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Indians also eat more types of bread than
just the well-known chapati. Bharwan kulcha, for example, is a bread stuffed with cheese, onion, potatoes, or lamb, and is hearty and delicious served warm. Many dishes are cooked over a charcoal fire,
as are those cooked in the kadhai, a little metal pot that is brought to your table good and hot (both in temperature and spice-wise, although chefs can moderate spices to suit individuals' tastes). A
good drink to go with spicy food is lassi, a diluted yogurt beverage that is especially cooling and thirst-quenching. And you'll long remember a dessert of home-made ice cream gently flavored with rose
water and pistachios.
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The Far East has left its culinary imprint on
the Kuwaiti diet as well. A little piece of Japan, Korea, or China can be found in tranquil settings which allow the diner to fully appreciate such treats as Beijing duck, sweet
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and sour prawns, beef with ginger, chicken
with cashews, beef with black bean paste, and Mongolian shrimp. Many Chinese restaurants serve dishes from several regions, so you can choose mild or spicy. For sushi lovers, raw salmon, shrimp, octopus,
tuna, or scallops can be prepared by an expert chef and served on a bed of rice. If you appreciate a more Western style of Japanese cooking, the chef will grill lobster or beef to your liking right at
your table.
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Other imports to Kuwait are the variety of
fresh cheeses, herbs, spices, and mushrooms stored in the Italianchefs' pantries. These are flown in weekly
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to ensure freshness and flavor. Salads are crisp, whether made withiceberg lettuce or raddicchio. Salad
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buffets boast pasta, fresh vegetables,
olives, artichokes, and otherdelectables. Smoked salmon, cheese-stuffed eggplant, and polenta (fried corn meal topped with cheese andtomato sauce) can also whet your appetite.
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Many types of pasta are made fresh on the
premises. Linguine can come with vegetables, artichokes, or lobster. Italian food runs from the prosaic to the sublime, and it is all worth sampling. Fettucine, spaghetti, and pizza are standard
favorites, but the more exotic lobster with saffron, cream and spinach, or veal with pomegranates and tarragon, will thrill your taste buds. Then top it all off with the ultimate in cheese cake: tiramisu.
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