Your Food Mag November Issue English by PhoenixDigital

Food Your

ISSUE 04 NOVEMBER 2015

Mag

SWEET

BEGINNINGS! DRESS UP YOUR DESSERT TABLE WITH TRADITIONAL DIWALI MITHAIS

EGYPTIAN RECIPES

+ MEALTIME RITUALS

SAVOURY TOUCH! FESTIVE INDIAN SNACKS PLUS

• SCOOP’S ART COOK BOOK • KONA COFFEE FESTIVAL • MACAU’S CULINARY OFFERINGS

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NOVEMBER 2015 YOUR GUIDE 2

Editor’s note

What’s on: Dining Diary

What’s happening & where in the local culinary scene this month

4 16

Produce Picks: Red Cabbage The sharp, bitter, peppery flavoured cabbage is a treasure trove of benefits

Best Buys: Clean (up) your plate!

Contemporary, vintage and artistic dinnerware to choose from

11 Helping Hands: On the kitchen shelves

Make space for these white goods

12 Tried-and-tested: Meat of the Matter

Your Food Mag’s editorial rep dines & reviews Fogueira Restaurant, Ramada Plaza JBR

YOUR KITCHEN 16 Recipes: A savoury touch

Festive Indian snacks for you and your loved ones

22 Recipes: Sweet Beginnings

Dress up your dessert table with these delectable mithais

28 Global Cuisine: The Egyptian rituals

Mealtime customs and Egyptian dishes that bring families together: From the kitchenette of Dubai-based Shereen Salah

33 Quick Cooking: Your 5-minute-meal

Dish up: The Pick Me Up, Avocado on toast

YOUR WORLD 36 Global Event: Brew. Stir. Pour.

This month celebrate coffee beans, old traditions and local arts at the Kona Coffee Festival, Hawaii

38 Interview: Scoop of Life

Founder of SCOOP, a non-profit organisation, Andrew Sweeney on his fascinating, colourful interpretation of food: In a cookbook, where 33 artists make artworks out of their favourite recipes.

42 Travel: A slice of history

Macau’s historical and culinary offerings

46 Quick Chat: Home kitchen, my happy space

42 Yourfoodmag.com

Getting to know Mustafa Sahin, Chef De Cuisine, Lalezar Restaurant, Jumeirah Zabeel Saray, Dubai

48 My life on a plate: Weekends, humidity & rentals

Your Food Mag editor Purva Grover shares her culinary dilemmas in this monthly column

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EDITOR'S NOTE

F YOUR WORLD

SCOOP OF LIFE

When 33 artists make artworks out of their favourite recipes what you get is a beautiful interpretation of food. And when you do this for a cause, things get a notch higher. The Irish nonprofit organisation SCOOP's art cook book is just that. The charity's founder Andrew Sweeney shares with us the journey of making this masterpiece. Words NASRIN MODAK-SIDDIQI

ften, we see poverty around us, express remorse and then just go about our lives pretending like it doesn't exist. When Andrew Sweeney came face-to-face with a similar situation, he decided to shake things up. He chose not to turn his back, instead he got exploring the creative mediums that could help him improve the lives of those who lived in deplorable conditions. Little did he know that his work would get him to bring food on the palette! We spoke with Sweeney to learn more about the colours and flavours and strokes and spices of his unique charitable project, The

SCOOP Art Cook Book: Food and art from the artist’s palette. The beginning

Sweeney was on a year-long backpacking (2008) trip to Central America and South East Asia when he was effected by the livings of the poor, especially the children in Cambodia and India. The Irishman returned home and began to select the tools that he could use to make a difference; aid of technology and the route of volunteering. Soon enough, this Sociology graduate from Dublin's Trinity College was hosting small scale music and art events, which, in turn raised

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A SAVOURY TOUCH This Diwali, light up your homes with festive Indian snacks. We’ve got you a handful of savoury recipes that will compete with the desserts on the table.

Pav Bhaji

• 15g turmeric powder • 3tsp tomatoes • 15g pav bhaji masala • 20g salt • 15g lemon juice

Serves 3 For bhaji • 200g potato • 5g beans • 50g carrot • 200g cauliflower • 50g peas • 1tsp green bell pepper • 20g onion • ½ tsp ginger, chopped • 1 tsp garlic, chopped • 15g chili powder

For pavs • 6 buns (pav) • Butter, to pan fry 1 In a pan, add salt and water and boil all the vegetables, except tomatoes and onions. 2 Strain when done. Mash, using a fork.

David Sweet

funds for schools for the underprivileged. Since 2009, he has organised six successful annual art exhibitions and along the way has also registered a charity called SCOOP foundation: Supporting Children Out Of Poverty. The foundation provides a platform for dedicated volunteers and development studies graduates to develop their skills and explore their altruistic ambitions. SCOOP's numerous fundraisers are known to engage with donors and give them something in return. Say the donors get a painting or the cook book. The funds thus collected help build schools and community centers, which provide essential social services like hygienic living conditions and clean water to the children and their families. From the eye of an artist

At last year's (2014) SCOOP art auction, something interesting happened. Two of the contributing artists shared the idea of an art cook book with Sweeney, a book that would encompass food and art from the artist's palette. The concept appealed to him. “I loved it right away. I knew about 200 artists in Ireland and I dropped them an email asking them to join in this project. A few came back and said they knew nothing about food, and a few others shared how much they loved the idea. I was thrilled to get acquainted with passion that ran both in kitchens and studios.” The work began with a team of 33 artists, two designers and two photographers, and the journey in Sweeney’s words proved to be chaotic, enriching and colourful. All the artists provided their recipes, but for the cook book to take shape an old supporter of SCOOP Chef Ciaran Crawford cooked each of the recipes, which were then captured in a photoshoot. "One after another, the deadlines disappeared; we discovered that some recipes were four-pages long and very detailed: I felt like I was in the middle of an artistic hurricane at times, watching the chaos and madness take shape of a thing of beauty.”

Orla Walsh

THE ARTWORKS Sweeney says it is his tough to pick his personal favourites from the book but he loves the very first entry that came in, Morgan's Chicken Noodles (see below). “Not only do I love the Asia-inspired dish but also the supporting artwork that beautifully marries the themes: food, art and the place, Cambodia." Of course, he loves the Irish recipes: Daire Lynch's Stew (see top right) and Michael Morris's Slow Roast Shoulder of Pork. “Two very Irish, and incredibly tasty dishes." Andrew Sweeney, founder SCOOP

Morgan

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YOUR KITCHEN RECIPES

Chicken Pakora Makes 6 pakoras • 100g chicken thigh • 75g gram flour • ½ tsp ginger • 1 tsp garlic • 1 tsp cumin seeds • 100g coriander seeds • ½ tsp chicken stock powder • ¼ tsp dried mango powder • ½ tsp coriander leaves • ¼ tsp salt

• ½ tsp mint leaves • ½ tsp water • Oil, for frying

Coffee Festival, Hawaii – perhaps

air filled with the aroma

book a flight too. We also travel to

of Indian mithais and

Macau, wandering on the cobbled

homes adorned with the

streets, watching the glitzy resorts

light of diyas (lamps). This month

in awe, visiting ancient churches

we’ve filled our pages with the

and more. When exhausted, we stop

warmth, colours and excitement of

by to consume meals infused with

Diwali, the Indian festival of lights.

Portuguese and Chinese cultures. Art and food get redefined in

of ghee-dripping traditional Indian

The SCOOP Art Cook. Andrew

sweets that light up the dessert

Sweeney, founder of SCOOP, the

table and classic snacks that help

Irish non-profit organisation, talks

lay down a festive meal that leave

of the charitable project that spells

guests asking for more. A handful

colours, flavours, strokes and spices.

of lavish, sweet and savoury

Sweeney also shares his food

recipes await inside. We’ve got you

memories of eating toast and jam

some dinnerware choices too.

whilst sitting on his mum’s lap.

More recipes and rituals follow.

1 Cut the chicken into small cubes. 2 Make a batter with gram flour and all the other ingredients mentioned above. 3 Add in the chicken cubes. Mix the mixture thoroughly and leave it in the chiller for about two hours. 4 Deep fry the chicken pakoras. Serve with mint and tamarind chutney

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will enjoy our feature on the Kona

and pretty rangolis; the

It’s the season of over indulgence,

Daire Lynch

3 In a sauté pan, add in oil, sauté onion, ginger and garlic. 4 Once cooked, add in the turmeric powder, chilli powder, tomatoes and pav bhaji masala. 5 Add the vegetables mixture to the pan and cook on slow fire. 6 Add lemon juice and adjust the seasoning. To serve: Slice the buns, pan fry them with little butter. Garnish the bhaji with chopped chillies and onions, and coriander leaves. Serve the buns hot with the bhaji.

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NOVEMBER 201 5

IM AGES: SUPPLIED, ARTCOOKBOOK .IE

INTERVIEW

airy lights, paper lanterns

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We’d love to know what

These are from another land, where

makes your daily meal time an

Dubai-based Shereen Salah shares

occasion – heartfelt conversations,

that all it takes to make Egyptian

gorgeous dinnerware or traditional

meals truly special is the simple

dishes. Do write to us.

ritual of families eating together.

Our regulars will guide you to

Mustafa Sahin, Chef De Cuisine,

lovely shopping, dining, travelling

Lalezar Restaurant, Jumeirah Zabeel

and cooking experiences.

Saray, Dubai talks of his foremost YOUR KITCHEN GLOBAL CUISINE

THE EGYPTIAN RITUALS

Salt and pepper, that is all it takes to make Egyptian meals but the simple dishes become truly special when shared with loved ones: this we learn in the kitchenette of Dubai-based Shereen Salah Words PURVA GROVER

ost little girls grow up watching their mums cook, picking up little culinary tricks from them, often unknowingly. Shereen Salah’s childhood too was a similar one. She was always in awe with what came out of her mum’s kitchen, little did she know that when she grows up, her then fiancé, now husband, too would be smitten by her mum’s lovely Egyptian delicacies. “When we got engaged, I realised he was fascinated by my mum’s cooking,” she laughs, “And that’s when I realised from here on I will be a married woman who’d be making lovely meals for the family.” Shereen and her family moved from Cairo, Egypt two years ago and even though she couldn’t pack the goodness of Egyptian cuisine in her bags she did bring with her the mealtime Egyptian traditions that defined and enriched her childhood. Shereen is now replicating an interesting ‘chef in the neighbourhood’ concept in Dubai, after having tasted success with the same in her home country. Home Cook UAE (facebook.com/Home-Cookuae) is an online market place that allows you to place an order for your next meal from the chefs in the neighbourhood.

“It’s for cooks like you and me.” It’s also Shereen's way of providing a platform for women to work from home, though men are welcome too. Mum to three; boys Hazem (3) and Omar (6) and girl, Shaden (13), Shereen’s biggest worry, like all other mums, is to cook up meals that each member of her family cherishes and that’s where she gets talking on the mealtime customs that make Egyptian cuisine truly special, irrespective of what dish is being served. “I’ve always been a working mum, attempting to cook up meals within as less as thirty-minutes.” But when it comes to indulging in these meals, even if it comprises just fruits and vegetables, Shereen likes the meal hour to last for long. “Eating a meal as a family, together, is a ritual I hold very close.” The ritual conveys family ties, “Each family member joins in the preparation of the meal, later gathering over lunch or dinner.” As a young girl, Shereen and her sisters used to make Koshary (Recipe shared in the feature) together. “It’s these ties that keep families together and then it is such a pleasant way of sharing the events of one’s day with each other.” Good meals can never invite bitterness,

“I feel every discussion or fight gets mellowed down over a table laid down with good food.” In her home in Dubai, their kids gather around the dining table at eight, every evening, to share their day with their father even if they’ve eaten their meals. Breakfast after Friday prayers is another favourite time. “We swap the toast and cheese for black beans and Falafel; this is another ritual that I believe will always keep our ties strong.” In Egypt, late lunches are common, often eaten at five in the evening, and dinner is eaten at nine. “Dinner is a light meal, mostly just a snack or sometimes just cheese and some fruit.” Lunch are large meals. “Rice with vegetables and meat, mostly prepared in a red sauce is how they look.” Shereen loves the Molokhia, which is also considered as a national dish by many Egyptians. Molokhia also known as Jews Mallow is the name of both a plant and a dish. In the Egyptian preparation, the Molokhia leaves are stripped from the stems, then minced using a mezzaluna. It’s cooked with ground coriander, garlic and stock and is often served with chicken (or more traditionally rabbit). Egyptian cuisine has been influenced

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KA DR RK CE INK ADÉ LE O IS BR F T SA ID A H W TIO E P TO ITH N H H A S A ARA AV GL RE O E AS T HS BE S RA : IN EN OF D A HIB ITIO EGY PR IS NAL PT, EF CU L W ER S Y T ED RE TE O D A. AS ING D TE D

food memories, when he made

We wish you a blessed festive season.

omelettes for his family. Indeed,

Until we meet again,

eating is a lot about making memories

Eat well, read more & share widely.

with people we love and cherish. If coffee is your first love, then you

Purva

Administrator Maria Nunez Yourfoodmag.com

NOVEMBER 201 5

Editor Purva Grover St. Paul’s Cathedral, a landmark site in Macau

YOUR WORLD TR AVEL

n a cold February morning, I stood outside a store at Senado Square; my long walk up to the ruins of St Paul’s Cathedral interrupted by tiny droplets of rain. The air was dense with the tempting aroma of baked delicacies. It was hard to resist for too long and so I braved the winter rain, into the lanes, only to witness a group of vendors offering treats – crunchy coconut ginger candy, peanut toffees and black sesame cookies, along with a variety of dried meats like spicy beef and sweet meat jerky. As I passed by the Koi Kei bakery, a fresh batch of almond cookies made with mung bean flour were being taken out of the oven. Slightly salty, they had a gritty texture and nutty flavour, and they just melted in the mouth. This is Macau. Here, the West graciously meets the East with its large, glitzy, themed hotels and resorts beautifully contrasted against cobbled, shard-like streets, pastel-coloured buildings and ancient churches. A scene welltempered with incense-scented temples and shrines and fluent Portuguese-speaking Asians. Food is as much of a draw as historical sites are. Deeply rooted in Chinese and Portuguese culture, the Macanese cuisine effortlessly combines ingredients like turmeric, ginger, cinnamon and papaya with a dash of coconut blending it with meats that are chargrilled, baked or roasted to crispy perfection. In fact, the influences have travelled from other former Portuguese colonies like Brazil and Goa too. What you get is an unforgettable aroma and taste that stays with you. While European dishes like salted cod, baked duck and stewed rabbit easily sit on the menu, the city also has a multitude of signature musttry foods. Portuguese egg tarts for instance. This flaky Macanese version of the Pastel de nata is a pastry shell filled with rich, sweet egg custard that is dramatically caramalised on top. If you eat it warm, it just

A SLICE OF HISTORY Just like its history, the fare of Macau is an exotic fusion of Portuguese and Chinese culture. We explored its colourful streets, delightful scents, historical sights and traditional eats and came back blissfully delighted with both its historical and culinary offerings. Words NASRIN MODAK-SIDDIQI

NOVEMBER 201 5

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melts in your mouth and one is never enough to satiate your taste buds. You can indulge in this calorie-filled sin at one of Lord Stow’s several outlets or at Magaret’s Cafe e Nata, but it’s highly unlikely for any purveyor in Macau to go wrong with this delicacy. One afternoon, you must have a meal of Portuguese fried rice. Infused with prawns, bacon bits, egg, asparagus, chicken and olives, it should fill you up for the rest of the day. Order a portion of garlic prawns made with hefty doses of fresh garlic, heaps of butter and a generous splash of grape beverage, stir-fried into a thickened, mouth-watering sauce. Finish your food with the oh-so-delicious Serradura (in Portuguese, it means sawdust), a simple chilled whipped cream pudding made with condensed milk, layered between crushed biscuits. Another exclusive dish is a succulent whole chicken grilled over charcoal until the skin is delightfully crispy and burnt around the edges. It is then chopped Chinese-style and served with chips. A lunch of seafood stew made with fresh octopus, clams, chunks of cod, crab and mussels thrown into a thick broth with rice and fresh vegetables is delightfully satisfying. Alternately, try tender ribs, roasted for

12 hours, or braised cod with black-eyed beans. If you are looking for comfort food, it’s Minchi- the intriguing fusion of minced meats is stir-fried with soy sauce, Worcestershire sauce, cumin and onions, and is often served with chips or over rice, and topped with a fried egg. Café Litoral does a fine job of it. Then there is cheesy baked scallops with bubbles of overflowing cheese, browned to perfection. Walk into O Porto Interior, a little restaurant lodged in a colonial house, for Galinha à Africana (African chicken), a whole bird cooked in a swish sauce of garlic, tomato, piri piri chillies and coconut milk. Simple joys Explore the eccentric night scene of Macau with live music and entertainment at any of the pubs or get lost in the mesmerising water shows. Spend an afternoon climbing up to the vantage point at the A-Ma temple, dedicated to the goddess of the sea. It is fragrant with smoke from incense sticks and sounds of firecrackers (they are believed to keep evil spirits at bay). You could even walk around the old town area admiring the colourful, colonial architecture as you grab a pastry and coffee at Ou Mun Café, a

Editor-in-chief Mohammed Ahmed CEO Nick Lowe

In production, traditional almond cookies

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Managing Partner Fred Dubery

NOVEMBER 201 5

Chief Financial Officer Kim Bacon

With thanks to Pauline Francis, Yousef Ara, Apoorva Agrawal, Megha Sharma, Ignacio Urrutia Published by Phoenix Digital Publishing Clover Bay Tower (2nd Floor), Business Bay

P.O. Box 123997, Dubai, United Arab Emirates yourfoodmag.com The publisher doesn’t accept any liability for errors or inaccuracies in this magazine. All content is updated to the best of our knowledge. All the information contained herein is general, and readers are advised to consult a specialist before acting on any advice provided here. Registered with DED Trade License No: 736432

November 2015: A glance at what awaits.

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Go Healthy with DinnerTime! www.dinnertime.me

CULINARY LEGACY The glorious Indian Mughal Era is famed for, among other things, the exquisite culinary legacy it has left us. In a royal celebration of this legacy, Bab Al Shams Desert Resort & Spa has reopened its Masala Restaurant. As the sound of traditional Indian music makes rhythmic ripples in the air, the ambiance welcomes one into an aggrandised space furnished with

resplendent Mughal Era-inspired seating reminiscent of a time when Mughal emperors reigned over the sub-continent. On the Masala menu this season is a culinary spectacle spanning traditional North India. The food offered is authentic, rich and tantalising, allowing guests an opportunity to dine like royalty. For reservations, 04-8096100, meydanhotels.com

HANDMADE GOODNESS This Diwali make a lasting impression on your family and friends with handmade chocolates from Cocosia Artisan Chocolates. Local chocolatier Qudsia Karim has created special flavours for the festive season. Indian spices such as cardamom and saffron have been blended with grand cru chocolate to create the most tantalising flavours. Traditional afterdinner delicacy sweet pan, a combination of fennel seed, gulkand and coconut sits alongside modern Diwali contemporaries such as the mango marshmallow Chandini Chowk. The chocolates make for an interesting alternative to the traditional sweets bought at this time of the year! To know more, 04-3950977, cocosia.ae

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EXQUISITELY INDIAN Mint Leaf of London, Dubai, has been adorned with lamps, reflecting off the dark wooden carved walls and illuminating the intricately designed venue. On offer is a three-course Diwali-inspired menu featuring exquisite Indian dishes such as Mutton Bhoona (a traditional mutton curry), Dal Panchmel (a five lentil stew), and

TE X T: PURVA G ROVER; IM AGES: SUPPLIED

TRADITIONAL FAVOURITES Celebrate Diwali at Chor Bazaar, Mövenpick Hotel Ibn Battuta Gate, Dubai with their selection of vegetarian and nonvegetarian favourites, including a variety of traditional Indian appetizers, main dishes and sweets. Take your pick of starters from the Shuruaat counter and order kebabs and curries to your taste. End your meal with Motichur Laddu, Sabudane Kheer, and Tasmai. For Dh175 per person, on offer between November 11 and 13, 7.30-11 pm, 04-4445613

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YOUR GUIDE WHAT'S ON

Murgh Kaju Korma (with braised chicken thighs and cashew nuts). Those with a sweet tooth can choose Gajar Halwa Tart with carrot and fudge; Rasgulla, the milk sponge in syrup; and pistachio ice cream. For Dh225 per person, on offer till November 11, 04-7060900, mintleafgroup.com

SWEETNESS IN A BOX

SING ALONG

FRUNCH TIMES

Puranmal, an Indian restaurant serving 100% vegetarian food, has unveiled its collection of gift boxes of assorted Indian sweets to celebrate the joyous occasion of Diwali. Choose from an assortment of Indian sweets indigenous to Indian states such as the Chocolate Coated Sweets, Pista Barfi and Badam Barfi from the north and Khajoor Barfis and Besan Laddoos from the heart of the country and make your own customised gift boxes and spread happiness. To know more, puranmal.ae

Original Wings and Rings, DIFC, Dubai is taking up Mondays to the next level. In addition to their existing Mexican Mondays, the venue is now inviting you to sing or play, as the funkiest bands in the city put up impromptu jams. Alternatively, if you’ve ever fancied yourself as Eminem or Missy Elliot, here’s your chance to take the stage, unleash your inner rock star and belt your heart out. On offer, Mexican Monday menu, 8-11pm, 50% off nachos & selected beverages, 04-3596900

Everyone’s got a brunch but Radisson Blu Hotel, Dubai Media City is offering a Frunch. A combination of three signature venues: Icon Bar, Icon Lounge and Certo Italian Restaurant, followed by an after-party at Tamanya Terrace. Be spoilt for choice between Spanish tapas, Italy’s finest pizza, pasta, antipasti, or classic English pub grub, and loads of dancing to all-time classics. ‬‬‬On every Friday, 12.304.30 pm, starting from Dh249 per person, 043669163

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YOUR GUIDE PRODUCE PICKS

RED CABBAGE

TE X T: NA SRIN MODAK-SIDDIQI; IM AGE: SHUT TERS TOCK

t's true that this humble red veggie never really tops the list of must-haves; but one must know that this sharp, bitter, peppery flavoured cabbage is in fact a treasure trove of benefits. First off, it has flavonoids that not only gives the cabbage its marvellous red hue but flavonoid is also a powerful antioxidant that can help fight cancer. In fact, red cabbage has 36 different anti-cancer chemicals in it! The brassica is full of fibre, minerals and vitamins which can help you say goodbye to conditions like irritable bowel syndrome and inflammation or blockage of the arteries, and say hello to good immunity, great metabolism, awesome eyesight, fabulous skin, strong bones, and a steady blood pressure. Ageing process? It'll kept that in check too. A tall glass of its juice can treat peptic ulcer and with its high fibre content and fewer calories, you could well be on your road to weight loss.

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So you see, this modest red cabbage is packed with a lot of good things and is also a total visual treat â&#x20AC;&#x201C; inside and out. Chop the head of this cruciferous veggie for a beautiful sight of red-gently-grading-into-purple densely packed layers. Use it to colour block your salads, braise it with apple or pickle it in vinegar with mustard seeds, star anise, cloves or cinnamon, chilies and ginger for that perfect sweet and sour recipe that can accompany any roast. It also tastes great when it is finely shredded in salads or added to stir-fries adding that awesome kick of heat to winter staple. Another really delicious way of cooking red cabbage is with warm spices or with a hint of fruity notes. Want to twist things up? Red cabbage also acts as a natural dye. One afternoon, dye your old white tee into a beautifully hued red top that will go perfectly with your blue jeans!

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SUITE

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TABLE FOR SIX FOIE GRAS TERRINE UNLIMITED DARE DEVIL MARTINIS S U R PR I S E B I R T H D A Y T A R T E TAXIS AT 1:00AM

LADIES NIGHT EVERY WEDNESDAY AT PARK HYATT DUBAI. Overlooking the enchanting Dubai Creek, The Terrace hosts a resident DJ ever y Wednesday where ladies can enjoy free flow of beverages for AED99. Select from an array of cocktails artfully crafted by our skilled mixologist. To learn more, visit dubai.park.hyatt.com

YOUR GUIDE BEST BUYS

TE X T: PURVA G ROVER; IM AGES: SUPPLIED

CLEAN (UP) YOUR PLATE!

innerware is an essential for a lovely meal. The plates, bowls, and cups reflecting one’s taste as well as setting the tone for lunchtime or dinnertime. Bright, colourful ware suggest a fun and casual tone, whilst fine china advocates a fine dining affair. Here’s a mix of contemporary, vintage and artistic dinnerware to choose from. 1. Stylish and functional, the 12 pc Rosalie Box Dinner Set from Marks and Spencer is made from high quality earthenware. It’s the perfect addition to your favourite meals; marksandspencer.com 2. A porcelain collection of beautiful, colour block plates that come in a 12-piece set. Find the perfect shade for your table with Designers Home’s Legle dishes;

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Designers Home, City Walk, Dh3, 000 for 12 pcs 3. Butterfly Home by Matthew Williamson, the fine china sandwich plate from Debenhams has a turquoise elegant peacock design. A modern, yet vintage piece; debenhams.com 4. Create a unique table setting with this luxurious Kaleidoscope dinner plate from Nimerology. Made from indulgent bone china, this plate is perfect for serving delicious dinners to guests or for a striking decorative piece when not in use. The kaleidoscopic inspired pattern is in rich purple tones, surrounded by a black floral design, mix and match with complementing tableware available separately to complete the look; amara.com

NOVEMBER 201 5

Malecon presents Chef Aleixis straight out of Cuba. Join us for a culinary trip around Latin America with a sizzling selection of authentic Cuban dishes and the best cocktails in town.

ON THE KITCHEN SHELVES

YOUR GUIDE HELPING HANDS

Make space for these white goods

TE X T: PURVA G ROVER; IM AGES: SUPPLIED

Combining design elements of the classic food mixer with modern touches that will look great on any kitchen worktop, the Kenwood Kmix Mixer will be your essential kitchen assistant. This versatile food mixer comes with a 500-watt motor capable of tackling any job, including heavy dough loads up to 1.35 kg. Advanced electronic speed control ensures that you can carefully and smoothly build up to your desired speed to ensure optimum mixing whatever you are cooking up, from a fruit cake mix to a meringue. The Kenwood KMX99 also automatically stops if the head is lifted; very.co.uk

What better start to the day than a glass of freshly squeezed orange juice? This direct-serve juicer works fast to serve breakfast juices in real style. ARSHIA Citrus Juicer allows maximum extraction from the smallest limes to the largest grapefruits, juice pours directly into glass for continuous operation. Antidrip sealable spout can be flipped up to stop the flow of juice. For Dh170, Dari Home, darihome.com

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Rustle up a delicious cup of coffee with this 6 cup stove top CafetiĂ¨re Coffee Maker. It is suitable for all hobs excluding induction; marksandspencer.com

Offering great value with added style, this four slice toaster comes from the 'Accents' range by Morphy Richards. It includes a frozen and reheat setting with variable browning control to give the perfect slice every time; debenhams.com

NOVEMBER 201 5

MEAT OF THE MATTER In the spotlight: Fogueria, 35th Floor, Ramada Plaza, Jumeirah Beach Residence. Takeaways: Strictly for meat lovers. Words KIM BACON

Located on the 35th floor of the Ramada Plaza, JBR, Fogueira has been on our list of places to try for some time. On arrival, we were seated on a table inside amongst only 6 or 7 other tables. The inside area is not very large but we certainly didnâ&#x20AC;&#x2122;t feel cramped at all. The outside terrace is far larger and has fantastic views across the Marina. The dĂŠcor is warm and inviting with cow hide on the wall and very comfortable, chocolate coloured leather seats at the dining tables. We were in full view of the salad bar and so we helped ourselves to a small plate of salad whilst we settled down with our drinks. Fogueira is a churrascaria, which is basically Portuguese for a specialised Brazilian barbecue. Passadores (or meat waiters to you and I) come round with various meats on skewers and carve them at your table according to what you would like to eat. You have a disc which is green on one side and red on the other. This is used to indicate if you would like some meat (green) or you would like to rest (red). Fogueira has 15 different cuts of meat on their menu, 7 beef, 3 lamb and 5 chicken. With our discs green, it was just moments before lamb chops and sirloin were presented to us. Once on my plate, I opted to try a few side dishes from the hot buffet style

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YOUR GUIDE TRIED-AND-TESTED

selection including polenta fries and black beans. The polenta fries were superb, crispy exterior and lovely creamy interior whilst the black beans were also very flavoursome with hints of garlic and coriander, although it really is all about the meat here. The lamb chop was soft and melted in the mouth whilst the sirloin had just the right amount of bite. Next round was the lamb leg and the chicken medallion. The lamb was beautifully cooked, nice and rare for me but if you wanted it a little more cooked, they can carve the outer edge for you. The chicken was tender and juicy, very pleasing as I would normally avoid BBQ chicken as it can be very dry and chewy. At this point, the live singers had begun to entertain us with covers of some modern songs with a Latin influence and there was a real buzz in the restaurant. With music and laughter in the air, it was time to eat yet more meat, this time, it was the flank steak for me. This was one of my favourite offerings of the night. Flakes of tender, aromatic beef that was rich and just sublime. I could have eaten a whole plate of just the flank steak! I was getting very full by this point and so I had to select only one more meat as I would not have been able to get through all the options. I decided to wait for the Picanha, which is Brazilian rump cap and one of the most popular dishes. No sooner did my meat choice arrive two dancers floated in to the sound of traditional music. With beautiful costumes and feathers everywhere, I stopped eating to admire these beautiful, graceful dancers and just sat for a few moments to enjoy the entertainment. Once the dancers glided back out, I was able to concentrate on the task in hand â&#x20AC;&#x201C; eating more meat! Whilst soft and cooked to my liking, this cut was a little salty for me, which was a shame. I only managed six cuts of meat but five of them were fantastic for me. There is no doubt about it, if you like meat, you will love Fogueira but vegetarians, stay well away.

Kim Bacon, editorial rep, Your Food Mag

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NEED TO KNOW

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Where: Fogueria, 35th Floor, Ramada Plaza Jumeirah Beach Residence, Dubai, 04 4398888 Ambience: Warm, comfortable Food: Great choices! Service: Friendly, knowledgeable staff Damage: Meal for two, Dh750. Verdict: Must-go

GET INVOLVED Would you like to be our reader restaurant reviewer? Email us on editorial@yourfoodmag.com to tell us why youâ&#x20AC;&#x2122;d like to be considered, in 50 words or less.

NOVEMBER 201 5

YOUR KITCHEN Recipes you’ll love to cook!

16 22 28

SAFFRON PUDDING

TE X T: M ANOJ A SWAL , HE AD CHEF, BUKHAR A , KEMPINSKI HOTEL AJM AN; IM AGES: SUPPLIED

Serves 6-8

Ingredients: • 400g heavy cream • 1 clove • 1-inch, cinnamon stick • 4 egg yolks • 60g granulated sugar • Salt, half a pinch • 8 strands of saffron To garnish (per serving) • 2 cherry, or fresh fruit of choice • 30g superfine sugar Instructions: 1 Pre-heat the oven to 160°C. In a saucepan, combine the cream, clove and cinnamon. Bring it to a near boil. 2 Using a spatula, keep stirring and check the bottom from sticking. 3 In a mixing bowl, whisk the egg yolks with granulated sugar until they become pale yellow.

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4 Add the saffron and salt. 5 Combine the dairy liquid with the egg mixture by slowly adding a ladle of the dairy liquid at a time to prevent the yolks from curdling. Strain through a fine mesh and discard all the solids and spices. 6 Fill 8 ramekins with the mixture. Place them in a warm water bath in a deep baking pan. The water should go half-way up the side of the ramekins. 7 Loosely cover the dish with a sheet of aluminum foil and place in the oven for 35-40 minutes. The texture of the pudding should be a little wobbly. 8 Allow the pudding to completely cool down first. To serve and garnish: Use carmelised sugar and two cherries, each. Use a torch to caramelise the sugar on the surface till golden brown.

Recipes: A savoury touch Festive Indian snacks for you and your loved ones Recipes: Sweet Beginnings Dress up your dessert table with these delectable mithais Global Cuisine: The Egyptian rituals Mealtime customs and Egyptian dishes that bring families together: From the kitchenette of Dubaibased Shereen Salah Quick Cooking: Your 5-minute-meal Dish up: The Pick Me Up, Avocado on toast

Phirni (Meetha Garden) More dessert recipes, Page

NOVEMBER 201 5

A SAVOURY TOUCH This Diwali, light up your homes with festive Indian snacks. We’ve got you a handful of savoury recipes that will compete with the desserts on the table.

Pav Bhaji Serves 3 For bhaji • 200g potato • 5g beans • 50g carrot • 200g cauliflower • 50g peas • 1tsp green bell pepper • 20g onion • ½ tsp ginger, chopped • 1 tsp garlic, chopped • 15g chili powder

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• 15g turmeric powder • 3tsp tomatoes • 15g pav bhaji masala • 20g salt • 15g lemon juice For pavs • 6 buns (pav) • Butter, to pan fry 1 In a pan, add salt and water and boil all the vegetables, except tomatoes and onions. 2 Strain when done. Mash, using a fork.

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YOUR KITCHEN RECIPES

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• ½ tsp mint leaves • ½ tsp water • Oil, for frying 1 Cut the chicken into small cubes. 2 Make a batter with gram flour and all the other ingredients mentioned above. 3 Add in the chicken cubes. Mix the mixture thoroughly and leave it in the chiller for about two hours. 4 Deep fry the chicken pakoras. Serve with mint and tamarind chutney

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Egg Bonda Makes 4 bondas • 4 eggs • 75g gram flour • 1 tbsp rice flour • 15g cumin seeds • 1 tsp red chilli powder • 1 tsp salt

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• ½ cup water • 1 ltr oil, for frying To garnish • 5g garam masala • 5g red chilli powder

2 Make the batter using all the ingredients. 3 Place the eggs in a bowl and coat it with the batter. 4 Deep fry the eggs. Serve with mint chutney.

1 Boil the eggs. Peel and set aside.

To garnish, sprinkle garam masala and chilli powder.

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YOUR KITCHEN RECIPES

Sundal Serves 10 • 500g chickpeas • 2 tsp vegetable oil • 3 tsp onion, chopped • ½ tsp ginger, chopped • 10g garlic • 5g green chilli • 1 piece dry red chillies • ½ tsp black mustard seeds • ½ tsp cumin seeds • 15g curry leaves • 1 tsp urad dal • 1 tsp asafoetida

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powder • 100g fresh grated coconut • ½ tsp salt 1 Boil the chickpeas and set aside. 2 In a sauté pan, add vegetable oil, do a tempering on onion, ginger, garlic, green chillies, red chillies, mustard seeds, urad dal, asafoetida powder, cumin seeds and curry leaves. 3 Add the chickpeas to the mixture, and mix well. Add salt to taste. 4 Serve on a bed of grated coconut.

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Mini Puris Serves 24 puri For the puri • 3 cups flour • 1 tsp semolina • 1 tsp ajwain • 1 tsp salt • 1 tsp vegetable oil • 1½ cup water • 1 ltr vegetable oil, for frying For the pani • ¾ cup coriander leaves, chopped • ½ cup mint leaves, chopped • 15g ginger, chopped • 2 green chili, chopped (for a spicy pani, use 3-4 green chilies) • 1 tbsp seedless tamarind • 3-3 ½ tbsp powdered jaggery • 1 tsp roasted cumin powder • 1 tsp chaat masala powder • 2-3 cups water • 1-1 ½ tbsp boondi (fried tiny gram flour balls) • Black salt, as required For the stuffing • 3 medium-sized potatoes • 1 medium-sized onion • 1 tbsp coriander leaves, chopped • 1 tsp roasted cumin powder • 1 tsp chaat masala powder • ¼ tsp red chili powder • Black salt, as required 1 For puri: Mix the dry ingredients in a bowl. 2 Add in the vegetable oil. Slowly add in the water to make the dough. 3 Knead the dough, set aside for two hrs in the fridge. 4 Spread the dough and cut the dough to small rounds. Deep fry the small roundels. 5 For pani: In a blender add all the ingredients. Add little water and blend to a fine chutney. Remove the chutney in a large bowl, add 2 to 3 cups of water and boondi. Leave to chill. 6 For stuffing: Boil the potatoes. Peel and chop. Finely chop the onion. In a small bowl, mix the potatoes and onions, along with the rest of the ingredients. Keep aside. To serve: Crack the puris with the spoon, on the top. Stuff the filling in the puris. Add a few teaspoons of the pani. Enjoy a mouthful.

NOVEMBER 201 5

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YOUR KITCHEN RECIPES

Vegetable Cutlets Makes 20 cutlets

TE X T: M ANOJ KUM AR NA MBURI, CHEF DE PARTIE , DUSIT THANI, ABU DHABI; THESE DISHES C AN BE ENJOYED AT THEIR RES TAUR ANT, URBAN KITCHEN; IM AGES: SUPPLIED, SHUT TERS TOCK

∞ 500g potato ∞ 500g mix of vegetables carrot, beans and peas ∞ 20g onion, chopped ∞ 15g green chilies, chopped ∞ 1 tsp garlic paste ∞ 1 tsp chilli powder ∞ 1 tsp ginger powder ∞ Oil, for frying ∞ Salt, to taste To garnish • 5g coriander leaves

1 Wash, peel and boil the potatoes. Strain and set aside. 2 Wash and peel the vegetables. Using a fork, mash the vegetables. 3 In a sauce pan, add some oil and fry the onions. As they cook, add in green chillies & garlic. 4 Add the chilli powder and ginger powder, and then the mashed potatoes to the mixture. 5 Add salt to taste. Make small patties of 50g each and fry them. Before serving, sear them on the hot plate or in a pan with butter. Serve with buns, salad. Or simply garnish with coriander leaves.

Recipes Courtesy: Manoj Kumar Namburi, Chef De Partie, Dusit Thani, Abu Dhabi

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NOVEMBER 201 5

YOUR KITCHEN RECIPES

SWEET BEGINNINGS

It's that time of the year when you gorge on sweets unapologetically. This Diwali, dress up your dessert table with these delectable mithais.

Phirni (Meetha Garden) Serves 4 • 50g rice

• 500ml milk • 70g sugar • 4 strands of saffron • 2g cardamom powder For sand texture • 30g butter • 35g cocoa powder • 30g icing sugar • 10g flour For garden • Micro herbs or mint leaves • Icing sugar • Berries 1 For phirni: Soak rice for an hour and coarsely grind after.

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2 Boil milk, and add the rice and cook. 3 Add sugar, saffron and cardamom powder and cool. 4 For sand texture: Melt butter and mix all ingredients. Arrange in a tray and bake at 80°C for 3 to 4 hours, until it is dry. Use as per required. To garnish: Once the Phirni is cold, pour it into a small bowl and let it cool down. Pour in the sand texture on top. Use fresh berries and arrange on top with small mint leaves or micro greens. Always remember to water your plants, use a spray of water with little sugar syrup. Sprinkle icing sugar and serve.

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Rasmalai Makes 8-10 pcs • 1 ltr cow’s milk (divided) • Saffron, a pinch • 5ml lemon juice • 1 ltr water • 150g sugar • 3g cardamom powder • 2g pistachios • Sugar, for the milk syrup taste

hands until a smooth ball is formed. Lightly press the ball until it flattens out. 7 In a broad pan, add sugar to water, and heat till the water rolls add the flattened mixture. 8 Cook for at least 4-5 minutes or until flattened mixture floats on the water. 9 Remove the poached dumplings with a slotted spoon into a bowl and allow it to cool. 10 Meanwhile, the milk in the nonstick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside. 11 Once the dumplings are cool enough to handle with your hands, gently squeeze out the sugar syrup. To serve: Place the dumpling into a serving dish. Pour the prepared reduced milk over the dumplings and chill in the refrigerator.

TE X T: M ANOJ A SWAL , HE AD CHEF, BUKHAR A , KEMPINSKI HOTEL AJM AN; IM AGES: SUPPLIED, SHUT TERS TOCK

1 Boil 800 ml milk in a steel pan and boil the remaining milk in a nonstick pan (The milk in the non-stick

pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling, simmer saffron at the end). 2 Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice. 3 When the milk curdles, turn off the stove and strain the solid in a cheese cloth. 4 Pour a little cold water over the milk solid and slowly apply pressure, to get rid of the excess water. 5 Remove the solids from the cheese cloth and run it through a food processor to smooth it out. You can knead the solid by hand but it will take a long time to make it smooth. 6 Divide the mixture into 12 equal portions. Roll the portions in your

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NOVEMBER 201 5

Karara Halwa Serves 6-8 • 1 ½ kg carrot • 10 (whole) green cardamom • 500g sugar • 250g desi ghee • 400g condensed milk To garnish • 20g baby carrots • ½ lime

NOVEMBER 201 5

• 10g icing sugar • 4 pieces silver warak • 20g almonds • 20g pistachio • Biscuit crisp • Reduced milk, cream layer • Oil, for frying • Water, for blanching 1 Grate the carrot and put it in a pot on heat, stir fry continuously till all the water is evaporated. 2 Then add green cardamom and sugar; cook for a while. 3 Next add desi ghee and cook for 5-7

minutes more, till the roasted flavour comes out. 4 Add condensed milk. To garnish: Grate some baby carrots and deep fry in medium high oil until golden. Drain the oil and sprinkle icing sugar over and reserve. The rest of the baby carrots, blanch in lime water and remove. Dry in a slow oven for one hour and wrap it up in silver leaf. Arrange carrot halwa on plate. Sprinkle the biscuit crisp; spread the cream layer on the top. Arrange the silver baby carrot on the top and sprinkle nuts on top.

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Kulfi (Served with rose caviar and corn noodles) Serves 2-3 • 1.25 ltr full fat milk • 130g powdered sugar • 4g cardamom powder • 2g pistachios • 4 strands of saffron, soaked in a tbsp of warm milk for 10 minutes For rose caviar • 100 ml Rose syrup

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• 3g Agar Agar • 500 ml (frozen) canola oil For corn starch vermicelli • 100g corn starch • 400 ml water To garnish • Milk powder 1 Heat milk in a wide bottomed pan and bring it to a boiling temperature. Allow the milk to simmer on medium flame until it reaches half its original quantity. Keep stirring in between. 2 Add powdered sugar, cardamom powder, saffron strands and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring until it further reduces to almost one tenth of its original quantity. It will have a saucy consistency and be slightly thick by now. 3 Turn off flame and allow it to cool down. 4 Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process.)

YOUR KITCHEN RECIPES

5 Pour the chilled mixture into Kulfi moulds and close the lids. 6 Place the Kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours. 7 For rose caviar: Mix rose water and agar agar. Drop in the solution into chilled oil. Strain oil and wash in cold water before serving. 8 For corn starch vermicelli: Mix cornstarch and water. Cook on low heat stirring occasionally until it turns transparent. Put the mixture in an old fashioned sieve that has a metal wire net. Press through the mixture into ice cold water. (Choose a sieve with medium, fine holes) To garnish: Spread the corn vermicelli on the plate. Place the frozen demoulded kulfi, sprinkle the milk power and rose flavoured caviar.

NOVEMBER 201 5

YOUR KITCHEN RECIPES

Recipes Courtesy: Manoj Aswal, Head Chef, Bukhara, Kempinski Hotel Ajman

Gulab Jamun Makes 7-8 jamuns • 100g mawa/ reduced milk • 20g all-purpose flour • 1 tsp baking soda • 1 tsp cardamom powder • 1 tbsp pistachio

NOVEMBER 201 5

• 4 strands of saffron • Ghee, for frying (or sunflower oil) For syrup • 100g sugar • 50ml water To garnish • 5g icing sugar • 10g almonds • Eggless biscuit mixture • Cold milk (For milk foam: Take milk, blitz it with a hand blender and create foam out of it.) 1 For dumplings: Crumble or grate mawa, loosen it using your hands or a spatula.

2 Add the flour, baking soda and cardamom powder, mix it through. 3 Knead together and portion into 15-20g each. 4 Stuff it with pistachio and saffron mixture, and make round balls. 5 Heat ghee on a medium low flame and fry until golden. 6 Take off the ghee and drip down the excess fat and roll over on to the warm sugar syrup. 7 For syrup: Take sugar and water, mix. To garnish: Place the eggless biscuit mixture as base, place gulab jamun on top and milk foam by the side. Dust on icing sugar and garnish with almonds.

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THE EGYPTIAN RITUALS

NOVEMBER 201 5

“I feel every discussion or fight gets mellowed down over a table laid down with good food.” In her home in Dubai, their kids gather around the dining table at eight, every evening, to share their day with their father even if they’ve eaten their meals. Breakfast after Friday prayers is another favourite time. “We swap the toast and cheese for black beans and Falafel; this is another ritual that I believe will always keep our ties strong.” In Egypt, late lunches are common, often eaten at five in the evening, and dinner is eaten at nine. “Dinner is a light meal, mostly just a snack or sometimes just cheese and some fruit.” Lunches are large meals. “Rice with vegetables and meat, mostly prepared in a red sauce is how they look.” Shereen loves the Molokhia, which is also considered as a national dish by many Egyptians. Molokhia also known as Jews Mallow is the name of both a plant and a dish. In the Egyptian preparation, the Molokhia leaves are stripped from the stems, then minced using a mezzaluna. It’s cooked with ground coriander, garlic and stock and is often served with chicken (or more traditionally rabbit). Egyptian cuisine has been influenced

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YOUR KITCHEN GLOBAL CUISINE

KA DR RK CE INK ADÉ LE O IS BR F T SA ID A H W TIO E P TO ITH N H H A S A ARA AV GL RE O E AS T HS BE S RA : IN EN OF D A HI ITIO EGY PR BI NA PT E SC L F , US LY WE ERR TE TO DD ED A. AS ING TE D

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NOVEMBER 201 5

GET INVOLVED We’d love to know about the traditional dishes of your country! Email your contact details to us alongside a little note on what makes your cuisine so special to editorial@yourfoodmag.com and get a chance to be featured in the magazine!

NOVEMBER 201 5

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BRE AD W IT AND BEA H VEGE TAB NS, ARE A LE N CRE USED E D AT TI S, LENT PRO ATIVEL XTENS MES M ILS EA IV TEIN Y , FIB AS A S ELY AN T EGY RE AND OURCE D PTIA O C N CU OMFO F RT I ISIN N E.

throughout its history, particularly by its neighbours from the Middle East. Persians, Greeks, Romans, Arabs, and Ottomans were the first influencers, more recently, one can see the Lebanese, Palestinians and Syrians influences too. However, at every step the preparation method gives it a new appearance and taste. “Ottomans invasion of Egypt brought to us the skills of their able cooks.” Basbousa (Recipe shared in the feature), for instance, has a Lebanese version too, “Ours is softer, we use extra ghee (clarified butter) and less of coconut, unlike the Lebanese type, which resembles a cake.” Vine leaves too are eaten differently in Egypt. “We don’t eat it cold, instead we eat it hot as a main course; it is called Mahshi.” Falafel too is prepared differently, “Coriander and parsley are our prime ingredients, break them apart and you will see a lovely green hue.” Potatoes and salted fish, make for other favourites. When it comes to beverages, we learn that the Egyptians love their fresh fruit juices, “During Ramadan, we like to drink Karkadé, a hibiscus flavoured drink, and Qamar EdDin, a thick, sweet apricot drink.” Interestingly, not a lot of spices go in their food. “Salt, pepper and chilli, and at times nutmeg.” Rice is must in every meal, “After all, Egypt is one of the largest rice exporters.” Bread too, is eaten with most meals, “The government offers it at a subsidised rate hence the large consumption, especially amongst the poor.” Just like their rituals, the foods are simple too, heavily relying on vegetables and legumes, rather than meats, mainly because veggies are much cheaper than meat. “The preparations method depends largely on which region of the country you are in.” Ask Shereen how one can bring the flavours of Egyptian cuisine in our homes and she sums up it in few words, “Just share the meals with loved ones, over heartfelt conversations.” Now, that’s a ritual we can all make a part of our lives.

YOUR KITCHEN GLOBAL CUISINE

Koshary Serves 4 • 2 tbsp vegetable oil • 2 cups uncooked white rice • 2 cups water • 1 tbsp salt • 1 cup macaroni • 1 cup beluga lentils • ½ tablespoon black pepper • 4 minced onions • 2 cloves garlic, minced • 3 tbsp distilled white vinegar • 4 ripe tomatoes, in paste form • 2 ½ tsp ground cumin • ¼ tsp cayenne pepper

RECIPES FROM SHEREEN’S KITCHEN

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1 Heat 1tbsp oil in a saucepan over medium-high heat. Stir in rice; for about 3 minutes. Add water and salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed. This will take about 20 to 25 minutes. 2 Boil the macaroni in salted water until tender for about 8 minutes and drain the water. Cover the

macaroni and keep warm. 3 Soak lentils for 30 minutes. Drain and rinse; then bring 2 cups water to a boil in a pot and stir in lentils. Add some salt to taste .That should take 10 minutes to be cooked. 4 Heat 1 tbsp oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown. Add garlic and cook another minute. Remove from pan and drain on a paper towel. 5 To make sauce: Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the tomato paste, salt, black pepper, cumin, and cayenne pepper. You can add chilli pepper too to get more spicy flavour. To serve: Place a spoonful of rice, top it up with macaroni, and then the lentils. Garnish with the browned onions, and then top with tomato sauce.

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Mesakaa Serves 5 • 1/3kg minced meat • 4 tbsp vegetable oil • 2 onions • 4 tomatoes • 2 garlic cloves, crushed • 3 tbsp tomato paste • 1kg eggplant, sliced • 2 green peppers • Salt and pepper, to taste 1 To prepare meat: In a pan, heat 2 tbsp oil over medium heat. 2 Stir in one chopped onion, until yellow. Add minced meat, salt and pepper and stir. Reduce heat, cover pan and leave to cook. 3 To make sauce: Slice 2 tomatoes and blend the rest with ¼ cup water. 4 In a saucepan, heat 2 tbsp oil over medium heat. Add chopped onion and garlic stirring frequently until golden

NOVEMBER 201 5

brown. Add blended tomatoes, tomato paste, ½ cup water, salt and pepper. Reduce heat and leave to simmer. 5 To prepare mesakaa: Cut one green pepper into thin slices. Fry green pepper in oil and set aside. Fry eggplant slices in oil until just golden. 6 Heat oven to medium-high heat. In a baking dish, arrange eggplant slices at the bottom making one layer then arrange half quantity of green pepper slices and some minced meat. Arrange another layer of eggplant. Pour tomato sauce over layers then add the rest of minced meat to make a layer on top. Arrange tomato and the rest of green pepper slices on surface. Place in oven and leave until cooked. Serve hot or cold.

Basbousa Serves 4-6 • 2½ cups coarse semolina (seemed) • 90g desiccated coconut • 220g caster sugar • 75g self-raising flour • 200g thick yoghurt • 200g unsalted butter, melted • 1tsp vanilla extract • 25–30g blanched almonds • Milk, just a little For syrup • 330g sugar • 250ml water • 1tsp lemon juice • 1tsp rosewater 1 Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yoghurt, melted

butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your hands into a buttered 30 cm x 25 cm x 5 cm baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown. 2 To make syrup: Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool. To serve: Pour the syrup over the cake while the cake is still hot. Cool to serve.

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YOUR KITCHEN QUICK COOKING

If I had two extra minutes I’d add some arugula (salad rocket) and a poached egg to the toast. It can be eaten at Breakfast, or as a 4pm snack.

TE X T: A S TOLD TO PURVA G ROVER, IM AGES: SUPPLIED, SHUT TERS TOCK

YOUR 5-MINUTE-MEAL American soprano Julia Teal Kermott is returning to Dubai this month (5th and 6th) with Wafi’s Opera in the Park. The 31-yearold professional opera singer and voice teacher was last seen in the region in the role of Musetta in La Bohème. Applauded for her stage presence and commanding vocals, she loves singing other genres like pop, jazz and musical theatre too. She grew up in San Diego, CA and recalls how eating meals outdoors was a regular fare, “I remember family barbecues in our backyard, especially over the summer. My dad was, and still is, an expert at grilling steaks and my mum always makes colourful side dishes and desserts to accompany.”

THE PICK ME UP • Fresh bakery bread, a slice • Olive oil, to drizzle • 1 avocado, ripe • ½ -1 tsp, lime or lemon juice • Salt, pepper and paprika, to taste 1 Toast the bread and drizzle it with olive oil. 2 Slice the avocado (I prefer Hass avocados from California, my home state), next mash it in a bowl. 3 Spread it on the toast. 4 Squeeze lime juice over the top, and sprinkle with salt, pepper and paprika (or cayenne pepper).

I have made it for My husband. He loves the dish for its simplicity, and also for how the flavour of each ingredient compliments the other, enhancing the taste in every bite. A drink that goes well with it Sparkling water with a slice of lime. I’ll be teaching this special recipe to To my nephew, Carter, and my niece, Abby. I’ll pitch the dish as Fresh Hearty Appetiser. I’ll price it at Dh25, will add Dh10 for the poached egg option.

GET INVOLVED A monthly section, where we share our readers’ favourite quick meals (under 5, 10 and 30 minutes). If you wish to get your dish featured here, drop us a line at editorial@yourfoodmag.com

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NOVEMBER 201 5

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Start the weekend in the atmosphere of elegance and sophistication with Giornotte’s award-winning Friday brunch.

From freshly shucked oysters to hand-pulled noodles, Giornotte Friday brunch at The Ritz-Carlton Abu Dhabi, Grand Canal returns in the new season with over 30 live cooking stations as well as a dedicated dessert room in Dolce café. Linger longer with an after-party at Sorso Bar with a selection of handcrafted beverages and resident DJ on the decks. Starting at AED 300 ++ per person.

For more information and reservations, please contact 9712-818-8282 or e-mail abudhabi.restaurants@ritzcarlton.com.

YOUR WORLD

Culinary inspiration for the home and beyond.

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BY THE WATERS If ever there was a place that completely captures the true essence of romance and privacy, Maldives would be it. Set in a translucent lagoon surrounded by a sun-drenched, white sand beach, ringed with a colourful coral reef, Baros Maldives is now tempting you with more than its bespoke diving experiences and luxurious spa treatments. It has introduced its ‘Dine-Around’ programme, giving the guests more freedom and choice to dine at all of the resort’s restaurants. You can choose either from the elegantly casual poolside Lime Restaurant or the eclectic range of dishes available for dinner

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at the beachfront Cayenne Grill. The very popular and weekly theme buffets in the Palm Garden are also included in the programme and are a must-attend. Make sure to enjoy a romantic gourmet dinner for two at The Lighthouse Restaurant, which is set on an over-water pavilion with a white sail pinnacle roof that serves as an iconic beacon visible long before the island comes into view. The programme also includes a bottle of sommelier-recommended world class grape beverage with every dinner. Lunching in the sun, or dining under the stars, the experience spells culinary bliss. Know more: baros.com

Global Event: Brew. Stir. Pour. This month celebrate coffee beans, old traditions and local arts at the Kona Coffee Festival, Hawaii

Interview: Scoop of Life Founder of SCOOP, a nonprofit organisation, Andrew Sweeney on his fascinating, colourful interpretation of food: In a cookbook, where 33 artists make artworks out of their favourite recipes.

Travel: A slice of history Macau’s historical and culinary offerings

Quick Chat: Home kitchen, my happy space Getting to know Mustafa Sahin, Chef De Cuisine, Lalezar Restaurant, Jumeirah Zabeel Saray, Dubai

Exotic fusions! Culturally rich treats in Macau, Page

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BREW.STIR. POUR.

A celebration of coffee beans, old traditions and local arts. At the ten-day Kona Coffee Festival, pay an ode to the coffee farmers as you celebrate the rich, expensive and smooth beans. Words AANANDIKA SOOD he Hawai’ian Island of Kona is gearing up to celebrate the 45th edition of the popular Kona Coffee Festival in November’15. This is Hawaii’s oldest food festival and USA’s only coffee festival. The ten-day fest, which starts on November 6 aims at celebrating their love for coffee, alongside rejoicing the 200-year-old rich culture and coffee heritage of Kona. The highlights of the festival include coffee tastings and pickings, parades, cultural programmes, tours of working coffee farms and art strolls. Though christened the Kona festival, the celebration will spill over to many nearby towns too. An exclusive Kona coffee bar will be set up at the Honuaino Square where visitors will get to sample the coffee for free, and also purchase some of the best coffees from the Kona plantations. The Donkey Mill Art Centre, a restored Kona coffee mill by the same name, will display artworks created to commemorate the festival. For a taste of homemade treats and a look at various other art galleries, stroll down through the historic Holualoa village. Coffee varieties from over 30 Kona farms will be available for tasting here. An integral part of the festival is the cupping competition, wherein

an international panel of cupping judges sample more than 50 flavours of coffee to determine and crown the two farms that produce brews boasting perfect ‘Kona characteristics’. Observe local craftsmen at the shopping centres to learn about their traditional crafts like Hawaiian quilting, lei making, lauhala weaving and more. To understand more about coffee pairings, attend the event put together by Kona Coffee and Tea Company. The 2015 additions to look forward to include the Lantern Parade (to sail through the Kailua village and end at the Kamakahonu Bay) and November Harvest Concert (by West Hawaii County Band), and Big Island and Hiroshima Peace Concert. The glam quotient will be aptly reflected in the Miss Kona Coffee Scholarship Pageant. Indeed, a lot is going to happen over a cup of coffee here. FESTIVAL KNOW-HOW When: November 6-15, 2015 Where: Kona, Hawaii, USA Entry fee: A few events are free to attend, some like the tours to working coffee plantations can be enjoyed at a nominal entry fee. To know more: konacoffeefest.com

TRACING KONA

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• Kona’s world famous coffee has a history spanning over 200 years. It was in the

year 1828 that a missionary by the name of Samuel Ruggles planted coffee in South Kona. In 1892, a certain bean from Guatemala was introduced, which came to be known as the Kona typica or the Kona coffee. • The coffee plantations were impacted by the World Wars. In 1957, the Kona coffee crop was valued at $6.5 million. The first annual Kona Coffee Cultural Festival was organised in 1970. Today, there are about 650 farms in Kona cultivating coffee with many farmers being fifth generation coffee farmers. • Coffee is an economic mainstay of Kona, where farmers continue the tradition and honour their heritage with every harvest. The produce is valued at $14 million.

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YOUR WORLD GLOBAL E VENT

BREWING FACTS

• Kona's coffee is grown at a much lower altitude than regular coffee, from 800 ft. to around 3,000 ft. elevation along the Kona Coffee belt. Most of the world's coffee is grown around 3,000 to 6,000 ft. The unique climate of the Kona district make this elevation ideal, any higher and a crippling frostbite kicks in. Several Kona coffee farms below 1,000 ft. have won cupping competitions, so the rule of thumb with Kona is not to worry about altitude when choosing your coffee. • Small white flowers aka ‘Kona Snow’ appear on coffee trees in February and March. The green berries appear in April, and the red fruit or ‘cherry’ appears in late August. This is picking time! • In most coffee regions, machine harvesters collect coffee cherries from plantations, an impossible choice on the steep volcanic slopes of Kona. All Kona coffee is hand-picked, and inspected for quality and freshness. Each tree is hand-picked multiple times between August and January providing around 15 pounds of cherry resulting in about 2 pounds of roasted coffee. • Coffee from Kona can be divided into two types of beans. The first type of beans are from berries that contain two beans each. The second type of beans are from berries that contain only one bean. The latter is more sought after and is called Peaberry, it makes up only about 5% of the total Kona crop. • The cultivated land used for coffee farming is leased by the Kamehameha Schools Bishop Estates. As per the will of Princess Bernice Pauahi Bishop, these lands are not to be sold so that it may generate eternal income for the Kamehameha Schools. • It ranks in the top ten most expensive coffees in the world. On an average, it is priced at $34/lb (Dh125, approx.). • It is often described as smooth, delicate, and full-bodied (sometimes called mild and lightbodied depending on the roast), and with a bright, clear flavour and rich aroma. It is also described as robust, and usually with medium acidity. Some also say it has a caramel-ly aroma and a slightly nutty flavour.

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NOVEMBER 201 5

SCOOP OF LIFE

NOVEMBER 201 5

Art Cook Book: Food and art from the artist’s palette. The beginning

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IM AGES: SUPPLIED, ARTCOOKBOOK .IE

YOUR WORLD INTERVIEW

Daire Lynch

David Sweet

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Orla Walsh

Morgan

NOVEMBER 201 5

YOUR WORLD INTERVIEW

The book was released in September 2015. So far, it has enjoyed attention in local and national Irish newspapers but the real reward has been their popularity on social media platforms. Recently, their portal, artcookbook. ie received over 20,000 hits in a week! Now, Sweeney and his team are busy promoting the book via numerous events that allow supporters to come and see the book itself or the artworks. The 33 artworks from the Cook Book were on display in Third Space in Smithfield, Dublin in September, followed by an exciting live auction. The future is bright for SCOOP with a new office being set up in Perth, Australia, plus a brand new board created in Dublin. "We have a new logo in the pipeline (which is short listed for a Design Award in Melbourne) plus a new, professional website on the way in 2016." Around the world

Down the memory lane

Sweeney's mother was a nurse who raised three children. "Cooking was not her thing. I remember I used to push one half of the plate of unwanted food to the other side of the plate to

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The book, The SCOOP Art Cook Book: Food and art from the artist’s palette

make it look like I had finished half of my meal. Sometimes, my mother would let me think I had fooled her, but then at night when hunger would kick in, mum would always have jam and toast ready for me. That is my first food memory, eating jam and toast sitting on my mum's lap.” Being from Ireland, he really appreciates ‘a good steak’, wellcooked by a professional chef. “I eat steak only on special occasions so I go in for the best cut and the biggest size. Medium-rare with the blood still in the middle. Nothing better!" Both his parents are from Donegal, which is on the North-West coast of Ireland, and he visits them often. "It is known for its seafood, warm fires and traditional Irish music.” In his free time, he plays the guitar, writes songs, and watches movies, especially the classics. The real issue

Sweeney thinks that even before we tackle the question of how to bridge

the gap between the well-off and the underprivileged, we need to deal with the bigger issue i.e. the lack of trust between those who are trying to make a difference. “A few bad people have corrupted the concept of charity. Also, overall the fundraising methods by the large corporates have left the general public upset and distrustful.” He laments that how the media also mostly talks of the wealthy who flaunt their charitable deeds, rather than the tiny hands doing good work. He suggests, “Higher taxes should be imposed on the wealthy, and the resources should be allocated to where there is the real need.” Soon enough Sweeney would be off to Cambodia, again, this time for five months to oversee the building of the third school, and then to figure out what he wants to do next in his life! "I am half toying with moving to Spain to explore a career as a tour guide. I guess with life, you never know."

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Sweeney has several food memories to share from his many trips around the world. "Eating fried tarantulas and crickets in Cambodia is definitely one that I can never forget! There was also this other time when I was at a restaurant in Laos, which had a fish tank. “There was this rather big fish in the tank that jumped outside it, onto the floor. The waiter very casually lifted it and put it back in the tank. I am sure it was consumed that very night.” A big fan of Italian food, Sweeney says his last meal would be ‘an 18oz fillet steak, with Cannelloni as a side dish, along with garlic potatoes and vegetables roasted in goose fat.’ “Bring on the Death Row!” But if he has to cook a dinner for his friends, it would be Indian. "Having been to India four times, I have come to believe that Indian food is the best for a party. You simply make as many sauces as you can, make a ton of rice, cook up some chicken and lamb, make rotis and let your guests to dig in wherever they like!"

K O O B E C A F R U LIKE O T A E R G N I W O PAGE T ION PRIZES! T I T E P M CO

St. Paulâ&#x20AC;&#x2122;s Cathedral, a landmark site in Macau

A SLICE OF HISTORY

Just like its history, the fare of Macau is an exotic fusion of Portuguese and Chinese culture. We explored its colourful streets, delightful scents, historical sights and traditional eats and came back blissfully delighted with both its historical and culinary offerings. Words NASRIN MODAK-SIDDIQI

NOVEMBER 201 5

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YOUR WORLD TR AVEL

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In production, traditional almond cookies

NOVEMBER 201 5

YOUR WORLD TR AVEL

Portuguese egg tart, a pastry shell filled with rich, sweet egg custard

To Market, to market The irresistible allure of this city is partly due to its people, for whom, life revolves around eating freshly prepared food. Red Market has buyers bargaining for fresh meats and fish along with vegetables and fruits supplied from farms across the border. Outside are stalls of condiments, sauces, dried fish and clothing and accessories at rock bottom prices. The flea and night market near St. Paul’s and in Taipa are treasure troves for Chinese antiques,

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collectibles, and lovely incense sticks and teas stored in wooden boxes. Go Taipa At this upscale village you can soak up the atmosphere as you wander through the narrow streets, lined with Chinese shops, temples and local houses. The dining scene here is live and energetic. Don’t be surprised if you find live snakes, frogs, eels, seafood and fish kept on display so that you select the one you want , have it charcoal grilled and served whole, with head, eyeball and crisp skin. If you have the appetite, then you must try the crab congee, squid balls and fried frog leg at the popular Chinese restaurant Seng Cheong. Finish with durian ice-cream at Mok Yi Kei or some distinctly Asian flavours at

THIS MONTH, MACAU FOOD FESTIVAL Coinciding with Macau Grand Prix is the 15th Macau Food Festival (November 13-29) – that takes place in the rotunda opposite the Macau Tower. It attracts local residents and visitors and is charmed by delicious Asian, European, Mainland Chinese and local delicacies. Peppered with exciting live entertainment and games, this food fest is synonymous with uninhibited, relaxed and welcoming atmosphere of street stalls and booths alike.

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local favourite. At one of the many picture-perfect gardens, old men and women grace Tai-chi poses, locals walk their pet birds in ornate cages or play games, reminding you that life is simple, life is good.

Minchi, a fusion of minced meats, one of the most prized dishes of Macau

JOURNEY PLANNER

Assortment of Chinese preserved meat can be purchased by the sidewalks of Macau

Lai Kei Ice Cream. While here, you must have restaurant Wong Chi Kei’s signature Braised Egg Noodles with Shrimp Roe, with deep fried prawn dumplings. Your gastronomic trip won’t be complete unless Antonio Coelho of Antonio’s makes his famous crepe suzette flambé, right in front of you performing a few gigs like slaughtering a champagne bottle with a sword! The traditional Portuguese cabbage soup and baked codfish with cream here is divine. Take a small trip to the beautiful countryside of Coloane where you can stroll through the narrow streets of the still sleepy, small fishing villages or

rest by the pier. There is water sports at the beaches, Hac Sa and Cheoc Van, if you are the adventurous sorts. A fitting finale A more relaxing way to finish the evening is to dine at the revolving restaurant at 360° Café at Macau Tower, kickback with a beverage and the skyline view for company. Later, stroll along Sun-Yat-Sen Avenue, towards the Kun Iam statue. In the backdrop of the Taipa Island, it looks graceful. Allow the many flavours of this tiny country seep in deeply into your hearts. And then, you can call it a day!

GET INVOLVED Have you been to Macau? Share your holiday photos with us on facebook.com/yourfoodmag or email us on editorial@yourfoodmag.com.

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Go: Although Macau has its own airport, very few international flights fly in directly, so the best and most practical option is to fly into Hong Kong and take the ferry to Macau. Depending on where you are, there are ferries that run from the Shun Tak Centre in Sheung Wan, Hong Kong Island and from the China Ferry Terminal in Tsim Sha Tsui (TST), Kowloon. Stay: Want to make it large? Stay at The Venetian Macao Resort Hotel (1,698 HKD/Dh805 approx.) or be in the buzz of the city centre at the Mandarin Oriental (2,388HKD/ Dh1, 132 approx.). Looking for a budget stay? Stick to safe bet chains like Best Western. Do: Amidst the buzz of shopping and an extraordinarily glittering nightlife, take time off to soak up old Macau’s history, arts and culture. Visit the Grand Prix museum and get blown by the sheer magnificence of the mean Formula-1 sport machines.

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HOME KITCHEN, MY HAPPY SPACE Getting to know Mustafa Sahin, Chef De Cuisine, Lalezar Restaurant, Jumeirah Zabeel Saray, Dubai Words PURVA GROVER aking an omelette isn’t hard, right? Beat the eggs, add the vegetables, and bacon strips, cheese (if you please), and season it with salt and pepper. It’s this simple, humble omelette that is Chef Mustafa Sahin’s most favourite dish, as well the dish where he first put his cooking skills to test. It also brings a whole lot of memories to his mind. Now 30-year-old Mustafa is the Chef De Cuisine, Lalezar Restaurant, Jumeirah Zabeel Saray, Dubai. He is recalling his days as a child, when he was 11. “We lived in a very small city in the Turkey. Ours was a middle class family and we cooked everything at home. We didn’t go to restaurants, we couldn’t afford it.” One morning when Mustafa’s mum felt unwell and everyone got concerned about where the next meal would come from he offered to cook for the family. “I made omelettes for all and my parents were so proud of me. It was one of the most memorable days of my life.” And that’s why he decided to train to be a chef. “After I finished primary school I decided to become a chef. Turkish chefs were creating a name for themselves and I wanted to be one of them.” After graduating from the Anatolian University (Department of Cookery), he started his culinary career in 2005 working across Istanbul, Bodrum, Mugla and Etiler where he grew from Commis Chef to Sous Chef in 2011. He loves to spend time in his home kitchen, it is his happy place. “I love to cook for myself and my guests. What I love about cooking is that it lets me innovate. I like to mix flavours, spices and colours, and then watch them come alive on a plate.” Mustafa takes pride in twisting dishes in a manner so that the cuisine appeals to people from different countries, “I accommodate the tastes as I go along.” Another skill he takes pride in is making velvety sauce, the hallmark of meat dishes. The Middle East food industry gives him enough chances to explore, “The people here are spoilt for choices and that has also opened up many new windows for chefs like me to experiment.” His favourite dishes from the region happen to be Hummus and Kibbeh. A huge fan of food personality and chef, Jamie Oliver, he says, “He comes up with very interesting ideas and I admire him for the ease with which he moves around in the kitchen.” His other favourite Chef is Alain Ducasse,

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Mustafa Sahin, Chef De Cuisine, Lalezar Restaurant, Jumeirah Zabeel Saray

a Monégasque chef, who runs a number of restaurants including the Alain Ducasse at The Dorchester, London. On Mustafa’s book shelves lie books by authors like Cemal Turkan and Oktay Aymelek. Ask him his key to passion and he quotes the adage ‘choose a job that you love and you will never work a day in your life’. “Long hours of work don’t bother me,” he signs off.

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YOUR WORLD QUICK CHAT

Lamb Stuffed Eggplant or Karniyarik

K ARNIYARIK (L AMB STUFFED EGGPL ANT) Chef Mustafa Sahin shares one of his favourite recipes from his homeland, Turkey

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Ingredients • 150g small Turkish eggplant • Canola oil, for frying • 2 tbsp olive oil • 2 garlic cloves, thinly sliced • 1 large onion, diced • 250g lamb mince • 2 roma tomatoes (1 grated, 1 thinly sliced) • 1 tbsp tomato paste • Ground pepper and salt, to taste • 1 tbs white sugar • ½ green bullhorn chilli, sliced lengthways • ½ cup boiling water Instructions • Peel four wide strips from each eggplant, one on each of the four sides. Place the eggplant in a large bowl of salted water, invert a plate over the eggplant to keep them submerged in the water and set aside for 30 minutes, to remove any bitterness. Drain and dry well with paper towel. • Add enough canola oil to a large sauté pan to a depth of 5 cm. Heat the oil over medium-high heat and fry the eggplants, turning until browned and almost tender all the way through. Transfer immediately to a plate, lined with paper towel to drain. • Once drained, place the eggplant in an oven dish just large enough

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to fir the eggplant and set aside. Preheat oven to 190°C. • In a separate saucepan, place 1 tbsp of the olive oil. Add the garlic and cook, stirring over medium heat until the garlic is lightly and evenly browned (1-2 minutes). Add the onion and sauté until translucent (6-8 minutes). • In a large frying pan, place the remaining olive oil with the lamb and cook over high heat, stirring until browned. Combine the onion mixture, lamb and grated tomato. Add 2 tsp of tomato paste, adjust the seasonings and cook until all the water evaporates. • With the help of two spoons, or a knife, split the eggplant lengthways halfway through, leaving the tops and bottoms attached. Open up the split with the spoons to make a nest for the filling. Sprinkle 1 tsp sugar on each eggplant and stuff with the ground lamb mixture. Arrange one slice of tomato and a slice of green chili on each eggplant. • Whisk together the boiling water and the remaining tomato paste. Spoon a little over the eggplant to moisten them and pour the rest around the eggplant into the baking dish. Bake for 30–40 minutes, until the bullhorn chili slices have softened and the liquid in the pan has reduced to a syrupy juice. Serve & garnished with parsley.

QUICK BITES Behind-the-scenes of a restaurant kitchen can be summed in these five words Shebang (#!), action, passion, heat and art. A food destination on my wish list Many! Japan, Singapore, Thailand and Indonesia. A dish on my wish list One that contains shark meat! My favourite dish Green beans cooked in olive oil. I always order The signature dish of the restaurant. A meal I can have for the rest of my life Pilaf rice. The beauty of cooking rice using the pilaf method lies in how it brings out the nutty, toasty flavour.

NOVEMBER 201 5

COLUMN MY LIFE ON A PL ATE

WEEKENDS, HUMIDITY & RENTALS More often than I’d like, I find myself at a dining table with strangers. My work requires me to mingle with people from different professions, backgrounds, communities and nationalities, and whilst it is exciting to know about their lives and livings, it does call for a rock-solid icebreaker. Being expats, the icebreaker we naturally rely on sounds like this: ‘So, how long have you been in Dubai?’ followed by ‘So, where are you from?’ It does stir in a lot of dialogue, with everyone instantly warming up, but it does leave some ground unexplored. Last evening, I was at one such event, table again. We started with the expat question, of course, and then the dialogue moved to what I like to call a ‘three-finger’ salute. When in doubt, talk about: Humidity levels, Rental concerns and Long weekends. Just like the keyboard keys, Control, Alternate and Delete (pressed at the same time) can take care of the operating system concerns, these three topics ensure smooth, easy, long chats. Conversing on these topics is better than exchanging business cards, and I vouch for that. Weather, of course, has always been a favourite topic but in Dubai we dwell deeper. We love to talk about the changes in level of humidity (even though, we all know it remains the same, week after week, year after year). We draw comparisons between day, noon, night or 2000, 2012, 2015. We complain on the lack of rain, and express our shock. We do it over, and over again. The tiny droplets of water pepper

NOVEMBER 201 5

up our banter, with everyone adding their bit to it. Rentals, our next favourite topic, the most painful one though. We drive down the memory lane, the days of recession, we drive into the future and make predictions on Expo 2020’s impact on our poor rental lives. The more intelligent ones amongst us share statistics, area and year wise. In the end, we gain nothing but feel gloomy. Boom, that’s when some cheerful one opens up the calendar on his smartphone and points to the dates of the next long weekend. All hell breaks loose! Best of Groupon deals, the cheapest of flights, weather conditions at the possible getaway destinations… and the night just drifts away. The table now resembling a scene of a bunch of friends picking up the conversation where they left off. Wearing these three topics on my sleeve has helped me sail through the most awkward moments, but I have another few safe, relatable topics that I rely on, just in case. Driving license horror tales, traffic jams on SZR, best brunch offers, Salik distress, driving to and from Sharjah/Abu Dhabi, brands on sales and a few more first-world problems. Yes, striking a conversation with strangers couldn’t get easier than in this intriguing place. I hope to hear your mealtime tales too. Until then, I will get back to enhancing my skills on spicing up my meal experiences with the anonymous dining partners. (Your Food Mag’s editor Purva Grover shares her culinary dilemmas in this monthly column, My life on a plate.)

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Dining with a stranger in Dubai? Fret not, start talking - you have a lot in common!

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Chefs Special, Sun&, Palm Jumeriah, Dubai Worth Dh159 Two chefs’ taste selections, which include six dishes of the menu in sample portions to give the guests an understanding of what’s on offer at this Mediterranean style restaurant. Plus, a bottle of grape beverage. Can be enjoyed all days, except Friday. Know more: facebook.com/ sunanddubai

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A food box of your choice for two or four, DinnerTime, Dubai/Abu Dhabi

Brit-style curry dinner for two, at Brit Balti, Dubai

A well-balanced menu for you and your family, each menu and recipe is test cooked by the chefs/nutritionists and tasted by a test panel before approval. Choose between the Standard, Gluten Free, Paleo or Vegetarian box. Every Sunday you receive a new box with all the ingredients & instructions to cook up four meals delivered at your doorstep. Know more: dinnertime.me

This casual restaurant offers British-style Indian cuisine in two locations in Dubai – Al Barsha, and International City. With a menu and vibe brought in straight from Birmingham, the restaurant has everything from tandoori and curries, to biryani, plus of course tikka masala items – chicken tikka masala is, after all, Britain’s national dish. Know more: britbalti.com