New Twist to Classic Burger at Gourmet Burger Kitchen – Riyadh, KSA
Gourmet Burger Kitchen is serving the UK with fresh 100% West Country beef burgers since 2001. As part of their expansion worldwide including the Middle East, a new store has been open in Riyadh for some time.
Infographic: Health Benefits of Spices
The wide array of effects and health benefits of spices that are prevalent in Indian Cuisine are represented in this helpful infographic produced by Nawaab Restaurant. Many of these spices have long been used in Indian culture as a means to help care for the body and the mind.
For example, super spice capsaicin is one of the world’s most effective foodstuffs for retaining the body’s health. Metabolism, heart health and prostate health are just a few functions that can benefit greatly from the regular consumption of capsaicin.
Philippine Green Mango Salad with Baked Shrimps
Most recipes of green mango salad you can find on the Internet are mainly based on Thai cuisine. In most Asian countries, green mangoes are added in many types of dishes. It can also be prepared into chutney or pickles and be eaten as a side dish or as a salad.
Here’s one recipe of green mango salad prepared in a unique Filipino way. We’ll add tomatoes to reduce the tartness of the mango and salted egg to taste.
Baked Fresh at Le Croissant Shop – Riyadh, Saudi Arabia
A stop at this bakeshop along your way home is worthwhile when you want some freshly baked croissants. Le Croissant Shop in Riyadh offers authentically made croissants that are flaky and crusty.
You can enjoy a wide variety of croissants of different fillings. The classic butter croissant is also a must try. This concept of a French bakery and cafe that Le Croissant Shop has is very basic but the difference is the taste of their croissants.
Kasola na Bangus sa Kamias (Stewed Milk Fish in Bilimbi)
Kasola is rarely known to many, but this dish is maybe a very native Tagalog dish. Even if you search the Internet these days, you find no recipes about this dish. Kasola is a manner of cooking usually of fish by sautéing and stewing basically with upo (calabash) or any similar ingredients. My mother cooks kasola usually with kamias or bilimbi. The kamias contributes to a light touch or sourness but not similar to the popular sinigang. The soup is very little that only comes from the juice of kamias when cooked and from the rice washing.
