Hi weekly 24 11 2016

OMAN’S LARGEST CIRCULATED WEEKLY — 46,760 COPIES

VOL 10 ISSUE 46 / NOVEMBER 24, 2016

LIVING THE BEACH LIFE IN MUSCAT PAGE 10

THIS WEEK IN OMAN

TAKE THE KIDS TO THE (LITTLE) GYM Now there is a gym just for kids, offering fun ways to stay active and develop healthy habits for life.

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GO FOR STEAKS Touted as the first steakhousee in Oman, Asado in the newly opened Sheraton in Ruwi delivers on big flavours, big portions, and South American Cowboy-inspired decor.

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MAKE OMANI FRY-BREAD The popular triangular-fried breads of East Africa have become delicious staples of the local cuisine here in Oman. lo PAGE 20

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VOLUME 10 ISSUE 46 NOVEMBER 24, 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

Head Of Advertising & Marketing Aziz K. Baker Production Manager Shafi Shaik On The Cover Design by Geri B. Sonny Photography by Mehdi Taghavi 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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VOLUME 10 ISSUE 46 NOVEMBER 24, 2016

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THE WEEKEND LINEUP

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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

THURSDAY 8:00pm The Ultimate College Party Local DJs will keep the good-times going at this college student only blow out. Pre-book for OMR10.

Ramee Guestline Hotel Qurum +968 9205 2409

Your calendar of the hottest events happening in Muscat this weekend

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FRIDAY 5:00pm Lego Time Go to the Avenues Mall and help “build Oman” using Lego pieces to complete a huge map of the Sultanate for a 46th National Day tribute.

Oman Avenues Mall Ghubra +968 2200 5420

3:00pm Double Down Steak Buy one steak and get another free until November 30th at the Steak and Burger Factory (or opt for a free soup, salad, and drink, if another steak is too much).

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SATURDAY 5:30pm Keys for a Cause Attend a melodious concert by award-winning Russian pianist Artem Anuchin. The OMR5 entry fee for this charity event will go to the Association of Early Intervention for Children with Disability.

Classic Music and Arts Institute, Qurum +968 9749 7777 Rsvp: thanae@ tunesoman.com

Steak and Burger Factory Qurum +968 9632 7474 steakandburgerfactory. weebly.com

PHOTOGRAPHY: SUPPLIED

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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

VOLUME 10 ISSUE 46 NOVEMBER 24, 2016

SKYRIM

SPECIAL EDITION

WITH GAUTAM BHARGAV VISWANATHAN

FIVE TO TRY KARGEEN CAFFE Nothing beats watching a soccer game while savouring one of Muscat’s best grills in a lovely outdoor garden. The restaurant has a high-end Arabic-inspired menu and the outdoor area features soft lighting, tents, and, most importantly, large screens playing your match.

Madinat Sultan Qaboos +968 9925 3351

AL GHAZAL Al Ghazal Pub is a popular expat meeting place in town with pool tables, music, and tons of screens showing the matches. They also serve some excellent bubbly drinks and Western-style food.

InterContinental Muscat, Qurum +968 2468 0000

FEENEY’S Feeney’s Restaurant is a hidden gem located in Jawharat Shatti. The Irish Pub is a classic, dark-wood watering hole where people gather to enjoy festive drinks and football matches. The place serves great food, too.

Jawharat Shatti, Qurum +968 2469 2121

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kyrim is one of the world’s best role-playing games, and remains overwhelmingly popular the world over. But in the five years since the game has been released, gaming i graphics have made a huge leap forward, and producer, Bethesda’s, complete overhaul of the game’s visuals have ensured Skyrim will continue to stay near the top of the gaming pile.

Set on the fictional continent of Tamriel, the province of Skyrim is home to the Nords, a civilisation based on the Vikings — with everything from long, blonde hair to faux-Swedish accents — whose snowy homeland (think Winterfell, but with more mountains) makes them a hardy and resilient race.

Skyrim is part of the Empire, a collection of seven provinces, each populated by an ethnically diverse and culturally rich set of inhabitants, and is currently in the throes of a civil war between the Nord natives and the Empire, who rule from neighbouring Cyrodiil, the Imperial Province.

Enter you, the title character, known as the Dragonborn, who can play either as a warrior, archer, wizard, or combination of all three of them, across multiple races, ranging from human to elf, and even anthropomorphic cat.

The game is part of The Elder Scrolls series, which contains history that goes back millennia, and includes a prophecy which states that the Dragonborn will save the world from doom at the hands of the dragons. No pressure, then.

Along the way, there are several other superbly entertaining quest lines that need the Dragonborn to lend a hand. The civil war needs to be brought to an end, the hero of the story needs to learn his newlyacquired powers, and form alliances with the different factions of Skyrim.

Even if the game did end there, it would be one of the most fun games I’ve played in a long time. The quests, though are only the tip of the iceberg. Bethesda have pulled out all the stops to give gamers an incredible experience. New add-ons include allowing players to adopt children (aww), and have two brand-new campaigns for

PLACES TO WATCH SPORTS BUFFALO WINGS AND RINGS This place is known in town as the “sports diner”, it has large screens televising popular football matches and usually attracts a predominantly male crowd. The food is another draw, with some of the finest chicken wings and sauces in Muscat.

Al Sarooj Street, Qurum +968 9393 1931

AL MAKAN CAFÉ If you’re a fan of grilled food and are looking for a bustling, vibrant coffee-shop environment, then Al Makan Café is the place to watch your sports. The lively crowd makes it feel as if you’re in the actual arena.

Shatti Street, Qurum and Seeb near City Centre +968 2454 5311

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gamers to make their experience of Tamriel an even better one.

Being a warrior may be a full-time job, whether you’re fighting undead and exploring caves for buried treasure, joining your comrades in taking a heavily defended fort, or slaying dragons out in the wild, but the game’s got so much to offer you’ll slowly but surely be compelled to take time off from the great outdoors.

Because there’s nothing like stepping into your own home after a long battle, or scaling a mountaintop and witnessing a sunrise that makes the sky change from a midnight, featuring the stunning Aurora Borealis, to pink shot with gold, before transforming into a gorgeously orange panorama, complete with shafts of light piercing the vibrant green landscape and bouncing off clear river waters.

Skyrim truly has it all, from a thrilling set of campaigns and dozens of side missions, to fantastic graphics, a fully interactive environment, an epic soundtrack

by Jeremy Soule and even its very own language and script (the Dovahzul, or language of the dragons, was created just for this game). Small wonder then that Skyrim has picked up a slew of awards so far. IGN and GameSpot named it PC Game of the Year, it’s received RPG of the Year from five different gaming websites, and has been voted number one in two ‘best games of all time’ lists.

Skyrim is now the yardstick by which all future fantasy games will be measured by.

And with good reason.

— gautam@timesofoman.com The Short and Skinny Name: The Elder Scrolls V: Skyrim Genre: RPG/Fantasy Game Producer: Bethesda What’s it about: Step into the fantasy world of Tamriel and make choices that will determine the fate of an empire, forging alliances and battling foes along the way.

Platform: PC, PlayStation, Xbox Where to buy: Steam (PC), PlayStation Store,, Xbox Store IGN Rating: 9.5/10

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M THE WEEKEND ESCAPE STORY FELICIA CAMPBELL PHOTOGRAPHY MEHDI TAGHAVI

uscat is home to some of the most spectacular beaches in the world, featuring warm, placid water (that is far more swimmable than the chilly waves of larger oceans) and unspoiled natural beaches that sit in the shadows of stunning cliffs. This time of the year, you can enjoy laying out under the sun, cooled by gentle breezes and the intermittent dip by day, and at night, the soothing sounds of waves and the downright cold beach air make the shore the perfect place for a barbecue, a leisurely evening of stargazing, or a camp-out.

There are several public beaches for daytime use around the capital, but most families and women prefer the freedom and privacy of a private beach. Tucked between the fishing village of Sidab and the marina at Bandar Al Rowdha, one such haven exists at the Capital Area Yacht Club. The name is far more posh than the place, which is a simple set-up of sun shades and a stack of chairs and beach loungers that are firstcome-first-serve. There is a small restaurant that offers beachside snacks and fresh juices, but most visitors opt to bring a coolbox and a

picnic instead. There is no barbecuing allowed on the beach, and most visitors are respectful enough not to break the natural quietude with speakers or loud gatherings. On most weekends the sounds of the sea will be interlaced with children laughing and couples and families softly murmuring as the beach fills-up. The calm inlet is almost as still as a swimming pool, with clear views down to the sand, fish, and algae-covered stones below, making it an amazing place for light swimming, snorkelling, or practising watersports like kayaking or standup paddle boarding (it is byo-equipment).

While the Yacht Club offers the easiest, most cost-effective way to enjoy a day at the beach without leaving Muscat, Al Bustan Palace recently began offering the easiest way to enjoy a sleep-over on the shore.

Set on a quiet stretch of the Al Bustan Palace private beach, a luxury tent created by the German-run Canvas Club, comes equipped with power, lights, a fan, and a plush mattress-topped bed that offers a direct view of the sea when the tent flaps are open. The private “campsite” also features a washroom tent, complete with shower, sink, and toilet, as well as an outdoor

STAYCATIO BEACH BY DAY, BEACH BY NIGHT

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covered majlis area. The Al Bustan camping experience is a room upgrade, which means that when you check in, you will also receive a key to your room in the main hotel room with breakfast at Al Khiran Terrace included. There is an additional fee to enjoy private breakfast on the beach or an evening beach barbecue set-up. The new “glampsite” features a remote beachfront location, set far from the main grounds of the hotel, smack-dab on the beach with unencumbered views of shoreline, the distant cliffs surrounding Sidab, the Al Bustan fishing village, and, providing the perfect vantage point from which to watch the dance of fishermen casting their nets first thing in the morning. The softly-lit, super-private overnight beach experience is one of the most romantic getaway options in Oman, though a small bed can be added to make it a family affair as well.

As the closest place to Muscat to camp on the beach, and certainly the easiest and most luxurious option in Oman, it’s well-worth it to take the money you save at the cost-effective Yacht Club, and parlay it into this beachfront camping splurge.

The zen, restorative effect of an entire day and night at the beach (no heavy-packing necessary), is unlike any other.— felicia@timesofoman.com

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BEACH BLISS WEEKEND

7pm Have a luxurious dinner on the beach. Local seafood is the specialty of the restaurant, and the new crispy cuttlefish salad dressed with hoisin sauce and garlic aoli is particularly fabulous. For those who aren’t the biggest seafood fans, the lemongrass pumpkin soup and lineup of fresh salads, are utterly delicious.

Thursday Pack your beach gear and a change of clothes. Don’t forget towels and a small cool box.

9pm On your way back to your tent, call the hotel and order coffee and tea from room service to be delivered to your majlis.

Friday 8am Get up early and head to the Capital City Yacht Club in Sidab to score the best spots under the sun shades. Stop along the way to pick-up breakfast pastries, soft drinks, and ice.

9:15pm Spend the evening listening to the crashing waves and star-gazing from your bed through the open tent flaps.

9am Get comfortable on a beach lounger. When it gets too hot, take a plunge in the placid waters of the bay.

12pm Have a light lunch of sandwiches or fried snacks delivered to you on the beach.

2:30pm Dust yourself off and make the short, 5-minute drive to Al Bustan Palace.

2:45pm At Check-in you will be given a room in the hotel, a cellphone with a hotline to the duty manager, a flashlight,and an escort to your beachfront tent.

3pm Relax in your digs and take an open-air shower in your camp washroom. Play a game of backgammon in your private beachfront majlis, and catch the last rays of the sunset from your private oasis before heading to Beach Pavilion for dinner.

Saturday 6:30am Wake-up to the sounds of crashing waves and birds calling. Ring-up room service and order breakfast or some coffee, then open your tent flaps and crawl back in bed to watch the fishermen cast their nets in the early morning light.

7:00am Have breakfast on the beach or at Al Khiran Terrace, then throw on your swim suit and go for a refreshing dip in the sea (alternatively, you can take a few quiet laps in the pristine infinity pool).

9am After your swim, lounge on one of the sun beds or head back to your majlis for an open-air nap.

11am Refresh yourself with a shower at your campsite or in your hotel room before checking out.

12pm Be sure to take the scenic coastal way home through Sidab Village and Muttrah.

AL BUSTAN PALACE BEACH Reserve Your Beachfront Glampsite Al Bustan Palace- A Ritz-Carlton Hotel +968 2476 4205, reservations.albustan@ritzcarlton.com Canvas Club Upgrade Details OMR100 supplement from any room category or Junior Suite, or OMR50 net supplement from an Executive or Presidential Suite.

Inclusive of overnight in the tent, turndown service, and breakfast at Al Khiran Terrace.

Private Dining Options Arabic Traditional Charcoal-Grilled Dinner, OMR205 for two with soft beverages Beachfront breakfast, OMR35 for two CAPITAL CITY YACHT CLUB Get Away for the Day Capital Area Yacht Club Sidab, Muscat (Just before the turn for Marina Bandar Al Rowdha) +968 2473 7712 Facebook: Capital Area Yacht Club (CAYC) CAYC Entry Fee OMR3 per person for beach access (lounges and shades are first-come-first-serve)

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What is on your to-do list this weekend? Show us on Instagram @hiweekly_oman and tell us about it on facebook.com/hiweekly

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BEACH FOOTBALL STORY GAUTAM BHARGAV VISWANATHAN

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inter is coming” is an oft-repeated reminder of times that bode misfortune in HBO’s outrageously popular fantasy series, Game of Thrones. But here in Oman, it is something said with great anticipation. See, the wintertime is when the weather finally allows us to round-up our best mates, get a kit on, grab a football, and head to the beach for a game of football on the sand. It is an activity nearly everyone partakes in, whether you’re in love with the beautiful game and play like you’re on a professional pitch, or just looking to keep fit.

As you go for a morning stroll along the beach or grab a cup of coffee after work, you’re sure to see the oceanfront teaming with amateur footballers kicking up little spurts of sand with their bare feet (beach football is seldom played with shoes on) as they chase the ball around the uneven, often uncertain terrain, attempting to put it past a keeper who guards a makeshift goal made of a few branches that have been hastily cobbled together.

When observing a game of beach football, don’t look for fancy team moves that feature pass-after-well-executed-pass. Look instead for the mazy individual dribble from the player who uses all the flair in his arsenal to craft an unpredictable path to the goal, leaving both players and teammates in his wake. Look for the burly enforcer with the broad shoulders at the back, who at times shields the ball from two or three of the opposition’s best players. Look for the lightning-fast moves of the winger, who leaves a stinging spurt of sand as he roars up the pitch and plays a zippy pass through to the centre forward, who does not hesitate to poke the ball past the keeper

GO PLAY ON THE BEACH FIND A GAME Head down to any of Oman’s beaches either early in the morning or after four in the evening to join one of the games on the sand. The most popular pitch, by far, is Shatti Beach.

GO PRO Oman’s National Beach Soccer Team won the 2015 Asian Beach Soccer Championship.

Get the low-down on open-calls from the Oman Football Association (+968 2453 3004, info@ofa.om).

with a deft little touch. Look for the one-on-one dogfights between defender and attacker, which more often than not lead to the victor scooting away with the ball, his opponent grateful the sand is there to cushion his fall. Because, at its essence, that is what beach football is all about.

It’s not the fancy shoes, the shiny football, or the clonk of the ball ricocheting off a steel goalpost that matters to those who play the game. Much like the more traditional version of the sport, beach football finds its origins among workingclass communities, on Rio de Janeiro’s Copacabana beach, to be exact. And many of the famed sons of Brazil trace their own sporting origins to the oceanside sands, with young Cristiano Ronaldo, Xavi Hernandez, and Neymar honing their close-control skills on the beach, as did the player who is probably the finest example of a flair-based footballer on the pitch, Ronaldinho.

While the Beach Soccer World Championship had been held every year since 1995, it was only amalgamated into FIFA’s structure in 2005, when it became the FIFA Beach Soccer World Cup. Fittingly, the first three editions of this nascent tournament were held at Copacabana, before FIFA took it a step further and brought it to nations where a large amount of sandy coastline meant there would be a natural inclination to take to the sport. Previous editions of the World Cup have been held in Marseille, Tahiti and even on Jumeirah beach in Dubai. Preparations for next year’s tournament in the Bahamas are already underway. Despite the recent interest from mainstream sports organisations and the slew of corporate sponsors, including McDonald’s, CocaCola, and MasterCard, beach football has always been about individual expression, being carefree, and finding simple happiness in your sport.

— gautam@timesofoman.com

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ASADO A GASTRONOMICAL STORY ASHISH DUBASH • PHOTOGRAPHY SHABIN E.

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hrough the dim lights, a large cylindrical flame rose, ensconced in a lavish circular bar so that it resembled an oversized Olympic flame. The walls, adorned with real Argentine cow-hides and chandeliers made of bullhorns completed the feast for the eyes. I was at Asado, a South American Steak Restaurant, tucked away off the far corner of the opulent lobby at the Sheraton Hotel in Ruwi.

Surprised? So were we. As we walked into the lobby of the newly opened hotel, we were stunned by the transformation.

Sheraton Hotel, the tallest 5-star hotel in Oman at 14 storeys, was closed for what was meant to be a month of renovation almost ten years ago. It’s been a long time coming, but what a facelift — the magnificent hotel lobby now features the grandeur of a palace. And their new signature steakhouse? Well, that remained to be seen.

We were escorted by extremely pleasant and polite Sheraton staff member to the restaurant where we were seated indoors, next to the beautifully lit swimming pool, offering us a fantastic view of the outdoors. The crisp winter weather makes sitting outside a rather appealing option now, too.

As we feasted our eyes on the uniquely South American decor, we were approached by the very elegant manager of Asado, Carolina, from Sao Paulo, Brazil, who was as fresh and refreshing as the contemporary space itself. She made us feel right at home with her very friendly and comfortable demeanour.

We were served sparkling water with fresh lemon slices before being presented with our expertly crafted drinks. The menu has a wide choice of beverages, my mocktail featured a sweet and deliciously tangy passion fruit juice mixed with strawberry. Not far behind was our amuse bouche, a small nibble of smoked salmon with goat cheese, compliments of the chef, and a fabulous bread basket, overflowing with various buns stuffed with olives or dried tomatoes, served with a choice of French butter or beetroot and olives tapenade.

Our first course began with a platter of fried crispy calamari rings and lemon-aioli dressing, which were very tasty and crunchy while fresh, but you must finish it fast as squid tends to get rubbery as it cools down. A barbecued octopus with grilled potatoes and smoked paprikas was tender and delicious and the presentation was simply awesome, a true visual delight. But the most wonderful dish was yet to come. The Beef Cecina de Leon, a platter of dry aged, Spanish cured Iberico beef was very thinly sliced and folded in the shape of a triangular leaf and platted with artichoke hearts, Manchego cheese, and a slice of thick country bread. The salty, tangy, rich flavours were complex and absolutely mouthwatering.

After such a stellar line-up of starters, the main courses had a hard act to follow, but follow they did. The restaurant’s signature dish is the Glacier 51 tooth fish, prepared using an Australian fish that is flash frozen upon being caught and flown directly to Muscat, where it is only available at Asado.

The snow-white flesh is meltingly tender while the pan-fried, crunchy skin provides the perfect amount of crispness. It was absolutely cooked to perfection, which allowed the elegant balance of flavour and texture to shine. Served with a sauté of white beans in a tomato-almond-caper salsa with grilled red peppers, chorizo, and feta cheese it is a show-stopper of a dish.

As for the beef, a huge platter of John Stone 21-days aged grass fed beef steak, Bife ancho was cooked medium rare and served in the shape of a palm tree for a playful twist on a seriously excellent cut of meat. On its heels was the Lomo—a dry aged, grass fed Irish tenderloin medallion that was succulent, juicy, and moist. The rich piece of meat is served with grilled and stuffed portobello mushroom, which was almost as good as the perfectly cooked steak.

To finish a feast as fine as this one, there had to be dessert.

It took a bit of time for our sweet dishes to arrive, so in the meantime we were served strawberry sorbet in tequila shot glasses while we waited.

A dollop of dark chocolate ice cream with chocolate sticks and a delicate vanilla panna cotta with poached kumquats, passion fruit, and strawberries arrived, and we began to nibble, but were stopped short by the presentation of the grandest of finales: A piping hot chocolate soufflé, sprinkled with powdered sugar, and positively oozing with hot chocolate sauce.

We left Asado having enjoyed a meal and experience that far exceeded our expectations. This is a very fine restaurant and a very welcome surprise, truly a cut above.

—ashishdubash@timesofoman.com

ASADO SOUTH AMERICAN STEAKHOUSE SHERATON HOTEL, RUWI +968 2237 7777 SHERATONOMAN.COM MENU HIGHLIGHTS BEEF CECINA DE LEON, OMR9 GLACIER 51 TOOTH FISH, OMR29 BIFE ANCHO AGED IRISH RIB EYE STEAK, OMR27 CHOCOLATE SOUFFLÉ, OMR4

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MUSCAT PARENT

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n an adult’s language we call it working out; in the vocabulary of a child, sport is just another form of play. Whatever you choose to call it, one thing’s for sure, never too early to start promoting an active lifestyle. And, in this age of laptops, tablets, and consoles, it is becoming increasingly important to teach children how to come out from behind their electronic devices to play well with others in “real life”.

Little Gym was introduced in Muscat a few months back to provide a physical way for children to learn and for their development.

“The core of our programme is gymnastics; parent-child classes for toddlers aged between 4 months and 3 years, developmental gymnastics for pre-K children aged between 3 years and 5 years, and Grade school children aged between 6 years and 12 years. We have been offering these classes since we opened our doors in Muscat in June 2016, said Nashia Nasib, owner of the institute.

“The main aim of our institute is to enhance overall development in children through structured classes and to create a positive learning environment that is stress-free where children can do it with pleasure. We teach children to try their best, not to be the best,” she said while talking about Little Gym which is touted as the world’s best experiential learning and physical development centre for children.

Little Gym has several opportunities for children starting from the age of four months old to 12 years old. The gymnastics-based curriculum caters to several aspects of a child’s development, from helping a child increase flexibility, balance and coordi-

STORY SWATI DASGUPTA

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LITTLE GYM PROGRAMMES zAges: 4 months -3 years Parent-child classes are designed for toddlers for their fine motor skill development. zAges: 3 -5 years A developmental gymnastics programme that helps children channel their energy and reach developmental milestones in a structured environment. zAges: 6-12 years Children learn gymnastics to tackle new challenges at their own skill level in a super fun environment.

Coming Soon zHip hop dance classes zKarate and sports skill development Little Gym Suqoon Building, Al Athaiba +968 9468 1515, + 968 2459 6018 thelittlegym.com/Muscat Fees: OMR180 for 20 classes.

Upto 3 years, 45 minutes per class 4-12 years, 60 minutes per class Hours: 9:00am - 12:30pm, 2:30pm - 7:00pm (Daily classes except Thursdays and Fridays that are reserved for birthday parties)

nation, to improving listening skills, and attention span. The “Three-Dimensional Learning programme” aims at improving many other aspects of behaviour as well, such as promoting sharing, teamwork, cooperation, and leadership through age-appropriate peer group learning activities.

“We will be offering ballet and tap dance classes as well as hip hop dance classes from next season, January 2017. Classes that we will offer in the future will include karate and sports skills development,” Nashia said.

The Little Gym successfully operates over 300 franchises in 29 countries throughout the world, which really goes to show how global the issue inactivity is. If your child isn’t active or engaged in any kind of sport, Little Gym offers a novel way to introduce fitness into their schedules and to help them to become healthy, lifestyle-conscious adults.

Rather than just train bodies, Little Gym aims to train minds, for a generation of kids who are fully engaged with their friends, with their bodies, and with the great-big-world around them.

—swati@timesofoman.com

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Body of Work A growing community of local photographers in Oman are capturing moments and sharing their unique perspectives on the people, places, and cultures of their homeland through visual stories. Hi Weekly is proud to present photographic selections from local talent that showcase everything that the Sultanate is about, from fashion to food to wildlife. Submissions are welcome.

VOLUME 10 ISSUE 46 NOVEMBER 24, 2016

Feature Photographer Mohammed Al Barami Where are you from?

Oman Where do you get your inspiration from?

Any form of nature, especially wildlife. As well as the beauty that Oman offers.

What type of photography do you enjoy the most?

Wildlife and Nature How can people get in touch with you to learn more about your work?

Call: +968 9244 4041 Follow: Instagram: @mohammed_albarami_ Message: Twitter: @mmAlbarami

SUBMIT YOUR VISUAL STORIES If you would like your photographic work to be considered for Body of Work, please send a selection of your best ten images (high-resolution), along with answers to the above questions, to: salim@timesofoman.com

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Known by many names, from half-cake to mahamri, here in Oman these East African delicacies are most commonly called mandazi, a staple on the Omani Zanzibari table.

STORY T AND PHOTOGRAPHY: SALIM AL AFIFI

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hen my mother, Thuraya, was a kid in Burundi, she’d wake up every morning to the smoky aroma of timbered wood. She’d rush excitedly outside where she was met with the familiar sounds of crackling flames heating up a gigantic, oil-filled pan set atop the burning pile of tree branches. Her grandmother crouched beside it, preparing to make her favourite East African delicacy. Momma would sit there in her pyjamas, watching as grandmother emerged from the kitchen carrying a tray of tiny, triangular pieces of dough, which she’d carefully slide, one-by-one, into the boiling oil.

The pieces sizzled and swam amid the oil, and like magic, they would begin to puff-up like little balloons as they browned. Granny would gently ladle oil over them until they were the perfect golden colour, then quickly remove the pieces with a slotted spoon to serve piping hot

for breakfast. Known by many names, from half-cake to mahamri, here in Oman these East African delicacies are most commonly called mandazi (andazi in singular). These staples of the Omani Zanzibari table originated near the Great African Lakes on the Swahili-speaking coast, finding their way to the Sultanate via the ancient trade routes.

It all began in small East African villages where there were no breads available for residents to have for breakfast, and there was no bookshop or internet where residents could search for recipes. So, the ladies in those little villages had to make it work, and collectively came up with their own recipes for pastries made using only a handful of easily attainable ingredients like cardamom, flour, vanilla, and sometimes coconut.

As my grandmother remembers of her ‘good old days in Africa’, she’d make piles of mandazi pastries and take them to a nearby souq to sell them to fellow neighbours for breakfast. Other times, she’d set up a stall right in front of

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her house. As times changed and it became easier for villagers to get a variety of breads from bakeries around the city, the love and significance of these breads remained strong, with local bakeries offering mandazis in a variety of forms. Though the home made versions, like the ones my grandmother sold from the roadside, remained the most popular.

At the time, many Omani gentlemen in the trading business had made East Africa their home, gotten married, built families, and adopted many aspects of the culture, including a love for the local foods. Even the traders who simply passed through the port towns of Zanzibar returned to Oman with a taste for these exotic foods.

Omani ladies in Zanzibar learned the art of making the puffy, cardamom pockets and Zanzibari ladies who travelled to Oman cooked these breads in their new kitchens from Nizwa to Sur. Finally, when most of the Omani families in Zanzibar moved back to Oman around the turn of the century, they brought the colourful, vibrant culture of Africa along with them, especially their rich cuisine.

Today, ladies of many different backgrounds in Oman know the art of mandazi making. For my family, the tradition of making these breads continues with my mother, who prepares them for us using the recipes and methods that were faithfully passed on to her from her grandmother.

Though making mandazi may seem simple at first, it actually requires a deft technique as simple mistakes can result in sad, weird-looking mandazi or, even worse, a dry, flat pastry. And what many locals don’t know is that there are not one or two, but four main variants of mandazi, all of which use somewhat similar ingredients, but employ distinctive cooking techniques. Luckily for me, my mother has mastered them all; her daily ritual of baking and frying imbuing our kitchen with a seemingly everlasting aroma of cardamom.

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VOLUME 10 ISSUE 46 NOVEMBER 24, 2016

The African fried bread my mother grew up with was called mandazi ya Burundi...As the name suggests, it originated in Burundi.

The African fried bread my mother grew up with was called mandazi ya Burundi or half-cake mandazi. As the name suggests, it originated in Burundi. Small in size, dense, and sugary, they are called half-cake because of the texture of the pastry, which is similar to that of a baked cake. The simplest of the four, half-cake doesn’t require any resting time; the dough is simply mixed, cut into small diamonds and deep fried right away.

When my mother’s family moved to Muscat, they were introduced to a new form of this bread, the most common type found here in Oman, called mahamri (some call it mahomori). These large, cardamom-scented, triangles originated in Tanzania and Kenya. The dough of mahamri is kneaded, left to rest, rolled out, and cut into large triangular pieces that are deep fried in vegetable oil. They require yeast instead of baking powder, and thus require more resting time to swell up. The resulting bread is light, airy, and only slightly sweet.

There’s a delicious, bread-like variant of baked mandazi known as oven mandazi that are huge in size, and taste similar to mahamri, but a bit sweeter. Some say they originated in Tanzania, but that is up for debate.

The most fascinating form of mandazi is also the least common, and its origins are disputed with some saying the recipe originated in Tanzania, while others insist it came from Burundi. The curiosity of this sweet bread begins with it’s name, saga manoti, which means “to grind or smash money”. According to my grandmother, the bread earned its moniker by being so sweet that those who consume it end-up eating more and more, spending all their money to satisfy their cravings for the bread. I have always found the name and the story funny, and almost believable, as they are pretty amazing. First two separate doughs are prepared, one made with sugar, one without. The dough is rolled into small balls, which are then rolled out into cylindrical ropes. A sweet rope and unsweetened rope are then coiled together like a snail before being rolled flat and cut into six pieces to be fried. The resulting breads feature a gorgeous, two-tone marbled effect.

The hot triangles are soaked in a homemade sugar syrup that has been heated to the point that it will crystallise like powdered sugar on the surface of the pastry. Magical. All of these chewy breads are best consumed with cardamom tea.

For many Zanzibari and Omani families, mandazi is a treasured aspect of our culture, from the joys of watching it swim and inflate in hot oil to the moment it’s dipped in hot, milky tea for a perfect first bite. For me, it is a delicious and tangible connection to another world; an edible testament to my mother and grandmother’s journey home.

—salim@timesofoman.com

ORDER EAST AFRICAN MANDAZI FROM A PRO Call Thuraya Abdullah +968 9988 2891 Half-Cake, 50 baisa per piece Mahamri, 100 baisa per piece Baked Mandazi, 150 baisa per piece Saga Manoti, 150 baisa per piece

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Baked Mandazi (Tanzanian Mandazi) Ingredients 2 tablespoons yeast 2 cups all-purpose flour 1 cup warm milk 1/2 cup milk powder 1/2 cup sugar 1/4 teaspoon of cardamom 1 teaspoon baking powder 1 cup melted butter 1 cup vegetable oil 2 egg yolks A bit of water if necessary Sesame seeds, optional Preparation 1. Start by preparing the yeast separately by adding yeast with 1 teaspoon of sugar, 1 tablespoon of flour, and 11/2 cups of water. Let it rest for 5 minutes.

2. In another bowl, mix all the ingredients, and then add the yeast mixture to it. Keep mixing for 8 minutes, and then leave it to rest for another 5 minutes.

3. Brush the oven plate with melted butter and sprinkle a bit of flour on it.

4. Divide the dough into 8 equal small balls, and then cover it and let it rest for 10 minutes.

5. Flatten the balls by rolling them, make sure they are thick in size.

6. Cut the thick circle into 4 triangular pieces.

7. Put the pieces on the buttered plate and let it rest for 11/2 hours. Don’t forget to keep space as it will swell up.

8. Preheat the oven to 180 degrees C. 9. Put the dough pieces and bake for 8 minutes, or till it becomes golden. Garnish with sesame seeds .

Mahamri (Tanzanian Mandazi)

Half-Cake (Burundian Mandazi)

Saga Manoti (Tanzanian Sweet Mandazi)

Ingredients: 2 cups all-purpose flour 200ml full cream milk 11/2 cups ground sugar 1 cup milk powder 1 egg 1 tablespoon yeast Cardamom to taste A bit of water if necessary 1/2 cup vegetable oil

Ingredients 2 cups all-purpose flour 1 cup ghee 2 cups sugar 1 cup milk powder 2 teaspoons baking powder 1/2 teaspoon yeast 2 eggs Vanilla and cardamom to taste A bit of water if necessary 1/2 cup vegetable oil

Ingredients 2 cups all-purpose flour 1 cup vegetable oil 1/2 cup sugar 1 tablespoon yeast Cardamom to taste A bit of water if necessary

Preparation: 1. Add all the ingredients except oil into a bowl and mix it, kneading into dough for 8 minutes (use water if necessary). Once it becomes firm keep it aside for 5 minutes.

2. Divide the dough into small balls and place them in a large, oil-brushed plate. Then let it rest for 15 minutes to one hour covered loosely with a plastic sheet.

3. Roll the balls into flat circular shapes, then cut it into 4 triangular pieces. Repeat with the remaining dough.

4. Preheat oil, and fry the pieces a few at a time, ladling oil over the triangles until they puff up and become golden or brownish (depending on one’s taste).

Preparation 1. Add all the ingredients in a bowl and mix it well.

Knead into a firm dough and keep it aside for 10 minutes.

2. Divide the dough into small balls and then roll them into flat circular shapes.

3. Cut the circular shape into miniature diamond shapes.

4. Preheat oil, and then fry in batches till they become golden or brownish (depending on one’s taste).

Preparation 1. Take the flour in a bowl.

2. Heat oil, and then add it to the flour and mix it.

3. Add the remaining ingredients and mix well.

4. Divide the mixture into 2 separate portions and then add sugar to one of them.

5. Knead them well separately.

6. Divide each dough into small balls (don’t mix the two doughs).

7. Roll a ball from each dough into a long, cylindrical form, and then attach them together to form a round shape.

8. Set aside for 30 minutes.

9. Roll the doughs again into flat circular shapes, and then cut it into 6 triangular pieces.

10. Preheat oil, and fry the pieces till they become golden or brownish (depending on one’s taste).

11. Prepare sugar syrup (sheera) and put the mandazi in it for a few minutes before serving.

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VOLUME 10 ISSUE 46 NOVEMBER 24, 2016

Al Injaz Private School celebrated the 46th National Day with pride and festivity with a spectacular programme performed by the students.

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Indian School Jalan celebrated the 46th National Day of the Sultanate of Oman on 17th November with a spectacular programme.

VOLUME 10 ISSUE 46 NOVEMBER 24, 2016

Jotun launched the 2017 Colour Trends at Kargeen Caffe recently.

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Al Ghad Al Mushriq Private Bilingual School celebrated their Annual Award ceremony for the Primary Wing recently.

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VOLUME 10 ISSUE 46 NOVEMBER 24, 2016

The Annual Gokaldas Khimji Awards ceremony was held in the school’s multipurpose hall to commemorate the success of the students who excelled in academics. Asha Ajitsinh Khimji was the chief guest.

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Lifeline Hospital Salalah celebrated the 46th National Day with cultural programme and games.

VOLUME 10 ISSUE 46 NOVEMBER 24, 2016

Uttaranchal Wing of Indian Social Club Oman organised a cultural programme for its members at Indian School Muscat recently.

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Indian School Salalah held Children’s Day celebrations for nursery, primary and middle school students.

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VOLUME 10 ISSUE 46 NOVEMBER 24, 2016

Indian School Salalah celebrated the 46th National Day of Oman with great spirit and exuberance on the school premises.

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Indian School Wadi Al Kabir conducted a model UN Assembly to mark the United Nations Day. Gloria Gangte, Deputy Chief of Mission of the Indian Embassy in Oman, was the chief guest.