTECA is a testament to its
commitment to authenticity.
The dcor and design at AZTECA is a contrast
of bold colours on the walls, oranges and blues,
making you think of beaches and oceans, framed
by dark wood. A fatscreen on one wall shows
breathtaking HD footage of Mexico that makes
you want to dive into the screen.
Lacking the choice of Cerveza, I opted to
try Horchata, the classic Mexican rice drink,
with a hint of cinnamon, and ground almonds,
which was delicious. They also ofer Pina Colada,
Margaritas and Chelada beer, served in a glass
with lime juice and salt trim all non-alcoholic
of course!
One of the most satisfying elements of
eating Mexican food is not even bothering
with cutlery. The Antojitos (appetizers literally
little whim) are a great way to get your hands
messy. The Guacamole was spot on and, as its
made to order, you can let your waiter know
how spicy youd like it. Nido de Chapulines is a
nest of grasshoppers which have been sauted
with tomato, onion and coriander. If youve
never tried these, you must, they taste great!
The Flautas are deep fried rolled tacos flled with
chicken and covered in refried beans, shredded
lettuce, cream, and salsa - its the fundamentals
that make authentic cuisine so good and the
frijoles (refried beans) are so tasty and add so
much favor to any dish they are used in. the
Tostadas make use of the frijoles, crisp open fried
corn tortillas with refried beans, lettuce, sliced
tomato and a choice of chicken or cheese.
Youll really be spoilt for choice when moving
on from the appetizers. Will it be Tamales, corn
dough spread on corn husks, flled with beans,
chicken, shredded beef; or mole, a traditional
black spiced sauce from Oaxaca with chicken
wrapped in banana leaves? Maybe Burritos,
soft warm four tortillas flled with black beans,
lettuce, rice, cream and pico de gallo, and a choice
of chicken, marinated flet, or beef seasoned with
Mexican oregano and onions? Tacos? At AZTECA,
as in Mexico, they only use soft corn tortillas,
they come with a choice of red or green salsa,
and have a flling to suit everybody marinated
and milky, youll be in heaven, but it was the a
cake that does the impossible that just clinched
it as my favorite dessert. Pastel Imposible is a
chocolate cake and a fan, baked at the same
time. The combination of cake and fan is a
perfect one and the two difering textures and
favors work together so well.
Finish the whole experience of with
Chocolate Caliente, traditional Mexican hot
chocolate, blended with almonds and cinnamon,
and youll be in for a treat.
So next time youre craving a taco, head
down to AZTECA and get a taste of authentic
Mexico. See what a taco should really taste like!
AZTECA is located in The Village, Abu
Hassaniah. For more information visit or call 23907546
for reservations.
at AZTECA, and to me this seems to make
them more tasty. The Churros, as Churros have
the tendency to be, were heavenly, but I was
more excited to get down to the lesser known
traditional desserts. The Bunuelos is a traditional
Mexican fritter made of wheat four and served
with piloncilo syrup and a choice of ice cream.
The Pastel Tres Leches is a three milk cake
topped with seasonal fruit that is so light, moist
beef tenderloin, house made beef chorizo,
cheese, beer-battered fsh or shrimp to name a
few that youll just love digging into. Or will it
be Fajitas that take your fancy? Served on a hot
plate sauted with bell peppers and onions and
served with Mexican rice, pico de gallo and four
tortillas, you can choose from chicken, tender
steak, marinated shrimps or even vegetarian.
Nuestos Postres is what they call desserts
flavor to the kind with seeds,
but the latter is hard to come
by these days, so take what you
can get.
As for the cheese: Country
and animal of origin dont
matter - any white brined
cheese will do. But you must
buy it in brick form and crumble
it yourself: The pre-crumbled
feta sold in plastic tubs contains
additives and has a drier,
grainier texture than brine-
packed feta.
The idea of eating
watermelon with feta often
surprises - and sometimes
offends - those who have
never heard of it, but Ive yet
to meet anyone who dislikes it
after giving it a try. Start eating
watermelon this way, and you
wont be able to stop. If you
want to get your fix before
watermelon season is over, try
it soon.

Watermelon and Feta Salad
Yield: 4 servings
Time: 10 minutes
large watermelon, cut into
1-inch chunks
2 ounces feta cheese,
If the watermelon contains
black seeds, remove and
discard as many of them as
you reasonably can. Put the
watermelon and feta in a salad
bowl and toss to combine.
Serve immediately.
gratification that a slice of
ripe seasonal watermelon
can provide - especially
when at a picnic or barbecue
among friends amenable to a
seed-spitting contest - plain
watermelon leaves something
to be desired. To be fair, it does
not leave much to be desired. But
both its unbeatably succulent
texture and its cloyingly sweet
flavor cry out to be anchored
by something substantial, the
way Beiruts heavy instrumental
arrangements anchor Zachory
Condons syrupy, droning voice.
Watermelon was first
cultivated in ancient Egypt,
and the best way to eat it was
discovered by people living just
across the sea from the fruits
original home. If you want to
make excellent watermelon
taste even better, serve it like
they do in many Mediterranean
countries, including Greece,
Turkey and Israel: with feta.
If you were trying to
design the ideal ingredient
to complement watermelon,
youd probably come up with
something very similar to feta
cheese: creamy and dense
where watermelon is watery and
crunchy - and also salty enough
to stand up to the fruits intense
sugariness. The combination
of feta and watermelon needs
literally nothing else: no salt,
no pepper, no salad dressing.
Some versions of this recipe
call for slivers of red onion, but
its too sharp in this context
(particularly when served for
breakfast, as watermelon and
feta traditionally are). You can
add a handful of roughly torn
fresh mint, basil or parsley leaves
if you want the color contrast or
the mild herbal flavor, but that
is entirely optional.
In a two-ingredient recipe,
ingredient quality matters even
more than usual. Choose a
heavy, dark green watermelon
with a blotch of yellow on one
side (the yellow indicates that
it was ripened adequately on
the vine). Seedless watermelon
is widely considered inferior in
With the possible
exception of the tomato, no
item of fresh produce varies
as widely in quality as the
watermelon. Who among us
has not at some point bitten
into a pallid pink chunk from
a fruit salad and found ones
tongue coated in a repellent
mealy paste that no amount
of chugged water can erase
the memory of?
Then again, who among
us has not from time to
time devoured a wedge
of astonishingly sweet,
overwhelmingly juicy, ruby-red
melon flesh?
Yet despite the enormous
You can take one cup _ or two or three!
The Utensils, Plates and Bowls: For
cutlery, I recommend the Sutherland Bordeaux
Picnic Wallet ($24.99) from Picnic World, www. This tri-fold wallet contains
utensils for four people, plus it comes with salt
and pepper shakers, a cloth napkin, a cheese
knife and a wooden cutting board. If you dont
want a bunch of dirty dishes tossing around in
your picnic basket, disposable plates and bowls
are the way to go. But if youre going to create a
bunch of garbage, why not go sustainable? The
Solo Cup Bare Collection ($3.08 for 15 plates)
features environmentally friendly cups, bowls
and plates.
The Bugs: Bugs can often ruin a picnic. If
youre hiking to your picnic spot, make sure to
bring a bottle of bug repellent with you. I like
Avons Skin So Soft Bug Guard Plus Pump Spray
($6.99), which repels bugs for eight hours and
contains SPF 30. If you dont have far to walk,
protect up to 300 feet of picnic area with the
Terminix AllClear Lantern ($79.99). This portable,
battery-powered, refllable mister automatically
sets its all-natural mist for light, medium or
heavy mosquito activity. One canister of bug
repellent lasts for 10 hours. The lantern is also
water resistant and attractive enough to use
on your back deck, so it can be mounted on an
exterior wall for use anytime.
The Tunes: Everyone loves listening to
music while on a picnic, but who wants to drag
a boom box along? Instead, bring the iFrogz
Boost Speaker System ($22.95) from Barnes
& Noble. Just start playing your tunes on your
smartphones external speakers and place the
phone on the Boost. The Boost will amplify the
sound via two speakers for all your friends to
enjoy. (Be mindful of your neighbors!) Three
double-A batteries will give you up to 15 hours
of playtime.
Yay! Its the perfect weather for a picnic.
But do you have everything you need for
a relaxing, hassle-free meal in the grass? I
found lots of great gear that will ensure an
enjoyable time with friends, family, food
and drink.
The Basket: There are some baskets that
come pre-packed with supplies. However, these
are usually meant for two people, so I fnd
them to be a bit limiting when I picnic with a
group. My choice is the Picnic Time Insulated
Collapsible Basket ($43.95) from Overstock.
com. This roomy basket is available in a variety
of colors, and because it comes empty, you can
pack it according to your specifc needs. Plus,
the basket is collapsible; I actually pack it in
my suitcase for impromptu picnics or shopping
excursions when Im traveling!
The Blanket: A foldable, portable blanket
is a must-have. Ideally, it should have a water-
resistant bottom for post-rain picnicking. I love
the Eagles Nest Outftters Launch Pad Festival
Blanket ($64.95) from Mountain High Outftters
( because of
its large size, storage pocket, super-soft feece
top and coated rip-stop bottom. Oh, and the
blanket folds up into its own little pouch with
a carrying strap!
The Grub: Pack your hot or cold food in
colorful, double-wall insulated To-Go Food
Containers ($14.99 for 24-ounce and $12.99 for
12-ounce) from Aladdin, www.shopaladdin- Theyre super sturdy, leak proof and
microwave and dishwasher safe! The 16-ounce
Hybrid Plastic Mug ($9.99) from Aladdin is
double insulated for holding hot or cold
beverages. For snacks and fruit for the kids, I like
the Sumo Snack Stacker ($18) from Zoli Baby.
Restaurant: Maki
Title: Executive Head Chef
When did you first get into cooking?
Back when I was a kid in Japan. I would go to the market and watch
vendors cooking fresh food and it fascinated me. I decided I would learn.
Where were you before you came to Kuwait?
Las Vegas, U.S.A
If you could choose, what would your last supper be?
Chef Special Sushi from Maki and a Fresh combination sashimi platter
Describe your favorite dish from your home country.
A fresh (blue fin tuna) Toro cut from fish market with fresh wasabi.
Name three ingredients you cant live without in the kitchen.
Olive oil, Salt and Pepper
What is the most important part of a sandwich?
The selection of the bread must match the ingredients.
How does your personality differ inside and outside the kitchen?
Inside the kitchen I am always happy and active; outside I am fun-going
and crazy sometimes.
What are the best and worst parts of being a chef?
The best part is being able to make people happy and satisfied and to
watch them clean their plates. The worst part is having to work slow shifts.
What are your passions outside the kitchen?
Traveling, eating and exploring new ideas.
If you werent a chef, what would you like to be?
As an actor for the Food Network
What came first; the chicken or the egg?
The chicken inside the egg.
Tea or Cofee: Tea.
My Breakfast: Scrambled egg, bacon and sausage.
My Knives: Specialty carbon steel hand forged
Japanese knives.
Most overused spice: None, I use spices in moderation.
Favorite Travel Destination: Hawaii.
Dream Car: Ferrari.
Favorite Food Aroma: Japanese Spices.


source: (Photo Credit: Facebook/Del Popolo).
5. Recess San Diego, Calif.
Who says adults dont deserve a mid-day
recess? This San Diego food truck is dedicated
to ofering customers a bit of whimsical fun
with their lunch in the form of rocking tunes
and a Kinect built into the truck for diners
to play with. The food is prepared using all-
natural, humanely-raised meat and locally
sourced produce.
6. Lulus Local Eatery St. Louis, Mo.
This innovative food truck takes the
concept of sourcing ingredients locally to
new heights all of the herbs and some
fruits used in their dishes come from their
truck-top garden. More specifically, Lauren
Loomis and Robbie Tucker, the owners
of Lulus, grow oregano, parsley, mint,
strawberries, and other crops right on top
of their food truck.
7. Jacks Munchie Mobile Southern
This food truck from California fast-food
chain Jack in the Box rides around Southern
California ofering a menu of customer
favorites to diners. In addition to the elaborate
and majestic graphic on the side of the truck
depicting the chains mascot, the truck is
equipped with a large fat screen television
that displays the menu and satellite radio to
entertain diners.
1. Roving Mammoth Mammoth
Lakes, Calif.
The Mammoth Mountain Ski Resort in
Mammoth Lakes, Calif. ofers a variety of
dining options for visitors, including a caf
at the peak of the mountain and barbecue
shack. But perhaps the most intriguing dining
option available at the resort is the Roving
Mammoth, a food truck crafted atop a snow
cat that can tackle the icy terrain of the
mountain. The truck/machine ofers breakfast
and lunch burritos.
2. Del Popolo San Francisco
Apart from being visually stunning, this
food truck from the former pizzaiolo of the
acclaimed Flour + Water in San Francisco
is one of the frst to ofer a wood-burning
mobile pizza oven. The truck is crafted out of a
twenty-foot transatlantic shipping container
thats been ftted with glass windows and
doors on one side so that diners can watch
their pizza being made.
3. Le Truc San Francisco
Located in a renovated school bus, Le Truc
ofers locally sourced high-end gastro pub
fare to hungry San Franciscans. However, for
the few with reservations, the bus has room
to accommodate 12 diners at a time. Imagine
a mobile sit-down dining experience.
4. Guactruck, Manila, Philippines
The sleek exterior of the truck, complete
with wooden panels, to the foor-to-ceiling
window that allows customers to choose
the ingredients of their meal and watch it
being prepared, Guactruck is at the forefront
of food truck innovation. The beautifully
decorated interior is lit with energy-saving
lights and the food is served in sustainably
crafted packaging that customers can return
in exchange for a free meal.
Baked to perfection
When you walk into a place called
Baking Tray you sort of know what to
expect. The clues right there in the name.
So if you love baked goods as much as
we do here at bazaar, then youll be as
pleased walking into a placed called
Baking Tray as we were.
The beauty of baked goods is that
they are so versatile; they can be eaten for
breakfast, lunch, dinner, snack or dessert;
they can be sweet, they can be savoury; they
can be comforting, indulgent; they can be
crunchy, pillowy soft, buttery; they can be all
these things at once.
Baking Tray, located in Kuwait City,
has all these bases covered. They have
breads, they have pastries, they have
pies, they have cakes, they have tarts,
quiches they have puffs, and my oh my,
do they have cookies!
Everything is baked fresh in-house daily
and its this pleasant aroma that greets you
when you enter Baking Tray, that and the
chandelier hanging down from the ceiling
made entirely of whisks! Upon further
inspection of the ceiling youll notice the
entire thing is covered with actual baking
trays. These modern touches contrast perfectly
with the rustic feel of the wooden counters
and chalkboard menu. Adding to this feel are
baskets flled with freshly baked bread on
shelves behind the glass counter, which houses
the various savoury goods, atop of which
sits a chiller display case with cheesecakes,
pies, and tarts. On the right side of the
counter, next to the cashier, youll fnd jars
packed full of Baking Trays signature cookies.
Take a seat, take a moment and decide
why youre here; cofee and a treat, lunch,
dinner? Speaking of seating, when the
weather is good, the outside seating area at
Baking Tray is a delightful spot to sit back and
enjoy an evening. The little spot has a nice
European exuberance about it that will make
your baguette feel all that more authentic.
We went minimal to begin with and
tried some fresh, warm sliced bread, served
with sun-dried tomato butter that showed
just how good the bread is at Baking Tray.
Then we went with the daily soup, which
was delicious Carrot & Ginger Soup the day
we visited. They ofer a diferent soup every
day and it comes served with toasted bread
topped with melted cheese. There are a
multitude of sandwiches on ofer at Baking
Tray three pages on the menu! so theres
defnitely something for every occasion,
and every taste. The EBT, fried eggs, bacon
and tomatoes, served on soft white bread,
has the right amount of crisp in the bacon,
White Chocolate Chip, and Peanut Butter.
All the cookies are served warm, have a
slight crisp to the bite and then melt in your
mouth. Baking Tray claims to have the best
cookies in Kuwait and, after trying them,
were inclined to agree with them.
Baking Tray has a great space, flled with
a great atmosphere, the aroma of freshly
baked breads and cookies, and a selection
of dishes made using the freshest, highest
quality ingredients. This all adds up to a great
dining experience, whether youre staying
for dinner or dropping by for a cookie.
Baking Tray is located in Kuwait City
in Mishal Tower on Jaber Al Mubarak
Street. For more information visit www. or call 22251544. You can
also find them on twitter and Instagram @
the Tomo, which was herb infused tomato
and mozzarella cheese - a great twist on the
traditional pizza.
Like a more traditional bakery they also
ofer bread by the loaf and have a great
selection of buns, baguettes, brioches, and
breads. They also ofer baskets and platters
that will have you covered for parties, picnics,
gatherings, and chalet trips.
Then there are the sweet things, and
plenty of them. The Pumpkin Cheesecake is
creamy yet light, full of holiday favour, and
a crunchy base supports it perfectly. They
also ofer Carrot Cake, Chocolate Ganache
Cake, and a Big Cookie Cake a chocolate
cheesecake, decorated with a big cookie on
top and regular cookies on the side!
We tried a selection of the regular
cookies that can be bought in threes. We
went for Chocolate Chip, Raisin & Oatmeal,
and consistency in the egg yolks to make
any breakfast. Turkey on a Sunfower is the
bestselling sandwich and its not hard to
see why; hickory smoked turkey breast with
gruyere cheese, caramelised grapes, sprouts
and a balsamic reduction, all combine into
a sandwich that has it all going on. We also
tried the Wild Mushrooms, an open sandwich
of wild forest mushrooms, served on white
farmer bread, with grilled feta cheese, and a
chili mayo, which was packed full of favour.
To go along with our sandwiches we took
some Oven Roasted Potatoes, freshly baked
and covered in aromatic spices.
They also ofer a selection of pasta dishes
and we plumped for the Aby Pasta, which
is baked rigatoni in a light, cherry tomato
and cream sauce. We also tried the pizza. At
Baking Tray this is a baguette, sliced in half
lengthways, topped and baked. We tried
shallot, diced pepper tops and
zucchini; stir to combine. Add
the quinoa and stir for about 2
minutes or until the quinoa is
lightly toasted. Add the broth,
bring it to a boil and cook for
5 minutes, then reduce the
heat to low or medium low
and cook, adjusting the heat
so that the liquid is barely
bubbling around the edges
and stirring occasionally, until
all of the liquid is absorbed, 5
to 10 minutes. Add the black
pepper and stir to combine.
Spoon the filling into the
peppers. Transfer the stuffed
peppers to the prepared baking
dish and pour a thin layer of
broth into the bottom of the
dish. Bake for 20 minutes.
While the peppers are
baking, combine the basil,
pine nuts, garlic (to taste)
and the walnuts in the bowl
of a food processor and pulse
to combine. With the motor
running, add the oil in a thin,
steady stream through the
feed tube and puree into a
smooth sauce.
To serve, drizzle a little of
the pesto over each pepper.
Pass the remaining pesto at the
NUTRITION Per serving (using
1/4 of the pesto): 310 calories, 8
g protein, 41 g carbohydrates,
14 g fat, 2 g saturated fat, 0 mg
cholesterol, 490 mg sodium, 5 g
dietary fiber, 4 g sugar
sauce. Be sure to select bell
peppers that have a semi-flat
bottom and can stand fairly
upright on their own.
For the stuffed peppers
4 bell peppers, any color or a
combination of colors
1 tablespoon extra-virgin
olive oil
1/2 cup diced shallot, from 2
to 3 large shallots
1/2 cup diced zucchini, from 1
small zucchini
1 cup quinoa, rinsed
2 cups vegetable broth, plus
more for the
baking dish
1/2 teaspoon freshly ground
black pepper
For the pesto
2 cups basil leaves, rinsed
and dried
2 tablespoons pine nuts
2 to 4 medium cloves garlic
2 tablespoons walnuts
1/2 cup extra-virgin olive oil
Preheat the oven to 400
degrees. Spray a baking dish
large enough to hold the 4
peppers with nonstick cooking
oil spray.
Slice off the stem and a thin
portion of the top of each bell
pepper. Scoop out and discard
the ribs and seeds. Discard the
stems, and cut the remaining
pepper tops into fine dice.
Heat the oil in a medium
saucepan over medium heat.
When the oil is hot, add the
Try a Healthier (and Vegan) Twist on a classic
fats from walnuts and has zero
cholesterol and much lower
saturated fat than a classic
pesto recipe. Extra pesto can
be frozen for later use with
whole-wheat pasta, brown
rice or even fresh fsh.
Quinoa-Stufed Peppers
Serves 4
Most stuffed pepper recipes
are heavy on cheese. This one
gets its heartiness from diced
vegetables and a zesty pesto
With their vibrant color
and unusual shape, stufed
peppers can provide a
stunning presentation for
your main course. This recipe
is completely gluten-free
and vegan, with protein-rich
quinoa and a vegan pesto
sauce drizzled on top for a
favor boost. Regular pesto is
delicious but is high in calories
and contains cholesterol. This
sauce contains heart-healthy
Whether youre left out or locked out, how to deal when everyone is partying
without you
Even the most well-intentioned host
has restrictions on how many people
they can invite. Sometimes, the hardest
thing to do as a host is to not invite
someone. In this instance, the best
thing to do is not make the host feel
worse for excluding you by drawing
attention to your lack of invitation, and
to understand that not everyone can
be invited to every party. Although I
always suggest to my clients that they
cast their net wide when extending
invitations, the reality is no net can
cover everyone, someone will always
be left out to some extent. And yet,
knowing this doesnt make us feel any
better, does it?
If you find yourself in this situation,
the best thing to do is not to dwell on
it, become angry, complain to others, or
replay confronting conversations over
and over in your head. This will only
perpetuate the problem. Instead, take
time to branch out, and ask someone
youve wanted to get together with to
meet you for a drink. Put on your heels
and rise above those hurt feelings... Make
yourself busy that night by booking a
spa treatment, going out to dinner with
someone you have not seen in a while
(and who you know is not invited), or
simply take advantage of the night by
catching up on your DVR.
1. Put the lentils, half the
tomatoes and the jalapenos,
ginger, garlic, coriander and
turmeric in a large pot; add
enough water to cover by
1½ inches. Cover, bring to
a boil over high heat, then reduce
the heat to medium and simmer
until the lentils are almost tender,
about 30 minutes.
2. Continue cooking the
lentils while you put the oil and
butter in a medium saucepan
over medium heat. When the
butter melts, add the cumin
seeds, cinnamon stick, and
cloves and cook, shaking the
pan occasionally, for 2 to 3
minutes. Add the onions and
cook, stirring occasionally, until
soft, about 10 minutes. Add the
cayenne and 1 cup water; bring
to a boil over medium-high heat
and simmer for 1 minute, then
turn of the heat.
3. When the lentils are fully
tender, partially pure them
with an immersion blender (or
leave them whole if you prefer).
Stir the onion mixture into the
lentils along with the remaining
tomatoes and the cilantro.
Season liberally with salt and
pepper. Simmer for 5 minutes,
then turn of the heat and stir
in the lemon juice. Taste and
adjust the seasoning, and serve
hot or warm over basmati rice,
if desired. (Store leftover dal
in an airtight container in the
refrigerator for up to a week.)
additions called for in this recipe:
garlic, ginger, cilantro, lemon juice
and - perhaps most crucially -
jalapenos. Even if youre a total
wimp and cant tolerate more
than a few Scoville units, add
at least one seeded jalapeno. If,
on the other hand, you like to
impress your friends by dousing
everything you eat with Tabasco
sauce, add two or even three
chiles, and leave the fery seeds in.
Green or Brown Lentil Dal
Yield: 8 to 12 servings
Time: About 1 hour
1 pound dried green or brown
lentils, rinsed and picked over
1 pound fresh Roma tomatoes,
1 or 2 medium fresh jalape &
ntilde;os, seeded and minced
2 inches fresh ginger, peeled
and minced or grated
3 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground turmeric
cup grapeseed or peanut oil
cup ( stick) butter
1 tablespoon cumin seeds
1 cinnamon stick
4 whole cloves
2 medium yellow onions,
teaspoon ground cayenne
1 bunch cilantro, roughly
chopped, thick stems discarded
Salt and black pepper
Juice of 1 lemon
Cooked basmati rice for
serving (optional)
used in South Asian cooking,
and youll get a sense of how
many variations of dal exist.
What most versions of dal
have in common is a last-minute
addition known as a chaunk or
tarka: whole spices cooked in oil
or butter until fragrant. Cooking
spices separately from the lentils
may sound like a needless step,
but it intensifes their essence
and results in an incomparably
favorful soup.
About those spices: They
must be fresh, or the exercise
will be pointless. If a whif from
the jar doesnt make your nostrils
tingle, a spice is probably stale.
Equally important are the more
perishable but no less potent
Lentils are eaten in many
parts of the world, but no
cuisine has done as much with
them, and as artfully, as that of
the South Asian subcontinent.
The seemingly endless variety
of dal - which refers both
to dried lentils (and other
legumes) and to various spiced
stews made with them - can
be overwhelming to anyone
whose only lentil experience
consists of the dull, salty sludge
that occasionally gets soup-
of-the-day status in American
lunch joints. Consider the
number of regions in and
around India, the range of
legumes (both whole and
split), and the array of spices
$!!% $' ()
Name: Georgy John
Restaurant: Kuwait Food Concepts (b+f Open Flame Kitchen, Slider Station, b+f Burger Boutique, Cocoa Room, b+f roadside Diner)
Title: Director of Operations
What do you like most about Kuwait?
I like the serenity here. Kuwait lets me fnd wisdom within, search for inner
peace and provides me an opportunity to create awareness on realities both
visible and invisible.
Where is your favorite place to shop for food and ingredients in Kuwait?
Of course Lulu Qurain and yes, Souk al Mubarikiya
What is the one ingredient in food that you think makes all the diference
to the taste of the whole dish?
Love. In our restaurants, we add a lot of love to our food. Try adding love to
your food; and see the diference.
What food most reminds you of your mothers house, and why?
My mother mostly cooks rice and curries. A good machbous / fresh grilled fsh
here is the closest I can get to think of food she makes.
What do you do to relax in Kuwait?
I play tennis, read books and go for long drives with the family. And of course,
there are the weekend barbecues or dining out.
If you were to leave Kuwait and could take only one memento with you,
what would it be?
I would take two. One of the water towers from Bayan and of course the wood
fred brick oven from our b+f Open fame Kitchen.
Who in the world would you most like to meet, and if they came to your
house for dinner, what would you serve them?
Well, there would be two people who I would like to meet; Mario Vargus Llosa
and Ozzy Ozbourne. For starters, it would be Curry Leaf & Kanthari Spiked
Butter Grilled Tiger Prawns. The main course would be my famous (among
friends) Pommery Mustard/ Pink Pepper Crusted Firegrilled Garlic Black Angus
Rib Eye. We will skip dessert and make Ozzy sing Paranoid instead.
What experience most defined your decision and desire to get into the
food industry?
My paternal grandmother infuenced me a lot. She loved serving food to people. As
a child, I had spent a lot of time with her in the kitchen. She was a calm & easy going
expert, very Jamie Oliver like, always using fresh ingredients from the garden. She
taught me to follow my heart though my parents taught me to follow my brains.
So when I wanted to join a hotel school, my parents hated the idea and forced me
into St. Stephens Delhi for Bsc Hons. Fortunately for me, I got through the National
Hotel School exam, ran away from Delhi without telling my parents and ended up
in IHM Mumbai. Thanks to my grandmom, I followed my heart. It all began there
If there was one meal you could eat every day without consequences,
what would it be?
That would of course be fre grilled Tellicherry Pepper Spiced Seabass with
fresh boiled Organic Palghatian Brown Rice.
As devout foodies, our gastronomic
palates are trained to recognize culinary
vision. When considering Zeebrgr, the
secondary brainchild of Maki founder Mr.
Mohamad Zeitoun, our curiosities were
extremely piqued; how would the visionary
of this renowned Japanese concept fare in
the world of burgers and more? Eager to fnd
out, we decided to meet with Mr. Zeitoun at
Zeebrgr located at the Palms Hotel in the Al
Bidaa area.
The setting at Zeebrgr is transient, where
the lounge-like venue easily emanates with
modern relaxing charm during the day, only
to be transformed into a lively, sociable hub
by night. The sleek industrial design comes
alive with vibrant colors elegantly decorating
the indoor seating area, as well as highlighting
the chic outdoor patio. Upon our arrival, we
settled for the outdoor area, as the weather was
beautiful, and the seats looked exceptionally
inviting. Mr. Zeitoun was happy to announce
that more items were added to the menu, which,
to our surprise, we couldnt fnd anywhere on
the table. Mere seconds later, our friendly waiter
came to our table grasping two iPads in his
hands. He smiles and hands us the iPads, Your
menus ladies. Creating a social application for
the menu refected Mr. Zeitouns desire to stay
with the times, and ofer customers the chance
to have some fun when ordering their food,
He adds, Its so much fun fipping through the
images, we can include more items, bigger and
better quality images, and were saving paper in
the process.
Deciding on a mixture of signature and
new appetizers, we anxiously awaited the
infamous ZEE Salad, a mixture of fresh herbs
and vegetables with raspberry and peanut
butter vinaigrette and the signature crispy mix.
Mr. Zeitoun suggested we also try the Bufalo
Chicken Wings, as well as the Gamba Bites, with
a house-made, juicy shrimp patty, on a bed
of lollo rosso, melted, sumptuous mozzarella
cheese, cherry tomato, iceberg lettuce, and, of
course, Zee special sauce.
As we waited for our appetizers, Mr. Zeitoun
further explained the Zeebrgr vision, When we
started with Maki, people thought we were
crazy, as our sushi and Maki creations defnitely
deviated from the traditional. Now, Maki is a
dining sensation because we ofered gourmet
Japanese food with a unique and creative twist.
When we thought of a burger concept, we
wished to apply the same fusion twist we did
with Maki. Zeebrgr is more than just burgers,
it is the culmination of gourmet creations
that includes burgers, Maki specialties, and
moreover, worldly recipes. True to his words,
the favors from our appetizers transformed us
to diferent places. The Zee Salad could only be
described as a Lebanese Fatoush gone wild,
the texture of the grilled veggies, crispy mix
perfectly accompanied the tangy dressing,
while the while the Gamba Bites provided the
right dose of favor and fare, and the spiced
wings efectively set the mood for the burger
feast that ensued.
When considering Mr. Zeitouns burger
vision, a worldly experience is concise, with
internationally-inspired creations like the
Italian style Tartufo Brgr, with succulent,
saucy mushrooms, fresh basil, and parmesan
crisp, and the juicy locally-inspired Essa Brgr
drizzling with special garlic mayo sauce,
Contemporary Gourmet at its finest
only to be delivered with a taste that
completely surpasses the expectations. This
statement absolutely applies to the Red
Velvet Cheesecake, with two fluffy, colorful,
delectable, circle-shaped cake layers, topped
with silky smooth, creamy cheesecake, and
drizzled with a special, tasty sauce. Saving the
ultimate indulgence for last, we completely
devoured the Light Orange Chocolate Cake,
which is topped with Yuzu Crme Brule and
accompanied by vanilla ice cream.
At Zeebrgr, our experience was different,
in the sense that we truly entered a culinary
world that combines original, non-traditional
and international recipes with inimitable
flair. Amazing service is delivered with a
smile, and the atmosphere comes alive
with the excitement incited by the flavorful
dishes sampled.
Zeebrgr is located at The Palms Beach Hotel
& Spa, Al Taawon St in Al Bidaa. For more
information, please call 2561 2374, or visit
Connect with Zeebrgr:,
Dont forget, they also deliver via
or by directly calling to place an order.
we were also served with mini Zeebrgrs to try
the diferent toppings, and we were extremely
pleased to fnd out that some star dishes from
the Japanese Maki are served here, as well.
These include the juicy and infamous Essa Maki,
the signature Maki Maki, the Crispy Salad, and
the Salmon Avocado salad.
After the burger indulgence, we are
convinced that we were done with our Zeebrgr
experience, yet Mr. Zeitoun excitedly interjected,
You MUST try our steak, you can never leave
Zeebrgr without trying the Zee Steak. Before
we could briefy argue, a platter of 180 grams
of fllet excellence arrived at our table, with two
sauces on the side, a creamy chive sauce, and
mushroom sauce. Cooked medium well, the
beef is extremely light and tender, and before
we knew it, we were scraping the sauce of the
plate with our leftover fries.
We can always confidently assert that
dessert is, by far, the one part of a meal that
we could never argue against, especially
with Mr. Zeitoun. His suggestions, yet
again, are faultless. We delved into his
first recommendation of Holy Cannoli, a
simple Cannoli roll stuffed with Mascarpone
and Ricotta cheese that triggers a sinfully
delicious reaction. It is always surprising
to try a dish expecting a certain flavor,
topped with mozzarella cheese, caramelized
onion & mushroom sauce, served on a moist,
mouthwatering potato bun. For French food
lovers, the Foie Gras Brgr, served on a Brioche
bread, will surely please, and the signature
Zeebrgr, a home-made beef patty with Zeebrgr
sauce, is topped with tempura onion rings,
grilled cherry tomato and American cheese,
all tucked nicely into a brioche bun. Have your
taste of the latter, and we guarantee instant
Zeebrgr addiction.
A burger experience is most certainly
never complete without fries. Also crossing all
geographical boundaries, the fries at Zeebrgr
are refreshingly diferent. From our tasting of
the French Fries with Trufes, our palates are
taken to new heights. The thicker cut potatoes,
golden-fried to perfection, are seasoned
with sea salt, trufe oil and Parmesan cheese,
topped with roasted aromatic fresh herbs
and Moroccan trufes. For the complete Zee
experience, we also tried the American inspired
Zee Fries, marinated in a spicy sauce, topped
with a beef mixture with spicy tomato jam and
mushroom sauce and melted cheddar cheese.
To our surprise, the beef used with the Zee fries
is surprisingly light and we could easily relate
it to the delicious meat used in the homemade
patties. Because we like to try a bit of everything,
source: MCT Information Services.
If theres one thing my smartphone has
instilled in me its that I should be able to
do ANYTHING from ANYWHERE, provided I
have my phone with me. I want it now! OK,
Im not that bad, but it was awfully nice the
other night when I stopped by the grocery
store on my way home from work (with nary
an idea what to cook for dinner and nary a
slice of bread in the house) to be able to fnd
a recipe for dinner with a mere tap of the
fnger. Allrecipes Dinner Spinner app to the
rescue! I have several food apps that come
in handy fairly regularly. I know there are a
lot of duds out there though, so lets discuss.
What are your most useful food phone
apps? Here are mine (reviews are based on
iPhone version of the app)
Allrecipes Dinner Spinner: Free? Yes.
Simple to use? Yes. Lots of good user-reviewed
version of this app doesnt include a huge
selection of recipes, it adds a new one every
week. The best part of this app is the built-in
timer. If a recipe says to simmer for 15 minutes,
all you need to do is tap 15 minutes and an
adjustable timer pops up. Brilliant!
Open Table: The popular restaurant
reservation website, Open Table, makes itself
even more useful with its free mobile app.
Not only can you make reservations for an
increasing number of restaurants with the tap
of a fnger, but you can fnd nearby restaurants
while on the go by activating your phones GPS.
MyNetDiary: Calorie counting apps are
good for more than just tracking what you
eat. I fnd the free MyNetDiary app useful
for calculating the nutrition information of
recipes. Just enter the ingredients and serving
size and it will give you full nutrition data. While
it doesnt take into account how the meal is
prepared, it can still give you a rough rundown
of calories, fat, sugar, fber, vitamins, etc. Its
database of foods is quite comprehensive, and
if a particular item isnt in the database you can
easily add it by scanning the barcode.
Ratio: This app costs a hefty (relative) $4.99
and I admit I havent shelled out the cash for it
yet. But just based on reviews and descriptions,
its worth sharing with you. Based on Michael
Ruhlmans book, Ratio: The Simple Codes
Behind the Craft of Everyday Cooking, the
Ratio app teaches 32 critical ratios that are
the backbone for recipes for everything from
doughs to meats to sauces. For example, the
ratio for dough is one part sugar, two parts
fat and three parts four. Which sugars, fats
and fours you use is what makes the recipes
unique (and the ratios can indeed be played
with slightly). A calculator and converter help
you create your own recipes, and the app also
lets you share them via Facebook and Twitter.
recipes? Yes. This free app lets you choose a
type of meal, key ingredients and how long
you have to cook it before it matches top rated recipes for you. You can also
search for specifc recipes, or if you have no
idea what you want, you can spin the Dinner
Spinner and see what ingredients and types
of food pop up. Fun, right? And the recipes are
family-friendly and accessible. The paid version
lets you sync your recipe box from allrecipes.
com. Overall, a big gold star for this app.
Mark Bittmans How to Cook Everything:
Essentials: With Mark Bittman, you know
youre going to get healthy, flling recipes with
simple techniques and wholesome, nutritious
ingredients. You defnitely wont fnd cream of
mushroom soup on any ingredient lists; these
recipes include foods more along the lines of
quinoa, tofu and edamame. Although the free
made within the last few hours. Warm it up,
if you wish, by ordering some cofee or tea
and placing the wafel over the top of it but
this was still delicious at room temperature.
During winter, try the cinnamon-gingery
speculaas cookies here, too.
Alternatively: The most-recommended
stroopwafel in town has to be the guy
in Allbert Cuypmarkt the one vendor
who sets up a stand and churns out fresh,
hot stroopwafels all day long (generally
Monday to Saturday, 10:30 a.m. to 5:30
p.m.). This is a completely different style of
stroopwafel: very thin, pliable, and super
gooey and sweet inside. Bonus: Theyre
big and cheap, at 1.50 each (take a small
pack with you for 2.25), and completely
addictive. Its hard to stop at one.
What: Perhaps the best-known Dutch
sweet, stroopwafels consist of two thin
wafe-like wafers with a sticky, sweet stroop,
a molasses-y syrup, spread in the middle.
Said to have originated in the late 18th or
early 19th century in Gouda, where they
began as a poor mans cookie fashioned
from crumbs, the treats are typically made
with a basic batter (four, butter, milk, eggs,
sugar, cinnamon) that is pressed on a wafe
iron and slathered with a simple butter-and-
brown-sugar-based syrup, heated to gluey
consistency. But every baker will have his
or her own recipe. Packaged, they make
excellent little souvenirs to bring home,
but you just cannot beat a hot, fresh, chewy
stroopwafel on the street or, for that
matter, a refned, fresh bakery version.
Where: A local pointed us toward
Lanskroon, a historic canal-side bakery
and tearoom celebrated for its big, crispy
stroopwafels, which are made fresh
downstairs throughout the day. It usually
ofers them with three diferent fllings:
Linden honey, cofee caramel, and fg.
When: Monday to Friday, 8 a.m. to 5:30
p.m.; Saturday 9 a.m. to 5:30 p.m.; Sunday, 10
a.m. to 5:30 p.m.
Order: Whichever favor foats your boat,
though the fresh, sticky, delicately sweet
honey (2.25) would be considered the
most traditional. It did not disappoint. These
stroopwafels have thicker, crunchier wafers
than some other varieties in town, making for
a more substantial, satisfying cookie. If its not
straight out of the bakery, it will have been
The history
These days, you can get any kind of
chicken wing your heart desires. Whether
youre craving honey-glazed barbecue,
teriyaki sesame, or Jamaican jerk, theres
probably a wing recipe for that, and its most
likely being served at your local diner. Were
starting to see new and exotic variations
of the beloved bar snack popping up
everywhere ranging in taste, style, and
heat. With so many renditions available, we
reminisced about the simpler days when a
wing was just a buttery red mess known as
a Bufalo wing. While others are out trying
to break the mold with an innovative twist,
we got to thinking, how do you make the
perfect Bufalo wing?
Invented in 1964, the Bufalo wing hails
from, you guessed it, Bufalo, N.Y., and its
history contains a mishmash of facts and
various claims. The facts: The wings, which
were usually just thrown out or used for
making chicken stock, were transformed into
a sticky fnger food by Teressa Bellissimo, co-
owner with her husband Frank of Anchor
Bar in Bufalo. This is where the story gets
messy (excuse the pun), because why and
how Bellissimo came up with the idea of the
Bufalo wing is up for debate. Frank claimed
the creation was the result of the restaurant
receiving an accidental shipment of wings,
while their son, Dominic, argued that his
mom whipped them up after being asked
to make a late-night snack for him and his
friends. There are even people who say the
wings were created to be served as a gift to
Catholic patrons late on a Friday night when
they were able to eat meat again. Since the
members of the Bellissimo family have since
passed away, we may never know the exact
origin of the famed bar food.
Enjoy, and, dont forget the wet naps!
Take social cues from your superiors:
Ordering during a dinner can be tricky, but see
what your partner does. If he orders desserts or
drinks, you can mimic his choices. Otherwise,
play it on the safe side and order light.
Timing is everything: Timing is crucial
when bringing up business. Says Ramsey:
At breakfast, time is short so get down to
business quickly. At lunch, wait until you have
ordered so you wont be interrupted. Dinner,
the more social occasion, is a time for rapport
building. Limit the business talk and do it after
the main course is completed.
Be grateful, especially when the check
comes: If youre not the one treating, it goes
without saying to have good manners. Thank
your host!
Weve talked a lot about how to
entertain la Mad Men before, with home-
cooked meals and 1960s-inspired parties.
But a recent episode depicting Lane Pryces
inevitable fail with a Jaguar exec at dinner
made us stop and think whats the right
way to do a business meal?
Esquire has already broken down
how Roger Sterling does it, and its not
half bad. While the scotch on the rocks
may be troublesome in todays business
environment, hes a closer. Get your answers;
be nice to the waiter; dont let him near
the check, says Esquire. While wed follow
Don Draper and the rest of Sterling Cooper
Draper Pryces cues for other aspects of life
(except maybe their personal lives), weve
rounded up the best business meal etiquette
tips so you dont pull a Pryce:
A business meal isnt really a meal: Its a
chance to engage with whomever youre with,
whether that be for a job or a new opportunity,
says the Wisconsin Alumni Association. Order
something small so that youre not constantly
pausing to chew giant bites.
Plan ahead: If youre the host, its your
job to make sure the restaurant is the right
atmosphere for a friendly meal one where
you can actually hear over the bustle of a
restaurant, business etiquette expert Lydia
Ramsey advises. Also, its not the time to test-
drive the newest hot spot in town; take your
dining partner to a place you can trust for
good service and food.
Mad Men Style
Chinese delivery at its best!
When it comes down to opening, or
in the case of China Garden, overhauling
a restaurant, owners Ahmed Al-Ibrahim
and Ahmad Al-Abdulmohsen aspired for
excellence both in taste and China Gardens
corporate ethos. Dismayed by the amount
of waste generated by the food and
drink industry, the idea of using recycled
materials became a celebrated feature of
China Gardens branding elements, from
menu to packaging to bamboo cutlery. So,
is the taste as equally sensational?
From starters, signature dishes, to
traditional Chinese favorites, our expectations
were always dazzled; this small delivery
place is ft to open a fne dining restaurant,
as everything we tried was exceptionally
favorful, packed with freshness, and delivered
piping hot. For starters, an order of Chicken
lettuce wraps is a must; diced pieces of chicken
breast cooked in a light and spicy paste, with
crispy iceberg lettuce, fried noodles and
special sauce. The Crab Rangoon, a secret
recipe with cream cheese, crab sticks and
other things along with Sesame shrimp on
toast, are also appetizers that are a must try.
The signature dishes at China Garden are
not to be missed, especially when everything
is delivered piping hot in the amazing
recyclable packaging. Fans of sweet and sour
chicken will love the General Tso Chicken,
except that its a tad spicy adding a perfect
kick to the breaded chicken and fresh broccoli.
From a tangy Orange Chicken blended with
freshly squeezed orange juice, brown sugar,
chili peppers and ginger, to the extremely
tenderized (the beef is marinated overnight)
Wok Charred Beef with an aromatic sticky
sauce, you really cant go wrong. They were
so good; our designer almost didnt have time
to snap the image of the dishes as we dove
we also opted for fragrant garlic rice, which
was refreshingly light as opposed to oilier
versions that have become a regular with
delivery places, and vegetable noodles,
which are also freshly prepared daily.
Honestly, with such an amazingly rich
menu, were lucky we had room for dessert!
The in house signature Nutella Wontons will
simply make that room appear, as these
Wontons with powdered sugar have an
addictive stufng that cannot be resisted!
Fancy something fruity? Go for the Apple or
Banana Tofee, both fried in a sweet batter
and drizzled in a golden Tofee sauce.
For delivery, takeout, or catering call 2572
0010 or 25720070. Alternatively you can
place your order through
Follow them on twitter @chinagardenkw.
If the signature delicacies arent enough,
then any of the China Garden entrees
will defnitely fll you up. Choose from
the classical favorite of Mushroom sauce,
with lots of soy sauce to complement, or
Flaming Garlic with Sichuan peppers and
veggies, to Oyster sauce. Wondering where
the proteins went? Fear not, the best part
about the entrees at China Garden is that
you can choose your entrees to your liking,
either with chicken, beef, shrimp, Hammour
or Calamari. This is truly a refreshing break
from the regular, where most of the entrees
can be customized according to your
preference! The menu denotes each entree
with its possible choices, to gently steer you
towards an unforgettable taste. To make sure
youre never lost for choice, the extensive
menu also features crab, lamb, lobster and
vegetarian entrees! To complete our order,
right in. Also from the signature dishes the
Walnut Shrimp, which has a very interesting
sauce infused with Mayonnaise and honey,
along with candied walnut. The result? An
addictively creamy texture ofset with the
crunchy candied walnuts.
The piece de resistance, by far has to be the
Peking Duck. Although, to be fair, everything
weve sampled so far is an absolute delight;
the sauces are so favorful, the vegetables
are fresh, and classic renditions will leave
a memorable taste in your palate for more
China Garden delicacies. However, a true
test of Chinese dining comes down to the
fne artistry that is the perfect Peking duck.
Lean, tenderized pieces are marinated in a
blend of traditional spices and braised to a
crisp. Served alongside fresh pancakes, spring
onions, cucumber and a sinuous Hoisin sauce,
this classic is a signature must try!
Ive never been very good at
browning meats, and I blame it on one
of my few cooking vices, which is that
I love to touch. Whether its grilling,
sauting, or stirring, I constantly have
my cooking utensil in hand and am
touching the food. With browning, I
flip the meat after only a few seconds
of it searing in the pan, resulting in
soggy, dull brown meat that is less
than subpar.
Canola Oil: A fat like canola oil or
vegetable oil is the best to brown meats
in because it has the highest burning
point, making it easy to brown your
meat at high temperatures without
giving it a black char.
High, High Heat: I think the
expression Schmitz chose to use that
day was whooping hot, and she was
right. Dont put your meat into the meat
until the oil is at least 375 degrees.
Give I t Four Minutes: Schmitz gave
me a time to go by so that I wouldnt
give into my weakness of touching the
meat, and it was four minutes. As soon
as four minutes was up, she allowed me
to at least poke under the hood and see
if the meat was ready to turn.
Top Chef alum Grayson Schmitz explains how to brown meats perfectly
So, whats on the menu?
Appetizer: Stufed Swiss chard leaves, stufed capsicums: Id stuf them with a
mix of dill, Parsley, mint, diced tomato, lemon juice and couscous (which is super
fast to cook)
Main: Grilled sea bass seasoned with only pepper, salt and lemon zest served
with baked potato and chestnut with rosemary.
Dessert: Warm date balls stufed with pistachio and almond butter, maybe
sprinkled with raw cacao powder to give it a trufe-like look.
What drinks would you be serving?
Naturally favored water with oranges or slices of mango
What are you doing for entertainment?
Ill call my 3 bunnies to put on a show! (kids)
If all else fails, which restaurant would you order in from to save your
dinner party?
Im the master at whipping something quick. I guarantee I wont need to call a
Did this really ever happen to you? If so, tell us about the experience, was
it a huge fail/success?
This happens to me, ALL THE TIME! My home is always open for friends and
family and they always surprise me with extra company that I wasnt expecting!
My husband is also a master of last minute invites! With all modesty though, its
always a success.
What are some of your best tips for hosting a dinner party and/or
- I always decorate with food (lime/lemons/oranges etc)
- No guest of mine leaves empty handed. (A jar of granola bars or tiny jars of my
secret recipe hazelnut cacao butter or a mini loaf of sour dough bread with a jar
of my secret mix zaatar)
- Talk about the food, ingredients, and how its cooked.
- Wear something beautiful because youre the queen of the house, but
comfortable so you can run around and get things done without stress.
What type of cuisine would you choose for the evening?
Mediterranean cuisine with a healthy twist, only because I could fetch most of
the ingredients from my backyard!
$' **!+ $",!
THREE hours to plan a last-minute dinner party for SIX people.
Menu must include at least 1 appetizer, 1 main course, and 1 dessert
Beverages are a must, entertainment too!
The rules:
No outside help allowed.
Use items available at home.
Additional items allowed if personally purchased.
The Challenger
Jumana Alawadhi
,Bookshop owner
Organic food company owner
Peeling hardboiled eggs is a roll of the dice. Some eggshells
slip right off the white, but others cling desperately, no
matter how you pick at them. Why are some eggs easier to
peel than others?
As a rule, the fresher the egg, the more difficult it is to peel
cleanly. The albumen (white) of a just-laid egg contains a store of
dissolved carbon dioxide, a weak acid. (CO2 is what makes very
fresh raw egg whites appear cloudy.) Over time, the gas exits the
egg through thousands of tiny pores in the shell. As this happens,
the pH of the white gradually increases, making it less acidic.
Why does acidity matter? The inner membrane of an egg - that
translucent skin that envelopes the albumen - is made partly
from a protein called keratin (also found in hair and nails), which
is tougher in an acidic environment. At the lower pH of a fresh
egg, the proteins in the egg white bind tightly to the keratin
in the membrane during the cooking process, which makes it
nearly impossible to remove the shell without chunks of white
attached. Up the alkalinity, and the keratin softens, leading to
a looser bond between the white and the membrane - which
means hassle-free peeling.
An average commercially produced egg, if kept chilled,
reaches the ideal pH for peeling (8.6 to 8.9, if youre counting) 7
to 10 days after its laid. Egg cartons are marked with a Julian date
- a numeric system that goes from 001 for Jan. 1 through to 365
for Dec. 31 - indicating which day the eggs were packed, which
is often the same day they were laid. But if you dont feel like
counting the day of the year to figure out how old your eggs are,
keep in mind that eggs are typically delivered to supermarkets
between 3 and 5 days after theyre laid. For smooth peeling, then,
simply remove any airtight seals from the packaging to allow the
CO2 to escape and refrigerate the eggs in their carton for 4 to 7
days before hardboiling.
There are some exceptions. Just before an egg is laid, the hen
applies a protective coating to the shell called a cuticle or bloom,
which slows the rate of CO2 loss and prevents contamination from
microorganisms. The Agriculture Department requires that all
inspected eggs be washed and sanitized, a process that removes
the cuticle. However, if you buy your eggs from a farmers market
or farm shop, the cuticle probably hasnt been washed away,
which means that the eggs will take a few days longer than their
commercial counterparts to become easy to peel.
But youre not always home free if you buy your eggs from the
grocery store. About 10 percent of commercially produced eggs
are sprayed with an odorless, tasteless mineral oil to replace
the cuticle. The mineral oil seals the pores in the eggshell and
prevents CO2 from escaping, which means that oiled eggs will
never peel well. Unfortunately, processors are not required to
indicate if their eggs have been coated with oil, but a slightly
shiny surface is a telltale sign.
Why Are Some Boiled Eggs Easier To Peel Than Others?
If you really struggle to exercise in the
evenings, how about ftting in a short workout
in the morning, or during your lunch hour? If
your workplace is within walking or cycling
distance of your home, you could even have
an active commute to and from work a great
way to de-stress at the end of the day.
#4: Im Too Fat
I do have some sympathy with this excuse.
I know how shy I felt when I was overweight,
and how much I hated exercising in public.
Whether youre just a few pounds
overweight or seriously obese, the thought
of exercise can be terrifying. If youre very out
of shape, you might struggle to walk for more
than a few minutes.
Exercise doesnt need to be strenuous in
order to be benefcial. If you can only walk
round the block, do that each week, youll
fnd yourself able to do a little bit more.
If you hate the idea of anyone seeing you
exercise, then dont force yourself to go to
a gym or jog outside. Look for some cheap
equipment that you can use at home like
hand weights, a jump rope or DVDs.
#5: I Dont Wanna!
I think this is what all the other excuses add
up to: what were really saying is I dont want
to exercise!
You might think thats true. I know that
I have days when I feel like the last thing I
want to do is get on my elliptical trainer. But
every single time, once I get past the frst few
minutes, I fnd myself enjoying it. And Ive
heard lots of other reluctant exercisers say
the same.
Of course its easier to stay on the sofa. But
once you get up, put on your workout gear
and get moving, youll be glad that you did
Now, we all know that we should be
exercising. Weve heard all the benefts
lifelong health, weight loss, more energy,
fewer illnesses but were great at fnding
ridiculous reasons not to get moving. Do
you recognize any of the below ones?
#1: I Dont Have Time
Ill bet youve said this before I know I
have! Its so easy to think I dont have time to
exercise. But is that really true?
Sure, you might not have three hours to
go to the gym every day. I dont either. But
you do have twenty minutes to go for a brisk
walk in your lunch hour. You can squeeze in
some sit ups during the ad breaks on TV in the
The truth is, we all have enough time to do
enough exercise to stay healthy.
#2: I Hate Exercise
When I was a teen, I was convinced that I
hated exercise. I was overweight and pretty
uncoordinated. I dreaded gym class at school
because I got bullied by my classmates.
Maybe youve had similar experiences
and maybe you associate exercise with being
unhappy and uncomfortable.
It really doesnt have to be that way. There
are hundreds of diferent types of exercise: you
certainly dont have to jog around a school
feld or fail to climb up a rope. How about:
- Housework you can burn calories by
vacuuming, cleaning, even ironing.
- Walking a leisurely walk in the
countryside can be very relaxing.
- Swimming if you hate getting sweaty,
then exercising in a pool is great.
- Fun! Ive surprised myself by enjoying
activities like trampolining and fencing.
Youll probably fnd that there are certain
sorts of exercise that you hate. But saying I
hate exercise is just as silly and childish as
saying I hate vegetables.
#3: Im Too Tired
When you get home from work, you
probably feel like slumping on the sofa. You
certainly dont feel motivated to go jogging or
to do an exercise DVD. You might even worry
that if you do, youll be even more exhausted.
Tiredness can actually be caused by
insufcient exercise. If you get up and move,
youll probably fnd your energy returning.
Often, saying Im too tired really means Im
too lazy but once you get started, itll get
much easier.
Why youre a couch potato
Its all too easy to come up with a reason not to do something if were feeling a bit tired or lazy.
Tucked away at the top of a fight of stairs
above a cofee shop, Izakaya is a hidden gem
in the heart of the bustling dining scene at
Al-Bidaa, that ofers an oasis of calm and
Japanese fusion cuisine.
In Japan, an Izakaya is part of the cultural
fabric, much like the pub is to the English, the
shisha caf is to Arabs, and the bistro is to the
French. In Japanese, the word izakaya is a
compound word consisting of i (to stay) and
sakaya (sake shop).
At Izakaya Kuwait, they obviously forgo the
sake part of the equation and simply focus on
culinary creations that will have you following
the frst part to stay.
Entering Izakaya is like stepping into another
land. You immediately feel transported to the
cosy watering holes of Japan. The interior at
Izakaya is a mix of curved spaces and layered
structure. The bar you encounter as you enter
curves its way through most of the restaurant,
from behind the chefs prepare the food. When
sitting at the bar, you can choose from high bar
stools or low chairs with plenty of space to eat.
Seemingly carved into the wall are rounded
booths with huge circular tables that encourage
group dining and shared culinary experiences.
The menu itself refects this philosophy with
most dishes made to share or small enough to
order a few items and pick and choose with your
group. As theres so much to choose from, youll
be thankful for this approach. Let each person
choose two or three dishes and youll be more
than satisfed.
The curved walls also serve as subtle
illumination for the restaurant. Think not of
bright, airy and modern, yet intimate and
traditional. The cuisine is a pleasing mixture
of both, fusing the old and the new, with the
authentic and the international.
From the Raw Bar we tried the Yellowtail
Sashimi with Watermelon and Orange Caviar,
and a Salmon Sashimi with Jalapeo Relish which
melted in the mouth as good salmon should. The
Seared Tuna with Daikon Jam and Garlic Soy was
delicious, as was the Rolled Wagyu Beef Tataki
with Julienne Chives and Pears with Black Trufe
Vinaigrette - I think we polished those of before
the waitress even fnished telling us what it was.
Like its namesake at the cinema always is,
Popcorn Shrimp was polished of before the
metaphoric movie began and the Crispy Lotus
Root with Tomato Basil Jam was not far behind.
Its all about sharing at Izakaya and the To Share
menu spans two pages. Spinach Gyoza with
Black Sesame Sauce, Edamame Ravioli, these
dishes just kept on coming good thing there
were four of us to share the in the feasting. We
slowed down to devour the Oven-baked Honey
Soy Mixed Mushrooms and time stood still as
we tucked into the Over-baked Crayfsh with
Miso Bchamel a pity there were four of us to
share these!
The staf took the time and explained the
names of each dish and answered any questions
we had about unusual ingredients. So when
we delved onto the Robata Grill section (think
Japanese charcoal barbecue) for instance, we
discovered that yuzu in Lamb chop with Yuzu
and Cilantro Salsa, is an East Asian, rare citrus
fruit. The Stufed Jalapeo with Minced Lamb
and House Made Ketchup was stufed full of
favour and delivered a mild kick, and the Grilled
Local Shrimp with Ginger Garlic Paste reminded
us how good local seafood can taste. The winner
The Japanese local
from this section though had to be the Grilled
Wagyu Tenderloin with Garlic and Mirin Jus.
Served on a sizzling platter, the jus was poured
over at the table wowing the senses with hisses,
aromas and looking absolutely appetizing. It
tasted even better.
What better way to cleanse the palate
after all that protein than with some Maki
Rolls? We tried Fugakyo, Crispy Shrimp and
the Spicy Tuna, the latter being my favourite
of the three. Served with wasabi, you can
add a little kick to these, served with the
traditional pickled ginger, which truly does
cleanse your palate.
Our waitress recommended the Pain Perdue
with Raspberry Shisho Jam but I insisted on the
Yuzu Crme Brulee and so we opted for both
and, following the theme of the evening, shared
dessert. The Pain Perdue is Izakayas take on
French toast and while it was delicious, I was glad
I stuck to my guns on the crme brulee - the kick
of citrus perfectly balanced the creamy richness
of a fne dessert.
Finishing up with a cup of green tea, we
shared a wonderful night at Izakaya. From the
dcor, to the food, to the great service staf and
talented chef, theres a lot waiting for you at the
top of that staircase in Al-Bidaa.
Izakaya is located above Costa Coffee, to the
right of the Movenpick Hotel in Al-Bidaa.
For reservations call 2225 3133.
For more information visit
or follow them on twitter @IZAKAYAkwt.
Former restaurateur Dona Thereza leaves her mark on Brazils favorite fried snack
Brazil and her version of the coxinha quickly
became an established variation of the snack.
The coxinha was constructed in the shape of
the original ingredient, chicken thighs, and
although the shape hasnt changed much, the
ingredients inside have been reworked.
Therezas version of the coxinha still uses
chicken in one variety but includes catupiry
cheese; a dense cream cheese-like mixture
that has more a of a soft cows milk brie taste
to it. Her other varieties that have gained
popularity are flled with just catupiry or
shrimp according to Malta.
But further adaptations of coxinha have
become increasingly popular throughout
Brazil, with most originating from the state
of Minas Gerais to the Southeast. These
variations include tomato sauce, onion,
parsley, potato, or manioc a root vegetable
also known as yucca. A version called coxinha
mineira uses corn as the main ingredient.
The outer shell is thick, similar to a mixture
of batter and dough, made of wheat four,
water, and salt with some variations including
seasoning for extra favor.
In the 1990s Doce Doc closed their doors
but Therezas coxinha recipe still lives on.
Now in retirement, Thereza reserves her
version of coxinhas for her family, but took
time to join Yum Yum restaurant during the
Festival Cultura e Gastronomia in Tiradentes,
Brazil as a guest chef to serve up her famous
snacks. During the two weekends of the
festival, Thereza ofered her traditional
versions with chicken thigh, catupiry, and
shrimp on specially-designed plates from her
original restaurant, Doce Doc.
Thereza versions of coxinha can be found
at most restaurants that serve the dish. And
many ofer even more versions beyond what
Thereza devised.
Decades ago Dona Thereza made her
culinary imprint on coxinha, one of the most
favored snack foods of Brazil, according
to locals like Paula Malta. The coxinha, a
fried treat flled with chicken thigh meat,
was developed and reworked by Thereza
to give it a unique Brazilian fare. Malta,
who once owned a catering company in
Brazil, said Therezas twist on the snack
quickly caught on and her alterations to
the ingredients stufed inside coxinha have
spread throughout the country.
Thereza opened her restaurant Doce Doc
in the 1970s in Belo Horizonte in eastern
Bubbledogs open in London
Husband-and-wife team James
Knappett and Sandia Chang have
opened Bubbledogs, a haute hot dog
and sparkling drink venue on Charlotte
Street in London.
Knappett, the former head chef at
Marcus Wareing at the Berkeley, has
created a whimsical menu that features 10
hot dogs served on traditional steamed
buns, like the BLT dog, which is wrapped
in bacon and served with truffle mayo
and caramelized lettuce; the Jos dog
with guacamole, sour cream, salsa, and
jalapeos; and a regularly changing guest
chef s special. Hot dogs start at 6 ($9.65)
and sides, including tater tots, can be
paired with the hot dogs.
Bubbledogs also features a sparkling
drinks menu, with drinks by the glass
starting at 6 ($9.65) and by the bottle at
32 ($51.48).
Bubbledogs also features The Kitchen
Table, where Knappett and his team host
intimate lunches and dinners for up to 19
guests in the open kitchen. The Kitchen
Table is a space for Knappett to showcase
his contemporary European cooking and
discuss the dishes with guests. The 65
($104.58) three-course lunch tasting
menu and the 80 ($128.73) three-course
dinner tasting menu includes dishes
like beetroot, fennel, and garlic scapes;
chicken skin, grilled onion and burrata
milk; and beef, nettle, and carrot. A 29
($46.66) three-course set lunch menu is
also available.
Restaurant: TAAL
Title: Sous Chef

When did you first get into cooking?
Cooking was an accidental experiment for me as I started when I was in Grade 6.
Mom was not at home and I tried to make a mixed vegetables dish for my dad
and I,which turned out to be a successful experiment and henceforth I kept
trying my hands with it.
Where were you before you came to Kuwait?
Working with The Leela Kempenski Gurgaon Haryana India, it is also one of the
most luxurious hotels in India.
If you could choose, what would your last supper be?
Mustard Grilled Salmon.
Describe your favorite dish from your home country.
Hyderabadi Gosht Biryani and Lucknowi Chicken Korma.
Name three ingredients you cant live without in the kitchen.
Entertainment, Entertainment, Entertainment
Wear a Smile on your Face and Work, Work Becomes Pleasure.
What is the most important part of a sandwich?
The Most Important of a Sandwich Is its Bread
How does your personality difer inside and outside the kitchen?
Inside the kitchen I am a workaholic who believes in perfection.
Outside the kitchen I am a very friendly, enthusiastic and fun loving person.
What are the best and worst parts of being a chef?
The best part is when everyone appreciates your food.
The worst part is if a chef is unable to serve his food to his patron.
What are your passions outside the kitchen?
I love to pen down thoughts about my kitchen and recipes.
If you werent a chef, what would you like to be?
An intellectual professor.
What came frst; the chicken or the egg?
Why does it matter whether it was the chicken or the egg came first, the
outcome in context is the taste should be the best.
Tea or Cofee: Cappuccino.
My Breakfast: Scrambled Eggs and Yummy Choco
My Knives: Atlanta Chef.
Most overused spice: Cardamom.
Favorite Travel Destination: Travel Destination: Maldives
Dream Car: Audi.
Favorite Food Aroma: That Appetite the Taste Buds.
Restaurant Franais (Frankfurt)
One of numerous restaurants at Frankfurts luxurious Steigenberger Hof Hotel, this casually elegant Michelin-one-
star may be (as its name suggests) French in inspiration, but Patrick Bittners cooking mixes culinary cultures with
energy and fair to produce a frst-rate example of contemporary German cooking. Alsatian foie gras is enhanced
with muesli, yogurt, and brioche crumbs; Icelandic char is given an earthy cast with baby turnips and smoked birch
oil; good old American beefsteak comes with a romaine cream. Bittners dining room is welcoming, with its century-
old oak fooring, its handsome freplace, and its French paintings on the walls, and the wine list here is frst-class.
Lohninger (Frankfurt)
Mario Lohninger worked for his fellow Austrian Wolfgang Puck at Spago in Los Angeles and for Guy Savoy at his
eponymous gastronomic shrine in Paris and then earned fans in New York City as executive chef at the now-defunct
Danube. In 2004, he took his culinary talents to Frankfurt, where he opened an unusual restaurant called Silk Bed,
where diners reclined on bed-like couches, inside the trendy Club Cocoon, and later a more conventional one called
simply Lohninger. Silk Bed closed earlier this year, but Lohninger is going strong, serving a kind of modern Austrian
cuisine with international accents like salmon sashimi with cucumber and miso, moistened with pumpkin seed
oil; mountain cheese ravioli with chanterelles; monkfsh with baby eggplant, roasted tomato, and cumin; a classic
wienerschnitzel with cucumber and potato salads and cranberries; and Valrhona chocolate souf with maple syrup ice.
Alter Haferkasten (Frankfurt)
This family-owned Italian restaurant has been winning dedicated customers for more than 50 years. Saverio Pugliese
and his son Francesco serve food so quintessentially Italian that you might momentarily think youre near the Arno
or the Tiber, not the Main. Classic vitello tonnato, white and green asparagus with shrimp and lemon vinaigrette,
baby calamari in spicy tomato sauce, homemade tortelloni flled with ricotta and spinach in a sage butter sauce,
homemade gnocchi with pesto, whole fsh of the day baked in a salt crust, veal kidneys with red wine sauce, oxtail
stewed in nebbiolo, lemon sorbetto with raspberries leave thoughts of German cooking, old or new, behind
when you walk into this delightful place.
Katerschmaus (Berlin)
With its open kitchen and views of the River Spree from the top foor of the building housing Berlins trendy
Katerholzig club (on the site of the legendary, now-defunct Bar 25), this softly lit, faintly hokey restaurant the
staf dresses in theatrical regalia ofers food that seems frmly anchored in German tradition, even as it expresses
a measure of modern creativity. Jerusalem artichoke cream soup with suckling pig cheeks; an autumn salad of
home-dried grape tomatoes, marinated pumpkin, caramelized pumpkin seeds, and basil oil and apple dressing;
beef tartare with marinated egg yolks and knoblauch crouton; and white halibut with beets and pumpernickel
dumplings this is food you wouldnt be apt to fnd in any other country.
VAU (Berlin)
This stylish establishment in central Berlins Mitte district home to the Brandenburg Gate, the Reichstag, Unter den
Linden, Museum Island, and other city landmarks merits a Michelin star for its savory cuisine, neither conventional
nor avant-garde. Chef Kolja Kleeberg uses locally sourced ingredients whenever possible, and fashions them into
such superb dishes as rabbit with lentils, marinated quince, and lambs lettuce; quail with chickweed, pancetta, and
radishes; velout of Jerusalem artichoke with smoked mackerel and apples; crispy char with pumpkin, coriander,
and kumquat; saddle of Brandenburg venison with cep cream, juniper sabayon, and clover; and sour cream souf
and ice cream with elderberries. VAUs pan-European wine list is particularly noteworthy for a number of unusual
German bottlings, among them Franz Keller Grauburgunder, Bernhard Huber Chardonnay, Weingut Amalienhof
RieslingGewrztraminer Trocken, and Weingut Rings Das Kleine Kreuz Syrah from the Pfalz.
wait for
Good food at your door
As a regular customer, and by regular I mean daily, to
the point where the friendly call center assistants can recite
my cell phone number from memory, I was absolutely elated
when I found out that a new delivery concept extending
from the renowned Caf Supreme, is now fully operational.
Supreme Deliverys menu, inspired by the original Caf
Supreme good living menu, promises delicious, freshly-
prepared meals delivered straight to your door. If youre a
fan of Caf Supremes delicious dining menu, yet youre a
bigger fan of the comfort of your own sofa, then you will
love the new Supreme Delivery service that promptly brings
you Good Food at your door, or your sofa. Even if youre
not a closeted couch potato like this editor, were pretty
sure the new Supreme Delivery menu will have something
to please your palate.
For cheese lovers, the All you need is simply cheese menu,
offers a complete roundup of all your favorite quality cheese
sandwiches; Kashkaval, Halloum, Mozzarella, Feta, with fresh
accompaniments like thyme, olives, caramelized onions and
much more, served on freshly baked breads.
For gatherings, shareable munchies can go both ways. Munch
the healthy way with the raw Vegetable dip platter with a choice
of either avocado or salsa dips. You can even indulge in nachos
alongside homemade, freshly-made guacamole salsa and ranch
dips. Enjoy a different kind of pizza with the Spinach Cheese
Mushroom filled tortilla, oven-baked to perfection.
Why I love the wedges originally envisioned at Caf Supreme;
theyre always baked. And with this new selection at Supreme
Delivery of wedges completely covered in melted cheddar
cheese, I can indulge with a guilt free conscience. The piece
de resistance, however, goes to the Buffalo wild wings. Theyre
crunchy, deliciously spicy, and whether you choose to believe
it or not, baked and not fried! A healthy interpretation of a
much-loved classic when friends are gathered at my place will
automatically earn multiple gold stars in my books.
From a wide selection of healthy salad plates for weight
your last-minute guests, including yourself, happily sated.
You know when youre craving a home cooked meal, but
youre so lazy that no one could ever pay you enough to go
and prepare one yourself? Enter Supreme Delivery platters.
From the tender and juicy grilled Salmon fillet with chargrilled
vegetables and a choice of Mexican rice or mashed potatoes,
juicy grilled beef burgers, to a filling Chicken Tawook meal
complete with rice and tomato-flavored dakhous sauce. Aside
from being a huge fan of the Salmon filet platter, the grilled
chicken filet burger, an expertly marinated chicken breast with
sauted soy mushrooms topped with cheddar cheese, has
become a staple of my delivery choices.
Dont forget to complete that delivery order with a selection
of cakes for desserts, fresh juices, and some creatively conceived
Supreme cocktails like the infamous Country Club, Passion
cooler, or Fruit Fantasy.
For supreme Delivery, order online via or call 2575 8850.
watchers, to hearty tummy-filling pastas, theres a huge list to
choose from if youre in a bind and need to feed a large group
of people with little notice. The Mexican Santa Fe Chicken of
Mexico salad platter offers the delight of crunchy chips and
succulent chicken, topped with red beans, corn and freshly
made house ranch dressing.
The new sandwiches offered by Supreme Delivery make for
perfect sharing options that will definitely please people with
different dining preferences. Have the Tawook platter in sandwich
format with the Tawook Wrap, as the succulent chicken pieces are
wrapped in a light and airy tortilla and seasoned with the famous
Supreme aioli sauce. Another house favorite; the Submarine
Turkey Sandwich, which I personally refuse to share with anyone,
simply because of the addictive combination of Provolone and
Kashkaval cheeses, crunchy banana pepper atop slices of delicious
smoked turkey. The club sandwich, always a popular choice, is
offered in the traditional option, or a delightful seafood rendition
with paprika chips. Rest assured, any sandwich choice will leave
When working from home
available. The easier it is to exercise at home,
the more likely it is you will actually train.
Schedule Your Workouts
Working at home involves a lot of freedom.
To make sure you workout, you need to take
away some of that freedom and make time,
in advance, for exercising. You need to have a
workout schedule with time set aside for your
training sessions.
Once you schedule your workouts, the
chance of you missing it decreases dramatically.
Avoid Distractions
Your home is often full of distractions: the
phone ringing, your kids yelling at each other,
etc. You need to avoid these distractions and
make sure that you can do your workouts
without interruptions.
Place your phone on silent mode, get your
spouse to keep your kids occupied, dont
check your email between sets.
Take Mini-Workout Breaks
If you spend your day sitting at a desk,
you need to take a break every hour or so to
stretch your muscles and back. Why not use
those breaks to do mini-workouts?
A mini-workout is a 5-10 minute long
exercise session. All you need to do is to pick a
few exercises, put them in a circuit and do this
circuit 2-3 times.
For instance, heres a good circuit:
- l5 squats.
- 20 push ups
- l5 slngle handed back rows wlth a dumbbell.
- l5 forward lunges wlth blcep curls.
Doing this mini-workout will give you a
burst of energy that will help you stay focused
on your work. It will also burn some extra
calories and keep you lean.
All in all, it doesnt require a lot of time to
get in shape. You just need to turn exercise
into a regular habit.
Having a job that requires you to
commute every day is a pain, however,
it forces you to leave the house and
many times, that is half the battle when
it comes to adding a fitness element to
your daily routine. Its simple enough
to go to the gym either on the way to or
from the office.
Staying in shape is a bit more challenging
for the stay at home worker. Its counter-
intuitive but it is indeed true. If you put in long
hours at your desk and you need to take care
of chores and kids as well, you have to fnd
ways to stay in shape at home.
Here are some tips to help you stay lean
and healthy so you can continue being a
productive home worker:
Do a morning workout
Doing a short workout session before
eating breakfast has a number of advantages:
- ou lncrease your energy whlch wlll help
you stay focused on your work and be
more productive.
- ou glve yourself a short metabollsm
hike, which is great for weight loss or
weight maintenance.
- Gettlng some exerclse done early ln
the day means that, regardless of the
various surprises your day has in store for
you, you wont miss out on your workout.
Buy Some Simple Fitness Gear
Make it as easy as possible to do home
workouts. Get some afordable ftness
equipment that you can use during your
work day.
Some of the possible options include:
- Dumbbells or kettlebells to do strength
exercises like curls, swings, presses,
and lifts.
- A [ump rope to do a llttle cardlo and to
take the stifness out of your body after
sitting at your desk for too long.
- A stablllty ball to do abdomlnal exerclses
such as crunches.
- A buso ball for more stomach exerclses
and to work on your core.
- A yoga mat for stretchlng.
Keep your equipment at hand, tidy, and
COOKING by Marcella Hazan and Karin
Kretschmann (Illustrator)
Twenty years ago, when Hazan first
exploded into the American consciousness
with The Classic Italian Cook Book and More
Classic Italian Cooking, her recipes were
revolutionary. With time, however, these
classic dishes have become much-beloved
family favorites.
Now a new generation is ready to be
introduced to Marcella Hazans way with food,
and in Essentials of Italian Cooking Hazan
combines her two earlier works into one
update and expanded volume. In addition
to the delicious collection of recipes, this
book serves as a basic manual for cooks of
every skill level. Recipes have been revised to
reduce fat content, and a whole new chapter
full of fundamental information about herbs,
spices, and cheeses used in Italian kitchens-
-as well as details on how to select specifc
ingredients--has been added. New chapters,
new recipes--who could ask for more than
Essentials of Italian Cooking?
EDITION by Irma S. Rombauer, Marion
Rombauer, and Becker Ethan Becker
More than Seventy-fve years ago, a St.
Louis widow named Irma Rombauer took her
life savings and self-published a book called
The Joy of Cooking. Her daughter Marion
tested recipes and made the illustrations, and
they sold their mother-daughter project from
Irmas apartment.
This all-new, all-purpose anniversary
edition of the Joy of Cooking ofers endless
choice for virtually every occasion, situation,
and need, from a 10-minute stir-fry on a
weekday night to a towering Chocolate Layer
Cake with Chocolate Fudge Frosting and
Homemade Vanilla Ice Cream. JOY will show
you the delicious way just as it has done for
countless cooks before you.
Even after 75 years, the span of culinary
information is breathtaking and covers
everything from boiling eggs (there are
two schools of thought) to showstopping,
celebratory dishes such as Beef Wellington,
Roast Turkey and Bread Stufng.
by Julia Child, Louisette Bertholle, Simone
Beck, and Sidonie Coryn (Illustrator)
Anyone can cook in the French manner
anywhere, wrote Mesdames Beck, Bertholle,
and Child, with the right instruction. And
here is the book that, for more than forty
years, has been teaching how.
Mastering the Art of French Cooking is for
both seasoned cooks and beginners who love
good food and long to reproduce at home the
savory delights of the classic cuisine, from the
historic Gallic masterpieces to the seemingly
artless perfection of a dish of spring-green peas.
Since there has never been a book as
instructive and as workable as Mastering the
Art of French Cooking, the techniques learned
here can be applied to recipes in all other
French cookbooks, making them infnitely
more usable. In compiling the secrets of
famous cordons bleus, the authors have
produced a magnifcent volume that is sure
to fnd the place of honor in every kitchen.
Bon apptit!
getting ready or that youll have to get to
work earlier. If you fll the morning hours with
important activities youll crowd out things
that are more time intensive than they need
to be. Map out a morning schedule. What
time would you have to get up and what
time do you need to go to bed to get enough
sleep? As for the mornings themselves, what
would make your ritual easier? Do you need
to set your easel next to your bed? Can you
fnd a more cheerful alarm clock or one you
cant turn off so easily?
Its easy to believe our own excuses,
particularly if theyre good ones. Come up
with a plan and assemble what you need,
but whatever you do, dont label this vision
as impossible.
4. Build the Habit
This is the most important step. Turning
a desire into a ritual requires willpower. Use
these fives steps to optimize your routine:
- Start slowly
- Monltor your energy
- Choose one new hablt at a tlme to lntroduce
- Chart your progress
- Peel free to use brlbery
5. Tune Up as Necessary
Life changes. Sometimes we have to
regroup, but the goal is to replace any rituals
that no longer work with new ones that make
you feel like every day is full of possibility.
So how would you like to use your
mornings? This important question requires
careful thinking. But once you decide, small
rituals can accomplish great things. When
you make over your mornings, you can
make over your life. That is what the most
successful people know.
By Laura Vanderkam
Mornings are a great time for getting
things done. Youre less likely to be
interrupted than you are later in the day.
Your supply of willpower is fresh after a
good nights sleep. That makes it possible
to turn personal priorities like exercise or
strategic thinking into reality.
But if youve got big goals--and a chaotic
a.m. schedule--how can you make over your
mornings to make these goals happen?
From studying peoples morning habits,
Ive learned that getting the most out of
this time is a five-part process. Follow these
steps, though, and youre on your way to
building morning habits that stick.
1. Track Your Time
Part of spending your time better is
knowing how youre spending it now. If
youve ever tried to lose weight, you know
that nutritionists tell you to keep a food
journal because it keeps you from eating
mindlessly. Its the same with time. Write
down what youre doing as often as you
can. The reason? The solution to morning
dilemmas often lies at other times of the
day. You may be too tired because youre
staying up late. But if you look at how youre
spending your nights, youll notice that
youre not doing anything urgent. The Daily
Show can be recorded and watched earlier-
-possibly while youre on the treadmill at
6:30 a.m.
2. Picture the Perfect Morning
After you know how youre spending
your time, ask yourself what a great morning
would look like.
3. Think Through the Logistics
How could this vision mesh with the life
you have? Dont assume you have to add
it on top of the hours you already spend
The kitchen is wrought with sensory
experiences: smell, sound, taste and
touch are integral to how we interact
with food. But, as they say (and we
agree), You eat first with your eyes.
Its true that even the most delicious
recipes can fall flat if they lack a visual
allure. But photographing food is a
lofty practice, and invoking all five
senses by way of just one is easier said
than done. Lucky for us, the talented
photographers at FOOD52 were kind
enough to share some tricks that will
make people salivate at the mere sight
of your food as they should.
Consider your surface and space:
Plating is not just about how food looks
on the plate, it involves the entire stage
for the scene. It might not even involve
a plate at all. The surface you choose will
dictate the atmosphere of your shot.
Natural wood, rustic slate and textured
papers all have very different effects. Use a
canvas that complements the nature of the
food. Play with unique textiles and serving
vessels; you can do a lot to transform that
north-facing windowsill you use for all of
your shots.
Think about your background: dark
backgrounds will give your shot a dramatic
effect (especially when contrasted with a
light subject matter), while a window in the
background will lend softness and depth.
Wise Words:
Less is more. When learning, its best to
keep things simple. Styling can be overdone
and its truly a difficult job. Use simple
linens, and look for interesting surfaces.
I use random things from flea markets,
including old crates or drawers. Also, when
youre plating food, smaller portions tend to
look better. Nicole Franzen
Not everything has to be on a plate.
Think outside the box and consider your
options. You may want to do some action-
type shots, or ingredients, or on-a-sheet-
tray-type stuff. I still consider this plating.
Remember, you are building a style.
Tom Hirschfeld
Dont let the background overpower the
food. You might want to re-think that red
and white gingham tablecloth as a backdrop
for your fruit salad. James Ransom
Subject Placement: Sometimes a
composition is effective when the subject
is in the center of the frame, other times
when its at the edge. A slightly off-center
composition is often more interesting than
one that is perfectly symmetrical. Off-center
placement works really well for the bright
dish below.
Negative Space: Dont be afraid to leave
empty space around the food or plate.
It gives the subject room to breathe and
creates a sense of environment.
Framing: You dont necessarily need
to get the whole plate or bowl in the
frame. You want to expose enough to
give the viewer a taste, but leave them
craving more.
Imperfections can be stylish: Some of
the most interesting compositions have a
little mess -- stray crumbs, spilled sauce, a
dirty fork. These are signs that the food is
real and natural (aka ready to eat right off
the plate!).
Tell a story: Take a bite out of that crostini,
a spoonful from that custard, a slice from that
pie (or a creampuf of that baking sheet).
Like crumbs and spills, these moments give
a sense of active reality to your composition.
Removing an element from the shot also
interrupts the spatial patterns and engages
the viewer in an exciting way.
The Upper Crust Pizzeria
When one thinks of the typical Boston
slice, the mind wanders to none other than
Bostons Upper Crust slice, a little heavy on
the secret red sauce and a well-made thinner
crust. Using a simple favorful crust, the
Upper Crust Pizzeria prides itself in inventing
new ways to tease the taste buds. In terms
of thickness, choice of toppings or sauces,
preferences may difer here in Kuwait, yet as
a market conditioned to taste only the most
sophisticated favors, this pizzeria fts right
in. One who is schooled in the art of food by
Kuwaits myriad of gastronomic delights, and is
granted bonafde foodie status by experience,
cant argue with the way pizza is supposed
to be, and should there be an argument,
we can daringly rebut that one bite of the
Upper Crust slice will convince you otherwise.
Taking a break from the usual thicker
pizza pie, the pie artisans at the Upper Crust
Pizzeria have expertly perfected the art of the
thinner crust, Incorporating only the freshest
ingredients, the menu has grown from classical
favorites to include more daring toppings.
Located at the glitzy restaurant complex that
is The Village in Abu Al Hasaniya, the award-
winning interior design alone is worth the visit.
Pizza-tin decorated high ceilings emit a designer
loft-like appeal, sleek white tables and foor
to ceiling windows, Flat-screen TVs to watch
your favorite game, and the open kitchen plans
make for an entertaining dining experience. The
outdoor seating area is equally pleasant; with
stylish, faring gas heaters to keep you warm
in the chillier winter months, we decided to sit
outside to enjoy the pleasant weather.
The starters at Upper Crust Pizzeria are
delicious. With mouth-watering Bufalo wings, or
the Antipasto platter, even the light White Spinach
pizza makes for an ideal appetizer. We opted for
the Caesar and strawberry and feta salads, along
with the Antipasto platter; a selection of grilled
vegetables, green and red peppers, eggplants,
mushrooms, artichokes, peppered salami and
an Italian cheese assortment atop crunchy Rocca
leaves, this platter is more than ideal for sharing,
the delicious cheeses leave a tempting hint for
whats to come.
Lasagna for starters, why not? Having the
option to choose our fllings of chicken, beef, or
vegetable, we chose the beefy lasagna to nibble
on until the main event of our meal, the award-
winning pizzas, arrived.
When ordering your pizza, the small size
makes for a whopping 14-inch pie, and the larger
size is 18 inches. One might think that these sizes
are indestructible, yet because of the signature
thinner crust, slightly crisped on the edges after
a generous dash of olive oil completes the pie;
the pizza is much lighter than most renditions
seen in K-town. You can also order your regular
or large pizza in halves, yet we were too greedy
(and hungry) to think otherwise. We started of
with the Swellesley, Upper Crusts Arabiatta
rendition, with Parmigiano Reggiano, red sauce,
pepperoni, crushed red pepper, garlic, olive
oil and basil. Perfectly balancing out the edgy
spiced pepperoni, we dove right into the Spinach
Leaf pizza, with its famous red sauce topped
with fresh spinach, ricotta, and fresh garlic. The
ricotta cheese expertly spread across the surface
created a heavenly balance of textures while
complimenting the spinach. That deliciously
crusted dough is a winner in our books; we could
truly consume it on its own!
We also tried more daring favors, including
Bubs BBQ chicken, the traditional white pizza
with BBQ breaded chicken (you can also order
the chicken grilled), sliced onion and mozzarella.
The contrasting favors are divine, as the favors
of the white cheese are completely brought
The Upper Crust Pizzeria is located in
The Village restaurant complex in Abu
Al Hasaneya and KIPCO tower. For more
information, please find them on facebook
by visiting: and
twitter,, or
call 2294 3200 and 2390 7087.
the house specialty that is the Nutella Calzone
with bananas and strawberries is a must when
paying the Upper Crust Pizzeria a fanciful visit.
The homemade Gelatos are perfectly light yet
favorful, and we guarantee that the Strawberry
and Mascarpone Gelato is a delight worth saving
room for. If the Nutella Calzone didnt hit the spot
for you, have it in the Gelato form, and mix it up
with the Strawberry Mascarpone gelato for that
addictive marriage between fruit and chocolate.
out with the tanginess of the BBQ sauce, and
with the chunks of breaded chicken, we were
absolutely sold. The Patata Rossa, which could
easily be ordered as an appetizer, another light,
white pizza creation with rosemary and garlic-
roasted red bliss potatoes, caramelized onions,
Fontina and mozzarella cheeses.
After slice upon slice of the heavenly pizza
pies, we were pleasantly surprised when we
realized we did have room for dessert. Ordering
So, whats on the menu?
Appetizer: chicken Tikka & cheese melt on crispy garlic bread.
Main: spaghetti with lamb koftas, Roganjosh sauce
Dessert: green apple and cinnamon Srikhand.
What drinks would you be serving?
Considering there is no alcohol, I will be serving only favored shooters on
crushed ice. Some as weird as lemon and bitter gourd shooters with black salt
What are you doing for entertainment?
Musical chairs maybe..its been a long time since I did that at any party.
If all else fails, which restaurant would you order in from to save your
dinner party?
Dawat, its soul food and they deliver really fast, and of course they come for a
decent budget.
Did this really ever happen to you? If so, tell us about the experience, was
it a huge fail/success?
Well I had to take out a few visiting cousins for a great meal. It was especially a
very unusually windy day. But we were all set, we were ready and then came a
warning that there is a storm coming so stay indoors. Looking at all the people
so upset I came forward and announced a kitchen party. So we all ended up
sitting in the kitchen, some on the counter, some on inverted oil tins, some
pulled up kitchen stools. We placed the iPhone on the dock and I rolled up my
sleeves and dished out the above menu as we chatted all through the night. The
best part was that food was served piping hot on big plates and everybody just
shared from it. It was the bestdifcult to recreate that.
What are some of your best tips for hosting a dinner party and/or
Dont overstress yourself with too much. Just divide the work
Have a plan and work the plan.
If nothing works dont be shy to order from a neighborhood restaurant.
What type of cuisine would you choose for the evening?
Rustic World Cuisine.
$' **!+ $",!
The Challenger
Kunal Kapur
Chef, celebrity culinary guru
THREE hours to plan a last-minute dinner party for SIX people.
Menu must include at least 1 appetizer, 1 main course, and 1 dessert
Beverages are a must, entertainment too!
The rules:
No outside help allowed.
Use items available at home.
Additional items allowed if personally purchased.
Set your alarm clock ten minutes early, and youll have plenty
of time to make yourself some lunch. If you fnd it really hard to get
out of bed in the morning, you can make sandwiches ahead of time
and freeze them (dont include lettuce or other salad greens if youre
freezing sandwiches). Just grab one out of the freezer before you head
out the door to work, and itll have defrosted by lunch time.
Storing Your Lunch
If youve got a fridge at work, keep your lunch in there. It might be
a good idea to label your lunch bag with your name and the date (that
way, no-ones gonna accidentally scof it, or chuck it out).
If you dont have access to a fridge, just keep your lunch in an
insulated lunch box that will stay cool. You can get these for a few
bucks, and if you refrigerate them overnight, theyll keep your food
cool and fresh till lunchtime.
Avoiding Sandwich Boredom
As well as the perceived hassle of packing a lunch, many people feel
that itll quickly get boring. Dont fall into the ham sandwiches again?
trap: vary your lunches to keep them interesting. Here are some ideas.
- Sandwiches: There are loads of diferent types of bread to try.
Pitas, tortilla wraps and bagels all transport well and using diferent
breads will encourage you to vary the fllings.
- SaIads: Instead of a sandwich, why not make a big salad for
lunch? Include some lean protein (like cold chicken, boiled egg, tuna or
prawns) and some carbohydrate (pasta, rice or couscous work in many
salads, or just take a few crackers to eat on the side).
- Leftovers: An incredibly simple way to make lunch with next to
no efort is to cook a bit extra at your evening meal the night before
and pop it in an air-tight box. Im very partial to cold stir-fry; if youve
got access to a microwave at work, youll have even more options. (If
youre reheating rice, make sure its been kept completely chilled until
you reheat it.)
- xtras: Try to include a piece of fruit or a handful of veggie sticks
with lunch too many of us dont eat any fruit or vegetables during
the workday. You might also want to throw in a treat like a cookie or a
small bag of chips. Look out for multibags of treat sized portions far
cheaper than buying candy bars and chips from the vending machine
at work.
If youre stuck for packed lunch ideas, have a search on Google
there are hundreds of sites packed with great suggestions. You can also
buy books of packed lunch recipes, though these tend to be aimed at
parents making lunches for their kids.
great packed lunches for work
A lot of us are in the habit of buying lunch out each day. I dont
mean were all enjoying three-course lunches for most people,
its just a sandwich and maybe a bag of chips and a drink from the
nearest store.
The problem is, when youre sinking a few dinars on lunch fve days
a week, every week, the cost soon adds up. So why dont more of us
brown-bag our lunch? In most cases, I think its simply habit. Of course,
theres always the excuse that were too rushed in the mornings but
thats pretty easy to overcome.
Finding Time to Pack Your Lunch
Firstly, youll probably spend just as much time standing in line at
the store as you will making a packed lunch at home. It only takes fve
minutes to put together a sandwich (I used to make my sandwiches
whilst cooking my oatmeal for breakfast!)
The physics
Sometimes the most useful cooking
tips can be found in classic movies.
Consider Billy Wilders 1954 romantic
comedy, Sabrina. Suffering from the
pangs of unrequited love, young
Sabrina (Audrey Hepburn), a chauffeurs
daughter, is sent to Paris to train as a
chef at a Cordon Bleu-type academy. One
days lesson concerns the proper way to
crack an egg. An egg is not a stone, the
instructor admonishes his charges. It is
a living thing. It has a heart. So when we
crack it, we must not torment it. We must
be merciful and execute it quickly, like
with the guillotine.
Its all in the wrist, the chef insists. He
proceeds to demonstrate, holding an egg
gently between thumb and forefinger
before rapping it sharply against the edge
of a bowl with one swift stroke: One, two,
three, CRACK! New egg!
This is the classic one-handed egg-
cracking technique favored by chefs, if only
for its virtue as a time-saver, given the large
number of eggs the average Parisian chef
must crack on a given day. But opening an
eggshell between the fingers and thumb of
one hand requires precision and practice,
and most neophytes, like Sabrina, end up
with a hand full of crushed egg.
Fortunately, there are alternative
methods that get the job done perfectly
well. All the methods have one thing
in common: They rely on applying just
enough force to the center of the egg - the
egg equator, if you will - to crack the shell
without shattering it. And science has finally
come up with an explanation for what
comes naturally to most home cooks: Eggs
crack best around their equators, says MIT
mechanical engineer Pedro Reis, because of
formula that predicts what will happen
when you poke thin, shell-like structures
at specific points. That is essentially what
it takes to crack an egg: a sharp, targeted
strike at the specific point where the
eggs structure is weakest. The shell has
a threshold beyond which it cant absorb
any more force, and once that threshold is
crossed, the shell will crack.
their geometry. He and a young colleague,
Arnaud Lazarus, have highlighted the link
between an eggshells geometry (it belongs
to a class of shapes known as ovoids) and
a mechanical property called rigidity
- the quality that, along with strength,
determines how much force an object can
withstand before it cracks.
Reis and Lazarus model is a mathematical
Smashburger was founded in 2007
in Denver, USA and if youre wondering
about the name, it comes from the way
in which the burgers are prepared. The
technique is nothing new and has been
implemented in diners and mom and
pop places across America for decades,
but this great way to cook burgers got
lost somewhere along the way. With the
ubiquity of fast food chains, we have
become accustomed to pre-formed
patties that are usually cooked from
frozen. Smashburger take a freshly-
ground 100% certified halal Angus beef
meatball, and literally smash it down
onto a buttered griddle to form the
burger with a two-handed press and hold
it down to start searing the beef. What
this delivers is a patty that is full of flavor
from the quality of the beef and a crunchy
exterior from the searing that adds an
extra level of texture to the burger. I
opted for the All American served with
American cheese, onion, pickles, and
ketchup and mustard. The bun that holds
this all together is an egg-glazed one that
adds a unique twist to the hamburger
bun. The burgers come as Smash or Big
Smash, and this relates to the weight of
the beef being smashed. The burger is no
thicker on the Big Smash but is simply
wider because of the technique.
This is Smashburgers first location
outside of the US and was opened by Kayan
Restaurants here in Kuwait. They also hold
the franchise for the UAE, Qatar and Bahrain
and Smashburger wanted them to start with
Dubai as they, like most people, believe it
be the centre of the Gulf. Yousef Alessa and
Khalid Hajjar of Kayan Restaurants insisted
that Kuwait was a better market to launch
from - they figured if they could succeed in
Kuwaits competitive burger market then
they can make it anywhere. And judging by
the crowds that accompanied bazaars visit
it seems they were right. They did take heed
from the founder of Smashburger, Tom
Ryan, though when sourcing beef. Khalid
A smashing good burger
told me they must have tried over fifty
different types of halal beef before Tom was
satisfied. Not only that, he could also detect
the age of the cow at slaughter from tasting
the meat. Tom Ryan is clearly a man who
knows his beef!
What sets Smashburger apart from other
burger places is the level of customizability
they offer. While they offer options such as
Mushroom Swiss, Spicy Baja and BBQ Bacon
& Cheddar, you can also create your own
burger exactly as you like it. Decide on the
size, pick an artisanal bun, add your favorite
toppings and sauces and finally your cheese
of choice. They offer the exact same set up
with chicken breast instead of the burger.
They also offer a Veggie Burger and a few
different salads.
You could also visit Smashburger for the
sides alone. The offer five different fries;
Smashfries are tossed with rosemary, olive
oil and garlic and Kuwait Fries are seasoned
with hawaij spices and cilantro. You can also
try Fried Pickles, Fried Jalapenos or Veggie
Frites, which are flash-fried carrot sticks and
green beans. The shakes at Smashburger are
all hand-spun with Hagen-Dazs ice cream
and they also have an Ice Tea bar along with
the usual sodas.
The inclusion of Kuwait Fries is
something that Smashburger do all over.
They always craft their menu to reflect the
tastes of the local market. So on the menu
here you can also find the Kuwait Burger
and Kuwait Chicken which are served with
hot pepper cheese, hawaij grilled jalapenos,
labneh, baby spinach, tomato and cucumber
and served on a spicy chipotle bun. This
makes each Smashburger outlet a unique
dining location.
So get down to The Village and see what
smashing quality beef can do for a better burger.
Smashburger is located at The Village in
Abu Hassaniah, Mishref and Mahboula For
more information please call 5029 8884.
For Facebook, Twitter and Instagram:
Jam session...
for their minimal look and foolproof rubber
gasket, or Italian-made BORMIOLI ROCCOs
Quattro Stagioni jars ($2.50,
with traditional twist-on lids.
Folklore has it that yard-dwelling
gnomes are actually helpful, nocturnal
gardeners. Spruce up greenery with West
Elms Modern Gnomes. Unlike the original
figurines of mid-1800s Germany, these have
been recast in gleaming white porcelain,
offering a swanky take on the bearded man.
($19 each,
Nothing is both so on trend and old-
fashioned as homemade preserves. Heres
what you need to get cooking.
Jam technology hasnt evolved much
since your great-grandmas days. Still, that
doesnt mean new designs of those old
tools wouldnt leave her envious. MAUVIELs
preserving pan ($230, is
case in point. The Normandy, France-based
company has been casting kitchenware
since 1830, and its broad copper pan
conducts heat evenly to keep your berries
from burning. The interchangeable blades
and strainers on OXOs food mill ($50, oxo.
com) give fruit a refined, hand-pureed
texture that a Cuisinart cant approach.
Canning can be an unwieldy business, RSVP
INTERNATIONALs wide-mouth funnel ($14, perches neatly atop jars and
RSLEs stainless-steel ladle ($37, rosleusa.
com) has a sleek, round pouring rim that
prevents jam spillage. FOX RUNs jar lifters
($8, pluck the sealed jars
from boiling water without looking like an
eyesore in the kitchen. And for showing
off the fruits of your labor? We suggest
WECKs Deco and Mold jars ($14 for six,, beloved by jam geeks
Distributed by Tribune Media Services.
The volcanic, idealistic entrepreneur Oscar Farinetti has scored
another goal. On June 21st, 2012, he opened the latest food store
belonging to the Eataly group in Rome: the largest in the world, its
his 18th location which include cities like Tokyo and Manhattan
where Italys fnest food products are proudly on display, from
tagliatelle to the most exquisite extra-virgin olive oils.
Like all authentic innovations, Farinettis philosophy is disarmingly
simple and puts into play three basic activities: eating, shopping,
studying. Eatalys spaces encourage all three of these actions, but the
didactic element with free food education courses are truly inspired.
In all of the worlds Eataly stores, young cooks can learn the diference
between tinned tomatoes and fresh ones, and adults can learn to make
tasty meals from afordable ingredients or even leftovers.
Eataly Rome
The factory built near Romes train station was constructed for the
football championships in 1990 and has been waiting for a permanent
purpose for years now. After more than two decades, the 17,000 square
meter space over four stories is now the crowning glory of the Slow
Food movement. Of course, eating is the frst and foremost part of the
Eataly experience. Its hard to imagine any better place than this one,
with 23 diferent food areas over three foors featuring everything from
local produce purveyors to pasta, from the typical Emiliana piadina
by the Maioli brothers to gelato by Lait. There are also special areas
dedicated to the best Italian delicacies: bufalo mozzarella by Romano
Battaglia, artisan beer, Venchi chocolate.
The cooks from Romes historical osterie are side by side with the
most traditional dishes of the Lazio region. But the real novelty is
the Show Cooking table by Whirlpool: starting in September, once a
month, 12 world-famous cooks will cook a dinner for 10 lucky diners
who can reserve a place online. For now, Eataly is keeping its culinary
lineup secret but has announced that prices will be set by auctions
and the proceeds will be given to a diferent charity each time.
Eataly Milan
There are plans in the works for fve other Eataly locations in Italy,
four in the U.S., one in London and another three in Japan. The next
opening is set for April 2013, when a special Eataly will open in the
theater space of the legendary Teatro Smeraldo, and will be dedicated
to music. The project foresees a huge, emerald green stage suspended
in mid-air where musicians will perform every night, Farinetti explains.
Visitors can listen to music while eating the best pizza in the world. In
fact, each Eataly store is dedicated to a value or quality: Doubt for New
York, and Beauty for Rome. I thought of Amedeo Modigliani and the
greatness of Italian art, music and irony which is our national quality,
says Farinetti. In the Ristorante Italia in Eataly Roma, there are four
authentic Modigliani paintings on display, thanks to the Modigliani
Istitut Paris-Rome. The musical tribute is conveyed by screens on every
foor showing symphonic concerts from the 18th Century onwards, as
well as soundtracks from Italian flms. And irony is celebrated with an
exhibit called Mangiarsi lItalia: one hundred satirical vignettes from
1861 until today.
Restaurant: The Lofat Group
Title: Executive Chef


When did you frst get into cooking?
I had a knack for cooking ever since I was young, I always cooked breakfast,
learned how to cook omelets, pancakes etc.
Where were you before you came to Kuwait?
City Seasons Muscat, Oman, as an Executive Chef.
If you could choose, what would your last supper be?
My last supper would be dinner with my wife and we would do a tasting menu
from amazing things weve had a chance to eat in our lives together: Foie Gras,
Beluga caviar and a lots of seafood dishes.
Describe your favorite dish from your home country.
Bulalo (Beef Shanks Soup), I often enjoy sipping piping hot bulalo soup made
with freshly slaughtered Batangas beef (shanks). The broth is rich with favors
seeped from the beef after boiling for hours. The bones are big, meaning more
bone marrow to enjoy.
Name three ingredients you cant live without in the kitchen.
Salt, fsh and chili: Food is tasteless without salt; fsh because its very versatile
and I really love chili, just to spice my life up a bit.
What is the most important part of a sandwich?
The middle part: What truly makes a great sandwich is that you can enjoy
every single bite because each bite contains the lovely morsels that you so
delicately choose.
How does your personality difer inside and outside the kitchen?
Inside, the chefs and cooks must strictly follow the set standards of the kitchen;
so Im organized and clean, like their father in the kitchen. Outside, I am friendly
and easy to deal with.
What are the best and worst parts of being a chef?
Working long hours being stood on your feet all day and the stress. Most days
are busy but I enjoy them, Im in control, and at the end of the shift there is a
great feeling of achievement, almost euphoria, that buzz that I love and part of
the reason I do it. But there are some days when everything is against you, you
cannot seem to do anything right and you start to lose it, when that happens it
is game over for the whole shift, I hate days like that.
What are your passions outside the kitchen?
I like to travel if I can get the time. If not, I love photography or swimming.
If you werent a chef, what would you like to be?
Maybe a Naval Ofcer.
What came frst; the chicken or the egg?
Can a child survive without a parent? If there were no chicken to hatch, feed
and protect the egg, it would never live to grow into a chicken. Chicken first,
all the way.
Tea or Cofee: Tea.
My Breakfast: Continental Breakfast.
My Knives: Balisong (butterfy knife).
Most overused spice: Rosemary, Oregano, and Basil.
Favorite Travel Destination: Asia and Pacifc.
Dream Car: As long as the car is good on gas and gets me
to where I need to be, thats my dream car.
Favorite Food Aroma: Brewing cofee, garlic frying.
These are the two most seductive food aromas.
important and expected part of
their day. Eating in the stroller or
car conveys to your children that
eating well is not a priority. Snack
foods that parents can keep
in the car are also often lower-
nutrient foods.
Sit down to meals with your
children. They will eat more
healthful foods if they see
healthful eating modeled.
Turn off the TV. Older
children and adults tend to
mindlessly eat in front of the
television, but many young kids
will be too captivated by the
screen to eat at all.
This might sound
counterintuitive, but make sure
your child is getting enough
exercise. Yes, exercise burns
calories, but it also ensures a child
is hungry enough to eat well.
Provide healthful snacks
in between meals. Childrens
stomachs are small, so they
cannot always eat enough food
during their meals to meet their
nutritional needs. Snacks also
sustain a young childs energy
and mood.
Add a snack before bedtime.
If the snack is full of healthful fat
and protein, the nutrients can
build tissue while sleeping. Avoid
sugar so a childs ability to sleep is
not afected.
Keep in mind that this
approach to eating works for most
kids, not just those who need
to put on a few extra pounds.
wanted weight gain. Here are
some recommended sources of
healthful fat:
Coconut oil. Coconut oil
adds sweetness and benefcial
calories, so add a tablespoon
into a smoothie or to vegetables
when roasting.
Nuts and seeds. Pistachios,
walnuts and almonds are great
choices for kids.
Avocados. Make guacamole
with fresh avocados, onions and
tomatoes, or mix avocado into a
fruit smoothie.
Smoothies. Smoothies
are an easy way to ingest
needed nutrients and calories,
especially if you add coconut
oil, coconut milk or almond
butter. Get creative with your
favorite fruit, full-fat yogurt, nut
butters and seeds.
Dried fruit. The lack in water
makesit easier to eat more sizable
quantities. This means a greater
calorie intake.
Hummus and bean dips make
good snacks.
Behavior and routine
Drink after a meal, not
during. Even water can fll up a
little belly, tricking a child into
feeling full. Milk and juice are
more often the culprit as many
toddlers and preschoolers drink
so much throughout the day
that they arent hungry enough
for food at mealtime.
Set meal and snack times. Kids
need to know that mealtime is an
those in ice cream, might add
a few pounds here and there,
but they will not provide the
nutrients a child needs to build
a healthy brain, resilient organs
and strong bones. So if you have
an underweight child, begin by
ensuring all calories ingested are
The following foods can help a
child healthfully gain weight and
- Benefcial fats, especially
plant-based fats. Each gram
of fat has about nine calories
while each gram of protein or
carbohydrate provides about
four calories, so a meal made
with fats can contribute to
Parents repeatedly ask
how to help a child gain
weight in a healthful way.
This is an important question
because the age-old advice of
milkshakes and ice cream just
doesnt cut it, and can spark a
cycle of insulin resistance that
can lead an underweight child
down a path toward obesity
and diabetes.
Parents might want to focus
less on the scale and instead
direct their energy toward
providing their children with
enough macronutrients (protein,
carbohydrates and fats) and
micronutrients (vitamins and
minerals). Empty calories, like
Pizza night just got tastier
Pizza night, always a delightfully devious
bazaar ritual, entered an experimental phase
when we decided to try out Croccante Pizzeria.
Because our food curiosities never end with
our ofce hours, we didnt mind that the
pizzeria currently operates on a delivery basis.
If anything, our appetites were already so
intrigued after seeing all our fellow bloggers
post mouth-watering pictures of their pizza
feasts online!
First of all, I was initially piqued by the name
chosen for this new pizzeria, as Croccante is an
Italian dessert, a traditional almond brittle. Perhaps
the name, Croccante, invokes the happy crunch
of brittle when you sample the pizzas, I couldnt
wait to fnd out whether or not this promise rang
true. The digital menu, as the main restaurant
is due to open in Salmiya, ofers a wide selection
of interesting pizzas, some with internationally
inspired namesakes that already had us drooling,
and a secretive pink sauce that left us wondering.
From Brooklyn, Thursday Midnight, (A) in Beirut to
Ibiza, we started making our selections.
Being avid lovers of garlic bread, we went
for both the garlic bread topped with fresh
mushrooms, and the garlic bread with Mozzarella
cheese and pink sauce. If youre a devout foodie,
you know its best to try the garlic bread before the
pizza, as the frst sampling ofers you an inclination
of the quality of the dough. First verdict: that
promise of crunch, followed by a playful interlude
of delicious textures, holds true! The simple fresh
ingredients were bursting with favors, and the
pink sauce simply tickled our fancies even more.
The best part? We also made sure to order a
Rocca salad, or the salad of the day on ofer, and
scattered the Rocca leaves on top of the garlic
breads to better enjoy the favorful crunch.
Were defnitely not omitting the main event
of the evening, which starred Brooklyn, Ibiza,
and a mysterious Road 63. Starting out with the
Brooklyn, we dug into a haven of meaty goodness,
caramel and chocolate, the Bu Hamad cake is
expertly balanced, leaving you wanting more with
each bite, we couldnt resist devouring this slice in
its entirety. The Nutella Calzone, nonetheless, was
a lovely departure from the regular; the Nutella-
based, Ganache flling brought us more joy when
our taste buds were met with crushed nuts, and
soft pieces of banana, resulting in what we joyously
decided was a Nutella-banana-split calzone.
Make sure your next pizza night is a
Croccante one. To have your pizza feast
delivered, please call 2573 2321 or order
online via You can also check
out Croccante at the Avenues. For more
information, please call 2259 7504.
Dont forget to follow Croccante on Instagram
for their latest updates, @croccante_.
the form of the Road 63 pizza, with slightly spiced
sausages, tomato, Mozzarella and mushrooms,
topped with small swirls of the signature pink
sauce. Personally, Im not the biggest fan of sauces
on top of pizzas, yet the pink sauce ofered a great
contrasting favor to the spiced sausages and
tomato sauce, resulting in a mellow favor that
melts in the mouth. We also ordered pizzas by the
slice, and these delicacies are perfect, as they didnt
make this editor feel burdened with gluttonous
guilt. The frst Slice of Heaven was my personal
favorite as it included my favorite pizza toppings;
tomato sauce, smoked turkey, Mozzarella cheese,
mushrooms, and Oreganowe promise a feast of
favors with this choice.
For dessert, we couldnt resist but order both
the dessert of the day, which to our luck included a
dreamy Nutella Calzone, and the house Bu Hamad
Cake. A towering display of smooth layers of salted
tasty salami with mozzarella cheese, tomato,
and aromatic basil. Like the garlic bread, the
dough is light as air, crunchy on the outside and
slightly softer in the middle. The Ibiza ofers more
crunchy goodness, with shredded grilled chicken,
mushrooms, delicious green and red chillis, and
fragrant garlic oil. All oils are served in small
containers alongside the pizza, so you may drizzle
to your hearts desire, or simply dunk in your slice
for an extra kick of favors. The true surprise came in
4 tablespoons (1/2 stick) unsalted butter,
melted, plus more for the griddle
2 medium Granny Smith apples, peeled
and cored
For the syrup: Combine the cider and
brown sugar in a small saucepan and bring
to a boil over medium-high heat, stirring
until the sugar has dissolved. Reduce the
heat to medium and add the lemon peel
and cinnamon. Cook, adjusting the heat to
keep the mixture at a steady boil, until the
liquid has reduced by half, 20 to 25 minutes.
The yield is 1 cup. Pour into a small bowl
through a fine-mesh strainer, discarding
the solids, then return the syrup to the
saucepan, off the heat. At serving time,
reheat if needed.
For the apple rings: Combine the four,
baking powder, sugar and pumpkin pie spice
in a medium bowl. Combine the egg and
buttermilk in a liquid measuring cup and
whisk until well-blended, then add to the four
mixture along with the grated lemon zest and
melted butter. Stir briefly just to combine.
Cut the apples crosswise into 1/8-inch-
thick rounds. Working in batches, use a
toothpick or chopstick to dip the slices into
the batter, turning them to coat both sides.
Heat about 1 teaspoon of butter on a
nonstick griddle or in a nonstick skillet over
medium heat. Add a few of the apple slices
and cook until golden brown on both sides,
turning once. Repeat to cook all of the apple
rings, adding butter as needed. Serve hot,
with the warm syrup on the side.
NUTRITION Per serving (using three-
quarters of the syrup): 480 calories, 9 g
protein, 75 g carbohydrates, 17 g fat, 10 g
saturated fat, 95 mg cholesterol, 470 mg
sodium, 3 g dietary fber, 40 g sugar
These are essentially pancakes
enclosing apple slices: fun to make and
kid-friendly. The batter is enlivened by a
little pumpkin pie spice, which adds a nice
fall note, but this would be a great dish
year-round. If you really want to taste the
apple in the syrup, use a cinnamon stick
rather than ground cinnamon.
4 servings
MAKE AHEAD: The syrup can be made
a day in advance, covered and refrigerated.
Reheat before using. Adapted from a recipe
by chef Carla Hall in The Chew: Food. Life. Fun.
(Hyperion, 2012).
For the apple cider syrup
2 cups fresh apple cider
1/2 cup light brown sugar
Peel from 1/2 lemon, sliced off in strips (no pith)
2 teaspoons ground cinnamon (may
substitute one 3-inch cinnamon stick;
see headnote)
For the apple rings
11/4 cups four
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon pumpkin pie spice
1 large egg
11/4 cups buttermilk
Grated zest of 1/2 lemon (1 teaspoon)
source: MCT Information Service
Make grilling fun
I have to admit: Writing a column on
barbecue tools has ended up letting
me use some devices very high on my
list of the most enjoyable gadgets Ive
tried. While there might not be as many
barbecue gadgets as iPhone covers to
choose from, there are still a lot of great
choices to flip your meat.
By far my favorite of the grilling gadgets
is the Slider from Quirky, a company known
for creative and innovative tech gadgets.
Quirky is now taking its creativity to the
heat of the coals. The Slider is a stainless
steel, double-prong, 14-inch skewer you can
load with meat, peppers, squash, onions or
whatever you want to cook. What makes it
great is that the utensil is built with a heat-
resistant slider, which you use to get your
food of struggle-free in just seconds. They
come in a set of four for $24.99 The Stake
($29.99) is just as Quirky describes it: Grip
it. Flip it. Serve it. This true all-in-one device
has a spatula, fork and tongs all in a brushed
stainless steel tool with a wooden handle.
It might seem hard to think of all of these
cooking utensils together, but they are all
there in the tool, which is 21.25 inches at its
protected. Its available in several models,
including one with an additional 5.5
inches for further reach. Its called a 10-in-
one grilling gadget because additional
accessories can be purchased to use with
it, including a 5-inch-wide fsh spatula,
tongs and a basting brush. (Details: www.
One item I wrote about last year but
has to be mentioned again is the iGrill. Its
an electronic wireless grilling and cooking
thermometer for iPhones, iPads or iPod
touches, which connects via Bluetooth. To
work it, just insert the prong into your meat
on the grill and after you load the iGrill app
(free via the iTunes Store) all your cooking
information is displayed on your devices
screen a safe distance from the heat. Along
with the temperature, it features alarms,
graphs, presets, timers, individual probes
and time-remaining functions along with
new presets for fsh, chicken and meat.
A silicone skin protective cover ($19.99)
shields the highly priced ($79) iGrill device,
keeping it safe from moisture, food, heat or
just about anything while cooking. (Details:
longest length. When its locked together
you have a simple 3.75-inch-wide spatula.
Separate it and you have tongs or slide down
the fork to grab your sausage (or whatever
else youre grilling) for fipping or removal.
Another multifunctional gadget from
Quirky is the Porter ($39.99), a multipurpose
barbecue tray that is the ultimate tool to
keep raw food separated from cooked. The
simple gadget (19.5 inches by 11.5 inches
by 4 inches) has a container on top to hold
your meat along with a separate metal
mesh caddy on the side for transporting
condiments or seasonings. When youre
done cooking, just lift of the top tray you
transported the raw meat in and you have
another tray below to put cooked items for
serving. (Details:
The Grill Daddy Heat Shield Spatula
($24.99) is a multifunctional stainless-steel
grilling tool that does a lot of things well.
Its main function is to prevent your hands
from being cooked along with your meat.
A swinging handle keeps a layer of metal
protection between the heat of the grill
and your hand. No matter where you reach
on the grill, the handle pivots to keep you
(GLASS Bottle Juice)
showing a food wrapper that blows away
from a dump, tumbles across felds, and
winds up in your hand, says Cronan. If
this packaging eliminates that waste, its a
powerful message.
Products in the Pipeline
IN DEVELOPMENT: It wont be long
before these staples are making the people
around you uneasy.
Cofee/Hot Chocolate: Packets could
be cream- or marshmallow-favored and
would eliminate the single-serve packaging
everyone tears and tosses.
Spice Strips: A mix of spices that
dissolves on meat while it cooks. Guaranteed
consistency for chefs who have to ensure
meals always taste the same.
Drink Sticks: The narrow pouch
slides easily into water bottles. No more
fumbling with a clumsy scoop when making
powdered drinks.
Oatmeal: Instead of having preflavored
oatmeal, the package would add the
brown sugar, maple syrup, or apples-and-
cinnamon tinge.
IN THEORY: These dont yet exist, but
MonoSol is mulling.
Military Meals: Portable grub takes up
valuable travel-bag space and can leave a
garbage trail for enemies.
Water-Purifcation Film: Who wants to
wait for water to boil? Purifying flms could
provide clean water quicker.
Frozen Lasagna: Heat-susceptible
materials could mean that when cooked in a
350- degree oven, a flm separating the sauce
from the pasta would dissolve after 20 minutes,
the flm keeping the cheese of the sauce
would dissolve 10 minutes later, and the flm
holding any toppings would dissolve 5 minutes
after that. A perfectly cooked dish, every time.
2012, Distributed by Tribune Media Services
Single-serve drink mixes and
individually wrapped foods are a boon
for landfll enthusiasts. Dissolvable-
packaging maker MonoSol has a fx. Can
you stomach it?
You promise this wont kill me?
Im eyeing the clear packet of hot
chocolatemarked confdential &
proprietaryI just dropped into a mug of
steaming water. As I stir, bits of the plastic like
wrapper foat to the top. The cocoa creeps
out in waves. And then, in an instant, the
remnants of the casing simply . . . disappear.
Its safe, assures the man to my side, whos
holding a cup of the same. Go ahead, try it.
You frst, I reply. We both chuckleand
take a sip.
Soon we may all be drinking what CEO
P. Scott Bening and his materials-science
shop MonoSol are serving. The companys
water-soluble wrappers can be found
encasing everything from clothing to
pesticides to detergent.
Deep within its two northwest Indiana
labs, MonoSol has been developing edible
flms that are soluble, biodegradable, even
favorable. A blow-up view would kind of
look like a brick of Ramen noodles, says
Jon Gallagher, MonoSols new product
development manager. Once theres water
penetration, the molecular bonds loosen up.
Until that point, the material is strong enough
to serve as packaging for food. Its a wrapper
until it isnt.
There are roughly 76 tons of packaging
waste added to U.S. landflls each year.
Boosting the bottom line is great, but
Bening is equally focused on fundamentally
changing the way we consume food and
drink. Wrappers that dissolve during prep
wouldnt end up in dumpsthey would end
up in your meal. Persuading you to put them
there is what will require the real science.
experts Karin Hibma and Michael Cronan
suggest ways to convince a country its okay
to eat plastic.
INVOKE NATURE: Fruit has packaging
in the form of skin, and we dont think twice
about eating it, says Hibma. MonoSol
should emphasize that in its marketing.
ADD NUTRIENTS: Edible casing thats
merely neutral is bad, says Cronan. Even if
MonoSol just adds a few electrolytes, the flm
will be an easier sell.
freezer disgusts me, huffs donquix66.
It goes on, beautifully: I was
wondering if you had a crock-pot version
for this recipe. So easy and low carb/cal,
lactose, and gluten free. The addition of
1 T of Sriracha really lifted the oxygen
flavor that was being overpowered by the
doubled hydrogen.
The winks and nudges continue, and no
commenter stereotype goes uncovered.
There is a Rachael Ray joke, an Al Gore
joke, and at least one genuinely helpful
suggestion for how to end up with clearer
ice (start with hot water). True, the jest
gets a little overextended in 326 reviews,
but the deft sendup of the comments
that typically litter these sites seems
to have sprouted organically from the
community. Its enough to restore ones
faith in Internet commenting.
Comment sections on websites can
be nasty places, but theyre rarely more
useless than they are on popular recipe
sites like AllRecipes, Epicurious and the
like. The comments there are not full of
the obvious trolling you come across
elsewhere, which is generally easy to
ignore. Instead, you fnd one recipe
review after another that pointlessly
recounts an innocuous substitution,
describes a husband who thought the
dish was too spicy, or shares a breathless
complaint about no favor that could
surely be fxed with a teaspoon of salt.
Occasionally one fnds a fash of genius
from a clever cook, but usually the
comments are an endless slog.
Despair over such commenting practices
is widely shared. In a glorious recipe posted
to that has been making the
rounds on Twitter, a frustrated cook offers a
recipe for ice cubes, noting that it may come
in handy for families who have members
who dont know how or have forgotten how
to make ice when the ice tray is empty. The
rundown proceeds as expected - water,
freezer - and its funny enough on its own:
a passive-aggressive plea to refill trays that
anyone can get behind.
But then the commenters get a hold of it,
and the magic begins.
This recipe is horrible! declares Chef
#1408275. Maybe I should have left them in
longer than two minutes (the recipe doesnt
say how long to leave them in the freezer so
I just kind of guessed) but mine came out all
watery. I wont be making these again.
I harvest my own free-range water, so
the idea of putting it in a plastic tray and
a commercially made electricity-wasting
Youll ever need
For meat and country
Hole-in-the-wall place; youve heard
the phrase many times. It usually describes
somewhere small, limited seating, simple
menu. We use it as compliment. It is the
antithesis of the franchise, of the chain
restaurant, of bloated eateries with hundreds
of seats and even more dishes on their menu.
But hole-in-the-wall is usually fgurative. At
Shawarma Shuwaikh though, its verging on the
literal. Located at Shuwaikh Co-op just opposite
the mosque, youd be easily excused for strolling
on by, even if you were on the lookout for it. But
once youve found it, you wont forget where it is.
Shawarma Shuwaikh is both a Shawarma
place, producing top-notch food, and a shrine to
this humble meal. The place is at once an homage
to, and an innovation of, the art of cooking meat
on a skewer, and serving it, in a variety of ways,
in bread.
As you step in youll start looking up. The
reason is there are so many fascinating things
on the walls and the ceilings run really high
so your eyes are drawn upwards. The place
is all wood and brick, rustic and homely. The
materials used are all recycled, and hanging
above the door you just stepped in through,
youll fnd a wooden ladder on the wall that was
actually used when putting Shawarma Shuwaikh
together. Everything glows in sepia tones inside,
illuminated by bare bulbs hanging from those
high ceilings. All the packaging, menus, napkins
are made from recycled materials too.
One wall is covered in various artworks,
Shawarma infuences throughout - one piece
depicts the diferent breads served here, and
another denotes which sauce the bottles hold.
On the wall facing the door is a serving hatch atop
which sits plenty of reconditioned wood and next
to that the brick. Within the brick wall there are
fve iPads nestled in, the only modern infuence
in this place one displays a digital version of
the menu, another the logo and associated
artwork, the third shows a live feed of the meat
being sliced (the wall covers the Shawarma so
you cannot see the meat as in most Shawarma
joints), a fourth iPad shows video clips of Kuwaiti
heritage, a celebration of what the owners believe
were simpler times for Kuwait, the fnal iPad
is an article outlining the history of Shuwaikh.
The theme of Kuwaiti heritage and national
pride, paired with a deep love of all things
Shawarma runs through the menu.
Take the Bo Khalil; chicken, parsley, potato,
pickles, and garlic, all served on Samoon bread,
which especially to westerners is better known
as a hot dog roll. But did you know that this
sandwichs namesake was the frst to introduce
meaning daughter of Shuwaikh, takes this name
because it is the frst sandwich they created;
chicken, potato, parsley, mint, and garlic,
wrapped in Lebanese bread.
They also ofer a Halloumi sandwich, and the
Om Al Roman is a twist on the basic shawarma
with the addition of pomegranate. They also
serve French fries too, but Id opt for a second
sandwich anytime. And thats all that Shawarma
Shuwaikh wrote. The menu is limited but these
nine items eight sandwiches and the fries will
keep you coming back for more.
Shawarma Shuwaikh is located in Shuwaikh
Residential area, just opposite the mosque,
at Shuwaikh co-op. For more information
visit or call
663 66612. You can aslo follow them on
twitter @ShawarmaShwaikh.
heritage. 1961 hopefully needs no explaining;
this sandwich is a celebration of independence,
and it does it justice. Saj bread, chicken, parsley,
rocca, potato, onion, and chili ranch sauce come
together in an abundance of favour that will
have anybody celebrating. Similarly, the Dickson
House beef, honey BBQ sauce, Maabooch
aioli sauce, fried crumbs, jalapeo, parsley, and
lettuce pays tribute to the Dickson House
Cultural Centre and Dame Violet Dickson, better
known as Umm Saud, or Umm Kuwait. These
two sandwiches, in their union of east and west,
celebrates Kuwaits heritage and shows how it is
inextricably linked with the west.
Alsalhiya is a simple sandwich of beef,
tomato, Tahini, and onion, served on Lebanese
bread. It is so named because it is owner Bader
Al Salems favourite, and also one of the frst
modern areas of Kuwait. The Bint Shuwaikh,
Samoon bread to Kuwait? The Shawarma Gass
shares a similar history lesson as you devour its
tasty oferings; perhaps some of you know that
Shawarma was frst known by the name Gass in
Kuwait, which means cut in Arabic and was frst
a beef only afair. So youll fnd a beef, onion,
tomato, parsley, pickles, taheena, and potato
served on Samoon bread.
After teaching a little Shawarma history,
the menu moves on to Kuwaiti history and
So, whats on the menu?
Appetizer: Greens with strawberries topped with goats cheese balls
encrusted with herbs and honey balsamic dressing.
Main: Steak from Prime Cuts, marinated with rosemary and herbs, with a
berry glaze. Sides: Sauted Spinach, Asparagus, Mashed Potatoes.
Dessert: Layered berries, vanilla Ice cream with basil leaves served in
mason jars.
What drinks would you be serving?
Apollinaris sparkling water: doesnt go flat, completely natural, with lime,
mint and berries.
What are you doing for entertainment?
Music: iPod, each person chooses 1 song; Songza App for a constant flow of
music. Games: Cranium & charades. If all else fails, and since we are 6, Kout!
If all else fails, which restaurant would you order in from to save your
dinner party?
Id call my Chef from RED Catering to whip up a 7-course meal with the
ingredients I have. For a restaurant, Zahr El Laymoun.
Did this really ever happen to you? If so, tell us about the experience,
was it a huge fail/success?
All the time! Growing up in a social family, my dad always called my mother
with surprise guests. Shed pull out a few hairs, but when the guests arrive,
wed be all smiles regardless of the chaos backstage. Thats why I got into the
event business I get a kick out of making people happy!
What are some of your best tips for hosting a dinner party and/or
The aura and energy of the place youre in creates the gathering. If youre
nervous, guests will feel it. Follow the motto: Mi Casa Es Su Casa. Always
stock up on good beforehand. Conceptualize the gathering, choose a
theme, and run with it!
What type of cuisine would you choose for the evening?
Everything Berryilicious!
$' **!+ $",!
The Challenger
Zaina Ammouneh
Co-Owner of Element 8 Events & Production
Co-Owner of Relax, Entertain & Dine (R.E.D)
THREE hours to plan a last-minute dinner party for SIX people.
Menu must include at least 1 appetizer, 1 main course, and 1 dessert
Beverages are a must, entertainment too!
The rules:
No outside help allowed.
Use items available at home.
Additional items allowed if personally purchased.
Spaghetti squash
Preheat oven to 375 F. Line a rimmed
baking sheet with parchment paper. Cut the
squash in half lengthwise. Brush with oil.
Roast cut side down until knife tender, about
45 minutes.
Let squash cool slightly. Remove and discard
seeds and stringy pulp. Using a fork, scrape
strands of fesh from the skin into a bowl.
Combine olive oil, vinegar and parsley in a
small bowl or measuring cup. Season with salt
and pepper. Pour over squash. Add cranberries
and hazelnuts. Toss gently to combine.
If youve never had spaghetti squash
before, youre in for a surprise. Its called
spaghetti squash for a reason -- the
vegetables flesh resembles strands of
spaghetti after it has been scraped away
from the skin. With a mild, sweet flavor,
spaghetti squash pairs well with just
about any dish and can be flavored in just
about any way.
Once youve roasted the squash, the
flavor customization is up to you. One of my
favorite ways to enjoy it is simply seasoned
with salt and pepper and drizzled with olive
oil. Its great as a base for meatballs. But this
recipe goes a few steps further and includes
some fall favorites, like dried cranberries
and toasted hazelnuts. Enjoy it as an
appetizer salad served warm or a cold side.
Now is the season for spaghetti squash.
Youll find it in the market among the other
winter squashes, like butternut and acorn,
until winter. Pick one up and make this
super simple recipe. Its easy enough to
make even on a busy weeknight.
Spaghetti Squash Salad with Dried
Cranberries and Hazelnuts
Serves 4.
1 spaghetti squash (about 3 pounds)
3 tablespoons olive oil, plus more for
brushing squash
1 tablespoon red wine vinegar
2 tablespoons chopped parsley
Fine sea salt
Freshly ground pepper
1/4 cup dried cranberries
1/4 cup coarsely chopped toasted hazelnuts
Distributed by MCT International
slathered with organic, saffron-infused
W Ketchup that goes for $9 a bottle and
$35 mustard imported from France.
The hot dog is then topped with
caramelized onions that have been
cooked in Dom Perignon Champagne
and $389 100-year-old balsamic
vinegar. The next topping, the
homemade sauerkraut, is braised with
champagne worth several hundred
dollars and mixed with the finest
caviar legally available in the U. S. This
elaborate hot dog is finally topped off
with relish made from $10 pickles and a
shimmering gold leaf.
Luckily, 230 FIFTH is not being as
gluttonous as eaters in charging so
much money for a hot dog; proceeds
from the elaborate treats go to
City Harvest, a charity organization
dedicated to feeding underprivileged
men, women, and children in the New
York City area. To put this charity event
into perspective, just one hot dog sold
will help feed a whopping 9, 200 people.
So who will be willing for fork up
the cash for this experience? According
to a 230 FIFTH public relations
representative, they anticipate two
likely audiences: those who want to
break the world record and have a hot
dog experience to remember, and those
who are avid supporters of City Harvest.
230 FIFTH is confident they ll be
able to sell at least five, maybe 10 of
these exclusive hot dogs, and if the
event is received well, we can expect
to see some variation of the event next
year, perhaps with a slightly higher
price point. But really, how much more
expensive can a hot dog get.
Priced at $2300, 230 FIFTH puts
together The worlds most expensive
hot dog, with proceeds going to charity
Just when you thought the world of
hot dogs couldnt get any crazier, New
York City rooftop lounge 230 FIFTH
ups the stakes, creating a hot dog
priced at $2,300.
230 FIFTH has had a short but
meaningful history with hot dogs. Last
Fourth of July, they invited competitive
eater Takeru Kobayashi to challenge
Nathans Hot Dog Eating Contest
participants on a live broadcast. They
then installed a hot dog stand on
the rooftop lounge, which has been
popular with customers, and on July
30 the restaurant will release its world-
record $2, 300 foot-long hot dog.
I t seems unruly to charge more than
two grand for a meager 12-inch hot
dog, but note the elaborate additions
and you ll understand.
To start, the hot dog meat is made
of marbled Wagyu beef, dry-aged for
60 days and enriched with black truffle.
A dry-aged seven rib roast of this type
goes for $1, 225 a pop. The hot dog meat
sits between a toasted brioche bun,
brushed with white truffle butter and
are better suited to the task.
Apart from smoke, indoor
grillings main drawback is
splatter. As meat releases its fat
and water content on a regular
grill, these liquids fall into the
heat source and are instantly
resurrected as favor-imparting
vapors. On a grill pan, they
rudely explode all over your
stovetop, counters, cookbooks,
pants . . . anything within a 1- to
2-foot radius, really. Theres no
way to avoid this.
As for approximating those
favor-giving vapors: Grilling
purists will argue that indoor
grilling simply cannot compete
with the smoky deliciousness
that charcoal or wood impart,
and theyre right to some extent.
But that doesnt mean you cant
cheat with a little bit of creative
spice hacking. Consider adding
a pinch or three of smoked
paprika (known in Spanish as
pimentn), chipotle powder, or
smoked salt to your rubs or a few
drops of natural liquid smoke to
your barbecue sauces.
And if anyone does give
you flack, inform them that
they are welcome to go parry
with strangers over that rusted
public grill in the park. You
will be waiting back in the air
conditioning with your crisp
drink; and perfectly seared
steak for when they return with
their sweat, warm drinks and
precious authenticity.
due to the Maillard reaction,
a process in which amino
acids react with sugars to
produce browning and a bevy
of wonderful and not entirely
understood flavor compounds.
Grill pans are very good
at producing this reaction
whereas contact grills and
similarly enclosed contraptions
often end up steaming the
food in its own juices rather
than grilling it.
However, having the right
equipment is only half the
battle; indoor grilling presents
a host of other potential
pitfalls that I have selflessly
tumbled into for your benefit.
For starters, because youre not
working in the great outdoors,
smoke loses much of the
romance it is normally afforded
in grilling circles. This is where
protein prep comes in. By all
means marinate, but be sure
your meat has been patted very
dry with paper towels before
putting it on the grill pan.
As for oil, do not glug it
directly into your pan. Instead,
take grilling guru Steven
Raichlens advice and use a paper
towel to lubricate only the ridges
to prevent sticking, as pooled
oil in the valleys interferes with
the dry part of dry heat and is,
in any case, very likely to burn.
This is no place for olive oil;
canola or grapeseed oil, with
their higher smoking points,
building a citation for the three
small herb plants that were
cheerfully growing out there.
But as these last weeks of
summer fade into autumn, Im
determined to do what some
have called pointless or even
impossible: to translate the
rugged mystique of grilling
for the climate-controlled
certainty of the indoors. And
Im here to report that it can
be done.
First, you need the right
equipment and the best (and
most common) type of indoor
grill is the hearty, old-fashioned
grill pan. This dependable cast-
iron skillet (or griddle) is ridged
to mimic the grill-marking
power of its outdoor cousins.
The most noticeable
characteristic distinguishing
grilled meats and vegetables
from foods cooked differently
is the crispy crust that forms
Summer can be a depressing
time for food-loving apartment
dwellers like me. Between
Memorial Day and Labor
Day, cooking magazines
arrive ofering Juicy Grilling
Secrets and 55 Ways To Spice
Up Your Grill, while most
Food Network programming
feels like an anthropological
documentary about suburban
charcoal-worshipping rituals.
My heart sinks a little when
an otherwise appealing recipe
from the newspaper contains
some combination of the words
build, fre, ash, and coals.
To be clear, I enjoy a fame-
kissed hunk of protein as much
as the next meat eater, but due
to the nature of city living, I have
very few options when it comes
to grilling outdoors. Before you
suggest a portable Weber on
the fre escape, know that the
Fire Department once gave my
With an extensive menu that can
cater to any palate, this restaurant goes
far beyond what we have come to expect
from Chinese food. Serving up much-
loved staples, as well as new creations,
most of the dishes at Jade Garden hail
from the Schezuan province of China.
You will fnd all your favorites here, such as
the beef oyster, Kungpao chicken, a variety of
Schezuan dishes and Kindo galore. These are
tastier than their counterparts found at other
Chinese restaurants around town, mainly because
they are prepared by Jade Gardens chef, who is
in fact, Chinese. This is as authentic as it gets!
Open for one year now, Jade Garden offers
its patrons an amazing dining experience
with a lovely view of Kuwait. Decorated with
red and gold and overflowing with Chinese
lanterns, the ambience really does compliment
the amazing dining experience offered.
Start your meal of by ordering the Seafood
Chowder. Not on their menu, but prepared
specially for their guests, this rich soup is
brimming with bell peppers, celery and potato,
swimming in a sea of squid, fsh and shrimp.
Simply divine.
Love your starters? Try the seafood
dumplings, steamed to perfection. Just the
right size, served piping hot with just the exact
amount of ginger to make them just right. The
accompanying dipping sauce (light soy, sesame
oil, ginger and green onion) is the perfect match,
and also fared well with other dishes. Follow up
with a basket of shrimp spring rolls; crisp on the
outside and just perfect on the inside, defnitely
a favorite and this version did not disappoint.
A must-try here is the Beijing (nee Peking)
duck. Absolutely delicious. The duck arrives to
your table pre-sliced, with pancakes steaming in
their basket waiting to be covered in dollops of
plum sauce and heaps of green onion and slivers
of cucumber.
Kindo chicken at Jade Garden is unlike any
other we have tasted. Everything about this dish
was prepared the way it should be. The sauce
wasnt too sweet, it was just right. The sesame
seeds sprinkled on top werent overboard, they
were perfect. This dish will defnitely be one of
our regular dishes on future visits to Jade Garden.
Accompany all your dishes with an order of
rice (we had the mixed fried rice, which comes
with an array of mixed seafood with peas and
carrots) and noodles (our order was beef fried
noodles yum!) from their extensive menu
choices. Looking for something new? Try the
beef bacon fried with cumin and chilli. Served
on a wooden skewer, this is a sensory delight and
A Chinese delight
a fun addition to your meal, guaranteed.
Vegetarian? Dont worry. Jade Garden will
cater to your palate by ofering you one of its
many tofu dishes, prepared just the way you
want it.
Jade Garden has now expanded their
menu to include the fusion tastes of other
parts of the Orient with the introduction of
new dishes; these include fresh Thai dishes,
Classic favorites from the Philippines, as well
as expanding their authentic Chinese dishes,
there are varieties to suit any palate with a an
appetite for the flavors of the Orient.
Furthermore, Jade Garden pays attention
to their devoted customers requests, where
new beverages and desserts menus, the
perfect complement to any meal at Jade
Garden, are sure to please.
Also offering a perfect treat for friends and
families, you can purchase special gift vouchers
directly from Jade Gardens reception; so your
friends, colleagues, and loved-ones can also be
introduced to Jade Garden. The best way to say
Thank You!
Located on the 12th floor of Gulf Hotel on
Baghdad Street, Jade Garden brings real
Chinese food to the heart of Salmiya! For
more information or to make a reservation
please call 2572 1040 Ext.111 or 9939 7147.
is jumping on the fresh pressed juice
bandwagon. And its not without good
reason, either.
As you may already know, juicing is
a great way to incorporate more fruits
and vegetables into your diet and by
extension their associated vitamin and
mineral profiles. Though some benefits
of whole fruits and vegetables can be
lost in the juicing process, most of the
vitamins and minerals are retained, as
well as some of the beneficial fiber. And
for those who have trouble remembering
to eat the recommended five daily
servings of fruits and vegetables, you
can easily squeeze two to three servings
into a single juice.
Whats more, combining certain fruits
or vegetables into one juice can be like
building your own diet Rx. If youre
feeling under the weather, juicing fruits
that are packed with immune-boosting
vitamin C can help cut your cold short.
Juicing leafy greens and vegetables
with edible skins can give your diet a
fiber boost, helping to keep your GI
tract running smoothly. Antioxidant-
rich fruits like berries and grapes can be
pressed into a juice that is not only good
for your overall health but may even
help prevent heart disease.
Though it is easy to go to your local
health food store and get your juice
made for you, it is just as easy (and much
more affordable) to invest in a juicer and
start making your own blends at home.
Once you get a handle on some of the
best fruits and vegetables to juice and
learn which ones have specific benefits,
the possibilities are endless. Here are 10
great combinations to get you started.
Best fruit and vegetable combinations for juice diets
Juicing has become quite the
trend these days from Starbucks
CEO Howard Schultz to Yankees star
Mark Teixeira, it seems like everyone
busy practitioners of dirty-restaurant journalism
(who follow not the money, but the mouse
poop). Perhaps most important, customers can
see them: One study conducted by the glove
industry showed that 85 percent of customers
who observe gloved workers say they believe
[the] operation is trying very hard to be sanitary
and cares about me. Because hand-washing is
a process, and one that must be repeated again
and again throughout the day, it is harder to
confrm that its being done properly. (Not for
long, though. One company has devised a Big
Brother-esque sink that can, using an employee
ID card, track how often and thoroughly workers
wash up in a given day.)
Even in certain cities and counties where the
practice is a violation, cooks continue to serve
food with bare hands, particularly in higher-end
restaurants. There is, in fact, a kind of latex class
barrier in the restaurant world: Every Subway
sandwich Ive ever eaten has been made with
gloved hands, but whenever I eat sushi, my raw
fsh, ginger, and wasabi have all been handled
by bare fngers. Frank Bruni, the New York Times
restaurant critic, noted this phenomenon in his
rapt review of Masa, Manhattans obscenely
expensive sushi mecca: From just inches away,
you watch this ritual, which culminates in the
chefs placing the sushi in front of you with a
bare hand. Never mind that in New York, bare-
hand contact with ready-to-eat food is a critical
violation on a health-inspectors report. I have
yet to sign a waiver at a restaurant door, but if
thats what it takes to get a perfect piece of nigiri
assembled by a bare-handed sushi master, just
show me the dotted line. Because in the end, its
not gloves, but engaged cooksthose who care
about the outcome of their workthat make for
good food, and safer food. The trick is expanding
that mindset to all restaurants: from high-end
kitchens to greasy spoons.
procedures, and ways to document the
origins of potentially contaminated food like
shellfsh. It also instructs food retailers on
three things food employees must do: wash
their hands properly; stay home if theyre
sick; and avoid bare-hand contact with ready-
to-eat foods.
There are times when gloves work well.
We love them when were eviscerating squab,
said one chef in Washington, D.C. Theyre also
efective when a cook has injured a hand
gloves keep vinegar out of the cut and blood
of the plateor when a worker can stick to
one job for a while, like making sausage or
assembling sandwiches. The real problems arise
for multitasking line cooks, who often use gloves
poorly. Ideally, a line cook would change gloves
with each new task and wash her hands every
time she put on a new pair. But this takes time,
and in real kitchens, it rarely happens. There are
too many tasks, too many tickets, and too many
unconscious behaviors: Ive seen gloved hands
scratch heads and noses and butts.
One chef that cooks treat gloves like a
bulletproof vestonce youre wearing them,
you can become careless about other food-
safety measures. And that can be dangerous.
If you leave a pair of gloves on between, say,
handling raw meat and slicing cooked meat for
a plate, the glove can pass on nasty bacteria. And
if you put gloves on unclean hands, they can
become infected inside and out. An emphasis
on glove use can overshadow the importance
of washing your hands, and washing them well,
which is probably the most crucial step cooks
can take to prevent the spread of disease.
If gloves arent foolproof, then why are they
so widespread? Easy: You can see whether a
cook has gloves on. You cant see whether his
hands are clean. Gloves are visible to kitchen
managers, government inspectors, and the
Why chefs shouldnt have to wear them
Workers in food-processing plants and
cafeterias have been wearing gloves for
decades. But gloves didnt become common
in restaurant kitchens until the 90s, when a
few high-profle E. coli outbreaks made food
safety a major public concern. Corporate
restaurant chains, terrifed of lawsuits,
committed themselves more seriously to
formal food safety programs. And during
the same period, the federal government
issued its frst health-code guidelines since
1976. The 1993 uniform Food Code, a set of
recommendations that states could choose to
adopt, homed in on critical ways to improve
food safety. The code, which has been revised
fve times since its 93 debut, lays out proper
cooking and storage temperatures, cleaning
Restaurant: IKEA Restaurant & Caf Kuwait
Title: Head Chef

When did you first get into cooking?
From my mothers passion of cooking at our home kitchen when I was 16 years old.
Where were you before you came to Kuwait?
Nepal Hotel Shangri-La.
If you could choose, what would your last supper be?
Marinated grilled lobster served with asparagus (aspic) terrine.
Describe your favorite dish from your home country.
Momo is Nepals popular dumpling in diferent selections from meats &
vegetables (your choice) that blend to our culture & climate.
Name three ingredients you cant live without in the kitchen.
Salt, black pepper corn, virgin olive oil.

What is the most important part of a sandwich?
For me the bread is very important.
How does your personality difer inside and outside the kitchen?
I am a very friendly person outside kitchen and once I go inside the kitchen, I
give personal touch & maintain attention to detail.
What are the best and worst parts of being a chef?
I wear my Chefs uniform with great pride. For me it is indeed the best part &
discipline that comes with it. Worst part would be to see an unsatisfed Client.
What are your passions outside the kitchen?
My passion is to read diferent classical to standard cookery books to enhance
my knowledge of the fusion of favors & variety.
If you werent a chef, what would you like to be?
Military personnel as Army captain.
What came frst; the chicken or the egg?
Rooster (without chicken no egg and without egg no chicken) so rooster
comes first.
He has both.
Tea or Cofee: Tea with Milk
My Breakfast: Crispy Toast Bread with Strawberry marmalade
My Knives: Swiss Victorinox
Most overused spice: Crushed Black Pepper
Favorite Travel Destination: Canada
Dream Car: Hummer 2
Favorite Food Aroma: While roasting the smell of sage
Patties from the port
If youre wandering through Jabriya
you may come across a sight that doesnt
seem quite right, something that doesnt
seem to belong here. It would be more at
home further North of Kuwait at Shuwaikh
Port or even out at sea, aboard a ship. Two
shipping containers stacked one on top
of the other. Fear not, they havent been
dumped here by some lost truck driver
this is Container 75.
Cousins Zakaria and Rayan Moughnie
love Jabriya. It is their home and they
wanted to contribute something to the
neighbourhood. They also love burgers so
what better way to give back to their local
community than with delicious beef patties
on buns. But they wanted to do something
a little different, something out of the
ordinary; hence the shipping containers. The
name of the place comes from the actual
number of the shipping container that they
bought to use as their restaurant. Upon
closer inspection youll discover that youre
not actually sitting inside the container but
a normal structure in which the faade has
been covered with the container. The result
is no less striking however.
Finding the container at a scrapyard
was the part that inspired the whole idea.
Following on from that they decided to
continue the theme of reusing materials.
The tables are made from reconditioned
wood, and youll find recycled materials used
throughout the whole place such as the metal
light shades.
There is seating for about twenty people
inside and they also have a lovely outdoor
seating area that accommodates another
sixteen or so patrons. The seats inside and
brightly upholstered and this contrasts with
the matte black finish of the inside of the
shipping container which you can feel free
to leave your mark on with chalk. This creates
a very modern and industrial look and feel
which seems fitting for a restaurant carved
out of shipping containers.
The discovery of the shipping container
also contributed to the menu. The burgers
are divided into 20ft Containers and 40ft
Containers. The 40ft are regular sized burgers
and the 20ft are mini burgers (these are not
quite as small as sliders and are a great option
if you want to try more than one burger).
All the burgers take their name from ports
For dessert we opted for the Knock Out
Pudding (who wouldnt with a name like that?)
This delectable delight consists of chocolate
pudding, digestive biscuits, warmed, with a
scoop of ice cream on top. Its a great dessert
and was the perfect closing to a great dining
experience at Container 75.
So if youre looking for great burgers and
want something a little bit different, head on
down to Container 75 in Jabriya. Its a unique
concept backed up with quality food that
will be also be opening new locations across
Kuwait soon.
Container 75 is located in Jabriya Block 1a.
To reserve or order to pick up call 2531 0075.
For more information visit:
into 20ft and 40ft, it is also possible to order
any burger in the size youd prefer. But make
sure you save some room for the sides. Fried
Sweet Potatoes come served with curry mayo
and are delicious, as are the Sweet Chili Fries,
which are regular fries topped with yellow
and white cheddar, jalapeno, and sweet
chili sauce and taste fantastic. Sticky Buffalo
Chicken is a nice twist on chicken wings; tired
of chewing on bones, the guys decided the
chicken and the sauce were the best part and
so cooked up this breaded chicken breast
in honey buffalo sauce, and serve it up with
ranch sauce - all the taste of chicken wings
without the annoying bones! The Chocolate
Milkshake was the perfect accompaniment to
the burger and fries, thick, decadent but not
too heavy.
around the world, which in turn dictates what
kind of a burger it is. The Pearl Harbour, for
example, is a beef patty topped with bacon,
cheddar, lettuce, tomato, and barbecue
sauce a truly American burger. The Port
Beirut is a great vegetarian option, featuring
Halloum cheese in place of a beef patty and
topped with rocca, tomato, and zaatar sauce.
Shipping from India youll find the Port
Bandar, a beef patty, cheddar, lettuce, mango
chutney, and curry mayo. The Normandy Port
is an all cheese affair with a nod to the cheese
loving French beef patty, yellow and white
cheddar, mozzarella, parmesan, lettuce and
honey mustard sauce. Then of course there
is the Mina Abdullah, fresh hamour fillet,
cheese, lettuce, mustard, and tartar sauce.
Even though the burgers are divided
stickers pretty much anything you
want to use to make it unique.)
1. Melt 3Tbsp. Butter in a heavy saucepan
over med-high heat.
2. Add marshmallows, stirring constantly
until melted and mixture is smooth.
3. Add Rice Krispies to hot mixture in
saucepan (this keeps them warm, and
thus easier to manipulate, longer).
Mix thoroughly.
4. Butter plastic cutting board.
5. Place half of marshmallow mixture on
cutting board and make into a small loaf.
(Around 5 by 3.) Try to compact the
mixture as much as possible.
6. Once you have a compact loaf, take
a small fondant rolling pin (or other
rolling pin) and roll out the mixture to a
1/4 inch thickness trying to keep
the shape of a rectangle. (You will need
to work quickly. The cooler the mixture
gets, the more difcult it is to shape.)
7. Take rolling pin and roll mixture into a
cylinder with a 1 1/2 circumference.
8. Remove rolling pin and pinch one end to
desired look. If going for a tapered end,
start about 1 inch in, pinch and crimp
the end. Tilt and fll with candy of choice.
Pinch other end.
9. Set aside and let harden for 24 hours.
10. Repeat with other half of Rice
Krispies mixture.
11. Decorate once hard with fondant, icing,
stickers, glitter, etc. I ts all about
being fun!
Note: You can make these ahead of time
and freeze. Another idea is to put a small
fortune, saying, or inspirational quote inside
the crackers.
Recipe: Rice Krispies Tangy Watermelon Treat
- l bag marshmallows
- l bag strawberry navored marshmallows
- cup butter, plus extra for greaslng
- 8 cups of Kellogg's Plce Krlsples
- l packet watermelon-cherry drlnk mlx
- l packet llme drlnk mlx
- Palslns or chocolate chlps for garnlsh
For the Green Layer
1. Grease one 9round cake pan and set aside.
2. Place four cups of Kelloggs Rice Krispies
in a large bowl.
3. Melt cup of butter in a large sauce pan
over low heat. Add regular marshmallows
and stir till melted and well blended.
Cook two minutes longer. Stir in lime drink
mix and stir till well blended.
4. Pour marshmallow mixture over Rice
Krispies and stir till well coated.
5. Using a butter spatula, press mixture
around the outer rim of cake pan to desired
to width (about one to two inches.)
For the Watermelon Layer
1. Place four cups of Kelloggs Rice Krispies
in a large bowl.
2. Melt cup of butter in a large sauce pan
over low heat. Add strawberry marshmallows
and stir till melted and well blended. And then
cook two minutes longer. Stir in watermelon-
cherry drink mix and stir till well blended.
3. Pour marshmallow mixture over Rice
Krispies and stir till well coated.
4. Using a butter spatula, press mixture
into the remaining area of cake pan.
5. Once cool, add raisins or chocolate
chips for garnish using a little bit of
melted chocolate.
Recipe: Snap! Crackle! Poppers Rice
Krispies Treats
- 3 Tbsp. Unsalted 8utter + extra butter
for greasing
- 4oz. marshmallows (l/2 bag) - make
sure bag is left open overnight
- 2 c. Tradltlonal Plce Krlsples
- Candy of cholce to flll
- Decoratlng Supplles (frostlng, glltter,
You cook from scratch, grocery shop weekly
own laundry (number 16).
By this definition, we must admit that most of our staff are full-
fledged grown-ups. Apparently, holding dinner parties (number
26) also marks the true adults from the pretenders, while other
signs include washing dishes right after eating (39), the ability
to enjoy cooking (40), and having the best crockery set (46).
Better send this list to all those unemployed college graduates,
along with best crockery set so they can actually enjoy cooking
dinners from scratch.
We always thought that being a grown-up meant never
having to eat instant ramen again, or like, you know, having
a family, but it turns out that being an adult is much easier.
In a study of 2,000 people, Skipton Building Society found the
top 50 signs of being considered a grown-up. The first sign is,
reasonably, having a mortgage. But number four? Conducting a
weekly food shop. Number eight? Being able to cook an evening
meal from scratch. And this is all above having a savings account
(number 12), watching the news (number 14), and doing your
With pen and paper
record the exercise that you do (you could
write it alongside your food diary, or jot down
details in your calendar). Again, this might not
sound like much of a change to your usual
habits but seeing your activity in black-and-
white will encourage you to do more.
Your exercise log can be as simple as a
tick for each day that you exercise. Ideally,
though, youll want to record a few details
like how far you jogged and for how long,
or what weights you lifted. This lets you look
back over past weeks to see the evidence that
youre progressing.
3. Keep a Journal
Some people end up overweight just
because they have poor eating habits, or love
large portions. But for many dieters, food has
become tangled up with emotions they
comfort-eat, or snack when bored, or turn to
chocolate to combat stress.
Keeping a journal lets you spot patterns.
For instance, you might realize that your
snacking tends to happen after dinner,
because youre bored and dont have much to
do. Some dieters like to write down how they
were feeling in their food diary, every time
they record eating hungry? Bored? Upset?
You can also use a journal to work
through difficult feelings. Perhaps youre
stressed at work, or sleeping badly, or
struggling with a particular relationship.
Getting your thoughts out on paper is a
really effective way to tackle them the
writing process helps you to work through
your emotions, and get some objectivity
about them.
Grab a blank notebook, or set up a
document on your computer or online.
Try keeping a food diary, exercise log and
journal for just one week and see what a
diference it makes.
Im sure youve seen plenty of weight-
loss ads. They pop up in newspapers,
on television, and all over the internet.
Typically, theyll promise amazingly fast
weight loss for very little work.
Feeling skeptical? Youre right to be
companies get up to all sorts of tricks (like
fake before and after pictures, exaggerated
results and falsifed testimonials) just to get
you to part with your money. Some products
are staggeringly expensive and potentially
harmful to your health.
But the good news is ... you really can lose
weight fast, with just a few minutes extra efort
each day. It doesnt cost you anything, either.
Heres how.
1. Write Down Everything You Eat
Studies have shown that you can lose
twice as much weight just by keeping a
record of what you eat a food diary. That
means writing down everything, including
the quantity (not chips but 30g chips or
multipack bag of chips, for instance).
You can create a simple chart in Word
or Excel that you can fll in each day, or use
online programs to track your food intake.
There are dozens of apps for iPhones or other
devices that will do just this.
It doesnt sound like such a little thing
could make such a big diference after all,
it only takes a few minutes each day to write
down what youre eating. But people typically
lose weight just from recording their food
intake ... without even being on a diet.
Why does it work? Because you become
instantly more conscious of what youre
consuming. Instead of dipping into the
cookie jar as you walk past, you ask yourself
do I really want that? Instead of succumbing
to that impulse purchase of a candy bar, you
think do I want to record that?
A food diary alone will speed your
weight loss, helping you lose a safe and
sustainable 1-2lbs (1/2 1 kilo) per week.
But the humble pen and paper can be used
in other ways, too...
2. Record Your Exercise Sessions
How often have you skipped exercising,
telling yourself that youll work out tomorrow?
Its easy to let one missed gym session turn
into a week and then a month of inactivity.
To keep yourself motivated and on track,
Distributed by MCT International
advised him to go down La Cienega Boulevard
to get one at Lawrys. Cowan did just that. I
aggravated myself, then I realized the most
important thing was for the guest to go home
happy, says Puck.
His ability to change and assimilate new
trends plus appeal to multiple generations
of showbiz power players means that Spago
has earned a place in the pantheon of famed
Hollywood eateries. Romanofs, Chasens and
Perinos were once as fabled as Spago but are
now long gone. They did not change and
life goes on, says Puck of the restaurant that
remained formal, as spots that were more in
tune with the times like Matsuhisa, Spago and
Campanile, opened. Campanile though has
now announced its closure.
While Spago had the blessings of
Hollywoods old guard, it also attracted the
younger crowd. Regulars included Joan
Collins, Donald Sutherland, Neil Diamond and
Kiss Gene Simmons (Puck sent him a guitar-
shaped pizza the rocker has never forgotten).
Swifty Lazars fabled, long-running Oscar-
night viewing party (1985-93) consisted of a
fabulous blend of entertainment whos who
(Michael Jackson, Madonna and Elizabeth
Taylor on one night). However, it was the
Beverly Hills Spago that became the power
lunch spot. For years (former Fox Studio
owner) Marvin Davis was a daily diner in his
signature booth; Mike Ovitz was a familiar
face as well. Hes also adept at showbiz
afairs: from catering HBOs Emmy afterparty
to the Academys Governors Ball, for which
hes been the ofcial chef since 1995. That
announcement was a big deal for the
Academy, recalls Hudson. It suddenly put
the Governors Ball in a diferent light. It was
like, whoa, if Wolfgang Puck is catering this is
going to be really fun!
Spago @ 30
This Hollywood story has a familiar arc:
newcomer makes powerful friends and
rises to the top. The kicker: hes still there
30 years later. In a city known for fash-
in-the-pan eateries, Spagos longevity is
remarkable, and chef-owner Wolfgang
Pucks status as go-to caterer for major
industry events is unprecedented.
industry events is unprecedented.
Puck got his start in Europe, but it was at
the restaurant Ma Maison in the late 1970s
that he connected with such industry bold-
face names as Orson Welles, Billy Wilder and
literary agent Swifty Lazar, who remained his
friends and loyal customers for decades. They
followed him to Spago where a combination
of comfort food executed with refned French
technique, ambience, the in-crowd and Pucks
dynamic and gracious hospitality, defned the
eatery -- located above the Sunset Strip at
Sunset and Holloway Drive -- from day one.
Spago had a magic to it, recalls Oscar- and
Grammy-winning songwriter Carole Bayer
Sager of the original locations glory days
and party-like atmosphere. From her vantage
point at a window table, she recalls, There
were people wall-to-wall: you could see the
people you knew, wished you knew or would
one day know.
I wanted to have a restaurant where I
would want to go to eat and have fun, laugh
and have a good time with food that I like:
simple and not overly prepared, Puck recalls.
Or, as Academy CEO Dawn Hudson says
about Spagos current incarnation in Beverly
Hills: Hes the host whos inviting you to his
home and he wants you to be as comfortable
and satisfed as possible. If my mom were a
gourmet chef, thats what it would feel like.
Although Spago was not the frst to serve
pizzas topped with unusual and high-end
ingredients (smoked salmon topping creme
fraiche), it was the restaurants forward
thinking mix of high and low that energized
L.A.s fne dining scene. Pucks attitude
toward customer service was defning and
in some ways explains his staying power.
At Ma Maison especially at the beginning, I
was totally infexible, he says. If a customer
ordered a dish without sauce, he wouldnt
alter the preparation. One night publicist
Warren Cowan wanted a baked potato; Puck
The local taste by Meghan McCabe
palate will eventually diferentiate between
sumac and dried lemon (for example). Both
are bitter, but there are slight nuances.
Sometimes, it is even possible to determine
(perhaps after many years of eating Kuwaiti
cuisine) where the chef is from and if he/she is
trying to impersonate a Kuwaiti grandmother-
chef. (At this point in my life, I am actually
able to make that distinction; my waistline is
my evidence.)
Types of Kuwaiti Cuisine, broken down
(English spelling of translated names may
difer; sometimes you will fnd funny spellings
on menus like lamp for lamb.): Daqoos is a
tomato sauce that accompanies rice dishes.
It is made with tomatoes, salt, and garlic.
Hareesa is similar to a ratatouille with chicken,
meat, or shrimp, onions and peppers and
accompanied by bread. Jarish (pronounced
yareesh in Kuwaiti dialect as Kuwaitis turn
J sounds to Y) is a thick oatmeal-based
stew with meat broth and small pieces of
lamb. Jarjeer is a form of watercress or rocket.
Most meals will include jarjeer either in salad
or alone. Logaymat are Kuwaiti-style donut
holes. The best logaymat are crisp on the
outside, lightly seasoned with safron, coated
in a sugar paste and with a very slight taste of
lemon. Machboos is a dish cooked with either
lamb or chicken (sometimes, although rarely,
with camel), browned then baked, and served
on a bed of yellow rice. Mowish is similar to
murubbian, but with dried shrimp, shrimp,
spices, and onion (sometimes green pepper)
served on a bed of rice. It is more aromatic
than murubbian. I prefer murubbian which
is fresh fsh, dill, cilantro, onion and green
peppers. Mutabag is an accompaniment; a
tomato-based stew and can be made with
fsh, chicken or lamb. Qabot is Kuwaiti-style
dumplings: rolled dough around ground meat
comparing menus at steak houses). What
defnes one restaurant from another is their
use of spice (baharat); as the spices are key to
completing the dish. For example, murubbian
(shrimp with dill, peppers, and cilantro over
rice) would not be good without just the
right amount of seasonings: Fresh dill is a
must. Without turmeric or safron (or in some
dishes, pistachios or dried cherries), rice can
be bland and boring. There are many spice
markets in Kuwait and I suspect that this is
where McCormick shops; as spices here
are sold by the kilo and/or sack-full. Kuwaiti
mothers and grandmothers blend their own
secret spices for unique tastes.
So, when you visit a Kuwaiti restaurant,
you learn to compare how good the cuisine
is by the spices used (and how fresh the fsh,
lamb, or chicken. Beef is rarely used). Your
What is Kuwaiti cuisine? I believe that
people ask this question because until
recently, there were less than a handful of
Kuwaiti restaurants in the entire country.
Most of the restaurants that you see here
are Lebanese, so people assume that Kuwaiti
food is of a Mediterranean nature. Where
Mediterranean cuisine is light, Kuwaiti is more
of the comfort-food variety: hearty meals
with large portions of fsh or meat and sauces.
You wont fnd nouveau cuisine portions at
Kuwaiti restaurants. Comfort food comes
in family/economy sizes, so pull up your
sleeves and put on your most comfortable
stretchy pants. Generosity is a pillar of
Kuwaiti hospitality and that means bringing
out the large trays when guests arrive.
Generally, all Kuwaiti restaurants will
ofer the same dishes (it would be similar to
and try it. It tastes like a very lean beef if
youve been given a good piece, especially
from the hump of a young camel. Rice:
Always basmati. Vegetarian dishes: If you are
a vegetarian, Kuwaiti cuisine is really not for
you. If you ask for no meat, they will just
remove it (meaning that the stew may have
been cooked with lamb). However, there are
several very good vegetarian restaurants in
Kuwait and you can always fnd veg dishes in
Indian restaurants.
Fresh fruit juice can be found everywhere
in Kuwait: You can fnd just about every
possible type of fruit juice here, from moz-halib
(banana and milk) to shammam (mellon), to
layered cocktail juice with banana, strawberry
and mango stripes. Try a samadi (mango juice
with fresh pieces of fruit) or an embratoor
(similar to a samadi with ice cream). If you
dont like too much sugar; let them know as it
is added generously.
Tea in Kuwait has diferent variations of
seasonings like safron, cardamom and mint.
Loomi tea is dried lemon (and great for colds).
Kuwaiti restaurants and dcor: There
seems to have been a cultural revival going
on during the past fve to seven years in
the restaurant industry in Kuwait. Most of
the Kuwaiti cuisine restaurant-owners have
honored their ancestry and heritage by
of the Gulf. Seafood is cooked a variety of
ways in Kuwait (although steaming is not
common). Fish is either fried or grilled with
hashu (stufng consisting of dried lemon,
cilantro, raisins, onions and spices). A true
Kuwaiti fsh meal will never neglect the
accompaniment of tamarind fsh sauce. Gub-
gub (crabs), although plentiful and cheap in
Kuwait, are not popular and great deals can
be found at the fsh markets. There are many
seafood restaurants that are either carry-out
or delivery only. Whole fsh can be ordered
to cook any way you like and several of these
restaurants can be found online. Try the crabs
from Fresh Grill or grilled shrimp or hareesa
from Fresh Fish; both on
[A note on ingredients: Lamb: Most
Kuwaitis will tell you that local lamb is better
than imported; it is certainly much more
aromatic. If you are really lucky, you might
fnd camel on a menu take the opportunity
with raisins served in a tomato broth. Tashreeb:
I love tashreeb. It is Kuwaits lasagna and uses
very thin fat bread in place of noodles, and a
tomato lamb stew with vegetables and dried
lemon. Tashreeb is the ultimate comfort food
in Kuwait. Torshi is homemade pickles which
accompany most meals.
(A note on biryani: Although you will
fnd biryani on almost every menu in almost
every Kuwaiti restaurant, biryani is an Indian
dish so I havent included it above. A variation
of biryani, Kuwaiti-style, which I have not
come across in restaurants, is pouring a small
amount of safron-infused rosewater over the
rice at completion for aroma.)
Fish is an entire section on its own.
Hamoor (grouper) and zubaidy are the
favorites in Kuwait. Sheem is my favorite;
similar to a small bluefsh with dark meat.
Kuwait exports jumbo prawns; they thrive
in the shallow waters in Kuwait at the tip
continued on next page...
decorating their venues to depict a former
traditional Kuwaiti way of life; many even
showcasing photos of their family members
from years ago. It seems to be almost a
statement on social life and values, as the
country has modernized so quickly. Even
ffteen years ago, most Kuwaiti families didnt
dine in restaurants and today, many modern
families dont eat (or have the time for)
home-cooked meals. Perhaps the owners are
creating interactive mini-museums, nostalgic
of a previous existence not so long ago.
Almost all of the Kuwaiti-cuisine restaurants
still maintain the tradition of family sections
and singles (male) sections. Many ofer
cabinas or private dining rooms most often
to make the veiled ladies more comfortable
while dining. So now, an introduction to
Kuwaiti restaurants (in alphabetical order):
Al Boom restaurant in the Radisson Blu
hotel is of Kuwaits oldest landmarks and the
only restaurant in Kuwait which is housed
in an authentic Kuwaiti boom (sailing ship).
It is a truly unique dining experience and
anyone visiting Kuwait should really take the
opportunity to visit it. Walls of the boom are
decorated in teak with inlays of brass. The
restaurant specializes in seafood and always
has a fresh and interesting salad bufet bar.
Cofee is served on an upper level and guests
can get a view of the surrounding waters from
visiting the top deck of the ship. Fresh bread
is baked in an outdoor oven at the entrance,
enticing hungry customers to venture inside.
Alwatani Kitchen has locations in
downtown Kuwait, Hawalli and Abu
Halifa and can be ordered online. Those
who dont like a lot of spice in their food
will enjoy the meals from Alwantani.
Beit Dixon Restaurant (although spelled
slightly diferently) is the namesake of the
historic residence of Dame Violet Dickson
and British Colonial Administrator, Harold
Dickson. The Dicksons were beloved by
the Kuwaiti people, having spent most of
their lives in Kuwait. Beit Dixons dcor is
traditional Kuwaiti; decorated to replicate old
Kuwaiti living. The walls are refective of the
mud walls used in housing; there are wood
beams with old/traditional food storage
baskets hanging from them, and artwork
which depicts Kuwaits history.
(Note on the word Freej: Many Kuwaiti
restaurants are prefaced with the name Freej.
Freej is an old Gulf term for neighborhood.)
Freej Bin Shamlan has one of the nicest
home-delivery packages Ive ever come across
and even includes a traditional plastic table
(ok, foor, as many people sit on the foor to
eat) covering. Sometimes it is the extras that
set a restaurant apart from the competition.
Their food was well seasoned and fresh.
Freej Suwaileh is on Salem Al-Mubarak
Street in Salmiya. The dcor is a replica of a
Kuwaiti village with items that depict Kuwaits
history and heritage. They say you can tell
how authentic a local cuisine restaurant is
by the number of locals who dine there.
continued from previous page...
supported by original wood beams, Shatea
Alwatyia is the place to go. The restaurant
began with a Kuwaiti grandmother in the
kitchen. She has managed to retain her legacy
through several chefs who have retained the
consistency of quality Kuwaiti food.
Setinat is located in Hawalli on Beirut
Street and ofers the most tender lamb Ive
had at any restaurant. Like its freej cousins,
Setinat is also decorated in old Kuwaiti
traditional style.
Sandwich shops are everywhere in Kuwait
and all you have to do is pull up to one and
honk your horn and youll get immediate
service. If you are looking for a shawarma
(similar to a gyro) try Nowara with locations
downtown and Salem Al-Mubarak Street
in Salmiya. Doo restaurant in Salmiya has
the best falafel anywhere try it with mint.
Caporia serves wonderful grilled shrimp
sandwiches. Youll fnd many sandwich
shops for a quick-fx on Shaar Al-Mataem
(Restaurants Street) in Salmiya.
You would be remiss (as a resident or a
visitor) if you left the country without ever
having experienced a meal at Souq Mubarakia
in downtown Kuwait. Mubarakia is the oldest
and largest traditional Kuwaiti souq. It is home
to numerous small restaurants that specialize
in seafood, grills and other delicious items. The
restaurants are mostly open-air and the best
time to visit is in cooler months in the evening.
Sample great Kuwaiti food, then take a walk
down numerous of-shoot alleys that sell gold,
spice, Bedouin weavings, and a variety of
miscellaneous merchandise within the souq.
(A note about delivery: Most of the
aforementioned restaurants deliver. Many
are listed on
Maadenaa; furniture and dcor is modern.
Muhallab at the Palms is a traditional
Kuwaiti seafood restaurant that ofers all-
inclusive pricing on meals. For example, if
you order a whole nagroor (fsh), the meal
includes (for the table) mezza (assortment of
cold salads), freshly baked bread, fresh fruit
basket, tea and deserts. Muhallabs seafood
is consistently high quality as is their service.
As a bonus, the restaurant is beach-front,
overlooking the Hashemi boom next door
and the gulf waters. It is a weekend lunchtime
must-do especially if you are entertaining
out of town visitors.
The oldest Kuwaiti restaurant in the
country is Shatea Alwatyia restaurant in the
Behbehani Homes complex in downtown
Kuwait behind the Sheraton. Unlike many
Kuwaiti restaurants that have followed,
Shatea Alwatyia is located in an original old
Kuwaiti-style family home, built in the 1950s.
The Behbehani houses are the few remaining
remnants of Kuwaits (not-so-distant in
Western terms) past; now lost to concrete
and glass. Many current Kuwaiti restaurants
have tried to replicate the ambiance of
yesteryear whereas Shatea Alwatyias
ambiance is original. If you are interested in
seeing how Kuwaiti families used to live, in
rooms surrounding an atrium and courtyard
Freej Suwaileh is packed on the weekends,
especially on a Friday after prayer services.
They serve a sample portion of logaymat
as soon as guests are seated which is a nice
touch and always makes you want to order
more at the end of the meal.
Freej Eqaab is located in Dajeej of 6th Ring
Road. Similar to other freejs, it is decorated to
replicate old Kuwaiti living. Freej Eqaab is my
pick for an inexpensive menu, ofering items at
prices lower than other restaurants Ive listed.
Maadenaa Restaurant is the most
elegant Kuwaiti restaurant in town. Perched
on the 28th foor of the Jasem Tower in
downtown Kuwait, the restaurant ofers a
360 degree view of Kuwait and the Gulf.
Maadenaa serves an updated Kuwaiti cuisine
and also ofers Morroccan food on the
menu. There is no traditional ambiance at
Butter for some time now, so giving
the brands Dark Chocolate Peanut
Butter Cups a try was a no-brainer. The
combo might throw you off at first bite,
but overall taste delicious. Their idea is
simpletake the finest organic peanut
butter and meticulously enrobe it with
organic fair-trade dark chocolate for a
delicious natural treat. Shop online to
get a three-pack for just over $5.
3. Those raised by hippie parents
will remember Nectar Nuggets as a
favorite health food store treat. Recently
reintroduced, Natural Nectars Nectar
Nugget peanut butter cups boast zero
trans fat and are made entirely with
natural ingredients including homemade
peanut butter and organic chocolate.
Simple ingredients and a traditional look
makes this classic appeal to everyone,
though were lobbying for the brand to
also bring back caramel, coconut and
other variations we remember from our
childhood. The three-pack sells online
for $6 but candy addicts can buy in bulk,
with a 24-pack going for $45.
4. Ococoas elegant take, a silky dark
chocolate delicately filled with organic
peanut butter and topped with a touch
of Alaea salt, takes the concept to a
gourmet level. The Classic Peanut Butter
Collection is as beautifully packaged
as it is delectableper fect for gifting.
Pick up a nine-cup box online from
Ococoa for $22.
5. For a vegan option, check out
Sjaaks Organic Fair Trade Vegan
Chocolate Peanut Butter Bites With a
name as long as its ingredient list (dont
worry, all vegan and organic), these gold
foil-wrapped treats will satisfy the sweet-
toothed without any of the dairy. While
the peanut butter was a little liquefied,
chocolate quality was right on point.
Sjaaks sells online in 1.5-pound tubs
where $33 gets you over 50 pieces.
Five all-natural twists on the classic peanut butter cup
Since dairy farmer Harry Burnett
Reese dreamed them up in 1928,
peanut butter cups have been
making mouths salivate for the salty
sweet confection. Improving on the
classic treat isnt easy, but replacing
unpronounceable artificial fillers with
natural, organic ingredients makes
the snack tastier and a tad healthier
too. Below are five chocolatiers whose
peanut butter cups deliciously rival
convenience store norms.
1. Rich Belgian milk chocolate and
peanut butter ganache work perfectly
together in Nikids Peanut Butter Truffle
Cups, our overall favorite. Top-notch
cups housed in elegant packaging proves
a keen attention to detail and a made-
to-order production process guarantees
each bite is super fresh. Purchase through
Etsy where a 1/2 pound (6-7 cups) goes
for $10well worth every penny.
2. Weve been a fan of Justins Nut
Pepper your table with these dispensers
Distributed by Tribune Media Services.
At first glance, salt-and-pepper
shakers seem as bland as the food they
season. The ubiquitous tools may be
utilitarian, but that doesnt mean they
lack innovation. Few know that better
than William Bounds, a company that
made its name with the Shake N Twist,
the first combination saltshaker and
pepper mill, which debuted in 1963.
The company later released an acrylic
version that showed how much salt and
pepper were left, a move that executive
vice president Sharon Bounds still refers
to as huge. Its current mills--which crush,
rather than grind--feature extended cranks
to make the process easier.
For the chef more concerned with fun
than form, there are salt- and pepper-
dispensing robots and rocket ships.
Were all about functional products, says
Vicki Kung, who designs retro-futuristic
housewares with her husband under the
name Museum of Robots. But we grew up
in a space-race Jetsons kind of world, and
we wanted to bring that sense of fun to
the home.
Seriously, who doesnt love a bagel? For
breakfast its the perfect choice, but then
again the same applies to lunch, dinner, even
a late night snack... alright, a bagel is great
any time, day or night. Its the versatility of
varieties and multitude of fllings that make
bagels perfect for any occasion.
But lets be honest, you can have all the
versatility in the world but it amounts to
naught if decent bagels are nowhere to be
found. This has been the case in good old
K-town. Until now.
Heavenly Bagels is a hole-in-the-wall
joint in Kuwait City on the back side of the
Al-Sagran Complex. Ordering at the counter
there is limited space, its more of a takeaway
place anyway, but the main focus is on their
home delivery service. They hope to expand
to a second location in Mahboula soon to
widen the scope of their delivery network.
As their menu attests, they may be the first
bagel shop in Kuwait but theyre not selling
themselves on this point alone. They prefer
to focus on their fresh bagels, top-quality
ingredients and keeping reasonable prices.
They believe the bagels speak for themselves,
who cares if they were the first?
Heavenly Bagels have been slicing,
schmearing (see step 2), and filling freshly
baked bagels since October of last year and
honestly, we cant believe we waited this
long to get our hands on some. And when I
say freshly baked, I mean from scratch - the
dough is made fresh and baked every day.
With 12 bagels to choose from plain, garlic,
mixed herb, whole wheat, cheese, spinach
Florentine, to name a few youll be spoilt for
choice from the outset, and thats only Step 1.
Step 2 is where we get down to business;
here you have to pick a schmear - the
cream cheese based spread that Heavenly
Bagels prepares fresh, in-house. With over 13
choices like onion & chives, strawberry, sun-
dried tomato & basil, plus non-cream cheese
schmears such as peanut butter and Nutella,
you could be forgiven for never making it past
the first page of the menu!
If you do make it past the first page though
youll be rewarded with mouth-watering
bagel combinations broken down into; all-
day breakfast or beef, chicken, turkey, seafood
and veggie bagelwich. Being a traditionalist I
opted for the Scottish Salmon Brunch, served,
as suggested on a sesame bagel. A schmear
of garden veg cream cheese, fresh dill, juicy
capers, red onion, and of course, smoked
salmon. But being true to our readers we of
course sampled more. A lot more. We tried
the Philly Steak & Cheese, with thinly sliced
tenderloin, melted mozzarella, sauted green
peppers, onions, and mushrooms on a bed
of mayo and bibb lettuce; for the health
conscious we tried the Healthy Chicken,
with grilled chicken, low fat cheese, iceberg
lettuce, tomato, and onion. For something
a little more indulgent we tried the Turkey
Club, seared turkey on layers of mayo, honey
mustard, turkey bacon, pickles, and bibb
lettuce, topped with cheddar cheese, tomato,
and finally a fried egg! To round off the
categories (and our bellies) we also devoured
Tuna & a Schmear and Veggie delight bagels
and can report that non-meat-eaters will find
these bagels divine.
Whether youre looking for the taste of
a memory or wanting to try something new,
Heavenly Bagels will deliver.
Heavenly Bagels is located in Al-Sagran
Complex, Oman St, Kuwait City.
Visit for more
information. Orders can be placed on:
5544 4303 or through
You dont have to die to get to heaven
Distributed by MCT International
with 2 tablespoons of the oil in
a large skillet over medium-high
heat, add the squash cubes, and
saute, stirring frequently, until
tender, about 10 minutes; set
aside. Scoop out the pulp from
the bake squash half into a bowl,
and mash thoroughly; set aside.
In a medium-sized heavy
saucepan, heat the remaining oil
over medium-high heat. Add the
onion and garlic, and saute, stirring
continuously, just until softened,
3 to 4 minutes. Add the rice and
continue to stir, using a wooden
spoon, to coat the rice with the oil.
Ladle in enough of the hot
broth to cover the rice completely,
about 3 cups (750 ml). Adjust the
heat to maintain a gentle simmer
and continue to cook, stirring
often, until all the liquid has
been absorbed, 10 to 15 minutes.
Ladle in 1 cup (250 ml) more of
the remaining broth and stir and
cook until it has been absorbed.
Repeat with 1 cup (250 ml)
more. Add the remaining broth
and cook, stirring, until the rice
is al dente, tender but still very
chewy, and most of the liquid has
been absorbed.
Stir in the pumpkin puree and
the diced pumpkin and reduce the
heat to very low so that the risotto
no longer simmers. Stir in the
Parmesan and butter to give the
risotto a nice, creamy fnish. Spoon
it immediately into heated shallow
serving bowls. Garnish with chives
or parsley and serve immediately.
Doing so ensures that the rice
cooks evenly and promotes the
formation of its sauce.
Serves 4 as an appetizer, 6 as
a side dish.
1 medium-sized butternut
squash, about 3 pounds (1.4 kg).
6 tablespoons unsalted butter.
1/2 cup (125 ml) plus 2
tablespoons extra-virgin olive oil.
1 cup (250 ml) fnely chopped
yellow onion.
1 tablespoon fnely chopped
2 cups (500 ml) Arborio,
Carnaroli or Vialone Nano rice.
About 7 cups (1.5 l) organic
chicken broth or vegetable
broth, heated to a simmer.
1/2 cup (125 ml) freshly grated
Parmesan cheese.
1 1/2 tablespoons finely
chopped fresh chives or
Italian parsley.
First, prepare the butternut
squash. Preheat the oven to 400
degrees F (200 C). With a sharp,
heavy knife, carefully cut the
squash lengthwise in half. Use
a sharp-edged spoon to scrape
out and discard the seeds and
strings. Lightly spray a baking
dish with nonstick spray and put
one-half of the squash in the dish
cut side down. Bake until tender,
about 45 minutes, and set aside
to cool. Meanwhile, carefully use
the knife to peel the other half;
cut it into 1/4-inch (6-mm) dice.
Melt 2 tablespoons of the butter
the right pumpkin. If you want
to use a true pumpkin for this
recipe, look for the smaller round
specimens specifcally labeled pie
pumpkins. Otherwise, go with a
close relative, butternut squash,
which will ofer consistently good
taste and texture as well as a deep
golden-orange color.
As for the risotto itself, youll
fnd the right type of plump,
short-grained Italian rice for sale in
most well-stocked markets today.
Arborio is the most common
variety, but you can also use
Carnaroli or Vialone Nano types,
which vary slightly in cooking
times and textures but will deliver
similar desired results: tender but
still chewy grains surrounded by a
rich, creamy sauce formed by their
surface starch, which dissolves
into the broth during cooking.
Keep stirring it while you
continually add hot broth.
Continuing the exploration
of using autumn pumpkin and
its other hard-skinned winter
squash cousins in savory
dishes, I would like to talk
about cooking this orange-
feshed vegetable/fruit as a
side dish or even an appetizer.
Both frst courses and sides
have an amazing ability to make
or break a meal. Appetizers, of
course, set the tone: If they surprise
and delight the people gathered
around your table, youve already
succeeded at making the evening
memorable. And, of course, a
delicious side makes any main
course it accompanies taste better
and if its also beautiful, it will
almost certainly elicit the oohs
and ahs that mark a successful
dinner party.
Making a great pumpkin risotto
is one trick the secrets of which I
can reveal. It starts by selecting
Pizza as it should be
The guys at Homeslice want to open a
branch of their pizza place in every area of
Kuwait. Why? They want to be your friendly
neighborhood pizza joint. They want to be
your go-to place when you want pizza, made
from the freshest ingredients, delivered
piping hot to your door. Or better still, you
can drop by your local Homeslice, order a
pizza, and shoot the breeze while you wait
the 6-8 minutes it will take to prepare.
Currently they are operating only one
branch in Shaab. The place is small, but more
than big enough for what they need. There is
seating for around twenty, at one corner booth
and four bistro-style round tables, all with
marble tops. The decor is modern and fresh and
makes you think you stepped in here of a busy
Manhattan street. They even have a couple of
tables set up outside, where you can sit and
watch the world go by. A spot like this would be
welcome in every neighborhood.
Homeslice is a local concept that is looking
to expand, looking to franchise locally, in other
words, the opposite of what normally happens
here in Kuwait. This isnt some pizza chain
brought in from the states using frozen dough,
this has been created from the ground up, and
everything is made fresh in-house. They make
their own dough, their own sauces, their own
marinades (for the chicken wings). If the dough
is not used within two hours they toss it and
make a fresh batch to ensure your pizza is the
very best it can be. They use the same rule with
the pizzas they sell by the slice too; The Original
(margherita), Shrooms, Pepperoni, and a rotating
daily special are all available by the slice, if they
are not sold within two hours these pizzas are
made fresh. But this doesnt pose a problem at
Homeslice, the fresh dough and slices are never
around for long.
They ofer three salads to go with the pizzas;
Julienne, as the name states, is shredded veggies
with French dressing, the classic Caesar with or
without chicken and the Garden Leaf, a basic
green salad. If youre looking for appetizers,
Homeslice keeps it simple; Homemade Bufalo
Wings come either, regular, hot or really hot.
Super tasty, but defnitely hot! You can also opt
for Garlic Bread with or without cheese too.
Alongside the pizza by the slice varieties
already mentioned they ofer full pizzas in twenty
variations! They ofer one size and its pretty
much a large, perfect for sharing - even more so
when you can also take any combination of half/
half toppings. The Chefs Pie has eggplants, sun-
dessert personal. Named Heaven In A Pie, and
available in big or small, its the only dessert
on the menu and honestly they dont need any
more. It is a super thin pizza base, layered with
a choice of organic milk or dark chocolate, and
topped with homemade cookie dough, sourced
from their sister restaurant Baking Tray (and we
know how good their cookies are!). This dessert
is astonishingly good and all the better because
of how personal and homegrown it is.
So if you want to taste how good pizza
can be and see what a diference fresh, quality
ingredients make when paired with people who
really care about the slices they are baking and
serving up, drop by Homeslice in Shaab or order
for delivery - they deliver to the whole of Kuwait!
Homeslice is located in Shaab, Block 8, Nafae
Ibn Alazraq St and is open from 10am to 12am.
To order call 1842887 or order online through
6alabat. You can also follow Homeslice on
twitter and Instagram @VictusFood.
green onions, sweet corn, and mushrooms.
The toppings are laid on in perfect amounts,
they dont overload the base, which can lead to
soggy pizza. The pies are a delicious combination
of fresh dough - that is light with a slight crisp, a
tasty homemade tomato (or white) sauce, and
the freshest toppings.
And then there was dessert. At most pizza
places this would be ice cream or some generic
brownie, but at Homeslice they make their
dried tomatoes and fresh garlic, The Beefeater
has pepperoni, Italian sausage, prime cut steak
and red peppers, or you could go for the Super
Pie which has Italian sausage, grilled chicken,
spring onions, olives, diced tomatoes, and ricotta
cheese. Tartufo has a choice of tomato or white
sauce, mozzarella cheese and trufe oil, Yaz Pie
has fresh pineapples, mushroom, and fresh garlic.
The bazaar favorite was the Mushroom Chicken,
with white sauce, mozzarella, grilled chicken,
your brain. Scientific research confirmed that people that use
both hands equally have 10% more nerve fibers joining the two
sides of the brain.
Ideally you want to perform as many activities as possible
with your non-dominant hand, but some of them might become
cumbersome. I tried to brush my teeth using my left hand for one
week or so, only to find out that the tartar was building up.
Using the mouse with the opposite hand is something that
you can easily integrate into your life. During the first couple of
days it will feel weird, and you might need to switch back when
using programs that require intense clicking sessions. After this
adaptation phase however, youll be navigating the computer
just as efficiently with both hands.
2. Force yourself to remember things
Sometimes you want to remember the name of a song that is
playing or the name of an old acquaintance that passed by . It is
right there, on the tip of your tongue, but you cant remember
it. What would you normally do in such situation? Probably ask
some nearby friend for the name, and upon the revelation you
will even shout marveled, Oh yeah! That is it.
The next time this happens force yourself to remember that
name. The brain can be stimulated just like your muscles and the
more you exercise it the stronger it will get.
Do not limit yourself to remembering names. Are you calling
your mother to get the phone number of your uncle? Forget pen
and paper - you can memorize it. Try to look at the keyboard
of your phone in order to create a mental picture of what the
sequence of numbers looks like.
The worse that can happens is that you will need to call your
mom again...
3. Play games that involve some thinking
You dont need to participate in the Mathematical Olympic
Games in order to stretch your brain capabilities. Oh no, games
and activities as simple as sudoku or crosswords will already
have a tangible impact upon your brain performance.
Regularity is very important here, so try to incorporate
these games or exercises into your routine. You could bring a
crosswords book with you on the daily commute, for instance.
Personally I like to play a chess match every day before I start
working. It takes around 15 minutes, but it ensures that my brain
gets a kick-start every morning.
Google improve brain power and youll find all sorts of
tips, techniques, books, and games explaining how you could
improve your brain power. Most of them involve physical
exercise, balanced nutrition and complex mental exercises.
While it would be cool if everyone could incorporate these
tips, its far-fetched to think that after reading such advice you
will start jogging for one hour every morning and change your
diet to incorporate more fiber and omega-3 fatty acids. Some
people dont do that even when they are at risk of having a heart
For the lazy crowd looking to give a little boost to the brain
functions, is there anything easier? Luckily yes.
1. Switch the side of your mouse-pad
Yes, it is as simple as that.
By switching the side of your mouse-pad you will force yourself
to use your non-dominant hand. This, in turn, will stimulate the
neural connections between the right and left hemispheres on
Three easy ways
Hilton Blue Paper finds what dining experiences families want on vacation
friendly cuisine like hamburgers and pizza
on the menu, more families wish hotels had
a wider variety of food options, including
healthy choices. Families also want fast
service and reservations, which limit the wait
time at bufet-style restaurants, and larger
tables to accommodate families of more
than four. Parents and children also want
entertainment options at the table that go
beyond crayons and a menu to color on.
The children in the focus group listed
kids buffets and kid-friendly pools as
must haves.
Hilton Hotels annual Hilton Blue Paper
reveals the fndings of two studies that
indicate what families want, from food to
amenities, while on vacation.
The hotel chain surveyed 1,200
respondents in the U.S. and U.K. in July and
conducted 20 focus groups made up of
parents and children in November 2011 in
New York, Los Angeles, Atlanta, London, and
Shanghai to fnd out what amenities are a
priority for parents and children.
Along with dining preferences, the
research also found that mothers are the
primary vacation planners, most trips are
planned within six months of departure,
and parents and kids have diferent resort
vacation goals the childrens priority
is a pool while the parents consider hotel
amenities like the pool in addition to with
dining options.
Both parents and children measured a
good vacation dining experience as one with
quick meals and a variety of choices, like
bufets, eaten in a kid-friendly restaurant with
a kid-friendly staf.
While parents remain happy to see kid-
They put more on their plate to make others more comfortable
Its always difficult to keep to your diet at parties, and now
studies show that people-pleasers may have a tendency to eat
more because of societal pressures.
A recent study in the Journal of Social and Clinical Psychology
found that subjects with the personality trait of sociotropy, or
people-pleasing, tended to eat more in social situations. People-
pleasers feel more intense pressure to eat when they believe that
their eating will help another person feel more comfortable, lead
researcher Julie Exline said.
The study involved 100 college students who were first given a
personality test, then seated with an actor who offered them M&Ms.
Researchers found that subjects who had higher people-pleasing
tendencies took more than other subjects.
Similarly, another study noted that women tend to eat the same
amount as their dining companions when dining with people they
dont know, even going so far as to mimick the timing of bites.
once located. The restaurants gilded, antique
decor of sparkling chandeliers, mirrors, and
tall ceilings evokes a time gone by.
Michelin-starred chef Riccardo Ferrero
oversees the kitchen. His dishes, like vitello
tonnato and Piedmontese-style stufed pasta,
are specialties of Ristorante del Cambio.
Rules Restaurant, 1798 (London)
Londons Rules Restaurant was established
by Thomas Rule in 1798. Rules Restaurant
stayed open during World War II and survived
because it was reinforced by thick wood, but
during the war, it was only able to serve rationed
meals of rabbit, grouse, and pheasants.
The restaurant has three foors of dining
rooms with large stained glass skylights
and chandeliers, and pictures and paintings
cover almost every inch of the thick wood
paneled walls.
Rules Restaurant serves traditional British
food, but specializes in game, oysters, pies,
and puddings
Sobrino de Botn Restaurant, 1725 (Madrid)
Sobrino de Botin was founded by
Frenchman Jean Botin and originally called
Casa Botin, until Botins nephew inherited
the eatery. Thus, the named changed to
Sobrino de Botin, which means nephew of
Botin, and the name stuck. The restaurant is
located in a 16th-century building and has
four floors, wood-beamed dining rooms,
and cast-iron ovens.
Sobrino de Botin is famous for its traditional
Spanish cuisine. Specialties of the restaurant
include roast suckling pig and the roast
lamb, each roasted in a Castilian wood-fred
oven, which dates back to the opening of the
restaurant. Hemingway was a visitor of Botin
and the author mentioned the restaurants
signature dish, roast lamb, in his 1926 novel
The Sun Also Rises
A La Petite Chaise, 1680 (Paris)
A La Petite Chaise, an historic gem in the
seventh arrondissement in Paris, opened as a
wine shop (with food served, too!) in 1680.
Opened by the Baron de la Chaise at the
edge of his hunting preserve on what is now Rue
de Grenelle, A La Petite Chaise is a traditionally
Parisian restaurant with old wood paneling
and ornate wall sconces. The restaurants front
door is an iron gate that dates from the 17th
century, which makes the building an historic
monument, and the owners are prohibited
from altering its appearance.
The menu features French classics such as
Foie Gras, Escargots, and French onion soup.
Diners at this historic restaurant can also enjoy
menu options like duck breast with apple
and sweet-and-sour sauce, as well as salmon
marinated in dill with a whole-grain mustard
cream sauce.
Hostaria dellOrso, circa 1400s (Rome, Italy)
Hostaria dellOrso is a refned and elegant
restaurant in the heart of Rome. Situated in
an ancient building dating back to the 1400s,
the restaurant has retained much of its original
character and charm.
The restaurant was once a meeting place for
the intellectuals of Rome, who would discuss
matters of importance over a meal and glass of
wine. Now, it is a restaurant, discotheque, and
piano bar flled with a less sedate crowd.
Hostaria dellOrso can accommodate up to
100 diners and ofers a seasonal menu of rich
Italian cuisine. The chefs take traditional Italian
dishes and make them innovative. Diners can
enjoy dishes like risotto with provolone cheese
fondue and sweetbreads; lamb with sweet
garlic sauce, mushrooms, and a rosemary
glaze; and ricotta gnocchi with prawns
La Tour dArgent, 1582 (Paris)
La Tour dArgent claims to have been
frequented by Henri III and Henri IV. The first
mention of the restaurant is in German tour
book publisher Karl Baedekers 1860 guide
to Paris.
The Michelin-starred restaurant, which
seats 80 and has private dining rooms, has
an outstanding view of Notre Dame and the
Seine. La Tour dArgent has a noteworthy wine
cellar that holds more than 450,000 bottles of
wine, and the restaurant ofers around 15,000
wines in a 400-page wine list.
The pressed duck is a specialty here. The
restaurant owns a farm that raises ducks, which
are served for supper. Diners who order the
duck are also given a postcard with the ducks
serial number. Another noteworthy dish of the
restaurant is Les Crepes Belle poque, which are
a variation of crepes Suzette.
Ristorante del Cambio, 1757 (Turin, Italy)
Ristorante del Cambio, which remains
largely unchanged since its opening in the
18th century, is located opposite the Palazzo
Carignano, where Italys parliament was
Stuf yourself, with the good stuf
Just when you thought we couldnt
possibly squeeze another burger joint into
our tiny country, another one rolls along.
Literally! On wheels! We at bazaar believe
that we can always make room for one more
burger, therefore we can always make space
for another place flipping them, melting
cheese on them, and serving them up in
tasty buns.
Humbah began life as a food truck
and therefore easily steered its way into
the roads and appetites of Kuwait. The
Humbah truck could be booked for events
and gatherings and its reputation quickly
spread through Kuwait.
One truck gave way to three and now a
brick and mortar restaurant in Shuwaikh is
open for those looking for something a little
less mobile, those who dont like to chase their
beef down, if you will! One truck is available for
gatherings, another operates out of the chalet
area and the third is more of a floater. A second
restaurant is also planned to open in Mangaf.
Mubarak Al-Sabah, a man with a passion
for all things burger, conceived Humbah. His
passion was shared by many in Kuwait when
he was a one-truck operation. The Humbah
Instagram account has over four thousand
followers, dedicated fans, wanting to know
how to get a hold of that truck, and drool over
the burger snaps.
So bazaar headed over to Shuwaikh
to check out the restaurant and see what
Humbah was all about. Nestled in amongst the
many, many garages and mechanics youll find
the diamond-in-the-rough that is Humbah.
Youll be greeted by the sign above the door,
the supine fatso, burger balancing delicately
on his belly this would be Ana. Hes like the
main character in the Humbah family and
youll be greeted by his fat belly and grinning
fact that they are also mobile, served in a
funky, fresh way, and have a black burger bun
only seems to give them that little something
diferent that you might be looking for.
Humbah is located in Shuwaikh Industrial
Area, next to the old True Value and AtoZ. For
more information visit or
call 2491 1115. Follow them on Instagram
bacon, cheese, lettuce, tomato, sweet pickles
and Humbah sauce. If youre a guy who likes
his burgers big, this should be your choice.
Dont feel left out if youre a woman who likes
a big burger though; the Miteena holds its own
with fried mushrooms, cheese, lettuce and
Tweet sauce.
The Hakookah is the most striking of the
burgers. Its death black bun a surprise for the
eyes when it is served. But like its namesake
this burger has a crunch to it in the form of a
crunchy sauce.
The Emchaknum are small, almost bite-
sized pieces of chicken parcels served with the
Emchaknum sauce. Humbahs fries are tasty
and the accompanying Humbah sauce, should
you choose it, only adds to their flavour.
Humbahs burgers certainly earn it a spot
in the ever growing Kuwaiti burger wars. The
face when you head up to the counter. The
remainder of the family portraits hang above
the counter, some of them lending their names
to the burgers.
The place has an industrial feel to it, in
part due to the concrete floor and helped by
its location. The walls are painted black and
burger-shaped panels adorn them, waiting to
be scribbled upon.
The menu is limited, in a good way; six
burgers, a few chicken choices, a couple of
hot dogs, and a fries, with or without Humbah
sauce. The Humbah is your standard burger,
trusted and tasty, with lettuce, tomato, onions,
pickle and Humbah sauce. The Single Jibin is
simply bun, meat, cheese, and lettuce and the
Double Jibin is the same with an extra patty.
The Butambah is appropriately named. This
monster of a burger comes with onion rings,
more likely it is theyll eventually eat it. And
when they see a parent eating it, the odds
theyll eat it go up even more.
The review also reveals that kids are more
willing to try new foods when they are paired
with other liked items. So at mealtime include
your kids favorites along with plenty of whole
grains, fruits, vegetables, lean meats, fsh and
nuts and seeds. And eat together as a family
as often as you can.
4. Get them involved
Youve probably heard that having
children help prepare meals is a good way to
encourage eating. But theres one caveat. Dont
make it all about getting them to eat. Why?
Kids can smell an agenda from a mile away.
Instead, have them help with meals to
teach them something incredibly valuable:
how to cook. When 18-year olds leave the
house they should know how to prepare
meals for themselves. If they can learn to make
feeding themselves a priority, it will be easier
for them to manage their weight and health.
So have them help you pick out produce,
get involved with food preparation and talk
about how the food tastes. Older kids can
even help plan weekly menus. And who
knows? They could eventually end up making
you dinner!
5. Be patient
Getting your kids to try and accept a wide
variety of foods does not happen overnight.
But when you give children time and plenty
of opportunities to learn (the same way
you do with reading and writing) there will
come a day when it all clicks. And everyone
will ask you how your kid got to be such an
adventurous eater.
But the answer is never what parents think
it will be. Structure, no pressure, repeated
exposure, family meals, time and most of all trust.
Parents often bribe, plead and even
threaten their kids to get them to eat their
veggies. And while this feeding strategy
may get kids to reluctantly ingest their
greens, studies show it makes healthful
foods less attractive to children over the
long haul. Its like kids take that pressure
and translate it to mean that food cant
possibly taste good.
So whats a parent to do?
Theres another way but the results wont
become evident today, tomorrow or even
next week. But if used consistently, the action
plan below has a huge pay of. Thats because
it will not only get your kids to eat more
healthy foods while they are young, it will
increase the likelihood theyll become adults
who prefer nutritious fare. Lets take a look...
1. Make mealtime the no-pressure zone
Early in her career, internationally recognized
feeding expert and dietitian, Ellyn Satter,
was counseling a mother distraught about
her ultra-picky-eating child. In that moment
Satter realized that parents cant possibly be
responsible for what their children eat. Their
only responsibility, she explained to the mom, is
to provide children with a variety of food.
Ever since her revelation, Ellyn Satter
has refned what she calls the Division of
Responsibility, a simple and ingenious
feeding strategy. Basically parents decide
the when, what, and where of feeding
and children decide the whether and how
much of eating.
So let your child know that you are in
charge of what is served but that its up to
them whether or not to eat. This no-pressure
atmosphere increases the likelihood that kids
will eat a wider variety of foods.
2. Give them structure
Once parents stop pouring all their energy
into trying to get their kids to eat, they can
focus on providing balanced meals and snacks.
Providing structure for meals and snacks
has a number of advantages. First, it gives
children plenty of opportunities to eat and
be exposed to diferent foods. It also helps
them to manage their hunger so they show
up to the next meal hungry but not famished.
And lastly, it keeps them from grazing on food
between meals which can cause a low desire
to eat at meal time.
So provide structured meals including 3
meals and 2-3 in-between-meal snacks in a
designated area like the kitchen table.
3. Make food familiar and eat it yourself
According to a 2007 review published in
Current Nutrition Food Science, a good way
to encourage children to try new foods is
repeated exposure and role modeling. That
means the more often kids see a food, the
Almost anything
Whats the best milk for Cereal?
for nearly endless and breathless bowls of
cereal. A recent brush with whole milk came
when I was rediscovering Grape Nuts. After
so many people talked about how they eat
them with cream, I felt I was allowed to try
the less-decadent whole milk. It was utterly
For the sake of research, I attempted the
same experiment with some Honey Nut
Cheerios. It was nice to not have the added
sweetness of skim, but the cream factor was
just a bit too high. Ah, but 2% would be the
perfect companion.
This might be getting out of hand. Is
it possible that every cereal is different
in its milk needs? Are we really going to
start pairing cereal with milk? What about
flavored milks? Where does yogurt fit into
the mix?
Milk preference is a very personal
thing. Ive learned a lesson never to turn
up my nose at the whole milk lovers and I
hope they can pay me the same courtesy
when I break out the skim. And yet Im left
with so many questions. Will I ever try rice
milk again? Is 2% the answer to all of our
When I started this column, my love of
cereal was closely partnered and nearly
inseparable from my love of icy cold,
water-thin and lightly sweet skim milk.
Yum, with a description like that, who
could argue? it turns out, a lot
of people could and did. I get quite a
few comments and even more in-person
commentary about how skim milk is
closer to water than dairy. But Ive always
held my grounduntil now.
It all started last week, when our
wonderful little neighborhood market
Nolita Mart ran out of the 2% version of
my favorite milk for coffee. Between the
choices of skim and whole, I choose the full-
fat version, albeit a little nervously. For the
past few mornings, my coffee has been rich
and creamy and pretty much perfect. What
white magic is going on in there? I thought,
examining the bottle. A friend told the funny
story about how once, while on vacation,
his dad noted that the Cheerios were better
there than they were at home. His mom
pointed out it was because he was eating
them with whole milk. On the outside I was
laughing but inside I was panicking. Whole the answer? Have I been doing it
wrong this whole time?
Lets see if I cant blame some of this on
my mom. I will never EVER forget the period
of time when she suddenly decided that
dairy in general wasnt good for you, and
for what seemed like an eternity (but was
probably 2 weeks) we had rice milk for our
cereal. Now, I dont want to get down on
people who prefer soy or almond or rice
milk, so Ill try to put it nicely and say that
rice milk in cereal tastes like sickly sweet,
somehow-always-too-warm poison.
It ruined every bowl and nearly turned
me off cereal for good. It was almost
enough to turn me off of all non-cow milks
for life. But wait a minute. This doesnt prove
my point at all. It occurs to me that rice milk
is actually quite similar to skim. Both are
eerily thin and watery, plus they both have
that alien sweetness.
Suddenly, Im not sure of anything
The reason Ive been stuck on skim milk
for so long was because I figured it just
gave me an opportunity to eat more. Its
lighter body and less caloric status allows
Make applesauce
My local market recently had a sale on apples. I spent 10
minutes carefully selecting the most perfectly shaped, shiny Macs,
Rome Beauties and Pink Ladies I could fnd.
I gently placed my bags of apples on the conveyor belt at the
checkout. As I continued to unload my remaining groceries, from the
corner of my eye I saw my apples disappear from the belt: Blam! Onto
the scale. Then blam! Into the grocery bag. Before I could utter a word,
it was too late. My previously pristine apples were irrevocably spotted
with unsightly blemishes.
Rather than trying to eat around the bruises, I did what any
resourceful cook would do: I made applesauce. Homemade
applesauce is infnitely better than bottled. With no additives or
preservatives, its healthier too. Plus, when you make it, your entire
house smells like freshly baked apple pie; thats reason enough to not
buy the bottled kind.
How I make homemade apple sauce:
- I use sweet, juicy, meaty apples such as Rome Beauties or McIntosh.
Though I love tart and tangy Granny Smiths and Pink Ladies for eating
apples, I wouldnt recommend them for apple sauce.
- I leave the skin on one or two apples to impart a warm reddish
color to the sauce. If you dont like the texture of the skin, you can
remove it before serving or puree the sauce until it dissolves.
- For a basic apple sauce, I use apples, water, sugar and cinnamon. For
variety, I sometimes add a splash of fresh lemon juice or some ground
nutmeg, ginger or cloves; golden raisins and dried or fresh cranberries
are wonderful add-ins too. And who could argue with pouring some
pure maple syrup or honey in for added sweetness?
Homemade Apple Sauce
Yields 5 cups, cooked.
8 McIntosh or Rome Beauty apples (about 8 cups), peeled and chopped.
3 cups water.
2 tablespoons sugar.
1/2 tablespoon ground cinnamon.
Place chopped apples in a deep pot. Add water, sugar and cinnamon.
Bring to a boil for 10 minutes, or until the apples begin to break down.
Lower to a simmer and cook 15-20 minutes, or until the apples are
completely soft. Stir well with a spoon until a thick sauce forms.
Leave a few lumps and bumps in it, or puree it in a blender for a
smooth fnish. Make sure to let it cool frst before pouring it the blender!
Otherwise, it will blow the cover of. Not that it has happened to me.
Let the sauce cool before serving.
Step into my ofce.
Food is the epitome of our existence, it is what our body
thrives on to function and survive. You can work with it; love
what you eat smartly and in moderation and reap the amazing
benefits food has to offer to our body. Or, you can abuse it
and gorge down everything that comes in sight and wake up
bloated the next day.
Diet isnt about horrible-tasting specific food; on the contrary
it is about moderation and variety. To avoid any confusion, lets
start at the very beginning: what is good nutrition?
Generally, good nutrition means eating the correct types of
food (variety) in the right amounts (moderation) at the right time
of day (timing) to optimize overall health during the days, months
and years of your life.
Going to a nutritionist means different things for different
people with different goals. For the young, newly engaged girl,
it could mean frantic last minute attempts to look exceptionally
slimmed down and radiant for her wedding; for an athlete who is
required to maintain a consistent level of performance it means
fueling their body with energy and sustaining lean muscle mass. For
some who have a family history of disease, nutrition is a super tool
for prevention against different cancers, heart disease, Alzheimers,
osteoporosis, or even migraine headaches to name a few.
However, for the majority of people, going to a nutritionist
is a wide-ranging call for help, finding a way to shed those extra
kilograms, cleansing away all those years of bad eating habits
gives one the opportunity for a total mind and body makeover.
That is the fun part: knowing that food can really influence you,
The past decade alone has brought about a vortex of
information regarding nutrition, and where to start examining
your nutritional needs can be quite daunting.
First, you have the Macronutrients, which are your basic
essentials: water, carbohydrates, fats, and protein. Then, you have
your Micronutrients: vitamins and minerals, these are what I like
to call, the *superheroes* of good nutrition. Subsequently, within
these micronutrients comes a vast array of colorful nutrients that
are essential to the proper functioning of our body, a treasure box.
Open that box; pick a jewel, each jewel (nutrient) has a purpose
that benefits our body.
Your bodys needs are as unique to you as your fingerprint in
the sense that no two people have the same fingerprint, and the
my skin nourishing omega 7 elixir.
Food: whole grains, wild salmon, lean beef, cucumber, flaxseed,
avocado oil, wheat germ.
As I tell my lovely clients, excellent nutrition is not all about
diets and calorie counting; it is a complete lifestyle package,
wrapped up in a multi-hued bow of healthy choices! It is your own
individual power tool, for whatever needs you have. This is what
The Healthy Body Diet *HBD* is all about, it is your personalized
diet to a healthy you. So lets start, and were just in time for those
New Year resolutions! Or anytime for that matter, change, positive
change, is always good.
Noora Saleh Al-Askar is an American Board Certifed Nutrition
Specialist with a Masters in Clinical Nutrition and Health- UK For more
about Noora, Instagram: @noorasnutribox Twitter: @nooraAlaskar.
For more information about Taiba Hospital, please call 1808088.
same applies to each individual bodys needs. The first step is to
identify your individual needs; the second step is to identify the
cause, the third step is to make sure you are getting the correct
nutrients in the exact amounts to meet your needs.
For example (this is case specific, everyones needs are different):
Needs: hair strengthening and radiant skin
Cause: lack of protein, stress, hormone imbalance
Requirements: silica, tryptophan, biotin, B6, ACE, cysteine, &
Caprese salad: fresh tomatoes, mozzarella and
a drizzle of oil.
Dead: Hindu people believe that a basil
leaf placed on the chest of the deceased is
their passport to paradise.
Essential oil: As a medicinal herb, basil is
used to treat a cough, thanks to its expectorant
properties, as well as to ease anxiety, stress
and insomnia: its oil has a natural calming
Family: This plant belongs to the same
family as mint, rosemary, lavender and
Green: The more common basil varieties
have green leaves but purple and burgundy
red ones also exist.
Hay: If left to dry, basil loses all of its
properties and resembles hay. It is advisable
therefore to use it fresh.
India: The king of Mediterranean herbs, it
actually originated in India.
John the Baptist: A Christian legend tells
that the frst basil plant grew from the pot in
which Salome buried John the Baptists head.
King: The Latin word basileus means king:
in ancient times these leaves were used to
create perfumes for monarchs.
Lovers: In Romania, an enamoured girl
will ofer a sprig of basil to her companion, as
token of her love.
Margherita: The queen of Neapolitan
pizzas has a little basil leaf at the centre: if it
comes without, mistrust the pizza maker.
Nausea: It has excellent digestive and anti-
infammatory properties: its extract is used in
medicine to cure nausea and indigestion.
Ocimum basilicum: This is the Latin name
given to this aromatic plant in 1753 by a
Swedish naturalist, Linneo.
Pesto: Basil leaves, pine nuts, parmesan
and pecorino cheese, with a pinch of garlic
and coarse salt: this is the authentic pesto
Quiche: With tomato, ham and courgettes,
basil also appears in various versions of the
most famous savoury pie of French cuisine.
Repellent: Thanks to its strong scent, this
plant is used in gardens as a natural repellent
to keep insects away from other neighbouring
plants, and may also serve as an excellent
mosquito repellent.
Scream: The ancient Greeks and Romans
believed it would only grow if the person
planting it howled at the sky when performing
the task.
Toothpaste: Used for preparing soap and
toothpaste, its leaves are similar to those of
sage. They may be chewed to sweeten the
UV light: In the absence of direct sunlight,
basil can be grown using the UV rays of a
normal fuorescent light bulb, a method that
is simple and cheap.
Varieties: The most famous is called
genovese (from Genoa), but many common
varieties also come from Mexico and Thailand.
World cuisine: Extensively used in
Mediterranean cuisine, it is loved throughout
the world, used in India, in all South-east
Asian food, as well as that of Thailand. It does
not appear in North European dishes.
Xxx: Rubbing a basil leaf on your pulse
points before a date is supposed to have
aphrodisiacal efects.
Year: If you buy a basil plant, remember
that it will only last one year: the following
year you must plant its seeds to grow a new
Zero: Zero fats, proteins, carbohydrates
and just 15 calories every 100 grams: basil
is also ideal for favouring dishes when on a
slimming diet.
The king of Mediterranean herbs, it
actually originated in India. Its a cartoon, and
somewhere even better than a diamond ring:
fnd out more about basil
Aroma: With its pungent scent it makes
the all-purpose ingredient: it goes well with
tomato sauce, meat dishes, fsh, eggs and
seafood. Its scent sometimes recalls that of
safron, but also bears a trace of cinnamon,
liquorice, mint and cloves.
Basil of Baker Street: Basil is a mouse
detective and the main character in a series
of successful books and cartoon flms for
Caprese: In its large leaved variety, known
as Neapolitan, this ingredient is a must in any
servings per day appear safe. Men who
consume dairy products should be cautious
about foods that are highly fortifed with
calcium; and adding calcium supplements
is not recommended, especially if it brings
total calcium intake beyond the 1,200 mg/
day that is the highest RDA for men, unless
they are personally advised to consume
more by their physician. A standard dairy
serving is one cup (8 ounces) of milk or
yogurt, two cups cottage cheese, and 1 1/2
ounces of hard cheese.
3. Healthy weight objective. One of the key
strategies to lower cancer risk is to reach and
maintain a healthy weight. Obesity is only
weakly linked to prostate cancer incidence,
but obesity is linked to increased risk of dying
from prostate cancer, says Collins. The most
efective way to achieve a healthy weight is to
increase physical activity -- which on its own is
linked with a 10 percent lower risk of prostate
cancer -- and increase the nutrient quality of
your food choices. That means fll your plate
with nutrient-rich foods that provide fber and
bulk but few calories. This takes you right back
to step one -- eat more minimally processed
plant foods, such as beans, lentils, whole
grains, fruits and vegetables.
Red Meat and Prostate Cancer
Some studies link prostate cancer with high
amounts of red meat -- in particular grilled or
fried meats cooked at high temperatures till
well-done, since carcinogenic compounds
may form in meat under these conditions.
The evidence is not nearly enough to
make recommendations about red meat
consumption or meat preparation in regard
to reducing prostate cancer risk, says Collins.
However, an established link does exist for red
meat and colon cancer, so it might be wise to
avoid high amounts.
It seems nearly all men will develop
prostate cancer if they live long enough,
says Karen Collins, M.S., R.D., C.D.N.,
nutrition advisor for the American
Institute for Cancer Research. Thus,
scientists have been searching for lifestyle
measures that can help stack the odds in
your favor. Promising research reveals
three important diet strategies that can
help you mount a defense: A plant-based
diet, moderate dairy consumption, and
maintaining a healthy weight.
1. A plant-based diet to protect the
prostate. Focusing on a predominantly
plant-based diet, which includes a variety
of fruits and vegetables, is key to prostate
cancer protection, according to Collins. This
style of eating means that you fll up at least
three-fourths of your plate with whole plant
foods, such as beans, lentils, whole grains,
vegetables, fruits, nuts and seeds. Plant
foods are rich in thousands of nutrients and
compounds. A variety of vegetable and fruit
choices is especially encouraged, because
some choices may provide unique protective
efects, says Collins.
2. Dont overdo dairy. Some research
indicates that excess consumption of dairy
products may increase prostate cancer risk.
The EPIC Study, published in the European
Journal of Cancer in 2010, found that dairy
consumption above 27 grams of dairy protein
and 880 milligrams (mg) of dairy calcium per
day (the amount found in more than three
cups of milk) was linked to increased risk.
However, those who consumed moderate
amounts -- equal to about 1 1/2 to 2 1/2 cups
of milk -- showed a nonsignifcant increase
in risk. Collins says, The bottom line at this
point is that men who want to consume dairy
products need not be afraid that moderate
consumption puts them at risk of prostate
cancer. However, excess consumption should
be avoided. Two or perhaps three standard
Distributed by MCT International
To return, or not to return?
about the type of Tupperware you have
in your possession as if it was a plate or
bowl lent to you. Heres a rule of thumb:
if its disposable plastickeep it; if its
glass or ceramic, you should return it.
Just ask yourself, Would I want to be
parted from this?
Remember that its considered rude to
return Tupperware empty. So next time
you are returning Tupperware why not
stuff it with flowers, a batch of cookies, or
a bag of coffee? Its a great way to keep the
kindness going and coming.
Tupperware is constantly used to
give leftover meals to friends, to bring
cookies to bake sales, and to give
gifts of pastries. Yet, it is sometimes
difficult to figure out what to do with
the Tupperware once the treats it holds
are gone.
Denise Lum-Kan, executive director
of the San Francisco Bay Area office of
Tupperware, Inc., says Tupperware is
a treasured possession that must be
returned. However, the answer really lies
in your community. Some see demanding
your friends and family to return
Tupperware is like demanding your Ziploc
bags back. Others believe that it is rude
and disrespectful to not return Tupperware
within a designated timeframe.
When giving Tupperware to others,
give generously without expecting the
Tupperware to be returned. Also, use less
expensive, disposable plastic containers,
like the ones from Gladthis way you
wont be upset if you never see it again.
When you are the one contemplating
the returning of Tupperware, think
My sandwich arrives, rectangular and
wrapped in gold foil.
Its a gold brick, Robert Earl says, pleased,
leaning forward.
Why a gold brick? I say.
Why not? he scolds. Does everything
have to have a reason?
Some things do, certainly. Like, how does
one know a good novelty when he sees one?
But right now, in this sandwich shop, Robert
Earl cannot be drawn into such a conversation.
I work in volume, Earl says, and hes sitting in
the presence of it, basking in its efciency.
Because in the Earl of Sandwich, he saw
something. He saw a product he could make
quickly and sell for $5.99, a simple product
for cash-strapped times, pegged to a novelty
that raises it above whatever other generic
sandwich shops are out thereplaces that
dont make you feel a part of something, dont
give you a legacy to plug into, dont tell you a
story, however almost certainly false it is.
For the record: Robert Earl prefers the
version where the Earl of Sandwich is a hungry
war hero. True story, he says.
Thats what makes this work: a man with a
story to sell and a man who sells stories, who
know that common things can be marketed
with great value, can become a club with no
membership and no benefts, can feel exciting
and unique and transformed into gold bricks
of both varieties.
Robert Earl has used some of his older gold
to buy an islandor at least a part of one. Hes
hazy on details. In any case, its called Parrot Cay,
in the Turks and Caicos. Bruce Willis has a house
there. So do Donna Karan and Keith Richards.
Youre in good company, I say.
Theyre in good company, Earl snaps back.
I eat my sandwich. Tuna melt. Its actually
pretty good.
Distributed by MCT International
Selling food is a lot like anything else:
You need a good story.
There have been 11 earls of Sandwich.
The frst, bestowed the title in 1660, was a
celebrated British naval commander. Others
have been politicians, statesmen, authors, and
supporters of the arts. They were important
people. They had excellent hair.
But even now, all anyone seems to know
about this proud lineage is that one of
themas it turns out, the fourth one, born
in 1718apparently had a liking for meat
and bread, or maybe cheese and bread, and
he ate it while playing poker because he was
a degenerate gambler unable to stop for a
meal, or he ate it because he was so busy
being a war hero that he had no time for a
knife and fork, or he instructed his soldiers
to eat it because it traveled well, oryou
know what? It doesnt matter. Nobody is
quite sure what happened, but we can all
agree that, although meat and bread were
entered into the historical record as far back
as Babylon, humankinds greatest lazy meal
became known as the Earl of Sandwichs
domain, and so its been sandwiches all the
way down.
Which is fne, really: Everyone has to be
known for something. But the earls busied
themselves with more stately things, until the
current earl, whose actual name is John Edward
Hollister Montagu, needed money to maintain
the old family estate, because carrying a fancy
title today doesnt pay nearly as much as it did
300 years ago, and a previous earl gave away
much of the family wealth. And so hold your
noses, ye ghosts of olde: It was time to cash
in on the family name, to fnally cede history
to the hoi polloi. It was time to open up a
sandwich shop, and call it Earl of Sandwich.
Did an earl of Sandwich ever try this before?
Oh, nooo, says Robert Earl, his British accent
densely packing that no with disregard.
Robert Earl is not an earl of Sandwich. His
last name just happens to be Earlbut hes
also, ahem, the Earl of Planet Hollywood, and
the Earl of Hard Rock Cafe, and the Earl of the
Everton Football Club, and, well, how many
things have you owned, Robert Earl?
I dont remember, he says, though he
clearly does, because a minute later, hes
reciting the newsstand sales of Popstar!
Magazine. He is also the Earl of Popstar!
Magazine, which you can turn to, as scores of
preteens do, to keep tabs on the latest CELEB
Robert Earl is not a modest man. He is a fast-
talking man, a straightforward man, the Earl
of Deadpan. His wife is never quite sure if hes
joking. He tells me he used to dine regularly
with Buddy Cianci, the disgraced former
mayor of Providence, Rhode Island, who also
launched a line of marinara sauce. I ask if Earl
helped Cianci launch the sauce. No, Earl says,
but he ate a lot of it. He says this with a straight
face. It is believable.
The Earl of Sandwich and Robert Earl. The
only person missing is the Duke, Duke, Duke,
Duke of Earl.
Its no secret that we at bazaar are
voracious carnivores. Be it burgers, blood-
dripping steak, kebabs, shawarma you
name it, well wolf it down. Put simply, if it
used to walk around we want to put it in
our stomachs.
But to be honest with you were also pretty
lazy. So if we were forced into a hunter gatherer
way of life, wed probably become vegetarian,
because who wants to be out chasing down
animals, butchering them, catching fish,
gutting them it seems like a lot of work.
Sometimes heading down to the
supermarket to buy the meat or fish can be
almost as monumental a task. You have to deal
with the traffic on the way there, you have to
find a parking space, they dont always have
what you went there for in the first place, the
guy at the meat counter doesnt know his
sirloin from his rump, then you have to stand
in line, waiting for the guy whose K-net card
refuses to be recognised by the machine and
the cashier is too occupied singing along to
whatever bad pop song is playing over the
speakers to really care, finally when you get
home and throw those steaks on the grill
and serve them up you realise that they are
different sizes and even quality. Im exhausted
just writing about it!
Were also enthusiastic about technology
here at bazaar too though. So it was
with great joy that we discovered www.
This website combines meat and
e-commerce. Whats not to love about that?
Not only does the site offer a hassle-free way
to buy meat and seafood but the quality is
far better than anything you can find in the
supermarket. The site itself is a breeze to use.
Anybody familiar with Amazon will have a
basket brimful with ribeyes and lobster tails
in no time.
All the steaks are halal certifed and pre-cut
in the USA where they are sourced and frozen
individually and vacuum packed. Premium
Choice controls the entire supply chain from
the states to its storage facilities here in Kuwait.
This means, not only are you guaranteed not to
ofend guests at your next grill party by serving
someone a bigger steak than the person sitting
next to them, but also that they can guarantee
Delivering quality to your doorstep
the quality of the meat they deliver to you.
They deliver the meat and seafood to
you still frozen so you can store it and defrost
when you need it. This skips the unnecessary
step of the supermarket defrosting the meat
themselves and you having to either refreeze
it or use within a couple of days. The delivery
will be made within twenty-four hours and you
can choose a morning or afternoon delivery.
As for the food itself; the steaks are various
cuts of USDA Certified Choice Grade Black
Angus Beef or Wagyu Kobe Beef. On the
website youll find instructions on how to
defrost and cook the steaks to perfection every
time. Following the onsite instructions, unique
for each cut, produces melt-in-your-mouth
steaks that bring the steakhouse to your own
dining room. They also offer burger patties
that will have guests at your next barbecue
thinking youre a grill master. For the less meat
enthusiastic, Scottish salmon fillets or scallops
make a great alternative. We again cooked
them following the instructions on the website
to produce fantastic results.
The order can be paid for online or by
cash or card on delivery. Whatever you as the
customer are most comfortable with. They
also provide convenient special value packs
such as the Grillers Feast, the Weekend
Getaway, or the Surf & Turf. Each package is
prepared with head count in mind and works
out a little cheaper than buying the meats
and seafood individually.
In keeping with the restaurant at home
theme, Premium Choice also offers a variety
of desserts too. They will be delivered frozen
and all you have to do is defrost and enjoy.
The cheesecake is out of this world. The
perfect ending to your perfect home cooked
meal. A meal that you can now prepare with
the greatest of ease, using the highest quality
meats and seafood available, delivered direct
to your door.
Simply visit to get
your meat fx. You can also fnd them on
Join our fcebook group at:
Food innovations often come with
unknown edibles--just what is in that energy
drink, and how much is too much? Breathable
cafeine may sound scary, but it is, in fact,
simpler: just cafeine with favoring, easy to
mete out precise servings.
What else benefts from precision? Plenty,
say Edwards and Hadfeld. Their next target:
breathable vitamins.
Humans have sought new cafeine
fxes for hundreds of years. But the
AeroShot inhaler might be the strangest
yet: Compress the tube, and it burps a
puf of lime-favored cafeine powder
that instantaneously dissolves on your
tongue. We think the future of energy
is breathable, says Tom Hadfeld, the
startups CEO.
Theres rationale--and $8.5 million in venture
fnancing--behind his boast. Cafeine delivery
has quickened (and become more portable)
with our lives. After cofee, Red Bull, and 5-Hour
Energy, AeroShot seemed inevitable. But its
inventor, Harvard professor David Edwards
(who has made breathable medicine and
chocolate), says the real market opportunity
isnt just portability. Its transparency.
Distributed by MCT International
Terrible music
Theres nothing quite as of-putting as
walking into a cool new restaurant and
having to ask yourself: what is up with the
music? Little details make all the diference
in the restaurant business, so music is an
important signal that management cares
about the customer experience on a high level.
If you notice that a restaurants soundtrack is
heavy on the death metal and/or elevator
music - you may want to dine elsewhere.
Receipt shows a charge for ordering a
drink on the rocks
Did we really just get charged $2 for
ice? This disturbing new trend in which
restaurants/bars display an extra charge on
your receipt for having a drink on the rocks
is one of the tackiest moves in the business.
While some may argue that the bartender
has to go heavier on the pour for on the
rocks drinks, its not very classy to alert the
customer with a separate charge on the
receipt. Restaurants - if you MUST charge
extra, save yourself some grief and just factor
it into the price of the drink.
An encounter with vermin during the meal
Ok, so this is kind of a no-brainer, but
seeing any kind of vermin in a restaurant
during your meal could indicate that the
sanitary conditions are not the greatest.
While even stellar restaurants have their
share of encounters with unwelcome critters,
generally its a red fag that perhaps you
should be dining elsewhere. Check please!
Hostile clearing attempts
Service staf who ask are you done? every
fve minutes while youre still chewing may
signal that this restaurant has no idea how
to train their employees. Personally, we think
the old adage that good service should be
invisible holds true in almost every scenario.
Server tells you to hang on to your
knife and fork!
Were all for conserving energy and water
and whatnot, but if we put our cutlery on the
plate for the server to clear - we want new
cutlery. Theres nothing tackier than when
a server tells you to hang on to your dirty
silverware (youre gonna need those!) or
physically removes them and puts them next
to your plate without saying a word. Lets stay
classy here, folks.
Menu has photos of the food or still
life displays of dishes outside
Save for that rare great Asian hole-in-the-
wall, most restaurants that post pictures of its
dishes (as some kind of bizarro proof that its
actually good) may be a little questionable.
The most disturbing is when a restaurant
perches plates of its food on a table on the
street outside the eatery to supposedly entice
diners inside. Note to those restaurants: stale,
rotting examples of what dishes look like is
not gonna help business. Its a restaurant not
a wax museum.
Dirty bathrooms
While any eaterys bathroom can get a little
messy from time to time (especially during
peak hours), theres really no excuse for visible
grime. Many commenters felt that dirty loos
say a lot about the quality of a restaurant. After
all, if management cares so little about the
state of the bathrooms, god knows how lax the
sanitary conditions are in the kitchen. Gross!
Slimy salt and pepper shakers
Theres nothing worse than reaching for
the salt and then having to reach for the Purell
immediately after. Slimy salt and pepper
shakers are not only nasty to encounter, they
show that management is not on top of the
staf/bussers, who should be thoroughly
cleaning the table after each seating.
Empty restaurant (at peak hours)
If you stroll into a restaurant at 8 PM on
a Saturday night and the place is a ghost
town, you know that something might be up.
Although theres extenuating circumstances
- brand-new restaurant, bad location, poor
publicity and/or ber-expensive menu - in
general an empty restaurant is a red fag that
the food and/or service may not be up to snuf.
Hi Im____ and Ill be your server tonight
Translation: The food you are about to eat
has been cooked in a microwave. Ok, while
we admit that on the rare occasion weve had
some good meals in restaurants that force
their service staf to greet guests with this
cheesy opening line, generally its a red fag of
the mediocrity to come.
gets its energy sustaining power from the
combination of its simple carb, lactose, with
some fat and protein.
Protein For A Longer Lasting Energy Boost
Because of the time it takes to break down
its component amino acids, protein also
supplies longer-lasting energy. Prime protein
sources are poultry, lean meat, certain types of
dairy, fsh, eggs, beans, nuts, and lentils.
Tired? Have Something To Drink
Dehydration causes fatigue. Even mild
dehydration can slow your metabolism,
drain your energy, and make you feel tired.
Water is the main chemical component in
your body and accounts for about 60% of
your body weight. Every system in your body
depends on it.
Keep A Full Tank
To keep of of that energy roller coaster you
need to eat the right food at the right time.
Skipping meals isnt a good idea. Your body
needs fuel, preferably high-octane fuel, just like
a performance car. If you dont give it the right
gas it certainly has trouble running smoothly.
Start the day of right. If you want to boost
your energy and mood, dont skip breakfast.
The best breakfasts have plenty of fber,
nutrients from whole-grain carbs, good fats,
and some type of lean protein. Try some low
fat Greek yogurt with fruit and a sprinkling of
whole grain cereal.
Energy sustaining snacks can be peanut
butter or low-fat cheese with w hole grain
crackers, veggies with hummus, whole-
grain cereal with milk, or a small portion of
nuts with some fruit. Be prepared and carry
some snacks with you so you dont go for a
long time without fuel. Stash some in your
car or desk so the good stuf is always readily
available and the allure of the vending
machine isnt so great.
Does this sound like your day?
You drag yourself out of bed grumpy
and fuzzy, a large cofee and mufn or
donut perks you up. Around 10:30 you
grab another cofee when you start to drag.
3PM is snack time youre having trouble
keeping your eyes open. After dinner you
settle down, exhausted, snacks in hand, you
fall asleep in front of the TV or computer,
drag yourself to bed, sleep ftfully, and
wake up tired only to start the cycle all
over again.
Hippocrates Would Have Said, Ive Got A
Solution. Almost 2,500 years ago Hippocrates,
the father of medicine and author of the
Hippocratic Oath, thumbed his nose at the
superstition involved in healing and prescribed
food to prevent and treat disease.
He famously said: Let food be thy medicine
and medicine be thy food, a statement as
insightful today as it was then.
Following Hippocrates line of thinking
and much of what current scientifc research
shows to be true: it seems logical that food is
both the culprit and the treatment for a big
part of our lack of energy, muddled thinking,
and mid-afternoon drowsy eyes.
How To Use Food To Boost Your Energy
Your body has the easiest time digesting
carbohydrates: starches, sugars and dietary
fber. It turns them into glucose, the bodys
preferred fuel, the form of sugar that travels in
your bloodstream, and the only fuel normally
used by brain cells. Because the neurons in
the brain cant store glucose, they need the
bloodstream to deliver a constant supply.
Unfortunately, the sugary snacks and drinks
that quickly raise your blood sugar give you a
boost thats short-lived. Sugary food causes
your pancreas to secrete insulin, which triggers
your cells to get the excess glucose out of
your bloodstream. That means theres less
glucose available to your brain and neurons.
They cant store glucose so they end up with
an energy crisis which leaves you struggling
to concentrate and feeling spaced-out, weak,
confused, and irritable.
The Slower Burn
Complex carbs take longer to breakdown.
Your body digests them more slowly so they
supply energy at a slower and more sustained
rate than simple sugars. You can get complex
carbs from whole grains and cereals, beans,
and vegetables.
Fruit and dairy contain simple but nutrient-
rich carbs. The fber in whole fruit helps to
slow down digestion but fruit juice, like soda
and other sweet drinks, lacks fber and is flled
with rapidly digested simple sugar. A piece of
fruit, like an apple or a pear, will give you more
gradual and sustained energy -- unlike the
quick spikes and dips you get from sweetened
beverages. Dairy, especially low fat dairy,
To keep off of the Energy Roller Coaster
drinks. Tossed with salads, vegetables, and
pasta. Rubbed onto chicken and fsh. Baked
into cakes, mufns, and snacks. And added
to anything and everything containing
For most dishes - with the obvious
exception of baked goods, lemon-marinated
meats and vegetables, and the like - a squeeze
of lemon should be added right before
cooking fnishes. Cooking lemon for a long
period of time will concentrate the favor and
can make it bitter. It can also dull the color of
vegetables if added too soon, whereas it will
brighten color if added at the end (so long as
you havent killed it with overcooking). If you
do go overboard and your food tastes too
sour, a tiny bit of sugar (just a pinch at a time!)
should save the day, even in savory dishes.
So go out and buy a few; even if you dont
use all of them, youll only be out a few bucks.
life than lemons, though not an infnite one.
But many vinegars are also concocted to have
their own favors, whether rich and sweet
(think balsamic) or bold and fruity (as with
apple cider or raspberry vinegar), which can
be overbearing or clash with other favors.
Alternatively, some vinegarsare extremely
mild and delicate and may disappear into
a dish instead of clarifying and bolstering it.
Darker vinegars can also turn the color of a
dish unappealingly muddy. Moreover, the
delicious ones are expensive, and the cheap
ones may ruin hours of work with one fell
Lemons, by comparison, are inexpensive,
easy to fnd, consistent in quality, and hard to
use incorrectly.
And how should you use that juice and
zest once youve obtained it? Here are a few
ideas: Squeezed into soups, sauces, and
Put Them in Everything
Sometimes when Im asked what the
secret is to a dish Ive made, the answer
is a specifc little trick Ive picked up from
my mother or a cookbook. But more often
than not, the big secret is not a secret at all.
Its lemon.
Adding lemon juice or zest to a dish, sweet
or savory, changes its whole favor profle.
Suddenly, a pretty good tomato sauce is
brimming with complexity, a blackberry
pie tastes like its packed with a thousand
perfect berries and all of summer, and braised
broccolini isnt just a convenient side dish -
its the best part of the meal. The citrus fruit
contributes that glorious savor you cant quite
put your fnger on. Lemons are as crucial a
favor-enhancer as salt. But while salt is a
mainstay in even the worst stocked pantries,
lemons are often overlooked.
On your tongue, salt and lemons work a
similar kind of magic. Biochemically speaking,
salty and sour taste receptors are relatively
simple compared with their sweet, bitter,
and umami counterparts: Tasting salty and
sour favors depends solely on the detection
of ions - sodium for salt, hydrogen for sour
- whereas tasting other favors depends on
more complicated receptors. Acidity, like
saltiness, also leads to an increase in salivation
- both favors literally make food more mouth-
watering. Since tasting depends on salivas
power as a solvent, the presence of saliva on
your tongue is necessary for your taste buds,
and therefore your brain, to perceive favor.
The upshot is that a squeeze of lemon is as
good as a dash of salt in bringing out the
favor of just about any food.
The lazy side of some of us is no doubt
wondering: Why cant I just use vinegar to
add acidity to my food? Vinegar does indeed
have the advantage of a much longer shelf
Ever wondered why some baristas
wear black aprons instead of the usual
green ones in Starbucks stores? It is
because they are Coffee Masters, experts
in all things coffee and trained to be the
best of the best.
Just like some people love languages
or beautiful landscapes; others have a
deep passion for coffee. Starbucks believes
that anyone can be swayed by the call of
the bean, and thats why they started the
Coffee Masters program to anyone who
joins Starbucks as a barista (also known
as partner). From their first day, partners
are shown the ropes and led down the
exciting path of taste and texture, taking
a journey to the different growing regions
around the world to help them develop a
true connoisseurs palate from the start.
Not only do they learn the basics about
coffee and its rich history, but they also
find out how to craft their own coffee and
demonstrate this knowledge to you at any
Starbucks store.
For some Starbucks partners, however,
this is simply not enough. They want to
breathe, sleep and dream coffee aspiring
to achieve the highest level of recognition
the Coffee Master. These diligent
partners will have to pass rigorous levels
of Coffee Master training, be judged
by experts in the field, create perfectly
composed drinks and even speak at the
annual Starbucks conference.
Because, for Coffee Masters: This is
their lifeblood, passion and mission.
Satish, an excellent Coffee Master
at Starbucks shares his experience and
coffee journey.
1. How long have you been in the coffee
Ive been working in the coffee business
for more than nine years. I gained most of
my experience from Starbucks where Ive
completed eight years. I completed my
diploma in hospitality management and
worked with some five-star properties and
coffee shops prior to joining Starbucks. Ive
been a coffee ambassador for Starbucks
Middle East since 2008.
2. Which Starbucks do you work in and
what makes that store special?
I work in Starbucks Kuwait at Grand
Avenue The Avenues, and I will be
handling the store in the Lakes Area of
the same mall, which is one of the finest
locations in Kuwait. At this location, we
create the third place for the customers,
giving every customer special attention,
or as we like to say serving one cup one
customer at a time.
3. Have you always been passionate
about coffee?
I wasnt a regular coffee drinker before
working at Starbucks, but since joining, the
story of bean to cup made me passionate
to know more about it and from there my
journey with coffee began and now I feel
proud to be a part of Starbucks.
4. How do you become a Coffee Master?
To become a Coffee Master you
work with Conservation International, a
globally renowned nonprofit group, to
create our ethical guidelines known as
Coffee and Farmer Equity Practices. These
guidelines ensure we are purchasing high-
quality coffee that is produced in socially
and environmentally responsible ways.
Starbucks pays the premium price when
purchasing coffee, which strengthens the
economy for farmers and encourages them
to grow more coffee. Starbucks invests in
the coffee producing countries by building
schools, providing medical facilities and
irrigation systems. We focus more on shade
grown coffee and organic coffee which
are environment friendly because they are
grown without the use of chemical fertilizers
which decrease soil fertility. Moreover, all
of our espresso coffee in EMEA is Fair Trade
Certified Coffee
11. Describe the Starbucks experience in
3 words.
Quality, service and care.
12. Any closing message?
The journey of coffee begins with
growing, harvesting and processing,
and then moves on to buying. Roasting,
blending and packaging come next.
Finally, the journey concludes in brewing,
tasting and sharing coffee experiences
with customers.
The Starbucks Experience is the
journey from bean to cup; it is the
conversation and the friendly store
environment. In part, it means creating
a conversation around coffee with our
customers to enrich their knowledge
about coffee and our Coffee Master
Program is an important tool for this.
preferences of customers in Kuwait
changed over the years? If yes, how did
Starbucks contribute to that change?
Yes they do, and as per the trends,
customer preferences towards food and
beverage have focused more on health and
diet foods. Customers can now customize
their Frappuccino choosing between
skimmed, low fat, full cream and soya.
Starbucks even grinds coffees Turkish-style
so that customers can enjoy coffee at home
as Turkish coffee.
8. What are the most popular coffees in
At Starbucks, customers have a wide
variety of whole bean coffee selected from
the range of dark, medium and blond
roast. Locally, the most popular coffees are
Espresso, House Blend and Sumatra.
9. What makes the Starbucks experience
unique? How does it differ from other
The uniqueness lies in the perfect cup of
coffee in a comfortable environment, with
friendly service. Its about the people who
serve customers with great skill, knowledge
and passion, an ability to keep customers
satisfied and to see them in our stores
10. How does Starbucks positively
contribute to the well being of
coffee farmers and to protecting the
At Starbucks, we dont only focus on
business but we also care about all the
aspects that make our success from soil
to the cup. Farmers who are key to our
success, are given high importance. We
have to be passionate, engaging and
knowledgeable about coffee and feel the
need to share the knowledge with people
around you. You also have to face a panel
of interviewers through the Coffee Master
Journal program at the end of which you
become a certified Coffee Master.
5. What makes Starbucks Coffee Company
different from other roasters and coffee
A major difference is that Starbucks
only uses 100% Arabica coffee, which is
one of the finest coffees in the world. Also,
Starbucks roasting technique is unique and
it roasts darker than other roasters, which
results in perfection in aroma, body and
overall flavor.
Starbucks pays more attention
to farmers by supporting them and
educating them on the latest processes in
cultivating coffee in a way that increases
their productivity and maintains the high
standard of their product.
Unlike others, we do believe that we are
in a people business serving coffee not in a
coffee business serving people; we provide
a third address for our customers, after their
home and work.
6. What is your personal favorite coffee?
My personal favorite is Verona Coffee for
Lovers. Before introducing it to Starbucks,
Verona was originally blended for a Seattle
restaurant as the perfect after-dinner coffee
named 80-20 Blend. Later, it became so
popular that it was introduced in Starbucks
as Verona. The coffee is roasty, has sweet
flavor with full body and medium acidity.
7. In your experience, have the
$!!% $' ()
Name: Ramzi Aridi
Restaurant: Lofat Group
Title: Operations Manager
What do you like most about Kuwait?
Simplicity of life and the people from diferent countries, you meet a wide
variety of nationalities and new cultures.
Where is your favorite place to shop for food and ingredients in Kuwait?
Mainly Sultan Center, most of your needed stuf are available.
What is the one ingredient in food that you think makes all the diference
to the taste of the whole dish?
Garlic of course, chili will follow second.
What food most reminds you of your mothers house, and why?
Typical Lebanese dishes like Taboula and salads.
What do you do to relax in Kuwait?
Cooking during my free time at home, hanging out with friends and family.
If you were to leave Kuwait and could take only one memento with you,
what would it be?
Kuwaiti spices mainly fsh spices where its unique and cant fnd it anywhere else.
Who in the world would you most like to meet, and if they came to your
house for dinner, what would you serve them?
No specific names in my head but when somebody will visit us for
dinner of course the main dish will be a Lebanese dish and Lebanese
variety of appetizers.
What experience most defned your decision and desire to get into the
food industry?
Entering the food industry came by coincidence in 1993 as I was working as a
fnancial assistant manager that time and I had the chance to come to Kuwait as
a restaurant manager, but what makes me go deep in this is my certifcation as
a training manager from PepsiCo international in 1997.
If there was one meal you could eat every day without consequences, what
would it be?
Potato in all its diferent ways of cooking and to be more specifc one meal is
home fried potato from my mothers hands.
Delivering healthful omega-3s to vegans and habitual snackers
PROBAR Superfruit Slam bars
Intended to satisfy the nutritional
requirements of a single meal, these vegan
whole food bars pack organic flax seeds in
with a mix of other superfoods, including
organic acai, mangosteen, camu camu and
purple corn. The bars arent baked, so they
retain a moist and chewy texture that pairs
well with the sweetness of the dried fruits,
while the absence of preservatives means
eating cleanly as you fuel up.
Sold at select grocers and online for
$2.99 per bar (
KIND Vanilla Blueberry Clusters With
Flax Seeds
As the latest addition to KINDs Healthy
Grains line, this whole grain granola is a
healthy and delectable snack that bears the
distinct flavor of blueberries, without being
overly sweet. As a marquee ingredient,
the granolas flax seeds provide 750 mg
of omega-3 fatty acids while other whole
grains like amaranth, quinoa, oats, millet
and buckwheat make for clusters that are
big enough to be enjoyed as bite-size
pieces to be enjoyed by the handful or
the bowlful. Bags sell for about $5 at KINDs
online shop (
Good Karma Flax Milk
Adding to your grocers expanding aisle
of non-dairy products, Good Karmas flax
milk is a low-calorie, non-GMO, soy-free
alternative to the other dairy alternatives.
Its amount of omega-3s alone 1200 mg
per serving is reason enough to start
pouring it onto cereal, or into coffee and
blended smoothies. Flavors include Original,
Unsweetened, and Vanilla, all ranging from
25-60 calories per one-cup serving much
fewer than most milk-like products, yet the
flax milk is surprisingly creamy. The slightly
sweetened vanilla, our favorite, pairs nicely
with coffee, without the need for additional
sweetener. Good Karma is available on
Amazon in packs of 12 ($28 per pack), and
at select natural grocers natural grocers for
$3.50-$4.50 per half gallon.
As one of the few vegan and vegetarian sources for omega-3 fatty acidthe essential fatty acid with a slew of healthful benefts to
its nameits no wonder fax seed bears a superfood designation. But for all its known advantages, fax seed isnt exactly a common
ingredient in everyday foodsat least not yet. From a meal replacement bar to a dairy alternative, here are three new ready-to-eat fax
products that are pushing the trend.
Maybe you should play with your food
4. Play encourages creativity and
By making the decision to introduce some
fun into meal times, we are opening ourselves
up to more creativity and an exploration of
the wonderful world of food.
It can be easy to fall into a rut with our food.
Theres nothing like eating the same old thing
every week to give us food boredom. A little
playfulness will encourage us to eat a wider
variety of foods, which can only be a good
thing both nutritionally and psychologically.
5. Play helps us relax.
After a long day at the ofce, we can all
beneft from a bit of play both preparing and
enjoying our evening meal. Not only does it
give us a chance to unwind from the day, it
prepares us for a well earned, rejuvenating
6. Play reduces over-eating.
By playing with our food we become
completely engaged with what were eating.
This makes it much easier to recognize when
we are full and stop eating when we should,
rather than mindlessly gorging and ending up
overstufed again.
7. Playing with your food gives you an
excuse to bake!
Slurping on noodles can bring hours,
OK minutes of joy. Letting the juice from a
perfectly ripe watermelon run down your
arms is fun even without the wonderful sweet
taste. But baking in general, and making
cookies in particular, is where playing with
your food really comes into its own.
Creaming butter and sugar, folding in
flour, bashing chocolate into submission
so you have the perfect chunks, forming
your dough into cute cookie shapes. And all
that before we even think of getting to the
eating part.
Food can be one of lifes great pleasure.
But there can also be a lot of anxiety
around healthy eating, not to mention the
guilt that comes from over-indulging in
crap. And given that we must eat every day,
if we arent careful, it can become a chore.
Another task that must be checked of. But
it doesnt have to be like that. Maybe your
mom was wrong? Here are 7 good reasons
you should play with your food.
1. Play encourages mindful eating.
If we play with our food, our attention
will be in the moment giving us a chance
to appreciate what were eating rather than
mindlessly munching away. This mean we
will be more likely to really enjoy and fnd
pleasure in our food. How many times are
do you fnd yourself with a bag of chips and
in front of the TV? Handful after handful you
devour these things simply because your
attention is elsewhere.
2. Play makes mealtime fun.
Taking a more light-hearted approach to
food can make a real diference to how much
fun you have at dinner. And it doesnt mean
you need to toy with your food on the plate.
For example, try coming up with more
creative names for dishes to bring a little
sunshine and fun into meal times. In our
house we have mermaid pie, rather than
boring old fsh pie. And this brings out the
story of my friends grandma.
When she was a child, she told her dad that
the fshermen in her village had been flling
her head with tales of mermaids. Her dads
response was Yes, they would see plenty of
mermaids through the bottom of a whiskey
glass. This prompted her to head down to
the sea shore with a glass in hand in search of
illusive creatures. Too cute.
3. Play helps us connect with our loved
It can be difcult to reach out and nurture
our closest relationships if we are stressed
and uptight around the dinner table. Some
shared laughter and a bit of silliness with
broccoli or broad beans can really bring the
family together.
icing, prepare a few squeeze bottles filled
with different types of icing. No need to
splurge on fancy piping/icing tools. Again,
keep the options fun and colorful.
Organize all the decorations in separate
bowls in the center of the table so everyone
can easily reach them. If you want to provide
a little inspiration, place some cupcake
decorating ideas on the table for everyone
to mull over.
And thats it! Set the table and let
those budding young cake artists loose.
If youre planning on hosting a themed
party, ignore what I said about being super
colorful and keep the color palette of the
cakes and decorations in tune with your
theme. Enjoy!
If you havent thrown your kid a
cupcake decorating party, its about
time. Its a party idea that wraps sugary
sweet desserts and arts-and-craft-type
fun all in one. Plus, its great because this
party wont limit kids to one or two slices
of one cake but lets them eat as many
cupcakes as they want and can decorate.
To help these little cake artists discover
the Picasso within, here are few tips on
throwing your party:
The first and most obvious step is to bake
your cupcakes! Whether you bake them
the same day or the day before, give them
enough time to cool. This will make frosting
them a lot easier. If you want to keep it
simple, you can just choose one flavor but
having two flavors may better fuel their
creative process (or satisfy their sweet
tooth). Try Cuisinarts Birthday Cake recipe.
Frosting is a must for any cupcake. To
save some money, you can opt to make your
own, such as Cuisinarts Fluffy Frosting or
buy a variety of flavors to give your cupcake
decorators some more options. You can opt
to pre-frost the cupcakes if you want to save
time or frosting. If not, make sure everyone
has a plastic knife to frost with.
The cake decorations are where the
creativity really begins. Make sure you offer
everyone a lot to choose from. Sprinkles,
jelly beans, M&Ms, you name it. The colorful
assortment will be a feast for their eyes and
mouths! If everyones old enough to handle
How to throw a cupcake decorating party
A healthier take on life
Blue Passion International is a Kuwait-based company,
established in 2008, which has become a pioneer in the
FMCG sector. The company focus is in importing gourmet,
and premium quality products from all around the world.
Currently, Blue Passion imports and distributes various well-
known international brands to Kuwait. Through its partner
and affiliation with one of the largest FMCG companies in
Kuwait, Blue Passion covers the main points of sales from
cooperative society, private supermarkets, and grocery
stores. In addition, it covers the HoReCa sector, including a
good number of local prime clients from restaurants, coffee
shops and clubs.
Blue Passion mission is to introduce to the Kuwaiti market,
healthy food alternatives to everyday consumables. The
company recently introduced OXYGENIZER water to the market,
which is bottled water that is not only packed with up to 36
times more oxygen than ordinary tap water, but is filtered
using reverse osmosis, ensuring its near-perfect purity. Stress,
lack of exercise, advancing age, smoking and drinking habits
all contribute to reduced energy levels and impaired bodily
functions, oxygen-enriched OXYGENIZER provides a natural
healthy boost to well-being.
Adding to their repertoire of healthful living, Tippco 100%
Veggie Juices and Nutri - U Whole Grain Oat Cookies are now
available across Kuwait.
Tipco 100% Veggie Juice is a superior choice for your good
health and more drinker-friendly. They select only premium-
quality, fresh vegetables and fruits and process them through a
state-of-the-art production process with world class standards.
Tipco 100% Veggie Juice is not only fresh and tasty but also
healthy for you. They come in many different flavors, from their
32 Veggie & Mixed Fruit Juice, high in fiber and vitamins A, C
and B2 to exotic blends such as Aloe Vera and White Grape to
help rejuvenate your skin, Mixed Fruit & Vegetable Juice Spinach
Formula with Wheat Grass which not only contains high levels
of Vitamin K from the spinach, but the wheat grass works as a
natural body detoxifier, as well.
Have the harsh environmental elements taken a toll on your
aging? Do not fret; try the 100% Beetroot & Mixed Fruit Juice
known to support the process of blood corpuscle creation and
helps to slower cell degeneration. Ever heard of purple carrots?
They have those, too. Not only are they a great source of Beta-
Carotene and Vitamin A, but they help enhance eyesight and
are high in Vitamin C, E and B2. And an oldie but a goodie,
Fore more information, log on to:
Become a fan on Facebook, ,
and Twitter @MyBluePassion.
the 100% Tomato Juice. Not only is it delicious, but is rich in
Lycopene and helps prevent prostate cancer in men. Best of all,
it is all natural with absolutely no added salt.
Did someone say cookies? Nutri - U Whole Grain Oat Cookies
are healthy alternatives to your run-of-the-mill, sugar-laden
cookies of today. The health benefits of whole grain oats are
varied and plenty, documented in hundreds of studies. Although
oats are hulled during harvesting, this process does not strip
away their bran and germ allowing them to retain a concentrated
source of their fiber and nutrients. What better way to gain the
strength and energy to carry you through a hectic day than with
a delicious Nutri - U Whole Grain Oat Cookies that promises love
at first bite. Enjoy a variety of options; Flax Seed Oat Cookies (the
Healthy U), Nuts & Seeds, Fruits & Honey and even a choco chip
option to satisfy that craving, all the while knowing that you are
lowering your cholesterol, reducing your risk of cardiovascular
disease, enhancing your immune system and even stabilizing
your blood sugar levels (a great way for Diabetics to keep a
careful watch on their levels without sacrificing great taste).
In this highly-processed world in which we live, its good
to know that you dont have to give up what you enjoy in your
pursuit of healthy living.
storefronts, serving favors such as white-
chocolate-kalamata-olive and strawberry-
Las Paletas: When Bobby Flay took on
Guadalajara-born sisters Irma and Norma Paz
for an episode of Food Networks Throwdown,
he lost for one reason: He used juices,
says Irma. It comes out very icy. The sisters
winning paletas, sold at their Nashville shop,
are studded with chunks of seasonal fruit--I
would rather not serve anything than serve
underripe mango--and include honeydew
and avocado.
Meltdown: Husband-and-wife team Paul
Pitalo and Michelle Weaver make cream
pops that kill. Made with organic local New
Orleans dairy, the creamsicles are luscious
and sweet, in favors like Vietnamese cofee.
GoodPop: Last summer, I probably
ate 30 popsicles a week, says cofounder
Daniel Goetz. Its just so hot in Austin. His
treats--in flavors like banana-cinnamon and
mango--are made without artificial syrups
or sugars.
ICE AND SPICE: If youre not lucky enough
to live in the land of readily available gourmet
popsicles, Fany Gerson has the solution. With
her new book, Paletas: Authentic Recipes for
Mexican Ice Pops, Shaved Ice & Aguas Frescas,
the pastry chef helps you create gourmet
treats in the comfort of your own kitchen.
Born and raised in Mexico City, Gerson calls
paletas the cure for the common ice pop.
Her recipes are packed with tropical fruits,
veggies, and spices--its not uncommon to
see pineapples play nice with jalepenos or
tomatoes dance with hot sauce. I get to create
something Im craving that I know wont be at
the supermarket, she says. You cant beat that,
but you can beat the heat.
Artifcial-grape popsicles? Please. A
new gourmet wave means cooling of with
small-batch pops that range from spicy
Mexican paletas to near-savory Thai treats
to fruit-and-herb concoctions. Here, a
sweet, slurpy sampling.
Fat Face
Jaymes Luus philosophy: To make a
good pop, you have to make bad ones. I cant
make lemongrass not taste like Fruit Loops,
bemoans the founder, who sells popular
favors like beet-tangerine at Davis, California,
Popbar: Gelato on a stick? Why not? We
wanted to do something authentic and
blend it with the American popsicle, says
Reuben BenJehuda of his New York eatery.
Popbars treats come in such sophisticated
takes as pistachio and can be dipped in dark
chocolate or rolled in toppings like chopped
LocoPops: After Summer Bicknell quit
her desk job to study traditional paletas in
Mexico, her parents reaction--What are you,
crazy?--inspired her shops name. Six years
later, LocoPops has three North Carolina
Distributed by MCT International
the positive benefits of tea for the mind
as well. Certain teas and tisanes can help
calm the system, alleviate nausea, boost the
immune system, and refresh the body with
or without caffeine, she says. In addition to
these research-proven benefits, taking five
minutes out of a busy day to make and sip
tea can refresh, revive, and relax the mind as
well as the body. Not to mention the ritual
of tea time. The act of taking time to sip a
tea can help slow down a racing mind and can
become a simple way to de-stress without
losing focus, she says. Now we know what all
those childhood tea parties were really for.
body (with or without caffeine). But what
many forget is that tea can help fight one very
common disease: depression. Several studies
indicate that tea can be a huge tool in fighting
depression, thanks to its antioxidants. And
who would have known that black tea can help
with cognitive function? New studies show
that drinking black tea can help you stay more
alert, plus improve your working abilities.
Tea has many helpful side effects it
can boost creativity or productivity, help
relax you, and even get you in the mood.
Jennie Ripps, founder of The Teaologist
behind its specialized blends of teas, explains
Relaxed, alert, sleepy, in the mood, theres a tea for that
Its common knowledge now that
tea green, white, oolong, etc. can
have a huge effect on your health, shown
to prevent such ailments as cancer,
Alzheimers, heart disease, and eye
disease. But did you know that tea can
also have a huge effect on your mood?
Tea is chock-full of the essentials your body
needs to stay healthy: vitamin C, antioxidants,
polyphenols, and trace minerals. Certain
teas and tisanes (an infusion of herbs), like
chamomile, peppermint, rooibos, and other
common flavors, can help alleviate nausea,
boost the immune system, and refresh the
When you leave home and go to college
or work. Most parents are relieved with this
response. A few dont understand why Im
even asking the question.
These findings reiterate that parents
need to be paying attention to the amount
of screen time their children get daily.
Total non-educational screen time (again,
the definition of educational may vary
from family to family), should be no more
than 2 hours per day. This limit should also
be enforced in child care centers, after-
school programs and community centers.
According to the statement, the many
ads on the air for junk food and fast food
only increase a childs desire for these
products. Its easy to keep your child from
buying Cocoa Puffs or Fruit Loops when
theyve never seen cute ads for these sugary
cereals. I still remember the advertising
slogan, Trix are for kids!
Children who are allowed to stay up
late watching TV are not only exposed to
numerous ads, but at the same time dont
get enough sleep, and the combination puts
them at greater risk for childhood obesity.
Dr. Victor Strasburgernotes, Kids see
5,000 to 10,000 food ads per year, most
of them for junk food and fast food. By
asking parents and their children about
screen time, pediatricians can encourage
families to have a well thought out plan for
limiting such exposure while encouraging
outside activity.
These recommendations will hopefully
translate into less screen time, less
exposure to advertising, less sedentary
activity and ultimately a healthier weight
for our children.
A recent study released in Pediatrics
looks at mounting research showing
that a childs media use may be linked
to their body weight, not only due to the
fact that they dont get as much exercise
if theyre watching TV and using other
media, but also due to other issues
related to media exposure.
It has become my routine during well
child exams (beginning as young as age
2) to ask parents as well as older children,
Do you have a TV in your room? and Do
you have a computer or DVD player in your
room? Im still amazed at the number of
young children who answer yes to these
questions. Fortunately, many also say No,
and then ask me when they can have a
TV in their room! My standard answer is,
Too much screen time can harm your childs health
Distributed by MCT International
Right as a California initiative to label
all genetically modified foods is stirring
up some controversy, a study published
links genetically modified corn with
cancer symptoms.
Researchers at the University of Caen fed
rats a lifetime diet of Monsantos genetically
modified corn, which was made resistant
to the weed killer Roundup, and found that
the rats eventually developed tumors and
multiple organ damage.
In fact, rats on the genetically modified
diet specifically suffered from mammary
tumors, plus liver and kidney damage.
Of this group, 50 percent of males and
70 percent of females died prematurely.
In the control group, however, only
30 percent of males and 20 percent of
females died prematurely.
So naturally, were thinking we should
avoid genetically modified foods from now
on because we really like our mammary
glands and all. But New Scientist examined
the study and found some reasons why we
should doubt it. The strain of rats used, they
point out, usually gets breast tumors easily.
Five of the control rats (25 percent), also got
tumors and died, while 60 percent in some
test groups suffered the same. Some other
test groups, however, were healthier than
the controls, the article says.
Furthermore, the researchers refused to
allow journalists to get outside comments
on the paper before publication. And
while this was the first study focusing on
the rats entire lifespan, most studies cap
off at two years, which is, you know, kind
of as long as rats live.
Is slowly killing everyone
starter treat. Pastries, also called Rkakat, are
baked and grilled to perfection, and filled
with meat or Halloumi cheese. Ras Asfour is
the must-try dish, and could be consumed
as a full meal on its own! Small, succulent
pieces of beef braised in a pomegranate and
lemon sauce, accented with pine nuts and
cherry tomatoes. Also cooked in an addictive
lemon-based sauce are the Makanek, better
known as the much-loved, and spiced,
Lebanese sausage. Another delicacy to fully
devour without guilt includes the grilled
Kebbeh, or meat and barley patty. Usually,
these addictive rounded patties, or as we,
the people of the Levantine, like to call them
Krass, are fried, yet at zahr el-laymoun, the
processes are simplified to deliver a lighter
and fresher taste. From plain, spiced, or an
adventurous Labneh and mint stuffing, the
of herbed bread, along with small dishes of
herbal mixes. With fresh and dried thyme,
mint and summak, youre invited to try out
an age-old Lebanese tradition: drizzle the
light, and may we add extremely tasty, olive
oil over the herbal mixes, then simply dip in
your pieces of Kaak and enjoy. With a side
drink of refreshing Sharab, a cool rose water
and pomegranate-infused concoction, your
troubles will effortlessly vanish into thin air.
Starting off with the traditional mezza,
I was surprised to see certain dishes I could
only find in the heart of my hometown in
Lebanon, such included the hummus paste
with figs and walnuts, or for mhamara fans,
hummus with spicy mhamara. Lebanese
fatteh is also served in many forms, and my
absolute favorite, Fattet batenjan lahmeh (a
meat and roasted eggplant fatteh) was my
At its Avenues location, an escape
exists for those wishing to run away from
the hustle and bustle of rushed shoppers.
At zahr el laymoun, relax by the fragrant
jasmine trees, rustic furniture, and take a
moment to take an incarnated vision of the
Lebanese countryside.
A concept focused on recreating the
oriental Lebanese kitchen in its pure and
basic nature, zahr el-laymoun aims to deliver
the simpler, and more importantly, original,
tastes of Lebanon, inspired by nature and its
fresh ingredients. With a menu developed
based on grilling and baking all of your local
Lebanese favorites, one feels immediately at
the heart of a mountainside garden, spoilt by
the tantalizing flavors of provincial cooking.
Upon being seated, youre presented
with a basket of fresh Kaak, rounded pieces
Lebanese cuisine, au natural
expertly-seasoned and grilled Kebbeh was
an indulgence I had missed out on after
months of fasting (ie. Dieting). Batata Harra,
or hot potatoes, a surprisingly delicious dish
is served grilled, as nothing is actually fried
at zahr el-laymoun. Instead of the usual
service of frying the potato cubes then
immersing them in olive oil and spices, the
broiled cubes are spiced in kind, and then
grilled until the edges are expertly crisped.
When it comes to the main course, it
is usually the Lebanese custom to choose
a mixed grill platter, or better yet, start
combining the divinely-flavored dips and
mezzeh with the grilled meats! Also in tune
with the rustic nature of the cuisine at zahr
el-laymoun, oily fries are replaced with a
display of grilled corn on the cob, peppers,
and grilled potatoes. Offered grilled a la
Provencal or fragrant rosemary, mashed,
or even baked with Labneh and garlic, the
disappearance of fries from our mixed grill
platter is, first of all, unnoticed, and second
of all, appreciated!
Where Lebanese country grills are
concerned, the scenic setting where
mountainous cedar forests meet a
Mediterranean blue sea is no longer a visual
experience, yet inspires a new culinary palate
for incorporating natural, earthy ingredients.
Your typical experience of chicken Shish
Taouk is forever changed when the herbal
addition of thyme is infused in its flavors.
Grilled meat cutlets are tenderized with
spices to give an added kick, the minced meat
Kafta is enriched with roasted pistachios and
the lamb cutlets are slowly grilled to juicy
perfection with an herbal marinade.
Our desserts swiftly followed, and thats
when the beauty of local flavors shone
through. Along with a pot of expertly
brewed Turkish coffee, we initially sampled
the honey, fig and anise cake with a cream
cheese and honey dip, followed by the rose
water-infused mhallabieh pudding; I was
instantly transfixed with a taste of simpler
times, and simpler desserts. Tart el Khalil,
also a rare delicacy hard to find in Kuwait,
is a baked tart stuffed with carrot jam, fresh
cream, and roasted nuts. Inspired by the local
ingredients of Lebanon, Tart el Khalil is a rare
indulgence! Finally, we also enjoyed the Mini
biscuit cake; a mixture of Lebanese chocolate
and praline biscuits, all compressed together
to deliver the rich, unforgettable texture of
biscuit meets chocolate.
For a quick and simple fix, or if youre
greedy like us and didnt get enough of zahr
el-laymoun, order any of their specialties in
the form of a sandwich! From vegetarian
options like seasoned Labneh with dried
and fresh mint, cucumber, black olives and
olive oil or any of the grilled specialties
on offer, and even a hearty shawerma is
available if youre on the go! Because we
couldnt get enough of them the first time
around, we ordered a batch of Makanek
Sandwiches, all prepped to satisfy even
the most decisive Lebanese palates, with
a hummus paste, roasted tomato, pickles,
mint leaves and lemon juice.
zahr el-laymoun is located in Phase I of The
Avenues and 360 Mall, for more information,
please call The Avenues location at 2259 7422
and the 360 Mall branch at 2530 9511.
Thats unless you know which foods you can eat to mask the problem.
When it comes to fnding a relief to bad breath, these 8 foods will
1. Parsley
This might seem like a decoration more than anything else, but if
you are eating a dish that is loaded with garlic and see that its been
decorated with parsley, you might want to chew on it at the end of your
meal to cleanse your palate. If you have basil leaves those will also help
and chewing on strings of rosemary will also help.
2. Spices that pack a crunch
A few exotic spices have been known to help alleviate bad breath.
You might want to consider carrying a small packet flled with
cardamom, coriander (aka cilantro) and fennel seeds. These spices will
you get rid of your bad breath quickly and they will leave your month
feeling fresh.
3. Berries
Berries are not only amazing antioxidants that will help you age
better, but they will also help freshen your breath!
4. Oranges
Oranges are not only ideal for your morning breakfast or as a snack,
they are amazing at refreshing your breath because the vitamin C helps
deter bad breath. So next time you have a meal chock full of garlic, try
to eat an orange a few hours after youve digested!
5. Lemons
Lemons are great at neutralizing garlic odor on your hands and they
also do wonders at killing your bad breath as well. If you are going to
drink sparkling water, why not add a slice of lemon to help deal with
your bad breath.
6. Apples
Think of apples as a natural toothbrush for your mouth. You see
when you chew an apple it produces quite a bit of saliva production
and the combination with the high fber content of apples will help
cleanse your mouth.
7. Mint
This list would not be complete without adding mint! Nothing
freshens your mouth like mint and thats one reason why mint-favored
gum is so popular!
8. Cinnamon sticks
Chewing on cinnamon sticks will release essential oils that will help
kill the bacteria that cause bad breath very quickly!
There are certain foods that are guaranteed to cause bad breath.
Most people are quite aware that eating foods such as curry, garlic,
onions or cofee before a meeting or function might be the kiss of
death when it comes to social etiquette.
You can try chewing gum, but youll have to chew for a long time
because until that bad-breath-causing-food clears from your system
(which can take up to 24 hours), youll be stuck with that bad breath.
That will hide your bad breath
Theres nothing worse than having bad breath and not knowing about it!
source: MCT Information Services
Who is Wild Ophelia and why is she putting jerky in
chocolate? I guess you could say Katrina Markoff is Wild
Ophelia. Then you need to know that Katrina Markoff is the
wild mind behind Vosges Haut-Choocolat. You know Vosges
(the bars that are studded with things like bacon and hemp
seeds and chile and salt.)
Vosges bars cost in the neighborhood of $7. Bars in Markoff s
new Wild Ophelia line deliver similar taste adventures, for
about $4. I got some samples in the mail recently and of
course tore into the Beef Jerky Milk Chocolate. The chocolate
is a creamy 44 percent cacao. The beef jerky (salty, meaty and
chewy ) is chopped into tiny bits, so youre not left with a big
wad of jerky at the end, but it still outlasts the chocolate by
far. I t tastes like what it is: a budget variation on the milk and
bacon bar. I gave my boss a sample and she reacted about as
well as Tom Hanks eating caviar in Big. (Note to self : Be careful
what you feed the boss.)
Wild Ophelia uses ingredients sourced from small farms
and artisans across the country. Granola in the Mount Sequoia
Granola bar comes from Milk & Honey Cafe in Chicago. I ts
ever-so-slightly salty, in a good way. The Billy Goat Chip. Co.
in St. Louis provides the chips for the Smokehouse BBQ Potato
Chip bar. Im sure the chips are good on their own, but theyre
too assertive in a chocolate bar. The Peanut Butter & Banana
bar packs dried banana from Hawaii. I ts the best choice for
people who cant comprehend why someone would want
to put bacon with chocolate. Wild Ophelia bars should be
available in World Market and Whole Foods Market, with more
stores to come.
source: McClatchy-Tribune Information Services.
When you think about it, cooking
and drawing share many similarities.
Both are a form of artistic expression:
cooking is about mixing and
matching flavors and textures while
drawing is about the interplay of
line thickness and color. They also
share a tradition of craftsmanship
that stimulate the senses smell and
taste for cooking, sight for drawing.
The two are perfectly matched, which
through them by meal type, ingredient or
illustration style. So if youve got a taste
for, say, cakes and pies you can quickly
find results to satisfy your craving. Or,
if youre more interested in the artwork
featured on the site, you could choose
from several illustration criteria; for
example, choose full of expressive line
work or awesomely designed from the
search options page and browse through
the returns.
Another cool feature of the site is the
Dial-A-Dinner section, perfect if youre
in the mood for a little experimentation.
Resembling a slot machine, Dial-A-
Dinner offers a randomized selection of
an appetizer, a main course and dessert.
If youre a vegetarian, youll want to click
the Whats Salli Serving? button. For
those less picky, you can click on the
Whats Nate Cooking? button.
Si nce submi ssi ons to the They Cook
& Draw websi te come f rom around
the gl obe, the si te has a customi zed
Googl e Map pi npoi nti ng thei r ori gi ns.
Scrol l i ng around the map to see
cul i nar y i nterests/ar ti sti c tal ent of
a regi on or countr y i s as f un as i t i s
enl i ghteni ng. A new set of si x reci pes
are posted ever y three days so there
i s al ways somethi ng f resh to see and
tr y. Whi l e many of the submi ssi ons
come f rom professi onal ar ti sts, that
shoul dn t stop you f rom tr yi ng to
submi t a reci pe of your own. They Draw
& Cook of fers a f resh take on reci pe
shari ng, f ul l of whi msi cal i l l ustrati ons
and tasty di shes.
is why the website, They Draw & Cook
(www. theydrawandcook. com) works
so well.
Founded by brother-and-sister design
team Nate Padavick and Salli Swindell, the
site features user-submitted illustrations
of recipes from around the world. The
drawings are as rich and diverse as the
recipes they depict. The site features a
searchable database that allows you to sift
the jam for your toast
On a quiet street in Sharq youll find
a place with a green door. You cant miss
this green door. It stands out, it draws
you in. Theres no sign above this green
door and that makes it all the more
intriguing. Youll find yourself walking
towards it and opening this green door
just to see whats behind it
Who youll find behind the green
door are Mohammad Sultan and Lama Al
Fadala, the creative partnership behind
that other cool Sharq hangout 10.Oh.8.
Theyve brought that same breezy, laid-
back atmosphere to their new venture
but stamped it with a unique identity that
will have you torn between which of their
places to hang out at.
What youll find behind the green door
is a little piece of serenity amongst the
hustle and bustle and skyscrapers in the
surrounding areas of the city district. You
feel instantly calm as you step inside Haus
Caf. Its small in size, similar to 10.Oh.8,
but that works to its advantage for me. I
hate a place big enough to create echoes
when I talk.
Haus Caf is somewhere between a
caf and a small restaurant. The typical
caf style counter is not to be found, its
more open-plan than that. The coffee
machine is out on display in the caf
and not behind a counter as is the iconic
SMEG fridge (a nice crossover touch from
10.Oh.8). Adding to the homely feel, one
wall is covered in framed vinyl records
from Bob Dylans debut album Bob Dylan
to Miles Davis Porgy and Bess. Another wall
is shelved and contains coffee table books
on subjects from architecture to American
diners. This place really makes you want to
sit down, relax and settle in. Contrasting
this homely feel, the walls are painted a
distressed grey and the furniture is modern
and surprisingly heavy. The floor is red
brick in a herringbone pattern. This gives
Haus Caf a subtle, almost romantically
industrial feel to it. The ample windows
that surround that green door are given
Whats behind the green door?
I finished it all off with a freshly made
espresso and opted for the Chocolate Chip
Cookie from the desserts. The cookie was
dense, moist and incredibly tasty.
If youre looking for great food in great
surroundings or simply a cool place to hang
out and have a great cup of coffee (and
probably a cookie too) then Haus Caf could
end up being your home away from home.
Just look for the green door.
Haus Caf is located in Sharq near the
Dasman roundabout opposite the
Wataniya Building. They open from 8am
11pm daily. More info can be found at and
you can follow them on twitter:
couldnt be a more apt description. Its
normal in the sense that its made up of the
normal elements of a cheeseburger bun,
patty, cheese, sauce but the way they put
it together is what sets it apart and stops it
from being merely normal.
An order of French Fries comes with no
fewer than three dips at Haus Caf! Special
Mustard, Chipotle, and Truffle. This trio of
sauces will have you labouring your brain
with every fry which sauce should I go for
this time? Not to worry though, the serving
of fries is large enough to really decide
which your favourite is.
I sucked down a Chocolate Milkshake
alongside my food that was silky smooth
and velvety soft. The quality of the
ingredients shines through in all the food
at Haus Caf.
their own touch of romanticism through
the addition of vintage net curtains.
There are no menus at Haus Caf. A
blackboard hangs over the serving hatch
with the items handwritten on it. The wait
staff is on hand to tell you what each item
consists of and they really know their
stuff. They also have a good, lengthy salad
section, which is refreshing, with some
items that stand out from the usual salads.
Roasted Squash Salad or Creamy Potato
Salad were two of these standout items on
the salad menu at Haus Caf.
Those looking for something heartier
will be delighted with the sandwiches
on offer at Haus Caf. They are mostly
wraps with the exception of the Grilled
Halloom Sandwich and the Cheese & Pickle
Sandwich. Steak & Mushroom, Chicken
Mussakhan and the very interesting Lamb
N Dates are the most interesting choices
from the wrap part of the menu.
The Messy Burger is served with
guacamole, onions, lettuce and tomato
and they also serve their Hot Dog in this
same messy style too. Being that Im
a traditionalist though I opted for the
Normal Not Normal Cheeseburger. This
the plate. Why they needed to consume so much
of it before voicing their dislike of it is a mystery.
Like a scene out of When Harry Met Sally, some
people ask for so many changes to the food theyre
ordering it makes one wonder why they chose
what they chose. By the time theyre fnished
they can turn a hamburger into a slice of pizza.
Theyre lovely at the playground, but at a
snazzy restaurant, not so much, especially when
their parents dont realize (or accept) that not
every eating establishment is one that allows
drawing on the tablecloths. Its not even so
much the noise levels that drive diners crazy but
the running around, sometimes with potentially
dangerous utensils in hand.
Arguing that if they dont get tipped for their
job they shouldnt have to tip others, some people
have no problem stifng the waitperson. Of all the
embarrassing behaviors in which a fellow diner
can indulge this is without question the worst.
Even with family restrooms, elaborate
changing tables, and, well, home, there are still
parents who use restaurant foors to change a
crying child. Amazing though it may be, they
actually think other diners wont mind. They
would be wrong.
Youve ordered a light dinner and a soda,
theyve ordered everything from cocktails to
appetizers to dessert and when the bill comes,
theyre the frst people to suggest splitting it. This
might not be so bad if only they werent quite so
defensive when you point out the imbalance.
2011, Distributed by Tribune Media Services Inc.
they have something personal and possibly
medical to talk about. We recommend leaving the
restaurant entirely for calls that really cant wait.
While it may seem minor this is a really great
way to ruin the collective appetite of the people
with whom youre dining. If youre so sick that
this is really a necessity, please stay home.
Weve all had the experience of having
to send back chicken thats a little under
cooked or a soda thats a little fat but for
some people, sending something back to the
kitchen is practically a sport. Consider leaving
the restaurant altogether, if a meal really has to
return to the kitchen that much.
A worse version of the person who sends the
food back, this person waits to complain about
quality until theyve eaten most of what was on
Whether prompted by necessity or
adventure, travelers do a lot of dining out
and thus have developed some pretty strong
opinions about the experience. With this in
mind we have compiled this list of the Most
Ofensive Kinds of Restaurant Behavior.
From inappropriate diaper changing to unfair
bill splitting it shows that fellow diners are
capable of destroying the very best of meals.
From snapping at waiters (both literally and
fguratively), to calling them names, to good old-
fashioned condescension, its amazing the way
some people treat the wait staf. Good manners
aside, if ever there were someone to whom it was
important to be kind its someone who handles
your food.
Although we live in an age of public
oversharing, loud cellphone users seem all the
more ofensive in a restaurant, especially when
freedom to express
A family enterprise that can be
traced back to the beginning of the
20th century, Franz Josef Rauch
founded Rauch Fruit Juices limited
immediately after the end of the
First World War, to create a thriving
business opportunity for farmers in
the surrounding area. Surely enough,
the family business slowly flourished,
as the next generation took over the
family enterprise at the beginning of
the sixties and the initial plant was,
furthermore, hugely extended as the
industrial production of fruit juices
was started, first of all for national, but
then more and more for international
sales. And then we met Rauch.
Today, the Rauch Group is one of the major
fruit juice and beverage producers in Europe.
The production facilities, equipped with
state-of-the-art technology in Rankweil and
Nziders (Austria), in Widnau (Switzerland), in
Budapest (Hungary) and in Koceljeva (Serbia)
and two fruit processing plants in Poland have
Cappuccino and Macchiato, youre only
going with Italian perfection, as the tastes
of these Italian delicacies are packaged in a
chic and stylish bottle that is also closable
for Cafemio enjoyment on-the-go.
Make your childhood memory with Rauch
a gift for your loved ones, as Juice time will be
met with a joyful Yippy! with Rauchs Yippy
range. The Yippy range carries five flavors,
peach, cherry, cocktail, apple and orange, and
contains eight vitamins that enrich the stages
of growth for the little ones.
For the avid tea drinker, get back to
nature, and enrich your body and mind with
the essential nutrients offered by Nativa.
Perfect for dieters, add this range to your
regular detox plan and that cleanse will be a
breezy event due to the natural antioxidants
offered by the Rauch Nativa. Another
favorite of ours in the Rauch Ice Tea, as it is
made with the real delight that is real fruit.
Other Iced Tea products have shown to use
very little tea, and huge amounts of sugar.
Whereas with Rauch, the Ice Tea contains
one-third less sugar than conventional
sugar-sweetened soft drinks as well as
having the taste of Real tea, which is also
rich in valuable antioxidants.
cans with the shiny yellow design bring the
promise of perfection and ultimate juice
indulgence. The individual brands including
Happy Day, Cafemio, Yippy, Bravo, Icetea,
Nativa And Rauch are distinctly defined to fit
the differing consumer needs.
A childhood favorite for many, Rauchs
Happy Day fruit juices is carried in the largest
varieties that are utilized from all over the
globe. From pineapples from the Philippines,
mangoes from India, or fresh oranges from
Italy, Rauch travels the world to source that
special fruity pleasure with every sip you
take, no additives included. Staying in tune
with the shift towards organically sourced
fruit, Rauch has introduced products of 100%
organic cultivation to the market in the form
of the Rauch Bio Apple, and Rauch Bio Pear.
In order to ensure freshness and like the rest
of the Rauch range, the Rio bottle is subject
to the strictest rules of regulation from
cultivation to bottling.
If youre neither a tea or juice person,
and like this bazaar editor prefer that desired
kick that only exists in the wonderful coffee
bean, then look no further than Rauchs
Cafemio. With the creamy, delicious, and
truly indulgent range of Cafemio classics,
more than an annual production capacity of
more than four billion units.
A staggering production capability aside,
Rauch is all about giving you one of lifes most
important essentialsdrinking delicious
beverages. Being fruity, natural, pure and
fresh always unifies the Rauch family of
beverages. After all, the desire and need to
drink refreshing beverages is a universal one.
In respecting the glory of the fruit, Rauch
handles this special asset in the gentlest way
possible, organizing the processing of fruit
in a sustainable and environment-friendly
manner. Freshly delivered fruit is thoroughly
checked and analyzed. Subsequently single
strength juice is recovered after carefully
pressing fruit. The resulting single strength
juice is filtered by modern filtration technology
either directly or after recovery of natural
fruit juice aroma. Followed by a clarification
process that doesnt include processing aides,
water is removed under vacuum to yield an
inimitable juice concentrate that is only about
one seventh of your favorite final Rauch fruit
Juice. Thats how tasty these fruits are.
Our Arab world had enjoyed the unique
Rauch taste for more than 40 years, the
image of the traditional glass bottles and
Wataniyah Burger divider
Wataniyah Burger divider
shaking things up since 1996
freedom to munch