Hi 22 09 2016

OMAN’S LARGEST CIRCULATED WEEKLY — 46,760 COPIES

VOL 10 ISSUE 37 / SEPTEMBER 22, 2016

VISITING THE NORTHERN OUTPOST PAGE 8

THIS WEEK IN OMAN

GET FIT The CrossFit C phenomenon in Muscat, with has landed la several gyms offering the intense, sever group fitness classes that are sure a punishing workout to provide pro the fit and flabby alike. for th PAGE 14 PAG

EAT AROUND THE WORLD

MEET MUSCAT’S NEW EDUCATORS

Ethnic eateries throughout our diverse capital city offer home-style breakfasts from every corner of the globe.

PAGE 20

Every parent faces challenges when it comes to educating their children, a cutting-edge new learning centre in Qurum is here to help. PAGE 18

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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

salim@timesofoman.com Associate Editors Salim Hamood Al Afifi shruthi@timesofoman.com Shruthi Nair Associate Features Production Editor Mobin Mathew Blesson mobinmathew@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

aziz@timesofoman.com

Chief Sales Officer Richard Pakenham Head Of Advertising & Marketing Aziz K. Baker Production Manager Shafi Shaik On The Cover Design by Ali Jani Photograph by Salim Al Afifi 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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SAY “HI” ON SOCIAL MEDIA facebook.com/hiweekly twitter & instagram: hiweekly_oman

THE WEEKEND LINEUP

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

VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

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THURSDAY

FRIDAY

SATURDAY

6:00pm Indulge Your Cowboy Fantasies

7:00pm Enjoy Mariachi and Mexican Food

9:30am Try Yoga

Hit the cinema and witness one of the most anticipated western action movies of the year, “The Magnificent Seven”.

With an A-list cast and humorous lines, you wouldn’t want to miss it.

Treat yourself to some authentic Mexican food and live Latin music during the Mexican Food Festival. Eat and meet and greet the visiting Mexican Chefs, from 7pm onwards, and enjoy the jams from 8pm-11pm.

VOX, City Centre Muscat +968 2234 4444 oman.voxcinemas.com

10.30pm Get Reggae’d Dance your week away with chilled-out reggae music courtesy of DJ Mo and DJ Infinity at the Reggae Party Vol. 3 at On the Rocks.

Entrance fee is free for ladies and OMR10 for men. la

Rumba Lattina Cave Complex, omplex, Darsait +968 9695 3709

Grab a partner and go try an intensive, acrobatic yoga session with professional yoga therapy teacher Tara Atkinson at the Acroyoga Muscat workshop this weekend.

Entry costs OMR20 per person, and the interactive session runs for four hours, from 9.30am to 1.30pm InnerChi Yoga Studio 2nd Floor, Qurum Oasis +971 50 774 8802 (whatsapp) connect@authenticmotion.org authenticmotion.org

On the Rocks Golden Tulip, Seeb +968 2434 6765

PHOTOGRAPHY: SUPPLIED

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

DUBSMASH This is major hit, lip-syncingslash-video selfie app lets you create funny videos and share them with your friends. The playful, sometimes hilarious, app is a global hit and currently trending all over the world.

SNAPCHAT A fun app that lets you record video, chat, and share snaps that only last for 24-hours, has become the most sought-after social media app out there. Even celebrities and companies are using it to promote their brand images and to connect directly to fans.

FIVE TO TRY

MUSICAL.LY Musical.ly is a video sharing community popular for its 15-second music clips, where you can shoot yourself lip-syncing or dancing to it. This app is relatively new to the social media scene, but it sure is one of the best as it is a dubsmash-like app for hardcore music lovers.

SOCIAL NETWORKING APPS

CANDID This is an interesting app for those who enjoy speaking their mind freely on social media and wish to avoid scrutiny and criticism; the app lets you post anonymously, as well as offering a chatting space. It’s a fun teentargeted app that isn’t a bad idea to try.

PINTEREST Instagram might be leading the photo-sharing app pack, but Pinterest has its own thing going on. It’s an inspiration wonderland where you can find almost any photograph, built by community members into collections. From recipes to home decor ideas to art collections and colour play, a few clicks and it’s easy to see why this is one of the most addictive apps out right now.

PHOTOGRAPHY: SUPPLIED

HI SOCIAL STREET ARTISTS TO FOLLOW ON INSTAGRAM

BIAFRA INC. Follow Biafra Inc, an artist residing in the Twin Cities in the USA, to see his work and learn about his life as he tells personal stories through art.

Instagram: @biafrainc

CLEON PETERSON Cleon Peterson is a street artist who lives and works in LA. His paintings show figures that symbolises the struggle between power and submission.

Instagram: @cleonpeterson

DALEAST Follow DALeast who is a Chineseborn artist who lives in South Africa.

He’s displayed his paintings and his 3D creations on almost every continent.

Instagram: @daleast

FUMERO ISM Check out Fumero Ism’s Instagram account to see what happens when you merge fine art with graffiti, cartooning, and caricature.

Instagram: @fumeroism

THE LONDON POLICE The London Police started in 1998 and continuing to push boundaries. The artistic duo produce slick artwork featuring their iconic “Lads” characters.

Instagram: @thelondonpolice

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VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

THE WEEKEND ESCAPE

PENINSULA PARADISE STORY SHRUTHI NAIR PHOTOGRAPHY SALIM AL AFIFI

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O

man is a land of treasures waiting to be uncovered — be it places, people or activities to do. Last weekend, I set off by ferry in hopes of exploring one such gem, Musandam, a governorate tucked far north of the UAEOman border, at the tip of a small peninsula jutting into the Arabian Gulf.

Ancient and rich with stories and historic significance, due to its strategic position separating the Arabian Gulf from the Sea of Oman, Musandam is a world apart, requiring a flight, a multiple boarder road journey, or a half-day ferry ride to reach. And, though there are a number of humble guest houses set amidst the cliffs and coast of Khasab, the capital city is also home to Atana Musandam, a downright lavish abode. Who doesn't like a dose of luxury with their adventure?

Bags packed, I marched into the National Ferries Company office in Muttrah, just before the fish roundabout, roughly two hours prior to my scheduled departure. Shortly, a few other passengers and I were loaded on a bus and taken to Port Sultan Qaboos where our ferry awaited. After a brief security screening, I was onboard settling into a window seat. I wore a wide smile as we embarked on our journey, gazing out over the vast spread of ocean that faded into the clear blue sky ahead.

Six hours later, the sparkle of little yellow lights appeared in the distance as we approached a humble port. I stepped off the ferry, eager to stretch my legs. Aside from a scattering of buildings, the area was quiet, the steep, sheer mountain peaks hemming us in. A small town was barely visible behind the rock formations.

A car from Atana was waiting for us at the bottom of the steps, and I was surprised when we reached the posh oasis in a mere two minutes. It had grown dark, but I could sense the rural and raw Omani-ness of the place as we drove through the main gate, pulling to a stop in front of one of the wood, stone, and stucco structures where two gentlemen were waiting. After a warm greeting, we were led into the reception lobby; everything soothing, natural shades of brown and beige, from the tinted cemented floor to the bamboo wood ceiling, echoing the surrounding mountains and deserts.

The space could have passed as a display in an Omani museum, from the traditional texture of the walls, to the artefacts perfectly hung and lit on the walls. Even the sofa was adorned in traditional red bedouin textiles. I immediately fell in love with the rustic, local feel.

The auto-door behind me opened briefly and I could catch a glimpse of what lay in store. I couldn’t wait to see the rest of the hotel, so grabbed my key and set off to find it. I descended three stairs — to my left was a barrel fountain and to my right was the place I would end up spending a lot of my time over the weekend, the Al Mawra restaurant. I followed a softly lit passage, feeling like an Arabian princess amidst the dim lighting and clusters of low rise buildings, reminiscent of a perfectly preserved (though quite posh) village.

As I entered my room, I was immediately struck by the lush textures — clay walls, bamboo tube ceilings, handcraft-

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ed wooden tables and nightstands, and earthen water pots hanging in the corner. The charming design was complemented by all the amenities one would need for a comfortable stay, from a television to a coffee maker. But the best element of the room would reveal itself only the next morning when the sun came up.

The next day, I stepped out onto my balcony at sunrise, letting the unadulterated natural colours and breeze wash over my skin.

I was sure my room had the best view in the whole resort, until I figured out that the view from almost all rooms in this hotel were equally stunning, thanks to Musandam’s mesmerising topography.

With sun, mountains, ocean, sand, and cool breeze laid out before me, I had trouble working up the motivation to leave my balcony, but I was excited to venture out and explore. I meandered down to the swimming pool and gym, my footsteps echoing on the cobblestone paths. The Harry Potter fan in me squealed as, for a few moments, I felt like I was in Hogwarts.

Omani music played faintly in the distance igniting my imagination; I wondered which adventure I should tackle first. Exploring the inlets in an old fashioned dhow? Climbing the towering hills in a 4x4 Jeep safari? Snorkelling? Diving? A village tour? I began slowing making my way towards the restaurant, sure that a good meal and some much needed caffeine would help me decide.

I sipped my coffee and took in the awesome views. Though I've spent a few years in Oman, I was seeing the Sultanate from a brand new angle. I found myself enchanted, falling in love with Oman all over again. —shruthi@timesofoman.com

A JOURNEY BY SEA As a young expatriate woman, the National Ferries Company, made my trip to Musandam possible, allowing me to avoid leaving the country to reach this far flung corner of Oman. The majestic ferry I travelled on was divided into three areas, one with individual seats arranged like a restaurant, with facing banquets around tables along with table-less seating areas, and a large counter for the attendants. It looks something like the cruise ship interiors you might have seen in movies. Further inside, there is a family area where there are couple and family seats that face a television playing Hollywood movies. The third area of this ship is home to the business class lounge where the comfortable seats are reminiscent of the business class section of an airplane.

Passengers can also go out on deck to enjoy the views and feel the swift ocean breeze.

The journey is comfortable and you aren’t disturbed or interrupted much aside from meal time when lunch is served.

National Ferries Company (NFC) +968 2449 5453 nfc.om Musandam Ferry Timing: Muscat to Khasab – 12.00 to 18.00 Khasab to Muscat – 13.00 to 19.00 Return Ticket: OMR44

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Thursday *10.00am: Reach the NFC headoffice in Muttrah. Make sure you reach on time, a full two hours before the scheduled departure so you don’t miss the bus that will take you to the ferry.

12.00pm: Board the ferry and set sail from Muscat to Musandam.

6.00pm: Pat yourself on the back for making it without falling sea-sick. Before disembarking make sure you take a look at the Musandam landscape from the ferry. It’s beautiful.

6.30pm: Express your joy on reaching Atana Musandam, go breathe in the sea air on your balcony.

9.00pm: Go to the Al Mawra restaurant for dinner. The chicken machboos, served in a gorgeous gold accented serving dish, is absolutely delicious.

Friday 5.30am: Wake up early and watch the sunrise from your balcony.

8.00am: Go for breakfast to Al Mawra restaurant, but don’t make the mistake of stuffing your face with everything that is available on the generous buffet, as you don't want to be overly full on your boat ride (like I was).

9.00am: Assemble in the lobby and set off for your dhow cruise.

After clicking selfies in, on, and outside the 20-year-old dhow, socialise with the dhow guide. You will be amazed by the information he will give you about Musandam. Since there are no seats, just carpets and cushions, find yourself a place to sit and plump some pillows to make yourself comfortable. You’ll soon realise that you can’t sit still for long, as the breathtaking scenery will have you out of your seat clicking pictures of the mountains floating by like icebergs.

10.30am: By now you’ve spotted your first few dolphins, be careful not to fall overboard while trying to catch a glimpse of the gorgeous creatures.

11.00am: The dhow will dock at Telegraph Island, where the

British naval forces were stationed back in 1864, when it served as a station to boost telegraph messages along the Arabian Gulf submarine cable. The water here is almost 18% salty, which means the density is so high that you will float in the water, so jump in for a refreshing dip (life jacket optional).

12.00pm: After your swim warm up with Arabian coffee or tea and fresh fruit on board the dhow as you head back towards the port where a bus will be waiting to take you back to the hotel.

1.00pm: After taking a quick shower go to the Al Mawra restaurant for lunch. The porridge fish with saffron risotto is fabulous.

2.00pm: Recharged, head out for the Jebel Harim safari in a 4X4 and enjoy the stunning scenery along the way as you venture through the Bedouin village of Sayh and Rowdah Village where you will see a pre-Islamic graveyard. Strangely, it's more beautiful than spooky.

7.00pm: Go back to your cosy room and take a power nap.

8.30pm: Hunger bells should be ringing by now, so go back to Al Mawra and order whatever you want from the menu, because honestly everything is pretty amazing, including their mocktails, like Shirley Temples and Virgin Mimosas.

Saturday 8.00am: Enjoy your last breakfast at Atana Musandam.

10.00am: Watch your kids play, take a dip in the pool, or go the gym to try and burn off some of the calories you earned at Al Mawra over the last two days before checking out and heading for the port. *11.00am: Get to the port nice and early to check in for your ferry.

1.00pm: Set sail for Muscat, watching the coastline of Musandam grow smaller and smaller as you drift back home. *Alternatively, you can drive to Musandam, but be aware that you must cross the UAE border, so some will need to obtain visas prior to the drive. Flights are available on Oman Air.

Go to our facebook page (facebook.com/hiweekly) for a sneak peek of Atana Musandam Hotel +968 2673 0888 atanahotels.com

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EDITOR’S

PICK

FRESH TO DEATH STORY FELICIA CAMPBELL PHOTOGRAPHY SALIM AL AFIFI

Freekeh Salad While not new, Semsom’s delicious combination of parsley, tender cracked wheat, and fresh veggies topped with pomegranate seeds make this salad a menu staple.

OMR 2.600

T

he new menu at Semsom adds to the creative Lebanese restaurant’s already commendable lineup of salads and fresh mezze, and in a city where finding a good, fresh salad or a light meal out is something of a challenge, Semsom is an oasis of Mediterranean goodness in the form of fresh ground chickpeas, generous pours of olive oil, delicate leaves of purslane, and hearty shreds of mint. The new fall menu has expanded their salad offerings even more and added new varieties of specialty hummus as well. For someone like me, who craves raw vegetables, fresh herbs, anythinggarlic, and subtle, yet flavourful seasonings, the food at Semsom speaks to me in a way not many of the restaurant offerings in Oman do. So, as the weather grows cooler and my desire to go out grows with it, you’ll find me passing my evenings on the breezy Semsom terrace or in their funky dining room. –felicia@timesofoman.com

Artichoke Salad Artichoke hearts topped with a tangy mixture of cherry tomato, olive slices, cucumber and olive oil.

OMR 2.500

Kuwait Nuts Hummus A nutty take on this traditional dip accented with stir-fried, crushed cashewnuts OMR 2.200

Beirut Pesto Hummus Chickpeas mashed with parsley and pine nut pesto.

OMR 2.200

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Jeddah Provincial Hummus This mash is spiked with fresh parsley, herbs, cilantro and garlic.

OMR 2.100

Muscat Avocado Hummus Creamy avocado is added to this luscious hummus.

OMR 2.200

SEMSOM Purslane and Lentil Salad A perfect balance of lentils, beet root, and peppery purslane.

OMR 2.200

1st Floor, Muscat Grand Mall Ghubra +968 2439 8718

semsom.com

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VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

TO D LIST

STORY SALIM AL AFIFI

O

n my way to grab lunch in Al Khoudh last Saturday afternoon, I parked my car and found myself faced with a group of men and women sprinting across the street in, racing, and shouting with utter passion.

I could make out from their facial expressions that they were enjoying a seriously hardcore workout. Lucky for

me, a member of the pack couldn’t keep up with the gang, so I hurried towards him, curious to find out what the group-sprint was all about.

I then approached the heavily breathing man, skipping the greetings in my excitement, and asked him what they were doing. Struggling to catch his breath, he pointed towards a huge building behind us which sported a big logo that read ‘CrossFit Tempo’.

I thanked him, and, ignored

my hunger, rushed into the mysterious, completely-covered-from-the-outside place.

Founded in Santa Cruz, California by Greg Glassman, a trainer who worked with everyone from gymnasts to celebrities to police officers, alongside his then wife Lauren Jenai in 2000, CrossFit involves workout regimens that combine a high intensity interval aerobics with both equipmentless and also an Olympic-style equipment-based strength training,

with the aim of maxing out one’s cardiovascular and respiratory endurance, stamina, strength, flexibility, power, speed, coordination, agility, balance, and accuracy.

CrossFit routines are known for being some of the toughest physical work-outs, encouraging participants to push themselves to their outer limits for fantastic fitness results.

In Oman, the CrossFit community is becoming vibrant, with loads of athletes

and enthusiasts joining the group programme to better their athletic performances or lifestyles. So far, there are two CrossFit “boxes” in Muscat — CrossFit Tempo in Al Khoudh and CrossFit Wadi in Al Ghubra.

CrossFit workouts are mostly practised inside a large box (never call it a gym, it’s pretty offensive to crossfitters) where you can spot equipment such as barbells, dumbbells, kettlebells, gymnastics rings, pull-up bars,

jump ropes, medicine balls, plyo boxes, resistance bands, rowing machines, and a variety of mats.

Some of these equipment are used by crossfitters inside and outside the box, at places such as beaches and mountains, where sometimes no equipment is needed at all.

The best part about CrossFit is that it’s not an individual sport, it has to be practised in a group for optimum benefits, and this also creates a kind of community where the fitters

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train, bond, and motivate one another to complete the hourlong session.

CrossFit coaches usually put together a new set of exercises each day, the term is called W.O.D. (workout of the day), which is a list of movements one must complete before leaving the box.

These can include the standards, like squats, deadlifts, pull-ups, push-ups, and sprinting, along with the unique challenges like the tyre lifts

and kettlebell sets.

A typical session at the box involves a warm-up, followed by a skill development exercise, which is a session dedicated to your weakest skill; to perfect it and perform it better, exercises such as rope jumping and climbing aren’t as easy as they seem.

Then a dive into the intense W.O.D. session, finished off with a stretching session to relax the muscles before crawling out of the box, com-

pletely worn out.

These group workouts are kept small (at CrossFit Tempo, a session does not exceed 15 individuals), so the coach can focus on each person and their progress.

The effectiveness of this workout make CrossFit a worldwide fitness phenomenon, exploding from one “box” in Santa Cruz to more than 13,000 affiliated boxes around the globe in only 16 years.

The friendly community at

Tempo invited me to attend a class to try their basic CrossFit moves, and boy was it hard. After the first 20 minutes I could barely put one foot in front of the other.

They explained to me that this cardio-based workout helps members improve overall health and achieve a fit, athletic physique, it isn’t for pumping up megamuscles, though it certainly can be a great addition to a builder’s routine. And, let me

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tell you, CrossFit will make you realise how much fitter you could be.

Regardless of your current fitness level, anyone can join and benefit from CrossFit, regardless of weight, height, gender, or age.

CrossFit Tempo offers free trial classes, so head to their box in Al Khoudh to see if you have what it takes to be a crossfitter. I know you can do it.

—salim@timesofoman.com

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BECOME A CROSSFITTER CrossFit Tempo Location: Al Khoudh, Seeb +968 9709 9001 crossfittempo.com Membership: OMR50 per month CrossFit Wadi Location: Al Ghubra, Bousher +968 9488 2377 rx-oman.com Membership: OMR40 per month Both boxes offer a free trial session as well as other packages.

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VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

C OOK I N G S C H OOL with Chef Savet Onutai, Amaranthai Restaurant, Radisson Blu Sohar

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MINUTE

KITCHEN SINK THAI SALAD

C

hefs know how to make a delicious dish of food, whether a laborious, complex dish made to impress, or a quick meal at the end of a shift that uses all the leftover ingredients from the night.

One such late-night supper inspired Chef Savet’s Thai-style seafood salad, a delicious combination of cold, cooked shellfish and basic fresh veggies tossed in a tangy, sweetspicy dressing. Feel free to substitute any seafood or even leftover chicken that you have on-hand, and toss in extra vegetables that are languishing in your refrigerator.

—hiweekend@timesofoman.com

Make Chef Savet Onutai's 5-Minute Dinner INGREDIENTS: • Fully cooked prawn, crab, mussels or other shellfish, chilled • Onion, thinly sliced • Cherry tomatoes, halved • Roman lettuce, roughly chopped • For Spicy Thai Dressing (Buy pre-made or make your own up to a week ahead of time): • 1/2- 1 tablespoon of thinly sliced Birdseye chilli (about 1-2 chillies) • 2 tablespoons (30ml) fresh lime juice • 2 tablespoons (30ml) fish sauce • 2 tablespoons (30ml) rice vinegar • 1 tablespoon (15ml) sugar • 1/2 teaspoon (2ml) salt

PREPARATION:

PHOTOGRAPHY: SALIM AL AFIFI

• Toss the seafood and vegetables in a large bowl.

• In a small pot whisk together Thai dressing ingredients and heat over low, stirring until sugar is dissolved. Chill in the fridge until ready to use.

• Gently toss salad with dressing and serve cold.

*Chef Savet Onutai is the Head Chef at Amaranthai restaurant at the Radisson Blu Sohar

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MUSCAT PARENTS

More than a Tutor STORY SWATI DASGUPTA

W

hile most parents nurture the common aspiration of seeing their child excel in almost everything in life, academics consistently rank at the top of our priority lists. And there comes a time in almost every child's academic career when they struggle, whether with a particular subject, a new school, or an insecurity. Parents are often at a loss when their otherwise hardworking and intelligent child starts to get low grades in school, something that statistics have shown often happens when they reach middle school. There are several social changes that could be the cause, but it is important to identify exactly what is at the heart of their poor academic performance, so that we, as parents, can ensure we get our children the right help after school hours.

The concept of private tutoring or tuitions is well known, but instead of hiring a tutor to offer individualised assistance with homework, parents in Muscat now have the option of enrolling their children in a complete, holistic programme that can change the way their child approaches learning.

Sylvan Learning, established in 1979, is America’s largest and most trusted name in tutoring and academic enrichment. There are nearly 800 Sylvan centres worldwide, mostly in the US and Canada, with nearly a dozen branches across the GCC region, with further expansion planned. In March of this year, they opened a centre in Shatti Al Qurum, providing Muscat parents with a true alternative to traditional private tutoring.

“We plan to make access to quality education a community project. We are learning that parents, schools, and businesses want to get involved and play a role in the academic achievement of the kids. Someone just needed to take the lead and organise some activities,” said Bashaer Abu Khatim, Sylvan’s academic Programme Manager.

Meant for students of all skill levels from grades K-12, Sylvan is best known for personalising academic programmes and their tutoring programmes, which are tailor-made to fit individual student needs, allowing each individual to work at his or her own pace. The programmes aim to groom a child not only for primary and secondary school, but for college, and their

eventual career choices — learning for life.

Sylvan Tutoring is a personal, innovative approach to building confidence in a child, while Sylvan Edge introduces STEM and accelerated programmes including robotics, coding, math edge, study edge, and early reading. Though they feature many programmes, Sylvan puts a special emphasis on mathematics, a subject in which most children struggle. They have programmes to boost speed, proficiency, and accuracy in mathmatics, which has proven tremendously helpful to many of their students.

When a child is enrolled at Sylvan, they are first evaluated on their strengths, needs, and attitude.

Based on this evaluation, a personal education plan is created, unique to that child. The teaching methodology, system, and pace are adjusted according to the child’s needs.

“Our teachers do not just teach. Instead they understand the needs of each child and motivate them to give their best,” said Bashaer.

Jeffrey Smith, Chief Operations Officer for Sylvan in the MENA Region, is passionate about his centres, as the vision of Sylvan goes far beyond improving marks. The true aim at Sylvan is to help children to develop a love of learning, which he feels is possible for any child through individual learning. No two children are the same, so why should their learning experience be?

"We are not private tutors. We are bringing Muscat the most advanced assessment and teaching tools in the industry. We are handpicking talented, patient, warm, and caring subject matter experts to ensure that we build confidence and instil a love of learning in each and every child who walks through our doors," Jeffrey explained. "We know that quality, effective supplemental education can truly be life-changing for students and their families."

—swati@timesofoman.com

LEARN MORE Sylvan Learning -Shatti Al Qurum +968 2206 0296 sylvanme.com sylvanlearning.com

VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

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Muscat’s Global Breakfasts B STORY SHRUTHI NAIR | PHOTOGRAPHY SALIM AL AFIFI

eing an expat in Oman, I have enjoyed meeting people from all over the world, and in the process, my curiosity about diverse cultures and lifestyles has grown with every encounter.

Lately my curiosity, verging on obsession, has not been focused on architecture, or traditional dress, or even the languages of the diverse communities in the capital city, but on something a bit more ordinary, some might even say, humble —Breakfast.

As I started searching, I came to realise that what people eat as their first

meal of the day varies tremendously from country to country. Some communities follow the “Breakfast like a kinglunch like a soldier -dinner like a beggar” rule of thumb, while others prefer eating light in the morning. Some like proteinpacked eggs, meat, and beans, while others favour a more delicate spread of fresh vegetables, cheese, and bread. Some like it sweet, some like it savoury, some even like to start the day with a kick of spice.

While eating a traditional breakfast might not teach me everything I need to know about my fellow expatriate’s cultures, it certainly was a delicious place to start. —shruthi@timesofoman.com

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Oman

My initial idea was to understand what people from different cultures eat at home in the morning, and I lucked out when I found a small, quaint little restaurant serving Omani homestyle breakfast in pure Omani-style. Habboh, which means “grandmother” in Omani Arabic, is a petite restaurant in a quiet corner of Al Amerat. Doing complete justice to its name, the place exudes the warmth and hospitality you might receive from your doting, eastern grandma.

One of the four siblings who run the restaurant, brought out a tray filled with colourful bowls and dishes, which she explained were the same breakfast foods served in her home every morning growing up, especially when her grandma (who she misses a lot) was alive. Mardhoof, a flaky date chapatti; lightly scrambled eggs with tomatoes and onions; balaleet, a dish of syrup-sweetened vermicelli noodles; a bowl of beans stewed with Omani spices; and, of course, milky, sweet karak tea were placed on the table. The young woman explained that members of an Omani family, which is generally pretty big, prefer to have a light breakfast together in the morning, usually consisting of one of these dishes along with tea or coffee. At Habboh, they serve all the dishes together.

Mardhoof was served with cute little bottles of jam and honey. The soft pieces of the bread tore effortlessly and melted in my mouth. However, the best combination I tried was thick mouthfuls of the flavoursome stewed beans, scooped up with the semi-sweet mardhoof bread. The vermicelli pasta was a nice and light morning eat without many spices or masala, exactly how I’d like my breakfast to be. The karak tea did its magic and helped me wake up, the sugar-rush energising me. Before leaving, my gracious host ran over with one last dish, a household favourite that had to be tasted: khubz muhala, a delicate, sweet Omani pancake, a whisper of a dish that was a dreamy ending to my local breakfast feast.

Habboh, Al Amerat +968 9616 9191 Hours: 6.00am-11.00am, Saturday to Thursday The Habboh Breakfast, OMR 2.750

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VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

Pakistan

Prior to 1947, India and Pakistan was one massive, diverse nation. The North, South, East, and West (and every village within these regions) each had its own culture, traditions, and foods that were unique and distinct. It follows that what people ate for breakfast in each of these states, varied drastically. As Pakistan was once part of Northern India, many of the foods, especially in the Punjab regions, are quite similar in their richness thanks to an opulent, royal Mughal past.

With this in mind, I knew that my Pakistani breakfast at Meerath, which served breakfast only on Saturdays, would be heavy and masaledaar. I made sure not to eat anything in the morning, waiting to make my visit until I was good and hungry.

As expected, bowls and bowls of calorie-filled deliciousness was served alongside sweet taftan or sheermal, a saffron flavoured flatbread; puri, a deep-fried bread, or tandoor-baked naan, with which the main dishes were meant to be eaten.

The chana and aloo tarkari, chickpeas or potatoes cooked with a whole lot of Pakistani spices, vegetables, garlic, and tamarind paste were perfect atop airy, crisp puri, and just as good wrapped in bites of sweet bread. The rich liquid of nihari, a famous slow cooked stew made with meaty broth thickened with a ghee and flour roux, topped with coriander and matchsticks of fresh ginger, was divine sopped up with fluffy naan. Sweet, milky carrot halwa finished the meal. It was hard to keep myself from losing my manners and licking my fingers, the taste was so addictive, but harder still was getting up from my seat after one of the heartiest breakfasts on earth.

Meerath Restaurant, Al Khuwair +968 9594 6500 Hours: 9.00am to 3.30pm, Saturdays Breads: Sheermal/Tafta OMR0.300, Naan OMR0.200 Mains: Aloo or Chana Tarkari OMR0.800, Nihari OMR1.700 Sweet Finish: Halwa OMR0.500

VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

Britain

The full English breakfast, also known as a “fry-up”, is another hearty, stick-to-your-ribs breakfast feast, which dates back centuries to the working class days of Great Britain. The standard breakfast platter consists of fried eggs, sausages (often blood sausage, though that is not available here), sautéed mushrooms, charred tomatoes, bacon, hash browned potatoes, and baked beans, along with toast and fruit juice. The historical context helps to explain this seemingly absurd amount of food. A few centuries ago, people only ate two meals a day in England—breakfast and dinner. Breakfast was never a hurried affair, as people took their time to finish their meal, which was substantial enough to get one through the workday. People began to see it as a proper meal that could be enjoyed not just in the morning, but throughout the day, leading to the birth of the all-day-breakfast menu.

Unlike the Omani tradition of dining with the family, it is completely alright to have an English breakfast in solitude, preferably with a newspaper, or as times have changed, with news updates scrolling across the screen of your Smartphone. Duke’s Bar in the Crowne Plaza Hotel in Qurum offers the perfect venue for such a morning, serving an all-day full English breakfast in their dark, wood-panelled restaurant and on the wide terrace overlooking the sea at Shatti beach. No need to hurry, any time can be breakfast time for this British classic.

Duke’s Bar, Crowne Plaza +968 2466 0660 Hours: 12pm - 3pm, & 6pm onwards, Daily All Day Breakfast, OMR 9.300

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VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

Philippines

Filipinos are by far the most polite and hospitable people I’ve ever met. They also usually have considerably smaller body frames than I do. But, don’t let their delicate size deceive you, because these are people who can eat. Rice is not just a dietary staple, to Filipinos it is something of an obsession (I have a Filipino friend who prefers KFC over the other fast food joints only because of the availability of rice there).

So, when I heard that the ideal Filipino breakfast is something called Tapsilog, derived from the words tapa or fried meat, itlog, meaning egg, and sinangag, i.e. rice, I was not terribly surprised, but I was delighted.

At Palayok, beef and chicken variations of Tapsilog are available. The meat is chewy and juicy, the egg is perfectly fried to wobbly, sunny side up perfection, and, needless to say, the rice is prepared with utmost love and dedication, which is clearly reflected in the tender, flavourful grains. The elements of Tapsilog are lightly pan fried and served along with dried garlic and vinegar for a filling, but not overly heavy morning meal that I sure could get used to waking up to.

Palayok, Panorama Mall +968 2458 7370 Hours: 11.00am-1.30pm, Daily Tapsilog, OMR2.800 including water/soft drinks

VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

South India

The main dishes of South Indian are believed to have been invented in the temple streets of Udupi in Karnataka. Most of these breakfast dishes are made out of rice, but not the simple steamed variety. Fine pastes of uncooked rice are made into a fermented batter, which is then added with other mixtures, such as beans or spices, and prepared in different ways depending on the dish.

Since most South Indians enjoy having a heavy lunch, morning meals are lighter affairs, typically consisting of a fermented-dough bread, either as puffy idlis, soft, round white cakes that are prepared by steaming in idli trays; as a paper-thin dosa, crispy pancake made of fermented rice and urad beans, preferably eaten with sambar or coconut chutney; or as a deep-fried vada doughnut made of urad dal or legumes, served with spicy sambar and various coconut chutneys. Alternatively, the fluffy semolina-flour and fried vegetable dish known as upma can be found. One will find a different variation of each dish in each of the different South Indian states, but one is sure to find fermented dough, chutney, and local staples like lentils, chillies, coconut, and native fruits and vegetables, used to prepare these relatively mild Indian meals.

Saravana Bhavan, Al Khuwair +968 2448 7873 Hours: 8.00am-11.30am, Daily Breakfast is a la carte and ranges from OMR1.500 to OMR2.500

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Turkey

VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

I always thought that Turkish food means shawarma.

Always. So, when I went to Twin’s Fish & Chips to try their authentic Turkish breakfast I was expecting a lighter variation of shawarma to be served (or, given the name, fish of some kind). I sat enjoying the view over beautiful Shatti Beach, swaying to the sounds of beachy Hawaiian/Goan songs as I waited for my shawarma to be served. The waiter returned with a curvy glass of strong Turkish tea, known as cay. Out of all the teas and chais and karak’s I’ve had, that cay is by far the best black tea I’ve ever consumed. Though I might also have liked it so much because it was exactly what I needed to wake me up that morning.

I sipped my tea, and suddenly, a colourful surprise appeared — a big white plate filled with two different kinds of cheese, black and green olives, fresh preserves, honey, butter, cucumbers, tomatoes, a red pepper paste, and sigara böreği, cheese spring rolls. The waiter announced, “Turkish breakfast,” before rushing away. He returned shortly with a basket of warm, fresh-baked Turkish bread and a small clay pot of menemen, scrambled eggs cooked with tomatoes and green peppers. Not a shawarma in sight. The delicious, healthy breakfast was an epiphany for me, so far from what I expected.

As it filled my stomach, it also set my mind alight with a whole new wave of delicious cultural and culinary questions to explore. But not until after breakfast.

Twin’s Fish & Chips, Shatti Al Qurum +968 2234 4341 Hours: 10.00am to 11.30am, Daily Turkish Breakfast, OMR5

VOLUME 10 ISSUE 37 SEPTEMBER 22, 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.

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VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

Muscat Unique Diamond Entertainment presented the “Music of India” at the Al Bustan Auditorium.

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VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

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Khimji Ramdas inaugurated the Swarovski boutique in Avenues Mall, where fashionista Buthaina Al Raisi presented the 2016 fall/winter collection.

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VOLUME 10 ISSUE 37 SEPTEMBER 22, 2016

Dar Al Atta’a distributes Eid clothes and Udhiya at a cost of OMR23,370 In celebration of Eid Al Adha and the association’s management belief in the importance of giving and providing a better life for the less fortunate, Dar Al Atta’a has recently distributed Eid clothes coupons in addition to Udhiya to many families registered with Dar Al Atta’a in most of the governorates of the Sultanate. Number of beneficiaries of the Eid clothes for this year was more than 1,077 children at an estimated cost of OMR10,770 and the number of Udhiya beneficiaries is 280 families at a cost of OMR12,600.

The association would like to thank all restaurants and individuals who contributed to the (Eid clothes envelopes) campaign and a special thanks to Daleel Petroleum LLC for its generous donation to support this programme.

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Muscat Maheshwari Ladies had a Teej celebration “Sajna Hain Mujhe Sajnake Liye” at Khana Khazana Restaurant.