Mais Alghanim, Kuwait

A perfect place to enjoy excellent Arabic food in a 5-star environment. We enjoyed our anniversary dinner and it was no doubt our right choice for such a special occasion.


The history of Mais Alghanim Restaurant dates back to the previous century when the founding father Edmond Barakat (Abu Emile), opened a canteen for the employees of Yusuf Ahmed Alghanim & Sons Co., called “Mess Alghanim”.

Over time, strong ties and personal relations grew between Abu Emile, Kuwaiti, and Expatriate Families extending over three phases and three generations. The first phase commenced in 1953 during which complete meals and take-away services were offered transforming the canteen into a restaurant for one and all.

In 1974, Emile Barakat (Abu Edmond) presided over the business from his late father marking the beginning of the second phase. Under his leadership, the restaurant moved to the old Kuwait television station in 1987 where it was registered at the Ministry of Commerce and Industry in the name of Yusuf Ahmed Alghanim & Sons Co. It was at this time that the name was changed from“Mess Alghanim” to “Mais Alghanim”.

Abu Edmond’s vision brought Mais Alghanim forward into the beginning of the third phase in 2003, to its present location,(Gulf Road), a building of true traditional Kuwaiti design, preserving the heritage and genuine tradition. With further development of this phase, Mais Alghanim continued the journey of hospitality by opening its doors to welcome guests at a new location in Mahboula in 2010.

Hence, after more than 50 years of successful service, the late Abu Edmond’s brothers and eldest son continue to welcome you with the same spirit through Generations of Genuine Hospitality, and Good Food.

A new branch/restaurant is opened at Fintas. You will sure enjoy dinning at Mais Alghanim.

BIHU @ Fintas Park,Q8

The Assamese Community of Kuwait celebrated Rongali Bihu, the most important festival of the Assamese people of India at Fintas Park, Mahboula on 16th of April 2010. Lot of families gathered bringing with them home made, variety of traditional Bihu snacks and foodstuff’s. Games were organized for both children and couples. We all enjoyed them and the celebration ended with a nice homemade dinner . Hats off to all the ladies who prepared all the tasty Bihu snacks and dinner items.


Bihu snacks are very tasty and easy to prepare. Some of the popular Assamese Bihu snacks are Til Pitha, Narekol Ladoo, Ghila Pitha, Til Ladoo, Besan Ladoo and many more. Sharing with you some of Bihu receipes.....


Til Pitha Recipe

Til Pitha is a very popular Assamese recipe. Learn how to make/prepare Till Petha by following this easy recipe.
 

Ingredients:
• 2 cups Glutinous Rice

• 100 gm Jaggery

• 80 gm Black Sesame Seeds

• 4 cups Water
How to make Til Pitha:

• Soak the rice overnight in water.

• Drain excess water and grind it carefully.

• Roast sesame seeds and pound them to remove their outer shell.

• Cut Jaggery into small chips and combine the sesame seeds with it.

• Heat the griddle and spread the rice batter over it to the size of Puri with the help of a ladle.

• While it is being roasted, put the stuffing of jaggery and sesame mixture in its middle.

• As and when the rice batter gets firm, fold its sides to cover the stuffing.

• Turn it over and heat lightly before taking it off from the fire. Ensure that jaggery doesn't melt and flow out.

• Til Pitha is ready to eat.

Narikel Laddoo Recipe

Narikel Laddoo is a sweet delight savored during Assamese Festival, Bihu.

Ingredients:

• 2 Coconuts

• 2 cup Sugar

• 1 tbsp Ghee
How to make Narikel Laddoo:

• Grate both the coconuts in a plate.

• Take a saucepan and put grated coconut and sugar in it. Stir them well, over medium heat.

• Once the water from coconut starts making lumps, remove the mixture from fire.

• Grease your hands with a little ghee and roll the coconut mixture into small laddoos (balls).

• Make sure that the mixture is not allowed to cool, as it would prevent you from making laddoos.

• Serve when the laddoos come down to room temperature.

Ghila Pitha Recipe


Ghila Pitha another very popular Assamese recipe prepared in the festive occassion of Bihu.
Ingredients:

• 1 kg Rice Flour (sieved)

• ½ kg Jaggery (grated)

• 200 g of Cooking Oil

• 1 cup of Warm Water

How to make Ghila Pitha:

• Add jaggery to a cup of warm water and mix well.

• Let it to stand for some time.

• Fold the rice flour into the jaggery water.

• Now knead well till the dough is smooth.

• Keep it covered aside for 10 minutes.

• Divide the dough into equal portions and make small balls.

• Flatten them into half-inch thick rounds.

• Finally, fry them on a medium flame till they are brown on both sides.

Til Ladoo

 Method

Step 1: Lightly roast the sesame seeds. Heat the jaggery in a pan till it melts and then add the roasted sesame seeds to it.

Step 2: Once the jaggery starts to firm up, remove from fire.

Step 3: Lightly grease your palm with some ghee and roll one tablespoon of the mixture into a ball.

Step 4: Be careful with the hot jaggery but the balls should be made while the mixture is still hot.

Step 5: Serve when the balls come to room temperature.

Ingredients

Sesame seeds 40 gm

Black or Brown Jaggery 50 gm

Ghee 1 tablespoon

Try making them.....You will surely love it.





























 

Dawat Restaurant,Q8

After a nice evening at Kuwait Towers we decided to have dinner at Dawat Restaurant.Its in the Gulf Road.Though a Indian Restaurant, you will also find Chinese food.The food is good,but i won't say excellent.Good and prompt service,friendly waiters,soft lights,menu bursting with Indian dishes makes it a nice place to visit if you want to taste Indian food in a romantic atmosphere.
And if you have kids then you can make them play in the play area outside the restaurant.