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Spicy village
Everything you needed to spice up the night

How hot can a night out in Muscat get? Very. There's now another flaming reason to go red, with Spicy Village's new branch in Al Khuwayr. The restaurant can seat up to 70 people, and offers them everything from Arabic food to Chinese, Indian and Thai cuisine. "Spicy Village has the distinction of being the only restaurant chain started in Oman which has expanded to five outlets," said Ameer Ahamed, managing director, Teejan group of companies.

His recommendations for you are the dragon chicken, butter chicken, Hunan chicken and fried ice cream. Or order tandoori and watch your food being cooked through the glass wall, while other architectural attractions include an in-house waterfall and aquarium. The restaurant is open from 12:30-3:30pm and from 7-11:45pm. It offers home delivery and outdoor seating when it’s not too hot. Themes and celebrations to look forward to include National Day, the new year, Indian independence day, Onam and Eid. Elaborating on the concept of the restaurant chain which was born 15 years ago, Ahamed said, "We are changing the ambience of our outlets to a more modern decor keeping in line with our vision of providing luxury and tasty food at affordable prices." Spicy Village is on the move and the next outlet is likely to come up in Qurm. It is also looking to spread its wings outside Oman with franchises in GCC countries in 2007, so there's lots more to look forward to. Meanwhile, you can try these dishes at home.

Preparation
Make batter out of corn flour, flour and egg. Coat the shrimps with batter and deep fry them. Put the fried shrimps in a pan and sauté with celery, garlic, onion, cashew nuts, chilli powder, sugar, salt and ketchup. Garnish with chopped spring onion and serve hot.

Preparation
Make a mixture of the Thai paste and powder, coconut powder, salt and sugar with water. Marinate the chicken in this for 15 minutes. Skewer the chicken on the bamboo sticks. Put one teaspoon of cooking oil in the frying pan and roast it over medium heat till it turns brown. For the sauce, roast the peanuts and then grind them into a fine powder. Put coconut powder in water and mix it in, and then add ground peanut to it. Add salt and sugar to taste and heat till it becomes thick. Serve the chicken with the sauce, hot.

Preparation
Grind the onion, cashew nut and tomato together and make a paste. Put butter in the frying pan, add ginger garlic paste and onion and sauté till it turns brown in colour. Put the paste for the gravy in it and cook for few minutes. Add garam masala, fenugreek leaves, chili powder, salt and sugar and cook for five minutes. Add cream and remove the gravy from the fire when it becomes thick. Place the tandoori chicken in a flat dish and pour the gravy on top of it. Garnish with slices of boiled egg and chopped coriander leaves. Serve hot.

Preparation
Grate the cheese and cottage cheese. Finely chop the cashew nuts. Mix the cheese, cottage cheese and cashew nuts along with half of the chopped green chili and chopped garlic. Add salt to taste. Make a hole in the mushroom and stuff the mixture into it. Mix the ginger garlic paste, cashew nut paste, chopped green chilies, lime juice and curd together. Marinate the stuffed mushrooms in this for half an hour. Put it in an oven and grill for five minutes. Serve hot with a sprinkling of chaat masala and a wedge of lemon.

Preparation
Make a dough of flour, roll it and keep aside for later. Make a paste of green chili, chopped tomato and coriander. Put the minced chicken in a bowl and mix it with chopped onion, chopped coriander, soya sauce, oil, white pepper and salt. Leave it aside for ten minutes to marinate. Gather the roll of flour into a crescent or pouch shape, which you can do by folding the edges by pinching them in. Line the base of a steamer with greased paper, cover it and then steam for about 15 minutes. Serve hot with chili, coriander and tomato paste.