Hi Weekly - March 4, 2016

OMAN’S LARGEST CIRCULATED WEEKLY — 54,000 COPIES

VOL 10 ISSUE 10 / MARCH 4, 2016

MEET OMAN’S MODEL CITIZEN PAGE 22

Audited by

THIS WEEK IN OMAN

EXPLORE THE TABLES OF IRAN

GET BACK IN THE SADDLE

EA AROUND THE EAT MIDDLE EAST MI

Head to Persepolis restaurant in MQ this weekend to check out their menu of Persian specialties that go way beyond mixed grill. PAGE 12

Try a new form of exercise and entertainment with horseback riding lessons at the equestrian centres in Barka and Qurum.

PAGE 16

Take a culinary journey from Egypt to Qatar, Lebanon Egy and everywhere to Yemen, Y without leaving in between b Muscat. PAGE 18 Mus

04

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 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 Senior Editors T. A. Ameerudheen Faisal Mohammed Naim ameerudheen@timesofoman.com

Chief Sub-Editors Mohammed Shafeeqe, Ashish Dubash

faisal@timesofoman.com

ashishdubash@timesofoman.com Multimedia Editorial Assistants Shruthi Nair, Asmaa Al Balushi, Salim Hamood Al Afifi

shafeeq@timesofoman.com

salim@timesofoman.com

shruthi@timesofoman.com asmaa@timesofoman.com

Chief Creative Officer Adonis Durado Associate Art Director Waleed Rabin Graphic Editor Antonio Farach Design Editor Sahir K.M. Lead Designer Ali Jani Designers Antonio Ismael Sandiego Geri Batara Sonny 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 Ali Jani Photograph courtesy of Muntasir Al Hinai 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

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

VOLUME 10 ISSUE 10 MARCH 4, 2016

HI WEEKLY

05

THE WEEKEND LINEUP Your calendar of the hottest events happening in Muscat this weekend

FRIDAY

SATURDAY

7:30pm Have a Happy Bard Day

9:00pm Dance at Desi Night

5:00pm Grab the Mic

If you’re a die-hard Shakespeare fan then you won’t want to miss this opportunity to watch excerpts from a collection of Shakespeare’s plays performed in the British Embassy garden.

India’s very best, DJ Lemon, is all set to make the youth of Oman set the dance floor on fire with his desi remixes.

British Embassy +968 9803 8820 Rmayston@theguideoman.com

7:00pm Enjoy Musical Dining Enjoy a hearty dinner at Rossini while listening to one-man band “Tony” play popular rock music from the 1980s, 1990s, and 2000s.

Rossini The Cave +968 9887 9220 thecaveoman.com

On the Rocks Golden Tulip Seeb +968 9798 3333 djlemon.com

6:00pm Watch the Warriors

Visit M MGM on the occasion grand anniversary of their t celebrations to see trained celeb artists performing martial arti arts and acrobats during a mind “panda show.” m ind blowing b Muscat Grand Mall +968 9779 8111 axisroyal.com

If you don’t want to be a silent spectator or just sit in the audience and cheer, then Saturday is your chance to bask in the limelight at the Tunes Open Mic Oman event.

Classic Music and Arts Institute +968 9749 7777 thanae@tunesoman.com

7:30pm Savour the Organic Sounds Get lost in the mesmerising stylings of organ soloist Angela Metzger, in this annual celebration of eastern melodies and western tunes.

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

Photography: Supplied

03 04 05 THURSDAY

HI WEEKLY

06

Have you been to any of these events?

What do you think of them? Tag us on Instagram @hiweekly_oman and tell us about it on facebook.com/hiweekly

VOLUME 10 ISSUE 10 MARCH 4, 2016

KHALEEJI HAPPENINGS Broadcasting the best events in the GCC (March 03, 04, 05)

01

02 03

04

05

5 MAKEUP CLASSES hiweekend@timesofoman.com

AREEJ

LILAC BEAUTY CENTRE

Learn the basics of makeup artistry with high end products during free makeup sessions and classes at the Areej store at Muscat City Centre in Seeb. +968 2455 8752

Brush up on the basics of makeup with the talented Zulfa Al Barwani, owner of Al Lilac Beauty, and even win prizes when you join her 4-day workshop at Holiday Inn, Mawaleh. +968 244 83994

SAHARZ BEAUTY CENTRE High-quality, professional makeup courses are offered at Saharz Beauty Centre in MSQ, starting from OMR350 for four classes, and OMR700 for two full courses. +968 9950 0330

Photography: Supplied

FIVE TO TRY

VOLUME 10 ISSUE 10 MARCH 4, 2016

01

Friday, March 4 Anime Drawing Workshop (Kuwait)

Do you like watching Anime and wish you could draw your own characters? Discover the art of drawing Anime characters in four days with artist Fatma Alwadi.

Time: 5pm-7pm Venue: Sirdab Lab members.sirdab-lab.com

02

Friday, March 4 Street Nights (Dubai Food Festival) 2016

Street Nights is back with the Dubai Food Festival. The concept is to take everything to the streets be it arts, music, and food from different parts of the world. So get set for some live performances, street dancing, fashion stalls, and mouth-watering food.

Time: 6pm Venue: Bay Avenue +971 6005 5 5559 dubaifoodfestival.com

03

Friday, March 4 Fado Concert by Liana (Bahrain)

Have you ever listened to Fado, Portugal’s best musical art? Now you can listen to it live in Bahrain. Liana, the most famous Fado singer from Portugal, will be performing. She has several albums to her name, sang with critically acclaimed world-music band The Stockholm Lisboa project, and has played Fado diva Amalia Rodrigues in Portugal’s most successful musical play to date.

Time: 8pm Venue: La Fontaine Centre of Contemporary Art-Museum +973 1723 0123 lafontaineartcentre.net

04

Thursday & Friday, March 3, 4 Discover Bulgaria Art (Doha)

Head to the InterContinental Doha’s beach front lawn to hear traditional live Bulgarian music by guest band “Pendara Ethno Project”. Enjoy dancing to the vibrant Balkan vibes as they are mixed by guest DJ “Adin” and savour delicious, authentic Bulgarian dishes.

Time: 8pm until midnight Venue: InterContinental Doha +974 4484 4919 www.ihg.com

05

Friday & Saturday, March 4 &5 Abu Dhabi Wedding Fair (Abu Dhabi)

If you are looking for a one-stop destination to help organise any upcoming nuptials, visit this grand wedding fair as it will showcase everything from the wedding industry, be it the dress, gifts, venue, photography, guest registry, or catering, all under one roof.

Time: 4pm-11pm ( March 4), 4pm-9pm ( March 5) Venue: The Domes, Zayed Sports City +971 5633 2 4274 thedomesme.com

CRYSTAL BEAUTY CENTRE

FLAMINGO EAST BEAUTY CENTRE

Apply makeup like a pro after taking a course at Crystal Beauty Centre in Al Khuwair. They offer 2 courses: one priced at OMR150 for 6 hours and OMR250 for 12 hours with a certificate. +968 2448 9998

Increase your skills from the basics of makeup to advanced techniques, in an OMR135 course with Lamiya Al Mawali at her centre on Barakat Street in Al Khoudh. +968 9667 0547

HI WEEKLY

07

08

HI WEEKLY

What was your favourite part of the Dubai Food Festival?

Show us on Instagram @hiweekly_oman and tell us about it on facebook.com/hiweekly

VOLUME 10 ISSUE 10 MARCH 4, 2016

WEEKEND ESCAPE

AN EDIBLE ADVENTURE AT THE

D U B A I F O O D F E S T I VA L The third edition of Dubai Food Festival has arrived with mouth-watering local delicacies and delicious global delights. This weekend indulge in some of the world’s best cuisines prepared by world class chefs, explore the street bazaars, live cooking shows, and music performed by street artists, all a mere 45-minutes flight away.

STORY & PHOTOGRAPHY SALIM AL AFIFI

THURSDAY 18.00 With bags packed, make your escape and go directly to the airport for your 45-minute flight to Dubai.

21.00 Take a cab to your hotel, there are a plethora of options from budget to baller, but the St. Regis Hotel (stregisdubai.com) and the majestic Palazzo Versace (palazzoversace.ae) are especially nice options, then order room service and relax in room before going to bed.

FRIDAY 08.00 Have a quick breakfast in your hotel, then work up an appetite walking through The Dubai Miracle Garden (dubaimiraclegarden.com ) one of the world’s most beautiful flower gardens.

12.00 Savour a three-course Peruvian lunch at Tesoro (+971 4 438 3100 ) at the Taj Dubai while enjoying a view of the Burj Khalifa. Then spend the afternoon walking off your lunch at the nearby Dubai Mall or having a spa treatment at your hotel.

17.00 Listen to live music while you check out the best homegrown restaurants in the region who will be showcasing their creative menus at Etisalat Beach Canteen (+971 600 555 559 ) at Kite Beach. Try Moshi, a local sushi-inspired restaurant or Jambo’s Grill for authentic, modern East African delicacies.

20.00 End your evening at the Night Bazzar (streetnights.ae) to watch street artists create and nibble on streetfoods late into the night.

VOLUME 10 ISSUE 10 MARCH 4, 2016

SATURDAY 10.00 Rise and shine, check-out of the hotel (leave your bags with reception), and take a cab to old downtown Dubai to visit the spice and gold souqs. Then cross the Deira creek on an Abra boat and take photos of the colourful Iranian trade ships.

12.00 Have your lunch at The One & Only, The Palm – the most stylish resort in Dubai. Zest Restaurant (+971 4440 1030) serves a great seafood risotto, and the ambience is to die for.

15.00 Head to the Century Village Street Carnival (centuryvillage.ae ) at Al Garhoud Road where flavours of different world cuisines will be on offer at a gastronomical street party. Make a few rounds to plan your pre-flight snacking.

18.00 Pickup your bags and head to the airport to catch your flight home to Muscat. The gym can wait until tomorrow.

—salim@timesofoman.com

HI WEEKLY

09

10

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 2016

cuRves anD edgeS 2 1

5

7 8

stoRy shRuthi naiR phOtograpHy alI janI

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 2016

Aztecs were an ancient Mexican civilisation whose culture, art, and style can still be seen in the textures and colours of Mexico and the Southwestern United States. The repeating triangular patterns of textiles from the North American West continue to inform global fashion trends, and with all the vivid colours, bold linear patterns, and intricate designs, you’ll be grateful they do. Incorporate some Aztec flair to the simplest outfit to add dimension and character, and for a real ‘cool’ factor.

—shruthi@timesofoman.com

3

1

Sheer Aztec tunics are total head turners.

Not only are they bright and colourfully playful, but they are also super on-trend this season. Button them to the waist and leave open from the waist down. OMR17.900

2

Don these bad girl crop tops to feel extra confident, sassy, and ready for action. As a bonus, the smart, trendy tops are also crazy comfortable. OMR9.900

3

Say goodbye to winter jackets and throw on one of these uber-cool red blanket capes to beat the evening chill. In a rich-coloured Aztec print, they won’t just keep you warm, they’ll also make a bold style statement.

OMR6.900

4

Add chic, Aztec geometric flair to basic tops and dresses with this three-layered necklace and arrow headed earring set. Throw them on and be ready to rock. OMR5.900

4

5

“Howdy mate” might just naturally slip out of your mouth while wearing this brown suede hat with Aztec-style triangle cutouts, as the wide brim and distressed leather are sure to make you feel like a sassy Australian cowgirl.

OMR5.900

6

6

Pair these effortless, open front kimonos with subtle red Aztec detailing with basics like leggings, skinny jeans or belt and wear over a funky skirt. OMR14.900

7

Aztec interpreted as a simple zigzag pattern, as with this casual lacy top, enlive your entire look thanks to the intrepid use of colours.

OMR7.900

9

8

These modern tribal earings and modernist fox pendant are bohemian perfection and pair well with other Aztec items. They are simple yet intricate enough to add visual interest to simple outfits as well.

OMR5.900

9

Aztec sidebags are the coolest sacks you can put your stuff in. Trust me, you’ll end up carrying these bags with you everywhere you go. OMR13.000

Find these and other great Aztec pieces at the new Koton and New Look shops in Muscat City Centre Mall in Seeb. +968 2455 8888 citycentremuscat.com

11

12

HI WEEKLY

FIRST LOOK

P E R S E P OLIS

VOLUME 10 ISSUE 10 MARCH 4, 2016

Have you been to Persepolis? What did you order?

What did you think? Tag us in your weekend instagram photos @hiweekly_oman and share your experience with us on FB/hiweekly

A PERSIAN PRIMER

A PERSIAN PRIMER STORY FELICIA CAMPBELL | PHOTOGRAPHY SALIM AL AFIFI

F

ertile valleys are coloured with the red and orange of pomegranate and citrus blossoms, fields run pink with roses, vines hang low with grapes waiting to be pressed into vinegar, and green waves of herbs fill backyards with their intoxicating scents in this ancient land. Iran has a rich culinary heritage that reflects both the reach of the Persian empire, with ingredients brought back from all over the globe, as well as the vibrant flavours of its local agricultural bounty.

Persian cuisine celebrates and showcases the natural taste of the ingredients being used, and with native ingredients like caviar, pomegranate, and wild mint, it’s easy to see why. Spicing is subtle, often consisting of only salt, pepper, and its most famous export, saffron, and regardless of the method of cooking, all the components are handled with veneration.

Most people here in Muscat and the GCC are familiar with Persian grills — tender yoghurtmarinated skewers of lamb or chicken; tart, dried lime-spiked lamb chops; spiced ground chelo and koobideh kebabs, and that’s about it. While Persian grills are delicious and a major part of the culinary culture of Iran, there is a whole world of other flavours to explore: Pickled vegetables, called torshe; Persian stews, called khoresh; fresh baked flatbreads served with fresh herbs and cheese; thick ash soups; and gorgeous rice dishes, from the simple saffron and butter chelo, to all manner polo pilafs that are enhanced with fruit, nuts, fresh herbs, and legumes.

Arguably the most famous Persian dish is a pomegranate and walnut-paste stewed chicken called fesenjan. This dish should be present on any Persian menu and will almost always be served at Iranian special events and weddings. The first known recipe for fesenjan was found amidst the ruins of the historic site of Persepolis, the ancient capital of the Achaemenid Empire, on a cuneiform tablet dating back to around 515 BC. Given this historic tidbit, the owners of Persepolis restaurant in Madinat Sultan Qaboos couldn’t have come up with a more appropriate name for their grand monument to Iranian cuisine.

The interior of the massive restaurant is festooned with columns and artwork meant to evoke the carvings of the historic place, and the overall feel is grand and understated. It seemed to me a great place to have a large gathering for lunch or dinner, as there is good spacing between the tables that make each one feel private and intimate.

The team at the restaurant all hail from the northeastern city of Mashhad, and they have taken care to include some Mashhadi specialities on their menu alongside pan-Persian classics, like fesenjan, kashke bademjan (a savoury eggplant and whey dip), saffron rice, and, of course, Iranian grilled kebabs.

Though the restaurant also offers some standard Arabian and continental dishes, stick to the Iranian foods and take advantage of the opportunity to indulge in a culinary introduction to the complex foods of Persia, right here in Muscat.

—felicia@timesofoman.com

Lamb draped in a velvety sauce of saffron, onion, and garlic; tender, roast eggplant mashed with tangy kashk yoghurt and topped with fried onions and mint; and intricate rice pilaf jewelled with candied orange peel, pistachios, cashews, and barberries provide a vibrant welcome to the world of Iranian cuisine.

Check out our guide to what to order at Persepolis Restaurant

14

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 2016

1. SHISHLIK A specialty of the northern city of Mashhad, these grilled lamb chops are often seasoned with a pinch of ground black (dried) lime in addition to salt and pepper.

OMR 10.700

1

2. DIZI Pure Iranian comfort food, lamb, beans, potato, onions ,and tomatoes are simmered together in an earthenware pot until the meat melts into the deep red broth. The pot is served with a plate of raw onions, fresh mint, chilli, and bread, along with a metal masher and side plate.

The meat and potato are removed and mashed, while the broth is poured over torn pieces of bread. The meaty mash can be added back into the broth or scooped up with bread and mint and dunked.

OMR 6.500

2

3. MINT DOOGH

5

This Iranian laban is saltier than the Arabian version of the yoghurt drink. At Persepolis they mix it with fresh mint to make an especially refreshing beverage.

OMR 0.800

6

4. SHIRIN PULAO Also called, jewelled rice, this sweet pulao is a festival of colours and flavours, thanks to layers of candied orange peel, tart barberries, nuts, shredded carrot, saffron, and tender pieces of chicken. It is a popular wedding fare as the sweet taste represents the sweet life the couple will enjoy together.

OMR 5.800

5. GHOURMEH SABZI This slow cooked stew of thick chunks of lamb simmered with hearty spinach, kidney beans, fenugreek, and dried limes, has a wonderful tart, bitter flavour and is delicious served over saffron rice or scooped up with Persian flatbread.

OMR 5.100

6. MAHICHE Mashhad-style lamb shank is simmered with saffron, onion, and garlic until meltingly tender and served with a fava bean and dill-laced rice.

OMR 6.900

10 8

9

7. CHELO & POLO: PERSIAN RICES Chelo, a simple basmati rice cooked with saffron and butter, is a staple of Iranian cuisine. Rices to which other ingredients are called polo, and two of the most popular are the tart, barberry studded zereshk polo, and baghali polo, which is made with fava beans and fresh dill. Persian rice is cooked with a bit of oil in the pot, which helps keep the grains separate, and in the cooking process, a crunchy, delicious crust forms on the bottom of the pot. Called tahdig, it is served separately as a side dish or snack. Rice comes with the main dishes and kebabs. Tahdig is available for OMR 1.800

THE PERSEPOLIS MENU

DECODED

VOLUME 10 ISSUE 10 MARCH 4, 2016

HI WEEKLY

15

8. TORSHE KHIAR SHOOR Torshe literally means “sour” but it also is the term for pickled vegetables, like these cucumbers, which are an essential component of most meals in Iran. *complimentary with meal

9. ASH RESHTEH The most famous Iranian soup, beloved all over the world, this soup brings together noodles, kidney beans or chickpeas, fresh herbs, and spinach and is topped with fried onions and mint or mint oil. Pat of the distinctive flavour comes from the final dollop of keshk, a dried yoghurt product.

OMR 1.900

4 3

10. MIRZA GHASEMI A popular northern Iranian dip made from roasted eggplant mashed with raw garlic, which gives it a bit of a spicy bite, tomatoes or tomato paste, and seasoned with turmeric, salt, and pepper.

OMR 2.200

11. MAST O KHIAR A simple condiment of cucumbers, mint, and yoghurt, this dish is a great accompaniment to any dish you order.

OMR 1.800

12 12. SABZI KHORDAN: PERSIAN BREAD, HERBS & CHEESE Sabzi khordan are edible herbs like mint, cilantro, scallions, rocket, and others as seasonally available.

These fresh greens are served with a mild, semi-soft, salty feta-style cheese and are eaten with Persian flatbread. Tear off a piece of chewy bread, smear it with the cheese, pile on your herbs and enjoy.

7

*complimentary with meal

13. SHIRAZI SALAD This simple chopped salad is comprised of chopped tomato, cucumber, onion, mint, and lemon.

OMR 2.100

13 14

14. PERSEPOLIS SALAD

11

The Persepolis house salad makes use of the native Iranian ingredient, pomegranate, with a wonderful pomegranate vinaigrette dressing, over shredded carrots, sliced tomatoes, cucumbers, roquette, and a sprinkle of pomegranate seeds.

OMR 2.300

PERSEPOLIS RESTAURANT Madinat Sultan Qaboos Located in the Kargeen parking lot, behind the Al Fair shopping centre +968 9508 6058 | +968 2469 9054 persepolis-oman.com

16

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 2016

SADDLE UP Fancy trying something new and exciting? Think of an early morning spent galloping on Qurum beach — the thud of your horse’s hooves, birds calling, gentle waves splashing, and the sea breeze humming around you. There are a few stables making this fantasy a reality for equestrian enthusiasts in Muscat.

TO D LIST

VOLUME 10 ISSUE 10 MARCH 4, 2016

STORY MOHAMMED SHAFEEQE PHOTOGRAPHY O K MOHAMMAD ALI

hough horses originated in America, many millennia ago some made the journey across the Bering Straits to Asia and Europe where they thrived.

And while at first they were hunted for food, men soon learned how valuable the beautiful beasts were as a mode of transportation, and a companion in war.

Horse mounted soldiers, who became known as the cavalry, were very often a determining factor in the outcomes of the strategic battles that changed the course of history. The incredibly swift spread of Islam, and the Arab domination across large parts of Europe, Africa and Asia, was made possible by mounted horsemen riding the superb Arabian breed.

The Arabian stable in Qurum houses schooling horses, athletic horses, European, American breeds, and Arabian thoroughbreds. Syrian Abdullah Alshigri, one of the stable’s trainers, explained the appeal of the breed. “Arabian horses don’t get tired quickly, they are very strong, and have wider nostrils, and larger lungs. They have one less rib, thus increasing the capacity of their lungs.

And they are beautiful, with limbs that are bit thinner, hoofs are smaller in radius, and movement that is very smart and agile. They are good at racing, endurance races, and tent pegging,” explained the passionate horseman.

There is no denying the tremendous aesthetic appeal of these magnificent equine athletes, whose graceful movements have captivated mankind for millennia. Oman was one of the main centres for breeding Arabian horses and the horse riding culture is deep rooted here. A love of horses continues to run deep in the blood of most Omanis, especially their fondness for the classic, Purebred Arabian horses that were their stalwart companions for centuries. This passion is expressed in many forms, including horse racing, endurance racing, show jumping, and tent pegging, an event that is both prestigious and popular and involves riders retrieving pegs while at a full gallop. The Oman Equestrian Federation organises the Annual Royal Meeting, national show jumping competitions, and the Royal Equestrian Show every five years

at the Equestrian Grounds in Seeb.

Many of us love horses because of the close bond they form with their riders or the fact that they seem to share our pleasure in a fast canter or an interesting trail ride. Luckily, as you might expect from a country enamoured with all things equine, recreational riding is well catered for in the Sultanate. Lessons suitable for all abilities are available and trail rides are popular options for more experienced riders. Most schools will offer a one-hour lesson or a guided trail ride, most of which go through Qurum Park and Nature Reserve, along the creek and onto Shatti Al Qurum beach.

If you are more interested in show jumping, Oman has schools that teach show jumping and dressage and organise competitive events as well. Many horsemen and women have their own equipment, but equipment, from hats to saddles are available to hire or purchase as well. Children are welcome and Abdullah feels that horsemanship is a great way for them to learn about life.

“We also give training for novices on how to feed a horse, how to put the saddle on, and how to brush a horse. Horsemanship is not just riding the horse. All of this creates a bigger bond between the horse and its rider, and that reflects its performance,” he explained.

When in the Sultanate you cannot miss the allure of riding a stallion, the origins of which date back to Prophet Suleiman (PBUH). And if you like riding, or think you might, check out some of Oman’s great options for getting you in the saddle.

—shafeeq@timesofoman.com

RIDING LESSONS Arabian Stable, Qurum Qurum Park & Nature Reserve For show jumping, dressage, kid’s basics, horseback riding, and guided tours.

OMR120 per month for adults. (classes twice a week) OMR80 per month for children. (classes twice a week) +968 9938 6978 anwar_alrashid22@yahoo.com Al Faris Equestrian, Seeb For show jumping, dressage.

Beginners: OMR8, Intermediate: OMR10 & Advance: OMR15 per class +968 9419 9017 Instagram: Majid.alhasani majidoef@gmail.com

Creo Equestrian, Barka For horseback riding, control rides, and show jumping.

OMR10 per class facebook.com/creo.equestrian Instagram: creoequestriann creoequestrian.com +968 9444 9966 Qurum Equestrian Stable Qurum Park & Nature Reserve For pony riding classes, horse riding classes, one-to-one private classes, and beach rides and pony garden rides.

OMR20 for 60 minutes for beach ride. +968 9942 2401 qe.hashimani.com

HI WEEKLY

17

18

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 2016

STORY SHRUTHI NAIR • ILLUSTRATIONS LUCILLE UMALI

“Made in Oman” is how people used to tag me because of the fact that I was born here.

Despite this moniker, I never had the chance to really get to know the foods of this country, let alone the true flavours of the rest of the Middle East. But when I left Oman, I was surprised to find that Arabian baharat had etched a permanent place for itself on my tastebuds, whether I knew what it was called or not. See, I’m a huge foodie, not that I like to cook, but I do love to eat. So on a visit to the Muscat Festival this year, my first stop was the food stalls. I began tasting a variety of dishes from different parts of the Middle East. They were so unique and different from each other. Pardon my ignorance, but up to that point, Arabian cuisine was just kebabs and hummus to me. My curiosity and appetite were peaked, so I embarked on a quest to discover the classic dishes of 13 Middle Eastern countries, without leaving Muscat. Here’s a sampling of what I found.

—shruthi@timesofoman.com

KUWAIT Zubaidi Fish Kuwait doesn’t have a distinctive staple per se but seafood has always been an essential part of the diet for Kuwaitis.

Silver pomfret, also known as Zubaidi fish has been a favourite since the seafaring days and even now Kuwaitis rush to the fish market on weekends to stock up on them.

The fish is marinated with essential Kuwaiti spices and served by placing the fish neatly on a bed of steamed basmati rice. Before serving the fish is marinated so that flavours get mixed thoroughly and the Zubaidi fish is also sometimes served with sauces and chutneys made of tomatoes called dukkous al tamat. Have a hearty Zubaidi fish and rice meal at Shabestan Restaurant (+968 2469 6000) in Bareeq Al Shatti, near Grand Hyatt.

VOLUME 10 ISSUE 10 MARCH 4, 2016

HI WEEKLY

EGYPT Hamam Mahshi

SYRIA Kibbeh

Small pigeons have been loved by Egyptians for centuries, not as pets, but as delicacies. Rows of mud brick lofts housing hundreds of pigeons along the Nile is not an uncommon sight in Egypt. Egyptians like it best when the dark meat squab are stuffed with green wheat grains called freekeh or served with Bulgur or rice in a dish called hamam mahshi.

Often served during festivals, weddings, and other important events. Here in Muscat, you can try this speciality at Kusharina (+968 2202 7011) in Qurum on Tuesdays and Fridays. Fair warning, one stuffed bird is ample enough to feed four hungry mouths.

Kibbeh was one of the few Middle Eastern dishes I had heard about before I started my culinary journey and it most certainly is one of the most delicious food. This simple Syrian appetiser is basically a deep-fried, oval shaped meat ball inside a bulgur coated shell. They have an interesting, crunchy texture, and the stuffing usually includes minced meat, pine nuts, and onions. To enjoy this mouth-watering meaty snack, visit Damascino Restaurant (+968 9777 3009) in Al Khuwair near Safeer International Hotel.

JORDAN Mansaf Known as the pride and joy of Jordanians, mansaf is the national dish of Jordan. Historically, mansaf is a Bedouin tradition which literally means a large tray. This dish is so popular all across the Middle East that people tend to look at you with some disdain if you ask them what it is (yes, I speak out of experience). The protagonist, or must I say, the victim of the dish is lamb, which is cooked in jameed a dry yoghurt, and served on a bed of rice with dry fruits and nuts. Unlike in many Arabian dishes, lamb cannot be replaced with chicken or beef for mansaf, as for the Jordanians mansaf is one element of their culture that cannot be tampered with. Traditionally, the big tray of mansaf is kept in the centre of a round table and people sit around it and eat it with their hands.

However, you can order your own personal serving of mansaf in Oman at the Mansaf Beit Al Deyafa Rest (+968 9354 9398) in Qurum.

YEMEN Saltah I had no clue about Yemen’s national dish, or any Yemeni dish for that matter, until I started this research. I began digging and discovered that something called saltah was their specialty, and I headed to a Yemeni restaurant in Al Ghubra to try it out. I was served a huge tray filled with lettuce, olives, tomatoes, cucumbers, and the likes. This wasn’t what I was expecting, so I called for the chef and asked him if this was saltah. He said, “Yes ma’am, this is saltah”. Wrong dish. I learnt later that the term saltah is actually derived from the word salatah, which in Arabic means salad.

Saltah is slightly different from most other Arab dishes in that it doesn’t give much importance to meat, rice, or spices.

It is essentially a meat broth called maraq with tomatoes, potatoes, pepper, garlic, and eggs added to it. The main component of the dish is a whipped fenugreek condiment called hilbeh which is added to the bubbling brew at the very end, lending its unmistakable fenugreek flavour and thickening the broth into a hearty stew to dunk flatbread into. Be sure to pronounce saltah properly when you go try it at Al Maida (+968 2454 2453) in Seeb so you don’t end up with salad.

19

20

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 2016

UNITED ARAB EMIRATES Harees Harees is an important Emirati dish that is enjoyed all across the GCC, especially during Ramadan and Eid. It is a filling meal that is sometimes served at Iftar to break the fast as it is easy on the stomach. When I saw harees for the first time it looked like porridge to me but when I ate a spoonful, I realised how much more delicious and flavourful it was. Wheat berries are cooked in a little olive oil with salt and then boiled meat until the whole thing melts into a delicious stewy-mash. Apart from being supremely delicious, harees also has great nutritional values and is easy to make. There aren’t many Emirati restaurants, even in the UAE, but you can order a plate of harees from the Omani restaurant Orient (+968 9691 1140) in Azaiba.

OMAN Shuwa The first time I heard about shuwa was after Ramadan when a relative gave me a huge piece of meat wrapped in foil. When he told me that it was cooked underground I started bombarding him with questions he didn’t have answers for. After spending a few more Eids in Oman I got better acquainted with shuwa and started loving it in all of its forms. Authentic shuwa is meat coated with oil and spices such as red pepper, cloves, or chilli, wrapped in banana leaves, stuffed in a palm frond bag and cooked in underground ovens or shuwa pits overnight. It is the Sultanate’s favourite main course, especially during festivals and weddings. Off late, in Oman, there are many variations and fusions of shuwa. For a classic, portion for one, you can head to Bin Ateeq in Al Khuwair, Al Maida in Qurum, or Kargeen Cafe in MQ, but the most delicious modern shuwa can be found tucked into sandwiches at Shuwa Express (+968 9807 2498) in Bareeq Al Shatti.

QATAR Machbous

LEBANON Kibbeh Nayeh

Machbous is a typical Qatari meal that looks a lot like biryani. So obviously it has spiced rice and meat that can be flavoured with rose water or lemon. Any type of meat can be used, and the meat can even be swapped for vegetables (which is quite rare). It is probably due to the geographical location of Qatar that machbous has become the most important dish of the nation as being a peninsula in the Arabian Gulf, travellers from Iran and India carried aromatic spices to Qatar which were later adopted and used by the Qataris in their dishes, like this mildly spiced, Arabesque biryani. Go to Orient (+968 9691 1140) in Azaiba to taste Chef Issa’s fantastic version of spiced machbous.

There is a common misconception that kibbeh is just deep fried meat balls. However, in Lebanon, people tend to go out of their way to experiment with different variations of kibbeh by grilling, baking, boiling, and even serving it raw in a dish called kibbeh nayeh. This raw minced meat is combined with bulgur and a mix of spices, kneaded together with cold water and served with a drizzle of olive oil and served immediately, raw. To enjoy mouth-watering delicious kibbeh nayeh in a clean, well-lit Lebanese setting, visit Al Jood Restaurant (+968 24472630) in Al Khuwair behind the Old Turkish (Istanboly).

VOLUME 10 ISSUE 10 MARCH 4, 2016

HI WEEKLY

SAUDI ARABIA Kabsa Kabsa, Saudi Arabia’s national dish is another dish that reminded me of biryani. What makes it different from the other Arabian rice dishes, according to me, is the mildness in taste due to the limited use of spices. However, spices like cumin, black pepper, cinnamon sticks, and nutmeg are used while preparing this Saudi Arabian dish. The meat used in the kabsa is grilled or barbecued separately and then served atop the rice. However, there are other traditional ways of cooking the meat such as mandi and mathbi. In the mandi style of cooking, the meat is roasted under the ground whereas in the mathbi format it is cooked on flat stones and then served with the grains.

Try a variety of kabsa variations at Bin Ateeq (+968 2447 8225 )in Al Khuwair.

BAHRAIN Khubz with Mahyawa Khubz is a unique Bahraini bread which is a lot like a chewy pita bread, which is baked in a special clay oven.

Mahyawa is a tangy sauce made of fermented fish, oil, and spices. A favourite snack in Bahrain, and throughout the Gulf is mahyawa smeared over flatbread and baked until crispy. You might think it sounds too simple, but trust me, when the pungent sauce and the crisp bread come together, it is one terrific, and intense, combo. Try it at Kargeen Cafe (+968 9925 3351) in Madinat Sultan Qaboos.

IRAQI Masgouf Masgouf, a Baghdadi specialty and considered by some the national dish of Iraq, traces its origins to Southern Mesopotamia. The term masgouf doesn’t refer to the food itself, but the technique of cooking. An oily, fresh water fish (carp) is caught, cut into two identical halves, and basted with a marinade olive oil, and rock salt and sometimes turmeric, and then hung from wooden sticks over an open fire, so it looks as though the ‘cooking’ fish are swimming through the flames. What makes the masgouf unique is the delicious, smokey, clean fish flavour, and the mango or tomato chutney that is usually served alongside the fish with fresh flatbread and herbs. Try it at Iraqi House Restaurant (+968 9952 6659 ) in Qurum, near Retro Burger.

PALESTINE Machloubeh In Arabic, machloubeh literally means up-side down. That’s because of the way it is served. The dish is pre-cooked in sections — meat and vegetables, rice, essential MiddleEastern spices — which are all then made to fit a pot, layer by layer, covered and cooked. When it’s time to serve, the dish is turned upside down onto a platter. It should hold its shape, revealing the beautiful layers. When machloubeh was served to me, at first, I thought it was like any other Middle Eastern biryani, but to see a fresh pot get turned over on a platter is something special, and the taste is distinct and delicious. There are no authentic Palestinian restaurants in Oman, but the Jordanian restaurant Mansaf Beit Al Deyafa Rest (+968 9354 9398) in Qurum manages to do justice to the dish.

21

22

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 2016

OMAN’S MOST BEAUTIFUL EXPORT AS THE FIRST OMANI MODEL TO EARN INTERNATIONAL

RECOGNITION FOR HIS DEFINED BODY, BEAUTEOUS FACE, AND FASCINATING PERSONALITY, KAMIL IS AN INSPIRATION TO THOSE OF US IN OMAN AND AROUND THE REGION WHO SHARE HIS PASSION FOR THE FASHION INDUSTRY.

STORY SALIM AL AFIFI

VOLUME 10 ISSUE 10 MARCH 4, 2016

23

M

odelling is a cruel industry; it is the glamorous version of the Hunger Games. One must carry patience and positivity at all times as it involves rejection, a lot of waiting for casting and auditions, as well as heartless criticism. “Constantly being judged on your looks can be hard, especially on days when you don’t feel great,” said Kamil Al Hinai, Oman’s first major international model.

Despite the challenges he faced, modelling has opened Kamil’s eyes to the world around him, he has gained respect for all walks of life by meeting people from different countries with unique stories to tell, and it has given him a greater appreciation for life.

Kamil’s career started in 1997 when his colleague, Lakshmi Kothaneth, introduced him to casting director, Mark Robinson. The model’s beauty is undeniably fetching; from his ideal height to his striking jawline, and he was seen as a perfect fit for fashion. “I was told by Mark that I had an interesting look for fashion,” said Kamil, adding, “I really didn’t think much of it as with most teenagers I was still discovering who I was and wasn’t 100 per cent confident in my own skin.” But Mark saw great potential in Kamil and invited him to walk in Oman’s first fashion show, a collaboration between Omani and Indian fashion designers.

This opportunity to meet and work with major designers in the Indian fashion industry was a pivotal moment in Kamil’s career, and he was subsequently booked to work with three different designers.

While strutting the runway in Oman, Kamil also captured the attention of the Dubai-based designers in attendance, who saw that the model possessed something special.

He seized the opportunity to start doing small fashion shows for their boutique brands at shopping malls in Dubai, which led to having contracts with a few modelling agents. With bookings in hand, it was finally starting to look like fashion could really be a career, rather than just a passion.

Born and raised in Muscat, Kamil had been working for Oman English FM on the weekends during his high school years, and was then a full-time employee at Oman Air. Given the instable nature of the fashion industry, his family did not approve of his choice at first, but as time went on, they began to see the potential their son had to build a career in modelling.

After becoming acquainted with modelling

Photography: Muntasir Al Hinai

L

HI WEEKLY

24

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 2016

MODELLING TIPS FROM KAMIL The modelling industry is still growing in Oman. Although there is lack of resources and proper exposure, it is still possible to overcome the challenges and become a successful model. Kamil shares his experiences and some important tips for aspiring models who want to better their chances of becoming successful internationally.

How did you develop yourself as a model?

I like to observe a lot. I took advices and cues from photographers and casting directors. To build as a model one has to do a lot of test shoots with various photographers.

Still residing in London, Kamil’s career has blossomed. He has walked the runway for John Galliano, Gaultier, Gavin Pierre Medford, Calvin Klein, and Armani, just to name a few.

He starred in ad campaigns for Denison Boston in London and New York, iPads, Vaseline, Toni and Guy, and has been featured in numerous magazines. As an admirer of thoughtprovoking art, he was especially excited to land a project with British designer, Gavin Pierre Medford, recreating a modern version of Leonardo Da Vinci’s The Last Supper. And after his long journey to reach international success, it was especially meaningful when he was invited back home to be featured in a Jawahir campaign in Oman.

Kamil is now focusing on exploring the business side of fashion, working with the luxury Swiss brand, Akris in Harrods, as well as training to become a life coach. He wants to share the lessons he has learned through his challenges and successes. “It’s natural for us to be afraid of stepping out of our comfort zone, and being a model you have to do that all the time. It’s important to realise when you are standing in the way of your own success,” he said. Perhaps the most significant thing that modelling has given this young Omani dreamer is the confidence to push himself beyond what both others and what he himself, thought was possible. This is an aspiration that would serve us all well. —salim@timesofoman.com

How do you prepare for a modelling shoot?

Doing research on the designer and the photographer, getting plenty of rest, and drinking enough water, at least two litres a day.

Which fashion magazines do you recommend for aspiring models for inspiration?

V magazine, Wonderland, and Vogue Homme are good resources for learning about designers, photographers, and upcoming trends.

What distinguishes a good model from a bad one?

Having a good attitude and, more importantly, good work ethics.

How should young models cope under the pressures of a shoot?

Always take your time, take a deep breath, and clear your mind. Then focus on the task at hand.

What is one of the major challenges of being a professional model?

As a model your job revolves around your look, so being able to look different in images is very important. As a model you are always re-inventing yourself.

MODELLING AGENCIES IN OMAN

What grooming tips do you recommend as a model?

Having a good skin care routine is vital.

I try and use natural products such as Kiehl’s and L’Occitane. I also drink a lot of juices, and make fresh vegetable and fruit smoothies.

CB Modelling Agency Madinat Sultan Qaboos, Muscat +968 9947 9353 cbmodelsoman.com New Heights Agency Bausher, Muscat +968 9641 2121 facebook.com/newheightsagency

Photography: Supplied

industry in Dubai, Kamil moved to Germany for three years to explore the modelling scene in Europe. He experimented with other creative types on a few fashion projects and even participated as a judge for the Mr and Mrs Hessen contest, a modelling competition to select the Germany representatives for the popular Mr and Mrs World contest. But there was an utter lack of diversity in the Germany modelling industry, so Kamil moved to one of the capitals of world fashion, London.

Kamil found that in the UK, ethnic models were embraced and celebrated for their rareness and he was able to further develop himself as a model and an artist. Drawing inspiration from fashion and art, from Nick Knight, who he considers to be one of the best fashion photographers of our generation, to works of classic beauty, the free spirited young man especially enjoyed being around other like-minded individuals in a creative environment. Kamil began to see modelling as a form of performance art, like being an actor without the luxury of conveying messages using words. As he sees it, models must interpret a particular vision to their audience using only their emotions, and those feelings have to come through and be understood in a photograph or on the runway. “That (modelling) in itself is art because you are giving the audience, the viewer something to think about,” he explained.

What are the best ways to become a successful model globally?

If you are lucky enough to be picked up by a very good agency, then the first thing you will need to study is your face and how it captures the light. Then you have to perfect your walk for runways, and, more importantly, know how to become disciplined both with your lifestyle and body.

What advice do you have for aspiring models?

Always follow your dreams. With hard work and sheer determination, anything is possible.

26

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 2016

IN FOCUS DO YOU WANT TO BE IN FOCUS? SHARE YOUR PICTURES WITH US ON FACEBOOK.COM/HIWEEKLY

Book Launch The launch of books ‘Sayyid Said The Great’, ‘Happy Platinum Jubilee to the Al Saidiya’, and ‘Al Ka’aba Sweet Al Ka’aba’ written by Muntasir Shaaban Al Farsy held at Wadi Commercial Centre, Qurum. The books are available at Hotel Crowne Plaza, Qurum, Shangri-La Barr Al Jissah (Bandar and Waha), W H Smith Book Store at Jawaharat Shatti Mall, Dutyfree shop at Muscat International Airport, Al Batra Book Shop at Wadi Commercial Centre, Qurum, Al Dhamri Bookshop at Mabela, Sultan Centre, Qurum, and soon will be available at Bait Al Zubair Museum and Ministry of Heritage and Culture – for Museums. Photos: Shabin E

VOLUME 10 ISSUE 10 MARCH 4, 2016

HI WEEKLY

Special reception organised by Hotel Muscat Holiday, Al Khuwair as part of introducing its new studio, FITZANE, which caters for ballet, karate, Zumba, Salsa, and other Latin dance lessons. Photos: Shabin E

IN FOCUS DO YOU WANT TO BE IN FOCUS? SHARE YOUR PICTURES WITH US ON FACEBOOK.COM/HIWEEKLY

27

28

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 2016

Rosa Spa A unique spa set up by two young Omani entrepreneurs, was opened by Her Highness Sayyida Aliya bint Thuwaini Al Sa’id at Al Athaiba Mall.

IN FOCUS DO YOU WANT TO BE IN FOCUS? SHARE YOUR PICTURES WITH US ON FACEBOOK.COM/HIWEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 2016

HI WEEKLY

IN FOCUS DO YOU WANT TO BE IN FOCUS? SHARE YOUR PICTURES WITH US ON FACEBOOK.COM/HIWEEKLY

Sports Day Annual sports day celebration organised by the residents of Ruwi. The Chief Guest, S.A.S. Naqvi, distributed the prizes.

29

30

HI WEEKLY

VOLUME 10 ISSUE 10 MARCH 4, 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 | Very Easy

1

Level | Easy

9

6

7

2

4

6 8

3

1

4

8

1 8

3

5

6

5

7

4

8

3

9

7

4

3

8 9

7

2

4

8

9

6

5

1

4

2

6

5 7

1

9

5

8

7 7

4

7

2 5

1 6

4

7

2

3 7

1

1

3

8

9

8 2

6

7

4

6 2

8

1

9

4

9

5

6 7

5

5

1

8

2

9

3

8

7 3

9

8

5

1

3

Level | Difficult

3

8

6

2

5

2

7

4

3

Level | Moderate

4

8 3

2 1

6

1

1 6

6

6 5

9

9

4

8

1 7

5

VISIT US AT FACEBOOK.COM/HIWEEKLY FOR THE SOLUTIONS TO THIS WEEK’S PUZZLE