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A homely meal for everybody!

For authentic fish and chips or a scrumptious Lebanese breakfast, look no further than a short trip to Adliya.

Maggies, situated behind JJ's, is a homely, cozy destination for just about anything you fancy to eat.

Ghazi Farhan, managing partner said: "We offer our guests a very flexible menu where they can order anything they wish to eat.

"We have many regular customers who come to eat their favourite dish and if it isn't on the menu, we add it for a few weeks.

"This is what Maggies believes in and what our tagline says, 'feel at home'."

The venue is currently under-going a major makeover and is extending its premises to feature a garden area, an outdoor dining area, a Sheesha zone and a non-smoking area.

Adding to its original English menu is an extensive list of Italian, Mexican and Arab dishes. Aside from a typical English breakfast, Maggies also serves a special Lebanese breakfast.

Head chef Manikandan, 25, has been rustling up diners' favourites at Maggies for the past two years.

He has seven years of kitchen experience, five of which were spent in India working in different cities including Chennai, Coimbatore and Pondicherry.

After finishing school, Chef Mani joined the Indian institute of Catering technology and Management in Thanjavur where he gained experience in continental cuisine.

He said: "I followed my brother's footsteps to become a chef. I was introduced to the owner of Maggies through my brother who is a chef at JJ's."

According to Chef Mani, twoimportant things to keep in mind while cooking are the consistency of the dishes created and the garnish.

He said: "We always try to keep the same taste and presentation of the food which our guests appreciate so much."

Chef Mani explained that most of Maggie's diners are big fans of barbecue dishes as well as chicken Kiev, Mexican chicken enchiladas and chicken stroganoff.

However, the dish Maggies is most well-known for is its Fish 'n' Chips, a 40-year old recipe from owner Maggie.

For Ramadan, the outlet will be offering guests a wide range of Arabic sweets and there is also Sheesha and an assortment of beverages.

Here Chef Mani shares the recipe for chicken Kiev with GulfWeekly readers.

Chicken Kiev


For chicken marinade:

Chicken breast 2

Mustard sauce 20gm

Thyme herbs 5gm

Oil 20gm

Ginger paste 20gm

Garlic paste 20gm

Lemon juice 10gm

Salt to taste

Black pepper A pinch

Mix all the ingredients together with the chicken and leave to soak for 10 hours.

For stuffing:

Cheddar cheese 20gms

Boiled spinach 20gms

For mushroom kiev sauce:

Butter 50gms

Mushroom 100gms

Mustard sauce 1 tsp

Black pepper powder a pinch

Whipped cream 100ml

Heat the butter and add sliced mushrooms. Sautoy for 10 minutes and add pepper powder, whipped cream and mustard sauce. Leave for 10 minutes to simmer before pouring over the cooked chicken.


Make a small hole in the marinated chicken with a sharp knife and stuff cheese and spinach carefully. Dip the chicken into well-beaten egg and cover with breadcrumbs. Deep fry and then cut into four pieces. Serve with potato wedges and steamed vegetables. Top off the chicken by pouring over the Kiev mushroom sauce.

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Publication:Gulf Weekly
Date:Aug 23, 2009
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