Hi weekly 29 12 2016

OMAN’S LARGEST CIRCULATED WEEKLY — 46,760 COPIES

VOL 10 ISSUE 51 / DECEMBER 29, 2016

Bollywood in Dubai PG 12

THIS WEEK IN OMAN

CREATE SWEET, EDIBLE ART

LEARN SOME NEW OMANI LINGO

FEAST LIKE A KING FOR OMR3

Candy making is an ancient, and delicious art form. Take a class from the masters at Spun this weekend.

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This week Salim shares words for things around the house in our Omani Slang series to help you learn to talk like a local.

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Presenting “Binge on a Budget” guide to where to grab the best bites in Muscat for OMR3 or less.

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HI WEEKLY

VOLUME 10 ISSUE 51 DECEMBER 29, 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

Digital Editor gautam@timesofoman.com 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 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

CIRCULATION 24726600/24726666 Ext 135/136 circulation@timesofoman.com

ADVERTISEMENT 24726600/24726666 exT 435/193 hi7ayam@hotmail.com

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

HI WEEKLY

THE WEEKEND LINEUP

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THURSDAY 7:00pm Rajasthan in Oman If you are a fan of traditional Rajasthani food from the deserts off India, then there is good news for you. Soha Restaurantt is hosting a Rajasthani food festival where guests can sample 11 authentic Rajasthani dishes. Festival runs from December 29 until January 7.

Soha Restaurant Al Khuwair (Near Burger King) +968 2447 9012

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FRIDAY 6:30pm Sound of Music Internationally acclaimed musician Gautam Dabir, who specialises in soothing music to decrease stress, will be in Oman this weekend at the Oman Auditorium. Let the smoothness of music melt away the stress of the week.

Oman Auditorium Al Bustan Palace +968 9493 4617

10:00am Draw your Dreams Create your own dream board, a visual tool that helps you to visually represent your aspirations and goals, and you will be one step closer to reaching them. Learn the art at a fun dreamboard party.

Vantage International Mumtaz Residence, Ruwi +968 9343 5226

Your calendar of the hottest events happening in Muscat this weekend

Have you ever been to a camel event? Tweet us @ HiWeekly_Oman; tag us in your camel instagram photos @hiweekly_oman; or share with us on FB/hiweekly

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SATURDAY Happy New Year Most restaurants, hotels and pubs in Oman have grand New Year’s Eve countdown events planned, from lavish dinner buffet to live DJs spinning tracks.

Check out all the options in our NYE Event Guide, on timesofoman.com/ HiWeekend.

PHOTOGRAPHY: SUPPLIED

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STAR WARS: THE CLONE WARS WITH GAUTAM BHARGAV VISWANATHAN

FIVE TO TRY

CRUISING SPOTS

SHATTI STREET Cruising around the ‘Love Street’ is one of the most beloved evening activities for young people here in Muscat. The beautiful vibe of this lantern-lit street is very chill, while the jovial parade of cars and bikes include the most expensive sports cars, the most amped-up 4x4s, and the hottest bikes, all blasting loud music and having a lot of fun.

Location: Shatti Street, Qurum, Muscat

CITY CINEMA TO JAWHARAT AL SHATTI Unlike ‘Love Street’, the beach corniche is replaced with buildings, restaurants, and lots of people on this cruising route. It’s always jam-packed on the weekend evenings, making it a great place to see and be seen.

Start from City Cinema and take a quick drive around Al Masa Mall, then hit the road to equally bustling Jawharat Al Shatti.

Location: Shatti Al Qurum, Muscat

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HI WEEKLY

hen you sift through Steven Spielberg’s long list of award-winning works that have gathered critical acclaim the world over, his stint with animation probably isn’t the first thing that comes to mind. But Star Wars: The Clone Wars remains a cult classic among fans of the epic sci-fi series, and it’s not that difficult to see why.

We’ve always wanted a deeper look into the lives of the Jedi and their dedication to the Galactic Republic, and the show provides that in spades.

Even those who are vaguely familiar with the concept of the Jedi will know that they embody all that is good—honour, nobility, courage, selflessness, sacrifice, and valour — for which they are known across the galaxy.

Set between Episode II: Attack of the Clones and Episode III: Revenge of the Sith, Obi-Wan Kenobi, Anakin Skywalker, Mace Windu, and even the legendary Master Yoda are all back to aid the Republic in their fight against Count Dooku, General Grievous and the evil Separatist Alliance.

But while all of us are excited to see our old heroes again, the show introduces a host of new ones that have captured our hearts and imaginations. For starters, there are the clone troopers, who often saw, but heard little about in the movies. The Clone Wars sees Commander Cody, Captain Rex, and loyal soldiers of The Republic take centre stage, as they fearlessly head into the conflict to defend The Republic’s interests.

And it’s the selfless actions of these troopers in the battles that span the length and breadth of the galaxy that really endear them to you, from braving an enemy blockade to deliver food and medical supplies to the starving citizens of a planet, to unflinchingly sacrificing their own lives so that unarmed civilians can escape the advancing enemy forces.

The qualities of these clone troopers and their Jedi generals, whether they’re fighting on rocky, inhospitable terrain and frigid wastes on remote planets, or

SOUQ AL KHOUDH Cruising in this part of town is “Shatti-without-theglamour” with plenty of serious rides rolling down the street where crowds of people shop their hearts out in small boutiques and eat at countless shawarma joints. Roll the windows down and get a whiff of delicious, charcoaled-scented sandwiches and watch for caravans of car clubbers.

Location: Al Khoudh Al Tijaria Street, Al Khoudh, Seeb

MUTTRAH CORNICHE The old Muttrah Corniche still comes alive with youthful energy, while maintaining its traditional vibe.

Enjoy an afternoon ride up the winding, scenic street, smelling fresh ocean air and taking in some of the most iconic sights in Muscat, from the monument at Riyam Park, to the Portuguese Watchtower, to the grand port-side souq itself.

Location: Muttrah Corniche, Muttrah

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travelling at light speed across the universe as they attempt to pursue the Separatists, is what endears you to root for the Republic in the first place: Determination and doggedness, not just to achieve victory, but to do it in an honourable way.

It’s a lesson that’s being imparted not just to the clone troopers, but one the Jedi are also continually rediscovering themselves. We did get to see some of Obi-Wan Kenobi’s best quips during the movies, but there wasn’t much room for interaction between the Jedi away from the rigours of battle.

The Clone Wars goes a long way in putting that right, leading to some great chemistry between Kenobi, Skywalker, and the rest of the Jedi council. For the first time in its history, the Jedi order really does feel like a brotherhood, which only heightens your desire to become part of this sacred order.

This edition of Star Wars also places great emphasis on the need for Anakin to grow up. Enter Ahsoka Tano, his very own Padawan assigned to him by Master Yoda, who hopes that while she will learn the ways of the Jedi from Skywalker, and at the same time, help to tame his immature outlook on the world.

With an excellent cast of voice actors and superb animation from Star Wars creator George Lucas’ very own Industrial Light and Magic studio to complement the intriguing plot and storylines, Star Wars: The Clone Wars is sure to transport you to a galaxy far, far away.

—gautam@timesofoman.com The Short and Skinny Name: Star Wars: The Clone Wars Genre: Anime/Action/Sci-Fi Producers: Lucasfilm Animation What it’s about: Join Obi-Wan Kenobi, Anakin Skywalker and the rest of the Jedi as they help lead the Galactic Republic to victory in the Clone Wars Runtime: 30 minutes Starring: Ian Abercrombie, Ashley Eckstein, James Arnold Taylor, Tim Curry, Ahmed Best IMDB Rating: 8.0/10

AL HAIL & SEEB CORNICHE Al Hail’s vibrant corniche is crowded with families and youngsters cruising along the coastal road that leads you to the Seeb Corniche. Somewhat low-key and quiet, the best part about this route is that it’s long and changes from a tranquil, family-friendly beach to the busy, commercial streets of Seeb souq, and back to tranquillity on Seeb Corniche’s chilled-out beach-front stretch.

Location: Seeb coastal road (Al Hail Corniche to Seeb Corniche)

PHOTOGRAPHY SUPPLIED

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OMR1/1.5 MEAT DONER TOMBIC OMR1 (sandwich) and OMR1.5 (meal with fries and drink)

STORY GAUTAM BHARGAV VISWANATHAN PHOTO SALIM AL AFIFI

Money’s not the most freely available of resources right now, and here at Hi, we want to make sure you get the most bang for your buck when it comes to eating out. Binge on a Budget takes you to the best eateries in Muscat where you can get a great, super-filling meal for two, for OMR3 or less.

Bon Appetit. —gautam@timesofoman.com

DONER PASHA THE PLACE: One of Oman’s newest arrivals on the Turkish

food scene, Doner Pasha offers delicious Turkish food at very affordable prices. With hearty fare that ranges from Doner Durum Kebab sandwiches to a hearty mixed grill platter. The casual restaurant has plenty of indoor seating or can be delivered or taken-away.

SIGNATURE DISH: Doner Pasha’s Chicken and Meat Doner Tombic sandwiches only cost a single Omani Rial, and are as filling as they are delicious. Set in between two generously-sized traditional toasted Turkish sesame buns, succulent layers of juicy meat (or chicken) are topped with crispy lettuce, juicy tomatoes, and crunchy onions in a sandwich that reflects Turkey’s historic place at the crossroads of European and Asian cultures. All of this goes amazingly well with their secret sauces from a yoghurt-based haydari sauce to their surprisingly spicy trademark Pasha sauce. If you’re feeling particularly ravenous, their Tombic Meal, which comes with fries, will only set you back a rial and a half.

ALSO TRY: While their Durum Kebab is also a hot favourite, featuring juicy meats wrapped together with lettuce, onions, and a healthy slathering of their secret sauce, their Pide Chicken is a special treat. At only OMR2 per plate, this Turkish delight features a piquantly spiced mix of chicken slivers and crunchy bits of capsicum and onion nestled inside warm, soft, fresh-baked bread. It is served sliced and is great for sharing.

ADD-ON: You are here to binge, right? Go ahead and add a mixed appetiser to your order. It’s a steal at only OMR1.5.

OMR 1/1.5

FIND THEM: Doner Pasha is in Al Muthana Square, down

DURUM DONER WRAP

the road from Atlas Hospital (MBD). Once you arrive at Atlas Hospital, turn right and head for the large white building. Enter the building from the door nearest to the main road, and the restaurant will be just opposite you (They also offer free delivery).

OMR1 (sandwich) and OMR1.5 (meal with fries and drink)

DONER PASHA +968 9331 4023, + 968 9331 4031

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*ADD ON MIX APPETISER OMR1.5 (Hummus with garlic paste, yoghurt and salad, served with a side of toasted, crunchy, sesame bread)

TOTAL OMR3

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W E E K E N D E S CA P E

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TAKE ME V ISI T ING T HE NE W DUB A I PA RKS A ND RES OR T S

STORY SHRUTHI NAIR PHOTOGRAPHY SUPPLIED

s much as I am in love with Oman and its cultural and traditional rootedness, Dubai’s glitzy grandeur and manmade magnificence never fails to fascinate me. So when I received an invite to attend the much-awaited inaugural opening ceremony of Dubai Parks and Resorts, I jumped at the chance to see what kind of over-thetop entertainment the city was up to now.

Dubai Parks and Resorts (DPR) is in Jebel Ali, about 45 minutes from downtown Dubai. As we drove, I kept wondering why the park had been built so far away from the city. When the park came into view, I had my answer. They couldn’t possibly have build what looked to be an entire entertainment city (which turned out to cover an area of 2.84 million square metres) within the confines of Dubai’s skyscrapers. As we drew closer, I could see European-style castles, rollercoasters, and what appeared to be a godzilla-sized movie film reel. What was this place?

Inside, a whole new world awaited. Or, more accurately, “worlds”. My group and I were like tourists visiting a new country, clicking pictures in awe, gasping at the size of certain structures, and excitedly trying to figure out what some of the others were. Our first stop was Legoland.

Every child’s dream, the bright and colourful set-up of Legoland screams “awesome childhood memories” starting from the gate itself. A perfect destination for families with kids who can enjoy the 15,000 model structures made out of Lego blocks throughout the park or try to build a new model. Before you get overly confident in your building skills, I should warn you that my Hogwarts ended up looking like a worn out car.

Have you been to Dubai Parks? What was your favourite attraction? Show us on Instagram @hiweekly_oman and tell us about it on facebook.com/hiweekly

The highlight of the place was Miniland (a deceiving name), an enclosure that housed structures and monuments from around the world made entirely of transparent Lego blocks, from the Egyptian Pyramids to Burj Khalifa. I loved how every minute detail was attended to, from little Lego Egyptians outside the Pyramids to the Lego cars near Lego Burj Al Arab, with 60 million Lego bricks used in the construction of this one-of-akind amusement land.

We continued our journey through the mega dramatic Motiongate film reel entrance, which I had spied on our approach, everything turned semi-sepia. This section is spread across 5 zones that unites three legendary film studios Columbia Pictures, Dreamworks Animation, and Lionsgate, with attractions inspired by 13 iconic Hollywood films. Although, not all attractions are operational yet, this is the section for ride enthusiasts, making brilliant use of technology to give visitors unforgettable visual experiences. For instance, the “Hotel Transylvania” and “Ghostbusters” rides were totally immersive. Riding through the Hotel Transylvania feels like you have stepped not onto a set, but into the film itself. In the Ghostbusters arena, I became one of the four ghostbusters. And in a multipurpose theatre films are adapted to live shows, like the current offering “Step Up”.

Back on main path, we continued our journey. After a few minutes, I began to hear the faint sound of Bollywood beats.

They seemed to be growing louder as we walked. Suffering from OBD (Obsessive Bollywood Disorder), the sound was like an invisible rope pulling me closer and closer.

I arrived at a large entrance, which bore a resemblance to India Gate. Posters of classic Indian films were papered on the walls and the sign read “Bollywood”. Eyes bulging, I entered a Bombay film city, and like any good Bollywood film, the whole setup was larger than life. There were street food stalls, massive film sets, a local train inside which you could sit and eat, a double-decker red bus, and live performances from blockbuster Bollywood hits new and old, and in the Hall of Heroes, I found Krish and Ra.One. Housed in the gorgeous Rajmahal, guarded by two great elephants, is an 850 seat auditorium where we watched a Broadway-style, Bollywood-themed musical. Simply marvellous.

I hadn’t realised how terribly I missed the colours, the shimmer, the glitz, the loud drum beats, the flamboyant expressions, heavy costumes, the strident yet graceful steps, and everything else about Bollywood dance until I watched it, transfixed and transported, as I sat in the front row. We were watching the Jaan-e-Bahar musical and I couldn’t contain the excitement that was written all over my open-mouthed, 32-teeth-baring, face. Apart from being able to emotionally connect with the act because of the familiar music and dance, I was also awestruck by the brilliance of the quality of the performance and its production. A huge number of people were involved onstage, with over a hundred budding artists showcasing their talents. I saw the same fabulous bunch later in the day when they performed on the train, and appeared on various stages throughout the park, somehow with the same amount of vigour and enthusiasm each time.

In spite of spending an entire day at Dubai Parks, I hadn’t even seen half of it. Atop the towering Zombie Blast-off freefall, I spotted a whole new area called “Kingdom”, which I had completely missed, making me realise that this theme-park city is not a place to pass a few hours while in Dubai, this place is the weekend destination, more than sprawling enough to fill days and nights. A trip to Dubai Parks and Resorts is not a trip to the UAE, it is a trip to a whole new universe.

—shruthi @timesofoman.com

DUBAI PARKS AND RESORTS Sheikh Zayed Road, Opposite Palm Jebel Ali dubaiparksandresorts.com/en

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The whole setup was larger than life...food stalls, massive film sets, a local train inside which you could sit and eat, a double-decker red bus, and live performances from blockbuster Bollywood hits new and old, and in the Hall of Heroes, I found Krish and Ra.One

TO THE

MOVIES Tips for Planning Your Visit to Dubai Parks If you have only one day, organise your schedule in such a way that you have the chance to visit all the three parks. It is easy to get carried away and stick at one place for a long time, but you will be missing out on a lot if you do.

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HOURS

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Legoland Sunday-Saturday: 10:00am-7:00pm Motiongate Sunday-Wednesday: 10:00am-7:00pm, Thursday-Saturday: 10:00am-9:00pm Bollywood Parks Sunday-Wednesday: 10:00am-8:00pm, Thursday - Saturday: 10:00am-10:00pm

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PRICING

Multiple Park Annual Pass OMR249.5 1-Day Legoland OMR29.5 1-Day Motiongate OMR25 1-Day Bollywood Parks OMR28.5 Current 3-for-1 Special Offer (visits through 31 Jan, 2017) 1-day all parks, OMR29.5 or 2-day all parks, OMR53

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Only stand in long queues for the rides you really want to experience, go for the important ones first, and at the end, go back for secondary options Do not miss the Jaan-e-Bahar musical at Rajmahal Catch the dancers performing on the Bombay Local Train Ride Zombie Blast-Off in Motiongate, a super-high free fall ride from which you can see the whole park before being dropped Click selfies in Miniland Spend some time building your own Lego structure Don’t eat too much in one place; there are restaurants and eateries in every nook and corner of the park and you should try as many as you can.

If you travel to Dubai often, especially with kids, then the annual park pass is a great deal.

Stay in the Lapita Hotel inside the Park to make the most of your time there Better yet, plan a multiple-day vacation and spend time in a different park each day

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EDITOR’S LUNCH

PAUL’S GARDEN OF PLEASURES STORY HI EDITORS • PHOTOS SALIM AL AFIFI

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SANDWICHES Gautam’s Pick: Faluche Poulet Faluche Poulet is a sandwich that is un-missable for foodies.

Slivers of marinated chicken and the freshest tomatoes and lettuce are served on crunchy, chewy sesame-seeded faluche bread with a creamy, zingy, mayonnaise. This triumphant sandwich comes with a side salad and crispy potato wedges and is a meal worth ordering over and over again.

OMR4.200 Ashish’s Pick: Dinde Fume et Fromages I opted for a toasted, hot sandwich and was surprised when I tasted jam. The sweetness perfectly complemented the smoked turkey and Emmental cheese and enhanced the delicate flavours of the brioche bread in which it was served. Given that I was born with a sweet tooth, it’s no surprise that this has become my new favourite sandwich.

OMR4.300 Salim’s Pick: Tomate Mozzarelle Simple yet delightful, fresh mozzarella cheese and tomatoes are layered on fresh-baked olive bread with a smear of olive tapanade and a spread of lip-smacking, homemade pesto sauce.

The bright, Italian flavours made for a very refreshing sandwich, and the light side salad was the perfect accompaniment.

OMR4.4

SALADS Ashish’s Pick: Salade Crabe et Saumon A mixed green salad with delicious crab sticks, smoked Scottish salmon, fresh rocket leaves, creamy avocado slices, along with tomatoes drizzled with tart lemon dressing, I simply fell in love with this refreshing seafood celebration, especially the juiciness of the crab sticks, which added extra flavour to the dish.

OMR5.900 Gautam’s Pick: Salade au Chevre Chaud Don’t let the complex-sounding name put you off. At its essence, this healthy and hearty salad is simply a crisp bed of lettuce and rocket leaves interspersed with a generous portion of crunchy walnuts, sweet-and-tangy strawberries, cherry tomatoes, and pomegranate seeds finished off with a brilliant topping of breaded goat cheese. Creamy, crunchy, sweet, and savoury, these idiosyncratic ingredients harmonise for a salad that will have you looking at your empty plate with a deep sigh, both of satisfaction and wistfulness, because you will want just a little bit more.

OMR5.200

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f we had only one word to describe the French bakery and cafe, Paul, it would be “fresh”. From mountainous bowls of creative, well-composed salads to freshlysqueezed juices to the crusty, still-warm-from-the-oven breads that the eatery is best known for, this French chain lives up to its cultural heritage, serving some of the finest celebrations of the natural goodness of food anywhere in the Sultanate. Leaving aside the fabulous soups and main dishes, Hi’s editorial team focused on the green stuff, the sandwiches, and the sips, eating our way through the salad offerings, piles of sandwiches, and gallons of fresh, fruity concoctions to bring you the lowdown on what to order. Though, truth be told, what we discovered is that there is no “wrong order” at this superb lunch oasis.

—hiweekend@timesofoman.com

Salim’s Pick: Salade de La Mer The salads at Paul are shining examples of meals that ease the struggle of my never-ending weight loss journey, as they are light, but also indulgent at the same time. A plate bedded with garden-fresh greens come sprinkled with zesty lemon dressing, crowned with smoked salmon, tender grilled shrimp, and classic tuna salad on fresh baguette slices. A final touch of luscious avocado slices and miniature bread cuts completes this fabulous lunch.

OMR6.9 Felicia’s Pick: Salade Panachee Paul’s signature salad is a vegetarian (vegan actually) affair, but has flavour and texture to rival the meatiest salad on the menu. Lightly dressed mixed greens are layered with rich, fatty avocado slices, tender-crisp vines of asparagus, vinegar-cured artichoke hearts, sweet cherry tomatoes, crunch cucumber, earthy mushroom slices, sweet corn, and my new obsession: Hearts of palm. The salad is the most satisfying vegetable-only creation I’ve ever had; a celebration of just how good fresh produce can be.

OMR4.9

Shruthi’s Pick: Beouf et Avocat Sandwiches are staple food items for me. I eat sandwiches so often and at such random hours that I at times take them for granted, but the masterpiece of a bread-andmeat creation I had at Paul, made me fall in love with my favourite food all over again. Beouf et Avocat is comprised of a sesame seeded bun stuffed with marinated, grilled beef strips, meltingly sweet caramelised onions, tangy avocado cream, and refreshing tomatoes. The crisp potato wedges it was served with made it a hearty meal.

OMR5.900 SIPS Ashish’s Pick: Lychee Ginger Fantasy This unique drink was served in a milk bottle and I was surprised when it was presented, and happened to be as white as milk itself. The fresh yoghurt drink was enlivened with fresh ginger, lychee syrup, and topped with lychee fruit blended with ice for a delightful and refreshing sip.

Garnished with two small ginger cubes, the thoughtful addition enhanced the flavours further, and of course, were great for digestion.

OMR2.600 Gautam’s Pick: Kiwi Mint Refresher Mint and yoghurt is a classic combination, but Paul’s take on this Middle Eastern favourite has the added undercurrent of Kiwi, for a beverage that is slightly sweet, a tad salty, and deliciously refreshing in equal measure.

OMR2.600 Shruthi’s Pick: Orange Delights Looks can be deceiving. What might have just looked like a plain orange juice at Paul, certainly turned out to be more than that. A tinge of mango, a sweet shot of pineapple, and, of course, an underlying tang of orange were a most welcome surprise.

OMR2.600 *The Bread Basket and Sweets Selection At the end of the day, Paul is known for its baked goods, and no meal here would be complete without savouring one of the fresh baked baguettes, loaves, or rolls. Blessedly, meals at Paul begin with a complimentary bread basket, served with sweet butter and olive tapanade. As famed as the loaves are the sweets at this iconic Fresh restaurant, so after a healthy salad lunch, give in to temptation and choose from the array of freshly prepared eclairs, tortes, cheesecakes, and confections.

After all, a healthy, happy life is all about balance.

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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 51 DECEMBER 29, 2016

HI WEEKLY

FEATURED PHOTOGRAPHER

Mohammed Harib Al Riyami Where are you from?

Jebel Akhdar, Oman Where do you get your inspiration from?

I ďŹ nd my inspiration through my own way of seeing things from different perspectives, so it could come from anywhere.

What type of photography do you enjoy the most?

People with fascinating stories, as well as all forms of nature How can people get in touch with you to learn more about your work?

Call: +968 9190 3959 Message: +601 7807 1607 Follow: Instagram: @mohammed_harib Twitter: @harib_mohammed

SUBMIT YOUR VISUAL STORIES If you would like your photographic work to be considered for Body of Work, please send a selection of your 10 best images (high-resolution), along with answers to the above questions to: salim@timesofoman.com

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TO D LIST

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CaNDY MAKE

STORY SALIM AL AFIFI

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n ancient times, Egyptians, Mesopotamians, and Persians all had their own way of making sweet fruit and nut delicacies, but the rise of the candy creations we know today, came only after the industrialisation of the sugar trade and sugar refining.

Let’s rewind back to the olden days of candy-making. So where does this word ‘candy’ come from you ask? It actually derived from the Arabic word qandi, which means ‘made of sugar’ , and the word’s been in use since the 13th century, when the Egyptians came out with their honey-and-nuts jars of sweets, which were the original form of candy. It’s also said that the ancient Greeks were famous for making candied fruits and flowers during the same period.

During Europe’s Middle Ages, the pricey rate of sugar made candy a delicacy available only to the wealthy folks. By the 16th century, the popularity had grown and cooks and consumers around the world were keen to try out the new sugary trend. It wasn’t until the late 19th century, when factories started making and distributing these treats enmass, that people around the world of every economic condition were able to enjoy them.

Cotton Candy, or as some called it, fairy floss, was invented in 1897

by William Morrison and John. C. Wharton in USA, who also invented the first cotton candy machine. Lollipops, originally spelled lolly pops) came to life a few years later, in 1908 when George Smith invented the treat-on-a-stick and named it after his beloved horse ‘lolly pop’. Centuries later, we now enjoy a world of sweet snacks, from classic hard candies to milk-and-cocoa bonbons, to scientifically enhanced treats like pop rocks and extreme sour candies. The one about these treats that has remained the same since ancient times is the fact that they are unessential for life or nutrition, and produced and eaten simply for the pleasure they bring.

Although eating candy is quite satisfying, the art of making classic sugar sweets is even better. The basic process is simple enough, with milk or water mixed with glucose liquid (dissolved sugar) to form a thick syrup. The syrup is heated to different temperatures to achieve different textures.

Temperature is the hero of the candy-making story — low and cool temperatures are used to create chewy, leathery sweetmeats like gummy bears and sugar-coated soft candies, while high temperatures are used to make perfect, glass-like hard candies.

In Oman, the Spun Candy shop offers master classes at Oman Avenues Mall where you can learn how to make the beautiful, sweet creations yourself. The rock candies produced at Spun require only water, glucose, natural food colourings, fruity flavourings, and sugar. The process starts off with the mixing of water with glucose and sugar. The mixture is brought to a boil over about an hour, after which flavours and food colourings go in the pot.

After a bit more cooking, the now thickened concoction is poured onto a cool granite table, where the pliable, hot sugar can be cut and shaped.

Next, the candy is placed on a stainless steel table to cool. Once cool, the hardening sugar is placed back on a hot surface, where it again becomes pliable enough to design with creative shapes and rolled. The sugar ropes are stretched and twisted, over and over again, until the candy is dry and hard. Then the long ropes are cut into the miniature-sized hard candy that lines the shop’s shelves.

The process is fascinating from a scientific and creative point-ofview, and the classes are an amazing experience. The best part is that they can be scheduled anytime, with any number of participants. So grab your foodie friends and give it a try this weekend.

—salim@timesofoman.com

LEARN CANDY MAKING Spun Candy Oman Avenues Mall, Bousher +968 2206 0066 Rates: 1-4 persons (OMR9 each) 5-10 persons (OMR7.5 each) 11-15 persons (OMR7 each) Master classes can be scheduled anytime on any day with a minimum of 1 student, maximum 15.

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VOLUME 10 ISSUE 51 DECEMBER 29, 2016

STORY SHRUTHI NAIR

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VOLUME 10 ISSUE 51 DECEMBER 29, 2016

alking along the streets of the city I hail from is difficult, especially when I’m trying hard to follow a healthy diet. It is nearly impossible to resist the temptation of the irresistible smells, the vibrant colours, and, of course, the loud marketing shouts coming from street vendor’s stalls. I mean, who in their right mind can say no to the khatta meetha pani puri or the chatpata sev puris?

So, when I came to Oman, among the various things I missed about Mumbai, were the thelawale bhaiyyas, as we like to call them back home. I eventually resigned myself to the brutal truth that if I wanted to dine out, it will only be in a nice, indoor, air-conditioned restaurant, seated in comfortable chairs. Never again would I stand by the road, sweating and fighting for my turn to order some hot-out-of-the frier or fresh from the grill snack to wolf-down on the spot. Life can be unfair sometimes.

Then one afternoon I was conversing with a Lawati friend.

He casually mentioned that his parents had practically lived off of the street food in Muttrah back in the day. Street food? What

street food? This was an interesting and exciting development, as it was the first time that I had heard anyone mention street food in Oman. I felt a quest coming on.

He explained that in the mid 1960s, Muttrah was one of the few places in Oman that could qualify as an actual, developed city. Within it, there was an area known as Mustashfa Thomas.

It was one of the busier places in town, housing a taxi stand, the driving lessons lot where drivers could practice and tests were administered, and the Royal Oman Police office. As a transportation hub, it attracted a lot of human beings, who by sunset, were a hungry crowd.

The street completely transformed at nightfall into a bustling marketplace where Omanis would lay out their mats and fire-up their grill pits as they began yelling out in Arabic, inviting passersby to visit their impromptu food stalls. Mishkaks (grilled meat sticks served with spicy tamarind sauce) and kebabs were popular favourites, pulled hot off the barbecue and handed to customers,

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The street completely transformed at nightfall into a bustling marketplace where Omanis would lay out their mats and fire-up their grill pits as they began yelling out in Arabic, inviting passersby to visit their impromptu food stalls making way for the tea shops and restaurants that are found there today. Remnants of this once vibrant food culture can still be found on the dark beaches and hidden byways. It was there I got a taste of something I was missing. No, these aren’t the street vendors of Mumbai, but on these roadsides I found authentic, cheap, delicious snacks, and, more importantly, a place to eat something hot off the grill, while standing on the street amid the boisterous shouts of customers and cooks, punctuating the hum of other happy diners whose feasts are already in hand.

—shruthi@timesofoman.com MISHKAK From Qurum to Al Mouj to Seeb Souq, and beyond, there are roadside stands selling Oman’s only indigenous street food, mishkak (or mishakik). On a humble corner of the Al Hail beach, you will find a group, of mostly men in dishdasha, gathered around a blazing grill. I instantly recognised the hungry glee in their eyes as they shouted and threw down used-up sticks.

A mild-mannered man behind the flames passes out skewers of grilled meat to the ravenous customers. On the grill, bright red cubes of beef are seasoned with pepper, salt, cinnamon, and cardamom while they char, and when they are done, the skewers are dunked in a spicy, sour tamarind sauce. The taste? Paradise.

Buying skewers of this treat, directly on the beach for mere baisas, transported me back to the casual street eats of my youth.

It isn’t a commitment to sit confined to a long and laborious meal, it is a grab-and-go pleasure. I shouted out a number and was handed a stack of skewers, which I happily dug my teeth into right there on the road, amongst the crowd, savouring the hectic, lively atmosphere for a moment, before heading to the beach to continue my picnic.

Search for it: Roadsides near Qurum beach, near Al Mouj, in front of Seeb Souq, and on Al Hail beach.

some of whom would wrap them up and take them home to eat, while the others would devour the snacks right then and there.

Residents paid only a few “annas” for these delectable barbecued delicacies, and many, like my friend’s parents, survived on them.

A little further up the road, near the Muscat Gate, fresh fruits from Jabal Akhdar were sold. Rare, seasonal delicacies changed with the temperatures — a rotating bounty of grapes, peaches, apricots, and pomegranates. I can only imagine how crowded the stalls must have been when the first box of pomegranate made its way down the mountain.

Though quite different from the street food culture I grew up with, the street foods of old Muttrah make up an important part of Oman’s culinary history, and I don’t think there is any culture in the world that doesn’t derive a singular pleasure from enjoying a meal on the street, out in the open, surrounded by the happy hum of a market’s chatter. But, with time and evolving rules and laws, the street vendors of Muttrah slowly started disappearing,

CHICKEN TIKKA I always knew that the congested, narrow streets of Ruwi must be home to some hidden, undiscovered (by me) culinary gems.

And how right was I. On the same lane as K. M. Trading, I happened to stumble upon a little Pakistani…umm... let’s call it a window, through which you can see the cook labouring over his grill. Turning, marinating, shouting-out orders, maintaining accounts and collecting money, all the while chatting amiably with customers. I should say that I didn’t find the window so much as I found the queue leading up to it, and once I reached the front of the line, I found out why. A lot of grilled meat is served on-the-go from this window, but the treat everyone was clamouring for was the masala-doused chicken tikka. Many stand right outside the cook’s window, enjoying kebabs and stuffed roti while chatting.

The meaty, juicy chicken can be very spicy, which just makes it tastier. It is worth the wait, and the communal sense of desire and anticipation, make it all the more satisfying.

Search for it: Side streets of Souq Ruwi, near K.M. Trading, and in Al Khuwair behind the buildings across from Safeer International Hotel.

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Al Injaz Private School conducted its Annual Sports Day for the Kindergarten Section for Special Needs and Grades 1-4 in the morning and for Grade 5-11 in the evening.

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The Uttaranchal Wing of the Indian Social Club Muscat in association with Lenovo hosted a musical event featuring a renowned troupe of folk singers from Uttarakhand, India at Majan Continental Hotel Muscat.

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Sheraton Oman Hotel hosted special Christmas choirs and other festivities for guests during the holiday.

Photos by Purushothaman K.

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Indian School Wadi Kabir held its 27th Founders Day on the Primary Wing premises.

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Gramophone Muscat conducted ‘Paatupetty’, a musical programme, at Al Masa Hall in Ruwi.

Sreekanth, the renowned Malayalam playback singer, was honoured during the event.

Photos by Purushothaman K.

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Seniors at Indian School Salalah celebrated the 36th Annual day recently.

VOLUME 10 ISSUE 51 DECEMBER 29, 2016

KG and Primary Wing of Indian School Salalah celebrated the 36th Annual Day on December 15, with exuberance and ardour.

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Sheikh Khalid Zubair, Chairman of the Oman Olympic Committee, hosted a lunch to felicitate Dato Sree Tayyab Ikram at Shangri-La Barr Al Jissah Resort and Spa.

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VOLUME 10 ISSUE 51 DECEMBER 29, 2016

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 | Easy

3

2 6

9

5

4

3

3

1

9 4

7

2

5

1

5

4

1

8

4

8

3

5

8

8

1

6

1

5

8

Level | Moderate

7

3

4

8

6

5 2

3

9 2

5

2

1

5

8 2

3

4

1

7

6

1 5

9

7

9

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6

1

9

Level | Difficult

2

9

5

1

6

8

5 4

2

5

3 6

2

1

6

5

7

PLAY AND WIN

4

8 8

1

2 2

1

6

8 9

3

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SUBMIT YOUR ANSWERS IN THE COMMENTS SECTION OF OUR POST ON FACEBOOK. COM/HIWEEKLY FOR A CHANCE TO WIN VOUCHERS FROM PIZZA MUSCAT. SOLUTIONS & WINNERS POSTED EVERY SUNDAY.