local KUWAIT: The Missoni Hotel recently celebrated the advent of the holy month of Ramadan by holding a special Ghabqa for members of the media. They were received by Alfio Bernardi, General Manager and Wassim Tarabay Sales and Marketing Manager. Several competitions and recreational activities were held. Winners were awarded valuable prizes. MONDAY, JULY 30, 2012 KUWAIT: <strong>Kuwait</strong> Teachers Association held a Ramadan Ghabqa at its premises on Thursday for its members.
INGREDIENTS KUWAIT: The Regency’s Silk Road restaurant was the venue of a sumptuous Iftar attended by a bevy of guests representing <strong>Kuwait</strong>’s best known media establishments and all the hotel’s senior management, including Adib Rawas Acting General Manager who stood in for Riaz Mahmood who was away on annual vacation. On July 25, crowds of media were seen heading into the hotel’s lobby Al Liwan. For this year’s Ramadan, it has as its centerpiece a gilded ‘fanooz’, (Arabic lantern), surrounded by ruby-red and gold diwaniya-style seating, specially constructed by the hotel’s craftsmen. As guests arrived, they were met at the beautifully adorned entry to the restaurant by food and beverage staff, the men dressed in dishdashas and ghutras, while the ladies wore colorful beaded red darah. Almost a dozen chefs were on hand to serve a myriad of dishes to guests who commented on the spectacular decorations such as a metre-high golden coffee pot or ‘della’ and a huge silver leaf creaking with ripe fruits next to a plethora of homemade Arabic and international desserts. Guests marveled at the range of irresistible goodies displayed across the vast room; silver chafing dishes of favorite local and regional foods steamed away while three chefs were busy in the show kitchen grilling a variety of meats and fish. At other live stations, guests could order fresh helpings of chicken shawarma, delectable qozi and handmade saj. As the call to prayer sounded, they happily broke their fast with glasses of sharab al ward bin ghalib, ruby-red Karkade, Qamar Al-Deen and deliciously sweet Jallab. Others ate freshly baked breads or nibbled on fresh dates and dried fruits laid out in baskets in an appetizing display that made use of the traditional red ‘sadu’ cloth. As the evening wore on, more guests turned up, some who had not seen the hotel for a while commented on the many improvements that have taken place and the wide variety of quality dishes. Over a hundred VIP media attended the Iftar which was the first one held at The Regency. Each guest was offered a small souvenir of the evening from the Marketing Department team, headed by Charlotte Shalgosky, Marketing and Communications Director, Ahmed Mourad Assistant Marketing and Communications Manager. They were joined by fellow members Preetha Manoj, Marketing Executive Mariam Emil, PR Executive and newcomer Lemuel Leachon, Senior Designer. For those who cannot wait for the festival of Eid Al- Fitr, marking the end of Ramadan, The Regency will be local Sumptuous Iftar held to welcome guests at The Regency Resha Galouti Lamb cubes - 2 kilograms Vegetable Oil - 1 cup Cinnamon - 1 stick Green cardamom -1teaspoon Cloves - 1/2 teaspoon Bay Leaf - 2-3 nos Sliced onion - 2 medium size Ginger garlic paste -1/2 cup Turmeric powder -1 teaspoon Kashmiri chilly powder - 1/2 teaspoon Coriander powder - 2 tablespoon Black cardamom seeds - 1 teaspoon Crushed roasted cumin seeds - 2 tablespoon Ghee- 1 cup Chopped ginger - 2-3 tablespoon Chopped coriander - 1 cup Chopped onion - 1 cup Egg white - 2 nos Hung curd/ Labneh - 1/2 cup Mint Leaves - 1/ 2 Bunch METHOD 1-Heat oil in a heavy bottom pan. Add whole spices (cinnamon , cardamom , clove , bay leaf) allow to splutter. 2-Add sliced onion to the pan. Saute till golden brown, add lamb cubes followed by ginger garlic paste and coriander powder. 3-Cover the lamb and cook gently on a low flame. 4- Add little water while stirring. 5-Once the lamb is cooked, add turmeric powder, Kashmiri chilly powder and salt. Allow the excess moisture to evaporate. 6-Use a whisk or wooden mallet to pound on the meat while it is cooking. The plan is to shred the meat and tenderize it at the same time. Once all the meat acquires a thread-like (called resha, in india. Hence the name) texture, transfer to a tray and cool. 7-Pick out the whole spices from the pounded lamb, add black cardamom seeds, crushed cumin seeds, chopped ginger, coriander and onions followed by clarified butter and egg white. 8-Knead the lamb mixture thoroughly to mix the flavors. Divide the mix into small balls (approx 30 grams each). Stuff each lamb ball with a teaspoon of hung curd and shredded mint leaves. Flatten between the palms to shape like discs . 9-Shallow fry the lamb patties on a medium to hot flame on both sides to form a golden brown crust. INGREDIENTS Chana masala • Chick peas boiled -2 cups • Vegetable oil -2 tablespoon • Ajwain seeds-1/2teaspoon • Cumin seeds - 1/2 teaspoon • Onion chopped - 1/2 cup • Ginger grated - 2 tablespoon • Chopped garlic -1 tablespoon • Tomato puree - tablespoon • Turmeric powder -1teaspoon • Red chilly powder - 1/2 teaspoon • Corriander powder - 2 tablespoon • Salt - 1/2 teaspoon • Tamarind pulp -1/2 cup • Chopped coriander- 2tbsp • Ginger juliennes - 1 tablespoon • Black cardamom -2 nos • Bay leaf - 2 nos • Kasurimethi powder - 1/2 no METHOD: -Wash the chickpeas and soak them overnight. -Boil the chickpeas in water, seasoned with salt bay leaf and black cardamom. -Once the water starts boiling, reduce the temperature, cover the pot and allow to simmer till it turns soft. -In a separate pan, heat oil add cumin seeds, ajwain seeds allow them to splutter add chopped onions, followed by grated ginger and chopped garlic . -Once the onion turns golden brown add tomato puree allow it to cook for 10-15 minutes add boiled chickpeas mix them gently with onion tomato masala. -Add all the powdered spices (coriander powder , turmeric powder, red chilly powder,dry fenugreek leaves ) along with tamarind pulp and salt. -Allow the chana masala to cook till required consistency. Adjust the seasoning with salt and lemon juice if required. -Serve chana masala hot garnished with chopped coriander and ginger juliennes. launching a spectacular four-day Eid celebration, which will include amazing buffets and activities for families. Moreover, there will be an offer which will see a very limited number of special room and suite rates for the ‘early birds.’ These will be available strictly on a firstcome, first-serve basis and will include plenty of benefits. Enquiries may be made on 2576 6666. During Eid, there will be a chance for citizens to see one of the Middle East’s biggest singing stars, Hala Al- Turq, who will be joined by a host of other TV celebrities at an exclusive event at The Regency. The promoters of the event will be giving more details of ticket sales very soon in the local media. The Regency’s management and staff would like to take this opportunity to wish all readers a very blessed Ramadan and would like to offer their thanks to patrons, old and new, for their wonderful support. MONDAY, JULY 30, 2012
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