Hi Weekly - July 29, 2016

OMAN’S LARGEST CIRCULATED WEEKLY — 46,760 COPIES

VOL 10 ISSUE 30 / JULY 29, 2016

GROW OUT YOUR SWAGGER PAGE 12

THIS WEEK IN OMAN

MEET MAYA AT THE CAVE

EXPLORE WILD SALALAH

A modern fusion restaurant in Darsait is offering Muscatis a taste of something truly, deliciously, different.

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We have your checklist for the natural-wonders you shouldn’t miss down south this Khareef.

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MAKE IT SPIN Hit Muscat’s long flat stretches, brutal hilly routes, and scenic leisure rides on your bike and find out why Oman is a favourite training ground for professional cyclists.

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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

shafeeq@timesofoman.com Senior Editors Faisal Mohammed Naim Mohammed Shafeeqe

faisal@timesofoman.com salim@timesofoman.com

Associate Editors Salim Hamood Al Afifi Shruthi Nair Syed Haitham Hasan

haitham@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 A 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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SAY “HI” ON SOCIAL MEDIA facebook.com/hiweekly twitter & instagram: hiweekly_oman

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Your calendar of the hottest events happening in Muscat this weekend

28 29 30 THURSDAY

FRIDAY

SATURDAY

10pm Sohar Samba

4.30pm Bully Good Time

5pm Up, Up, and Away

Dance enthusiasts in Sohar can finally party in their own ‘hood, with Muscati’s making the trip north to groove to the beats of international DJ, Daniella.

If you are looking for a high-energy traditional activity to watch, then head to Barka this weekend to see a live bullfight (don’t worry, unlike in Spain, these bulls fight each other, and not to the death).

Wait in the City Seasons Hotel parking at 4.30pm with others waiting to be taken to the bullfight.

Muscat Grand Mall is offering free mini hot air balloon rides for kids this weekend.

Sohar Beach Hotel +968 2684 1111 titanee.com

City Season’s Hotel (meeting point) Barka +968 9389 1525

6pm Yoga Youth The Rajyoga Centre has organised activities and meditation for young people in Muscat to introduce them to the mind-body practice.

PHOTOGRAPHY: SUPPLIED

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

+968 2478 2924 rajayogaoman.org

Muscat Grand Mall +968 2200 0000

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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

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FIVE TO TRY CYCLING SPOTS

HI SOCIAL BIKE ENTHUSIASTS TO FOLLOW ON

SAM POLCER Sam has a unique, lively account. He takes super cool shots of random bikers riding in the streets of New York and shares them with the world, from vintage riders to hipster athletes to everyday cruisers. An inspiring Instagram to follow.

Instagram: @PreferredMode

JERED GRUBER Follow Jered and his wife Ashley on biking adventures around the world, with beautifully captured photographs amid virgin nature. He posts his racing and touring photos too. A must-follow for bike enthusiasts.

Instagram: @JeredGruber

JOHN WATSON This account is filled with John’s organic bike-riding shots, as well as a few creatively choreographed shoots.

Following him will make you want to hit the road.

Instagram: @theRadavist

TYLER EVANS Check out Tyler’s account if you’re curious about how bikes are built. His posts will give you a glimpse of super cool creations, from putting together bits and pieces to riding completed masterpieces.

Instagram: @fireflybicycles

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AL KHOUDH STREET The roads near Sultan Qaboos University are a popular route for an afternoon cycling session. Start off at the Mazoon Roundabout at Al Khoudh Street; pass the “book roundabout,” and ride all the way to the next and last roundabout, just before the Expressway.

A left from there, leads you down another long road winding back to the SQU entrance number two, and continues to the Armed Forces Hospital.

Distance: 12 kilometres approx.

QANTAB ROAD Qantab has one of the best and most challenging biking spots thanks to the steep hills that require great stamina to summit. From Wadi Kabir, start off on Al Bustan Street heading towards the Al Bustan Palace roundabout; turn to take Qantab road just before the roundabout. Ride straight up and down the mountains, passing a couple of roundabouts, until you reach the Shangri-La Barr Al Jissah entrance.

Distance: 9 kilometres approx.

18 NOVEMBER STREET This long, straight, relatively flat street is popular among cyclists in Oman. Start at the Almouj roundabout in Al Hail and ride all the way to The Chedi hotel in Al Ghubra. If you love pure, long distance biking, and don’t mind sharing the road with passing cars, then this is the best route in the city for working on speed.

Distance: 17 kilometres approx.

SHATTI STREET Hit Shatti Street in Qurum for a lively seaside ride. Start off at the Crowne Plaza and head down the hill, past the coffee shops on Love Street, and continue towards the Ministry of Foreign Affairs round about. Go left at the round about and turn right at the traffic light to get on Al Kharijiya Street. Ride past Bareeq Al Shatti and Al Masa Mall until you reach the Sarooj petrol station.

Distance: 7 kilometres approx.

MUTTRAH CORNICHE Starting at Bait Al Baranda Museum, ride up to the Muttrah Corniche (Al Bahri Road), past the Mirani Fort, under the Gate Museum, all the way to Al Alam Palace in Old Muscat.

This ride has challenging hills and beautiful views.

VIKI GÓMEZ Viki is world champion known for his crazy BMX bike stunts, following him will keep you updated on his every move, and you’ll find snaps of his golden bike, wellshot stunts, and tidbits from his personal life.

Instagram: @vikigomezbmx

PHOTOGRAPHY: SUPPLIED

INSTAGRAM

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KHAREEF ESCAPES OFF-THE-BEATEN-TRACK SALALAH

NATURE AT ITS BEST As you relish the intermittent drizzles in Salalah during the Khareef season, you might find that some of the spectacular sightseeing locales become all the more attractive amid the mist. If you love visiting unspoilt nature, these Dhofari destinations are not-to-be-missed.

STORY SWATI DASGUPTA

ITTIN Just outside Salalah, Ittin has many attractions. Apart from the Ittin Cave, which is located above a mountain, and Ayn Jarziz, the newly built Ittin walkway is the area’s newest attraction. The Ittin Park also attracts tourists for its lush greenery. Just a few minutes drive from the Salalah airport, Ittin is a must visit area.

Time from Salalah: 10 minutes from Salalah airport Geo Locator: 17° 3’ 56.43’’ N 54° 4’ 0.57’’ E Ittin Park, Salalah, Oman

THE ANTI GRAVITY POINT

Time from Salalah: 35 minutes to Taqah and 30 minutes from Taqah to Mirbat (Total an hour) Geo Locator: 17° 3’ 18.89’’ N 54° 22’ 46.26’’ E Taqah, Oman

BEACHES AT MIRBAT There are several breathtaking beaches in Mirbat and along the scenic drive to Mirbat from Salalah. Traditional boats called dhow can be seen fishing just off the shores of Mirbat. Stop to enjoy the serenity of the natural coastline, especially the white sand beaches. After a barefoot walk through the soft sands, have seafood lunch in the village and take a stroll through the lush green Mirbat Garden.

Time from Salalah: Approximately an hour Geo Locator: 16° 59’ 35.05’’ N 54° 42’ 9.96’’ E Mirbat, Oman

PHOTOGRAPHY: SUPPLIED

This mysterious spot remains one of the most visited sites in Salalah. Driving from Taqah to Mirbat, approximately 27km past Taqah, there is a point on the hilly road where a stopped vehicle in neutral gear will be pulled up the hill with no regard for the laws of gravity.

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MUGHSAYL BEACH The stunning blue waters and crisp white sands of Mughsayl beach make it Salalah’s biggest attraction.

This beach is around 57km drive away from Salalah, and you should take a 4x4 to enjoy off-road stops along the way. The stretch of mountains on both sides of the route offer a spectacular backdrop. The beach is ideal for barbecues and picnics as there are some hut-like sitting areas onsite. If it isn’t raining, bring your mat or chairs and spend some great time with your family wandering on the soft sands of the beach, having a game of football, and spotting the many unusual birds in the area.

TAQAH BEACH The white sandy beaches of Taqah is stunning. Bird lovers can see flocks of birds here while children can play in the nearby area.

Time from Salalah: 30-35 minutes approximately Geo Locator: 17° 3’ 18.89’’ N 54° 22’ 46.26’’ E Taqah, Oman

Time from Salalah: 45 minutes Geo Locator: 16° 53’ 22.85’’ N 53° 47’ 13.20’’ E Mughsayl, Oman

WADI DARBAT Known for its natural spring during Khareef, Wadi Darbat is wildly popular during the rainy season. Close to Taqah, approximately 65km drive from Salalah, boat rides through the wadi are the biggest attraction. One can go for power boat rides or paddle boat rides. Children also enjoy feeding the fish and the shores of the wadi are ideal for barbecuing.

Time from Salalah: Approximately an hour Geo Locator: 17° 10’ 33.49’’ N 54° 32’ 42.62’’ E Wadi Darbat, Oman

BLOW HOLES Located just besides Mughsayl beach, the impressive, natural blow holes are quite an attraction as water from the sea shoots 30 metres into the air as sea waves crash on the underground caves below them. The views of the surrounding towering green cliffs and misty ocean shores are reason enough to visit this breathtaking place.

Time from Salalah: 45 minutes Geo Locator: 16° 53’ 22.85’’ N 53° 47’ 13.20’’ E Mughsayl, Oman

WADI SAHALNOOT Wadi Sahalnoot is just 15km from Salalah and it gets resplendent in greenery during Khareef every year. The valley has impressive and beautiful natural scenery.

While you drive on the meandering roads of this valley you can see greenery all around. The roads are narrow with sharp bends so one must be cautious while driving.

Time from Salalah: 20 minutes approximately Geo Locator: 17° 3’ 2.40’’ N 54° 6’ 23.71’’ E Salalah, Oman —swati@timesofoman.com

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TO D LIST

IT IS THRILLING TO WATCH PROFESSIONAL DRIVERS CORNERING AND OVERTAKING AT GREAT SPEEDS, BUT AS ADRENALINE-PUMPING AS IT IS TO BE A MOTORSPORT SPECTATOR, NOTHING IS MORE EXHILARATING THAN DOING IT YOURSELF.

STORY SYED HAITHAM HASAN

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nvented in the 1950s in America, one of first forms of motorsports available to the average person, was go-karting.

Kart races involve driving a single-seater, small-four-strokeengine-powered vehicle around a track. The karts can reach speeds of up to 100km per hour, and are sometimes seen as miniature Formula 1 vehicles. This is apt as karting is seen as a stepping stone into the world of professional motorsports. Even for those who don’t dream of making a career on the tracks, who simply crave some speed and excitement, karting is a fantastic leisure activity.

Here in Muscat, the Oman Automobile Association is a haven for motorsports enthusiasts, from professional racers working on practice rounds, to Red Bull drifting events and rallies, but what really draws the masses is the OAA’s 1.2km karting track. OAA founded in 1979 has brought several motor-

VENUE Oman Automobile Association +968 2451 0239 omanauto.org

HOURS Mon-Tue 6pm-12am Thu 6pm-10pm, Wed, Fri-Sun 4pm-12am

PRICE Adults: OMR10 for 15mins Kids: OMR5 for 8mins

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sports including Karting to Oman, and their tarmac, which accommodates long straights, hairpin bends, and speedy corners, is the perfect place for the sport.

Open to the public, before one is allowed to hit the track, new participants have to register a few personal details for an OAA profile, which will also keep a record of lap times, and attend a counselling session to learn the rules of the track, safety, and the ideal lines to drive on for the best lap times.

After the initial registration, racing hopefuls, weekend warriors, and adrenaline junkies are free to get behind the wheel any day of the week during the given timings and hit the track on a rented kart for OMR10 per quarter hour. Groups of ten can even treat themselves to a mini Grand Prix event for OMR250, which will include practise rounds, qualifying rounds, and final races in a sport that is loved by kids and adults alike.

—haitham@timesofoman.com

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en. m o i c gado ulinity, g a r b , awny utter masc r b , d l has o t s b i s , f e 6 r o 1 l p in 20 mbo ocks to ex , y s w o a n e l . And l hair. e onc ious facial r e t e i r w s d cia cre roc a a eard f e s f b f r a o i d e s t e ntam uld grow th ck beards a row a fores u , k c i Big, th st, men wo aw their thi e trend to g ys We abl In the he East man e a fashion FI nt ecom L AFI b A n i while i M I a ag SAL O RY ST

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particulary macho, ancient beardstyle has recently made a come back. Finding its way into pop culture by the likes of Rick Rubin, Justin Foley, and Tait Fletcher , the “Garibaldi” beard has become the ‘it’ style for young, hip men from Brooklyn to Tehran.

You must be wondering what on earth the “Garibaldi” is. This beard style, characterised by having a thick, full, long, and rounded-at-thebottom beard worn with a stache, is attributed to Giuseppe Garibaldi, a legendary Italian politician and nationalist from the 1800s who was as famous for his big beard and long stache, as he was for his exemplary politics. Though it may look to some like a simple matter of not shaving, this is far from a mountain-man style, and requires some styling and care to keep it looking rugged and chic, rather than, well... homeless and sad.

The full, thick beard style is timeless, chic, and downright attractive, and growing one out is a wonderful experience every style-conscious man must try, at least once in his life. It will develop your confidence, patience, and might just give you a brand new swagger. It worked for Garibaldi.

HOW TO GROW IT If you hate shaving every five minutes, and you mastered the art of patience, then this might be the perfect new look for you. Start off by growing your beard out. This typically takes about four to five months, depending on how fast your hair grows. During this time, only shave the area on your cheeks where your desired beard line will begin. Wait until it is 15 to 20cm long, then begin to have your barber slightly trim the lower portion and the sides to achieve a round design.

Continue to regularly shave to maintain a sharp upper beard line.

HOW TO STYLE IT As for the moustache, you can either maintain long, wild-man whiskers for an ultimate Garibaldi look, or you can trim them a bit and keep it neat, which is preferred. Remember, the main focus is the beard. The best part about this style is that it requires little styling as the messier the beard, the more rugged and natural you’ll look.

HOW TO MAINTAIN THE LOOK Maintaining your style requires only cheek shaving and an occasional, simple trim from time to time. However, taking care of your beard is vital.

HOW TO CARE FOR A BEARD Throw away your scissors and razors and get a beard care kit and beard moisturising oils to keep your beard healthy and moist, otherwise it will start doing some funky things to your face, from in-grown hairs to nasty, matted hair.

Rinse your facial hair daily, and after each wash apply beard oil. You can use a blow dryer to add volume, or you can just stroke it downwards with a boar’s brush to avoid split ends and beard damage. — salim@timesofoman.com

BUY THE BEST BEARD PRODUCTS Spaloon Qurum Street, Qurum +968 2466 2906 Leather & Lather Oman Avenues Mall +968 9901 4433

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F IRST LOOK

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Every single time I pass Qurum Heights, I find myself gaping at the beautifully lit conglomeration of restaurants that Oman calls The Cave. I’ve always wondered what it would be like from inside until one day I got an invite from Kishore asking me to pay a visit to the complex’s newest restaurant, Maya.

STORY SHRUTHI NAIR | PHOTOGRAPHY SALIM AL AFIFI

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Maya Restaurant, The Cave +968 9469 5055

What to order Hay Tamarind Potato Shrimp Popcorn Earl Grey-infused cocktails

Go for Quirky staff Non-typical Indian food Fun-filled surprises Mystical dining experience

was sucked into the big dark opening of The Cave complex by means of automatic doors that transferred me into a different realm and time. As my eyes adjusted to the dimly lit space, I saw that everything around me was made with warm brown woods accented by colourful little lanterns hanging from the ceiling.

On the walls, abstract female figures drew me down the corridor and a flight of stairs where I stopped before a board that read, Walk in as a guest... leave as a family. I wasn’t sure about guest or family, but at that moment I felt like an outsider who had just entered a different world, one which held many surprises. An apt feeling considering the fact that the name of the restaurant I had entered, Maya, meant magic.

I feel that inspiring a sense of curiosity, mystique and mystery, is an integral part of a dining experience, and this is exactly what Maya has been praised for since its opening. The restaurant has an IndoWestern feel to it, but it’s a story that is intentionally left open for interpretation. At the first glance it might appear to be like any other posh “modern Indian” restaurant, but every little adornment in the space is there for a reason, contributing to the overall essence of the restaurant. For instance, the floor and the ceiling are made of stone and have a rugged texture which give it a very raw Indian village feel.

From the ladders that stretch up to the ceiling, little earthen lanterns, not unlike those you would find in a farmer’s mud hut in India, are hung. Meanwhile, the walls feature the characters Maya and Manga

along with mystical texts that read like metaphors, painted in vibrant colours . To me, the entire place felt like a mysterious poem.

I sat down with Kishore Singh, the man behind the concept of Maya, who has been working in the hospitality sector since 1996. He has found that people crave a taste of country-style living, wherein they can sit on the floor and dine, use their fingers to eat food instead of half a dozen cutleries, and experience the raw pleasure of dining. Kishore tried to incorporate that essence in the restaurant, while maintaining a feeling of luxury and sophistication in terms of both the food and the ambience.

As we were chatting about his ideas and vision, a waiter approached with a wine glass filled with brown smoked balls and hay. Kishore explained that this dish was their Hay Tamarind Potato and was a classic example of their playful concept. The potato balls were dipped in a sweet tamarind sauce and flamed through to let the flavours seep in. But what caught my attention was the unusual garnishing of dried hay that was placed on the side. He explained that the hay was used as a reminder and a dedication to the farmers, who after working in the fields for hours, pile up stacks of hay to make their dining space. I was impressed by the gesture, a welcome ode to the ones who work hard to feed the rest of us.

The parade of dishes began, and I was served an orange coloured carrot narangi shorba (carrot orange soup), which didn’t taste too strong and was very light appetising me for the rest of the meal. The chicken wings that were served with sprouts, was like any other chicken wing you eat, save the strong Indian flavour of spices that you could feel on every single bite. The juicy and crispy shrimp popcorns

that were served has become my favourite nibble eat since then.

Before I dove into the food,I tasted the rainbow of sauces before me; melting into a world of sweetspicy-savoury flavours. Then, three red king prawns, seated majestically in little yellow bowls, were placed directly in front of me.

Just as I leapt forward to attack the irresistibly delicious looking food, my waiter (who looked exactly like Manga from the wall paintings with his big afro wig and whacky shades with little LED bulbs on the rim like a disc jockey from the 70s) gestured me to be patient and wait. My eyes were fixed on him and his animated appearance, but he pointed to the prawn, and I turned my head to look longingly at the dish with childishly expectant eyes. Like a magician at a child’s birthday party, the waiterslash-entertainer brought a shot glass, which he skilfully lit and proceeded to pour over the prawns.

I watched them burn until the fire fizzled. I grabbed the biggest prawn and took a bite of the meaty, charred crustacean, made all the more satisfying by the wild presentation.

The drinks that accompanied the meal were an absolute delight to look at. While some of the drinks served looked playfully colourful and bright, there were others that looked and tasted elegant and classy. The fruit juices were served in orange, red and blue lightbulb glasses and the mocktails were served in elegant margarita glasses rimmed with beautiful garnishing of ginger, lemon, and a tiny gola (crushed ice poured with flavoured syrup) served in a tiny pressure cooker replica.

The staple dessert of India, kulfi, served in three different flavours, coconut, mango and strawberry, marked the end of our hearty lunch.

As I ate my kulfi, I thought about the meal I had just enjoyed. I was tempted to call it fusion food, but that wouldn’t be a fair generalisation, as every dish on the menu retained its Indian essence, and wasn’t really “fused” with anything, and brought forth the traditional Indianness, and did not completely introduce an international cuisine into the Indian food. So could it be modern Indian food? Maybe, but that makes me think of something far more serious than the playful, hard to define dishes I had enjoyed. At the end, I decided that I wouldn’t want to categorise the food of Maya at all. I’d rather leave it up to you to decide what to make of it. Don’t try too hard to decipher this place or her offerings, leave a few questions unanswered so your imagination can interpret and weave a story for itself. On a visit to Maya, I recommend that you simply sit back and enjoy the experience, savouring the surprises for as long as they linger on your tastebuds.

—shruthi@timesofoman.com

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Mishkaak Barbecued Meat

Flammable Liquid

Al Shawiya Barbecue Pit

Coal

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OMANI SLANG WORDS ABOUT BBQ 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 primer from Hi’s Omani team members, Salim Al Afifi and Asmaa Al Balushi.

STORY SALIM AL AFIFI & ASMAA AL BALUSHI ILLUSTRATION ISIDORE VIC CARLOMAN

Tamarind Sauce

Bizaar Barbecue Seasoning

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BOYS AND THEIR TOYS

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As we entered the Oman Automobile Association compound, I heard a faint buzzing sound that grew louder as we made our way past the roundabout to an off-road track I'd never noticed before. There I discovered the source of the strange sound — nitro and battery powered miniatures of 4WD and 2WD race cars zipping around the track, kicking up streaks of dust.

STORY MOHAMMED SHAFEEQE PHOTOGRAPHY SHABIN E.

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A THESE FEROCIOUS MINI-RACERS WHIP AROUND TURNS AT 60KM PER HOUR AND FLY OVER THE BUMPS TO AN AIRBORNE HIGH OF TWO METRES

s the racers, Abdulbasit, Mohammed, and Ahmed, manoeuvred their machines around the rough track with hand held remotes, they all shared the expressions of excited young boys. Ahmed and Mohammed are teenagers, while Abdulbasit is a 47-year-old engineer with the PDO, but on that track, age didn't matter.

After an hour of racing, the tiny vehicles were covered with dirt, some of them with missing parts after some violent roll-overs. Though they look like toys you might find on a hypermarket shelf, these ferocious mini-racers whip around turns at 60km per hour and fly over the bumps to an airborne high of two metres. And they aren't cheap. Abdulbasit’s nitro powered machine costs over OMR400.

“After a race of 30 minutes on this track, your vehicle is in a very bad condition. You have to unscrew every part and component and clean and re-fix them. It is painful to play with our costly machines on these worn tracks, but we are left with no other option in Muscat,” he said. Abdulbasit built this space as a practice track sometime back with the support of OAA but, at present it is in a very bad condition thanks to Oman's severe weather and a lack of proper maintenance.

Abdulbasit has been pursuing this hobby for more than 25 years and remembers when the hobby began in Muscat in the eighties. Some companies supported the hobby and sold RC products. By the

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beginning of nineties the hobby was struggling due to a lack of shops, spare parts, and other facilities, so enthusiasts had to go to Dubai for servicing and purchasing new cars.

These cars are maintained, serviced and fixed like any other real race cars. “It is not just a kind of toy you can buy and play with. You have to learn a lot of things if you want to pursue this hobby. You have to buy a lot of gadgets if you want to run it the way you want to run it. These kits and engines we buy separately and have to be assembled, every bit, on my own. It is almost like fixing a real racing car or bike,” Abdulbasit said.

You have to understand how to manage the weight distribution, a skill critical to making any racing machine perform at its peak. The cross-weight, left-side weight, and rear-weight must all be balanced correctly. And attention must be paid to the shock absorbers and tyres.

And these are not cars you can buy off the shelf, as each one is customised.

Abdulbasit's machine features an Italian nitro engine on a US kit. There are currently two shops in Muscat that cater to the needs of RC hobbyists; Hobbyland and Speed Hobby, where one can find cars starting at around OMR50 and selling for as much as OMR400.

Daniel Rowlands had been racing cars for about 30 years when he moved from Newcastle, UK to Muscat with his family in December 2010 to work for PDO. He brought his hobby along with him.

“I started a section at the PDO Ras Al Hamra Recreation Club and held a race.

With Hobbyland we put together packages

to enable new people to purchase cars and I set Hobbyland up with relationships with several RC manufacturers. We held a race at the PDO club. I then looked for areas for a permanent track in Muscat and decided that the Qurum City Centre car park was a good option as it was covered. I presented a proposal to the mall management and Hobbyland and then looked for sponsors. I prepared a 3D computer cad model of the circuit and we then built it and had Red Bull at the opening event which attracted many competitors,” he said.

Adbulbasit remembers that there was a large community of RC racers back in 2010 when Daniel's track was launched in Qurum City Centre. That track has since closed, and there are none remaining except for the I-race track on the mezzanine floor of the food court in Muscat Grand Mall, and his well-worn track at the OAA. “I contributed to building a racing track in Al Khuwair near the Hobbyland shop with their help. It was an off-road racing track. But last January, a wadi flood washed the track away completely. So we approached the OAA to set up a racing track and they allocated a space for us.

We managed to build a track, but it is not at all a professional one, though we still race there. We could build a real professional track. Experts like Daniel and me could provide them with a proposal and sketches, and the OAA has been positive on that front, it just hasn't happened yet, likely due to lack of funding,” Abdulbasit explained.

Passionate RC hobbyist aren't detoured though. Groups of RC racers cross the border to Al Ain almost every weekend with

their cars to race on the professionally laid tracks there.

“Now we go to other GCC countries for races and to pursue our hobby. If we had a good track here I am confident we could organise big races with the support of like-minded people. Many of the racers stopped pursuing this hobby only because there wasn't a proper place to run their toys and gather,” Abdulbasit said.

Daniel says that the weather in Oman is a major hindrance to pursue the hobby. “It is too hot outdoors for six months of the year and also very dusty. Also locals prefer full size motor racing than RC racing, which is, in my opinion, just as adrenaline pumping and much safer and cheaper. As my efforts to further the sport have failed so far in Muscat, I now collect and restore RC cars from 1985 to 1994 and display them. I also compete in an international race each February in Bangkok and am racing in the UK at the end of July. There is no racing in Oman at the moment. Me and my friend Lee still take our large scale RC trucks out to the wadis sometimes, but racing is what I love, not playing.”

Daniel and Abdulbasit agree that for this hobby to thrive in Oman, they need to secure a permanently sponsored professional indoor-covered venue, build a track with on site facilities such as power and toilets, and advertise it properly so that they can hold organised and timed races.

“The hobby faded away mainly because of the lack of facilities in Oman," Abdulbasit explained, "But, if we get supporters and sponsors, I'm sure we can bring this hobby back to Muscat tracks.”

—shafeeqe@timesofoman.com

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VOLUME 10 ISSUE 30 J U LY 2 9 , 2 0 1 6

STORY SHRUTHI NAIR

I

was sitting at home chilling one weekend, when I overheard a discussion between my mom and her friends coming from the other room. They were talking excitedly about an upcoming cooking competition, describing what they’d prepare if they had the chance to cook for Sanjeev Kapoor, the popular Indian celebrity chef who would be judging the competition. I assumed they were talking about one of the competitions they were so fond of watching on TV, until one of them suggested they actually try out for the competition, as it was being held right here in Muscat.

A flurry of excited chatter ensued, until one of the ladies led the rest off-track as she started gossiping about her husband. That was my cue to plug in my earphones and get as far away as I could from the “kitty party conversations”.

However, the phrase “cooking competition” kept replaying in my mind. I’ve never been much of a cook, so I wondered what it was about a kitchen battle that filled my mother, her friends, and so many others with such excitement. I decided to do some research to find out.

Food is a basic necessity that man hasn’t

found an alternative for since time began.

However, ways of consuming it certainly have evolved drastically over the years, from flintedged wooden sickles being used to collect wild grains in 11000BC to the scientific forms of culinary experimentation so popular today in the form of molecular gastronomy. While everybody understands the significance of eating food to survive, and the importance of cooking it before consuming it, off late, people seem to be more interested in the art of cooking, than in its utility. People don’t necessarily want ‘fast and easy’ recipes, they often want a challenge, a dish that will allow them to express themselves.

Since the beginning of the millennium, one thing that I’ve noticed is that my generation is one that craves an audience. We are looking for an opportunity to express ourselves, an opportunity to showcase our talent, an opportunity to perform. Thus the rise of reality TV and the global obsession with competition shows. So it stands to reason that among the various ways the art of cooking has been celebrated over the last decade, the most wide reaching and successful has been through cookery competitions.

Although cooking competitions might have

been happening on a smaller scale even earlier, with village women trying to win hearts with pies, it was in 1900 that the first major cooking competition, the IKA, took place in Frankfurt, Germany. The competition is still known today as the “Olympics of the culinary world,” with milestone events peppering its history, like when a group of American chefs participated on the world culinary stage for the first time there in 1956.

In 1987 Bocused’Or introduced the first ever cooking competition in which contestants had to cook live in an open kitchen in front of a crowd of spectators, setting the stage for modern competitions and televised shows that are so popular today. Nowadays there are numerous international and national competitions and championships such as the American Culinary Classic, Culinary World Cup, and many more that are held at regular intervals and are sponsored by top brands willing to offer big cash prizes, drawing cooking hopefuls from all over the world for a chance to prove their abilities.

With the dawn of the televised cooking competition, we have entered an era in which young cooking enthusiasts are referred to as the “Mas-

terchef generation” in a reference to the popular cooking competition show. But Masterchef wasn’t the first TV cooking competition, the trend really took off in East Asia in 1993 with the Japanese show Iron Chef, which was a cookoff between guest chefs and resident “Iron” chefs. Prior to Iron Chef, the only TV cooking programmes were narrative shows in which a chef would explain how to cook a particular dish, like Sanjeev Kapoor’s Khana Khazana, but the drama and oomph of a competition-based show appealed to cooks and non-cooks alike, making Iron Chef a massive hit, not just in Japan, but also in the US and other parts of the world. The format was soon adopted by different channels globally.

Iron Chef was adapted by the channel Food Network which now does an average of 10 cooking competition-based reality shows every year. And a number of other popular cooking competition series, like Top Chef, Hell’s Kitchen, Chopped, and Masterchef, now appear on noncooking-exclusive networks. And the televised cooking competition culture is slowly seeping in to the Middle-East too. A couple of years back, the Middle-East version of The Taste was aired

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on Egypt’s Al Nahar channel. The participants and judges were all from the Middle East and North Africa region which brought this part of the world to the culinary forefront.

These shows have gone a long way in helping to familiarise the world with different cultures and their cuisines, and the high level of competitiveness has, according to me, brought a greater awareness of technical expertise that goes into cooking, and thus a greater appreciation of a task once seen merely as a drudgery.

As we have all become slaves of internet and online media, it should come as no surprise that cooking competitions have found a home online now as well, with a number of portals dedicated to cooking competitions. For instance, Cooking Contest Online is a website and online community where culinary competitions are held between recipe contesters. The website has set a number of milestones including that of hosting over 500 contests and giving out prizes worth five million dollars, and exclusive features in national magazines. Such websites are also a great platform to connect with people, share recipes, and learn about new cuisines.

Since online media is incomplete without

social media, this phenomenon has spilled over, with a number of pages across social media platforms dedicated solely to cooking competitions. In fact, Oman has its own Facebook group “What’s Cooking, Oman?” founded by Oneza Tabish that now has a total of 6,200 members.

They’ve conducted two major cooking competitions that were sponsored by food products and restaurants in which the contestants had to post pictures of their recipe and the finished dish on the group’s page where members voted by means of likes on the post to decide, along with the judges, who should win.

Oman has witnessed its own surge of live cooking competitions over the last few years as well, with people, predominantly women, from different backgrounds and nationalities becoming increasingly willing to participate and showcase their cooking skills in front of a judge and an audience. Competitions have ranged from the small events organised by social clubs, to professional events like the Al Bustansponsored National Hospitality Institute competition for culinary students to impromptu competitions like the Lulu challenge, which was open to the public.

The upcoming competition that my mother and her friends were buzzing about may be the biggest one yet. The Yellow Chilli Kitchen Master cooking competition, which is due to take place in August, will be judged by the beloved celebrity chef, Master Chef Sanjeev Kapoor, which significantly ups the ante.

When I spoke to the organisers, they said that the contest was being organised based on public demand for such an event after receiving requests from a number of ladies asking for a chance to showcase their talents and abilities in front of the man who taught them the basics of cooking via his television programme.

Registration for the event is open until August 15th, with a pre-screening general elimination round on the 19th and 20th of August, followed by the finale on August 24th, where the final dishes will be tasted and judged by Sanjeev Kapoor himself.

So, when exactly did cooking become a competition? Even after all my research, I don’t really know. Perhaps it always has been in some way, but now we’ve just created bigger stages than our dinnertables.

—shruthi@timesofoman.com

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COMPETE IN THE YELLOW CHILLI KITCHEN MASTER COOKING COMPETITION Sign Up Register this weekend at the Yellow Chilli restaurant in Panorama Mall or The Wave (entries close August 15th) Get through the Screening Session 19th and 20th August Watch or Compete in the Finale 24th August, 4-6pm Yellow Chilli, Panorama Mall More Details +968 2454 1717 facebook.com/theyellowchillioman

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VOLUME 10 ISSUE 30 J U LY 2 9 , 2 0 1 6

M NEY M AT T E R S

ALL ABOUT LOANS IN OMAN STORY SYED HAITHAM HASAN

I recently walked into a Mercedes showroom to ogle the new S-Class, which looked infinitely more ravishing in person than on Google images. The flawless aesthetics instilled in me love at first sight. I glanced through the specs cushioned on a short table next to the car — power, luxury, safety — until I reached the last line, the price. Well above my bank balance, I wondered, as I know so many other shoppers in Oman do, what my options were.

L

oans are acquired for different reasons, whether student loans to pay for university, vehicle loans for that dream car, or home loans for a place of your own. All consumer loans share the same basic principle: Money is lent for a specified period of time during which a specific interest rate is charged, and is paid back through monthly instalments known as Equated Monthly instalment (EMI), which include both the money borrowed, and the interest being charged by the lender. Simple enough, right? But how does the money lending market work here in the Sultanate? Most expatriates, and even many Omanis, are not aware of the options or the risks involved with taking out a loan from a bank or finance company in Oman.

INTEREST RATES With a large number of institutions offering loans, competition has forced interest rates much lower than what they once were, so it is good to shop around for the best rate, as the interest rate can equate to huge savings or losses over time and it is always desirable to shop around for the best rate. The rates are usually based on the perceived risk the lender is taking. For example, a young, first-time borrower will likely not get as competitive of a rate as someone with a secure income and history of timely loan repayment.

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THE DANGERS OF DEFAULTING When an individual is unable to pay the amount owed in a specified period of time, the lender holds the right to monitor the credit or salary movement in his bank account for up to three months while they attempt to get in touch with the individual. After this period, the case is taken up by the recovery department who contacts the documented place of work of the defaulter.

If the institution is unable to forge out a deal or get in touch with the defaulter, the case is presented into the court of law where the person is prosecuted as a defaulter. If a loan is secured by an asset, such as a car or home, the asset is seized by the lender. If the loan is unsecured, the borrower can face time in prison.

BANKS VERSUS FINANCE COMPANIES When a loan is taken, your EMI is linked to your bank account so that a certain amount is deducted every month from it. One major difference between banks and financial institutions lies in the fact that your bank will wait until your salary or other deposit has been deposited into the account before deducting the payment directly from your account, while the finance companies have pre-dated cheques signed by the borrower, which are simply deposited on the date marked on the cheque. If the bank balance cannot cover the payment, the cheque will bounce with a penalty for the borrower. If this happens regularly, legal action can be taken against the borrower. Beyond the payment of the loan, either via cheque or direct debit, banks and finance companies offer different interest rates and options when it comes to the type of loan a borrower is seeking.

TYPES OF LOANS

especially for new vehicles which can also often be financed directly through the dealership.

• Available to: Omanis and Expat residents • Average interest rates: Around 0.75-5% REQUIREMENTS: There are no eligibility criteria for auto loans apart from being able to provide pre-dated cheques and provide evidence of salary. The income requirements varies depending on the requested value of the loan.

Travel Loans Only a handful of institutions in Oman provide travel loans, though the frequency of such loans are beginning to increase. These loans help to plan vacations that happen to be beyond a personal bank balance.

Available to: Anyone requiring to travel Average interest rates: 3.5%

Personal Loans Whether it be medical treatment, university fees or a lucrative investment, personal loans are an option for those looking to secure a large sum of cash quickly, which can generally be paid back over one to ten years. Though there are set minimum income requirements, many banks will negotiate with borrowers who may fall short on some of the requirements.

Available to: Omanis and Expat residents Average interest rate: 5.25% REQUIREMENTS: Government sector employees: • Minimum salary requirement (Expats): OMR500 • Minimum period of work completed (Expats): 1 year • Minimum salary requirement (Omanis): OMR250 • Minimum period of work completed (Omanis): 3 months • Loan amount: OMR1,000 up to 10x an individual’s salary

REQUIREMENTS: No concrete requirements apart from substantial salary requirements depending on the loan amount and proof of travel.

Housing Loans The most sought after category of loans; housing loans are conventionally the highest valued loans with initial principle amount starting from OMR70,000. The payback time is also the longest with up to 25 years for Omani nationals.

Available to: Both Omani and Expat residents Average interest rates: 5.25% REQUIREMENTS: • Minimum salary (Expats): OMR500 • Minimum salary (Omanis): OMR250

Islamic Bank Loan Private sector employees: • Screening of company finances • Minimum salary requirement (Expats): OMR500 • Minimum period of work completed (Expats): 3 years • Minimum salary requirement (Omanis): OMR350 • Minimum period of work completed (Omanis): 1 year • Loan amount: OMR1,000 up to 10x an individual’s salary

Adhering to the Islamic principles of zero interest rates based on morals and ethics, loans from the Islamic banks are interest free. However, there is a transaction fee which would be paid to the lender institution.

Auto Loans

REQUIREMENTS: • Minimum salary (Expats): OMR500 • Minimum salary (Omanis): OMR250

Auto loans are perhaps the most common loans in Oman, and are offered by both banks (typically only after three to six months of salary deposits) and by private finance companies. These loans are among the easiest to obtain,

Available to: Both Omanis and Expats Average transaction fee: 5%

—haitham@timesofoman.com

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Egypt National Day celebrations organised by the Embassy of Egypt in Muscat.

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Seafarer Day was celebrated under the auspices of Dr Ahmed bin Mohammed bin Salim Al Futaisi, Minister of Transport and Communications in Muscat. Photography: Shabin E

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The Renaissance Day was celebrated in Oman with people going out to the nearby parks, malls, and beaches to enjoy the holiday which coincided with the weekend breaks. — Photography OK Mohammed Ali

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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

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