Hi weekly april 06 2017

OMAN’S LARGEST CIRCULATED WEEKLY — 46,760 COPIES

VOL 10 ISSUE 65 / APRIL 6, 2017

HEAD IN THE

PG10

THIS WEEK IN OMAN

SEE WHAT’S TRENDING

GET THE KIDS TO STRIKE A POSE

EAT LIKE A YEMENI ROYAL

If you missed the digital headlines this week, fear not, Shruthi Nair has rounded up the best of the web this week.

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Studies have found that yoga can benefit children as much, as adults. Now there’s a studio in MQ offering kiddie classes.

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Mandi, one of Oman’s favourite rice dishes, has a history almost as rich as its sweet and savour taste.

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VOLUME 10 ISSUE 65 APRIL 6, 2017

Give us a shout with questions, comments, compliments, complaints, or just to say “Hi” Founder Essa bin Mohamed Al Zedjali Chairman Mohamed Issa Al Zadjali CEO Ahmed Essa Al Zedjali Chief Executive Editor Scott Armstrong scottarmstrong@timesofoman.com felicia@timesofoman.com

Executive Features Editor Felicia Campbell Features Production Editor Swati Dasgupta swati@timesofoman.com Research/Copy Editor Ashish Dubash shruthi@timesofoman.com

ashishdubash@timesofoman.com

Associate Editors Salim Hamood Al Afifi Shruthi Nair

salim@timesofoman.com

Digital Editor gautam@timesofoman.com Gautam Bhargav Viswanathan Chief Creative Officer Adonis Durado Associate Art Director Waleed Rabin Graphics Editor Antonio Farach Design Editor Sahir K.M. Lead Designer Geri B. Sonny Designers Antonio Ismael Sandiego Gregory Fernandez Director of Digital Television Joe Morrison Photography MMG Photographers Chief Sales Officer Richard Pakenham

richard@timesofoman.com

Production Manager Shafi Shaik On The Cover Photography by Salim Al Afifi Design by Geri B. Sonny For general inquiries or comments: HiWeekend@timesofoman.com

Muscat Media Group AN ISO 9001:2008 CERTIFIED COMPANY Post Box: 770, Postal Code: 112, Ruwi, Sultanate of Oman EDITORIAL 24726600/24726666 Ext 235/160 felicia@timesofoman.com

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What are you doing this weekend?

Tweet us @HiWeekly_Oman; tag us in your weekend instagram photos @hiweekly_oman; or share with us on FB/hiweekly

VOLUME 10 ISSUE 65 APRIL 6, 2017

Your calendar of the hottest events happening in Muscat this weekend

06 07 THURSDAY

FRIDAY

6.00pm Fun with Foosball

2.00pm Summer Chills

This is no ordinary foosball tournament. Play the human foosball and get a chance to win amazing prizes while burning calories and de-stressing.

Muscat Grand Mall +968 2200 0000

The season of pool parties has arrived, so grab your swim suit and head to Al Qurum Resort to spend the day grooving to the tunes of DJ Marhuby and DJ Byron. Poolside festivities are from 2pm-10pm with an after party at Route 66. Ladies free, couples OMR 5.

Al Qurum Resort +968 9338 8323

10.00am All About the Hips Join a two-hour workshop to learn the basics of belly dancing, including how to dance with a veil. OMR 3.

The Champ Oman +968 9777 0498

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SATURDAY 7.00pm Leafy Creativity Nature-lovers and art aficionados alike will enjoy the work of artist Sandesh, who will be displaying intricate works created exclusively on peepal leaves.

Majlis Art Café City Seasons Hotel Al Khuwair +968 9527 4510

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THE WORLD OF WEB MIGHT BE COMPLEX, BUT DON’T WORRY, HI WEEKLY’S SHRUTHI NAIR IS HERE TO BREAK DOWN THIS WEEK’S BIGGEST TRENDS AND THE BEST OF THE DIGITAL BUNCH.

GO TO TIMESOFOMAN.COM/HIWEEKLY FOR VIDEOS AND MORE

TR EN DI NG

THIS WEEK IN CASE

YO U M I S S E D I T

NEW EMOJIS: Apple unveils 69 new emojis making communication and life more difficult for all of us. *sigh* timesofoman.com/hiweekend

BABY HIGH HEELS: A Philadelphia based company introduced high heels for babies. Not a very comfortable idea, is it? timesofoman.com/hiweekend TOP TRENDING VIDEOS: Our beloved Nokia 3310 is the talk of the town this week. Watch this review that explains why this ancient masterpiece is in fact the best smartphone ever made, along with other videos that were trending this week timesofoman.com/hiweekend

#popularhashtag #NationalChampionship #Wrestlemania #BudgetSongs

WALKING DEAD FINALE: The Season 7 finale is bringing tears to the eyes of the fans, cast, and crew of the epic series. timesofoman.com/hiweekend

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TRENDING MUSIC ENRIQUE HITS A MILESTONE The Latin pop sensation, Enrique Iglesias, joined Psy, Justin Bieber, and Adele in the “two billion views club” on YouTube with his 2016 single “Bailando”. timesofoman.com/hiweekend

TRENDING MOVIE THE BOSS BABY HAS ARRIVED Probably one of the funniest trailers we’ve seen in a long time.

“The Boss Baby” is finally here, and did an impressive debut in America where it opened to raves. timesofoman.com/hiweekend

TRENDING FASHION A HIJABI GOES VOGUE Meet Halima Aden, the first model to strut international runways wearing a hijab. The model has signed a contract with a major modelling agency, paving the way for other Muslim models. timesofoman.com/hiweekend

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ROOM WITH A AN UNASSUMING HOTEL SET SETAMID AMIDTHE THECLIFFS OFFERSOFFERS CLIFFS A LUXURIOUS A LUXURIOUS TRANQUILITY TRANQUILITY THAT IS DOWNRIGHT THAT IS DOWNRIGHT INSPIRING INSPIRING

STORY SHRUTHI NAIR PHOTOGRAPHY SALIM AL AFIFI

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itting on my balcony, which juts off the edge of a cliff, Bahla and Nizwa look like little toy cities far far away.

In this most scenic of spots, I decide to pen down my thoughts for the first time since arriving at this picturesque place. I do this not because there isn’t much to do here, but because I am so inspired by the view that The View has to offer.

I arrived yesterday evening after a thoroughly enjoyable two-and-a-half hours drive from Muscat.

Perhaps the journey was made all the more pleasant by the fact that it hasn’t even been a year since I earned my licence and I am still in something of a honeymoon phase with the open road. But I would venture that even the most seasoned driver would savour the route that winds through various Omani villages on the way from Muscat to Nizwa to ancient Bahla. The final ascent through the narrow lanes of Al Hamra ends dramatically with a bumpy ride up an unpaved road (which, by the way, remains unpaved on popular demand from the guests) — 7.5 kilometres of unencumbered views of the dried up gorge, the peak in the distance that forms the shape of a sleeping giant, and the towering edges of the surrounding Hajar mountains.

After a few minutes the property came into view, softly silhouetted by the gentle rays of dusk and the

little lights that adorned the pathway leading to the cluster of modern cliffside dwellings.

Inside, the property oozed local essence, with cultural artefacts in every nook and corner of the otherwise contemporary space. The floor of exterior courtyard was pebbled with natural stone, earthen pots welcomed us up the steps, and inside, portraits of local men, women, and children peered down from the walls. As for the rooms, the entire hotel was a collection of unattached, individual structures that seemed to cling dramatically to the side of the cliff.

At reception, as I was handed my key, I was informed that the only place you can connect to Wi-Fi is in the lobby. This is, intentional, she explained, as The View is meant to be a refuge for people to disconnect, enjoy the scenery, and get closer to nature.

The walk to my room followed a long, dimly lit path over narrow wooden bridges. As I mounted the stairs between elevations, I could hear my footsteps echoing loud and clear in the still night.

I arrived at my pod, the entrance of which appeared to be at the back of the structure. Upon opening the door, I saw why. Beyond the plush, king-sized bed, floor-to-ceiling glass doors offered a majestic view of the darkened mountain range and the glittering lights of the valley, and lead to a sprawling balcony, where I now sit, soaking in the inspiration of the journey, and the place, and the utter quiet.

I soon discovered that even the deep soaking tub enjoyed this view, and I opted for a long, hot soak before heading back up the hill to meet a friend at the restaurant for dinner.

There is one dining option at the hotel and it serves very good Arabian and Indian dishes, with, of course, great views from the dining room and outdoor patio.

We ordered a mish-mash meal of hummus, palak paneer with rice, a delicious fillet of fish, and a pasta in white sauce, which was made-to-order by the chef who stood at a live station on the terrace.

The next morning, the morning of this writing and musing, I made a point to wake up at 6am, which is something that happens to be on my top ten list of the most difficult things to do. I sleepily drag myself out of bed, made a cup of coffee, and threw myself into one of the balcony’s comfy chairs where I was rewarded by the spectacular dance of the sunrise. The cool morning breeze rustled my hair and I sat, savouring all the beautiful sensations, for a long time.

After a quick shower, I rang my friend, who it seems had decided it was preferable to sleep than to explore.

I had a quick breakfast on my own, selecting my usuals from the buffet — eggs, sausage, bread with nutella, and juice — before collecting a complimentary bike from reception and pedalling off to take-in the area.

The View is strategically located 47km from Jebel Shams, 25km from the Bahla Fort, 17km from Al Hoota caves, and 15km from the village Misfat Al Abreyeen.

I quickly assessed that I lacked the stamina to bike my way to even the neighbouring Misfat Al Abreyeen, so I settled on a small village just half a kilometre away. It was a humble village and as I dismounted my bike to wander the well-worn street, I met some friendly villagers who explained that the place has been inhabited by the many arms of the same family for generations.

I returned to the hotel and meandered the grounds, admiring the little fountains that babbled at the entrance of the infinity pool. I took a seat on a stone step and let my mind drift to and fro. I considered a hike in the ancient village of Al Hamra, but instead, I went back to my balcony where I breathed in the splendour of my surroundings, took out a pen, and began to write. —shruthi@timesofoman.com

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The View Hail Al Shas, Al Hamra +968 9723 3189 theviewoman.com Premium rooms OMR 120, Superior rooms OMR 90 Rates inclusive of breakfast and dinner

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STORY SWATI DASGUPTA

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hile yoga has long been considered an important part of adult fitness regimes, in recent years it has also been gaining popularity as a sport for children. Yoga experts believe that introducing children to yoga from an early age can both help them to stay fit and also help prepare them to embrace a healthy lifestyle.

Lindsey Layne Ward Hoffman, Owner of Bloom Family Yoga Studio in MSQ, is a qualified yoga instructor who offers classes for children. Lindsey started studying yoga in 2001 and earned her certification to teach with a 200-hour Yoga Alliance accredited teacher training in Prague shortly thereafter.

Lindsey was a preschool teacher from 2005-2012, so naturally she began to teach yoga as an afterschool activity for her students. As she taught the children, she began to see many unexpected benefits of the practice in the small children. The yoga practising youth were developing longer attention spans, increasing body awareness, and parents reported that their sleep was improving as well. That’s when she realised what she wanted to specialise in.

“I got certified in children’s yoga with Teeny Yogini, out of Philadelphia, PA. I’ve taught children in Europe, China, and the Middle East,” said Lindsey, who went on to explain that in today’s time children are often found to have lack of concentration. They seem unable to focus on anything for a long stretch of time. Yoga teaches children to concentrate and focus on their breathing, which is a kind of focus that spills over into other areas of their young lives. “Yoga helps them tune out from our high tech society and tune into themselves.

It’s non-competitive. It helps them to become more confident and self aware, yet kind and empathetic to others.”

It helps them to manage stress through breathing, meditation, and healthy movement.

Lindsey’s classes start children from the womb, literally. She offers pregnancy yoga followed by “Mommy and Me” classes, which are post-natal yoga sessions for moms and their new babies. “Once the babies begin to crawl, the baby yoga class is a mix of movement, story and songs. As they hit the toddler years, the movements get bigger to match their developing motor skills, but remain playful and fun,” Lindsey explained.

For children age three to five, the playful energy continues, but more relaxation techniques are added into the mix. By the age of five to nine, students attend well rounded classes much like those offered for adults, but in a lighter environment.

Finally, the preteen class nine to twelve-year-olds incorporates a lot of strengthening movements with breath work and relaxation, along with the occasional creative endeavour, too.

“Yoga helps kids to build mental strength, which is something they can take off the mat and into their home and school environments,” Lindsey said, expanding on her belief that one of the key components of yoga is balance. When a child learns all the different elements of a yoga practice, they learn to breath through their frustrations, to clear the mind, to focus, to stay calm when things are difficult, and to keep trying until they achieve whatever goal they are working on. This kind of mental strength is an enviable goal for anyone and a potentially great asset for youngsters as they embark on the tumultuous journey of life. —swati@timesofoman.com

Bloom Family Yoga Studio 1737 Way, Villa 2813, Madinat Al Sultan Qaboos, Muscat Timing: 9:00AM - 6:30PM Call: +968 9593 8671 Click: bloomfamilyyoga.com *Summer Yoga Camps begin in May, starting at OMR30. Click or call for more details.

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Body of Work: Firas & Razan of Luminosity Production A growing community of local photographers in Oman are capturing moments and sharing their unique perspectives on the people, places, and cultures of their homeland through visual stories. Hi Weekly is proud to present photographic selections from local talent that showcase everything that the Sultanate is about, from fashion to food to wildlife. Submissions are welcome.

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HI WEEKLY

Where are you from?

We’re from Oman. Muscat, mostly.

Where do you get your inspiration from?

From magazines such as Vogue, Elle, Harper’s Bazaar, and Numero; by finding excellent random artists on social media and on platforms such as Behance; as well as through movies and television.

We always have respect for good movie makers.

What type of photography do you enjoy the most?

Fashion photography. And since all people are beautiful, taking portraits has always been fun. We do some product shoots as well.

Photo-manipulation is another artistic form that has always intrigued us.

How can people get in touch with you to learn more about your work ?

Call Us: +968 9475 1675 Follow Us (Instagram & Twitter): @Luminosity_prod Click Us: luminosityprod.com

SUBMIT YOUR VISUAL STORIES If you would like your photographic work to be considered for Body of Work, please send a selection of your ten best images (high-resolution), along with answers to the above questions to: salim@timesofoman.com

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Mandi’s Salty-Sweet Magic STORY AND PHOTOGRAPHY SALIM AL AFIFI

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times saffron. After leaving the meat to absorb all the flavours of the spices, the tanoor oven should be fired up, heated over wood and charcoal with a massive, two-level plate securely tucked inside. Basmati rice is placed on the lower level and covered in water with a few seasonings thrown in, and the meats are placed on the upper level, 30 to 40 centimetres above the rice. The hole in which the clay oven is set should then be completely covered to trap the smoke and steam inside — this is the key to the dish’s signature smoky flavour. Over the next three hours, the fat from the meat begins dripping onto the rice, enhancing its flavour with greasy, meaty goodness, and when the cover is lifted, the rice will be perfectly cooked and the meat nearly falling from the bone. Yellow raisins and nuts are sometimes tossed with the rice for a bit of crispness, and after it is mounded on a round silver platter, the basmati is crowned with the meat and served.

Mandi is presented along with the same two side dishes at almost every restaurant — yoghurt mixed with diced cucumbers and carrots and Sahawiq, a tomato-based salsa made with lemon, onions, peppers, garlic, and a bit of goat cheese. The latter comes in either a thick mashed form or as a thin, citrusy broth in which larger cubes of the ingredients float. These sides are perfect accompaniments, as they offer tart acidity and a hit of creamy richness to the hearty dish.

Understanding the complexity of the technique behind the flavours of my favourite comfort food made me see the dish in a new light. The next time I sit on the floor in front of a glorious platter of this smoky, exotic feast, I will savour it as the royal dish it truly is.

— salim@timesofoman.com

TRY THIS DELICACY Rukn Al Mandi Restaurant Al Ma’abela South, Seeb, Muscat +968 9761 8335 +968 9665 1545

H

ere in Oman, people are crazy for Mandi, that indulgent dish of smoky rice topped with tender meat or chicken and served on a massive metal tray. It is so popular, in fact, that many visitors to the Sultanate mistakenly think it originated here.

But Mandi is a traditional Yemeni traditional dish that originated on the coastal in the province of Hadhramaut. Though Mandi is now a takeaway staple in the GCC, the complex dish began as a delicacy of kings and remains a required staple of festivals and weddings in Yemen.

I’ve always loved eating the dish, but until recently, I never thought about exactly how it was prepared. So I set off to see Akram Ali Mahyoub, a Yemeni chef at Rukn Al Mandi Restaurant in Al Ma’abela, to learn more. He explained that historically, most cuisines in the Middle East have been influenced by the spice trade with India, East Africa, and some parts of East Asia, and this is all the more true for Yemen, which was a hub of the ancient trade routes. These

influences are reflected in the country’s signature dish, which is bejewelled with Zanzibari cloves, Southeast Asian nutmeg, East Asian ginger, and Indian cashews.

Many restaurants do not employ the traditional method of cooking mandi, opting for more convenient methods such as cooking it on a stove or in an oven, as the traditional way can be expensive and time consuming, but you can always taste the difference between the traditional, long cooked versions, and the short-cuts. Besides technique, using the best ingredients makes a big difference, and many Yemeni chefs prefer to use a young lamb, as it is the tastiest, and, spices imported from Yemen.

Before continuing his tutorial, Akram was quick to explain that mandi recipes differ from one chef to another (and the seasoning blends are guarded secrets passed down through generations), but the basic technique remains the same. It all begins with marinating the chicken or lamb in a special mandi spice blend, which should include cardamom, cloves, nutmeg, ginger, onions, garlic, and some-

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Shell Development Intilaqaah and Dar Al Atta’a organised a workshop “Bright ideas for community projects” for the teams participating in the 6th Big Give Competition.

IN FOCUS DO YOU WANT TO BE IN FOCUS? SHARE YOUR PICTURES WITH US ON FACEBOOK.COM/HIWEEKLY

OTE Group and Subaru recently unveiled the all-new 2017 Impreza in Oman.

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FABS Events held a Women’s day programme at 360 Degrees that included zumba by Thulasi Anilkumar and a motivational talk by Ayesha Al Shoily and Sahara, along with fun and games.

IN FOCUS DO YOU WANT TO BE IN FOCUS? SHARE YOUR PICTURES WITH US ON FACEBOOK.COM/HIWEEKLY

Al Bustan Palace - A Ritz Carlton Hotel, hosted the international colours festival, an event organised by Axis Entertainment, that was attended by more than 3,000 people from various nationalities.

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SUDOKU

HOW TO PLAY Fill empty cells with the numbers 1 to 9, so that each number appears once in each row, column, and area.

Level | Easy

5

1

6

9

4 5

2

8

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1

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9 2

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4 2

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Level | Moderate

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Level | Difficult

4 5

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3 1 7

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2 7 8

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1 6

PLAY AND WIN

6 2 5

4 7

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SUBMIT YOUR ANSWERS IN THE COMMENTS SECTION OF OUR SODOKU POST ON FACEBOOK.COM/ HIWEEKLY FOR A CHANCE TO WIN VOUCHERS FROM PIZZA MUSCAT. SOLUTIONS & WINNERS POSTED EVERY SUNDAY.