Al Baik-Middle East's answer to KFC

                                                            Al Baik History

Al Baik started in 1974, near old airport in Jeddah. The chain was founded by Shakour Al Ghazalah. Restaurant was located near old airport. It was registered as a trademark in 1986.  People who lived in early 1980s know it was very popular and cost was about 10 -15 riyals. There was yummy ‘’toum’ or garlic where the French fries were dipped along with sauce. Accompanying this meal was Bebsi or Pepsi Cola in a tin can. The good old days where children spent time with their parents and family.

 The special things about the Broast chicken is it was halal, tasty and much cheaper than KFC.

Recipe for Garlic Sauce:

1 cup garlic cloves (4 1/2 ounces; 130g)

2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon)

1/4 cup (60g) fresh lemon juice from about 2 lemons, divided

1/4 cup (60g) ice water, divided

3 cups (600g) neutral oil, such as grapeseed or canola oil, divided

 

Instructions:

Recipe and instructions for making garlic sauce or Toum’’

 

Al Baik is a restaurant chain spread across Jeddah,Saudi Arabia. It has spread around the middle east: Qatar, UAE,etc.

Now Al Baik gives out Franchise.

Here is Westerners trying out Al Baik for the first time:

Where to have Al Baik in Jeddah?

 G56P+3FX, King Abdullah Rd, Al Sharafeyah, Jeddah 22234, Saudi Arabia.

Al Baik Franchise

Open a Al Baik Franchise in your country

Al Baik Franchise

In Pakistan they have a franchise already.

Al Baik Pakistan

The Bangladeshi one is Gulshan but they are not any more part of franchise though their Kabsha is really delicious.

Read More

Nihari-an Awadhi delicious gravy soup

                                                        Nihari

Nihari is a delicious food consisting of mutton and gravy. It is eaten with handmade rotis’(bread).

Roti is Mexican equivalent of tortilla bread.

 Before Proceeding have a look at one of our Indian Restaurants review.

Origins:

The word Nihari comes from Arabic word”Nahar” or morning. This dish is usually eaten in the winter mornings. This dish gives physical strength to some extent. 

Nihari was developed in Old Delhi during time of Mughal Nawabs.(Nobles)

After partition the Muslims from Old Delhi went to Pakistan and took this wonderful recipe with them.

These foods probably came from Persia and Central Asian countries. These places had communities who went to war. The attraction in terms of food for these noble men or kings where delicacies. The chef had to produce new delicacies which had to be delicious.

The relation between the Nawabs of Awadhi and Nihari is special.

How to make Nihari

The good news is anybody can make this meal at home.

Total time: 3 hours and 15 minutes.

Recipe link

Tips:

• Nihari should be eaten from Muslim restaurants as they are the originators.

• Take in the early morning of winter.

• Eating meat related food, best is to get from Muslim Restaurants.

An idea:

Taking a stroll in Calcutta or Kollkata along Eden Gardens in the morning of January or December.

While you are out there check out mouthwatering Nihari at these places.

INR-Indian Rupees. 

Some of the recommended restaurants of Kolkata serving Nihari:

• Sufia, Bara Bazar. Phone : +919647203877  Google map

• Shiraz Golden Restaurant,Mullickbazar. Phone:   Google Map Price: 130 RS (may vary). That is approx. 99 cents or US$0.99. Phone: +91 85850 07649 There are many outlets of Shiraz but go this one. Ask them for their no in Mullickbazar.

• Nafeel Restaurant,Park Circus, Google Map. Price :65 INR(approx.)

• UP Bihar Restaurant ,Hogg Market(New Market) 

• Nawab Eating House,Taltala,Kolkata. Price 50 INR.

They have delicious Nihari,in fact mouthwatering. The ambience is not likeable or décor. Don’t get fooled by that. Tasty food does not necessary go with interior decoration in Kolkata. Don’t judge a book by its cover. This holds true for Kolkata.

The above restaurant are Muslim and are Halal. But you can still ask them to clear your doubts.

Say you don’t want to venture just for eating Nihari and want to stay close to New Market Area. The below are your best options:

Posh interiors:

• Shiraz Golden Restaurant: Park Street

• Manzilat- This restaurant you should try for the taste and curiosity. The owner is granddaughter of Nawab Wajad Ali shah from Awadh. Phone: +91 94329 13204. If you go there mention reference to Delimoja .You would give us inspiration to blog on Food.

Recipe:

Ingredient

1 kg beef/mutton/chicken cut into 4 to 6 large pieces

1 to ½ kg knuckle or marrow bones 

250 gms ghee or clarified butter or oil 

100 to 150 gms wheat flour or ferina

1 onion, thinly sliced 

½ tsp garlic paste 

Nihari spice mix, can be store-bought 

2 tbsp salt

Garnish

Ginger julienned

Lime juice to taste

Chopped green chilies

Instruction and method:

1. In a large pot, heat 150 gms of ghee or clarified butter, add garlic, stir and add the meat, bones and nihari spice mix. Cook them for a few minutes and then add 10 glasses of water.

2. Cover and cook on a very low heat until the meat is tender/ (For beef 6 to 8 hours and for mutton 4 to 6 hours).

3. Mix the flour with 3 cups of water and add this gradually to the meat juices, constantly stirring to mix well. Remove the bones and cook on high heat for 15 minutes.

4. Heat the remaining ghee and cook the sliced onions until golden brown.

5. Add the onions to the Nihari, cover and simmer for 30 minutes on low heat.

Nihari is ready. Garnish it with freshly chopped green chillies, ginger and lime juice, along with hot naan breads.

Source

The food article is by IntiTraveller

                                                  Delimoja

                                                  Fb.com/delimojainc

IntiTraveller focuses on:

• Travel

• History and Culture of  place

• Eating Halal foods of that place. But delicious.

• IntiTraveller –an idea by Indica Collection.

• Money conscious -for a traveler money is limited.

• Quality products

• Antiques

• Ethinic dresess of the place

Read More

Nawabi Shemai- A sweet dish from Bengal

            

                                         
                                         Nawabi Shemai

Shemai  is said to be originated in Bengal, a cousin of Sheer Kurma ,An Afghani  Dish.  It is made of mainly vermicelli, milk, ghee, and  various sort of nuts and spices. The Shemai are eaten after dinner usually on Eid day or on a occasion. Shemai usually eaten chilled. It is eaten  usually in Indian sub continent and taken emotionally.

On Eid day after prayer it is customary to eat Shemai when coming back at one's house. Refusing to eat is seen as not pleasant and host or Mom gets upset in an emotionally. They don't mind if you refuse Coke and Chjps on eid day but refusing Shemai is 'un written cardinal sin''.  So visiting any Bengali or Bangladeshi house on Eid Day don't forget NOT tO REFUSE Shemai.

Nawabi Shemai

This is a type of shemai'   in a grand way. Nawab was like a Duke in India.  Maybe sometimes they had more power and were independent rulers.

How to make Nawabi Shemai?-Recipe

This is how make the dessert:

The  white Cream makes it more delicious and attractive, being at the same time being sweet. 

Ingredients 

Roasted Vermicelli – 200 gm 

Ghee – 2 tbsp

Sugar – 1/2 cup

Milk – 1/4 cup + 1/2 litre + 1/2 cup

Condensed milk – 1/2 cup or sugar 

Custard powder – 2 tbsp

Corn flour – 2 tbsp

dry nuts or fruits for decoration

Instructions for making Nawabi shemai

"Instru Heat a frypan on medium flame and add 200-gram vermicelli, and 2 tablespoon ghee, saute well, and roast for approximately 5 minutes until brown color. Then add ½ cup sugar, and ¼ cup milk. mix well

Cover and cook for 5 minutes, after 5 minutes open the lid and see the vermicelli cooked well. Now remove the frying pan from the flame and set aside for rest.

Now place a saucepan on medium flame and add ½ liter milk and allow to boil.

Meanwhile, we need to make custard milk, for that take a mixing bowl and add ½ cup milk, 2 tablespoon custard powder, and 2 tablespoon cornflour. Mix well, now the custard milk is ready.

Milk was also boiled at the same time. Next, add ½ cup condensed milk and custard milk. Stir well while adding these ingredients. Stir continuously for 5 more minutes till semi-thick liquid forms. now remove from flame and allow to cool.

After cooling the custard milk place a greased tray and spread vermicelli evenly. Press with a spatula for setting well. Now pour cool custard milk over the vermicelli then spread the balance of vermicelli over the custard milk. Now the tray is set.

Decorate the tray with dry nuts or fruits on top and refrigerate for 1 or 2 hours. after cooling remove the tray from the refrigerator and cut it with a knife into small pieces. and place it on a serving plate. 
"

src

-Recipe from passion2cook.

Time takes:3 Hours 30 minutes.

Here is a video for Nawabi semai

Like us at:

Delimoja Facebook Page

Delimoja  gave way to Tasty Khabarz, where you could order online, if you are in Bangladesh. 

While reading this post have lot at some of other interesting post.

Calcutta Restaurant review

The whole inspiration of present blog was by Indica Collection.

Read More

Calcutta Restaurants review-Delimoja

 -Shiraz Golden restaurant

   Location :Park Street ,Kolkata

Think of Biryani while being in Kolkata Shiraz is one name which comes in mind. This Mughlai restaurant is situated in Park Street and serves the biryani cravers with varied kind of biryani and kebabs. Dishes like Mutton Rezala, Chicken Chap, Chicken Reshmi Butter Masala are the favorites among all in the menu.

INDIAN COFFEE HOUSE-

One of the oldest establishments of Calcutta situated in College Street opposite to the then Presidency College which is now Presidency University. This eatery has been running for more 150 years and is a national heritage. It may not be serving five star quality food but you still get the smell of the ethnicity of Kolkata when you enter this place. This is the birthplace of many eminent Indian poets, artists, dramatist, writers and people from other cultural and educational background. It plays a very important part in Indian cultural and educational history. 

NIZAM's Rolls

A very traditional Mughlai restaurant of Kolkata located in Park Circus and serves delicious rolls and beef biryani and all sorts of kebabs. It is quite finger licking and serves the food at affordable price range.

Mitra Cafe

Located in the north of the city of Calcutta, this eatery serves amazing cutlets and kabirajis of mutton and fish which will definitely leave you wanting more. It is an age old eatery which definitely drives citizens from inside and outside of the city to travel there and gorge over the food. 

-FAVOURITE CABIN-

A very small precocious pace in the inner street of College Street. It is another eatery like Indian Coffee House where intellectuals of different colleges and universities meet and talk of books and revolution over a steaming cup of cha.

8th DAY COFFEE AND BAKERY

 A new happening place in the town of Kolkata has a very unique and rustic décor. They serve healthy food along with their own brewed coffee. You can literally see the grains in front of you. It is a very cozy hangout. You can take your friends for lunch or sit back with your laptop and get work done or read a book in peace with a cup of coffee.  Owned by Grant ,a great coffee shop in Kolkata.

FLURYS-

A unique British eatery. It was set in those time right at the top of the street in Park Street. It still maintains the beautiful rustic old interiors with beautiful low light and chandeliers. It serves great English tea and their breakfast is still worth craving for. Their pastries and chocolates are to die for!

DOLLY’S THE TEA SHOP-

A very small place having an array of fine tea. It serves you amazing sandwiches, cutlets, jouices and coffee too. It is a nice place too catch up with your friends or also to chill by yourself. 

KWALITY WALLS  

Kwality Walls is the oldest frozen dessert of India which is available in every corner of the country. In Kolkata there are numerous outlets throughout the city. People would love to indulge and have fun over a scoop of Kwality Walls in all kind of weather. Apart from typical ice cream the brand is up with Swirls which is also another 

Roast

If one is craving for steak, chicken roast, different kinds of salads, sandwiches and burgers Road would be good choice among many other similar kind of restaurant. Situated at the heart of south Kolkata in Dover Lane, Ballygunj, this restaurant attracts many food lovers to visit not once but for many times. 

The Country House

The Country House Kolkata is one of most desired café which serves all kind of continental and semi continental food with wider varieties of Waffles, Sandwiches, Pastas, Spaghetti and many more. One can indulge oneself in a spread out breakfast or a brunch in this corner of the town situated in Elgin Road.

Read More

Bakhlava- a Turkish food

                                          Bakhlava

This is a sweet item from Turkey. Now Turkey is known as Turkiye and President Erdogan is s still President.

The earliest record of Bakhlava was from Persia 13th century and 9th century cook books.

It is a dessert item. This is famous and popular among Arab counties of Leavnt ,Turkiye and Persia.

It is good we can example foods that originated from Assriya.

Recipe:

PREP TIME

2 hrs

COOK TIME

40 mins

TOTAL TIME

2 hrs 40 mins

Ingredients

1 egg

240 ml water

90 ml oil

3 tbsp butter

135 gr yogurt

2 tablespoons vinegar

10 gr baking powder

1 tsp salt

850 gr flour

starch for rolling

For the filling

500 gr pistachios

For the syrup

850 gr sugar

1.5 liter water

A few drops of lemon juice

Instructions

Before getting started with anything else, it is important to first prepare the syrup. Mix water and sugar and bring it to a boil. Let it simmer for 30 minutes. Turn off the heat and add the lemon juice, give it a stir and let it cool.

Add all the ingredients for the dough into a bowl and knead it until everything is incorporated. Let the dough rest for half an hour and separate it into eight equal parts. Dust your surface with starch and roll the dough out as thinly as possible. Let the rolled out dough rest for another 10-15 minutes. Oil a baking tin of your choice and place sheets of the dough into the tin. Add the crushed pistachios and then place another four layers of dough on top. Now cut the baklava into any shape you want. It is essential to do the cutting before baking. Melt the butter and pour it over the baklava.

Bake at 180 degrees Celsius for about 40 minutes until golden brown. It is important to monitor its progress while baking.

As soon as you remove the baklava from the oven, pour over the syrup and let it soak it in.

___________________________________________________________________

src

Where To buy Bakhlava  in US

New York

Ziyad in New York

website

Houston

Abdallah's

Read More