FOOD AND TRAVEL E-MAGAZINE BY BLOGGERS ISSUE 8, June - July 2015
Ramadan Mubarak
bill please!
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Connect with us June-July 2015 www.foodemagdxb.com
May the holy month of Ramadan bless your lives and enlighten you. Do seek out for alternative Iftars that would give your mind solace.
Ramadan Kareem and Hello Summer! Ramadan is the ninth month of the Islamic calendar and a month of great significance in a Muslim's life. It brings with it abstinence, discipline and a lot of introspection. Abstinence has its virtues as it lets us shift our focus and energy on our inner strength and will power. Most Dubai residents willingly embrace the spirit of Ramadan, irrespective of their religion and everyone - expats as well as residents - are united by that spirit. With Summer coinciding with Ramadan this year, our thoughts are with everyone who is fasting, specially those who are working outdoors. In a city bulging with abundance, even the noble act of a humble Iftar is blown out of proportion. While the popular Iftar buffets give an opportunity to bring together people who are away from their homes as they break their fast, my humble request would be to steer away from wastages. We have created this issue with a lot of care - whether you are looking for beautiful Ramadan recipes for your home cooked meals or special DIY gift ideas - its all there. There is a lot of sweet talk as we venture into the sweet shops of Amman as well as in Dubai, or our inspiring Ramadan walk in Kolkata. Ishita B Saha Editor & Co-Founder T/FB/Instagram: @ishitaunblogged editor@foodemagdxb.com www.ishitaunblogged.com Debbie Rogers Travel & Features Editor FB/Instagram: @coffeecakesandrunning T: @bettyboodubai www.coffeecakesandrunning.me
And in between all that graces the pages, a bit (that translates to double double pagespreads!) of reminiscence on our 1st Anniversary Party at Shades in The Address Dubai Marina - our hashtag that evening did trend on Twitter! Do keep us in your journeys and hashtag us (#foodemagdxb) in your food and travel inspirations. May our Ramadan & Summer edition of Food e Mag dxb bring a lot of inspiration. And Summer, we also welcome you in our Dubai lives!
Designed by Communique Advertising Mustafa Fahed Shehadah Designer-in-Charge www.communique-advertising.com
Ishita B Saha, Editor
Prior permission for all editorial content and images have been obtained from bloggers, authors and other sources. [Cover picture credit: Debbie Rogers]
Ishita is obsessed with street food and learning about culinary cultures across the world. She aspires to travel the world with her husband and two daughters – the Z-Sisters and dreams about writing a book on Bengali cuisine, the kind that can be passed on as a wedding trousseau to her daughters.
#FillingTheBlues
Dubai’s local businesses giving back to the boys in blue.
Our Panel Debbie Rogers, Travel & Features Editor Debbie shares her experiences through the joys of eating and travelling, as well as the pains and gains of exercise. She is passionate about Food, Baking, Cooking, Travel and Exercise. www.coffeecakesandrunning.me
Sally Prosser, Food Sourcing Expert In her own words, Sally is ‘a food blogger, a keen eater… of GOOD food…. and for me that’s about using the best, freshest, tastiest ingredients cooked from scratch.’ Who else can we trust with our food sourcing and market round ups, but Sally? We are proud to have this award-winning blogger in our panel. www.mycustardpie.com
Prachi Grover, Kids Columnist In her own words, Prachi’s blog has ‘recipes that we have tried and appreciated, cooking victories and failures, kitchen and food related DIY projects that we are working on and more'. We implies Prachi and Sara, her 6 year old little chefling, whom we have lovingly adopted as our own contributing chefling! Prachi is a super Ambassador of Jamie Oliver's Food Revolution Programme. www.orangekitchens.blogspot.ae
Our contributors in this issue:
Anja Schwerin www.anjasfood4thought.com
Lara Darwazah www.alifeonaplate.com
Arva Ahmed www.iliveinafryingpan.com
Drina Cabral www.eaternalzest.com
Ritu Chaturvedi www.fussfreecookingblog. wordpress.com
Rupal Bhatikar www.foodienfabulous.com
Lucy Forbes Taylor www.lucytaylortravels.com
Joe Mortimer www.somewhereinthebetween.org
Jehan Nizar
Special Travel
Columnists
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CONTENTS
Food Sourcing
DIY with kids
DIY Gift Ideas
Ingredient... Dates
Recipes - Taffy lollipops, Dulcey Date
Ramadan Special The Halawiyat Collection
6
8 12 18 24 28 32 36 50 56
1st Anniversary Celebrations
Iftar Table
Cook Book Recipes - Soups
Ramadan Recipes Drinks, Salads, Mains & Desserts
Dubai Dining
New Openings
Dubai Dining
Ramadan Special - Iftars around town
Chai
Travel
A tale of two Travellers: Peru
Culinary Travel
Ramadan Special - Ramadan Walk with Calcutta Walks
Culinary Travel
Bahrain
VBlogger in Focus
60 62 65 66 68 70 76 80 86 88 90 94
Dubai Dining
Chef Interview - Vikas Khanna
Coffee
Abu Dhabi Dining
Culinary Travel
Ramadan Special - Sweet Makers of Amman
International News
Madrid Fusion - Manila
Staycation
Note: Some of the articles and/or recipes in this edition may contain reference to ingredients without intentions to hurt any religious sentiment.
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#foodemagdxbatshades
1st Anniversary Celebrations @Shades
Our celebration evening included contributing bloggers, leading chefs and personalities like Suzanne Husseini, Russell Impiazzi and Thomas Reger over a special array of signature canapes at Shades in The Address Dubai Marina, inspired by cuisines from the Mediterranean to the Far East.
Neenu Sajin, Stacy Rushton, Jasmine Pereira, Gbemi Giwa, Debbie Rogers, Ishita B Saha, Sadia Anwar
Ishita B Saha, Sarah Walton, Debbie Rogers
Kristyna Rogers, Russell Impiazzi, Prachi Grover, Sally Prosser
Stacy Rushton & Pascal Depuis. She won a culinary experience at Mazina.
Shafeena Yussuf Ali won an afternoon tea at the Kamba Lounge.
Jasmine Pereira won a Balinese massage at the Spa
Chef Thomas Reger won a onenight stay with breakfast for two
Pascal Depuis
The lucky winners of the Raffle being handed over their vouchers by Mr Pascal Depuis, the GM of The Address Dubai Marina
Grace Campbell, Debra Greenwood
Suzanne Husseini, Ahmed Husseini, Ehab Hamdan Sarah Walton, Jasmine Pereira, Radhina Almeida Coutinho, Stacy Rushton, Rupal Bhatikar
Anja Schwerin, Sarah Walton, Minna Herranen
The Celebratory cake created by Chef Avinash
Dinusha Jayatillake, Gbemi Giwa, Mary Baldonadi, Drina Cabral
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Anjana Chaturvedi, Dinusha Jayatillake, Sandy Dang
#Celebrations
Shubhang Bhattacharya, Ishita B Saha, Christopher Howe Alexio Pasquali, Deveeja N, Karen P Jones, Brinda Hora
Anindita Chatterjee, Dev Halder, Ishita B Saha
Viraj Sawant, Pallavi Sangtiani
Erum Gulmann, Sadia Anwar
Subir Saha, Arnab Mukherjee, Robin Philip
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Ritu Chaturvedi, Francesca Verrucci
Horst Walther Jones, Manal El Matni
Stacey McMurtrie, Imane Guennioui Ebrahim Nayakkan, Kanaka Banerjee
Saira Malik, Noreen Wasti Sally Prosser, Kirstina Lange, Radhina Almeida Coutinho, Sarah Walton, Drina Cabral
Bindu Adhikari, Shiny Murrilo, Pallavi Sangtiani, Cynthya Munouz, Jamae Yu Xavier Shiyam Sundar
Jasmine Pereira Live cooking stations and signature canapes at Shades
#FoodSourcing
The First Bite...
is always the sweetest! By Sally Prosser www.mycustardpie.com
One of my early memories as a child is biting into an apple I’d just picked from a tree. It was smooth, round and yellow, the flesh crisp, and the juice mouthwateringingly sweet and refreshing. The name was special too – ‘Golden Delicious’ – it sounded like something that a princess might eat in a fairy tale. The next time I ate this variety it had been bought from a supermarket. The experience couldn’t have been more different. The flesh was soft, fluffy and almost soggy, the apple had no flavour. Our whole family christened them Golden Tasteless for ever after. This isn’t my only special apple memory.
My grandfather used to have a Russet tree in his garden. The peel was tough, rough and brown but the inside sweet and creamy; the contrast of the slightly challenging exterior made the fragrant flesh even more rewarding. During early autumn, in the school playground, there were sacks of small windfall apples at a penny each. The tart, crunchy fruits were a treat we looked forward to and I’d beg my Mum for a penny every day. My apple memories are still sharp and vivid and I often wonder what has happened to the taste of them now.
Images: Sally Prosser
Where to find good fruit in the U.A.E. ?
Fruit in the U.A.E. has to be the most disappointing of all things I buy. My husband is an eternal optimist and still brings home a few plums that show promise or a peach that is part of a stone fruit beauty contest. They usually end up in the bin after one expensive let-down of a bite. Apples seem to be differentiated only by the colour of their skin and the rule of thumb is the brighter and shiner the peel (enhanced by coloured wax) the more tasteless the interior.
Why is fruit this bad? And what can we do about it? During the last few Fridays at The Farmers’ Market on the Terrace, there were local limes and melons for sale. The limes were fragrant and the melons incredibly sweet and aromatic. Eating slice after slice of cool melon took me back to childhood and the way fruit used to taste. They don’t last long though – and here’s the thing – like the lovely vegetables, good fruit is best eaten fresh.
Compare this to the produce on our supermarket shelves. There is no ‘picked on date’ displayed, which would give customers more information about the real age of their fruit. I’m not expounding individually wrapped fruit though, just don’t get me started on that! The countries supplying fruit to the U.A.E. supermarkets rarely change from a select handful, usually the ones that support large agricultural companies who can afford the fees for listing to the supermarket chains. Don’t these countries have seasons like everywhere else? Apples, pears and plums are picked in autumn so how are they present for purchase all year round?
There is no ‘picked on date’ displayed, which would give customers more information about the real age of their fruit.
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...#FoodSourcing By thinking about the seasons (both Northern and Southern Hemisphere) and understanding the growing cycle we can get a clue to how old that apple on the shelf is. Picked slightly under-ripe, kept in cold storage in an artificial environment (a gas-filled atmosphere) and shipped for long distances - no wonder there is no flavour. That attractive looking golden apple you weigh at the counter might be ten months old. Understanding the cycle of nature, and trying to choose fruit in season from the region can be much more rewarding. The Alphonso mangoes from India and Pakistan are just hitting the shops as I write. Their perfumed blushed skin keeps vivid marigold flesh under wraps, the perfect
dessert, on its own or with a spritz of lime juice. June brings cherries from Lebanon and Iran, with a slightly beguiling tartness that balances the deep, mellow sweetness. Grapes from India appear in February; try the tiny Sultanina that children love, avocado from Lebanon in September, organic strawberries from Sharjah in April, and apricots from Turkey in May. I had the most delicious organic peaches from Saudi Arabia last summer – any doubt of their pesticidefree status vanished when a couple of ladybirds crawled from under the stalk of one of them. Other fruits to look out for that are grown locally are the green jujube, bananas and coconuts from Oman and, of course, dates which are a major crop in the U.A.E.
{Grow your own! My green-fingered neighbour grew Kaffir limes, kumquats and figs. Melons are quite simple to grow and on my morning walk I see a mango tree that once a year is dripping with fruit.}
Where would you buy your fruits from? If you stick to the main supermarkets you may miss the seasons altogether, Union Co-op has a good choice of fruit especially in the large box section. Keep your eyes peeled at the Farmers’ Market on the Terrace between November and April – there isn’t a lot of fruit but when some appears, snap it up. The Farmhouse, Ripe and Greenheart all stock imported organic fruit from the region. Organic Foods and Café have the best range of organic apples especially when freshly harvested from South Africa. The fruit and vegetable market next to the fish market sells produce that has arrived by land and you can find varieties of fruit that you won’t see elsewhere. Take a friend or two and
buy in bulk from the central fruit and veg market just off the Hatta Road. You might fare better if you speak Arabic or have someone with you that does, as many will try to charge you more than the regular buyers if you are obviously Western. Baker & Spice displays some of their daily haul from this source and will sell it to their customers. The branch in Al Manzil has the best variety.
So think about your fruit, shop wisely and within the seasons and the rewards will be sweeter.
Pickled! Dima Sharif’'s Organic Mooneh Essentials Five limited edition artisanal products feature in Dima Sharif’s Organic Mooneh Essentials. The range premieres this month at Baker & Spice at Souq Al Manzil. The fresh zaatar leaf pickle is made to order. Tel: 04 427 9856.
“Preserving vegetables so they can be eaten at any time of the year is an ancient art used by cooks over the centuries to preserve food in times of plenty to sustain them when it was scarce. Chef and author, Dima Sharif gets herself in a pickle and brings back to table home crafted, authentic pickles in time for stocking Ramadan pantries.”
“Dima’s pickles won’t engulf the mouth with acid. Her artisanal recipes are all about preserves with complex flavours that draw on local, seasonal, organic vegetables, first press organic olive oil, and organic seasonings and spices.” www.dimasharif.com
It is impossible not to taste the pluck and resourcefulness of the traditional Middle Eastern kitchen in Dima Sharif ’s newly launched Organic Mooneh (pantry) Essentials; a range of pickles, made by hand, using UAE locally grown, seasonal, organic vegetables and small-batch organic olive oil from Jordan. Taste summons memory and emotion, and for Dima, whose soon-to-be published cookery book is a recollection of food memories and recipes that contrast and connect people and generations, her pickles reconnect the smell and taste of her grandmother’s kitchen to the artisanal continuity of times past. Limited Edition Cold Pressed Organic Extra Virgin Olive Oil
Organic Pickled Fresh Zaatar Leaf in Organic Extra Virgin Olive Oil
This first press oil is too precious to cook with. The rich-bodied fruity flavor allows you to use it widely. Drizzle over salads, dips and any foods sublimated by the full flavor of first-pressed olive oil.
Simply spoon onto a plate and serve as a dip with warm bread. Wonderful in salad dressings and as an aromatic addition to tomato sauces, pasta, and good too drizzled over pizza and roast chicken.
Organic Lemon & Chili Pickles
Organic Pickled Cucumbers
Delicious with warm bread, hummus, labneh, and unexpected and wonderful over scrambled eggs. Excellent with grilled meats, rice and all grain-based dishes.
An excellent accompaniment to all Arabic dishes and an excellent relish with sandwiches, burgers and shawarma. Add to salads for added zing.
“Globalisation has altered so much of the past, especially when it comes to food and especially pickled foods”, says Dima. “Recipes have altered over time to accommodate mass production. My range is smallbatch, home made, and individually packed, with no machinery or chemicals used in the process. I source the very best produce, from the source, and even the salt and seasonings are organic. “The launch of my own brand of foods isn’t about nostalgia, but about preserving a link with where the recipes came from and how they were made; from land to home. By bringing them into the present, I hope to give them a clear sense of what they were and what they still are.”
Organic Turnip Pickles Will quickly brighten up sandwiches such as chicken, falafel or slow cooked pulled meats and great in salads too.
Advertorial Feature
#IftarTable
A traditional Iftar set up using unusual table ware from Falaknaz The Warehouse
A different take on a traditional Iftar, this table setup reflects the cosmopolitan Dubai home - traditional yet modern, a medley of Middle Eastern flavours amidst elements brought over from different parts of the world. Each artifact and tableware from Falaknaz The Warehouse has been used in an unusual manner - while a vase holds fresh herbs, a wicker basket holds the rice. Each product here is unusual, lending a different charm to the beautiful Levantine food of Sim Sim Restaurant.
Traditional Karkadeh or the Hibiscus drink
Fattoush Salad served in a driftwood salad bowl
Falafel Sim SIm served with Tabouleh Salad
...#IftarTable "We've had the opportunity to play with items in a rather unusual way for example a jewellery box is used as a condiment basket. We've also tried to stimulate an outdoor environment in an indoor space - hence the photopgraphy was challenging as well as playful and fun." Coming soon: Our award-winning photographer, Drina Cabral, will be offering a 2-day styling workshop and will take you through the aesthetics, technicalities and details behind fashioning food for the camera. Watch out our Facebook page for more info!
Artifacts, Tableware, Furniture: Falaknaz The Warehouse Venue: Falaknaz The Warehouse www.falaknazthewarehouse.com Food: Sim Sim Restaurant www.simsimdubai.com Food Stylist & Photographer: Drina Cabral www.eaternalzest.com Photography Assistance: Nabeela Ismail www.beelabakes.blogspot.ae
Tamriyeh and Kunafa Nablusi for desserts
#RamadanSawa
Constellation Ballroom
The Dry fruits spread Advertorial Feature
Iftar At Constellation Ballroom, The Address Dubai Marina Celebrate
the spirit of the Holy Month of Ramadan at The Address Dubai Marina, where guests can mark the season of camaraderie with our traditional hospitality. Join us for the warm and welcoming delicacies of an Iftar Buffet, complemented by refreshing Ramadan juices, in the stylish setting of our Constellation Ballroom, located on the 4th floor.
Featuring an extensive selection of seasonal
favourites, Arabic flavours, and international dishes with an Asian flair, including a variety of sweets and deserts, Iftar at The Address Dubai Marina is guaranteed to be nothing short of memorable. An extensive array of shisha flavours, and a la carte suhour are to be enjoyed at Shades, from 8pm onwards as well.
The Entrance
Time: Sunset onwards Price: Iftar buffet - AED 190 per person inclusive of juices, coffee & tea. Iftar buffet at Constellation Ballroom & Shisha at Shades - AED 250 per person. *Special group rate applies
#DIYwithKids How many days until Summer Vacations? By Prachi Grover www.orangekitchens.blogspot.ae
My little chefling started her countdown to summer vacation on the 1st of April; the day the new term at school began. With more than 90 days to go I tried explaining that we should probably be starting the countdown a bit later but I failed miserably. So now every morning we are striking off days on the calendar and she can’t wait to meet her grandparents and enjoy her summers playing with them. Eating mangoes by the dozens, reading one book a day, meeting her friends from the nursery, visiting new places and playing nonstop with her grandparents are some of the things that she wants to do.
This summer vacation join me and my little chefling in making gifts for all your dear near ones. All of them double up as lovely gifts for Eid too. But sooner or later when you have a long vacation (60 days! Yes you read it right!) the children are bound to have these spells of boredom (because I have done everything, because you are not allowing me to go out and play in the sun, just because…) and we as parents will have our spells of crankiness (how can you possibly get bored when we are doing something new every day). Do you hear me parents? It is then that my little chefling and I turn to our favourite place; the kitchen. Not for cooking this time. But for creating hand crafted gifts that really special.
A rewind on the Food Revolution Day Food Revolution Day was celebrated on the 15th of May 2015 across the globe. In Dubai we celebrated throughout the entire month with celebrations continuing at the Indian High School and through two different community events that were held at Jamie’s Italian and Lafayette Gourmet. DinnerTime subscribers also got a chance to get involved with ingredients being given out to make our special 'squash it' sandwich (the official recipe for FRD this year). Approximately 500 children and 350-400 parents got involved. We also made the squash it sandwich in the studios of Dubai Eye & Radio Mirchi and Instagram shared my work with 68 million of their followers on the Food Revolution Day. We also supported the petition for food education which more than 1.5 million people worldwide signed in for.
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Make granny & grandpa happy with this gift. Lots of 'return kisses guaranteed!
Word art for your friends You will need
White construction paper; Pencil; White glue; Tray, Salt; Water; Small Bowls; Food colours; Dropper or pipette or syringe. • Write or print out inspirational words on construction paper (we used white) • Trace the words with the white glue • Place the paper inside a tray and help the child sprinkle
• • • •
•
generous amounts of salt on to the alphabets. The alphabets should be completely covered with salt Tap away any extra loose salt Take some water in bowl (You will need as many bowls as many colours you are planning to use) Add a few drops of food colour to each of the water filled bowls With the help of a dropper (we used the syringe from her doctor kit) dribble the paint on to the salt covered letters. Watch your child’s eyes grow big with wonder! Allow the artwork to dry
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Make granny & grandpa happy with this gift. Lots of kisses guaranteed.
Dinner napkins for the grandparents You will need
Vegetables and fruits of your choice (we used onions); Butter knife or a child safe knife to cut the fruits and vegetables; Multiple Plates to pour the colour into; Fabric colours of your choice (we used brown and gold); Dinner Napkins. • Help your child to cut the fruits and vegetables into half. Onions, lemons, apples, limes, oranges all make
pretty patterns. Sliced okra is gorgeous too • In separate plates squeeze out the desired quantity of the fabric paint and help your child dip the vegetables/ fruits into it • Stretch the fabric (tea towels, dinner napkins, handkerchiefs are all great options to work with for they are not too big to overwhelm the children) and help her/him to print by pressing the fruits and vegetables on to the tea towel • Allow it to dry for 24 hours (or according to the instructions on the bottle) • Make granny & grandpa happy with this gift. Lots of kisses guaranteed
Did you know an apple will reveal a star?
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Gift tags for family and friends You will need
Card stock paper; Pencils; White glue; Lentils and dry beans; Glitter (optional); Envelopes • Draw any shape that you like on the paper. We drew a star and moon to make gift tags for Eid • Spread the white glue on the area you want to cover with the lentils
• Sprinkle the lentils on the glue covered area and tap off the excess • Allow it to dry • Add more details if you like. We added some glitter.
Write a personal message inside wishing Eid Mubarak. or A Happy Birthday. Or perhaps Happy Holidays!
#CookBook
Magic Soup By Debbie Rogers www.coffeecakesandrunning.me
This is one of those cookbooks that hooked me from the first image I saw of the cover - the Yoghurt Soup, a breakfast dish made with warmed yoghurt and poached eggs. Written by Chef Nicole Pisani and author Kate Adams, Magic Soup is based on Kate’s discovery that soup could be fulfilling and delicious, improved her health with the added benefit of losing some weight too. Nicole on the other hand is passionate about making people happy through food and inspiring them to cook. Kate’s trip to Mauritius when she first heard about Magic Soup, a nutritious vegetable soup which women traditionally ate after having a baby, inspired her further and eventually shaping the book.
Image: © Regula Ysewijn
The cookbook as you might expect is all about soups, with chapters on how to make a good stock, giving tips on using bouillon or ready made stocks if you are stuck for time. There are recipes for garnishes to accompany the soups such as flatbreads, crab toasts, salads etc, and a practical section on how to make the recipes dairy and/or gluten free. The first chapter on 'Quick Fixes' reminds you that it’s incredibly easy to make soup with leftovers and items in the fridge and pantry and was so inspiring that I actually stopped writing this review and put on a quick Thai chicken and vegetable soup using all that I had in my fridge! The main body of the book is divided into sections - roots and tubers that help to increase our veggie intake, whilst the other sections have a more healing, comforting or soothing angle e.g. Cleansing, Comfort, Feasts etc. 'Round the world' showcases soups that include Kimchi Ramen, Italian Wedding Soup amongst others whilst 'Feasts' showcases more complex or elaborate recipes including A Feast of Seven Fish and Chicken Soup for the Soul.
There are plenty of Middle Eastern ingredients in the recipes which readers will be familiar with and its great to see that the ladies have taken some inspiration from Ottolenghi whose books I love, as well as the White Almond soup inspired by Greg Malouf, the Chef behind Clé Dubai. The photos are beautiful with every recipe accompanied by an image that showcase each soup perfectly and I have to admit that every time I flick through the book I’m inspired to try a new recipe. MAGIC SOUP by Nicole Pisani & Kate Adams is published in hardback by Orion, priced £18.99; eBook £9.99 For more details, go to www.orionbooks.co.uk
Magic Soup
Magic soup, Kate discovered, is what Mauritian women eat after having a baby to get back in shape while getting as much nutrition as possible. We fell in love with the name and it always reminds us to make a batch of soup when we’re feeling 'the need of a burst of delicious healthiness'. We’ve created a version of our own, with a combination of the best metabolism-boosting, fatburning spices, including cayenne pepper, turmeric, cinnamon, ginger, black pepper, cardamom and cumin.
Ingredients
(or a mixture of cumin,
Serves 2 250 gm yellow split peas 1/4 tsp cayenne pepper 1/2 tsp ground turmeric 1 tbsp coconut oil or unsalted butter 1 onion, sliced 1/2 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp garam masala
black pepper, nutmeg, cardamom, cassia, cloves) 180g young leaf spinach 2 tbsp toasted mixed seeds (such as sunflower seeds, pumpkin seeds or sesame seeds)
Method • •
• • • •
Rinse the split peas thoroughly and put them in a saucepan with 1 litre water, the cayenne pepper and turmeric, and bring to the boil. Reduce the heat to a simmer and cook gently for about 50 minutes, or until the split peas are soft and broken up. Remove half the split peas and process to a smooth consistency in a blender (or use a stick blender), then return them to the pan with the rest and stir through. Heat the coconut oil in a large frying pan, add the onion and cook gently for about 10 minutes, or until soft. Add the spices and continue to cook for about 5 minutes, until the aromas are released. Add the spinach to the pan and stir until it has wilted. Heat through the split pea soup, divide among 2 serving bowls and top with the spiced spinach and onions. Garnish with toasted mixed seeds.
...#CookBook
Avgolemono Method
Ingredients Serves 4 800 ml chicken or vegetable stock (pages 14–15) 75 gm short-grain rice 2 egg yolks plus 4 eggs juice of 1 lemon 2 chicory heads
15 gm unsalted butter 20 gm crisped rice, such as Rice Krispies 1 tbsp sweet paprika olive oil, for frying flaky sea salt
This is a southern European version of congee, the Chinese rice soup. The egg and lemon combination dates back to the Byzantine Empire and is still popular in Greek and Turkish cookery today. We could eat this all day, it’s so good. The paprika crisped rice in this recipe gives just the perfect little bit of crunch on top. Try it!
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•
•
Bring the stock to the boil in a large saucepan. Add the rice, reduce the heat to a very gentle simmer and cook, uncovered, for 20 minutes. Whisk the egg yolks and lemon juice in a small bowl and add a ladleful of stock into the mixture, whisking gently as you do so. Now pour this mixture into the saucepan with the rice, whisking gently and continuously as you pour. It will gradually thicken the soup slightly. Don’t let the soup boil, or it will curdle. Shred one of the chicory heads and add, stirring well and continuing to cook for another 2–3 minutes. Taste and season with salt. Meanwhile, melt the butter in a separate frying pan and, as soon as it starts to sizzle, add the crisped rice and paprika. Stir well to throughly coat the rice; when it is nicely coloured, remove from the heat and set aside. In the same pan, heat a dash of oil and fry the eggs for 2–3 minutes until cooked. Divide the soup among serving bowls, top with the remaining chicory leaves and the egg, then scatter generously with the paprika crisped rice.
Chicken Soup For The Soul Ingredients Serves 2 4 chicken legs or 2 large chicken thighs, skin on and bone in 1/2 tsp ground turmeric 1 tsp fennel seeds a pinch of chilli flakes 1 tbsp groundnut oil olive oil, for frying approximately 500ml hot chicken stock 4 dried or fresh curry leaves 2 garlic cloves, bashed, with skin on
2 bay leaves a few strips of unwaxed lemon zest 50 gm fresh peas 50 gm beansprouts For the eggs 300 ml vegetable oil 3 eggs 50 gm plain flour 70 gm panko breadcrumbs
Nicole loves this soup because it feels like a really satisfying meal, but in soup form. As she says, ‘It’s soul food, you know. When you read the ingredients you can feel the goodness. My mouth begins to water. Everything just seems to come together for this soup – every ingredient knows its place.’ Method • • • • •
• •
•
In a large mixing bowl, toss the chicken pieces with the turmeric, fennel seeds, chilli flakes and groundnut oil. Leave to marinate for 30 minutes. Heat the oil in a large pan, add the curry leaves and stir for a few seconds to infuse the oil. Remove the leaves with a slotted spoon. Add the chicken pieces to the pan and brown on all sides, then pour in the hot stock, garlic, curry leaves, bay leaves and lemon zest. Simmer gently for 45 minutes to 1 hour, or until the meat easily falls off the bone. Meanwhile, boil 2 of the eggs for 6 minutes (start timing when you add the eggs to boiling water). Cool them under cold running water, then peel. Put the flour in a wide shallow bowl and season, beat the remaining egg in a second bowl, then tip the breadcrumbs into a third bowl. Heat the oil to 160°C/320°F. If you don’t have a thermometer, you can test the oil by carefully dropping in a small cube of bread, which should bubble immediately; if it drops to the bottom, the oil isn’t hot enough. Dip each boiled egg in the flour, then the beaten egg, then the breadcrumbs. Gently lower them into the oil with a slotted spoon and fry for about 5 minutes, or until crispy. Carefully remove them from the oil and drain on kitchen paper. Remove the chicken pieces from the soup and take the meat off the bones. Return the meat to the soup along with the peas and beansprouts. Divide the soup among the bowls and top with an egg.
#Ingredient101
Dates By Debbie Rogers www.coffeecakesandrunning.me
Dates are a staple fruit of the Middle East and have been cultivated for many thousands of years. There are many varieties of dates available in the region and they are primarily sold fresh, when in season, semi - dried all year round, and as date syrup often referred to as dibs. Dried dates tend can be eaten as is, can be pitted (destoned) or you will find them pitted and stuffed with fillings such as almonds, walnuts, pecans, cream cheese, tahini and candied orange and lemon peel. The most decadent dates tend to be those dipped in chocolate or converted into a sparkling date juice for the occasional treat.
Although Dates are available the year around, they take on a greater role during Ramadan when Muslims across the world break their Ramadan fast (Iftar) with dates. Research study has also proven that having dates after fasting has got great nutritional and health benefits as they are easy to digest, gives that immediate boost to the energy and more. Dates provide a wide range of essential nutrients, and an excellent source of dietary fiber, natural sugars, magnesium and potassium. Dates are used in cooking in both sweet and savoury dishes and we share the following Date recipes that we hope can add a bit of sweet deliciousness to your Iftar table.
Taffy Lollypops with date syrup Ingredients
1 lt date syrup 125 gm almonds (sliced) 125 gm pistachio (chopped) 125 gm dried apricot (diced)
Method • •
• •
•
In a heavy bottom saucepot, bring date syrup to a boil. Reduce heat to a simmer and using a candy thermometer, cook the syrup until it reaches a temperature of 115 degrees Celsius. Remove date syrup from the heat and keep warm. Using an ice block, ladle 1oz of the reduced syrup onto the ice. Sprinkle some almonds, pistachios, and diced apricot onto the syrup as it sets and a Popsicle stick. Add another 10ml of syrup over the nuts and fruit and allow to set. Recipe & Image: Ritz Carlton, The Walk
Image: Ishita B Saha
Dulcey Date Ingredients Serves 5x200mm 800 gm Full fat milk 200 gm Dulcey chocolate 1/2 pod Vanilla beans 130 gm Dates
Method •
• • •
• •
Remove the stones from the dates, chop and boil in the milk with the vanilla beans until the dates are soft. Mix with a hand blender and strain to remove the skin. Weigh the strained mixture and top up with milk until it weighs 930g. Put the chocolate in a pan, and pour over the mixture. Warm at approx. 60 degrees until the chocolate melts. Mix with a hand blender for approx. 30 seconds Serve hot or allow to cool and chill in the fridge until ready to serve cold.
Recipe & Image: Ritz Carlton, DIFC
Good Health Everyday y a D D a t e- a
Available at all leading supermarkets in the UAE w w w. s a h a ra d ate s. a e
FOOD AND TRAVEL E-MAGAZINE BY BLOGGERS ISSUE 8, June - July 2015
Ramadan Mubarak
This year, Ramadan fasting hours will last for more than 15 hours, the longest in 32 years. Combining this with rising summer temperatures, this, no doubt, can be considered to be one of the toughest years to fast. Hence it is also important to be mindful of the summer heat when fasting. Hala Abu Taha, Dietitian for The American Surgecenter in Abu Dhabi tells us, “Iftar meal should always start with a source of simple sugar to compensate energy lost during long fasting hour and nothing beats dates with that. Along with dates, a cup of laban could be consumed as a good source of minerals and protein for the body. A cup of warm, non-creamy soup helps human’s stomach to receive food with better digestion and less discomfort. After having these starters, it is recommended to have a break of 10 minutes then go to the main meal, which should be a balanced one containing sources of lean protein, such grilled fish or chicken, low glycemic index carbohydrates, such as brown rice or boiled sweet potatoes, in addition to a source of vegetables, raw or cooked, with little oil. It’s common in Ramadan feast to enjoy certain types of appetizers as samosa or kibbeh, however, having them in lighter version, that is baked not fried, will guarantee less after-meal discomfort and less calorie intake. The body needs to be hydrated more due to high rate of sweating. Two liters of water at least should be consumed daily. It might be challenging but having a bottle of water always available around is a good reminder for us to drink. Lastly, you need not stop your exercise regimen during Ramadan unless indicated by physician. It’s still advisable to exercise for 1 hour, 3-4 times a week in the non-fasting hours.”
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#Drinks By Ritu Chaturvedi fussfreecookingblog.wordpress.com
Jallab Method
Ingredients Serves 4 8 tbsp Jallab Syrup 2 tbsp rose water 2 tbsp raisins 2 tbsp pine nuts
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3 cups Chilled water 1 cup black grape juice pinch of salt Ice Cubes
•
Soak Pine nuts and raisins in the rose water. Mix Jallab syrup, black grape juice, chilled water, salt in the jug. Stir well with ice cubes and pour in the tall glasses. Top with pine nuts and raisins. Serve chilled.
Summer Cooler Method
Ingredients Serves 4 200g dried apricots 500 ml water 2 sticks of lemongrass 4 tbsp brown sugar 1 tsp dry roasted cumin seeds
1 tsp grated ginger 2 tbsp lime juice ice cubes mint leaves for garnishing
•
Boil water with lemongrass and cool. Discard the lemongrass and add dried apricots. Keep it in the fridge for 3-4 hours. Blend the soaked apricots in the blender with sugar, lime juice, ginger and cumin seeds. Adjust the consistency by adding cold water, and serve into the ice cubes filled glasses. Garnish with mint leaves and serve chilled.
#Salads
Recipe & Images: Anja Schwerin
By Anja Schwerin www.anjasfood4thought.com
Berry Salad with Orange Cream and Pistachios Ingredients
Method
Serves 3-4 Salad 1 cup strawberries, quartered 1 cup fresh blackberries 1 cup fresh blueberries 1/2 cup pomegranate arils Fresh mint leaves 1/4 cup pistachios Dressing 1 cup whipping cream 3 tbsps honey 1 teaspoon orange blossom water
•
•
•
Combine honey, orange blossom water and chilled whipping cream in a chilled metal bowl. With a mixer on low speed, beat cream mixture until it starts to thicken. As the cream gets heavier, turn up the speed. Keep whisking until consistency has soft peaks. Toast whole pistachios in a dry pan over low heat. Shake the pan regularly to ensure even roasting and avoid burning. Let cool, then finely chop. Set aside. Mix salad ingredients in separate serving bowls. Garnish with more mint leaves. Top with Orange cream and sprinkle over the roasted chopped pistachios. Ready to serve.
...#Salads
Fennel Citrus Salad with Lemon Cardamom Dressing Method
Ingredients
•
Serves 4 Salad 2 fennel bulbs, thinly sliced 2 oranges, peeled and cubed 1 punnet blueberries 1/4 cup chopped almonds
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Dressing 3 tablespoons honey 2 tablespoons water 2 tablespoons fresh lemon juice 1/4 teaspoon ground cardamom
•
To make the dressing, combine all ingredients in a pan and bring to a boil. Let cool. In a salad bowl, combine sliced fennel, orange cubes and blueberries. Drizzle over the dressing and garnish with chopped almonds.
Avocado Fruit Salad Ingredients Serves 3-4 Salad 1 avocado, peeled and cubed 1 cup strawberries, quartered 1 cup fresh pineapple, cubed 1 cup fresh blueberries Dressing Greek Yogurt honey
Method •
Mix salad ingredients in separate serving bowls. Top with Greek yogurt and drizzle generously with honey. Ready to serve.
Ramadan Repertoire: The MENA Collection
The month-long period of fasting for Muslims in the Middle East and North Africa is as much about abstinence as it is about food and family gatherings. From communal-style Emirati ouzi platters to hearty Egyptian stews and crispy Algerian appetizers, discover the varied flavours and hidden culinary traditions of these regions. By Jehan Nizar Freelance Features Writer
The Middle Eastern Collection
UAE
Any doubts about the UAE’s rich bedouin lineage will immediately be put to rest on witnessing the culinary and cultural traditions that are observed during Ramadan. It’s no surprise then that the mere mention of Ramadan brings to life images of well-planned out communal Iftars for Emirati Musabbeh Al Kaabi who is Executive Oriental Chef at Jumeirah Zabeel Saray. Al Kaabi’s entire face lights up when he talks about a simpler time growing up in Al Ain, when the onset of the month signalled a burst of frenzied activity in every household in the neighbourhood. The women of the family would get together to informally decide who would be designated with the task of making specific dishes for the entire month and the system was fairly easy – whoever cooked the best version of the dish in question was given the sole responsibility of making that one dish for the entire community, for the duration of the month. The men, in the meanwhile, would choose a house for all of them to gather in, make seating arrangements and light up the courtyard. The star in this month’s culinary repertoire for Al Kaabi is Lamb Ouzi. If made strictly adhering to a traditional recipe, the preparation of this dish is a rather elaborate affair that calls for a whole lamb to be wrapped in a seamlessly-
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woven date palm leaf parcel, which is lowered into an ingenious sort of oven in the ground and allowed to cook for anywhere between six and 14 hours.
Modern chefs such as Al Kaabi are keen to pass on their country’s rich culinary legacy and have devised a clever method by which to retain all the flavours of a bygone era in a modern kitchen through a relatively simple but equally effective slow cooking technique.
Image: Jehan Nizar Recipe: Musabbeh Al Kaabi
Lamb Shank Ouzi and Oriental Rice Ingredients For the lamb shank 400 gm trimmed lamb shank salt and pepper to taste 5 gm ghee 10 gm finely chopped onion 5 gm peeled and minced garlic 5 gm coriander leaves 1 stick cinnamon 20 gm chopped tomatoes 5 gm tomato paste ½ cup water
Method For the rice 150 gm Basmati rice 10 gm finely chopped onion 20 gm minced lamb salt and pepper to taste coriander leaves for garnishing
• • • • • • •
Take the lamb shank, season it with salt and pepper and seal it in a very hot pan. Heat some ghee in a pot and then add the onions, garlic, coriander and cinnamon and wait until it becomes a golden colour. Add the fresh tomato, tomato paste and water and cook for 90 minutes. To make the rice, wash the grains thoroughly three times. Heat another pot and sauté the onions till they turn golden. Now add the minced lamb and rice mix and keep it to a side for a while. Add water to the mixture, season with salt and pepper and cover and cook on a low flame. To plate the dish, place the oriental rice in the centre of the plate with the lamb shank Ouzi and garnish with coriander leaves.
Image and Recipe: Mohammed Diri
Syria
Being born in Aleppo, a city that is frequently dubbed the informal culinary capital of Syria, is a privilege that Mohammed Diri, Executive Chef at the Grand Bellevue Hotel does not take for granted. The cuisine of the country, he states, still reflects strong Ottoman influences. There are also certain traditions that accompany Ramadan, which people follow religiously. One of these is that on the first day of Ramadan it is obligatory for grown sons to bring their wives and children to the home of their parents for Iftar. Syria also holds the distinction of being home to the fiery red Aleppo muhammarah paste, which is made from dried Aleppo peppers, ground walnuts, olive oil and pomegranate molasses. Fattoush salad is another permanent fixture at every Syrian table during this month. Kibbeh Nayyeh is one delicacy that is relished during this month and Diri is just one of many Syrians who cannot get enough of this deceptively simple dish, which consists of minced raw lamb or beef, mixed with fine bulgur and spices. Ma’arouk bread is another speciality that is reserved for the month of Ramadan and this sweetened loaf of bread is usually enjoyed during the pre-dawn meal known as Suhour. Just when you thought Ramadan main courses were mostly about the red meat, Diri mentions that fish ranks quite highly on the popularity stakes, which is why he chose to share a recipe for the spicy Samke Harre. The flavours of this baked fish dish are elevated by the spicy addition of peppers and onions.
Samke Harre Method
Ingredients 500 gm fish fillet salt and pepper 5 gm coriander powder 7 gm cumin powder lemon slices 10 ml olive oil 50 gm onion white 20 gm garlic 5 gm green chilies
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100 gm bell peppers 8 gm crushed Aleppo red pepper 70 gm walnut 150 gm diced tomatoes 50 gm tomato puree 30 ml fish stock 10 ml lemon juice 10 g coriander leaves
• • • • •
Preheat the oven to 180ºC, rub the fish with salt and spices. Put the lemon slices in the dish too and brush the surface with hot oil. Wrap the fish with aluminum foil and roast it for 25 minutes or until cooked. Remove the foil but make sure it remains warm. In a saucepan, heat the oil and add the onion as well as garlic until it is golden brown. Add green chillies, bell peppers and the Aleppo red pepper. Sauté all of these with the walnuts for 3 minutes. Add the diced tomato and puree with fish stock. Cook this mixture for 10 minutes then adding the remaining coriander and cumin powder and finish with lemon juice and coriander leaves.
Image: Jehan Nizar Recipe: Talal Mohmmad Yousef
Mahashi Ingredients
Method
Half a kilo minced meat 250 gm of rice (2 cups) 100 gm onion Pinch of minced garlic 1 tbsp minced mint leaves 1 tbsp salt ½ tsp pepper 1 tsp turmeric 1 kg zucchini
• • • •
½ cup water 60 gm tomato or 3 tbsp tomato paste
•
Jordan
•
Add the minced meat to well-washed rice, onions, minced garlic and soft mint Season the mixture with salt, pepper and turmeric and mix well. Cut off the zucchini head and delicately scoop out the inside flesh. Place the remaining zucchini in a bowl of cold water. Stuff three quarters of the zucchini and then seal it with the top of the vegetable. Keep in mind that mahashi is usually made with lamb chops so take a round pot and cover it with the lamb chops and then perch the stuffed zucchini on top (rice side up). Add ½ cup of water, the tomato paste and salt and pepper as per your liking. Cook on high heat for a few minutes and then over a low heat until cooked Serve hot.
The build-up to any festival is usually more exciting than the event itself and Ramadan in Jordan is no different. According to Talal Mohmmad Yousef, Executive Chef at the Radisson Blu Resort, Sharjah, the real preparations in his home country get underway about a month in advance. If there is one thing that really defines Ramadan for Yousef and the majority of Jordanians, it would be the juices and he says the popular kamardeen (dried apricot), tamarhindi (tamarind) and soos (made from the liquorice root) syrups are made in advance. The children, he says, look forward to all the sweets such as Awaamat (similar to lugeimat), Kunafa and the quirkily shaped Asaabeh’Zainab, which quite literally means Zainab’s fingers. Katayef is another naughty treat that is usually made during Ramadan and
was traditionally hawked by street vendors across the Levant region. The filling for this sweet dumpling usually comprises unsalted cheese, a mixture of nuts, powdered sugar, vanilla extract and cinnamon. For Yousef, like most Jordanians, Ramadan would not be complete without Mahashi making an appearance, which is why it is the dish he chose to make to capture the essence of Ramadan flavours in his home country. The beauty of this dish is that it can be made by filling whatever vegetables are in season with a flavourful rice and meat stuffing that is moistened with a tomato sauce that has hints of mint, garlic and cardamom.
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The North African Collection
Image and Recipe: Radia Si Youcef
Algeria For food blogger and stay-at-home mum Radia Si Youcef, it is the memory of simmering pots and pans in her mother’s kitchen in Algeria and the sight of ingredients such as chickpeas and dioul pastry wrappers that are synonymous with Ramadan for her. She was so used to buying stacks of these freshly-made wrappers (that served as the base for the meat stuffed and fried bourek and brik and savoury meat pies or pastilla) from the old ladies in the marketplace back home that when she moved to America with her husband she learned how to painstakingly make them. Soup, she maintains is the one thing that will take pride of place at every Iftar table in Algeria, whether in the form of the Chorba Frik made with green wheat, lamb, tomatoes and herbs or the world-renowned Harira that has adeptly mastered a soul-satisfying combination of tomatoes, lentils, chickpeas
Bourek Ingredients For the Filling: 1 tsp vegetable oil to fry the filling in 1 big onion minced 500 gm ground beef 1/4 tsp cinnamon 1/2 tsp salt 1/4 tsp pepper 2 tbsp minced parsley 1 egg 100 gm shredded cheese to taste For the Bourek 1 packet of brick sheets or diouls. Alternatively spring roll sheets Enough vegetable oil for deep frying the boureks Lemon Wedges for Serving
Method •
Heat the oil in a saucepan, and sauté the onion until translucid on medium heat.
•
Add the ground beef, making sure you break it into lumps using a wooden spoon.
•
Add the cinnamon, salt and pepper. Cover this mixture and let it
and meat. It also serves as the perfect
simmer on a low heat setting for 10 minutes, making sure you mix
plunging bowl for the crispy boureks. L’ham
it from time to time.
Lahlou is another authentic dish that makes a grand appearance at Ramadan. A rather unusual sweet meat dish, it is made by stewing prunes, apricots, raisins and pears, which are then added to a separate pan that
•
Add the parsley.
•
Take the pan off the heat. Add the egg and quickly mix it with the meat.
•
Put it on a low heat setting again and add the cheese. Once the cheese is melted, it is ready. Put in a bowl, cover and let it cool.
•
contains slow-cooked cubed lamb.
Roll the boureks following the directions on the brick sheet package.
•
Deep fry them and serve hot with lemon wedges.
As with most gifted domestic divas, the recipes that are likely to score the maximum number of repeats in her kitchen are those that are enjoyed by her children, and it is perhaps her daughter’s love for the cigarshaped boureks that make them even more special for her this time of year.
Radia has also collaborated with two other mums of Jumeriah Baccalaureate School to create a cook book called "From our world to your plate". A compilation of tested recipes gathered from the international school community with recipes representing different countries around the world - the proceeds from this book has benefitted Dubai Cares. An inspiration indeed!
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Egypt While Foul Medammes may have put Egypt on the culinary map during Ramadan, a conversation with Haytham El Sayed, Executive Chef at Time Oak Hotel & Suites, makes you wonder whether it is actually the country’s enviable variety of sweets that are its real claim to fame. And if he can be considered an unbiased judge, his mother’s desserts were the stuff dreams are made of and she would go to great pains to create different confections every day of this month. From cream-filled Kunafa to the milky Umm Ali and crispy fried Zalabiya doughnut balls, he along with a bunch of loyal fans would wait for the evening Azaan at sunset so they could dig into their portion of the treats she so thoughtfully distributed throughout the neighbourhood. A sweet staple that makes its presence felt every Ramadan is Khushaaf, a combination of dates, dried fruit and coconut that can be soaked in milk, apricot juice or water and Egypt’s answer to the mandatory single date that is eaten at sunset. If you thought sweets stole all the attention this month, you’d be slightly overwhelmed if you heard El Sayed reeling off a list of some of the signature dishes that the fasting population looks forward to. The sheer number of variations of Foul Medammes itself is mind-boggling - from a baked version of the much-loved creamy fava bean paste to one served in a hot skillet with an egg. Vegetables play an important nutritional role during this month, which probably explains the popularity of okra or bamia. However, in true to form Arabian fashion, the Egyptians love cooking their vegetables along with meat resulting in a delicious okra and meat stew with a strong tomato base called Bamia Bel Mouzah, which is El Sayed’s weakness during Ramadan.
Bamia Bel Mouzah Method
Ingredients 1 ½ tbsp butter or oil 900 gm stewing lamb or beef, cut into one-inch cubes 2 onions, finely chopped 2 cloves garlic, finely minced 1 tsp ground cumin 1 tsp ground coriander 1 cup peeled, seeded and chopped tomatoes
3 tbsp tomato paste 1 cup beef stock or water, or as needed 2 tbsp chopped fresh coriander (optional) salt and freshly ground pepper 680 gm okra juice of 1 lemon
• • • • • • •
•
• •
Preheat an oven to 325ºF (165 ºC) In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot. Add the onions to the fat remaining in the frying pan and sauté over medium heat until tender and translucent for 8-10 minutes. Add the garlic, cumin, coriander, tomatoes, tomato paste, stock and fresh coriander (if using). Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake until all the liquid is absorbed for about 1 1/2 Hrs. Taste and adjust the seasonings. Meanwhile, prepare the okra. In a sauté pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil add the okra and saute for 3 mins, stirring gently. Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface if you wish. Re-cover the dish and return it to the oven. Bake for another 35 minutes. Add stock or water if the mixture seems too dry. Serve the Bamia stew piping hot.
Image and Recipe: Haytham El Sayed
Ramadan Repertoire: The Halawiyat Collection
With its mosaic of Middle Eastern and Indian communities, Dubai has inherited a serious sweet tooth. The Holy Month of Ramadan experiences a particularly acute form of ‘sugar surge,’ with fast-breakers looking to indulge far beyond the humble date. The sweet ecosphere of Iftar desserts is so overrun with both traditional Middle Eastern and Western treats, that one needs an orderly guide to put sense to this calorific anarchy. Here is an attempted categorization, albeit imperfect, incomplete and overlapping, of the city’s favourite sweet offerings. The sweet moral of this long story is that when you’re looking for sugar as an Iftar reward – or for a naughty cheat day – you must stretch your fingers far further than the city’s average, over-iced cupcake. By Arva Ahmed www.fryingpanadventures.com
Layered Filo Pastry
Baklava might well the most revered Middle Eastern treat, with the claim to its flaky filo origins hotly debated between the Turks and the Greeks. Rather than wasting time on debate, focus on the small pouch-like ‘bukaj’ or delicately rolled ‘asabi’ from Lebanese-born Samadi Sweets. These are best sampled warm so that the ghee within the filo layers and warm cashews or pine nuts can melt together into one magically decadent moment. For more lively layered action, tuck into an Egyptian feteer tossed with far more skill than that needed to polish off the pastry at your dinner table. Bakers at restaurants like Soarikh and Al Ammor conceal a range of sweet fillings between the sheer sugar-doused layers. Anything goes, from warm custard to naughty Nutella.
Cream-Filled Treats
Arabic clotted cream or qashta whips up lucrative business across many traditional Middle Eastern sweet shops during Ramadan. Perfumed with the essences of rose and orange blossom, this luscious cream smears its way across discs of golden kataifi noodles (osmaliyeh), into parcels of puff pastry (warbat), over cakes of caramelized semolina (mafroukeh), and into baby pancakes pinched at the edge, rolled in pistachio powder and drizzled with syrup (qataif). Qataif deserve a special mention because families seek them most commonly during Ramadan, sweeping up ready-made pancakes from the market and filling them not only with cream, but also with cheese, nuts and even Nutella! The most decadent versions are folded over into crescents, deep-fried and soaked in syrup – enough to make a fast-breaker regain his lost intake of calories for this year. And the next.
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Images: Arva Ahmed
Another cream variant that owes its allegiance to local Persian shops is Noon-e-khamieh, or rose-perfumed cream cuddled into voluptuous choux pastry. Pair the seductively textured version at Pars in Satwa (behind the basketball court) with a petite istekan of mint tea – your last slender sight before the creamy repercussions hit.
fridges until a knowledgeable customer walks in for a piece. A paste of Akkawi cheese and flour are set into tender sheets, sliced lengthwise, spooned with qashta and rolled into ‘cheese cigarettes.’ The most noble kinds are graced with rose-perfumed sugar syrup, ground pistachios and preserved petals of lemon flowers.
Cheesy Desserts
Sweet Fritters
Completely contrary to the cool, creamy cheesecake creations of the West, the Middle East focuses on more firm, yet easy-to-melt cheeses like Nabulsi and Akkawi for its desserts. A syrup-drenched slice of Knafeh Nabulsiya, the Palestinian pie with crunchy kataifi noodles atop warm melted cheese, is known to bewitch even those who staunchly deny having a sweet tooth. To avoid experiencing giggly delirium after one exceedingly rich slice at the Palestinian Qwaider Al Nabulsi, call for a scathing dark cup of unsweetened Turkish coffee. Rolls of Halawat Al Jibin are far more inconspicuous than the ostentatious trays of knafeh, sleeping quietly in shop
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Deep-fried dumplings are such an obvious sweet creation that it is rare to find a community in the city that doesn’t sizzle up dough for dessert. From the Emirati legaimat twirled with unctuous date molasses at Al Fanar (Jumeirah) to the crispy yellow tubes of zullbiya stacked in any Iranian sweet store, regional fritters can give any Western doughnut shop a run for its sugar. Other variants include pinecone-shaped macaron spiked with aniseed, syrup-bursting spheres of luqmat al qadi (‘small bites fed to the judge’) and cloyingly sweet logs of Persian bamieh that are aptly shaped like their nutritional nemesis: okra.
Images: Arva Ahmed
Cookies
One could pen an entire whitepaper on the types of cookies, from crunchy sesame-studded barazek and fair garaybi butter cookies to ma’amoul stuffed with ground walnuts, pistachios or fudge-like spiced date paste. A personal favourite during Ramadan are the oliveoil infused ka’ak, tender date-filled rings reminiscent of orange blossoms, mahlab (Saint Lucie’s cherry), cinnamom, cardamom, nutmeg and cloves. If an Iftar buffet table assaults you with a confusing array of cookies from the East and West, the choice is obvious: leave the chocolate chip cookies for the simpletons.
Cakes
Basbousa is one of the most popular semolina cakes across sweet havens of the city, though a personal favourite is the coconut-infused one at Asail Al Sham. Each syrup-drenched square typically boasts an almond at the top, or more extravagant versions are completely
encrusted with mixed crushed nuts. The Lebanese sfoof at Samadi is another moist rich treat, its claim to fame being the unmistakable spiced aftertaste of turmeric used in the batter.
Halwa
The binary world of halwa comprises sweet (Arabic: helou) concoctions made with either starch or with a nut butter like tahina. Bowls of translucent Omani halwa grace everything from traditional marriages to funerals, though the best places to indulge are at the shops in Abu Hail where the treat is still molten warm and fragrant with saffron and cardamom. But be warned, these quivering bodies of caramelized sugar, starch and ghee induce a most severe bout of sugar coma. Less commonly found but still of decadent importance is Emirati khabees made with smoky roasted flour and ghee, or fat fudge-like slabs of tahina-based Rahesh, best enjoyed from the Iranian sweet shops around Nasr Square in Deira.
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Puddings
Finding the best soul-warming Egyptian bread pudding or Umm Ali seems to be the sweet quest of many a resident in the city. The worthiest kinds are warm, lusciously creamy and garnished with a textural trio of almonds, pistachios and raisins. Khaleeji ‘aseeda’ is yet another pudding with ancient origins in the desert region. Its addictive date (tamar) and pumpkin (bobar) variations have successfully weathered the test of time, often carving a sweet place for themselves on traditional Emirati marriage and iftar tables.
Ice cream
May no sweet discourse be complete without a chubby scoop of ice cream. Lick past plain Jane vanilla towards something more regional, like Persian saffron and rosewater ice cream studded with pistachios and knots of cream (bastani). While the version at Iranian Sweets (Al Rigga Road) is delicious solo, it can also be placed atop a bed of faloodeh – frozen sweet vermicelli stirred with lime or sour cherry juice.
If eating your way through this list doesn’t cast a dizzying saccharine spell over you (and an additional few pounds), then strut across to any Middle Eastern sweet store during Ramadan. The Holy Month is the time when sweet makers dip into all their creative reserves to bring out the best of both traditional and newage treats. Be it the sanobari, sohan or shabbakiya, there’s bound to be a sweet ethnic discovery just waiting to be eaten.
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Booza Another popular ice-cream is the pistachio-crusted Syrian booza from Asail Al Sham Sweets, which looks more like a Swiss roulade than an ice cream. But ice cream it is, and a violently pounded one at that. The liquid ice cream mix contains exotic polymers (mastic and sahlap) which are vigorously beaten to render a delicately chewy, hard-to-melt frozen treat.
Sweet Potato Booza Ingredients
Method
1.8 kg sweet potato
•
Roast the potato for 1 hour with 175 degrees
15 gm salt
Celsius once its’ cooked removes it in the oven
15 gm lemon salt
and make it
225 gm tahina paste
•
20 ml olive oil
cold. Once it’s cold remove the skin of the potato and put it in the blender then add yogurt, tahina
400 gm yogurt •
paste, salt and lemon salt and blend it for 4mins.
•
After 4mins remove it from the blender and put it in an ice cream container then put it in the freezer to
•
form an ice cream or leave it for 12hrs to one day.
•
Once it’s frozen put the ice cream in the ice cream machine and blend it again to become smooth.
Booza Image and Recipe: Ritz-Carlton, DIFC Savory ‘Booza’ - The star of the Iftar menu here is set to be a variety of Savory ‘Booza’, the Arabic word for ice cream, served as unique condiments to the Falafel Waffle, which proved to be a hit at last year’s Iftar. The Savory Booza is offered in four popular Ramadan flavors; tahini, beetroot mutable, sweet potato mutable and hummus. Iftar Buffet: Sunset-9pm at the Ramadan Majlis AED 215 for adults, AED 110 for children (6-12 years), including soft beverages
#DubaiDining
New Openings By Debbie Rogers www.coffeecakesandrunning.me
Seven Sands Walk to the farthest end of The Beach, JBR and just when you think you’ve missed it, you will find the newly opened Seven Sands Restaurant. Inspired by the seven coloured sands from the seven emirates of the UAE, it serves a wide range of Emirati and traditional Arabic dishes, in a beautiful modern setting with a great seaview and outdoor terrace as well as plenty of indoor seating. Brought by the hospitality team at the Dubai World Trade Centre, this is an attempt to fill the gap amongst home grown Emirati restaurants in Dubai. The executive chef, Rabah Samra guided us through the menu - every dish was a contemporary take on traditional Emirati dishes like the Emirati Fouga, Jisheed (local shark cooked with bzar, turmeric and preserved lime) or the Lamb Thereed (a bedouin stew with marrow, pumpkin and potatoes). We loved the Kibbeh Al Bezar and the Seven Sands Signature Grilled catch of the day
We take a look at the two dining venues that we visited recently - from an unique steak house to an Emirati find, they find places in two extremities of our flavour palate. Interestingly, both of them are in the same location - The Beach in JBR and both surpassed our expecations.
Salad with tossed roca and homeidh leaves (local salad leaves) - something that we hadn't tried before. Leave plenty of room for mains and desserts for the menu is very expansive. Our top pick is the Kunafitna - a Levantine cream pastry soaked in infused roase water syrup woth cardamom brulee and tropical fruits. If you are taking a group of friends then you can order a whole Ouzi or Mansaf dishes (priced at AED 1500 and requires a 24hour notice). All dishes are served with a modern and contemporary twist and we are really happy to have an Emirati restaurant opening its doors in new Dubai. We’ve promised ourselves a return visit soon for Emirati breakfast, once Ramadan is over. www.sevensandsrestaurant.com
Wrapped Bzar Prawns with sweet chilli dip
Images: FoodEMag dxb
{Editor's Pick: We also had an exclusive iftar
and suhour menu tasting in Seven Sands. From traditional Ramdan drinks like Jallab, Kamaruddin to desserts like Um Ali, this is likely to be a sumptuos Iftar experience without being an elaborate Buffet spread. The Iftar set menu is priced at AED 135/person and Suhour set menu is at AED 75/person}
Kunafitna
Leqaimat
Our entire table spread
...#DubaiDining Lamb Chops carved by our table side, finished in sizzling butter and sea salt.
BUTCHA Steakhouse & Grill New to The Beach, JBR, this Turkish steakhouse restaurant and butcher shop is passionate about their meat. Originally from Turkey, Butcha is the first certified restaurant in Dubai to have the facilities to dry-age meat on-site. We dined on a twenty-eight days dry aged steak, fine lamb chops carved at the table, a platter of mixed starters and a fillet steak, again carved at the table side and finished in classic butter! We loved the traditional Turkish favourites such as the Char-Grill Kofte, marinated Chicken Shish and Shashlik succulently marinated tenderloin chunks placed on a skewer, with additional shallots. The winner would be the traditional Turkish baklava, served with vanilla ice cream. With plenty of side dishes and a peep into the open kitchen where the chefs cook on wood fire and char grills (no gas here), this is surely going to be one of the favourite steakhouses (without alcoholic license) specially with the reasonable price pointers. A return visit entailed a sampling of the burger menu. Regular cooking classes on steak and cuts are on the cards and this would be an interesting addition. www.butcha.com
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Hot Berry drink that's supposed to sizzle well with steak. If not spirited, we'll go for hot!
{Editor's Pick: A delicious four-course
'meaty' menu during Ramadan. Priced at just AED 160 per person, Butcha is offering a selection of some of the chef’s favourite dishes and succulent meat treats. The Iftar menu will run from sunset through to 3am, with the normal menu also being available throughout Ramadan.}
#ChefInterview By Ishita B Saha www.ishitaunblogged.com
From receiving acclaim for his good looks as well as his passion for cooking, it is hard to keep up with all the titles that are conferred on Chef Vikas Khanna. A restaurateur, a TV host, an author, a humanitarian and of course the Michelin star association – there are too many overwhelming feathers in the cap that he so humbly wears upon his head. I have had the pleasure of meeting him in Dubai on two occasions – once after the launch of his restaurant Junoon, and the second time when he came to launch his new cookbook – World Feast. And in both occasions Vikas Khanna has left me overwhelmed and awe inspired.
Your latest cookbook is called World Feast – My favourite Kitchen. One would have expected a cookbook with Indian recipes from an Indian chef. Surprisingly, it isn't.
Why should an Indian author have to write only an Indian cookbook or why does it have to be on curries? If you are talking of freedom of expression, why will I not be given that freedom? If an American Chef like Paula Wolfer can write on Mediterranean cuisine, why can't I write what my staff cooks in the Junoon kitchen? I entertain a lot at home and I am always cooking. And since I live in a central location in New York, everybody loves to come to my home. And every time it is not an Indian menu - that has been my first inspiration. Why can’t we have international recipes cooked in Indian homes and why can’t I write about these recipes that I cook at home?
Do have any favourite recipes from the book?
My favourite recipes would be all the favourite recipes that is cooked in Junoon’s staff meal. Junoon is extremely international – there are more than 17 nationalities working in the kitchen. Every recipe has a different story and inspiration but I believe this happens probably only in America. If you randomly ask a staff about what they are eating, you will probably hear something like this – we are having Mexican food with a Chinese dip, French bread, gulped down with a Brazilian drink – in an Indian restaurant! So one day I put my foot down and said we have to stick to one cuisine. If it is Brazilian, it has to be Brazilian all the way. But my manager said – Chef – we love it! Chaos leads to inventions, chaos leads to creativity. And I realized yes, that’s how it should be.
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Is the Dubai dining scene comparable to other global cities?
We shouldn’t compare with New York at all. Excepting New York, the dining scene in every global city is very similar. People are eating out almost four nights a week and they are eating every different cuisine every single night. This can only happen when a city is attracting group of chefs from their native speciality cuisine. If you look at Bombay, if you visit a Mexican restaurant, Indians are cooking it. What should be the only reason to buy World Feast? Because of inspiration. We give you facts but we don’t tell you to work on it. I will show you the road. You figure out your own destination and where you want to stop. You can create anything you want. For home cooking it has to be experimental. Precise recipes and methods work only for restaurant chefs.
Your next book – Utsav (it recently unveiled in Cannes) is supposed to be very different.
My next book – Utsav is going to cost INR 8 Lakhs or 16,000 USD. Tell me which country has the power to be the most diversified nation in this world? Have we ever been able to tell that to the world? In this book, I am telling the story of India through utsavs or festivals. An average Indian would go to 6 - 10 festivals. I have covered almost 90 festivals and the food that is cooked during each festival, why it is cooked and every ritual. It's not only a cookbook, but I am also showcasing Indian women - their attire, their jewellery - across the different regions of India.
One thing that should be there in an Indian kitchen?
Please buy a Masala dabba - you know the small containers which hold the spices!
World Feast is a festival of flavours from the most amazing global kitchens and encompasses recipes from all-American favourites to Italian classics, from Indian to Middle Eastern kitchens – recipes that one would cook in a contemporary global home. Vikas Khanna and the founder of Junoon – restaurateur Rajesh Bhardwaj, have worked closely with the team of chefs including Executive Chef Steven Hubbell, to come up with locally inspired dishes for Junoon Dubai using ingredients sourced in the Middle East.
#DubaiDining
Iftar Spread... lavish or humble? By Ishita B Saha www.ishitaunblogged.com
Flavours Of The World at Caravan Caravan, the all-day dining restaurant of Ritz Carlton JBR, has put together some traditional Ramadan dishes and beverages from around the world with specialty dishes such as Nasi Goreng from Indonesia, Beef Rendang from Malaysia, Tandoori and curries from India and amazingly crafted Arabic dishes such as Kebbeh Tart, Emirati Lamb Ouzi and Moroccan Mobakar Lamb. There is an interesting mix in the menu and twists - for example the Date Taffy Lollipops with dried fruits and nuts, was inspired by Executive Chef Eric Meloche's childhood memories of throwing maple syrup on snow, freezing it and turning it as sticky and chewy candies. These were recreated by ticks of happiness... Arabic flavoured lollipops created by pouring chocolate into carved grooves on a huge block of ice! With a series of entertainment acts including a live
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musical performance and falconry experience, indoor and outdoor seating arrangements in a Ramadan tent, an exclusive Ă la carte Suhour menu, this would be our top Iftar recommendation, if not for anything but for the Date Taffy Lollipops (we've shared the recipe earlier in our Ingredient101 section) and the beautiful Ramadan Kebbeh Tarts! From Sunset till 9.30 pm. Price: AED 220 per adult, including water, Ramadan beverage selection and soft drinks and AED 110 per child (5 -12 years old). The Suhour menu is available from 10.30 pm until 02.00 am and requires a minimum spend of AED 90. www.ritzcarlton.com/Dubai
Dubai has a never ending list of Iftar offerings throughout Ramadan, many of them really lavish. Although we don't think that these elaborate Iftar spreads embody the true spirit of Ramadan, we do take a look at a select few 'Dubai' styled Iftars from amongst the ones that we have had a preview to and would like to recommend.
Images: Ishita B Saha
Constellation Ballroom in The Address Dubai Marina This is my third year of visiting Iftar at the Constellation Ballroom and this time the arrangement that we saw during the Iftar preview surpassed everything that we have seen in the previous years. Starting from the warm candle-lit entrance to canopies overhead individual group seatings, the Iftar setting here is ideal for getting together with families and group of friends. Sunset onwards. Price: AED 190 per person for Iftar Buffet inclusive of juices, coffee & tea. Iftar buffet at Constellation Ballroom & Shisha at Shades - AED 250 person. www.theaddress.com
{Editor's Pick: For an unique and an
alternative Iftar, step into 'The Ramadan Garden', the pop up Iftar at the A4 Space in Al Serkel Avenue in Al Qouz. The special menu is created by Ghaf Kitchen and you may choose to sit on the ground level - the Potting Shed or in The Tree House on the Mezannine level which is also available for private and corporporate bookings. Served family style and in a quirky but cute style, dine on some Ghaf favourites - make sure to leave room for dessert if you can. Aed 95 for two courses and an extra Aed 25 for dessert!} Image: Ghaf Kitchen www.ghafkitchen.com
...#DubaiDining
An Avante-Garde Iftar at Qbara A slow cooked lamb shoulder, marinated for a day and then slow cooked over a 24-hour period and worth every little herb and spice and yoghurt spent on the marination, or the spicy grilled Chilean sea bass served with oriental rice and grilled vegetable mechouia, this is one Iftar menu that is deliciously elaborate without any semblance of a lavish buffet spread. With surprsing twists to traditional favourites from the Gulf and Levant to Morocco and Turkey, Qbara still rules as the city's favourite hot venues to visit. Our Iftar preview started with a table-top spread of cold appetisers, selection of Arabic bread with olive oil and wild Image: Frying Pan Adventures www.fryingpanadventures.com
zaatar dip, chickpea hummus, baba ganoush and butter beans with feta and zaatar crush. A choice of soups soon followed - Qbara’s signature harira soup, a take on the Algerian and Moroccan lentil, chickpea and beef classic; a clear lentil soup; and an Iranian saffron-inspired chicken and vermicelli soup. Amongst the warm appetisers, our top pick would be the soft-shell crab saj while for dessert we would highly recommend the mahalabiya brulÊe created using locally sourced camel milk and served with raspberry jelly and pistachio praline. From Sunset till 8.30 pm. Price: AED 245 per person or AED 190 per person for group bookings with a minimum of 20 diners. www.qbara.ae
{Editor's Pick: For a soulful alternative
Iftar, book into Frying Pan Adventures as they collaborate with Gulf Photo Plus in showing you a different face of Ramadan on their #unseenDXB Iftar & Photography walk through Naif in Old Dubai. Strictly not for those who prefer logically planned, neatly manicured areas for street photography! The walk would last approx. 5 hours starting at 6:30PM and is priced at Aed 595.00 / person.}
#Coffee
By Debbie Rogers www.coffeecakesandrunning.me
Demi at Ninety Plus Geisha Estate
Cafe Rider’s Championship Barista There’s passion, and then there’s Barista Passion, the kind of passion that gets you to the World Barista Championship in Seattle! Meet Dmitriy (Dima) Grekhov, the Head Barista from Cafe Rider in Al Quoz. I had first met Dima over a year ago when he had messaged me to tell me that he was working at Cafe Rider in Al Quoz, a newly opened speciality coffee & custom motorbike shop and that I should pop by one day and try their coffee. I did. And I fell in love with Cafe Rider and now I am a regular visitor. Although I ‘pop in for a coffee’, I always end up chatting to Dima and his team about coffee, brewing methods, sample different types of coffee and exchange notes on my coffee finds when I come back from travelling. Dima was the winner of the 2014 UAE Barista Championship and this April he went to represent the UAE in the World Barista Championships in Seattle. I caught up with Dima over a coffee, of course, to chat about the Championships and his experiences. Dima’s trip to the Championship started in Panama where he went to Ninety Plus Gesha Estates to pick his own coffee berries. Recognised among the best in the world, this estate specialise in growing rare, slow growing, low yield, forest loving coffee varieties. Dima visited their 182 hectare boutique coffee production estate in Panama surrounded by volcanos, mountains and wild flowers where he spent two days carefully picking red coffee berries by hand. The precious berries were then taken back to the coffee plantation where they were meticulously sorted, dried and processed using special techniques. Sadly the berries
weren’t completely dried before Dima had to return to Dubai, so he left the berries and had them shipped over. After arriving back in Dubai, Dima waited patiently for his beans to arrive, where they were meticulously sorted and carefully roasted by the team at Speciality Batch Coffee to get the perfect taste profile that he wanted. Confident that he had a great coffee and a fantastic story of Bean to Cup, Dima then jetted off to Seattle with a suitcase full of coffee and all that he needed for the competition. The competition was streamed live, and in a rather surreal way I watched Dima as he brought the coffee beans to life during his 15 minute peformance where he had prepared four espressos, four cappuccinos and four original espresso-based signature beverages. Not only did he have to make the coffee whilst being carefully watched by expert judges, he also had to speak to the audience explaining his coffee, how he was making it and describe each drink in terms of the taste profile etc. Although Dima didn’t win this time, I’m fairly confident that he will be back at the Championships again, and maybe next time he will bring back the Championship Trophy to the UAE and it can rest somewhere amongst the showy customised bikes in the showroom. Although I am no motobike afficiando, I have to admit that there’s something quite sexy about seeing motorbikes transform in the workshop alongside your coffee experience, or maybe I’m just a little bit hooked!
{Coffee News: Third Wave Coffee
Shops are beginning to pop up across Dubai, and the latest one is a home grown concept based out of The Hundred Wellness Studio in Jumeirah. Simply called The Espresso Lab, this latest edition to the speciality coffee scene serves speciality coffee expertly brewed by skilful baristas. More in our next issue.}
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#Chai “When tea becomes a ritual, it takes its place at the heart of our ability to see greatness in small things. Where is beauty to be found? In great things that, like everything else, are doomed to die, or in small things that aspire to nothing, yet know how to set a jewel of infinity in a single moment?” – Muriel Barbery, in The Elegance of the Hedgehog.
A good afternoon tea is a bit of a luxury, a ritual that is more holistic than habitual. Here are two afternoon teas experiences that we simply loved.
Afternoon Tea at Ossiano, The Atlantis Experience an 'underwater' Afternoon Tea and watch the fish, rays and sharks plus friendly divers in the Ambassador lagoon. This is a great and affordable way to enjoy the otherwise expensive venue. You can enjoy a beautiful afternoon tea, starting off with miniature blinis, then move
onto your own three tiered stand of sweet and savoury delights that include some delightful scones, before choosing more delectable desserts including macarons and truffles accompanied by your choice of Jing Tea. Saturdays only 2pm-5pm. Soft drink option available during Ramadan.
Afternoon Tea at Al Bayt, The Palace Downtown Dubai A relaxed afternoon tea in a beautiful Arabian Lounge with views of Burj Lake and the Dubai Fountain and sun rays filtering through the floor to ceiling glass windows - the venue is quite exceptional. You can choose from an Arabian themed 'Timeless' Palace Afternoon Tea (think camel milk pistachio creme br没l茅e and saffron scones), a more 'Traditional' Afternoon Tea complete with tiered cakes stands, or otherwise. The Connoisseurs of Afternoon tea which has a different theme each month, and the last month we indulged in a deliciously divine 'Chocolate' themed afternoon. Timeless and Traditional Afternoon tea are available daily 2pm-6pm except Wednesdays and Saturdays when the Connoisseurs of Afternoon Team takes place. Al Bayt will go back with their month long themed tea afternoons post Ramadan.
#AbuDhabiDining
By Rupal Bhatikar www.foodienfabulous.com
Lunch at Market Kitchen The decor and service: Market Kitchen was already checking all the right boxes – airy interiors, enough bustle of activity yet quiet enough to talk and catch up with family and friends. I could easily see us coming back here again The Food: Market Kitchen is all about do what you do well instead of trying to do too much providing variety without too many options. Star of the entrees we tried was roasted fish with a black bean and scallion chilli – beautiful contrast of Asian flavors served with stir fried broccoli and baby corn with garlic and soy. It had all the right saltyspicy-sweet fleshy fish ratio that makes a show-stopper and is definitely THE dish to order on their menu. The Parmesan crusted chicken with in-season white asparagus and lemon butter managed to retain a delicious tenderness that is usually hard to find. The proportions were right, the flavors delicate, almost soothing. Four spoons attacked our dessert choice – Salted caramel Ice-cream Sundae with crunchy peanut brittle, caramel popcorn and a dark chocolate fudge sauce – and it was gone at the blink of an eye.
{Editor's Pick: We had a preview to the
special brunch created by Suzanne Husseini - a modern Arabic brunch menu that was available in the Market Kitchen throughout the month of May. Suzanne has also created a special Iftar and Suhour menu that will be available throughout the holy month of Ramadan.}
The Drinks: The Kumquat Mojitos would be our pick. The Sign off: The over-riding theme of subtlety stayed on through every course. For the quality of food we ate, the level of attention and service we received, and the discounts we got by virtue of using our Entertainer vouchers, made this meal appealing both to our senses and our pockets. Location: Market Kitchen, Le Royal Meridien, Khalifa Street, Al Markaziya, Abu Dhabi www.marketkitchenabudhabi.com
Lunch at Sontaya The decor and service: A short scenic drive along the clear blue ocean brought us into the ever so luxurious St. Regis with a stunning location. We dined al-fresco with fabulous pool-side and sea views. The Food: We sampled a lot of dishes and these are the highlights: Roast duck with chilli-soya bean sauce, spicy diced vegetables and soya foam, with crisp skin, cooked medium-rare - this was an instant hit and I’d highly recommend it. The pan-seared Seabass fillet with bok choy and soy reduction was packed with familiar Asian flavors and the details bowled us over – the fried crisp sticky rice and the mushroom tempura added great textural depth to dish.
Shots of espresso and desserts followed. Perfectly golden fried bananas, crunchy crumble with chilli flake and an airy coconut milk foam added new dimensions, wit the best of traditional flavors but executed with a modern flair that you would come to expect of dining at a restaurant in St. Regis. We’ve tried many a sticky rice with Thai mango but none presented as beautifully. Served covered with a mountain of candy floss that just melted away with the pouring of sweetened coconut milk, a fitting dramatic ending to a fabulous meal. The Drinks: Sip on the Asian mocktails! Sign off: Kudos to the team at Sontaya – they managed to impress us with every course. Location: Sontaya, The St. Regis Saadiyat Island Resort, Saadiyat Island, Abu Dhabi www.sontayaabudhabi.com
#Travel
A Tale of Travellers... Taking a year out from the rat-race to explore the world, former Dubai journalists Lucy Taylor and Joe Mortimer chart the highs and lows of life on the road, and travelling as a couple. This time from Peru!
San Telmo neighbourhood
Peru... By Lucy Forbes Taylor www.lucytaylortravels.com
according to her
Bus journeys in Peru are either an adventure or a neardeath experience, depending on your outlook: certainly, they require a relaxed attitude towards personal comfort.
(a huge corn cob topped with the musky local cheese) and roast guinea pig – sorry pet lovers – which isn’t bad; gamey, like rabbit.
Two months into our lives as budget-conscious travellers, that’s still not something I’d acquired, and as the coach tore round corners, throwing us across aisles and blaring the horn at anything stupid enough to get in the way, I sorely regretted the decision to make the day-long journey from Lima to Cusco overland.
Once you’ve explored the city, it’s about half a day’s journey by bus and train to the legendary Incan ruins at Machu Picchu. We spent hours admiring the precise stone architecture of temples and homes, all set against the glorious, soaring backdrop of the Andes mountains. Without a doubt, this was one of the most awe-inspiring places I’ve ever visited.
Luckily for Joe, even I can’t whinge for 22 hours straight, particularly with such a fantastic destination ahead to distract me. Cusco, in southwest Peru, is best known as the stop-off point for anyone heading to the Incan ruins of Machu Picchu, but we’d set aside a few days to explore the city itself – and were glad we did. As well as a wealth of colonial architecture and ancient ruins, this former capital of the Incan empire has several excellent museums and galleries, numerous artisan markets and some fabulous food. The fare is traditional and tasty, with local specialities including hearty meat and bean soups, choclo con queso
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Machu Picchu in the clouds
But the Incan exploration needn’t stop there: the Sacred Valley is home to several other sites, including Moray – a set of circular terraces, thought to be a sophisticated agricultural experiment – and the Maras Salt Pans, which are still worked today. One thing to be aware of is altitude sickness, as it’s a mighty mountainous region; Cusco itself sits at 3,400m above sea level. I was rather cavalier about this affliction beforehand, having never had problems before, and was promptly cut down to size by suffering terribly from it!
Llamas are a common sight in the narrow streets of Cusco
Soroche or mountain sickness can hit anyone, of any age, experience or fitness, at any time. Symptoms range from dizziness and headaches to vomiting and severe dehydration, so be sure to follow these handy hints for staying healthy at heights: • Don’t drink alcohol for your first few days at altitude; • Avoid heavy, greasy foods; • Stay hydrated with plenty of water; • Try the local coca de mate tea, made from coca leaves which have settling properties; • If all else fails, travel down to a lower altitude!
Trying choclo con queso
Images: Lucy Taylor The signboard outside a Cusco restaurant!
The Maras Salt Pans
Maray, with its multiple terraces, is thought to have been used for growing different types of crops from different climates
Lima coast from Miraflores
Peru...
according to him
By Joe Mortimer www.somewhereinthebetween.org
With just a week to explore the frenetic city and its tantalising dining opportunities, Lucy and I needed a plan. Fortunately I had come prepared.
Ten years ago, Lima was a charmless capital with very little appeal for tourists, other than the eerie catacombs of the San Francisco Convent, filled with the remains of more than 25,000 souls. Today, its one of the most exciting cities in the Americas, with charismatic neighbourhoods spread along the misty Pacific coast, and one of the most vibrant and diverse culinary scenes in the world. Two years ago, I had the good fortune to make the acquaintance of chef Christian Bravo, proprietor of Bravo Restobar – one of the hottest dining spots in Lima. It was time to call in a favour. When we walk through the doors of his trendy San Isidro restaurant at 8pm on a Wednesday night, bright young things are crammed shoulder to shoulder, and waiters hurry around with plates trailing wondrous aromas. Christian appears through the crowd, arms wide and teeth grinning. We’re treated to a lengthy culinary history of Peru told through a sequence of dishes that showcase the diverse ingredients of the Peruvian landscape: fish from the Pacific, Convento San Francisco
Pulpo octopus Images: Joe Mortimer
potatoes from the Andes and quinoa farmed in the rolling Central Highlands, among others. We leave wide-eyed and sated, with a list of other must-try eateries in my pocket. The next evening, at the bar of Hotel B in the upmarket Barranco neighbourhood, restaurateur Oscar Velardes laughs while telling us stories about octopus and scallops. Three hours later, we’re in his legendary Miraflores restaurant savouring a carnival of triumphant dishes. There’s exquisitely braised octopus, succulent cuy (guinea pig), juicy scallops and rich smoked trout. The evening flies by in a blur of laughter and flavour that ends all too quickly, and the following days continue in the same vein of culinary wizardry, as we sample everything the Peruvian capital has to offer. Put simply, the food here is remarkable. Lima’s Japanese community has fused Asian and Peruvian cuisine with unsurpassed success, creating nikkei; the Chinese have blended their own style of cooking with Peruvian ingredients to create chifa; and legions of Peruvian restaurants serve up tasty bowls of the traditional favourite ceviche – raw fish marinated in the juice of lemons, onions, yellow chillies and cilantro.
Hotel B
Almost overnight, Lima has risen from obscurity to the rank of gourmet heavyweight. It’s no longer just a stop-off on the way to Machu Picchu, but a destination that deserves at least a few days of exploration for any self-respecting foodie. I’ll certainly be going back for seconds.
Ceviche
#CulinaryTravel
The Sweet Maker of Amman By Lara Darwazah www.alifeonaplate.com
The Zalatimo family are a well known Palestinian family. They have been making sweets since the turn of last century through their brand Zalatimo Bros for Sweets, which has become a byword for high quality. One Sunday, recently I walked into their shop unannounced, armed with a camera and the idea of photographing their kitchen. I wanted to see how they make baklava and to share what I saw with readers of this magazine. Excited, I walked in and asked to speak to the manager who politely listened to me then, equally politely told me, in no uncertain terms that I would need to have an appointment before taking any photos of their kitchen. I managed to speak to the owner who immediately asked to see my journalist ID.‘ I write for food as a hobby’ I tried to explain. Things weren’t going the way I had anticipated. Being a food blogger doesn‘t mean much in Jordan. Disappointed, I turned to leave, but as I did so, I heard a voice calling my name. ‘Lara! Hi do you remember we went to school together. I am Nisreen!’ Now that’s another funny thing about Amman. For a capital city, it truly is a village. Wherever you turn, you bump into someone you know. Relieved, I explained my interest in seeing the pastry chefs at work. She, good naturedly gestured for me to follow her. A few minutes later, dressed in hygiene clothing, Nisreen and I were in the kitchen.
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Baklava is a Middle Eastern desert made of multiple layers of filo pastry, filled with nuts then sweetened with a hot sugary syrup. Most of the sweets in the Middle East are adapted or taken directly from the former Ottoman Empire. As more than half of the population in Jordan is of a Palestinian origin, skilled pastry chefs came to Amman, set up shops to sell those delicacies.
Images: Lara Darwazah
The whole floor is dedicated to Baklava’ she told me proudly. I couldn’t help being impressed by what I saw. Everything was clean, ordered and precise. Separate areas for each of the steps of making baklava. First pancake sized dough is rolled out with a machine and thinned out repetitively into sheets of filo paper. Your eye immediately catches mountains of crushed green pistachios waiting to be stuffed into the sheets. There was a sweet repetitive rhythm to the kitchen. Men dressed in white, totally ambivalent to our presence, worked away, stuffing and rolling the sweets as trays of golden colored sweets came out of the industrial sized ovens, ready to be ladled with hot sugary syrup. Everything felt hot and looked delicious. Out in the main showroom huge silver trays of the sweets were laid out for visitors to taste the finished product. As I tried a thick rolled baklava stuffed with walnuts and cinnamon I reflected on its heavenly taste and on the joys of meeting old school friends.
There was a sweet repetitive rhythm to the kitchen
Men dressed in white, ambivalent to our presence, worked away
Everything felt hot and looked delicious
#CulinaryTravel
Ramadan Food Trail With Calcutta Walks: as the muezzin calls! By Ishita B Saha www.ishitaunblogged.com
Exploring the Nakhoda Mosque area around North Kolkata on a Friday evening during the Iftar time, is not just an ordinary experience – it is an experience of a lifetime. Nudging myself through the crowded snaky lanes, sniffing through the incessant frying of Pakodas, the tunes of the Adhan or the call to prayer by the Muezzin shattering through the flight of pigeons, the rainclouds floating away giving way to the dark skies, the myriad of honking and tinkling from the trams, hand pulled rickshaws, autos, cars, vans, push carts, buses and the pedestrians – it was an incredible experience enhanced by the unexpected warmth of strangers that we met along our journey. From the Air India/Indian Airlines Building on Central Avenue, close to the northern exit of Chandni Chowk Metro station, others soon joined us. Slightly off the schedule, Ifte implored that we walk a bit fast as he intended to break his Iftar around the Nakhoda Mosque area. Leaving the main Chittaranjan Avenue and slipping into the narrower Biplabi Anukul Chandra Street, Ifte started explaining about the different sects of Muslims who had settled in the city – the Bohris, the Afghans etc. Soon we arrived at the Sabir’s Hotel, which was popular with the Afghans. Sabir’s served the best Rezalas in town and ifte recommended us to try Goat tongue and brain fry with the Rezala!
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Kolkata being Kolkata – the over stimulated kaleidoscope that it is, the melting pot of culture, heritage and history that it is, one needs a guide… an explorer rather, who can guide you through the exploration of the city’s chaos and decadence. Iftekhar Ahsan, or Explorer Ifte (as he likes to call himself), is the founder of Calcutta Walks and organizes walks and food tours in the city. I set out with Ifte on a Ramadan walk through the lanes and bylanes of North Kolkata.
Images: Ishita B Saha
Apart from traditional Bengali food, Kolkata cuisine has a lot of Muslim influence – specially the Lucknowy or the Awadhi influence. The cooking style of many Muslim restaurants root back to the princely Indian state of Awadh (Oudh) in the times of Nawab Mohammed Wajid Ali Shah Bahadur (1822 AD-1887 AD). In 1857 AD after the British annexed the Awadh kingdom, the Nawab was exiled to Calcutta (today’s Kolkata). His passion for gourmet food traveled from Lucknow to Calcutta and was nurtured and garnished and fuelled by his special Bawarchis or the Chefs of the Nawab. The Royal Indian Hotel which we visited later, are one of the few Awadhi Restaurants that is carrying the legacy and embellished the Dum Pukht style of cooking with aromatic ingredients, dried fruits and aphrodisiacs that delighted the insatiable Nawab.
Arbi Haleem
Rushing through Chandni Chowk, we reached the Tipu Sultan Shahi Mosque (above). Built in 1832 by Prince Ghulam Mohammed, the youngest son of Tipu Sultan – the ruler of Mysore, the mosque is an architectural heritage. As darkness descended and people started to crowd the mosque area, we pushed our way through and reached our first ‘food’ stop – the Haleem. It wasn’t Iftar yet and Ifte who had been observing the fast hadn’t yet broken his fast. I was reluctant to eat anything as I gathered that almost everybody around us had been fasting throughout the day. Ifte insisted that we try the Arbi Haleem, made with ‘not so great ingredients’ and ‘available all the year around’. We couldn’t finish our share of the Arbi Haleem and Ifte suggested that we give the left overs to one of the beggars who were there. As we showed reluctance to give away the left overs to a complete stranger, I felt a sense of guilt, as if I wasn’t showering him with enough dignity… Ifte explained how eating from a shared platter formed an integral part of Islamic tradition.
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Halim or Haleem, is a special Ramadan dish made of wheat, barley, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours, which results in a paste-like
consistency, blending the flavors of spices, meat, barley and wheat. Because of the difficult in cooking, Haleem is a delicacy and it is cooked in large quantities in a huge aluminum cooking pot, a feat that’s not often achievable at homes. Post-Arbi Haleem, we walked towards Zakaria street – a street that gets converted to a vibrant Ramadan bazaar with the kiosks selling Samaiya/Semolina, mixed fruits, Firni mix, glass bangles. We passed many restaurants that have seen better times – some of them more than 100 years old. – for example, Haji Allauddin, which was popular for their pure ghee products. Ifte broke his fast spontaneously with some Amriti as we heard the call to the Maghrib prayer (the evening call) as we reached the Phears Lane, also known as the Chunna Galli. Zakaria Street was dazzling. People were breaking their fast together on dates – some of them complete strangers to each other. Our next stop would only the Aminia Hotel, where Ifte had called up previously and requested them to hold on to a few dishes of original Haleem. The vendors at the stalls surrounding us were all busy taking in a few sips of liquid after a whole day of penance and abstinence. We reached the Nakhoda Mosque, the principal mosque in Kolkata, built as an imitation of the mausoleum of Mughal Emperor Akbar at Sikandra, Agra. People knelt down for prayers.
Haleem in Arsalan
Tipu Sultan Mosque
Haeelm at Arsalan
The Haleem Pot at Arsalan
The crowded Chitpur Road
Rooh Afza drinks
This original Aminia Restaurant was established in 1939 and is just in front of the Nakhoda Mosque. People queued in front of the make shift Shamiana for the Haleem. The restaurant starts selling Haleem from 2 pm and by the time, it’s Iftar, nothing is left of it. A makeshift table was created – it looked like a low box with an aluminum lid. Two plates of Mutton and Beef Haleem arrived at the table and we dipped our bread pieces into the thick creamy gravy, piercing into the thin floating layer of oil or the Rogan. Ifte explained how this Rogan was poured onto the top separately and the more the Rogan the better it tasted. Drama, noise, a little bit of roller coaster walk on foot and soon we were on Chitpur Road or today’s Rabindra Sarani – the route that would lead us to the best Mutton Biryani and Mutton chaap that Kolkata has to offer – Royal's Biryani. We were welcomed at the Royal by the aroma of the Mutton Chaap wafting through the window that graced the entrance. I felt exhausted. It was time to sit down and gorge on some high-carb diet of Mutton Biryani. The best Mutton Biryani, the Mutton chap, a few selfies and Facebook worthy pictures clicked by the Royal staff and a gorgeous piece of Shahi Tukda later… Ifte introduced me to the Gulam Nabi,
Ifthekar Ahsan guiding us through the crowd
the head chef of Royal, a descendent of the direct lineage of the khansama of Wajid Ali Shah. For me, a Kolkata Biryani without the legendary potato and egg, is an incomplete dish. Apparently, these came to substitute for the meat in the Biryani in times of hardships – so it is the sort of the poor man’s Biryani. As Ghulam Nabi declared ‘Royal would die out rather than introduce aloo and deem in their Biryani. Total no no.’ After Royal, we had to go back the same way – walking along the Chitpur Road, zigzagging through Zakaria Street, Phears Lane, Chandni Chowk… Kolkata is not like any other city… the roads are not even, the tramlines jut through like speed breakers, the occasional potholes falter your footsteps. But this is where strangers share dates with you for free. The evening had been really memorable – I came home with bitter blisters but an extremely blessed soul. A tour with Calcutta Walks cost INR 1500 – 3000/person, depending upon the tour. The Ramadan Walk lasts from 1600 hours to 1900 hrs (ours lasted way longer) and is priced at INR 2000/person.
Ghulam Nabi of Royal Indian Hotel
Biryani and Mutton Chaap at Royal
#InternationalNews
Madrid Fusión:
a culinary confluence! By Debbie Rogers www.coffeecakesandrunning.me While the Spanish Chefs had impressive credentials with associations with Michelin star restaurants (at last count there were 15!), the Filipino Chefs were celebrated ones having their own distinct styles, highlighting both Filipino and Spanish cuisines, and each expert in his/her field and represented some of the more innovative and imaginative restaurants in the Philippines. The emphasis was on the following: Ingredients - a strong emphasis on quality ingredients, seasonal and local sourcing, using traditional ingredients in a more creative and non-traditional way. For example, turning olive oil into crumbs using molecular magic and eating from ‘nose to tail’ using the whole of an animal within a restaurant menu! Creativity - in use of ingredients, presentations in terms of how food is served and plated (or not) and cooking techniques. Many of the chefs worked closely with science advisors and put forward creative menus - for instance, an event in history recreated with dishes telling the story. Heritage - Traditional recipes and ingredients used to create traditional dishes which were either original to the core, or more often than not, presented with a twist or a slight fusion reflecting a progression of a heritage dish. With plenty of opportunity to watch the chefs in action, to interact with them after their presentation or to dine with some of them, we literally ate our way around Spain and the Philippines – alibi a lot of history and cultural confluence.
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With over 300 years of shared history, it’s no wonder that the cuisines of the Philippines and Spain have come together. Madrid Fusión is an annual event billed as a Spanish gastronomy congress and brings together the most prestigious and innovative chefs primarily from Spain and the Philippines. For the first time ever, the Madrid Fusión was hosted in the Philippines that included the three landmark events - The event International Gastronomy Congress; Trade Exhibition; and Flavors of the Philippines Festival. I was an invited guest of Philippines Department of Tourism and Madrid Fusión to witness one of 2015’s largest gastronomic festivals.
There’s so much more to the culinary side of Philippines than what first comes to our minds. Madrid Fusión highlighted this, not only by showcasing different techniques and ingredients, dinner menus reflecting Filipino food with a twist, but also in terms of the trade exhibition and a variety of great local produce with a series of regional lunches showcasing the cuisines from the three main islands Luzon, Visayas and Mindanao. What I learnt? Filipinos are passionate about their country and proud of their heritage. The country has an incredible bounty of fresh produce. I spotted heirloom rice grown on rice terraces which have been categorised as UNESCO World Heritage Sites. Fresh locally made cheese from across the region, local honey, a wide range of coffee including the barako coffee bean that is unique to the Philippines, a variety of fruits and vegetables including their famous mangos and coconuts, and cacao beans that are used to make artisan award winning chocolate amongst many others - this was a bounty like no other!
There’s much to love about the Philippines, and whilst this was my second visit to the island, my trip this time was centered around Manilla. Some of my culinary highlights: China Town - Binondo, also referred to as Chinatown, is the oldest Chinatown in the world. Take a walk around here for some truly authentic chinese street food and family style restaurants at incredibly great prices. Breakfast at Antonio’s - An offshoot of Antonio’s (ranked 48th in Asia’s 50 Best Restaurants 2015), I couldn’t score a reservation at Antonio’s at short notice, but managed a late lunch at this location in Tagaytay, an hours drive from the centre of Manila. It not only had a stunning view to the Taal Volcano and Taal lake, but an innovative lunch menu with some great iced coffee. Dinner at Aracama and Cirkulo - Two of Manila’s most famous restaurants, we were hosted by two of the celebrity Filipino Chefs who were part of the Madrid Fusion speakers. Not only did I get to hear them speak, I also got to visit their restaurants, eat the food and chat informally to Chef Fernando Aracama at Aracama whose restaurant serves traditional Filipino food with modern influences and Chef J Gamboa of Cirkulo who served us a Spanish menu with Filipino influences.
{One Culinary highlight: Dinner at the
President's Palace - A police escort accompanied us to Malacañang Palace, home to President Benign S. Aquino III where we dined on a buffet heaving with traditional Filipino dishes at a special Madrid Fusión dinner reception.} Coffee - A trip to Tagaytay and Cavite, both about an hours drive from Manila, gave me the opportunity to visit a large commercial coffee roastery as well as a small co-operative. With a visit to a few of the third wave, speciality coffee shops - I managed to squeeze in visits to Commune and Edsa and also drew up a list of shops for my future visit.
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#CulinaryTravel
Bahrain: a hop
away! muezzin calls By Debbie Rogers www.coffeecakesandrunning.me
Just a short one hour flight away from Dubai, I was visiting Bahrain for the launch of the new Spring menu at Primavera at the RitzCarlton. My first visit to Bahrain during summer last year had proved too hot to explore much, so this time I wanted to make sure that I explored. There’s plenty to do, here’s a few of the highlights:
Out and About Bab Al Bahar: The area boasts a whole range of small shops seeming to sell most things particularly electronics and luggage, along with jewellery at the Gold Suq, traditional bahraini sweets, and of course a wide range of spices. It’s not as big as the Dubai suqs which I enjoyed as there was less repetition. Muharraq: This is for art and culture enthusiasts as there are plenty of interesting places to visit that include art installations and exhibitions, museums showcasing Bahraini handicrafts, embroidery and a beautiful modern auditorium. Wandering around the alleys is a bit of an exploration full of surprises, the buildings are traditional restored Bahraini houses from the front but often have a modern striking interior which is surprising and done very beautifully making the best of the space and light available. Bahrain Fort: The UNESCO World Heritage Site is worth a visit. The Fort is huge and has a rich history which you can discover as you walk around. There’s also a museum on site and a lovely little cafe overlooking the beach and Fort. There are some interesting art installations throughout the Fort as well as original 'madbasa' which is are channels carved into the ground for traditional date-juicing.
Bahrain Eats The dining scene in Bahrain is diverse, ranging from 5 star restaurants, large well known brands, individual Bahraini eateries through to shawarma stands on the street so I urge you to go explore. Some of the highlights from this trip included: Coffee: I’m always on the hunt for a good coffee and searched out the Bu Khalaf Coffee Shop situated in Al Muharraq. Dating back to the 1930’s the coffee shop used to be a gathering point for fishermen and divers. Still trading today, it serves Bahraini appetizers and Arabic coffee in a quaint and traditional setting. Ice-Cream: Established in the 1920’s, the family-run Naseef’s ice cream is one of Bahrain’s best kept secrets - I urge you to try the Mango which is their signature flavour, it’s divine.
Traditional Bahraini Breakfast: You must try it said everyone on twitter and so one morning I made my way to Saffron in Muharram Souq to try out the recommendations. Saffron has three settings, this one is the most modern setting, but the food is non the less traditional. The Bahraini breakfast is actually an item you can order all day and for 7 Bahraini dinars is great
value - particularly when shared which I urge you to do as there was more than plenty. Comprising dates and yoghurt, small bowls with foul, egg and tomato, spiced potatoes, white beans, meat keema, tuna and balaleet plus Arabic bread, zinjibari and kebab rolls with a vegetable filling this is a hearty meal which I accompanied with a side of turkish coffee and a chilled saffron drink. Am I coming back for more? I’m fairly sure this won’t be my last visit to Bahrain, places to visit on my next trip include Emmawash - a funky eatery with graffiti walls. Farmers Market at the Botanical Gardens, it sounds very similar to The Farmers Market on the Terrace in Dubai, an opportunity to buy directly from the Farmers, with local produce, local crafts and the addition of artists at work, all set in the Botanical Gardens, it sounds like a great place to stroll around on a Friday morning (seasonal opening). Sign Off: I stayed at the Ritz-Carlton which is a beach resort situated in Manama Bay and in a great location for exploring as well as relaxing. The hotel boasts two pools, a long sandy beach, and nine restaurants. I dined in most of them, it would be tempting not to leave this tranquil resort, but I urge you to do just that, go explore !
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#Staycation
The St. Regis Abu Dhabi: An uber luxurious escape! By Ishita B Saha www.ishitaunblogged.com
My criterion for choosing a hotel for our Staycation feature in this Ramadan/Summer issue was that the hotel had to be uber-luxurious, yet elegant. At first glance, The St Regis Abu Dhabi looked like a regular high rise on the Abu Dhabi corniche with no apparent access to the beach as the traffic infested regular street cuts through the waterfront and the hotel. What did they mean by complimentary beach access when there wasn’t any apparent access to the beach, when we were given bookings? And how could this modern high-rise not have a contemporary décor – something that I wasn’t really looking for? Entering the lobby lounge was anything but a beautiful surprise. Ornate staircases circled up to the first floor
Special love seats
from the two sides, which housed the library, the Crystal lounge – the Champagne Lounge that doubles up as an Afternoon Tea area with a chandelier resembling crystal bubbles floating up and Villa Toscana, the signature Italian restaurant. The entire lobby shone in the cascading light of the chandeliers hanging from the high ceiling like exquisite jewel earrings and as we were ushered into our suite on the 41st floor by our personal St Regis Butler, I immediately knew that our 36-hour long weekend stay was going to be the uber-luxurious staycation that I was hoping for.
The Food Our rooms weren’t immediately ready as we checked in and we headed straight for lunch or the special Friday
Brunch at Villa Toscana, the signature Italian restaurant that served regional Italian specialties from Tuscany, Umbria, and Emilia-Romagna. Dinner and the breakfast on the following morning was at the newly launched The Terrace on the Corniche.
Villa Toscana This is one Friday Brunch that's etched in memory, partly because of the leisurely vibe of an elaborate Italian spread and partly because of the passion of Chef Stefano, the Italian Chef de Cuisine. Pranzo – the Italian Weekend Brunch brings in the Tusacan countryside into the four walls of the restaurant. All dishes are brought to the table with the Chef preparing a menu according to the diner’s preferences. A warm ‘pane di campagna’ sets the scene and the menu consists of delicious starters and salads followed by a traditional Tuscan soup - the Ribollita di verdure alla Fiorentina or the Minestrone-ribollita soup with cannellini beans, bread crust; handcrafted pastas, a main course and traditional Italian desserts that quite naturally included Tiramisu and home made gelatos. Our top pick here? Buffalo mozzarella caprese (with basil pesto, balsamic vinegar that is 10 years old), the Burrata and pappa al pomodoro (with Tuscan focaccia crouton and yellow pumpkin) for the Starters; the specially created Scialatielli Ai Frutti Di Mare from the pasta section and the Costoletta di agnello al rosmarino or the Char grilled rack of lamb served with mashed potato and asparagus for the Mains. Expect to walk in with a huge appetite and walk out with absolute satiety! The Friday Brunch starts from AED 250/person – AED 450/person; 12:00 noon – 4:00pm, Friday and Saturday.
Images: Ishita B Saha
#Staycation The Terrace on the Corniche: The entire dining concept revolves around ‘social dining’ and our dinner commenced with a chef’s daily sharing mezze brought to the table. We the journeyed between stations, sampling flavours from Turkey, Iran, Armenia, Syria, Jordan, Lebanon, Egypt and Morocco. The indoor setting effortlessly blends with an outdoor terrace area with Shawarma station and also acts as a Shisha terrace. The Chef recommended that we taste the Signature dishes like the classic Ottoman Almond Soup, Jordanian Lamb Mansaf and the traditional Ouzi while our favourite would be the King fish in coriander sauce and the grilled salmon. The charm of this dining venue is the different dining sections – the indoor seating area that blends into the al fresco dining on the outside terrace with a garden and bar and also a private access to the beach (yes via an air-conditioned underground tunnel!) While at night, The Terrace on the Corniche throbbed with live cooking stations, the breakfast hours during the next morning brought in a very different charm. We chose to sit in a smaller dining area, a bit secluded from the rest of the dining area and still having the charm of the open terrace. The venue seemed to be vibrant and very busy
on both occasions and the familiar staff already knew our preferences – a favourable pointer in any hotel stay. Special Seafood nights are arranged on Wednesdays with fresh seafood cooked to order, while one can start the weekend early with the Thursday Evening Brunch. Buffet dinner starts at AED 150/person (Shisha, beverages extra).
The Stay Our Grand Deluxe Suite suite on the 41st floor had a sweeping view of the city - the coastline on one side and the busy street along the corniche on the other. A faux wall separated the bedroom area from the living room area and was luxurious in white and sand colours and bathed in sunlight streaming in. The white transparent sheer all along the floor-to-ceiling window couldn’t hide the stunning turquoise blue of the Arabian Gulf even if it tried. An iPod docking station and two 42-inch LG flat screen televisions – one on either side of the faux wall, a comfortable ottoman perfect for putting up your legs – this was comfort defined by luxury and personalized service. The crowning glory of the suite has to be the bathroom with a standalone bathtub with the breathtaking corniche waters at the backdrop seen through the floor-to-ceiling glass window and the illuminating chandelier!
Nation Riviera Beach Club: Part of The St. Regis Abu Dhabi, Nation Riviera Beach Club is flanked by its own 200m stretch of pristine beach, overlooking the turquoise waters of the Arabian Gulf. This is accessible from the hotel main building via an air-conditioned private tunnel underneath the Corniche – walking to the beach soon became a mini exciting adventure for us. From various watersports activities to recreational services and fitness activities, there are many things on offer that one could choose from. If you ask me, the most alluring activity for us has been to laze in a cabana by the water and dine while watching the sunset!
Special Ramadan and Summer Packages: While the Terrace at the Corniche would be open for lunch during Ramadan, the restaurant will also keep its doors open for those wanting to experience The St. Regis Friday Brunch (no alcoholic service). The Iftar at The Terrace brings you the flavours of the Middle East with highlights that include Kashgeh Bademjan, salt crusted Hammour, slow roasted lamb Ouzi and many more regional Middle Eastern dishes. Desserts will include some familiar names with an Arabic twist such as date crème brulee, pistachio opera and saffron date cake. Suhoor at The Terrace brings dishes from the specially crafted Suhoor à la carte menu from 11.00pm to sunrise. The Iftar dinner starts at AED 150+/person from Sunset to 10.00pm. For more info: www.stregisabudhabi.com
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#VBloggerInFocus: Nicola Monteath The main reason I launched the channel was to promote cooking through simple, easy-to-follow video content that provokes viewers into setting foot in the kitchen. It’s time people hone their culinary skills, put their kitchen fears aside, and get cooking. I aspire to be the woman known for her quick, simple and innovative recipes, and over time, I’d love for Simplify TV to become one of the leading online culinary channels in the region. The essence of Simplify TV Simplify TV is an online culinary channel comprising of step-by-step videos that are no longer than two minutes. It's geared towards teenagers and adults keen on improving their culinary skills, or perhaps just rushed for time, but still crave a good meal. None of the videos have any commentary, and each recipe is accompanied by a jingle by up-and-coming musician and my little brother, Josh Monteath. Who helps you in making the videos? I’m lucky to have an amazing videographer, Edwin Dennis, who is also a Finance Executive at Burj Khalifa. The two of us have tons of fun recipe testing, and filming with music blaring in the background. Top 3 favourite videos that you would like people to watch? How do you come up with the recipes? I either look to Pinterest for recipe inspiration, or my pantry to source ingredients to play around with. The top three videos people love are most definitely the 2-ingredient chocolate brownies, Bacon jam, and Cheese, rosemary, and garlic pull apart bread.
Instagram/Facebook/Twitter: @simplifytv www.simplifytv.com
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