Hi weekly june 8 2017 pdf by Muscat Media Group

OMAN’S LARGEST CIRCULATED WEEKLY — 46,760 COPIES

VOL 10 ISSUE 74 / JUNE 8, 2017

Fostering Togetherness PG10

THIS WEEK IN OMAN

STRENGTHEN THE FAITH

SPICE IT UP THE ARABIAN WAY

HEROES OF ARABIA

Make a small yet a lasting difference in society. This is certainly the best time to do some good deeds. PAGE 12

Those who love to prepare their Iftar meals and treat their friends and families, this week try making some of the authentic Arabian recipes at home. PAGE 14

Scheherazade, the famed storyteller of ‘One Thousand and One Nights’, gives a lesson on patience and perseverance. PAGE 18

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VOLUME 10 ISSUE 74 JUNE 8, 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 Kumar Chand Design by Geri B. Sonny For general inquiries or comments: HiWeekend@timesofoman.com

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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

THURSDAY 9.00pm Live Music at Clouds Head to Clouds Restaurant at The Cave for Iftar or Suhoor to celebrate the Holy Month with live Arabic performance that ignites the Ramadan vibe. The Iftar buffet is priced at OMR 10, and Suhoor menu at OMR 6. Clouds Restaurant The Cave, Darsait +968 9580 9039

Your calendar of the hottest events happening in Muscat this weekend

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FRIDAY 10.00am Become a Beauty Expert Want to perfect your skin and beauty tips and tricks? Then this is for you. Join the workshop and learn advanced techniques on skin care by care specialist Beth Pabillano. Vantage International Muscat, Oman, Mumtaz Residence +968 9343 5226

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SATURDAY Cheer for the Wonder Woman Go to the movies and get a hit of one of the most anticipated ﬁlms of the year is, Wonder Woman. The ﬂick is now showing at VOX and City Cinema. VOX City Centre Muscat; Seeb +968 2234 4444

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FASTING FOR BEGINNERS

RAMADAN WEEK #2

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Fasting during the Holy Month of Ramadan is not just about abstaining from food and drinks but it is also the most important time of the year to express gratitude, help the poor, and focus on good deeds. So as a ﬁrst-timer, apart from feasting on your Iftar delights take out some time for retrospection. STORY SHRUTHI NAIR

GUESS WHAT? THE HARD PART IS DONE. The first week is definitely the most difficult week as your body is just getting used to the change in the food and sleep schedules. But since you managed to do it successfully, you should give yourself a pat on the back. Now let’s try to fast another week without complaining. And who knows, you may actually be able to follow the fast for a whole month. But for now, we’ll take one week at a time.

Since you’ve already experienced a week without food between Fajr and Maghrib, you will now understand what is most difficult for you. Work on it. For instance, for most people, it is difficult to control their urge to drink water, especially, during the extreme summer temperatures that go up to 50 degrees Celsius. So remember to drink plenty of ﬂuid during Suhoor so that you do not feel the urge to drink ﬂuid throughout the day.

You might think that it is a good idea to eat all the way from 7pm until midnight and

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then sleep without waking up for Suhoor. You’re mistaken. It is important to wake up at the time of Suhoor and eat well and also keep yourself hydrated with as much water as you can in order to feel alive and stay active for the rest of the day. Go back to sleep after Suhoor if you want.

If you aren’t working and are struggling to keep yourself occupied then ﬁnd an indoor pool and go swimming. It is that one activity that won’t make you sweat but still will keep you ﬁt and your mind alert.

You probably did this last week but avoid doing it now. Break your fast slowly instead of stuffing your face with as much food as you can. Follow the order. Some water, dates, appetisers, salads, and then the main meal.

Take this as a time to learn more about Islam and practice the good deeds that is expected to do during the Holy Month. Stay away from vices like gossiping, whining, and complaining.— shruthi@timesofoman.com

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INSPIRING IMAGES

Capturing The Essence One of our favourite parts of Ramadan is the celebratory vibe that it brings to oneâ&#x20AC;&#x2122;s heart as it is, to a certain extent, a cultural and religious celebration of faith, food, and good times. Kumar Chand lensed these photographs at Shinas, capturing the spirit of what the Holy Month is all about, ďŹ ltered and delivered in grungy-yet-dreamy colour palettes that are just wondrous. PHOTOS KUMAR CHAND

Contact: Kumar Chand +968 9929 8567 Instagram: @four.30am

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M AK E A DIF

MONTH OF GOODNESS

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L A STING FERENCE

STORY SHRUTHI NAIR

We make a living by what we get, but make a life by what we give. — Winston Churchill. The Holy Month is about self-reformation and abstention from the luxuries of life. It gives you a taste of the life led by those who aren’t as privileged as to buy themselves three square meals and sympathise and empathise towards them. So take this opportunity to give, whole-heartedly and wilfully, while appreciating the blessing that life is.

t is all about taking baby steps. You cannot expect to become a philanthropist overnight just in the Holy Month of Ramadan. However, you certainly have the power to make a small difference that may lead to a greater good. So this week, I am going to recommend some really simple and doable deeds that you should do every day for a week. Carry ﬁve boxes of Iftari in your car daily and distribute it to whomever you feel needs it the most. You could either (preferably) cook the meal yourself or buy it from outside and package it well to make it a proper Iftar meal. If you know any of the underprivileged families, you can give it to them. Or else you could just drive to the villages and go door-to-door distributing meals. Go out with your friends and family and plant at least one tree every week. Having recently celebrated the World Environment Day with the motto of which this year was connecting people to nature, it is important to value the gift that trees and greenery are and preserve it for the betterment of the world. Make sure you take a child along while doing it in order to instil such values and explain to him/her the benefits of having trees around. Keep away your phones and laptops and every other electronic gadgets and strengthen your interpersonal relationships. Make time to visit your relatives and spend more quality time with family and friends. Learn about their past, ask them for their whims and desires, and make a mental note to fulﬁl at least one of them at some point soon. Distribute the books that you think have added value in your life among children and try to instil the habit of reading among them. You can even go to a few villages and hold book reading sessions for whoever is interested and spend some time with the children from villages. —shruthi@timesofoman.com

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IFTAR IN

THAREED Thareed is a traditional Arabian dish made from pieces of bread in a meat or chicken broth. It is typically consumed in the Holy Month of Ramadan and is quite popular in GCC countries.

TASTE OF ARABIA

Ingredients 1kg lamb shoulder chops 2 tablespoons ghee 2 large onions, peeled and chopped 2 garlic cloves, peeled and crushed 1 inch piece fresh ginger, peeled and ﬁnely chopped 1 cube beef Maggi seasoning 2 teaspoons Baharat (Arabic spices, see Onote below) or your favourite mixed spices 1 teaspoon whole coriander seeds, lightly crushed 4 large tomatoes, roughly chopped 4 heaped tablespoons of tomato purée 4 tablespoons chopped fresh coriander 4 cups of water 2 small whole dried limes, pierced with a knife 2 inch piece of cassia bark or cinnamon stick 3 whole green chillies 2 teaspoons salt 3 large waxy potatoes, peeled and cut into chunks 2 large carrots, peeled and cut into chunks 4 baby courgettes, cut into chunks 1 or 2 piece (approx) of preferably tandoori bread

RECIPES SAMI AL SAMI & BOSKY DUTIA • COMPILED BY ASHISH DUBASH Preparation With a sharp knife, remove the meat from the bone, trim excess fat and cut into cubes. Do not discard the bones as they will be used for ﬂavour. In a ﬂame-proof casserole dish or heavy based saucepan placed over high heat, heat the ghee until hot. Add the lamb and bones in batches and brown on all sides, transfer each batch to a plate when browned. Set aside. Reduce the heat to medium, add the onion,

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ten it and keep piece of cheese in the centre. Wrap the flatten dough around the cheese. Put it in the centre of the baking tin, and keep repeating until baking tin is full. Heat the oven, temperature should be around 120C, insure that top and bottom flames are on. In the same time mix the 50ml of milk with the egg. Use the brush to spread thin layer of the mixture over the honeycomb. After 5 minutes put baking tin in the oven, normally it takes 15-20 minutes. Immediately after the honeycomb is out, pour condensed milk on top equally and then sprinkle sugar and cinnamon powder or you can replace with sugar syrup or honey. Serve with coffee. FARFEENA Farfeena is a very traditional Omani dish made of dry anchovies and local vegetables, very easy to prepare with no heat required. Served as a salad or with rice. Ingredients 250g dry anchovies Spring onion (bundle) or 1 white onion Green chilli 2 tablespoons water 1 tablespoon ghee or butter 1 teaspoon cumin powder Salt (to taste) Red chilli powder 1 teaspoon black pepper Lemon (up to your taste) Purslane leaves (two bundles) 1 green mango (optional) cook until soft and golden. While cooking the onion you may notice the bottom of the pan getting brown, adding a little water will help loosen the brown bits from the bottom while stirring with a wooden spoon. Add the garlic and ginger, Maggi seasoning and cook for about 30 seconds stirring continuously, next add in the mixed spices and coriander seeds, cook for a further 30 seconds. Add in the tomatoes, tomato purée, fresh coriander, lamb and bones, stir all together. Pour in the water, add the dried lime, cassia bark or cinnamon stick, green chillies and salt. Cover with a tight-fitting lid and simmer very gently for 1 hour. Add the potatoes and carrots into the stew cover and continue to gently simmer for another 40 minutes. Add the courgettes, cover and simmer for another 15 minutes or until tender. Once the stew is finished cooking and meat and vegetables are tender, taste and add more salt if necessary. Tear the bread into 3 or 4 inch pieces and gently mix into the dish, the bread will soak into the broth, no dry bits of bread should be visible. Serve straight from the cooking pot or place into a large serving bowl. Serves 4 to 5 people. OBaharat is the Arabic word for spice mix which may consist of a mix of ground black pepper, cinnamon sticks or cassia bark, cumin, coriander, cloves, cardamom, chillies, turmeric, and nutmeg in various quantities. MAQLOOBA Maqlooba which means ‘upside down’ is a traditional Arabic dish made of rice, meat or chicken and vegetables usually served with yoghurt or salad. Very popular in GCC countries specially Bahrain and Kuwait. Ingredients 1 full chicken cut into pieces 250 grams yoghurt 1 packet tomato paste

2 inch piece ginger thinly sliced 6 pieces of garlic roughly chopped 1 tablespoon cumin powder 1 tablespoon coriander powder 1 tablespoon dry lemon powder 1 tablespoon paprika powder 2 teaspoon red chilli powder 1 tablespoon Arabic mix spices 1 teaspoon turmeric powder 1 teaspoon garlic powder 2 cups of rice 2-3 +2 cardamom 2-3 cinnamon 2-3 cloves 2 eggplants - chopped to thick slices and soaked in salt and vinegar water Oil 3 onions - 2 cut into circles, one chopped to thin slices for garnish Saffron Rose water 2 potatoes, chopped to big pieces 2 tomatoes, chopped 1 green or coloured pepper sliced into circles 1 bunch coriander leaves 2-3 green chilli Salt Preparation Wash chicken and cut into medium sized pieces. Add yoghurt, tomato paste, ginger, garlic, and all the ground spices (powders). Let it sit aside. Wash and soak rice and cook till half cooked with salt, cardamom, clove and cinnamon (2-3 pieces each). Fry the eggplant in oil till brown and fry the onion for garnish to a deep brown. Soak saffron, rose water, and 2 pieces of cardamom. In a pressure cooker, add oil, layer potato, chopped tomato, peppers, onions, place the marinated chicken on top, and green chilli. Cook on a medium ﬂame till one whistle and reduce the ﬂame to medium low and let it cook for 20 minutes. Let the pressure

cool and then add the coriander leaves on top and the garnish onions. Layer rice and eggplant in equal halves on top and sprinkle the soaked saffron rose water mix on top. Close the pressure cooker and set the flame on low. Let it cook for 15 minutes. Serve in a big plate. HONEYCOMB DESSERT (KHALIAT NAHAL) Honeycomb dessert is a very popular Iftar dish in Oman, which can be served sweet or salty with a cup of Arabian coffee. Ingredients For the dough: 1 cup warm water 1 tablespoon yeast 2 tablespoons sugar 1 tablespoon salt 2 tablespoons yoghurt 1 tablespoon milk powder 75ml cooking oil 2 1/2 cups white flour Kiri square cheese 50ml milk 1 egg Condensed milk 3 teaspoons cinnamon powder 2 teaspoons sugar Preparation In a deep bowl add 1 cup warm water, 1 tablespoon yeast, 2 tablespoons sugar, and 1 tablespoon salt. Mix all the ingredients properly. Now add 2 tablespoons yoghurt, 1 tablespoon milk powder, 75ml cooking oil, and mix all these ingredients properly. Add 2 1/2 cups white flour and keep mixing until you get a perfect dough. Let the dough rest for 10 minutes. Cut the cheese to 9 equal pieces. Grease a round baking tin with some oil. Take small amount of dough. Use your hand to flat-

Preparation Clean dry anchovies by removing heads and tails. Grind the anchovies a little and make sure they do not turn to powder. Chop the onion and the green chilli. In a deep bowl add water, ghee, cumin powder, salt, red chilli powder, black pepper, and lemon. Mix it all. Add purslane leaves. Now add onion and green chillies. Mix it again. Add slivers of mango. Add it to the mix with the anchovies and mix it all. It can be served with white rice or by its own. KHUSHAF (DRINK) Khushaf is a very popular Ramadan drink in Egypt, its consists of dry fruits and nuts soaked in water and saffron. It can be a replacement to a big meal and still be healthy. Ingredients 4-5 strands of saffron 30ml rose water (Iranian) 3/4 jug hot water 250g dry dates 200g mix of raisins, apricot, ﬁg (optional) Sugar as required 50g nuts (almond + pistachio + pine nuts) Preparation Add saffron strands and rose water to the hot water in the jug. Mix it. Cut the dates in 4 equal pieces and remove the seed. If you are using dry fruits like raisins, apricots, ﬁgs, cut them in to small pieces. Add the dates to the water and let it soak (dry fruits as well if it’s used). Add the sugar to the water (please note dry fruits and dates are sweet so add sugar accordingly). Let it cool down in the fridge for two - three hours. Chop the almonds, pistachios, and pine nuts to small pieces and keep it on the side. Once you are ready to serve the drink, take the jug out of the fridge, divide dates and dry fruit to equal amounts in the cups. Add chopped nuts on top. Pour water on top. Serve cold.

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IFTAR OUT

STORY ASHISH DUBASH â&#x20AC;˘ PHOTOS SHABIN E.

uring Ramadan with so many Iftar options in town it becomes difficult to choose one from the many. And so when we decided to visit Jashn to try their exhaustive range of delicious dishes, I was quite curious as I had heard a lot about Jashn before and its growing popularity for serving fusion food. Iftar at Jashn is a sit-in affair, a new concept which Jashn is famous for and within a few minutes of our visit I was totally impressed not just by the sumptuous food but also by their warm hospitality. We started with the famous panipuri shots which though not a part of the Iftar menu but was quite welcoming to begin with. With six different shots and with liquid nitrogen popping from the ice, this street snack from India was relished to the core. Coming to the Iftar menu it has option of both vegetarian and non vegetarian with many choices. We started with a complimentary dish of

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LOCATION Jashn Indian Restaurant, Al Khuwair, Opp Safeer International Hotel Call: +968 2448 8521

fruits and nuts along with some fritters. For those who prefer to break their fast by a cool drink have a choice of fresh juices or Jashn E Khaas, a great thirst quencher made of syrup, gulkand, and fresh yoghurt and topped with crushed nuts. The veg starters include sesame crusted sweet potato dumplings, stuffed tandoori bharwan aloo, paneer tikka and subz shikhampur kebab with smoked apple raita, pomegranate caviar, and saffron aioli. One can choose any two from the list. For non vegetarian starters we had Raan e Murgh that is chicken drumsticks deboned and marinated overnight in pepper, cardamom, and buttermilk and grilled to perfection. This is served with a spicy fruit chutney. Shammi Shikhampur kebab is one of the most ancient kebabs, and is served with classic mint chutney, and lemon foam. Makrut Murgh Tikka was coated in kaﬁr lime paste and had a smoky taste. It was garnished

with micro herbs and served with pickled mango sauce. Surkh Machli Tikka is a ﬁsh tikka, with pickle and blueberry chutney, peanuts and sesame crushed. Keeping the ﬂavours of fusion cuisine in all the dishes, the delicacies served were different from the usual fare. For the main course you can chose any one from these. Go for Murgh Tikka Makkhanwala that is chicken tikka simmered in a rich tomato and cream sauce or select Gosht ki Nihari, that is baby goat simmered overnight in select spices. This is a very famous North Indian cuisine especially eaten during the Holy Month. Fish lovers can choose Methi Machhli curry that is poached in fenugreek and tomato sauce. For the vegetarians you can choose from Hyderabadi Handi Paneer where paneer cubes are simmered in a smooth gravy. Kadai Subz Nawabi is a stir-fried vegetable dish with a robust

mix of five spices and Gulnaar Kofta is paneer and dried fig dumplings simmered in a korma gravy. Both turned out to be my favourite for its soft and creamy side with a hint of sweetness. All these are served with a bread basket, black lentils, and Murgh Awadh Biryani, a specialty from Lucknow, India or the vegetarian option Subz Moti Biryani. No meal is complete without the desserts. Gajar Halwa spring roll is certainly not to be missed along with homemade kulfi. You cannot end the meal without the famous masala chai and cardamom naan khatai biscuits. Indulge in this lavish fare this weekend. — ashishdubash@timesofoman.com

COST: OMR 7.9 per person and is unlimited Open from 6:30pm till 8pm.

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HEROES OF ARABIA

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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 week, we take a look at Scheherazade, the famed storyteller of the One Thousand and One Nights.

STORY GAUTAM VISWANATHAN • IMAGES SUPPLIED

EARLY LIFE Scheherazade was the queen consort of King Shahrayar, who some historians claim was Emperor of India, while others say he was ruler of both India and China. Shocked by the manner in which his brother’s wife cheated on him, Shahrayar vowed to marry one young bride every night, before beheading her in the morning, assuring no one would ever cheat on him. Scheherazade had perused the books, scrolls and legends of preceding kings, and the stories, examples and instances of great men and even greater events. Legend says that she had accumulated more than a thousand books featuring some of the world’s most famous rulers and the greatest civilisations that had taken root on the earth. In three years, Shahrayar had exhausted his kingdom of young brides, with the vizier’s daughter, Scheherazade , one of the few that was left. She faced off with her father, and convinced him to spend a night with the king, aiming to break the cycle of dead brides. Being the daughter of a vizier, she had been schooled in philosophy, history and art, and was both extremely well-bred and extremely well-read. Although Scheherazade knew fully well the fate that awaited her, she hatched a plan to work her way out of the king’s clutches. While she was in the king’s company, her sister, Dunyazade, would write her stories to narrate to the king. Every night, with both parties knowing Scheherazade was to be beheaded the next morning, she’d asked Shahrayar for permission to bid her

but begin another story, which she would once again stop at the halfway mark, which always ensured that night’s storytelling ended on a cliff-hanger, and gave her another day to live. It was during these nights, that Scheherazade and her sister Dunyazade conjured up some amazing stories, including those of Ali Baba and the Forty Thieves, Aladdin and the Magic Lamp, The Fisherman and the Genie, The Tale of the Three Apples, the Story of Nur Al Din Ali and his Son and the story of Sindbad the Sailor, just to mention a few. This game between Shahrayar and the two sisters continued for nearly three years, or one thousand and one nights, until after Scheherazade had narrated to him one thousand stories, and she told him she had no more. But over the course of these one thousand and one nights, Shahrayar had fallen in love with Scheherazade, and made her his queen. sister goodbye, only to learn from her the story she’d crafted for the king that night. CLAIM TO FAME On their ﬁrst night together, Scheherazade wove Shahrayar a tale of wonder and amazement, reaching the halfway point of her story at the break of dawn. When Shahrayar asked her to continue her tale, she promised to narrate the rest of the story to him on the next night. With the king so enraptured by her story, he agreed to let her live for another night. From the second night onwards, not only would Scheherazade tell her husband the end of that story,

LEGACY Scheherazade’s biggest and arguably most famous contribution to modern-day civilisation is of course, the story of the One Thousand and One Nights, which have fuelled the imaginations of generations of young children, and have been adapted into a plethora of creative works that ensures these great tales will always endure the test of time. She is also the prime example of intelligence, creativity and courage in the face of prejudiced patriarchy. A lesson in how patience, perseverance and smartness can help one overcome even the most daunting of challenges. — gautam@timesofoman.com

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National Gas defeated Cheers XI to clinch the title in FRiENDi Mobile Summer Cup cricket tournament organised by Jazz Boys Cricket Club.

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Student Council and Prefects Investiture Ceremony (Senior Section) of Indian School Muscat.

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Muscat Malayalees, a Facebook group for Keralites in Muscat, organised ‘Nareeyam, An Ode to Womanhood’, at Al Falaj Hotel. Photos: Purushothaman K.

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Annual Badminton Tournament 2017 was organised by RAHRC (Ras Al Hamra Recreation Centre).

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SUDOKU

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7 5

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Level | Moderate

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PLAY AND WIN 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.