Whats your favourite food?

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hi after reading to comments shared by u (swissgirl)I was pretty much happy that this person can help me out to locate the place where I can get fondue in any of the restaurant in Qatar.

Honestly I have never tried yet this particular dish but since one of my friend had it once liked it sooo much that she told me to try once.

So will plz let me know more about where I can humt for fondue in Qatar.

Regards.

Yes the uk weather is perfect for fondues and soups.  

I love fondue swissgirl. but the problem is that it can be soooooooo fattening.

The japanese eat something similar to your broth fondues which is alot easier on the hips ;)

Maryum : Umm Hasan bint Abdullah Alshabrawishi

All of them are LBANESE FOOD :D 

--------------------

"Be Like a Flower, Which gives off it's fragrance

even to the hand that crushes it."

fondue?do you like it?

me likes it a lot (ofcourse) lol

but only in dark and cold winternights

;-D

 lobster bisque fondue sounds delicious swissgirl!

Maryum : Umm Hasan bint Abdullah Alshabrawishi

seafood

sushi

spaghetti

pizza

salads

hm,ok italian food in general

some swiss food(lol)

Crisp fried chilli beef (oriental), samussa (Indian) and Ezap Esmi (Turkish)

* whats your country's traditional cuisine?

Full English Breakfast (but I eat a veggie version)

Fish and chips and peas

Roast beef and yorkshire puddings and horseradish sauce and mustard

Lamb with mint sauce

Chicken with stuffing

Chicken tikka marsala

Spotted dick with custard

Trifle

* whats your favourite food?

I like most different types of food: Italian, Spanish, French, North African, Mediterranean, Chinese, Indian, Thai, Jamaican.

* whats your comfort food?

Home made beef and ale casserole with dumplings served with mustard mash (winter food)

Home made vegetable soup (more winter food)

Home made leek and thyme risotto, sprinkled with freshly grated parmesan and served with a green salad

Jamaican curried goat or chicken served with rice and peas washed down with lashings of ginger beer - I can't cook this, unfortunately, but I know a man who can, at my local pub/restaurant

I always love seafood..esp the grill lobster with lime ,grill king prawns.....Oh!Japanese food!Gyoza,sushi and sashimi...Makes me hungry when we talk about food..serve with rice of course cant live with out rice....And my favorate dessert is PAVLOVA.New zealand dessert....Anyone tried palova before! i miss palova so much.Kiwis are good on making pavlova,,Pecan pie!oh!yammy ...........

me is bad, but why do you think so???????????????????because i dont belong to your mallu clan.............??????????????did u confirm you are a mallu, i think you did.............

how you doing, and thankyou for the link, i went through it, and i have to say that both biryanis mentioned over there are still layered rice, even in the one where the meat is not cooked, it cooks with the rice in layers.its very diffcult for me to make it.cooks in its own gravy/marinade/steam. why i mentioned this is with regard to the biryanis you get in hotels, its not the real thing, its what we call pulao, with meat or vegetables, in this, the rice and meat are mixed and cooked, so there arent any layers.my main point was that you dont get good biryanis here, esp since you have been cooking/eating them all your life, then you become very choosy of how it should really taste and appear.if you have had home made biryani, then you will know what i am saying, and if you havent had it, then i hope you get a chance to have it soon. happy eating.

Hi Butterfly;

I didn’t mean to be lecturing you...(realised how harsh i can be when re-read my Comment) hehehe... I hope that I will have the opportunity to serve you a good Couscous some day. If then you find it bland and tasteless...it would just be a question of taste, we can't like everything in life.

Again sorry for being a bit of a fascist....

Ditto

So so so much better. It is sweet and orange in colour. It has a taste that I cannot describe but is definately aquired. Goes well with vodka and a great hangover cure, if you are that way inclined.

Well worth a try.

kerrie - how does Iron Brew compare with Red Bull?

Not food but for those Scots out there I am sure that you will agree - the necture of gods! For those of you with a craving it is sometime stocked in Mega Mart (next to Ramada).

han19 - "biryani is supposed to be layered rice with any gravied dish, cooked in its own steam.but most places cook the rice and meat together in its own liquid and serve it as biryani, its actually pulao. check it out."

I strongly disagree when you say Biryanis should be cooked in their own steam (Dum Biryani). Different recipes are cooked differently. And, not all Biryanis are layered. Sometimes the same type of biryani can be prepared both ways. Eg: Hyderabadi Biryani

http://en.wikipedia.org/wiki/Hyderabad_Biryani

Pullao (derived from Pilaf) as opposed to Biryani does not use Basmati (aromatic rice from the North Indian regions), and, also the spices and condiments used have little to no Mughal (Persian) influence.

Hey Alexia,

I'm from Greece as well let's talk somehow!

''The blues are good for your soul''

If u aint mallu, ur bad!

hehehehehehe

Alfredo, and who on earth was he?

Yes, Italians make a dish of pasta, fettuccine dressed with nothing else than good aged parmigiano cheese and a lot of butter, but is such a simple preparation that Italians don’t even consider it as a “recipe�.

Waverly Root in his famous book “The Food of Italy� (New York, 1971) wrote: “FETTUCCINE AL BURRO is associated in every tourist’s mind with Rome, possibly because the original Alfredo succeeded in making its serving a spectacle reminiscent of grand opera. It is the same ribbon shaped egg pasta tat is called tagliatelle in Bologna; but the al burro preparation is very Roman indeed in its rich simplicity. Nothing is added to the pasta except grated cheese and butter - lots of butter. The recipe calls for doppio burro, double butter, which gives it a golden color.�

Who was Alfredo then? Alfredo di Lelio, this was his full name, was an inspired cook who proposed this new exciting dish in the restaurant he opened in Rome in 1914. It was a high gourmet preparation in the Roman tradition of simplicity. Apparently he created his Fettuccine all’Alfredo when his wife lost her appetite during her pregnancy. To bring back her appetite he prepared for her a nutritious dish of egg fettuccine with parmigiano cheese and butter. That probably gave him the idea for his “triple butter� fettuccine.

He was an extravagant character who used to personally serve his paper-thin fettuccine with golden forks, apparently donated to him by Mary Pickford and Douglas Fairbanks, the famous silent movie stars. In the fifties and sixties, Hollywood discovered Rome. Paparazzi photographers took photos of actors such as Tyrone Power, Ava Gardner, Richard Burton, Liz Taylor, or Sophia Loren in front of a plate of Fettuccine all’Alfredo, making his restaurant famous all around the world. The restaurant is now run buy his grandson, and the golden forks are still used to serve this dish for special occasions.

Samuel Chamberlain, journalist and food writer, met Alfredo in the late fifties and wrote in his book “Italian Bouquet – An Epicurean Tour of Italy� (New York, 1958): “Finally there is the great Alfredo, showman par excellence, who draws an endless file of amazed and hungry tourists to watch his calisthenics over a dish of hot noodles. The King of Noodles has come out of retirement, and now wields his golden fork and spoon at ALFREDO ALL’AUGUSTEO, at number 31 on the Piazza Augusto Imperatore. His Maestosissime Fettuccine all’Alfredo are most majestic, without a doubt. You have to visit this place at least once, we suppose, just to say you have seen this elderly, melodramatic good-hearted clown in action.�

If you ask for Pasta Alfredo in a restaurant in Italy all you get from your waiter is a stare. Why is one of the most famous “Italian sauces� for pasta unknown in its country of origin? The answer is simple: because in Italy Pasta Alfredo doesn’t exist.

So, forget the heavy cream, the parsley, the garlic, and all the other stuff suggested in the hundreds of Alfredo recipes that circulate around. Take down from the shelf that pasta machine, prepare your fresh fettuccine (you can substitute fresh fettuccine with excellent dry egg noodles), and enjoy the simple Maestosissime Fettuccine al Triplo Burro the way Alfredo himself would do them.

RECIPE:

1/2 lb (225 gr) butter, at room temperature

salt

1/2 lb (225 gr) parmigiano reggiano cheese, freshly grated

PROCEEDURE:

1.Place half of the butter in a serving bowl. Keep the bowl warm.

2.Cook the fettuccine in abundant salted water. When the pasta is perfectly al dente, (firm but not too soft or overcooked), reserve a few tablespoons of the cooking water.

3.Drain without shaking the colander too much, so that the pasta doesn’t become too dry. Drop the hot pasta in the bowl over the butter.

4.Add the rest of the butter and toss quickly to melt it.

5.Add the parmigiano reggiano cheese, and a small quantity of the reserved cooking water if the pasta appears too dry. Toss vigorously, and serve immediately, accompanied by a small bowl with more grated parmigiano reggiano cheese, for the guests to add if they would like.

AS SIMPLE AS THAT,...

REFERENCE: http://www.annamariavolpi.com/pasta_alfredo.html

hmmm I can hummm almost anything LOL

However my favourite dish is "Knedliky",a dumpling,cut into slices and served with meat and gravy.my favourite is "svickova", pronounced sveetchkova!

can't wait til I get some ;)

yummmmy

You are most welcome. Let me know what you think when you try it out....

Just fry up the chicken and serve it on the side. Or cut put into bite size pieces and add to the sauce before you serve it over noodles. Onions is a flavor of choice. I perfer this dish without oninion. Enjoy han19!

With that white bread that sticks to the roof of your mouth, mayonaise and lettice beneath the fish fingers, cheap processed cheese and butter above them, sliced in half against the grain of the fish fingers (if you see what I mean) with red sauce on hand in case it takes your fancy half way through and a big mug of strong tea. Know what I mean?

God I'm hungry now. Five hours till sunset...

Joe

Joe Williams

[email protected]

Well, Algiers and ohters...

To be honest I haven't even tried to eat Couscous in Doha yet! I always thought it was a traditional marrocan dish. YOu see, in my home country there are hundred of thousands of marrocans and they always make a point saying that couscous and lamb tagine are their traditional dishes! So I can be excused for thinking that Couscous is a morrocan dish... If a marrocan invates you to eat at her place, you know undoubtely that you will have couscous! Marrocan restaurants are plentiful in Spain.

I just find it bland and heavy for my tasting, that's all. Maybe I never had a really good algerian CousCOus.

Yum Charlene, the recipe sounds great. I will definately give it a try!!

Thanks Again!

It'll be great to have you there with your husband, and just in time it's EID!!!

I'll be there the whole night. Looking forward to meet you.

Re Tajine Restaurant. I was there with three other couples, all of them pickier than me when it comes to culinary art, most of them very much into French nouvelle cuisine, and the concensus was... "Good"! for the price/quality ratio. I would give it 3.75 forks out of five. Tajine is one of the healthiest ways of cooking food slowly on very low heat. This place is not similar to the eateries that you find at "Salwa/C-Ring Cholestrol signal". Agree, the parking is tricky, but is workable.

Moudir

i can visualize my weighing scale tipping on the higher side, just by reading it.

must try this, sounds yummy, when can u add chicken to this, do you need to fry anything else in this dish, ex onions....

We were delighted to receive your offer. I was wondering if Wednesday evening would be fine as it suits both my and my husband's schedule.

I can't blame butterfly for the bland comment honestly the Couscous you have here (at least at the grand regency) has zero taste and I mean even lacking any salt. Real couscous is full of flavour, but really you can blame her.

Hi Butterfly with all due respect I must say that you are wrong three times:

1- when you say Couscous is Mainly a Moroccan dish. It is found in every single region of Algeria & Tunisia but only in eastern Morocco. A lot of people are under the impression that Couscous is Moroccan only the reason for that is Morocco is a top tourist destination and most North African restaurants outside the region are Moroccan..(We Algerians are less entrepreneurial)

2- Couscous is not heavy on the stomach not as much as pasta or rice.

3-Couscous is never topped with a bland sauce...its either spicy & Hot or Spicy.

I would advise anyone who wants to try it for the first time to not buy the Carrefour already made. The couscous making process is a complicated one and the grain has to be steamed 2 or 3 times.

I will back my arguments up by the fact that I'm a North African Berber (native) from Algeria.

You can also check this link....more facts about the Couscous. king of foods

http://en.wikipedia.org/wiki/Couscous

Hi ESL teacher,

Since you are a lover of alfredo sauce thought I would share my receipt with you. This receipt is very creamy and sinful, therefore I don't make it often but when I do it is always enjoyed by all.

1 quart of cream

1 cup of milk

1 cup of parmesan cheese (in the can)

stick of butter (not marg.)

1 tub of cream cheese

S&P to taste

I also add fresh mushrooms and often shimp that I have fried in a garlic butter.

Method:

Beat together butter, cream and cheese until somewhat smooth. Pour all ingredients into pot and simmer for around one hour. Stir often!

Pour over your favorite noodles

Enjoy!

hey marco, what about all of us food lovers here?????????????where do we go???????????????......................me is very sad :-(

just kidding, dont worry.

i have tried tgif once and felt their quantity was just ok...nothing that would tempt me back there again unless i was shopping in landmark and wanted to eat over there bcos i had made up my mind to eat there.

so many different kinds of food.............has anyone had harees, the arabic wheat dish or the spicier haleem, usually available in pakistani joints.................very difficult to get them.

also can anyone give me the simplest of simple recipee for preparing fish, my kids love it, easier for them to eat than chicken, but i am lousy when it comes to cooking fish.i have tasted my mom's and mom in laws dishes, and know how to cook them, but i manage to spoil it, i cant call any guest and serve fish, i am that bad, even hotels prepare better than i do.even my fried fish is lousy, how can you mess yup fish fry????????its beyond me....

munoz, me love potatoes too, cant live without them, potatoes in any form is welcome.........

I personally LOVE Biella. We always get the Wood roasted chicken panini. The servers always know where we want to sit and they're always really nice. If you had a bad experience, try it again. Maybe it was just an "off" night. It happens. One thing I was really impressed with is that the manager actually came over to us to ask how things were. That doesn't happen very often here.

As our commitment to improve our quality of service and food, I am cordially inviting you for a dinner/lunch(if you prefer comming after ramadan) for two. As well, to show our appreciation on your continous patronage.

sincrely,

BIELLA, DOHA

P.S.

Just let me know when your available so I can personally arrange it.

On my second attempt at answering your questions..... the first one was unceremoniously "timed-out".....

To those of you with your questions.... I am sorry... cannot remember who asked what... but will answer best I can.....

1) Cinnamon buns.... nope, they don't rank very high on my list of comfort food.....savoury foods are my sin.... so sweet treats come in second.....

2) Have no idea of the name of the deboned chicken dish.... but it's in english in the menu.... so won't be to hard to find it... enjoy...

3) Casseroles...mmmm.... delicious...... layer your rice, potato, veggies and meat, then add packet soups and water/milk/cream.... enough to cook the rice properly..... bake on about 180C/360F... whichever your oven allows.....for about 2.5 - 3hours...... oh... and regarding the Biriyani.... I would n't be any the wiser as to what's better.... but until I taste better... I will remail loyal to Banjara...... but will be visiting the place suggested to have a tastier biriyani.......

Happy cooking... and eating......

X

well on that note Biella does have THE BEST stuffed ravioli (spinach and Cheese) with all great fixings on top, but yeah, alfredo alone needs work.

Just being fair. I have my favorites everywhere including Biella.

thank you for your comment ESL, I would try to work that out with our chef,... and as well with your comment with the language issues, it reminds me, my apologies for that, and i'll try my best to improve BIELLA. I hope you would still visit us.

I ordered a Philly Cheese Steak. It had nothing to do with Philadelphia nor with a cheese steak. Manager came over wanting to know how the food was and I told him my sub sucked. He said, "yes, we do it our style here." How come TGIF elsewhere don't do it Doha style?

Turkey Turkey I want some, Turkey Turkey here I come...but 26.75QR for turkey bacon at the Giant store????

I think the best steak I've had is a Filet at Korean Garden. It was awesome. I also liked the sirloin at TGIF and the Ribeye has a good flavor at Chilis. Not a big fan of Ribeye but it was good. I miss Outback too. They have awesome salads.

Wow for something they don't have here, everyone sure does like pork. I hate it. They have it at the U.S. base here. I personally like turkey bacon. I could eat it all day long.

Has anyone ever had bad service at TGIF? It has improved in a big way. When they first opened, my husband and I went there at least once a week. TGIF was sort of comfort food for us because we love the ones in the States. Anyway, for the first couple of months they were open, the service was awful everytime we went there. Normally, we'd say screw it and not go back but we love the food. Finally, I went to a manager and told him the service sucked. I told him the only reason we go back there is because we like the food. My husband and I were both servers when we were teenagers in the States so we are somewhat picky about it. A major thing for me is refills on drinks. When a drink is half empty...go get them another one. Anyway, just wondering if anyone has had this experience there??? Like i said, we have had nothing but great service lately at TGIF.

The best alfredo was at Crepeaway, but the very last time I had it there, there were more noodles than sauce...yuck!

But, honestly they had the best. Applebees is okay they improved it from the last time I had it. Biella is absolutely tasteless.

Give Crepeaway a try again, because it used to be great, maybe I was just there on a bad day.

Also, for steak try TGIF (in landmark mall)...I have never had their steak there but everything else is fantastic, so I would assume their steak should be too. BTW they are having a choose three special right now, so you get a choice of appetizer, entree and dessert for 59QR, and their steak is one of the entree choices. Good Luck!

I miss it! Also miss boerewors, bacon sarnies with HP sauce, and pork chops. Still, long as I can find a good Lebanese mixed grill, I'll be fine!

It's amazing to travel the world and consistenly find people that use Tony's and Tabasco sauce.

I miss PORK and a descent cake!!!

alaskan king crab legs are really delicious!!! with lemon butter sauce!!! yummy!!

from my previous work, we sell this at around 100QAR for 500grams that's back in the philippines though,.. and they said (i dunno if its true) the crab itself, they don't slaughter, beacuse they grew their leg back? that is unbeleivable? but i really don't know if its a fact or fiction,..

steaks! i miss OUTBACK, lol:) PRIME RIB, fillet mignon, outback special(although it's sirloin, but the taste is great!!

My favourite foods:

Indian Thai and Chinese.

:)

And I'm a vanilla Ice Cream junkie

Has anyone tried this new restaurant next to the baby shop (musharib area) called FLavours?. Absolutely delicious indian food!

well ok. hope i can find filipino dishes there. Pritong galunggong will be ok.I hope i can find nice food there coz i really dont like curry foods or something.

It is mainly a marrocan dish. I don't particularly enjoy it because its based on hard wheat semolina and it feels very heavy in the stomach.

Normally the wheat semolina will be topped with a mixed vegetables, courgette peas etc bland sauce. You can buy the sauce with the vegetables already made @ carrefour.

why is alaskan king crab legs so good? what different about it from our usual crabs.

anyone know where you get good steaks, i have had at chillis, ponderosa, benigans, tgi friday and applebies, and like only applebies, have i spelt it right?

any place that beat applebies, why do i feel i am spelling this word wrong??????????

also where do youget good pasta in alfredo sauce, chillis served very dry and gooey, no taste, benigans is ok, dont remember how it was in apple.. any suggestions......

FYI, you'll miss pork BTW because it's haram here, not available in the market unlike dubai, haram, but theres an exception....

i always saw these in the supermarket (carrefour) tempted to buy one but i don't know how to cook it,..

Yup! Sinigang na hipon is the best!! also the pork sinigang. Also try some speciality like kare kare and nilagang baka! thats it!

never heard of this dish, but i think i may have seen the name someplace. what is it made up of?

are you saying i am mallu or you telling me you are mallu. i am having fears that you are, too many around us.

you are so way off the base if u think me is mallu, hee hee hee, i knew any indian reading this would think, KERALA first, oh i am so happy you are wrong, i cant stop giggling. take care, u know i was getting bored today until i read your comment.

i love to eat,.. but not the weird food/ exotic dishes, like food with snakes/ bats or whatever outrageous creatures,.. he he he, it doesn't appetite me at all.

Filipino food/cuisine are great! being an archipelago, we filipinos got a wide variety of dishes, each islands or regions, even provinces got their own touch when it comes to cooking. Not to mention our past has its own story to tell, which influences the way filipino cook their food, its an infusion of chinese - malayans - spanish - american style, thus you got the filipino style of cooking.

I love my mothers version of (Kare - kare) slowly braised ox tail & meat in a peanut sauce with pak choi, egg plants, cabbage and string beans with a spicy shrimp paste as its condiment (its sweet and a little spicy or even salty depends on your taste). It's Nice you should try it, though there no good filipino restaurant here at qatar, unlike in dubai or abu dhabi:(

But for other food Gnocchi is the best, i like its chewy texture and a great alternate for pasta!!!

ok enough i'm hungry now and i miss my mum,.. i should call her now,..lol

Once a mallu, always one!

I had my doubts ... but now i am sure!

and with a name like hans... i was thinking more like that hans we get in kerala ....u know ... like pan parag ?

Thanks Moudir and e46m3;

I heard about Tajine! but I was told it was pricy ....and being very ...hmmm whats the word...careful with money...hehehe...i think thats its not worth the bother especially if i can make the same dish at home for a fraction of the cost. Having said that...i will try it and let you know ....one question...does anyone know if the chef is north african? or had any north african cuisine training?

I'm from the U.S. so I guess the traditional food would be transfat :) No, I guess it would be something like burgers and fries

My favorite food is potatoes...cooked anyway but french fries are my favorite. Now that I'm older and have to watch my weight I buy the frozen fries and bake them...add a little bit of Tony Chacheres(Creole seasoning) or celery salt...yes I know its weird but its so good.

My comfort food is anything southern...fried chicken, sweet tea, catfish, grits, gumbo, red beans & rice...thankfully I don't comfort myself often.

Oh and stuffed grape leaf rolls are amazing but if you eat them somewhere thats not good, it can ruin them for you. HOWEVER, I have found one restaurant here that makes them just like my grandmother used to. Al Khaima on Al Saad street. Yum.

As far as foods go in this country, I love lebanese. When at home I eat foods that are either sugar free, low fat, fat free or low cal. I'm not a health freak but I did gain weight when i moved here and during my pregnancy.

Awww I talk too much.

you should try the biryani they serve in mazza restaurant, near pizza hut, at the airport r/a. that biryani is more like what is commonly preprared in indian households. biryani is supposed to be layered rice with any gravied dish, cooked in its own steam.but most places cook the rice and meat together in its own liquid and serve it as biryani, its actually pulao. check it out.

i am very particular about biryanis, and thats the only place i like to eat it from, but wherever i take a take away, i will still try the biryani in teh hope that it will suit my taste buds.

any one of you cook casseroles, do i have the word right????and if you do,how do you do it.i had a bosnian freind who used to cook an entire dish in the oven, rice meat, veg, everything, somehow, couldnt get the grasp of it.we indians have a lenghty cooking process, all seperate dishes.it gets tedious and moreover you run out of ideas.

Tajine was horrible! the food that is. The ambiance is fabulous but that's the only reason I would ever go there again. The service is ok but the prices are absurd. Especially that their food was sickening to say the least. I also hate driving there cuz that means I have to park in their scary, cramped parking lot.

The place to go to eat North African (Maghreb) food is at TAJINES Moroccan Restaurant (on Salwa, first roundabout after C-Ring on your way to the Souks, in the Grand Doha Hotel building, at Street level).

All TAJINES (with chicken, fish, or lamb), and couscouses are absolutely good; waiters speak 3 languages, you pay from 225 to 250 for two, with desert and coffee, all inclusive. I do recommend it. Bon appetit!

Moudir

ps - sorry i didn't see e46's post before I wrote this one.

It's near the Center roundabout across from the Fiat/Alfa Romeo showroom.

It's near the Center roundabout across from the Fiat/Alfa Romeo showroom.

I've been in Qatar for 3 months and asked around...but one thing missing in Doha is a proper North African eatery....of course that is as far as I know. I prefer making my own couscous..which btw tastes great....if it wasn't for the sponsorship law i would open a very down to earth honestly prices North African eatery.

Oh wonderful Couscous how could I forget you??

BTW, DON'T TRY THE GRAND REGENCY TANGIERS COUSCOUS it was absolutely awful, I don't know about their other dishes but the couscous was a total disappointment!!! I do love couscous and if anyone knows ANY other restaurants that make it, please please fill me in.

For those of you who haven't had Couscous yet. Its the National dish in the three North African countries (Algeria, Morocco Tunisia) There are over 100 recipes for Couscous can be vegetarian or with Red and White meats also in some regions with Fish. The French adopted this as their national favorite too but if you want to try the real deal find yourself a North African restaurant or even a friend...hehehe.

If you want I can post my favorite recipe for Couscous with Lamb.....mmmmmmmm

Enjoy

Xena are you sure the cinnamon buns come last? ;-)

And please tell me what is the name of the dish when they serve you "whole deboned chicken"? I know and like the Albandar restaurant and I would like to try this chicken but I am afraid the waiters will not understand unless I can point it out in the menu. My accent doesn't help :(

When i came here, I made myself a promise I would be adventurous in the food department and try different cultures foods.

It is my luck to work in a predominently Indian office, so have had the chance to savour foods from the different regions of India. I have also met up with many qatari friends and also egyptian and lebanese people and have tasted meals from those cultures also.....

So.... here is my list of some of the favourite things I have tasted since being here......and in order of preference

1) Stuffed Parata - from Qubar in Mansoura

2) Mutton Biriyani - from Banjara

3) The whole deboned chicken found at those really

stunning restaurants on the

cornishe that are shaped like Dhows

4) Cinnamon Buns from that shop inside City Center.... now, I don't normally eat cinnamon buns... but these could very easily become comfort food.... it would not be to hard......

Damn I am making myself hungry......

I could go on... but I think I need go and fulfil my eating fantasy....lol.....

X

Traditional - Pork Sorpotel washed down with lots of Kingfisher beer followed by a good afternoon siesta.

Favourites - Too many to mention here. Varies seasonally and regionally. Penne riggatta with bolognese sauce combined with a glass of robust red.

Comfort - Fat greasy Kransky's with a pint of Guinness (or Schoferhoffer Heferweisen) on a cold rainy Melbourne night, watching re-runs of Seinfeld and latest eps of The Daily Show, Lost or Fat Pizza. Bachelors instant noodles and Shepherds Pies also rank high on my comfort list.

Can't get them here.

I love local pies :)

Oh I love all foods!! But, my favorite is Alfedo sauce and pasta...but I mean a goooood alfredo sauce (not the watery oily lacking taste stuff we find here all the time). Crepeaway had a good one but last time I tried it, it was kinda dry.

Next favorite, and again it has to be made really well, because there are so many recipes where these can turn out awful, are stuffed grape leaves. A warning to you all--> don't bother trying to find good ones at ANY restaurant. They need to be home-cooked and even then they are still not always guaranteed great.

Other goodies, that are almost always great are spring rolls, hamour, samosas, and rice dishes (this is a huge favorite).

btw. for broastered chicken fans*** believe it or not Lulu has the best (still oily and such...but still great)

For anyone wanting to know where to find certain dishes I can refer you to the best restaurant. Just let me know :o)