Hi Weekly - June 3, 2016

OMAN’S LARGEST CIRCULATED WEEKLY — 46,760 COPIES

VOL 10 ISSUE 23 / JUNE 3, 2016

RUNNING WITH THE STALLION PAGE 18

THIS WEEK IN OMAN

BEAUTIFY YOUR INDOOR SPACE

GET SET FOR A PAINTBALL GAME

EAT LIKE A MODERNIST

Bring life, colour, and freshness to your homes by growing indoor plants and create a lush green ambience.

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Don the gear, equip yourself with the paintball gun, hide, dodge, and shoot. A new combat game is in town.

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Some of your favourite Indian cuisine get a new twist at Jashn as Chef Ajay Chopra takes his culinary art to the next level.

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

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

ashishdubash@timesofoman.com faisal@timesofoman.com

Senior Editors T. A. Ameerudheen ameerudheen@timesofoman.com Faisal Mohammed Naim Mohammed Shafeeqe

shafeeq@timesofoman.com

Associate Editors Salim Hamood Al Afifi Shruthi Nair

salim@timesofoman.com

shruthi@timesofoman.com

Chief Creative Officer Adonis Durado Associate Art Director Waleed Rabin Graphic Editor Antonio Farach Design Editor Sahir K.M. Lead Designer Ali Jani Designers Antonio Ismael Sandiego Geri Batara Sonny Gregory Fernandez Director of Digital Television Joe Morrison Photography MMG Photographers

richard@timesofoman.com

Chief Sales Officer Richard Pakenham

aziz@timesofoman.com

Head Of Advertising & Marketing Aziz K. Baker Production Manager Shafi Shaik On The Cover Design by Ali Jani For general inquiries or comments: HiWeekend@timesofoman.com

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

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THE WEEKEND LINEUP

PHOTOGRAPHY: SUPPLIED

Tell us what you’re doing this weekend: Tweet us @HiWeekly_Oman; tag us in your weekend instagram photos @hiweekly_oman; or share with us on FB/hiweekly

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THURSDAY

FRIDAY

SATURDAY

8pm Musical Ensemble

10am Buy and Sing

6:15pm Theatre Time

Attend the season’s last orchestra at the grand Oman Auditorium at the Al Bustan Palace hotel this Thursda Thursday. Ticket OMR10 and aannd pre-concert pree dinner Al Khiran d nner at A di OMR22.

O

Buy and sell clothes, jewellery and other accessories at the Grand Exhibition Village this Friday. Also, don’t miss the live performance of Oman’s favourite Nadeem Al Balushi.

Love theatre? Go and watch the Malayalam play Fyodor-Oru Chillujalakathiloode organised by the Indian Social Club directed

by Vinod Nair at the Oman auditorium.

All Busta A Bustan Palace ++968 968 22479 9666 AlBustan@ritzcarlton.com AlBustan@ @ritzcar

Al Bahja Hall +968 9868 4848

Al Bustan Palace +968 9937 4749

11am It’s Time to Groove Join this one-of-a kind-party with dazzling lights, pyrotechnics, and upbeat music by DJ Dash, at Rumba Lattina, The Cave +968 2465 1051 rumbalattina.com

Your calendar of the hottest events happening in Muscat this weekend

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Have you tried any of these five? What do you think of them? Did we miss any of your favourites? Tag us on Instagram @hiweekly_oman and tell us about it on facebook.com/hiweekly

WADI AL ARBAEEN Three kilometres away from Wilayat Rustaq in Muscat, this wadi is considered one of the most spectacular destinations in Oman.

The deep pools at the edge of Al Hajar mountains make this place a must-visit. And, don’t forget to check out the palm trees, mango orchards, and banana farms.

23°03’49.5”N 58°59’13.9”E

FIVE TO TRY WADIS

WADI AL HAWQAYN A local favourite destination as well as a tourist hub, this picturesque wadi is located between Muscat Governorate and Wilayat Rustaq. Head to this valley to enjoy its year-round flowing springs and streams, as well as cool waterfalls and palm trees.

23°32’52”N 57°20’23”E

WADI AL KHOUDH Wadi Al Khoudh is one of the major wadis of Oman, located in the Wilayat of Seeb in Muscat. A great spot for picnic and family vacations, it gets beautifully brimmed with water after heavy rains. A beautiful weekend getaway spot.

23°37’37”N 58°9’43”E

WADI BANI KHALID On the road to Sur from Bidbid lies the lush green Wadi Bani Khalid. Located in South Al Sharqiyah, it’s known for having magnificent views, ample lands adorned with green trees and lakes, gigantic mountains, as well as tumbling waterfalls.

22°37’12”N 59°5’36”E

WADI DARBAT Head to Wadi Darbat in Dhofar and enjoy a weekend amidst green patches and windy breeze. Watch the water slide down from the high mountains right into the Arabian Gulf. The wadi is surrounded by beautiful attractions; from caves to waterfalls to springs and more.

A must-visit for virgin nature admirers.

17°4’28”N 54°26’16”E

JAMES CAMERON Follow James Cameron on Twitter and stay updated on the filmmaker’s upcoming projects. He is known for major blockbusters such as Avatar, Terminator and the romantic flick, Titanic. More Avatar films are in-development, so follow him to find out more information.

Instagram: @jimcameron

RON HOWARD Oscar winning director Ron Howard Instagram features exclusive behind the scenes shots of cast and crew on his projects, as well as celeb shots and cute family pictures. Follow him for updates on his upcoming films.

Instagram: @realronhoward

MARTIN SCORSESE Martin Scorsese is one of Hollywood’s dearly loved and celebrated director, he’s famous for The Departed, The Aviator, and The Wolf of Wall Street. He posts memorable stills from his popular films, as well as black and white vintage photographs of celebrities and their films. His page on Facebook is a must-like.

Instagram: @scorsese

JUDD APATOW Judd Apatow is a filmmaker known for comedies such as Knocked Up, Trainwreck, and This Is 40. His Instagram is full of random post varying from cool shots with fellow celebrities to cute dad moments at home with family to behind the scenes of his current projects.

Instagram: @juddapatow

JON FAVREAU Jon Favreau, our personal favourite director known for The Jungle Book, Chef, and Marvel’s Iron Man. Follow him for behind the scenes photos, lots and lots of food posts, and tons of selfies with celebrities and co-stars.

Instagram: @jonfavreau

PHOTOGRAPHY: SUPPLIED

HI SOCIAL FAMOUS DIRECTORS TO FOLLOW

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A walk in an ancient village of WEEKEND ESCAPE

Ibra, some delicious mix grill

IBRA AND THE SILKEN RED SANDS STORY OLGA AYMERICH

for lunch followed by quad rides, dune bashing, and a night under the stars in the desert; this weekend it’s all about adventure.

FRIDAY 09.00 Start the 150km drive to inland Sharqiyah via the route 23 connecting Bidbid with Sur. 11.30 Reach Ibra, the gateway to Oman’s eastern region. The brown signs after the souq will lead you to the old village of Al Minzfah. Check the double archway that gives entrance to the village and walk around the mud-built two and three storeyed houses of the ancient wealthy merchants owing to the close trading links with Zanzibar and east Africa.

13.00 Devour the mix grill with appetisers at the Rawazen Restaurant on the main Ibra road.

14.00 Drive for 40km till you reach the small town of Al Wasil and turn right after you pass the mosque. A dirty 11km unpaved road will bring you to the Desert Nights Camp.

Check-in in one of its luxurious Bedouin tents.

15.30 It is time for a quad bike adventure.

Tighten your helmet, jump on your quad, and go for a desert ride. Can there be more fun than this?

18.30 Enjoy the magical sunset, with the sun hiding behind the vast mass of undulating red and white sand dunes.

20.00 Go back to the camp and sit around the campfire. Enjoy the star-lit night as you sip Omani kahwa.

SATURDAY 09.00 Start your day with adventure in mind.

Check out from the hotel and drive a few kilometres south till you reach Bidiyah. Go to the town’s petrol pump on your right, park the car, and close a deal for a dune bashing session. A skilful driver will bring you up and down the dunes and raise your adrenaline to its maximum levels.

13.00 Recover your energy in one of the coffee shops in the main road from Bidiyah to Al Wasil and start your drive back home.

16:00 Reach the capital after a real driving weekend adventure.

—HiWeekend@timesofoman.com

PHOTOGRAPHY: SUPPLIED

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EARN YOUR GREEN THUMB It is fun to grow indoor plants, but experts advise to choose the right variety that is best-suited for the arid climate of the Sultanate.

STORY T.A. AMEERUDHEEN PHOTOGRAPHY SHABIN E

Y

ou don’t need to be an interior designer to realise the benefits of growing indoor plants, which add greenery to your home, purify the air, and rid the rooms of the pollution in the air. Above all, it is a quick decorating option that adds beauty and elegance to your abode.

“Plants provide much relief during summer besides beautifying the premises,” says Santosh, supervisor at the Al Rawabi Nursery in Seeb.

According to botanist Abdul Raheem, people in Oman prefer nine varieties of indoor plants. “Pothos, Aloe, Spider Plant, Snake Plant, Jade Plant, Rubber Tree, Dieffenbachia, Peace Lily, and Heart Leaf Philodendron. They are the much

sought after varieties,” he says.

Pothos possesses excellent air purifying quality by absorbing toxins. Aloe has high medicinal value, while hanging Spider Plant looks attractive if pruned properly. It is easy to grow Snake Plant with variegated leaves that grow upright.

For those who love the look, a Jade Plant is ideal that offers thick, lush leaves and visually interesting branches. If you prefer a smaller plant, just give the Rubber Tree a shrub shape by pruning long stems. Dieffenbachia can give a tropical accent to home décor. Peace Lily has a pretty, curving white blooms and dark leaves, while Heart Leaf Philodendron’s perky, dark green leaves come to a heart shape where they meet the

stems, making it a quintessential easy indoor plant.

According to Chakrapani, supervisor at Greeneries Nursery in Al Ghubra, the soil surface should be optimised to ensure plants remain healthy. “Atmospheric conditions need to be conducive for plant growth.

“The soil should comfortably hold the roots and the surface below it should have optimal water retention and aeration,” he adds.

He stresses on the fact that plants should not be watered during sunshine.

“It is a common mistake people make.

The latent heat of water is more during daytime, and, with sunlight, it increases further. Water depletes on the plain

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B surface and acts as magnifying glass in sunlight, further absorbing the moisture content from the leaves and burning them due to excessive energy intake in a process called photo oxidation. In arid zones, water should only be sprinkled after sunset or at sunrise, informs the supervisor.

Talking about plants that appear beautiful but might be hazardous for health Santosh cautions, “Arabian Rose, also known as Gulf Rose, is one such poisonous plant.

This is a very beautiful summer plant, but its latex may severely irritate or even poison the skin. People should be careful while selecting the plants they grow, and check the plants’ properties before deciding.”—ameerudheen@timesofoman.com

TOP INDOOR PLANTS Pothos It can produce stems that trail eight feet or longer. It grows well in an array of lighting conditions, but low light may diminish the colour of the leaves. Allow the soil to dry between watering. Pothos prefers normal room temperature.

Aloe It can grow three feet high. Aloe likes room temperatures around 70 degree Fahrenheit and a lot of sunlight. It prefers dry soil, so avoid frequent watering for best result.

Spider Plant It comes in a number of varieties, and looks good as hanging plants. It grows well with evenly moist soil and bright or medium lighting

conditions. Room temperature of 60 to 75 degree Fahrenheit keep them thriving.

Snake Plant It grows well across a range of lighting conditions. The air should be dry as should be the soil.

Normal room temperature suits the plant better.

Jade Plant It does not require a lot of water, so keep the soil dry. It prefers bright light and ordinary room temperature.

Rubber Tree Allow the surface of the tree soil to dry out in between watering. It thrives in lighting conditions from medium to bright, and with room temperatures in the range of 60 to 80 degree F.

Dieffenbachia It thrives in normal room temperature, not below the mid 60 degree Fahrenheit. Keep the soil evenly moist, and provide medium or low lighting conditions for best result.

Peace Lily The plant prefers low humidity and also low light. It prefers moist soil throughout the pot and tolerates standard temperatures ranging to about 85 degree Fahrenheit.

Heart Leaf Philodendron It thrives in a range of lighting conditions from low to sunny, preferring indirect light. It does well anywhere close to standard room temperature. Let the surface of the soil dry between watering.

CONTACT Al Rawabi Nursery, Seeb +968 9620 4597 Al Jars Nursery, Azaiba +968 9850 1520

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TRIGGER B A FRIENDLY BATTLE ADRENALINE IS ADDICTIVE AND THE PULSATING MOCK COMBAT OF THE GAME OF PAINTBALL IS FAST CATCHING UP IN MUSCAT.

ullets were being fired from all the sides. Everything was hazy and unclear. I hid behind a drum trying to protect myself when I heard my friend scream out, “they are behind you”. It was too late by then. I turned to see two gunmen a few feet behind me. They fired away to glory.

Just then I could hear a faint sound of a whistle blow and the two men we had met at paintball Oman’s gate emerged again asking us to put our guns down as the game was over. Now you may go all “dude, its just a game.” But when you’re in the field, in the suit, hiding behind obstacles, holding a gun in your hand and trying to work according to the team strategy that you had decided, you are sure to feel like a war hero. This is as close as I would get to being on a battlefield holding a gun.

Paintball is a relatively young recreational game which was Charles Nelson’s brainchild. The co-founder of the Nelson Paint Company was once asked to come up with an efficient tool that would help the forestry officials to mark trees from a distance. He came up with a squirt gun that would fire a ball of paint. This is exactly why a paintball gun is sometimes referred to as the paintball marker. However, it was in 1972 that the Nel Spot 007 was created which was later used in the first paintball game that was ever played.

So who came up with the idea of the game and how did this happen? It was just a casual conversation between Hayes Noel and Charles Gaines which spurred the idea of making this a full-fledged game. The duo came across an advertisement of the Nel Spot 007 in a farm catalogue and started formulating and capitalising on the crazy plan of creating a stalking game to facilitate survival if lost in the woods amidst hunters. The gun was bought and first tested on Gaines’ son who just said that it didn’t hurt that much. Subsequently, a team of 12 was formed and they played the game for the first time on June 27, 1981. Today, decades later, the game is still being played across the world and increasingly gaining in popularity. While the rules may differ from region to region, the essence of the game still remains the same. For me, it is about the adrenaline rush I feel once I’m all suited and ready to hit field. I can almost hear all the patriotic songs I know play in the background. I’ve played the game twice, once in India and once in Oman with slight variations to the rules of the game and each time when I have played I have realised that it is the best way to shoot away the stress. Are you game for the adventure?

—shruthi@timesofoman.com

STORY SHRUTHI NAIR THE RULES • Once you’re in your paintball suits and have selected your weapons of destruction you will be briefed about the fourrounds which will be played between two teams.

• Total elimination: In this round, members from each team has to mark and hit players from the opposing team to eliminate them. Once a player is hit, he/she gets eliminated.

• Capture the flag: Members from the team has to protect their own flag as well as try and capture the opponent team’s flag. This is the round that requires a strong strategy that all the team members have got to abide by.

• Protect the president: Choose a president. Do not let him get shot. Get him from your base to the opponent team’s base. Once your president is shot, you lose the round.

Visit Paintball Oman in Al Hail with a team of six or more.

Monday to Saturday: 3.00pm to 12.00am Ramadan: 7.30pm to 3.00am For bookings and enquiry call: +968 9850 0777

• Rambo: Keep shooting until you run out of bullets.

• You get a five minutes break between each round. The team who wins majority of the rounds wins the game.

• Get set and get shooting.

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ILLUSTRATION ISIDORE VIC CARLOMAN

STORY SALIM AL AFIFI & ASMAA AL BALUSHI

DATE PALM VOCABULARY

OMANI SLANG

Palm tree leaves

Al Khoos

Interspersed with the Arabic conversations overheard throughout the capital city, even native Arabic speakers might be surprised to hear some unfamiliar words.

Though Arabic is the official language in the Sultanate, there are all kinds of words and phrases that are purely local. Here’s your monthly primer from Hi’s Omani team members, Salim Al Afifi and Asmaa Al Balushi.

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Sweet dates

Sehh

A casing made from palm tree leaves

Al Khasaf

Fresh dates

Ra-tab

Zoor

Palm tree branch

The action of removing dates from trees

Yakh-roof

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LOBSTER LOVER’S DELIGHT STORY SHRUTHI NAIR PHOTOGRAPHY SALIM AL AFIFI

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hailand definitely comes in the list of the top 10 favourite tourist destinations from Oman.

I have often had people reminiscing about their Thailand travel experiences and most of them expressed their desires of re-visiting the place, for its hospitality and its food.

But there is one restaurant in Oman that we felt would certainly not let anyone here miss Thailand. All you need to do is to drive to the Amaranthai restaurant in Radisson Blu, Sohar and let the ‘Thai-ness’ of the place seep in.

Upon arriving at the beautiful Radisson Blu, Sohar, I was given a mini tour of the new sea facing hotel before coming to a halt in front of a huge wooden door. At first, the significance of such a huge door didn’t make sense to me, but once it opened I realised that I was being welcomed into a whole new world, a whole new land — Thailand. A lot of purple is what I could see as soon as I entered. This vast place which weirdly felt so warm and homely, got me admiring it from the very minute I stepped into it. Yin dee ton rub krub taan, I heard coming from a woman who had a warm, welcoming smile on her face and hands joined together. She led me in and introduced me to their head chef Savet Onutai who was working in his open kitchen. Along with his magical culinary skills, he also had his way with words which got us giggling and chuckling after every three sentences.

Thailand is popular for its seafood and that is what he agreed to prepare for us that day. What was served to us was a beautifully colourful platter of fried lobster served in lobster shell garnished with vegetables, sauces, coriander leaves, and lemon grass. Sink your teeth into this delicious delight. You will definitely be asking for more.

-shruthi@timesofoman.com

STIR FRIED LOBSTER WITH FRESH CHILLI (GOONG MUNGGORN PAD PIK SOD) Ingredients • 50ml cooking oil • 50g garlic • 100g onion • 100g fresh chilli • 100g capsicum • 800 g-1kg lobster • 100g oyster sauce • 100g soya sauce • 50g sugar • 50ml chicken stock • A handful of chopped coriander leaves

Preparation • Heat oil in the large saucepan over medium high heat.

• Add garlic, onion, fresh chilli, and capsicum, and sauté for two minutes.

• Add lobster and stir with oyster sauce, soya sauce and sugar.

• Add chicken stock, wait for three minutes and serve in a plate.

• Garnish it with chopped coriander leaves.

(Recipe by Head Chef Savet Onutai, Amaranthai restaurant in Radisson Blu, Sohar)

Contact Radison Blu, Sohar Amaranthai Restaurant +968 2664 0000

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THE PONY, THE ROAD, AND MORE STORY FAISAL MOHAMMED NAIM | PHOTOGRAPHY SHABIN E.

The best bonds are created on the road they say; ones that last a lifetime.

The other day I got a call from Ford Dealership and we thought it was another routine carpick-up scheduled for testing. Turned out it was a car that they handed over to us, only it was not just for testing this time, but something very special — a truly remarkable experience, one I haven’t had the chance to partake in so far.

W

e started early for the rendezvous point – the parking next to Burj Al Sahwa roundabout.

The meeting time was 0900 hrs, and we (the photographer and I) still had a good few minutes on our hands. We decided to go for a quick morning snack and as we munched the crunchy creamy Rakhal amidst frothy cappuccino sips, our ears almost shattered by the thunderous bellowings suddenly gripping the otherwise silent Friday morning environs.

They had arrived; one after the other, some 30 cars drove in and filled up the entire section. Soon the place was brimming with much enthusiasm and camaraderie. The cars, parked next to each other in linear formation, had one thing in common; they all flashed the wild pony logo on the front grille. It were the MuscatStangs, Muscat’s biggest bunch of Ford Mustang zealots.

The world’s love affair with the iconic pony car is nothing new; the timeless automotive marvel that has always offered an appealing blend of style, performance and practicality, and it is the very same passion that drives the MuscatStangs.

The club holds mix and mingle session, or as they like to call, ‘show and shine’, every month — social activities and gatherings where Mustangs are the general topic. The members show-up at a pre-decided location in Muscat, with their Mustangs, for the get-together, before setting out on a long drive to some far away destination.

Our own ride became the hot topic of discussion at the meet this time. Given to us by the Ford dealership, the 2016 Ford Mustang sporting the new 2.3 litre Eco Boost engine, instantly grabbed the members’ attention, as they flocked the car to check it up close. Some revved it hard while others opened up the hood, to check the engine; curious what magic could turbo do with the tiny engine.

A commotion ensued; while some be-

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ONE OF THE PRIMARY GOALS OF MUSCATSTANGS IS TO PROMOTE SAFE DRIVING CULTURE AND STRICT ABIDANCE TO THE TRAFFIC AND ROAD SAFETY LAWS AND REGULATIONS lieved the car was another wonderful extension of the Mustang, others maintained the legendary pony car was only meant to have a powerful V8. “Though a pony is meant to be having a V8, still the smaller capacity gives an option to those who find the big engine too much for themselves.

With the smaller, yet powerful 2.3ltr version, they too can enjoy riding one of the world’s most famous cars,” noted Jamal Al Toubi, owner of a 2005 Mustang GT convertible, and second in command of the MuscatStangs.

But for Mohammed Al Ghilani latest entrant to the club, there was only one option. “If it is Mustang, it’s got to be a V8.

If you want smaller engine, go for some other model. The pride of the Mustang is its power and the remarkable grunt. No other engine has it except the V8,” boasted Ghilani, proud owner of 2015 5.0ltr Mustang GT. In the midst of it all, we were greeted warmly by the group leader, 31-year-old Sami Al Habsi, who started it all five years ago.

“In the 50 plus years since its unveiling, the Mustang has come to represent something timeless. It is not just a car; it’s an embodiment of the symbol of free spirit, inspiring passion like no other. The aim of the club is to celebrate the existence of the iconic car we all share the love for, and encourage social activity between the club members,” said Al Habsi.

The highlight of the monthly gatherings,

are the long drives, where the cars cruise through some of the most scenic routes; be it along the breathtaking coastlines or majestic inland country routes. This time the pack was driving to Sinaw, where a club member, Abdul Rahman Al Rashidi, was hosting the pack to a traditional retreat, at his grand farmhouse. The group started from Mabelah along the Nizwa road, heading for Izki– the pit-stop junction of the drive. On the road, the MuscatStangers demonstrated exemplary traffic discipline, strictly keeping in line and maintaining the lane.

“One of the primary goals of MuscatStangs is to promote safe driving culture and strict abidance to the traffic and road safety laws and regulations. All our members are responsible drivers, and we aim to inculcate traffic discipline among drivers,” said Jamal Adoubi.

Having started in 2011, with just four members, the club has blossomed into a strong 50 plus member club. It is also the only Ford Mustang club to be registered with the OAA (Oman Automobile Association) and approved by ROP. “All our rides are approved and accompanied by the ROP,” Adoubi added. Famous drifters Zahar and Abdullah Bahrani are also members of the MuscatStangs.

Stressing on the need to be sensible on the road, Sami said, motoring action should only be practised in safe and regulated environment. “Roads are for commuting and not to seek thrill. We organise

many high performance action events like drifting and drag racing but only in controlled environment, like at the OAA”.

Among the various activities, the club also organises car shows and national events celebrations. Every National Day, the club organises the American muscle car show, in collaboration with the ROP, where events are held in different categories including overall best car, best modified car, and the best classic car, among others. The first ever burnout event in Oman was also hosted by the MuscatStangs at the 2016 Muscat Festival.

Continuing from Izki to Sinaw, the group finally arrived at the destination: Abdul Rehman’s big posh villa located right in the heart of the town; just in time for lunch. Mats were laid in the splendorous Majlis occupied by big platters of scrumptious mandi heaped with chunks of roasted lamb and whole chicken.

Hunger took the better of us all, as we pounced upon it desperately, gorging by the mouthfuls. Post lunch, and a short afternoon siesta, the group headed out to the nearby farmhouse, where the rest of the fun was planned; music, kahwa, poolparty, and barbecue. The fiesta went long into the night and we only started back for Muscat, at almost midnight. By the time the ride came to conclude, I had many new friends – buddies of a lifetime to catch up and cherish with. A quality day had passed by, in the blink of the eye.

—faisal@timesofoman.com

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THE NAME GAME

THE legend of a car that sold over 22,000 first day – 22 000 units on its very first April 17, 1964; and over a million in the first two years, Ford Mustang became one of the most successful product launches in automotive history. Almost 10 million Mustangs have been sold ever since.

An interesting tale goes over how the pony car came to be christened as Mustang. Some say it was the wild horse, others: the American World War II P-51 Mustang fighter plane.

Ford credits executive stylist John Najjar who co-designed the first Mustang prototype, to have suggested the name. However, contention exists over Najjar’s inspiration behind the name Mustang, as no conclusive documentation exists for this at Ford.

As a result, there are various interpretations, the most well-known and accepted being that Najjar was a fan of the World War II P-51 Mustang fighter plane, and the same was the inspiration behind. However, in his book Mustang Genesis, author Bob Fria quotes Najjar to be saying that he suggested the name Mustang after the World War II P-51 Mustang fighter plane, and was rejected for sounding too “airplaney”. He pitched the name again as a type of horse, and everyone loved it.

In the end, the name blended beautifully with the galloping horse logo that Najjar’s fellow Ford stylist Philip T. Clark had already been experimenting with for years.

Whatever be the reason, the name makes sense to the car in every manner. Compact, quick, agile and sleek, the Mustang shares the creed of both the horse and the plane.

WANNA BE MUSCATSTANGER? Classic to modern; stock or modified, if you own any Mustang, and love to be in the company of people sharing the same passion, the club would be more than happy to have you on board.

If you own the Mustang Shelby GT, the club has a subsidiary group exclusively for the Shelby GT owners.

Membership fee: OMR20 (annual).

You get the club logo, t-shirt and cap as freebies. +968 9803 3533; +968 9808 5479 muscatstangs@gmail.com muscatstangs.com

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CHEF

AJAY

CHOPRA’S MODERNIST MAKEOVER

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STORY SHRUTHI NAIR PHOTOGRAPHY SALIM AL AFIFI AND SUPPLIED

Keeda, the intangible bug that makes you think out of the box, takes you places, and instils the urge to achieve, is the one thing that most creative minds across the world have in common. It may be called differently in different parts of the world but the essence of breaking the rules and pushing boundaries to do something different remains the core. And this is the very same word that I got for an answer when I asked Chef Ajay Chopra about how he came up with this whacky concept of cooking which he calls ‘modern Indian food’.

C

ooking is an art; right from the time we plan a menu till it finally touches our palates. But in recent times science has taken over this art to an entirely new level. Cooking and science?

Sounds interesting, doesn’t it? While I grew up with the notion that science is all about chemical combinations, physical quantifications, and biological interpretations, I was surprised to know that Chef Ajay Chopra actually uses these concepts in his culinary art.

Recently I went to Jashn restaurant, all excited to meet Chef Ajay Chopra who is one of the most popular chefs in India and has achieved the status of being a celebrity chef after being a part of popular TV shows such as Masterchef India, Food Food, and Northern Flavours. All I wanted from him was the recipe of one of his homemade Indian food which would take me back to my home country, but what I got was an introductory lesson to a whole new concept of cooking and food science which got me wondering as to how far we have come in terms of culinary arts and science.

Indian food, as we know it today, originated from the Middle East. The Mughals brought

it with them to Afghanistan and finally India around the 16th century from where it evolved and transformed to suit the tastes of Indians.

However, when we talk about Indian food now, especially as expatriates residing in different countries, the entire menu boils down to the same 150 odd dishes that is served everywhere alike. While there are some classics that need to be retained unaltered, there is scope to experiment, redefine, and modernise several other dishes which break the tag of being the ‘usual suspects’.

Chefs from across the world have been on a quest to redefine and reinvent the age-old dishes to give it a twist and a rugged freshness. The result? A dining experience like never before that introduces you to new colours, textures and, most importantly, makes you a part of a culinary adventure. We’re all used to the idea of drinking tea, what if you were asked to eat tea? Instead of drinking a fresh watermelon juice, what if you were served watermelon juice caviars? Olive oil is a liquid that you pour on your pan, but what if you were given to eat olive oil powder? All these culinary adventures is known as molecular gastronomy.

Molecular gastronomy is food science which uses modern cooking techniques to

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blend chemistry and physics to transform the look, taste, and texture of a particular dish.

What is delivered on the platter will make you go “woah” and “oooh” as well as “mmmm” after every bite. The term molecular gastronomy was coined in the early 1990s by Elizabeth Cawdry Thomas, Nicholas Kurti, Herve and Harold McGee who got together to learn about the physics and chemistry of cooking.

There are a number of restaurants that serve molecular cuisine, especially in Europe and America today. However, many chefs refuse to call their cooking molecular gastronomy, including Chef Chopra and prefer to call it as modernist, contemporary or progressive cooking.

Chef Ajay Chopra in his attempt to introduce Oman to modern Indian food has brought to the menu of Jashn a whole range of dishes that scream brilliance and exoticism and yet retain the Indian essence with every bite.

The first dish I was told I would be served was Khandvi, which is a typical Gujarati savoury snack which comprises of tightly rolled bite-sized pieces made of gram flour and yo-

ghurt. What was served were four spoons with cute yellow molten-looking balls. I looked at the waiter skeptically and he just smiled and gave me a nod silently asking me to put it in my mouth and enjoy. I put the fancy Khandvi in my mouth and watched my friend see my eyes grow wide out of surprise and then shut slowly with a widening smile on my face as I let the flavours and taste seep in. What a treat.

That was when I knew that the forthcoming dishes were going to be distinct and few more surprises were on my way.

What came next was the mushroom cappuccino. Weird eh? It was frothy and brown in colour and I was in a fix. I wasn’t sure if I had to sip it off the cup or use the soup spoon that came with it to drink it like a normal soup.

The waiter understood my dilemma and said that this was the Shahi Mushroom Cappuccino soup and that was my cue. It tasted like clouds from heaven, creamy, frothy and just so delicious. The south Indian Chettinad flavoured asparagus served with kokam (dried tamarind) foam tantalised my taste buds and prepared it for the other dishes that were to be served, some of which were regular In-

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MOLECULAR GASTRONOMY IS FOOD SCIENCE WHICH USES MODERN COOKING TECHNIQUES TO BLEND CHEMISTRY AND PHYSICS TO TRANSFORM THE LOOK, TASTE, AND TEXTURE OF A PARTICULAR DISH. CHEF AJAY CHOPRA IN HIS ATTEMPT TO INTRODUCE OMAN TO MODERN INDIAN FOOD HAS BROUGHT TO THE MENU OF JASHN A RANGE OF DISHES THAT SCREAM BRILLIANCE AND EXOTICISM AND YET RETAIN THE INDIAN ESSENCE WITH EVERY BITE.

dian food, some modern Indian, while others were food inspired by the science of molecular gastronomy. The desserts, according to me, were the highlight of Jashn’s modern Indian food. The gulab jamun crème brûlée was as fancy as it sounded. I haven’t met anyone yet who doesn’t like gulab jamun and I am no exception.

So as soon as the chef mentioned that he would be serving it for dessert I just couldn’t wait. I was expecting two brown gulab jamun balls immersed in sugar syrup, probably with a slightly different garnishing to be served on my plate. But what came was a big cup with a yellow base with gulab jamuns and strawberries used as the garnishing. I carefully used my spoon to pierce into the hard caramel coating to scoop into the mashed gulab jamun inside. I was just not getting used to these surprises.

So Chef Ajay Chopra explained the different types of dining options available while I was letting my stomach digest and my mind register this culinary adventure I had been through.

“So there is casual dining, fine dining, and fun dining”, he said. Just when I was sure that he would say that what you had today was an example of fun dining he said, “What you’re going to have now is a classic example of fun dining”.

He very dramatically brought a cylindrical steel vessel which had smoke coming out of it.

He placed it on my table and quietly handed me a tissue paper. He said “watch” and took out a

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popcorn out of the smoking vessel and placed it on the tissue and immediately put it into his mouth and kept rolling the popcorn around with his tongue. I didn’t realise it but I was looking at him with my mouth wide open.

Before I could ask him anything he asked me to follow suit. I was highly skeptical but was totally up for the adventure. It almost felt like magic. I probably seemed like an overgrown overexcited four-year-old to the waiters while I tried my liquid nitrogen popcorns.

Once I popped it into my mouth I had to move it around with my tongue because it was too cold. It tasted like caramel popcorn but eating it was an experience in itself.

In fact the whole two hours I spent in the restaurant was a dining experience that I won’t be forgetting any time soon. If you are bored of the same old mundane Indian food and the simple and boring ways of dining, then visit Jashn, which for me, turned out to be a culinary Disney Land. -shruthi@timesofoman.com

To enjoy innovative modern Indian food, visit Jashn today. +968 2448 8521 jashnoman.com

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THE BIG GIVE Dar Al Atta’a announces ‘Big Give Challenge’ winners

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ar Al Atta’a recently awarded the winners and participants of the fifth season of the ‘Big Give Competition’ at the Shangri-La Barr Al Jissah Resort and Spa. The ceremony took place under the patronage of His Highness Sayyid Kamil bin Fahd Al Said, Assistant Secretary General of the Deputy Prime Minster Office for Cabinet Affairs, and in presence of their excellencies, Members of the State Council, members of Dar Al Atta’a, principals and deans of various universities and colleges, participants and their parents along with other renowned guests and journalists.

The current edition witnessed participation from approximately 15 teams from nine universities and colleges. Seven teams from five universities and colleges qualified to the final level; two teams from The Sultan Qaboos University, two from Nizwa University, and one team each from the Higher College of Technology, Waljat College for Applied Sciences, and Mazoon University College.

The teams were briefed about the Dar Al Atta’a organisation, the aim of the competition, and the rules. The teams were also trained extensively on how to participate and plan, execute and market a project in collaboration with Injaz Oman along with receiving OMR500 cash from Shell Marketing Oman to assist them to initiate their projects. HH Al Sayyid Kamil bin Fahad Al Said, along with Dar Al Atta’as honorary chairperson Hussain Jawad, and Maryam bint Issa Al Zadjali awarded the winners.

Wishing the winners success Maryam bint Issa Al Zadjali said she was overwhelmed to see the engagement of the students in the competition and their enthusiasm in the voluntary work, their creativity in executing the projects, and seeing how positively it impacted their thoughts and personalities. She also said that the competition would be their first step to achieve more. “Our deepest gratitude to everyone who contributed in the success of this event, no matter how small or big it was. Only with these contributions, we succeed and hope to keep on doing so in future,” she added.

Speaking about another wonderful aspect of the event Maryam said, “the winners will be rewarded the opportunity to enroll in Outward Bound (OBO) course, which develops leadership skills, and will benefit them in their lives and career. It is going to be a challenging educational camp for four days and three nights.”

For details, visit daralatta.org.

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Friendi summer cup 2016 finals organised by Jazz Boys at Ghubra.

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Al Injaz Private School – Kindergarten – celebrated the Graduation Day to honour the students of KG2 with their graduation caps, robes, and certificates, as they completed their Kindergarten education and prepared to move on to Grade 1.

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Felicitation ceremony of chess Grandmaster Vishwanathan Anand at ISWK. He was accompanied by the distinguished members of the SMC, Ismail Karim of the International Chess Academy of Oman and its President Ameer Al Raisi.

VOLUME 10 ISSUE 23 JUNE 3, 2016

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

Level | Very Easy

Level | Easy

1 8 2

2 7

2

1

3

9

9

8

8

2

7

1

8

5

2

7

7

1

9

4

6

6

3

1 9

7

5 5

9

2

2

8

1 6

1

2

Level | Difficult

6

3

4

7

8

2

9

6

8 9

3

3

8

9

4

9

9

4

8

4 3

3 9

7

2

7

8 5 3

7

1

8

6

1 7

6 2

1 7

5

5

2

4 2

1

1

2

5

3 2

2

4

1

9

9

Level | Moderate

2

2 4

1 4

5

7

3

6

6

2

4 3

6

4

7

7

1

9 7

5

8

8 1 5

6 2

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