Hi 10 11 2016 by Muscat Media Group

OMAN’S LARGEST CIRCULATED WEEKLY — 46,760 COPIES

VOL 10 ISSUE 44 / NOVEMBER 10, 2016

TURKISH DELIGHT PAGE 22

THIS WEEK IN OMAN

EXPRESS YOURSELF

J JUMP IN THE DDEEP END

Gailani Art Retreats offer creative releases and an expressive community. PAGE 12

T Teaching children to swim early on is vital, especially in coastal o ccountries, like Oman. PAGE 20 P

MAKE A POTION Use the power-foods of the Mediterranean to make your own all-natural beauty tonics for hair, skin, and nails, just like Sophia Loren and Cleopatra. PAGE 16

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

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 shruthi@timesofoman.com

ashishdubash@timesofoman.com

Associate Editors Salim Hamood Al Afifi Shruthi Nair

salim@timesofoman.com

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

k i Head Of Advertising & Marketing Aziz K. Baker Production Manager Shafi Shaik On The Cover Design by Geri B. Sonny Photography by Shabin E. For general inquiries or comments: HiWeekend@timesofoman.com

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THE WEEKEND LINEUP

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

THURSDAY 7:00pm Do You Believe in Magic? Go to Muscat Grand Mall to enjoy a complimentary two-hour show ﬁlled with spectacle and magic tricks. Muscat Grand Mall +968 2200 0000

7:00pm Portuguese Pop Dance your heart out to “Fado” music with Portuguese sensation Ana Moura at the Royal Opera House Muscat where she will be performing some of her hit singles. Ticket prices range from OMR5 to OMR45.

FRIDAY 9:00pm Dinner, DJ, and Dance Dance to the tracks of Romanian DJ, Alex Twin, a resident DJ at some of Dubai’s best clubs who is guest performing at Laval. There is no entrance fee, but prior table reservation is required. Come early for dinner before the party gets started. Laval Restaurant Lounge Ghala Golf Club, Ghala +968 2450 5112

Royal Opera House Muscat +968 2440 3300 rohmuscat.org.om

Your calendar of the hottest events happening in Muscat this weekend

VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

SATURDAY 6:30pm Explore Concept Art Visit Stal Gallery in Madinat Sultan Qaboos to witness the phenomenal conceptual minimalistic art of New York-based Jack Sal. The artist will display his latest creations in an exhibition titled ‘building/ block’, which will be on display until the 24th of November. Stal Gallery Al Inshirah Street, Madinat Sultan Qaboos +968 2460 0396

PHOTOGRAPHY: SUPPLIED

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WEEKEND DOWNLOAD

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

BANISHED WITH GAUTAM BHARGAV VISWANATHAN

FIVE TO TRY AMOUAGE PERFUMES FOR MEN

SUNSHINE An absolute favourite, this retro-chic fragrance offers freshness, with soft notes of lavender, vanilla, and orange brandy, along with some gentle spice.

JUBILATION XXV This is one of the most celebrated Amouage perfumes—purely sophisticated, it was made for the high-class gentleman with a little ﬂair in his style with top notes of opulent frankincense, orchid, and rose, in addition to other dark spices.

LYRIC Fans of aromatic rose and angelica will love this spicy oriental fragrance, and all the mysterious allure that comes along with it. Frankincense, orange blossom, and saffron are some of the secret ingredients playing beneath its powerful rosy scent.

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MYTHS This ultra-masculine perfume carries smoky, woody scents complemented by leather, rum, ashes, and rose, with a spicy finish for manly perfection.

important in Banished, especially early in the game. Your villagers are your lifeblood and meeting their needs come first. Before you begin providing them with food and clothing, you need to make sure they have plenty of space to live. Mum and dad will be happy with a home of their own, but if junior needs to go out and eke out a living by himself, he’ll need a home to move into with his significant other. It is overcoming the balancing act in Banished that provides the biggest thrill in the game, and makes you want to go back to it over and over again. Build your houses too slowly, and you’ll be left with an ageing population that will take plenty of time to replenish, which means you won’t have enough hunters, farmers, and woodcutters to keep your town going. Build too quickly, though, and you’ve got too many mouths to feed. People will die out faster than you can feed them, and your economy will collapse. It took me a good five or six tries to get my town to reach some sort of stable equilibrium, it’s the challenge of plugging all the little problem-causing holes and the joy you get when watching your town grow, thrive, and evolve as you fix these problems that makes this such a worthwhile game. Banished is a great way to while away a few hours this weekend. While the game is currently only available for PC, support for Mac, Linux, and consoles is just around the corner. —gautam@timesofoman.com The Short and Skinny Name: Banished Genre: City-Building/Real Time Strategy Game Producer: Shining Rock Software What’s it about: Brave the elements and build a city that will stand the test of time as you lead a group of settlers to a new life Platform: PC Where to buy: Steam, Humble Bundle, Amazon, GOG games IGN Rating: 8.3/10

GOLD Go classic with one of the Omani brand’s earliest fragrances, a luxurious perfume meant to invoke the golden age of perfumery with a perfect balance of frankincense, lily, and rose.

PHOTOGRAPHY SUPPLIED

ome is considered by many to be the greatest city of the ancient world, but as we all know, it was not built in a day. Banished is a game that takes you through exactly what goes into building a thriving, constantly evolving metropolis. To build an engaging, addicting citybuilding game is in itself an achievement, but what makes Banished an even more impressive offering is the entire game has been developed by one person. Luke Hodorowicz spent about 5,500 hours creating the game from scratch and the ﬁnal product is an oddly endearing one. Banished puts you in command of a group of settlers who have been – wait for it — banished, from their town and are looking to start afresh. Players are free to choose the type of landscape, the terrain, and even the name of their town — which could range from ‘applesauce’ to ‘whee’ and everything in between. While most city-building games work on the concept of earning money in exchange for goods and services, Banished throws the form book out the window by removing it from the game altogether. Instead, it introduces a barter system, where you trade crops and other products from your town in exchange for what merchants bring in via boat. The idealists in you might choose selfsufficiency, but that’s not going to work out in the long run: Your town can only produce a ﬁnite number of goods and needs to swap them with the outside world if you need to survive. The city you build though is an embodiment of the order and balance you need to have if your town is to thrive. The seasons are cyclical, so crops need to be harvested and fuel needs to be gathered before winter arrives. You’d better make sure you have enough food, fuel, and woollen jackets to last through the winter, because you don’t want your people falling over like dominoes because they don’t have enough to eat or keep them warm. Population management is extremely

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

THE WEEKEND ESCAPE

EAT, SLEEP, AND STAYCATION STORY GAUTAM BHARGAV VISWANATHAN

hen I left Dubai and returned to Muscat last summer, it wasn’t the glitz and glam of the UAE that I missed the most. What I craved instead was the ubiquitous manakeesh found in many of the Emirate’s Lebanese eateries. I missed those little pockets of succulent meats and gooey, melted cheese in their crispy, chewy, crunchy envelopes of unleavened bread that went down well at any time of the day, whether it was for breakfast with a sprinkling of zaatar or with some creamy labneh and a side salad. I never thought I’d find it in Oman, let alone in the Holiday Inn. I arrived at the property a few weekends ago to find that the restaurant was holding a weekly Arabian Night dinner. “What do you have tonight?” I asked the maitre d’hotel, my heart beating a rapid staccato rhythm as I waited for him to say the magic word. “We have a live station outside where we make fatayer, shawarma, chicken and mutton kebabs, grilled and fried fish, sometimes it is salmon, but today it is hammour, and we have freshly made falafel,” he told me. And, almost as if fate were toying with me, he casually added, “We also make manakeesh, served hot at the table.”

‘Dude, where’s the ﬁre?’ would’ve been an appropriate question to ask me as I made my excited dash from the hotel’s entrance to the restaurant a ﬂoor below. What I saw there stopped me in my tracks. The Arabs have a saying: the eye eats before the mouth. It was quite clear the good folks at Holiday Inn had stuck to that tradition. Row after row of tantalising, appetising food were on display, from one corner of the restaurant to the other. From a great smelling macaroni and cheese to succulent chicken stewed in its own jus, to juicy beef cutlets and portions of meltin-your-mouth turkey, the restaurant had everything a foodie could want, and more. Emphasis on ‘and more’. Desserts that tasted as sinfully good as they looked were gloriously arranged in ranks, replete with a selection of exotic fruit, and the centrepiece, a chocolate fountain, complete with spheres of white chocolate and chewy marshmallows to drown in all that decadent goodness. The health nut in you, should turn left at the buffet line and begin the feast with a hearty soup – lentil or chicken – before veering off to the massive salad station and cheese bar that occupies a good third of the entire restaurant. Holiday Inn have spared no efforts in making some

of the most flavourful and filling salads I have ever eaten, from their zesty tabbouleh to their chunky eggplant salad. They had, of course, kept in mind their international audience, and I developed a particular fondness for the Thai chicken salad. I simply had to go back for a second helping of that. I didn’t, though, because the long sought-after manakeesh appeared, eliminating all thoughts of other dishes. See, it’s one thing to eat good food, it’s another to watch it being made. I watched as a layer of thin, unleavened bread, as silky smooth as a satin handkerchief, was placed on a pre-heated, overturned wok. Bits of seasoned lamb, bell peppers and sautéed onions were folded into the bread, which then began to sizzle on the wok, imparting a myriad of flavours and textures to the meat and bread. It may have only taken a couple minutes to make, but it seemed like an eternity to me. The wait was worth it, though. My taste buds seemed to dance in ecstasy at the tenderness of the meat, the slight saltiness of the cheese, the bread, which held so well the flavours of all of the ingredients that had been lovingly blended together to produce such a delectable dish. And Holiday Inn made sure they danced all night. The shawarma I ate can certainly give some

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PHOTOGRAPHY SUPPLIED

VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

HOLIDAY INN MUSCAT Location P.O. Box 1916, Al Mawaleh South, Muscat, 130, Oman Landmarks: 9km from Muscat International Airport and 2km from Muscat City Centre What does it offer Warm, contemporary rooms offer free Wi-Fi and ﬂat-screen TVs, plus minibars, iPod docks, and tea and coffee making facilities. Suites add separate sitting areas. Room service is available 24/7. Amenities include a bright restaurant offering Mediterranean cuisine, and a casual cafe/lounge. There’s also a gym, and an outdoor pool with sun loungers. Where to Book Holidayinn.com, or in person at the hotel. Alternatively, call +968 8007 7999. Rates Prices range from OMR57 for a single room to OMR123 for a two-bedroom suite.

Turkish cafes in town a run for their money, and there’s nothing quite like eating fresh-caught fish that’s been roasted on a spit over glowing coals in front of you. Time flies when you’re having fun, but I didn’t quite expect it to go by so fast. Well-fed and happy, it was about 11pm by the time I was finally done and ready to check-in to my room. Holiday Inn’s 185 rooms range from elegantlyfurnished single rooms to opulently-decorated one and two-bedroom suites. No matter which category you end up choosing, you are sure to receive a surprisingly fantastic welcome. I opened the door to my suite to find a tray of goodies, including some of the best Omani halwa I have ever eaten, waiting on my bedside table. After sampling the spread, I did something I’ve always wanted to do— kicking off my shoes and jumping headfirst onto the bed, which (thankfully for me) was soft and cloud-like, much like the downy towels and bathrobes. Though I didn’t want to leave my plush bed the next morning, I couldn’t resist the call of the pristine waters of the swimming pool just outside my window. So I emerged to spend the morning whiling away the time in the pool, steaming in the adjoining

gym, and preparing myself for another feast. If Arabian Night was good, Friday’s Fizzy Brunch was even better. I have never eaten a turkey so succulent, or had such tender cuts of beef, served with a vast array of house beverages to cater to anything your taste buds might seek out. You wouldn’t think their kadai paneer would go so well with a flaky, buttery croissant, but this idiosyncratic combination of breakfast and lunch is just so good that it all seems to work together. And, if deep down you’ve always wanted to have mac and cheese with hot dogs followed up with an amazing muffin and ice-cream, well, the world’s your oyster. At this unassuming business hotel, I found that I was never asked what I wanted. I was offered everything I could have wanted, and more, in a way that I’d expect from a five star resort, but that came as a very pleasant surprise at this four-star all-star. So, if you want to get away from it all, without battling your way out of town, I suggest heading to Seeb for a staycation at the Holiday Inn, where you can eat like a king, get in some serious rest and relaxation, and leave feeling like you got far more than what you paid for. —gautam@timesofoman.com

HI WEEKLY TO D

LIST

ART THERAPY

STORY SALIM AL AFIFI

VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

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WORKSHOP FORMAT Morning Brieﬁng & Meditation

20min Painting to Music

3hrs 30min Lunch

45 minutes Afternoon Recap/ De-Brief

10min Painting to Music

2hrs 30min Joint Group Deliberation on Final Works

2hrs

THE GAILANI ART RETREAT is a unique retreat held monthly at the Grand Hormuz Hotel, where creative spirits meet, greet, and bring out their inner Picassos in a space ﬁlled with art vibes and spiritual positivity. The art retreats were started in 2013 by Ibrahim Gailani, a prominent, successful artist in Oman. His love for art has been a fascinating journey and quite a memorable part of his life, so he wanted to share his passion with the world, and create a platform where people could come together to celebrate their individuality, their unique visions, their horrors, their ambitions, and even their deepest secrets, while connecting with their inner-consciousness in an unbiased and judgement-free environment. The hugely successful retreats have just completed their fourth year of exploring the healing power of art. Far more than a painting workshop, these retreats are transformative experiences that can help people understand themselves better. They are also fun, musicdriven days of creative expression. What makes these retreats so popular, is that they don’t shy away from controversial and personal topics, which, most of us humans feel the need to share from time to time. Topics that were covered in the past range from love to self-acceptance, in this artmeets-therapy style retreat, in which established artists interact with the participants in hopes of helping them ﬁnd their way through art. There JOIN THE NEXT are often tears. RETREAT ON This creative, personal NOVEMBER 19 journey takes the form of a full-day art retreat that Cost is open for anyone at least OMR20 per person, including 16-years-old. Participants lunch buffet, coffee, and are given a topic to express refreshments. on their canvases while listening to music, from What’s Required? classics, to opera, to popular • All participants must bring at trance. The session starts least 2 large canvas boards with slow-paced music for • A set of brushes meditation as the partici• Acrylic paints pants begin exploring their • A rag or cloth minds and starting to paint. * art supplies will be As the day goes on, the music available to purchase from becomes louder and more an independent art supplier upbeat. After the painting at the venue session, participants have the opportunity to share What’s included? their story with the group, if • Easels will be at the venue they so wish. • Water containers for brushes Each session typically • Paint mixing plates/palettes has around 25 participants • Disposable paper-cloth rolls (sometimes more), who, by for cleaning and texturing the end of the session, have become a big, creative family. What’s NOT included? One doesn’t have to be • Paints an artist to join. The only • Paintbrushes requirements are to have • Canvas a canvas and a paintbrush, a judgement free attitude, Contact and a story to tell, either to +968 9760 9925 yourself, or to the world. gailaniart.com gailani.art@gmail.com —salim@timesofoman.com

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

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t o st ate cho ow CH iâ&#x20AC;&#x2122;s l king s n on h nly on T H out coo esso c. O WhA eck chef ond l lassi y C ace sec an c ekl Pal a 60- s Indi / hiwe for ke thi k.com ma eboo fac

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

MEDITERRANEAN BEAUTY TREATMENTS

The youth-enhancing, life-extending beneﬁts of the Mediterranean diet are well-known, but many don’t realise that ingredients cultivated along the Mediterranean basin, like olive oil, citrus, almonds, yoghurt, and honey, are also used to make homemade beauty treatments. Try one of these four classics for a natural beauty boost. —hiweekend@timesofoman.com STORY OLGA AYMERICH

HONEY AND ALMOND FOR YOUR FACE Gentle exfoliation makes skin glow, so prepare an easy exfoliation mask. • Mix a full spoon of honey with two ground almonds. • Mix with the juice of half lemon and apply it to your face, gently massaging your skin while applying it. • Let it rest on your skin for about 20 minutes and rinse with warm water. Use warm skimmed milk to remove it for an even softer touch.

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OLIVE OIL

LEMON AND OLIVE OIL

YOGHURT AND OATS

FOR YOUR HAIR

FOR STRONGER NAILS

FOR YOUR SKIN

Hair get’s dry, it’s a fact of life. To prevent hair loss and frizz, you need to hydrate.

Strong, healthy nails, which don’t chip and break, require nail care between polishes.

Cleopatra used yoghurt to hydrate her skin and make it glow. This classic tonic exfoliates, too.

• Put 2 to 4 spoons of olive oil in a bowl (depending on hair length), and slightly heat in microwave (20 seconds will be enough). • Wet your hair with warm water and apply the warm olive oil from the ends to the scalp and leave for 30 to 40 minutes. If you want to maximise the effect, cover your hair with a plastic shower cap. • Wash with shampoo. Repeat weekly until damaged ends are reduced.

• Extract the juice of half a lemon and mix it with three spoons of olive oil. • With a little brush, apply the mixture to your nails (remove nail polish ﬁrst, if you are wearing any). • Let the mixture sit on your nails for as long to allow it to penetrate the nails as much as possible.

• Mix a half kilogram of yoghurt with four spoons of oats. • Apply it onto your dry skin and massage, allowing the oats to scrub the dead cells off of your body. • Let the mixture rest on your skin for 20 to 30 minutes and rinse for light, soft skin.

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DINING

UPDATE

VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

Casual Italian

3. 4.

VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

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The Hi Weekly team was invited to check-out Rossini’s new menu additions over lunch. We were delighted by course-after-course of fresh, beautifully presented dishes served in the chic Italian ﬁne dining restaurant, with the restaurant’s signature elegant service. STORY AND PHOTOGRAPHY SALIM AL AFIFI

ROSSINI’S NEW MENU HIGHLIGHTS 1. Amuse Buche Complimentary starter, on that day it was fresh mozzarella and sun-dried tomato with a drizzle of aged balsamic vinegar. 2. Strawberry Sorbet Complimentary palate cleanser between courses. 3. Homemade Pizza A variety of thin-crust pizzas, from chicken, beef, to vegetarian. OMR 6.9 4. Calamaretti Alla Griglia Grilled ring squid with lemon and garlic sauce OMR 4.9 5. Insalata Di Gamberi Avocado Garden-fresh salad, mixed with prawns and avocados, and drizzled with a bit of Italian dressing OMR 6.2

6. Vitello Con Le Erbe E Vino Rosso Spagnole Veal strip loin steak with herbs and demi-glace sauce. OMR 12.5 7. Italian Cheesecake Vanilla cheesecake topped with blueberry coulis OMR 3.9

MAKE A RESERVATION Rossini Restaurant The Cave, Darsait +968 2465 1066 fourseasonsoman.com/root/rossini Opening Hours: 12pm to 12am

ossini Restaurant is a wellknown Italian ﬁne dining restaurant that opened in The Cave complex last year. It is one of those places that will make your jaw drop with amazing interior decor, attentive staff, and authentic, down-right delicious food. And now, the restaurant is rolling-out a new lineup of dishes. So, the Hi team headed to Rossini to have our editorial meeting and check out the new dishes. We were led to a majestic, private dining room, where we sampled a four course meal from the updated menu. After the amuse buche, a bite of fresh mozzarella, sun-dried tomato, and basil

served with a drizzle of balsamic vinegar, we started the meal with ‘insalata di gamberi avocado’, a salad of fresh greens tossed with perfectly-seasoned, springy prawns, and sliced avocados, dressed with a light lemon vinaigrette. The refreshing salad was the perfect way to start our feast. Next came the ‘calamaretti alla griglia’ a dish of pan-seared squid rings dressed in a rich lemon, butter, and garlic sauce, and bedded on green salad. The rich sauce was a perfect foil to the unseasoned greens and the perfectly cooked squid. In between our appetizers and main courses, we also sampled two of the new thin-crust pizzas, one topped with per-

fectly-seasoned chicken, and the other one with roast vegetables and cheese. They were crisp, hot, and perfect. For the main, we were presented ‘vitello con le erbe vino rosso spagnole’, a veal strip lion steak topped with a herb demi glace alongside mashed potatoes and roast vegetables. The meat was tender, juicy, and full of ﬂavour. The ﬁnal course was an Italian cheesecake, which was a creamy vanilla mousse topped with blueberry coulis — simply superb. We are happy to report that the newest menu is as good as, or dare I say, better than the last, for anyone looking to enjoy fresh, casual, Italian in a posh setting. —salim@timesofoman.com

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

MUSCAT PARENT

A SEA OF PERILS STORY SWATI DASGUPTA

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hen Sameena (name changed) was four she had a freak accident. While on a family trip to Egypt, she fell from a cruise in River Nile. Sameena didn’t know how to swim, and though she was lucky enough to have been saved by the cruise crew, had she known how to swim, this incident would not have been a life-threatening trauma, which her parents still shudder to reminisce. After this near-tragedy, her parents realised the vital importance of teaching their daughter to swim. Benefits of swimming are endless. Apart from being an important life skill, swimming is immensely good for health, builds in confidence, and is a great activity to maintain fitness. Evaliz Alcanzar, the swimming instructor at Grand Spa feels that it is best to learn to swim from early childhood. “Drowning is one of the leading causes of death among youth, hence it is mandatory to know swimming. It also provides cardiovascular activity that promotes heart and lung health, improves stamina, flexibility, strength, balance, and posture, helps preventing obesity in children, and is a good mental exercise too,” explained Eva, who trains both adults and children here in Muscat. For aspiring swimmers, she has observed that first it is essential to mentally prepare. “They must have the full willingness. Fear is the biggest hindrance and those who have it should overcome it first, instead of jumping straight into the pool,” she said. “It is important for the learner to feel the water first, get accustomed to it, and love it. Courage automatically comes from within, and not from the instructor.” Eva strongly believes that no learner should ever be forced to train. “If anyone has fears or phobias it is important for parents and instruc-

SIGN-UP FOR PRIVATE SWIMMING LESSONS Grand Spa Mumtaz Area + 968 2470 4654 One-on-one classes (only for girls and ladies), OMR50 which includes 6 classes and one month of pool membership Monthly pool membership (for additional practice), OMR30 Nautilus Swimming Club Al Hail South + 968 9179 1791 Learn to swim course of 36 sessions, OMR180

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tors to give them enough time to recover and overcome such fears.” Children are generally boisterous and have a tendency to break rules. So both instructors and parents should explain the hazards of not maintaining precaution at the pool. Paying attention to all the instructions given, even if it seems very insigniﬁcant, is key in swimming lessons. “One of the rules in swimming is ‘do not swim if you are not ready’. Students must and always listen to this. They must be aware of what they will do the moment they are in the pool,” Eva explained. “They should know which side of the pool is how deep. Also the rule of “NOs” including no jumping, no shouting, no eating (within the pool area or inside the pool), and especially, no playing (running) around the pool is a must. The biggest mistake that adults make is to leave children unattended near a pool. “Instructor should give proper orientation to the learners. From the pool facilities, toilet, wash room, dressing room, and others, students should be made aware of each and every rule and discipline that needs to be followed,” said Eva. Children and parents should also know that swimming in open water is not the same as swimming in a pool. Open water swimmers need to be aware of uneven surfaces, river currents, ocean undertow, and changing weather, and should know what to do in an emergency. To enjoy the wonders of the water, and to remain safe in all kinds of situations, here and abroad, begins with knowing the basics of how to swim. For the very young, it is best to learn to love the water in a safe way, before a negative encounter traumatises them, and for older students, or those who have already faced the dangers of the water, like Sameena, it is important to ﬁnd a good, patient instructor, ideally for private training, who not only teaches strokes, but also encourages selfesteem, courage, and determination. —swati@timesofoman.com

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

THE KITCHENS OF TURKEY ARE CALLING From simple mezze dishes to fragrant curries and grills, Turkey is replete with ﬂavours,

colours, and exciting gastronomical discoveries — as is Kosebasi, here in Muscat.

STORY SWATI DASGUPTA • PHOTOGRAPHY SHABIN E.

VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

large, long wooden platter occupied almost every inch of the table, forcing the condiment bowls, plates, and cutlery to jostle for space. From the neat stacks of spice infused beef sirloin with fresh grilled tomatoes, to grilled lamb chops rubbed with extra virgin olive oil and Turkish spices, to barbecued slices of marinated chicken wings and ribs, the portion sizes were enormous. The puffed pita bread known as “balloon bread”, looked diminutive next to the mountain of meat. The young ladies seated at the corner table looked on in disbelief. And with good reason. The heaving platter, so full that it was spilling over, was a shocking sight for even those with voracious appetites, made all the more so as it was placed between two sheepish guests — my photographer and me. The aroma of the charred meat permeated the air so entirely that for some time I actually felt as if I was walking on the cobblestone streets of Turkey, where eating grilled street food is very much a way of life. I closed my eyes for a moment, remembering the way that on nearly every block, I would ﬁnd a new street vendor selling kebabs, meatballs, and pastries. I opened my eyes and looked around me. I was a long way from Istanbul, sitting in Kosebasi, an upscale Turkish artisan grill restaurant that was started many years back in Turkey, which had just opened its ﬁrst branch in Muscat few months back nestled in Muscat City Centre. The restaurant serves authentic eastern Mediterranean cuisine, from mezzes and meats to traditional Anatolian dishes and regional breads. And, despite being in the dead centre of the mall, upon entering the warm setting, with its comfortable and casual atmosphere, and beautiful modern Arabesque

The aroma of the charred meat permeated the air so entirely that for some time I actually felt as if I was walking on the cobblestone streets of Turkey where eating grilled street food is very much a way of life...

decor, we felt right at home. But what wooed me completely was the hospitality. After all, having a meal is not just about eating delicious food, it’s also about feeling relaxed and taken care of while being utterly transported with every bite. Our epic feast began with a traditional red lentil and bulgur soup and a fresh salad called Ihk Piliçli Salata, composed of lettuce and cherry tomatoes layered with barbecued pieces of chicken. Then the mezze arrived: Pembe Sultan, homemade yoghurt mixed with beetroot and garlic, and Ali Nazik, a mixture of yoghurt, eggplant, and garlic puree topped with grilled cubes of marinated lamb, were placed on the table, along with a dish of hummus. While we ate, restaurant manager Marwan Abo Al Hossan, told us stories of Turkish culinary heritage. “Turkish food mainly consists of cold mezze and grilled or boiled meat,” he explained, “but we also have a lot of broad beans, chickpeas, and soups in the diet. Our food is more than the usual hummus. We are known for freshly baked pita bread that goes well with all or any of these accompaniments,” he said, proudly. But the run-of-the-mill hummus that was served also turned out to be deliciously different at Kosebasi. A simple drizzle of chilli oil made all the difference. Barely making a dent in the spread before us, we sipped freshly squeezed watermelon and lemon mint juices to refresh our palates and get us ready for the main event that we knew was on its way. Moments later, a waiter emerged, bearing a huge platter of grills and kebabs. He set the board down with a thud, announcing the “Kosebasi signature mix grill”, which

VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

KOSEBASI MUSCAT MUSCAT CITY CENTRE +968 2455 8522 KOSEBASIARABIA.COM/OMAN

MENU HIGHLIGHTS IHK PILIÇLI SALATA, OMR3 PEMBE SULTAN, OMR2 PIRZOLA LAMB CHOPS, OMR5.900 SIGNATURE MIXED GRILL (FOR 7-9 PEOPLE), OMR47.500 KANAFEH, OMR2.800 TURKISH TEA, Complimentary

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was piled-high with tender lamb and chicken cubes, beef slices, and special minced lamb kebab. Different in flavour, ingredients, and in technique from other mixed grills in the city, Turkish grills are brighter in colour, but less spicy in taste than their counterparts, and the fresh meats are served with a hearty bulgur on the side. “Our dishes are designed to please any palate. Crafted with Turkish olive oils and fresh ingredients,” Marwan explained. While the signature mix grill is Kosebasi’s best seller, there are other fantastic dishes one really shouldn’t miss, like Şaşlık Kebap, barbecued slices of specially marinated beef and onion rings; Tavuk Sis, spicy marinated barbecued chicken cubes; Fıstıklı Kebap, a kebab made with an amazing combination of pistachio and mozzarella cheese; and Patlıcanlı Kebap, minced lamb kebab and barbecued eggplant, all served with bulgur. The real stand-out dish, for me, was the Pirzola lamb chops. Having had lamb chops all over the world, I have found that each country (and each restaurant for that matter) offer their own distinctive version of this simple, bone-on grilled meat. The Pirzola, marinated with Turkish spices and served with bulgur, was simply out of this world. Not only was the meat tender and juicy, the marinade mix of Mediterranean ingredients like parsley, garlic, thyme, lemon, and olive oil made it super fresh and flavourful. We tore off pieces of puffed bread, enfolding tender pieces of the Pirzola, and spooning creamy beetroot yoghurt dip atop everything. Desserts were a blur of kanafeh, a Middle Eastern sweet cheese topped with crispy vermicelli, pistachios, and syrup; profiteroles; and Turkish rice pudding. The meal ended, as any good Turkish meal should, with full-flavoured tea served in slender Turkish tea cups. A perfect finish to this authentic culinary journey. — swati@timesofoman.com

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

Indian School Jalan held its 25th Annual Sports Meet on the school premises. S.A.S. Naqvi was the chief guest.

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The 2016 Assarain Golf Classic saw over 125 golfers from the Sultanate and overseas participate. Othman Al Mulla from Saudi Arabia emerged champion in the 21st edition of The Assarain Golf Classic.

VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

A drama titled ‘Radhayan’ was hosted by the Malayalam Wing at Le Grand Hall of Al Falaj Hotel. – Photos by Purushothaman. K

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Muscat Gujarati Samaj, the Gujarati Wing of Indian Social Club Oman, organised their annual children felicitation event at Al Bahja Hall in Qurum.

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

Anugraha organised a blood donation camp at Indian School Darsait. 68 donors participated and 32 units of blood were collected.

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Indian Social Club Malayalam Wing celebrated the World Women’s Day at the ISC Multipurpose Hall in Darsait. Malayalam cine actress Sreelatha Namboodiri was the chief guest for the evening. — Photos by Purushothaman K.

VOLUME 10 ISSUE 44 NOVEMBER 10, 2016

Leelangika, a Kathak dance troupe led by Jhumpa Chakraborty, presented an evening of Kathak recital and a dance drama called ‘Marjina’ at the Oman Auditorium, Al Bustan Palace Hotel.

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Ban Cancer Group along with Barkath Al Noor Clinic conducted the Pink Promise Carnival at Qurum Marah Land.

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VOLUME 10 ISSUE 44 NOVEMBER 10, 2016