OMAN’S LARGEST CIRCULATED WEEKLY — 46,760 COPIES
VOL 10 ISSUE 75 / JUNE 15, 2017
PG10
THIS WEEK IN OMAN
MAKE A JAR OF GOOD DEEDS
GO FOR SOME SMOKY GRILLS
HEROES OF ARABIA
It is not the size or the quantity of the deed that matters, it is the intent that counts. Create a Ramadan Jar and spread goodness. PAGE 12
This week visit Taybat Restaurant at Grand Millennium Muscat and break your fast amid the aromas of barbecued meat. It’s time for a meaty escapade. PAGE 16
Know about Hatim Al Tai, the legendary poet whose name today is a byword for kindness and generosity across Arabia. PAGE 18
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HI WEEKLY
VOLUME 10 ISSUE 75 JUNE 15, 2017
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 Chief Executive Editor Scott Armstrong scottarmstrong@timesofoman.com 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 Chief Sales Officer Richard Pakenham
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Production Manager Shafi Shaik On The Cover Photography by Salim Al Afifi Design by Geri B. Sonny For general inquiries or comments: HiWeekend@timesofoman.com
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HI WEEKLY
THE WEEKEND LINEUP
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What are you doing this weekend? Tweet us @HiWeekly_Oman; tag us in your weekend instagram photos @hiweekly_oman; or share with us on FB/hiweekly
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THURSDAY Adventure with ‘The Mummy’ Hit the cinemas and watch Tom Cruise having the fight of his life. Directed by Alex Kurtzman, the other cast of the film includes Annabelle Wallis, Sofia Boutella, Jake Johnson, Courtney B. Vance, Marwan Kenzari, Javier Botet and Russell Crowe. The flick is now showing at VOX and City Cinemas. VOX City Centre Muscat; Seeb +968 2234 4444
Your calendar of the hottest events happening in Muscat this weekend
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FRIDAY 9.00am Take Professional Photographs Get hands-on experience in photography and video editing with Vantage International’s workshop. You’ll get to learn all about DSLR cameras, as well as advanced photography techniques that will perfect your image-making skills. Vantage International Muscat, Oman, Mumtaz Residence +968 9343 5226
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SATURDAY 4.00pm Edutainment Session for Kids Take your children to Oman Avenues Mall and let them participate in a fun-yet-educational adventure at the planetarium area. Oman Avenues Mall Bousher +968 2200 5420
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FASTING FOR BEGINNERS
RAMADAN WEEK #3
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STORY SHRUTHI NAIR
It’s been three weeks now since I began fasting and one thing that I understand well is the value of every drop of water and every grain of rice. I now understand the true essence of the Holy Month. Though I started it as a practice of self-restraint but now with each passing day, I can feel the spiritual connection through personal reflection. IN ADDITION TO THAT, fasting has also helped me reduce weight, so it is a win-win situation. If you have been fasting religiously for the last three weeks, then I’m sure you can go another week comfortably. You’re doing extremely well, but for this week try to experience it in a sacred spirit and not as a challenge, as you’ve definitely accomplished the challenge. Here are some tips for the week that might help keep you going:
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Avoid excessive salt in your food, especially during Suhoor. Sodium makes you thirsty and it will become very difficult to control the urge to drink water. Also avoid spicy and extremely sweet food for the same reason. The most difficult part about fasting is to control the water temptation so do everything you can to minimise it.
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Instead what you could have for Iftar is food with high protein, fibre, and complex carbohydrates. I am not trying to sound like your gym instructor or nutritionist but you stay strong for the 15 long fasting hours. Go for barley, wheat, oats, millet, semolina, beans, lentils, wholemeal flour, fruits, vegetables, and gulp everything down with lots and lots of water.
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It is important that you stay cool considering Oman’s rising temperature. If you are going out don’t wear black and make sure you carry an umbrella or a hat to keep the sun away. It would be better if you stay away from the sun as much as you can. This, however, doesn’t mean that you need to stay put at home by the fridge waiting for Iftar. Big No. Go to work, meet friends and relatives, join social communities, visit the library and get involved in many activities. There is a lot you can do while you are still at a safe distance from the sun.
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So we all know that our breath doesn’t smell the best when we are fasting. Try washing your mouth with a fresh mouth wash every two hours. This won’t just keep the people around you happy, it will also hydrate the inner walls of your mouth, which is a temporary relief. — shruthi@timesofoman.com
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INSPIRING IMAGES
Design is in the Details Around the world, places of worship are known for being massive art-inspired buildings that sport interesting motifs and tons of decorative elements, but what set these mosques apart is the attention to details that is written all over them. From ubercool Islamic, geometric, and contemporary touches to the tiniest tile-work at ablution areas, these sacred havens are quintessential example of what design is all about. PHOTOS SALIM AL AFIFI
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MONTH OF GOODNESS
THE RAMAD JAR
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STORY SHRUTHI NAIR
This is something that is growing in popularity — The Ramadan Jar. This is also probably the best way to involve children into the festivities of the Holy Month, considering most of them aren’t old enough to fast. But again, you don’t just need to limit it to children. Prepare a Ramadan Jar for your family and make chits on good deeds that everyone can practice every day for a whole week. It could be something as small as smiling at a stranger to something more substantial as donating for a relief fund. It is not the size or quantity of the deed that matters, it is the intent that counts. However, make sure that everyone duly follows and make picking the chits from the Ramadan Jar a part of your morning routine for the week. So this week I will give you suggestions to put in the Ramadan Jar. —shruthi@timesofoman.com 1. Distribute Iftar boxes. 2. Spend time with a disabled child. 3. Donate money to a charity. 4. Visit a relative you haven’t met in a long time. 5. Distribute books you’ve finished reading 6. Buy stationery and books for underprivileged kids. 7. Feed the poor. 8. Clean a beach or park. 9. Visit an elderly or someone sick. 10. Adopt an animal. 11. Donate old clothes, toys, and lots of other things to charity. 12. Pray for others. 13. Volunteer at an NGO. 14. Plant a tree. 15. Donate blood. 16. Do not swear, yell, or use any inappropriate word or tone for the whole month. 17. Purchase extra grocery from a supermarket and give it to mosques. 18. Mentor a child for free. 19. Smile at a stranger. 20. Spend a day at a rural village. 21. Do all the work at home and let your mother, father or maid rest. 22. Read a religious book. 23. Forgive someone and make sure he knows you’ve forgiven him/her. 24. Write a thank you letter to someone who has made a difference. 25. Invite friends, colleagues or strangers over for Iftar. 26. Greet everyone you see warmly. 27. Quit a bad habit. 28. Do not waste even the tiniest bit of food.
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IFTAR IN
FLAVOURS OF INDIA RECIPES ONEZA TABISH COMPILED BY ASHISH DUBASH IMAGES SUPPLIED
DAHI PHULKI Dahi phulki is a traditional recipe deep-fried snack comprising gram flour dumplings in yoghurt topped with tamarind and mint chutneys. A mandatory dish on your Iftar table that complements your chole or chickpeas preparation or can be relished as it is. Ingredients 1 1/2 cups gramflour Small pinch baking soda Salt as per taste Oil 6 cups water 5 green chillies 5 cloves garlic 1 bunch coriander leaves 1/2 teaspoon cumin seeds 500g yoghurt Preparation Take flour in a bowl and add soda and salt. Add small amount of water to make batter. Consistency should be thick. Heat the oil in a kadhai and drop 1 teaspoon batter into hot oil. Deep fry balls till light golden brown in colour and take it out from the oil. Boil 6 cups water in a pan and add 1/2 teaspoon salt. Drop 8-10 balls at a time in hot water and take it out from the hot water after 30 seconds. Blend green chillies, garlic and coriander leaves to make chutney. Take yoghurt in a bowl and beat well. Then add soaked phulki into it and mix it well. Garnish with mint green chutney and tamarind chutney. Serve cold.
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BROWN RICE HALEEM Haleem is a wholesome spicy porridge made from lentils, chicken or meat, and wheat. It is a one pot meal and extremely nourishing. I have given it a twist of brown rice to make it filling and energy laden. Ingredients 11/2 cups chana dal 1/2 cup masoor dal 1/2 cup moong dal 11/2 cups barley or wheat 1/4 cup brown rice 1 cup onions 3 inch fresh ginger piece 6 green chillies 1 lemon 1 tablespoon black pepper corn 6 bay leaves 1 tablespoon coriander seeds 1 teaspoon cloves 1 tablespoon cumin seeds 11/2 tablespoons red chilli powder 1 tablespoon turmeric powder 1 tablespoon ginger and garlic powder 3 cups ghee 1 kg chicken boneless, cut in cubes 1.5 litres water 11/2 tablespoons salt 1 medium onion, sliced
KULHAD CHANA CHAAT Chana Chaat is steamed chickpeas served with freshly cut onions, tomatoes, ginger juliennes and fresh coriander and is a high protein snack. It is coated with tamarind chutney which makes it tangy and delectable. Served in a kulhad (mini earthen ware), this chaat will make you ask for more. Ingredients 1 cup chickpeas 2 tablespoons oil 1 tablespoon ginger (finely shredded) 1 tablespoon green chillies (finely chopped) 1 tablespoon coriander powder 1 teaspoon salt 1 teaspoon black salt 1 teaspoon red chilli powder 1 tablespoon sugar 1/4 cup tamarind pulp 2 teaspoons roasted cumin seed powder 1/2 cup tomatoes (chopped in small pieces) For garnishing 1 onion, finely chopped 1 tablespoon coriander leaves, finely chopped Sev sprinkles Preparation Wash and soak chickpeas overnight. In a pressure cooker cook chickpeas with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender. Drain the water and save it for later use, this water is high in protein and can be used for making soup or dals. Heat oil in a sauce pan over medium high heat. Add
the chana, stir for few seconds. Add ginger, green chillies, coriander powder, and sauté for about 1 minute. Add salt, black salt, red chilli powder, sugar, and add tamarind pulp. Cook for 3-4 minutes over low heat. If needed use few spoons of water, chana mix should be moist. Turn off the heat. Assemble the chana chaat, sprinkle the roasted cumin seeds powder and mix it well. Garnish with onion, coriander leaves and sev. Serve in kulhad or mini earthen ware for that earthy texture. BADAM KA HARIRA Badam Harira is a nutritious and delicious almond and milk drink. Though harira means soup in the Mediterranean countries, harira is also a popular warm beverage or drink for strength and nourishment. It’s often served to moms after childbirth, nursing moms and as a wholesome drink in Ramadan after a long day of fasting. Ingredients 1 teaspoon desi ghee 1 tablespoon all purpose flour (maida) 1 litre milk 4 tablespoons almond powder Few strands of saffron 1/4 cup sugar Dry fruits for garnishing (chironji, pistachios, almonds) Rose petals for garnishing Preparation Heat desi ghee in a pan. Add flour and sauté for 2 minutes. Add milk and bring it to a boil. Once it is boiling, add almond powder and saffron and cook on slow flame for 15 to 20 minutes. Add sugar and cook for another 2 minutes. Garnish with dry fruit slivers and rose petals. Pour in serving glasses. Serve hot or serve chilled.
Preparation Soak all the lentils and rice in warm water for 2 hours. Slice the onions, ginger, green chillies; cut the lemon in 4 and keep aside. Grind all the whole spices to a powder and mix it with the powder spices and keep aside (you can use less red chilli powder if you like it mild). Heat the 2 cups ghee in a pressure cooker, add the chicken pieces and fry so that it changes colour, now add the ground spices and mix well. Add the lentils, water and mix it and lock the lid and place the weight so that it can build pressure, when the weight moves. Time it for 40 minutes on high flame. After 40 minutes remove the weight to release the air. After opening the lid leave it to cool down (then grind it) and place it in a larger pot and keep the flame on low to medium and keep stirring and keep aside. Heat the remaining 1 cup ghee and add the sliced onion and fry till golden on high flame. Add the fried onion and the ghee to the ground chicken mix, and mix well. When serving garnish with green chillies, ginger and lemon. OVERNIGHT OATS The new cereal sensation that is overnight oats is a perfect Suhoor meal. Made in a jiffy and in a jar is a healthy medley of oats, yoghurt, berries, and milk. You need not cook the oats, just layer the ingredients and voilà, you have the most healthy and satisfying meal. Ingredients 1/3 cup rolled oats 1/3 – 1/2 cup milk (depending on how thick you like it) 1/3 cup plain Greek yoghurt or any flavoured yoghurt 1/2 banana or 1/3 cup fresh fruit 1 tablespoon chia seeds Preparation Stir everything together in a bowl or jar. Place in fridge overnight. In the morning top with something crunchy like nuts or muesli.
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IFTAR OUT
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GRILLED GOODNESS
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AND LOTS MORE STORY AND PHOTOGRAPHY SALIM AL AFIFI
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henever I get a whiff of fire-kissed, smokyflavoured meats, my inner carnivore comes out to play, or in this case, to indulge. Last week I went to Taybat Restaurant at Grand Millennium Muscat and broke my fast amid the aromas of barbecued proteins. It was a much needed meaty escapade that gave me that Iftar fix with an added touch of justgrilled goodness on a platter. My friend and I reached the place at about 6.45pm. The interior looked beautiful and spacious with a ton of tables but we got ourselves a table outside on a strategic corner next to the grilling station as we knew that we are there to experience the thrill of the grills. As the call for prayer took place, we had our dates, nuts, and dried fruits that were placed on our table, and we washed it down with a glass of cold water before heading to the buffet. The buffet at Taybat is quite extensive, with a number of cuisines ranging from Arabian to Indian, with a bit of Italian. Oven-cooked rice with meat, Dawood Basha (Lebanese meatballs), dal makhani, biryani, and slow-cooked meat with mushroom sauce were some of the items on offer, and they all looked appetising. As for beverages, they have juices such as tamarind and hibiscus, and also serve five varieties of fresh inhouse laban drinks that include laban with garlic, laban with cardamom, and laban with rose, which ended up becoming the star of the show for the night. We kicked off our Iftar with cold mezze and a bunch of Lebanese flat breads. As usual, I eyed their olive-oil sprinkled hummus and labneh for starters. After tickling our stomachs with mezze and bread, we walked straight to the alfresco barbecue station, grabbed a couple of plates and dived right into everything. They had Irani and Egyptian kebabs, Irani-style chicken, Lebanese shish tawook, Omani prawns, spicy hamour (grouper), as well as a shawarma section with condiments and Jordanian flat breads, and a selection of naans along with a variety of baked goods to accompany your choice of protein. The grills were to die for. They had that perfect crunch but retained all the moist inside, and it was, without a doubt, one of our favourite Iftar adventures. Before we left, I asked my friend if we could have a few glasses of that rose-laban goodness. It was literally the best thing I’ve tasted this Ramadan. We chugged in a couple of glasses each and headed out. Am I going to come back here? No question about it, especially for their Irani-style chicken. Perhaps I’ll bring my jug and fill it with that heavenly laban for Suhoor. — salim@timesofoman.com
Taybat Restaurant at Grand Millennium Muscat +968 2234 2222 Iftar buffet price: OMR 14 per person
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STORY GAUTAM VISWANATHAN • IMAGES SUPPLIED
There is much that we can learn from those who shaped the landscape and culture of the Middle East to make it what it is today. Hi Weekly’s Heroes of Arabia series provides an insight into some of the legendary men (and women) who continue to act as inspiration for all of us to become better than we are, and still motivate us to do our best in the face of challenges and hardships. This issue, we take a look at Hatim Al Tai, the legendary poet whose name lives on in classical works even today.
EARLY LIFE Hatim Al Tai was born to the very populous Al Tai tribe, which inhabited north-eastern Saudi Arabia, in an area that is today occupied by the city of Ha’il, and lived during the 6th century. Legend has it, that before Hatim was born, when his mother was newly married, she had a dream, where she was offered a choice: Either she could give birth to ten brave and courageous sons, or she could have just one son, who would surpass everyone else in kindness and generosity. His mother chose to give birth to Hatim. And lo and behold, that prophecy did indeed come true: One day, when Hatim was sent to take the family’s camels to graze, Hatim returned empty-handed, but with a face that was beaming with pride, as he told his stunned father that he’d given away every one of his camels, no doubt sure of the honour it would bestow on the family name. But Hatim’s father died early, and he was raised by his grandfather: No easy task for the ageing man, as Hatim would give away whatever was in his possession, and his grandfather’s holdings grew smaller by the day. Hatim would soon grow up to become chief of the Tai tribe, and this is when his fondness for poetry, which he’d carefully nurtured for so long, came to the fore. Few were the nights on which he would not regale members of his own community, and those of other tribes, with poems whose quality and verse few could match. CLAIM TO FAME One night, Hatim was greeted by a group of riders, among whom were three poets, who were off seeking their fortune in exchange for their wordplay. Generous as he was, Hatim offered them his village to set up camp for the night, and then proceeded to slaughter three of his best camels to prepare a feast for his guests, much to the amusement of these poets. No one knows exactly how long after this meeting did Hatim decide to spread his own power of verse, but it was soon after he met the trio. Little is also known about exactly
how far he travelled, but while he may have not taken many strides, word of his fame and his poetry certainly did. Hatim’s poems were the first to mention valorous men who displayed impeccable chivalry, a trait that was then carried over into Western sonnets and ballads about brave knights riding off to save damsels in distress from dragons, ogres, and other such mythical beasts. In fact, the Italian diplomat and poet Boccadio, probably immortalised Hatim when, in one of his poems, titled The Decameron, he referred to Hatim as Natan, a man who is so generous that his selflessness insults the king himself. Enraged by this, the king calls for Natan’s head, which he freely agrees to, knowing full well that he will be known for being the most generous of men if the king carries out his actions. Realising the folly of his words, the king backs down and allows Natan to go free. LEGACY Hatim may have died in the 6th century, but his name today is a byword for kindness and generosity. When an Arab says, you are ‘as kind as Hatim’, he is bestowing upon you the highest praise he can. 200 years later, the Persian author Kashifi wrote a text on Hatim’s life, called — quite simply — Tales of Hatim – and this was later translated into Turkish and presented to Sultan Suleiman of the Ottoman Empire, finally allowing the name of Hatim to reach every corner of the Old World. Today, Hatim has many books, TV shows, plays and movies written about him, and he continues to be an enduring role model for many across the Arab World. In addition, many Western scholars have also studied his life in detail — let’s not forget that he gave us the foundations of modern poetry, one which has stood the test of time for nearly 1,500 years — allowing him to be respected across both Arab and Western circles. An accolade freely given to few. Hatim Al Tai may have died in the 6th century, but his name today is a byword for kindness and generosity across Arabia. —gautam@timesofoman.com
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Sky Jewellery Muscat celebrated their 12th anniversary in their showroom.
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Quran Study Centre organised an Iftar in Ruwi. – Photos by Purushothaman K.
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Hyderabad Community hosted a grand Iftar gathering for its members at the Al Bahja Hall. Indian Ambassador Indramani Pandey graced the occasion to share the spirit of Ramadan.
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Indian School Muscat hosted an Iftar party for their staff in the multi-purpose hall.
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SUDOKU
HOW TO PLAY Fill empty cells with the numbers 1 to 9, so that each number appears once in each row, column, and area.
Level | Easy
6 8 9
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3 4
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6 7
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1 5
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Level | Moderate
7 3
2 6 2
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1 1
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Level | Difficult
5
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3 7
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3 2
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PLAY AND WIN 8
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2 5
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SUBMIT YOUR ANSWERS IN THE COMMENTS SECTION OF OUR SODOKU POST ON FACEBOOK.COM/ HIWEEKLY FOR A CHANCE TO WIN VOUCHERS FROM PIZZA MUSCAT. SOLUTIONS & WINNERS POSTED EVERY SUNDAY.