Layali Al Sharq- Gypsy Restaurant L.L.C.

08/04/2015

You don't need a silver fork to eat good food. ~ Paul Prudhomme

21/12/2013

So the countdown to the new year has begun. On this occasion, we would like to thank you all for the love and support and we hope it will just grow with time.
We sincerely try our level best to ensure our customers are not only satisfied but happy with our service and food. We promise to live up to your expectations always. Thank you once again and wish you merry Christmas and a happy new year :)

28/11/2013

- We congratulate and the for winning the bid. Ya Salaam Dubai !!

29/08/2013

We are now on : http://t.co/gAzVPhiQco :)

22/08/2013

Exclusive offer for all Dining Plus Members...!!

15% discount on total bill

08/08/2013

- They say the best way to celebrate Eid is with family and friends. And we say the best way to celebrate these moments is good food. So why wait then ?!! Call us on 050-967-3131 and get your order delivered for free across Sharjah. Eid Mubarak to one and all :)

18/05/2013

Craving for some butter chicken or malai paneer ?

17/05/2013

The new addiction - Tangri Kabab !

29/04/2013

- Its Monday !! Time for the recipe of the week !! So today we are going to tell you how to make MUTTON KORMA:

Ingredients:

1/2 Kg Bone/Boneless Mutton
2 Potatoes

For Preparing Roasted and Ground Masala

2 Onions (finely chopped)
1/2 cup Poppy seeds (khus khus)
1/2 cup Groundnut (Pali)
1/2 cup Coconut powder

2 cup Plain Yoghurt beaten
1 tbsp Ginger & Garlic Paste
1 tbsp Garam Masala
4 tbsp Lemon
1 tbsp Red chilli powder
1/2 tbsp Turmeric Powder
1/2 cup oil
salt to taste

For Garnishing
Coriander leaves,
Mint Leaves and Green chillies finely chopped.

Method

Clean and wash the mutton pieces, add ginger and garlic paste pressure cook the mutton for 3/4 whistles without adding too much of water.

In a large non-stick saucepan/Khadhai at medium heat, Add poppy seeds, groundnut, coconut powder, one by one separately and fry without oil for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

Then Add onion without oil and fry till they are slightly golden/caramelize in colour and grind to a smooth paste.

Then in a large cooking bowl add oil at medium heat and add the yoghurt mix all fine paste and add ginger & garlic paste, red chilli powder, turmeric powder, garam masala, salt, lemon and mix it well and leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now add the meat to this,salt to taste,stir often to prevent masala burning, Do not cook on a high heat,simmer heat and add potato,green chilli cover the pan leave till done.

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.
Remove pan from heat.

23/04/2013

- The day is long, isn't it ? ..Let's make it a bit fun and informative. Let's talk about coffee today ?..We are sharing some interesting facts about coffee. Feel free to share if you have something :)

1. Legend has it a 9th-century Ethiopian goat herder discovered coffee by accident when he noticed how crazy the beans were making his goats.

2. New Yorkers drink almost 7 times more coffee than other cities in the US.

3. A French doctor in the 1600s suggested Cafe Au Laits for patients, inspiring people to begin adding milk to coffee.

4. Espresso is regulated by the Italian government because it is considered an essential part of their daily life.

5. In the ancient Arab culture there was only one way a woman could legally divorce: If her husband didn't provide enough coffee.

6. Coffee beans are actually the pit of a berry, which makes them a fruit. The best fruit.

7. IMPORTANT TO KNOW: Brewed espresso has 2.5% fat, while filtered coffee contains 0.6% fat.

19/04/2013

- It's time for a check. It's time for reviews. Yes, we are looking for all the foodies in and around Sharjah to visit us. Blogging is absolutely up to them. We just need to see where we stand in a foodie's benchmark test. :)