A Sundowner at Al Maha, A Full Moon Drumming Session, Chasing the Dolphins And Kicking Some Sand
This is the second part of the series, where I chalk out some out-of-Dubai trips that don’t require any overnight stay. Just in case you have the last minute feeling of I wish I could go somewhere. None of them will leave behind holes in your pocket. The first part also notes down a few other great day trip ideas from Dubai. And if you are staying back in Dubai during the oncoming Eid Break, don’t forget to soak in what Dubai has to offer (no, not shopping malls please). Here’s my Connoisseur’s guide for that – Things to do in Dubai, like a tourist in my own city.
Sun downer or a lunch/picnic at Al Maha Desert Resort and Spa: This is a tweaked (read inexpensive) way to peep into one of the most expensive resorts in the UAE. A private sanctuary located in 225 sq kms of the protected Dubai Desert Conservation Reserve, the Al Maha Desert Resort and Spa almost fits into the environment and is home to many species of animals, birds and flora and fauna. Celebrities choose Al Maha as their perfect hideaway as the resort maintains their privacy to the tee. A sundowner or a picnic for a group doesn’t require an overnight stay, yet gives you an exotic holiday feel without making a hole in your pocket.
Once you park your car inside the resort, a Camel trek or the resort’s 4WD brings you to the sundowner in a secluded part in the middle of the Al Maha desert. From here, the main resort looks like a cluster of tents. A beautiful table arrangement awaits the guests – welcome drinks, chilled slices of fruits, fresh dates, nuts and of course Bubbly (costs extra of course). After the initial toasts and tastes and the sun goes down, a mini trek up and down the sand dunes takes you to the small camping site. This is where a magical menu created by Chef David Miras (@ChefDavidMiras on Twitter, this Chef loves to tweet as much as he likes to cook and stir!) awaits – Shrimp Ceviche marinated in a Sumak dressing, grilled Halloumi, devilled Prawns, Lamb Ragu with Parmesan shavings and many more. This is posh picnic under the stars, in the middle of the desert with fabulous food and ambiance. Another memorable experience of mine at Al Maha had been over a lunch that Chef David had organised – Twitterati Lunch at Al Maha.
Cost: Dhs 200/person for a trek to sundowner by car or camel; Dhs 260 for Lunch and Dhs 490 for Picnic dinner. Various day trip packages are available too. Our sundowner picnic cost us Dhs 250 per person. More details here.
Wisdom Note: ‘We are pleased to accommodate families; however, children under 10 years of age are not permitted in the resort’ – reads Al Maha Resort’s Child Policy. Unfortunate for some parents but the logic behind this is, the resort has been built in a conservation area and kids haven’t are not really known to be Oryx-friendly!
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Full Moon Desert Drumming with Dubai Drums: I’ve drummed with Dubai Drums at various locations and many a time. It all started with one session of drumming (careless and in complete abandonment) at the Z-Sister’s school. From reluctantly picking up the rhythm as shown by the leader (or the facilitator) to letting yourself completely in tandem with the rhythm – drumming is complete Nirvana. It is not about how perfectly you are playing the drums, but about surrendering yourself to the energy that has built up gradually, almost like a crescendo in an orchestral piece. I’ve drummed in doors, I’ve drummed out doors, at birthday parties but the best experience would be to drum in the desert on a full moon night. The next Full Moon drumming will take place on the 18th October, during the Eid holidays. Drumming with 200 odd people – adults and kids alike, in an open desert in Al Awir, on a full moon night – this is one incredible and unique experience for sure, to ‘connect with your inner rhythms’. All you need to is to just join in – be it the jamming or the tribal dancing. Fellow blogger Ginger and Scotch narrates her experience here.
Cost: Dhs 220 for barbeque dinner and drumming (drum rental included). Special rates for kids. Meeting Point GPS: 25° 9′ 40.86″ N, 55° 33′ 50.31″ E (25.13135 N, 55.563975 E). More details on Full Moon Drumming here.
Wisdom Note: With more than 100 drums vibrating all together, this is not really a low decibel affair. Hence, be prepared. It’s not noise but high octave energy vibrating throughout. The best part is that from kids to adults, everyone can join in.
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Dhow cruise in Musandam Dibba: The east coast of UAE is very different. The shoreline is rough with rugged mountains running parallel to the shore sometimes. Either you can drive to Dibba (it takes maximum of 1 hour if you take the new Dubai Fujeirah highway) or you can opt to be picked up from Dubai. The drive is beautiful once you reach Fujeirah – the view alternating between sandy shores and rocky hills looming above the sea like mastiffs. Traditional Omani Dhows or wooden boats await the tourist at the Musandam harbour. As the Dhow leaves the shores and sails the blue ocean waters, just pray that you see some dolphins. Here, the waters are perfect for snorkelling, scuba diving and deep sea fishing. So just jump off the Dhow and let multi-coloured shoals of fish guide your way!
Cost: Dhs 350/- onwards, depending upon whether it’s a half-day Dhow cruise or a full-day Dhow cruise and the activities undertaken – snorkelling, scuba, deep sea fishing etc. More information here.
Wisdom Note: Don’t forget to take your passport with you, because Musandam technically falls in Oman and there is a checkpoint at the UAE-Oman border, which might require you to show your resident permit.
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Clichéd, very very clichéd, but why not go for a Desert Safari? If you have just arrived in the UAE, you definitely must be having a fresh desert Safari Experience. But be honest, if you have been living here for long, then when was the last time that you went for a desert safari? I recently went to one, after many many years and I thoroughly enjoyed it. If the usual stuff like camel riding and sand boarding sounds clichéd, simple kick some sand, climb up the top of the sand dune, cup the sunset in your palm. Or be mersmerised by the Tanoura dance, an Egyptian folk dance performed in the Sufi dance style, where a Tanoura dancer (further below) may end up doing continuous whirling, almost up to 200 whirls!
If the travel bug bites you at the last minute, and you want to get out of the country, you just might be able to do that, provided you choose a country with less visa formalities (a few travel posts of mine here… Srilanka, Thailand, Nepal). If you are staying back in Dubai, then here’s my guide on Things to do in Dubai. You may also want to discover old Dubai by embarking on an Arabian Pilgrimage Food Tour. For more eating, there’s the Connoisseur’s Guide To Eating Out In Dubai and the 7 Tastiest Fast Feasts Of Dubai. Enjoy your Eid Holidays!
Signing off… Ishita
Disclaimer: Please note that this is not a sponsored blog and all the opinions and views stated here are my own and are independent. While you enjoy reading the posts with lot of visuals, please do not use any material from this post. The brilliant sand pictures during the desert safari, have been taken by our friend Pankaj who was visiting us. You can see more pictures of my travel and food journey here.
Related Articles from my blog:
• Where Can You Go On A Day Trip From Dubai? | Part 1
• Things to do in Dubai – Like a tourist in my own city
• Arabian Pilgrimage Food Tour With Frying Pan Adventures
• The Diary Of A Dubai Resident… As Home Turns Into An Inn!
• Twitterati Lunch at Al Maha Desert Resort and Spa
• The Million Street, in the middle of nowhere | UAE
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Oh, why can’t we break away from all this, just you and I, and lodge with my fleas in the hills? I mean, flee to my lodge in the hills. ~ S.J. Perelman, Will B. Johnstone, and Arthur Sheekman, Monkey Business
A Wildlife Safari, a drive to the East Coast and Friday Market, and a visit to the Grand Mosque in Abu Dhabi
It’s not even a week left for the Eid Holidays to begin. The half term in most Dubai schools coincide with Eid this time and we are suddenly gifted with a week promising to act as a breather. Back from the summer holidays (or summer hibernation, as I like to describe it) with the reopening of schools in the first week of September, many Dubai residents have no plans (or the budget) to plan a holiday. If you are staying back in Dubai during the oncoming Eid Break, do soak in the beautiful city like a tourist and here’s my Connoisseur’s guide (humility!) for that – Things to do in Dubai. This is the first part of the series, where I chalk out some out-of-Dubai trips that don’t require any overnight stay. Just in case you have the last minute feeling of I wish I could go somewhere. Not all of them require a hole in your pocket!
Wildlife Safari at the Ban Yas Island in Abu Dhabi
400 kms and almost a 4-hours drive away from Dubai, then a boat transfer from Jebel Dhanna Jetty (below) to about 7 kms off the western coastline of the emirates of Abu Dhabi and finally another 20 minutes bus ride – you will reach Desert Island Resorts & Spa by Anantara. Situated on Sir Ban Yas island, a protected natural reserve – this trip would psychologically take you to a holiday far, far away. If you get out of Dubai by 8 am in the morning, you’ll be reaching Jebel Dhanna jetty by noon. Spend around 5 hours in the island – a jeep safari into the Arabian Wildlife Park followed by a lunch at the resort, you can leave the island by 5pm and you are back to Dubai by maximum 9 pm. The island was originally home to Arabia’s largest wildlife reserve, much of which was getting extinct over time. A reserve was established in 1971 by the late ruler and founder of the UAE, HH Sheikh Zayed Bin Sultan Al Nahyan, spanning over 87 sq km to carry on planned conservation projects on this island. The 4,200 hectare park is now surrounded by a 32km fence and is home to several thousand free-roaming animals that are indigenous to the Arabian Peninsula, including the endangered Arabian Oryx, Sand Gazelle, Arabian Gazelle, Indian bucks as well as predators and scavengers like the Cheetah and Hyena. You are surrounded by several million trees and plants. A safari here means that the experience can be really overwhelming – because it is a Conservation project, you are surrounded by thousands of Arabian Oryx gazing at you when the jeep stops (above).
Our South African guide was equally overwhelming, narrating in every little detail, how the park has grown over the years and has been helping in the conservation of the local eco reserves. The safari can be followed up by a lunch at the resort. And that probably means that you’ll be served fresh Dates grown in the Sheikh’s own garden or drink fresh juice squeezed from Oranges or locally on in the island. Surprisingly, Olives are grown on the island too! {My experience here, though an overnight one, where I’ve learnt to cook a spicy Prawn Harra and I cooked it by the beach}
Cost: Dhs 460/person (safari and lunch). If you are willing to up your budget you could also fly direct from Al Bateen Airport in Abu Dhabi or from Dubai too. All bookings are subject to availability. More details here.
Wisdom Note: The water taxi plies every 1 hour from Jebel Dhanna jetty, so in order to avoid missing a water taxi, make sure you back calculate the time of departure from Dubai. We did miss our taxi, but then we were not in a hurry to come back the same day. If you plan to drive, please re-fuel your car and carry enough snacks for the kids to last 4 hours – there’s practically no stocking up option.
Driving to the East Coast and the Friday Market in Fujeirah
One of our favourite drives away from the glitzy sky-scraper donned urban landscape of Dubai is the Friday Market. It takes about an hour to drive to this market and this is a real charming market – looks real unlike the polished fruits and vegetables showcased in the air-conditioned supermarkets in the city. If there is some countryside that one can refer to in UAE, well it would probably be this – though the rocky terrain may not match up to the visual expectation of a verdant green European countryside or the rural landscape that I’ve grown up seeing in India. However, even barrenness has it’s own charm with a ruggedness (below) that is so beautiful. This is clearly evident once you hit out on the highways directing you to Dhaid. But before stopping at the Friday Market, my suggestion here would be to drive down the East Coast to the Khorfokan beach (above). I’m not suggesting any hotels. Freshen up, have a gorgeous lunch at a reasonable bill at the Golden Fork restaurant, enjoy playing in the beach and on the swings with the kids and head back to the Friday Market.
The Friday Market is located on the Dubai-Fujairah highway just before Masafi (not the new highway that has been inaugurated just a few days back which promises to bring Fujairah within an hour’s proximity to Dubai!). It’s open daily till late at night, so I wonder why the market started getting called as the Friday market? Originally catering only on Fridays, now you can walk into the Friday Market on any day of the week, almost at any hour – even during the lazy hot afternoons when you’ll find most of the attendees taking their afternoon siestas. Walk up to any one of them and wait for a while – they are immediately brought back to their trading selves from their slumber – ‘What would you like to buy Madam?’ or ‘You want this watermelon – very nice, Madam’! Your first call in the Friday Market has to be the corn-on-the-cobs, an all time favourite with the Z-Sisters. These have been boiled first and then char-grilled. A small portable electric fan peps up the fire in the char-coal laden make-shift aluminum oven. A squeeze of lime and a dash of rocksalt or pepper add the final touch to these fresh corn-on-the-cobs. {Few excerpts have been taken from an earlier post on Friday market, where I have discussed Locavorism and bought Sour Spinach and made a Tok Palong or a Sour Spinach Chutney}
Cost: Depends upon you and how much you can resist or give into your own temptation. After loading your boot with fruits and vegetables and plants for your balcony, if you have fallen in love with a carpet, then it’s your choice.
Wisdom note: Dramatically perched on top of each other, the colourful fruits cry out a loud ‘Buy Me’! So should you? Well, of-course. But only after you have haggled a bit and bargained further – for, most prices that are thrown at your face are probably at enormous marked up rates. Haggling for prices, suspecting whether they are genuinely sourced from a local farm and then ending up meeting and talking to the farmer himself – I can swap my Dubai life any day for all these. Okay, let me re-phrase this – I can swap my Dubai life sometime for all these. Over the weekends at least. Please feel free to show your doubt over the freshness and the quality of the produce, getting a small slice of fruit to taste in return! The experience here is so different, unlike any swanky, glitzy shopping mall – that, it’s worth all of it.
The Sheikh Zayed Mosque or the Grand Mosque in Abu Dhabi
What better time to visit the Grand Mosque but now. More than 40,000 people gather here for worship during the Eid. This is also one of the few mosques where non-Muslims are permitted to enter. Inspired by Arab, Mughal and Moorish mosque architecture, the mosque is absolutely grand. Plan your visit around the sunset – arriving well before sunset, first soak in the beauty of the architecture and the intricacies of the design by daylight and then watch the sun go down slowly, the golden rays fleeting in through the pillars. Please wait for the mosque to be lit up by all the lights completely – the courtyard feels like a page out of the Arabian Nights (above). Apart from being the largest mosque in the UAE and the eighth largest mosque in the world, the thoughts that have gone into the designing also reflects the multicultural living that the UAE reflects – the design and construction ‘unites the world’, using artisans and materials from many countries including Italy, Germany, Morocco, Pakistan, India, Turkey, Malaysia, Iran, China, United Kingdom, New Zealand, Greece and more. The main prayer hall (further below) accommodates over 7,000 worshipers and the carpet that dons the floor is the largest in the world and was built on the site and took almost two years to complete. More staggering statistics here (like the Dhs 2 billion that was spent on the construction or the millions of Swarovsky crystals that make up the Chandeliers or the 2,268,000,000 knots that weaved the carpet or that the unique lightning system reflects the phases of the moon – beautiful bluish gray clouds are projected in lights onto the external walls and get brighter and darker according to the phase of the moon… and many more!).
Cost: Admission is free
Wisdom Note: When you are driving from Dubai, don’t miss the exit at Al Maqtaa bridge. You drive up to the signal once the mosque is in view towards your left, take the U-turn back. The prayer hall closes down during the Prayer times, hence do check up on the timings (02 441 6444). Also, please be sensitive to the dress code. Abayas (the black robe that are worn in the Muslim world) are available for ladies but if any clothing that covers your knees and arms will suffice. Please carry a scarf to cover your head.
National Travel Day: Lonely Planet Middle East
is celebrating the #NationalTravelDay today – through inspirational talks, film screenings, massive exclusive discounts and exciting giveaways, by organising two different events at two different venues. Either, you may interact with some of the region’s most experienced travellers and photographers as they share their tips and advice, including the Peeta Planet team – the Emirati brothers who have just come back from their first TV series that took them all over the world. Or, you can join me at Wafi’s Rooftop Terrace for an evening of exclusive, never seen before, documentaries that bring our amazing world to life. Will I be seeing you there?
Signing off… Ishita
PS 1: If the last minute travel bug bites you and you want to get out of the country, you’ll have to look for countries which allow visas on arrival (a few travel posts of mine here… Srilanka, Thailand, Nepal). Footsteps of a wanderer, an UAE travel blog lists the best one week breaks for the Eid holidays, out of Dubai. The Hedonista also has a fascinating list of travel destinations which are not too far away. However, none of us can guarantee a last minute reservation!
PS 2: If you are still stuck in Dubai, just enjoy what Dubai has to offer (Not Shopping Discounts please!). Here’s my Connoisseur’s guide on Things to do in Dubai. Or, why not discover the old Dubai by signing up for an Arabian Pilgrimage Food Tour With Frying Pan Adventures? For guides to eating, here’s a Connoisseur’s Guide To Eating Out In Dubai and the 7 Tastiest Fast Feasts Of Dubai.
Disclaimer: Please note that this is not a sponsored post and all the opinions and views stated here are my own and are independent. The subject, story, opinions and views stated here are my own and are independent. While you enjoy reading the posts with lot of visuals, please do not use any material from these posts. Do join me on my daily food and travel journey on Instagram, Facebook and Twitter.
Other articles from the blog that might of interest:
• Things to do in Dubai – Like a tourist in my own city
• Desert Islands Resorts By Anantara | Cooking Spicy Prawn Harra By The Beach
• Arabian Pilgrimage Food Tour With Frying Pan Adventures
• The Diary Of A Dubai Resident… As Home Turns Into An Inn!
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Recently, Zomato unveiled it’s ‘Connoisseur’s Guide to Eating Out in Dubai’, an easy reference guide to Dubai’s restaurants that have been classified into 19 categories according to cuisine type, and mood of the restaurant, and an indicative cost of a three-course meal for two people. With the possibility of scanning the QR codes for each restaurant, a diner can also view the restaurant’s menu on their WAP portal. Zomato in a matter of 5 years, has probably become one of the fastest growing restaurant guides in the world, with 14 million users across it’s web and mobile platforms every month, expanding to 27 cities in 8 countries, with 120,000 restaurants listed. I like going through Zomato reviews. These have been written by food bloggers and other non-blogging foodies who happen to eat around the town. Hence, the reviews are mostly genuine with insightful tips. Many of my food reviews which I haven’t been able to feature in my blog (as my usual blogposts are more detailed and elaborate, requiring studying and researching and of course, a lot of time), are maintained in Zomato. A few of my Zomato reviews have been published in this guide book and I am happy that the ones that have been published vary across different categories – both in terms of the type of cuisine and cost. This doesn’t mean that these are the only favourite restaurants that I have in Dubai, but yes, these are definitely the ones which I would keep returning to.
Bu Qtair Restaurant (Seafood): One of my top favourite for sure. This is perhaps the only restaurant in Dubai that hasn’t changed over the years despite it’s soaring popularity and its enormous media publicity in recent times. The first time I’ve visited Bu Qtair, it must have been in 1999. We had just arrived in Dubai and went all over the moon discovering a run-down small shack in the unexpected of places – on Jumeirah beach, serving lip smacking fried fish. In-fact the only change that must have taken place over the years is the change in name from Bu Qtair Cafeteria to Bu Qtair Restaurant (with an additional tagline – Fish Restaurant, in their modestly printed visiting cards). The charm of Bu Qtair lies in the contradiction in its location – the sudden discovery of a modest portacabin selling fried fresh fish on the beach with the 7-star hotel Burj Al Arab as a backdrop. I had intended to make a time lapse video of Bu Qtair which didn’t materialise. Instead, I ended up making an amateur video, which if I may share – has already had more than 8,000 hits on Youtube! A detailed post on Bu Qtair Fish Restaurant | Capturing A Hidden Gem In Jumeirah.
Thiptara, The Palace Downtown (Thai Cuisine): I am a great fan of Thai Cuisine and I think Thiptara has just touched a soft spot in my food radar. The majestic dancing fountains forms a brilliant backdrop to the wall-to-wall glass windows of Thiptara. Thiptara means ‘Magic at the Water’ and probably that magic lends itself into the Thiptara kitchen as well. I’ve had the pleasure of two very different experiences in Thiptara – one was an exclusive dinner at the Chef’s Table At Thiptara, inside the kitchen. And the other had been the Taste Of Dubai Menu Tasting At Thiptara where we tasted the menu that was designed for Taste of Dubai 2013. It included some of the signature dishes of the restaurant like Yum Som – O or the Pomelo salad mixed with minced Chicken and Prawns, the Thod Maan Goong the Ped Nam Ma Kam or Barbequed Duck Breast (below), the Geang Kiew Wan Gai or the Chicken Green Curry and of course the very famous Thai desserts like Tab Tim Grob and the Sang kha ya or the Thai Custard Cake.
Asado, The Palace Downtown (Business Dining): Asado is an ideal place for a very formal official lunch/dinner as well as the most romantic place or a good fun place to hang around with friends with live music and good food. The rustic wooden decor amidst dimly lit chandeliers, a secret hidden cellar as well as a huge open one – Asado is also one of my favourites when it comes to dining out in Dubai. The sommelier, Sarah, has recently won the Sommelier of the Year in the Caterer Awards 2013. I did have the pleasure of her company, in a brilliant evening of Wine Tasting at the Asado Wine Club. The signature dish of Asado would probably be the Cabrito Asado or the roasted Baby Goat. The meat is either grilled on the Parrilla (barbeque) or Al Asador (open fire). The Baby Goat is slow-roasted in an open charcoal fire pit, almost in the middle of the restaurant and is a sight only for the brave-hearted and for a large group of diners. The Taste Of Dubai Menu Tasting At Asado has also introduced me to other signature dishes like the Bife Angosto con Ensalada Mixta or a slow cooked Argentinean Sirloin (below). Though not my best steak experiences in Dubai, this is one of the top steak experiences for sure (I have also loved my Wagyu in Al Maha, and another steak experiences in the Tribes restaurant and Butcher Shop & Grill, both in MOE).
Biker’s Cafe (Family Dining): It can be too crowded, but we kind of love the buzz that’s there in Biker’s Cafe. Also, we don’t mind some repeat performances from the royal visitors who have been visiting the Biker’s Cafe recently! The ambiance is nice – very unpretentious yet elegant and the Harley Davidsons (framed as well as a real one looming the entrance) don’t make the place overtly masculine. One of the few restaurants to serve an Emirati Breakfast with Khameer, Chebab, Balaleet (below) and more, we like visiting this chic hang-out. The Mediterranean Breakfast is also quite a hit with the family. It comes as a combo platter with Hommos, Labneh, Foul Medammes, Halloumi Cheese and Olives. Our family loves Arabic dips like Motabbel, BabaGanoush and others. I love the desserts here – the Leqaimat or the crisp fried golden dough balls coated with date syrup and sesame seeds, the Um Ali (a bread Pudding with raisins, nuts and cream) and the Sticky Dates Pudding. A recount of the Emirati Breakfast That Was Followed by Emirati Desserts in Biker’s Cafe. It’s okay if the kids scream out their lungs – they’ll be quieter than the bikes for sure!
Al Fanar Restaurant (Middle Eastern): We have been living in Dubai for quite a while now and every time a guest would visit us and would wish to taste local food, we would take them to a Middle Eastern restaurant that would most probably be a Lebanese restaurant. The only Emirati food experience we have had till then were the occasional Leqaimat cooked up by the local womenfolk at Heritage Village or in the Global Village. Al Fanar is where I’ve had my First Authentic Emirati Food Experience. And if I were to go back again and again and again to one restaurant, along with guests who are visiting the Emirates for the first time, this is going to be the one. Warning: Go with an empty stomach, a lot of time in hand and ear-buds in your ears – the atmosphere is that of one big celebration taking place at home! Each dish is delicious. Starting with the starters like Koftat Samak or the crumbled fish balls to the simple the Al-Fanar Tomato Sauce (below) that was served along with the Koftats – everything is worth the long queue. My favourite here? The Machboos Dajaj or Chicken cooked with Yellow Rice simmered in chicken stock and special Arabic spices and dry lemon and the Beryani Laham or Mutton served with a mix of Rice, onions, raisins and almonds.
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With so many restaurants opening up in Dubai (almost every other week), there is often a question of how to retain the existing diners? The psychology of the Dubai diners amuse me – ‘Which new restaurant have you tried this week?’ The dining culture is still evolving in this city and the diners are exposed to a lot of marketing temptation here – discounts, free dining vouchers etc. Many such pertinent discussions also took place at the Zomato Restaurant Summit, where the discussion panel consisted of various industry experts, F&B specialists, food editors, chefs and many leading names pertaining to the Dubai food scene. As for a regular enthusiastic diner and a foodie, what does a restaurant guide mean to you, when you already seem to have all the info available on the web? Does everything boil down to expecting discount coupons lugging at the back of a guide like this? Do look forward to hearing from you. In the mean time, if you are staying back in Dubai during the oncoming Eid Break, this is your Connoisseur’s guide for Things to do in Dubai. Another post on the same lines is brewing soon!
Signing off… Ishita
Disclaimer: The red hot picture of us holding the Connoisseur’s guide is kind courtesy of FooDiva, who was also a part of the panel of discussion in the Summit. Along with her, other food bloggers like The Hedonista and Discover Spice have worked on the guide. Please note that this is not a sponsored blog and all the opinions and views stated here are my own and are independent. While you enjoy reading the posts with lot of visuals, please do not use any material from this post. You can see more pictures of my travel and food journey here.
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Biryani. And that too, Kolkata Biryani. Two words that are enough to make my life complete. And I think that I pulled up a great act in holding my Kolkatan head high, cooking a pot full of Biryani in front of a live audience. I didn’t burn the place down as I spoke over the microphone, amidst ridiculous hand movements, trying to churn out somewhat cooked and unburnt Biryani. The audience split up into two groups – my food blogger friends and my Bengali friends. The former made me feel like a star, clicking pictures like Paparazzi and tweeting LIVE and posting some brilliant pictures on Instagram. The latter group, however, consisted of the ill-fated ones. These are the ones who have never given up on me or have never been spared by me talking about the few limited subjects in my life – food, travel, Kolkata, Dubai, the Z Sisters and on this one particularly fateful day – Biryani. The stage was unique – this was the expansive Lafayette Gourmet, situated on the third floor of the Galeries Lafayette. Tasting a sophisticated Christmas dinner amidst candles ensconced in festive flower wreaths and mini Christmas trees shimmering in gold might be quite characteristic of this place, but cooking Kolkata Biryani in front of live audience at the Lafayette Gourmet – the experience? Priceless!
The essence of Kolkata Biryani
Biriyani has it’s variations across different regions in India – Hyderabadi Biryani, Malabari Biryani, Kashmiri Biryani, Parsi Biryani and also across the subcontinent – Lahori Biryani, Karachi Biryani, Dhakai Biryani and many more. But for Bengalis, specially those who may have had any Kolkata connection, associate Biryani with the one which has been cooked in the Lucknowy/Awadhi style. The one thing that shines through the Kolkata Biryani is the Aloo or the Potato hiding amongst the fine aromatic grains of Biryani Rice. Many Mughlai restaurants in Kolkata specialise in the Lucknowy Biryani and each restaurant has it’s own loyal following. Special Biryani written in the Menu card would also mean that you are doubly blessed with a Deem or a boiled Egg in it – but of course at an extra cost. The pleasure of digging into the oily Rice in the search of the Aloo or the Deem, is a huge culinary adventure by itself.
Although the Awadhi cuisine has traveled far and wide, no where has it settled down strongly as it has in Kolkata. Blame it on history, I suppose. Mohammed Wajid Ali Shah Bahadur (1822 AD-1887 AD), the Nawab of the princely Indian state of Awadh or Oudh (which is modern day Lucknow), was a well known food aficionado. The Dum Pukht style of cooking was invented in this Nawab’s kitchen. This is where the meat, rice or vegetables are covered and sealed in a copper or an earthen pot with a flavoured dough of flour, and everything is let to cook in it’s own juices on a very slow flame. In other words, this was the ancient Indian version of today’s Sous Vide cooking. Exotic nuts, herbs and aphrodisiacs went into the Dum Pukht meals that were cooked for the Nawab. Bless you Nawab! In 1857 AD, when the Awadh kingdom was annexed by the British, the Nawab was exiled to Calcutta (today’s Kolkata). His passion for gourmet food traveled from Lucknow to Kolkata and was nurtured, garnished and fuelled by his special Bawarchis – the Chefs of the Nawab. A politically incorrect statement here, but yes, Bless the British! Unfortunately, the financial difficulties of the Nawab later led to the addition of Potatoes in order to substitute meat and this started the tradition of the Kolkata Biryani – the Biryani with Potatoes and occasionally some eggs too. It is believed that only a handful of chefs with royal khansama or lineage know the secrets to the authentic Awadhi Cuisine and each Mughlai restaurant in Kolkata claims to have one such gem working in their kitchen!
Discovering the Kolkata connection even in Lafayette Gourmet!
How did I end up cooking the Kolkata Biryani in Lafayette Gourmet? Now that is what I would call destiny. Lootah Premium Foods had organised a week long ‘Meet the Blogger’ event in Lafayette Gourmet, where a few food bloggers from Fooderati Arabia and other celebrated chefs were invited to showcase their dishes. I had initially sent them a different recipe altogether. But I wasn’t happy with it as I’m always trying to showcase food from my region (Luchi in Ahlan! Gourmet or Rasgulla on Dubai One or Aam Pana for the UAE National Day). I told Chef Russel Impiazzi, the Culinary Director of Lafayette Gourmet, just the day before I was scheduled to cook, that I wasn’t happy with my recipe and proposed the Kolkata Biryani. ‘With Dum?’ he asked me. ‘What if it turns out to be half-cooked and soggy?’ I asked him back. ‘Don’t worry! We’ll put in into the Pizza oven for 5 minutes’, he assured me. He introduced me to Chef Andy (below right) who was going to make sure that I didn’t bring the place down. Chef Andy went one step further by suggesting that I also make Keema Naan (minced meat and Naan) and some more starters like Chicken Tikka while the Biryani was being cooked. ‘Are you sure? In such a short time?’, I asked and he said ‘Don’t worry! I have got a great team in the kitchen who can do whatever you ask them to do. I’ll keep everything ready. You can walk in just 15 minutes before the demo. Till then, take pictures, sip coffee and have a good time.’ I really did have a good time. Although I ticked off the Keema Naan from Chef Andy’s ambitious menu, I created a nice Starter dish – Chicken Tikka Salad in Poppadam shots (above; photo credit goes to my blogger friend who writes Coffee, Cakes and Running) by using raw Mangoes, Pomegranates, Green Chillies, Onions, Tomatoes, fresh Coriander, Mint leaves and mixing them up with small cubes of Chicken Tikkas. I spiced it up with Chaat Masala, topping it all up with Lime juice and Yoghurt.
A successful day indeed! The credit goes entirely to the team at Lafayette Gourmet and I loved the fresh produce, the Saffron and all that I used from LPF. There were surprises waiting for me in my journey that day – I didn’t have to explain where Kolkata was on the world map this time. Two of the cooks in the Lafayette Gourmet team hailed from Kolkata. One is Niranjan (above right with Chef Andy) and the other was Joseph Lee, from Chinatown in Kolkata (above left). But there was a lot of explanation needed for why I wanted to put the Potatoes in the Biriani. Niranjan buddy, why couldn’t you show some more support for me? After all, the uniqueness of Kolkata Biryani is the Potato! ‘Nobody eats them’, he said. If that’s the case, then where did they all disappear? I turned to Chef Andy and asked him ‘Did you know that these two are from Kolkata?’. He answered in Hindi, ‘Ha, ha, maloom hai’. It means ‘Yes I know’!
A pictorial journey of my Biryani making… my animated hands as I talk about Biryani; the flour dough for the Dum before the Biryani pot went into the oven; the Biryani pot after it comes out; I’m opening the seal and the aroma hits me… and finally, the empty clay pot that once contained the Biryani that I cooked (another awesome picture clicked by Coffee, Cakes and Running)!
The Tweaked Recipe
This is not the traditional recipe but a tweaked and an easy version that I do at home. It tastes just the same. Generally, there are two preparation styles in Biryani – the Kachi-Biriyani, where the meat and the rice are cooked together. And the Pakki-Biryani, where the meat and the rice are cooked separately and then cooked together in the final step. Both are traditional methods of cooking Biryani. I’m a bit skeptical of the former cooking style since meat takes longer to cook and rice cooks off faster, there is always this ‘chance’ that the rice gets overcooked or the meat remains under cooked. Although I cooked Chicken Biryani in Lafayette Gourmet, my recipe here is with Mutton or Lamb – I prefer Mutton over Chicken in my Biryani any day.
Serves 8 people
Preparation time – 2-3 hours maximum
Ingredients:
Basmati Rice – 1 kg, long grained one
Mutton or Lamb – 1.5 kg (meat with bones leave an unique flavour than boneless ones)
Whole spices: Cinnamon – 2-3 pcs; Clove – 8 pcs; Cardamom – 8 pcs; Star Anise – 2 pcs
Onion – 400-500 gm, sliced thinly
Ginger-Garlic paste – 4 tbsp
Kashmiri Chilli powder – 1 tbsp (this is for colour only, it wont make the Biryani spicy)
Mace powder – 1 tbsp
Nutmeg Powder – 1 tbsp
Garam Masala Powder – 2 tbsp*
Yoghurt – 500gm
Fresh Mint – 1 bunch, chopped finely
Fresh Coriander – 1 bunches, chopped finely
Saffron – 1 pinch
Milk – 1/2 cup
Butter/Ghee – 400 gm
Cream – 500 ml
Flour – 3 cups to make the dough for the Dum
Soya Sauce – 1 tbsp (my non-traditional tip, inspired by Singaporean Biryani)
Vinegar – 2 tbsp (another non-traditional one there!)
Rose Water – 100 ml
Prunes – dried, 1/2 cup
Cashew Nuts – sliced into half longitudinally, 1/2 cup
White Oil – 1 cup
Salt – to taste
Sugar – 2tsp
Pepper – 1 tsp
Potatoes – 8 small round ones, half-boiled and peeled (considering one Aloo/person)
Eggs – 8, hard-boiled ones (again considering one egg/person)
1 small Muslin cloth
Method of Preparation:
– Wash the Rice in cold water, drain and spread over newspaper/kitchen towel (above) for 15-20 minutes
– Marinate the meat with Yoghurt, Soy Sauce and Vinegar (the Soy Sauce and Vinegar are my additions, inspired by the Singaporean Biryani. It adds a lovely taste and makes the meat succulent).
– Soak the Saffron in Milk
– Heat the Butter or Ghee in a deep bottom pan. Add 1/2 tsp of Sugar. Add the sliced Onions and fry them till they are golden brown. Set them aside on tissue paper so that the excess oil is absorbed and they become crispy (A cheat idea – you can use caramelised fried Onions available in supermarkets, for example – Hunters!)
– Add White Oil. Fry the boiled Potatoes till they are golden brown in colour. Add a pinch of Salt and Pepper. Don’t over cook them. Set aside
– Add the boiled eggs and fry them in the same way as above. Add a pinch of Salt and Pepper. Set aside
– Add the Cashew Nuts, stir them lightly and set aside
For the Mutton:
– Heat some White Oil. Add the whole spices. Once the aroma starts drifting out, set them aside and put them in a Muslin cloth (this is for those who do not like the whole spices coming into their mouth, while making sure that the aroma is intact
– Add some of the freid Onions, Ginger-Garlic Paste and the rest of the spices. Fry the spices, taking care that you don’t burn them
– Add the marinated meat. Add Salt and Sugar
– Cover up the meat pieces with enough water. Add the cream and put the lid on. Let it cook in slow flame until the meat is 3/4 cooked. Try to maintain enough gravy that can be used while layering of the Biryani
For the Rice:
– Heat some Ghee/Butter. Stir in the Rice lightly. Add water till the level of water is more than double the height of the level of Rice. Drain off the water while the Rice is 3/4th cooked
Layering of the Biryani:
– Take a deep bottomed pan or a clay pot perhaps? Lather the bottom of the clay pot with little Ghee. Layer with some portion of Rice. Then spread a few Mutton pieces over the Rice layer along with some gravy. Add some fried onions, Potatoes and Eggs. Sprinkle some chopped Mint and Coriander leaves. Repeat the process of layering twice or until it fills up your pot
– Once the layering is done, pour over the Saffron soaked in Milk along with the Rose Water. Add a dash of Ghee/Butter around the sides of the pan, so that the Rice doesn’t stick to the Pan. Add the dried Prunes, fried Cashew Nuts, fresh Mint and Coriander leaves. Sprinkle a bit of Garam Masala on top
– Make a dough with flour and a bit of sugar and flatten it into a shape, that can cover the cooking vessel. Seal the top of the vessel with this dough without the slightest opening
– Preheat the oven to 200ºC. Place the Biryani pan in the oven and let it cook for 10 minutes (max)
– You could also cook this over a stove top over a slow flame and cook for 15 minutes
– Serve it with a simple Raita
A Rocket Scientist’s tip here… please open the seal only before serving and let the burst of flavour and aroma engulf your senses!
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The Biryani Nostalgia
Many of my college memories in Kolkata consist of take-away Biryani packets that we would pick up from either Shiraz, Rahmania or some other Mughlai restaurants around the Park Circus region. Our small-budget random parties could only afford a packet of Mutton Biryani, Chicken Chaap and a Firni (an Indian Dessert made with milk and powdered rice set in an earthen pot, and here’s a recipe on my blog) per person. We didn’t care if the menu was repeated several times – budget was limited and our love for Biryani was immense, specially the Kolkata Biryani. And the potato in the Biryani is my favourite part of the dish. While the original Lucknowy Biryani is more meaty than it’s version in Kolkata, the latter is flavourful and less spicy and tugs at the heart. Can attack the heart too if you believe too many stories about what’s going into the Biryani – a saturated fat in the form of Dalda going into the Biryani instead of pure Ghee! Replicating this Biryani nostalgia in Lafayette Gourmet was indeed an experience. It was also a great initiative by the Lootah Premium Foods to introduce the food bloggers of this region to their readers in such an interactive session. S managed to attend this event – that is definitely a first. Although I know that it is his love for Biryani that prompted him to do so, I would like to believe otherwise!
Unblogging it all… Ishita
Disclaimer: The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.
Would you find Kolkata Biryani in Dubai?
My friends know my love for one such restaurant in Kolkata that I always visit, more from nostalgic point of view rather than the authenticity of cooking – Shiraz. Apart from Shiraz there are many Biryani stars around Park Circus, New Market and the Circus Avenue area – Amenia, Rahmania, Amina, Zeeshan and more recently Arsalan or Bedouin (in Gariahat area). Facebook updates from my Kolkata friends suggest many new names in the Biryani market – and I am waiting to try these out on my next Kolkata visit. My treks to Shiraz… during Ramadan while I was in Kolkata, and the one in Dubai, which is good enough to satiate the Biryani cravings for Bengalis living in Dubai and our occasional home deliveries from there.
Other related articles from the blog:
• Lafayette Gourmet’s Festive Menu | Christmas Is In The Air!
• Shorshe Bata Maach – Mustard Salmon In This Case | A Detour From Thailand To Wish Shubho Noboborsho!
• Luchi Featured In Ahlan! Gourmet | My Ode To Phulko Luchi!
• Firni or Ferni, Ramadan or Ramzan, Mallick Bazar or Karama | It’s The Same Festive Sentiment!
• UAE National Day… Aam Pana | My Dubai My City
• On Dubai One & Noor Dubai TV | Making Rasgulla Macapuno
Related articles on the event from other bloggers:
• My store cupboard saviour – Tortilla or Spanish omelette (My Custard Pie)
• Ready, steady, cook – Meet the Blogger (Coffee, Cakes and Running)
• Herb Mushroom Pasta with Truffle Oil (Pear Tree Diaries)
• Watermelon Curry and Pantry Diva Live at Blogger Week (Pantry Diva)
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Absolutely eat dessert first. The thing that you want to do the most, do that ∼ Joss Whedon
Eid Mubarak to all! And what better way to celebrate Eid than to try out making some traditional and non-traditional sweets? The following are some of my favourite sweet recipes from my blog – hope you try making a few of them at home. Do share with me and share the love with friends and family around you!
Semaiya Kheer/Vermicelli Pudding
Notun Gurer Payesh/Rice Pudding with Season-Fresh Jaggery
Naru or Coconut Jaggery Truffles
While on Rasgulla Macapuno, this got aired on Noor Dubai TV and Dubai One during last Ramadan – an example of the cosmopolitan Dubai, where a Bengali sweet graces the Television screen during Ramadan {here’s the complete post}.
While the Semaiya Kheer/Vermicelli Pudding, the Firnis and the Kulfis are very popular sweets in traditional Muslim households in the subcontinent and prepared over Eid and other special Muslim festivals, the others aren’t. But again, I am not a traditional person. I am born a Hindu and have grown up embracing all religions and have formed my own faith, thanks to my childhood in Kolkata and my unusual upbringing. Right now, I am thousands of kilometres away from home, travelling the pacific West Coast. There’s a sense of déja vu whenever I start downloading the pictures and memories onto my laptop. It was not very long ago that I had started to ‘unblog’ it all. In this long journey I’ve met so many new people, – chefs, food lovers, food bloggers, people who would love to start their blogs, write on food, make films on food, travellers and many people who are connected by their love for food and travel. I feel truly ‘blessed’. Sometimes I’ve written posts from remote regions – where uploading a picture has taken the same effort as writing a post! While I’ve felt that I needed to share my experiences immediately with my readers, my friends and family are of the opinion that I should be enjoying the journey first and then sit back and write about it. Whatever it is, I love writing, hence waiting for one peaceful moment during my road trip, to pen down everything. Quarter of my US sojourn is already underway. I hope you have joined me on my journey over social media. And here’s wishing all of you a very blessed life ahead – Eid Mubarak!
Unblogging it all… Ishita
Disclaimer: This isn’t a sponsored post, nor are there any affiliated links. The subject, story, opinions and views stated here are my own and all my bills have been self paid. While you enjoy reading my posts with lot of visuals, please do not use any material from these posts. Do join me on my daily food and travel journey on Instagram, Facebook, Twitterand Pinterest.
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Emirati Dates Ice Cream
Category – Dessert; Cuisine type – Arabic/Emirati
Courtesy: Asateer, Atlantis, The Palm
Dates hold a very special position in Middle East cuisine. This special recipe has been shared by Chef Ali El Bourji, the Executive Oriental Chef of Asateer.
For the printable recipes →
Serves 6 persons
Ingredients
Fresh Dates – 400gm, deseeded and roughly chopped
Pouring Cream – 600mlVanilla Pods – 3gm. halvedMilk – 300mlEgg Yolks – 200gmInvert Sugar – 40gmDextrose – 150gm
Method of Preparation
• Mix and blend the milk, dextrose and dates with hand, until smooth
• Put into the pasteurizer and bring the temperature to 40° Celsius
• Mix and whisk in a bowl the stabilizer, invert sugar, and egg yolks. Put in the vanilla pods and scrape in the seeds
• Bring the temperature to 85° Celsius
• Take off the heat and let the mixture cool down to 4° Celsius in less than 20 minute
• Put into the fridge for 7-12 hours. Remove the vanilla pod
• Sieve the mixture and pass it through the ice cream maker
• Do not empty the ice cream maker until the ice cream is at -8° Celsius
• Fill up the containers and cool down to -18° Celsius as soon as possible, to prevent crystallization.
• Serve the ice-cream with pistachios and Dates syrup
The story on Dates and Dubai
The date palm trees lining the streets of Dubai during the summer times are filled with dates – the colour of the dates reflecting whether the dates are ready to be plucked or not. Some of the date bunches are covered with nets (below) – these dates are the ones which are not ready to be plucked. Plucking these ones could be legally offensive.
Just before the school term finished, picking up Big Z from her school and walking down to the car park – had been a big task. Not only had the temperature been hovering around 45 degrees but also the branches of the date palm trees had started stooping down – perfect for Big Z to pluck some dates. Perhaps, snatching a few moments of child-hood innocence in this blingy artificial city of Dubai! Here’s a recap of another ‘date’ dessert that brings in a lot of nostalgia from my childhood – A Tale of 2 Cities & Naru/Coconut Jaggery Truffles | A Dubai Expat’s Summer Story!
Notes on Dates
Dates have been a staple food of the Middle East and the Indus Valley for thousands of years. They are believed to have originated around Iraq, and have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 4000 BC. The Ancient Egyptians used the fruits to make date wine, and ate them at harvest. There is archaeological evidence of date cultivation in eastern Arabia in 6000 BC. (Alvarez-Mon 2006). There is also archeological evidence of date cultivation in Mehrgarh around 7000 BC, a Neolithic civilization in India now western Pakistan. Evidence of cultivation is continually found throughout later civilizations in the Indus Valley, including the Harappan period 2600 to 1900 BC.
In later times, traders spread dates around South West Asia, Northern Africa, and Spain and Italy. Dates were introduced into Mexico and California by the Spaniards in 1765. {Info on dates from here}
{A complete listing of the recipes that I’m going to share over this period}
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The Asateer tent
Asateer in Atlantis, The Palm: I did have a preview of this stunning tent (above). It felt like a page out of the ‘Arabian Nights’ with unique concepts like the Tahina Fountain a la the Fondue (first pic on the left), live cooking stations offering traditional dishes like Ouzi, a lamb and rice dish infused with Arabic spices – one of my favourite Middle Eastern dishes and presented beautifully (top left); Kebbeh bil Laban; Fish Sayadiyha; Halloumi and other Cheeses; the Katyaef (an Arab dessert commonly served during the month of Ramadan, a puff pastry filled with delicious Akkawi cheese); the Assafiri, a sweet crepe filled with an Arabic cream called Kashta and more. My pick? Ouzi and the Ramadan special juices like Jallab and Karkadeh or the sweet Hibiscus tea. The newly created Atlantis Foodie page has many pictures on the beautiful tent and gives more on the behind-the-scenes activities and other offerings at the resort.
Ramadan Tents in Dubai
Traditionally, Ramadan tents are erected during the month of Ramadan, where people can meet right after Maghrib or the sunset so that everyone who’s fasting for Ramadan can break their daily fast with friends and family over an Iftar meal. Dates form an important part of Iftar (three dates are eaten to break the fast, in the tradition of the prophet Mohammed, who broke his fast in this manner). In Dubai, Iftar buffets are organised in many hotels around the city, complete with air-conditioned Ramadan Tents. I have been curious whether the grandeur of these Iftar Buffets contradict some of the very principles of Ramadan, which is abstinence and self-discipline. While some of my Muslim friends do not attain these Buffets because the prayer facilities for Maghrib isn’t there, most of these Ramadan tents nowadays have prayer rooms. As food blogger and artisan chef Dima Sharif explains, ‘While in Dubai, and especially among the expat community, Iftar Buffets are very popular – probably because they are away from family, and in Ramadan tradition has it that you break fast with a large number of people – it is not the actual tradition of Ramadan among most and not in fact the most famous forms of breaking fast. Actually, the tradition and spirit of Ramadan (the essence) is very much alive, and that is my focus this year.
{The Ramadan tent can hold upto 830 people, has exclusive Majlis areas, prayer rooms. Iftar sunset buffet is priced at Dhs 185/person followed by an a la carte Suhour menu from 9.30pm with a minimum spend of Dhs 120. E-mail asateer@atlantisthepalm.com or call +97144260800. More info here.}
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My previous post chalks out all about Ramdan in Dubai | Where All You Can Eat. During this entire month, I will be sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but they don’t have access to these restaurant recipes. Each hotel that I have contacted has graciously sent me the recipes. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. Also, my blog giveaway – ‘Theme Night Dinner invite for two’, courtesy, The Address Marina, runs throughout the month of Ramadan.
Click here to enter the Giveaway!
Do join me as I post special recipes from the various signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off an ASATEER recipe to your guests. Happy Cooking!
Unblogging it all… Ishita
Disclaimer: Only the Chicken Kasba image has been provide by Asateer, the rest of the pictures have been clicked by me. The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.
You may also be interested in the other recipes in this series:
• Date Gyōza (Japanese Dumpling) | Recipe From ZUMA
• Ginger Lotus Sea Bass | Recipe From Blue Jade, Ritz Carlton
• Chicken Kabsa | Recipe From Asateer, The Palm Atlantis• Sumac Octopus with Pomegranate | Recipe From Celebrity Chef Silvena Rowe• Shaabiyat Kacha | Recipe From Address Marina• Arabic Sushi | Recipe From Ritz Carlton, DIFC• Arabic Meatballs or Dawood Basha and Vermicelli Rice| Recipe From AL Nafoorah, Emirates Towers• Lamb Tagine With Couscous | Recipe From Sheraton MOE
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Lamb Tagine With Cous Cous
Category – Main Meal; Cuisine type – Middle Eastern
Courtesy: Sanabel Restaurant, Sheraton MOE
During this entire month, I will be sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but they don’t have access to these restaurant recipes. Today’s recipe is a popular Middle Eastern dish cooked in the ‘Tagine’ or sous vide technique and can be served as a complete meal.
For the printable recipes →
Serves 4 people
Ingredients
Shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
2 tsp ground black pepper1½ tbsp paprika powder
1½ tbsp ginger powder
2 large onions sliced
2 tbsp olive oil
3 cloves garlic
1 tsp saffron
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
Method of Preparation
Marinating the CousCous
500 gm Couscous
1/2 teaspoon salt
1/2 teaspoon pepper
100 ml olive oil2 pcs carrot
2 pcs zucchini
200 gm Cabbage
200 gm Pumpkin
100gm Onion
2 tbsp flat leaf parsley, roughly chopped
2 tbsp coriander, roughly chopped
100 gm Tomato
3 cloves garlic2 tsp saffron
Prune syrup
500 ml Water
500 gm Sugar
20 gm Cinnamon sticks
20 gm Cinnamon powder
100 gm Prunes
Preparing the Lamb
– Place the black pepper, paprika, ginger, garlic, olive oil, saffron, coriander and parsley into a small bowl and mix. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave for two hours in the refrigerator
– Heat 1 tbsp olive oil in a large casserole dish. Add the onion and the remaining spice mix and cook over gentle heat. Add the lamb mix and let it cook for 10 minutes in low heat
– Add 1 cup of water, bring to a boil, cover with a fitted lid and cook in low heat for 1hr or until the meat is soft and tender
Couscous preparation
In a small food pan, place the couscous and mix with salt, pepper, and olive oil. Add 1 cup of water. Cover with aluminum foil and cook for 15 minutes in a steam oven, in medium heat. Follow the same method two more times, with a gap of 15 minutes, until the Couscous is cooked.
Vegetable preparation
– Heat 1 tbsp olive oil in a large casserole dish. Add the onion, garlic, tomato slices, cabbage, parsley, coriander and 1lt of water. Boil for 5 minutes and add the saffron.
– Cut the vegetables into finger pieces. Add the carrots, pumpkin and zucchini and cook until the vegetables are cooked. Remove from the heat
Prunes preparation
– Boil sugar in water. Add cinnamon sticks and powder. Cook until the syrup thickens.
– Remove from the heat and add the prunes. Let it rest until the prunes is slightly soft
Note on the dish
Couscous is a traditional North African dish of semolina (granules of durum wheat), which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya. (Read more…)
{A complete listing of the recipes that I’m going to share over this period}
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Sanabel, The Sheraton MOE: The Iftar buffet starts from sunset and continues upto 10pm daily and includes hot and cold Arabic mezze, main course selection, and traditional Ramadan drinks. After Iftar, Shisha can be enjoyed in oriental-style Ramadan lounge tent at the Vantage Terrace. {Dhs 120/person and special group offers are available. Call +97143772000. More info here}. Sanabel also offers lunch buffet options – salads, cold entrees, Arabic mezze and desserts are available for Dhs 45/person including starter and dessert; Dhs 65/person including starter, main course and dessert {12:30 pm – 4 pm daily}
◊—————————————————————◊
An earlier post chalks out all about Ramdan in Dubai | Where All You Can Eat. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. Also, my blog giveaway – ‘Theme Night Dinner invite for two’, courtesy, The Address Marina, runs throughout the month of Ramadan.
Click here to enter the Giveaway!
Do join me as I post special recipes from the various signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off these amazing Arabic dishes – Lamb Tagine and Couscous to your guests. Happy Cooking!
Unblogging it all… Ishita
Disclaimer: The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.
You may also be interested in the other recipes in this series:
• Date Gyōza (Japanese Dumpling) | Recipe From ZUMA
• Ginger Lotus Sea Bass | Recipe From Blue Jade, Ritz Carlton
• Chicken Kabsa | Recipe From Asateer, The Palm Atlantis• Sumac Octopus with Pomegranate | Recipe From Celebrity Chef Silvena Rowe• Shaabiyat Kacha | Recipe From Address Marina• Arabic Sushi | Recipe From Ritz Carlton, DIFC• Arabic Meatballs or Dawood Basha and Vermicelli Rice| Recipe From AL Nafoorah, Emirates Towers
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+ Recipes
Arabic Meatballs or Dawood Basha and Vermicelli Rice| Recipe From AL Nafoorah, Emirates Towers
Dawood Basha or Arabic Meatballs in Tomato Sauce
Category – Side Dish; Cuisine type – Middle Eastern
Courtesy: Chef Ali of Al Nafoorah, Jumeirah Emirates Towers
For the last few days, I have been sharing recipes on everything – Starters, Salad, Main course, Dessert. But today’s recipe comes as a double bonanza as the dish Dawood Basha can only be complemented by another dish – the Vermicelli Rice and I thought that giving out the recipe for just the first one will not make it complete. So, here’s Chef Ali’s recipe of the very traditional Arabic dishes.
For the printable recipes →
Serves 6 people
Ingredients
Minced Meat – 800gm
Red Onion – 700gm finely sliced
Ghee or Oil – 100gm
Tomato – 600 gm, peeled
Tomato Paste – 70gm
Stock or water – 1l
Salt – 10gm
White Pepper – 5gm
Lemon Juice – 10gm
Method of Preparation
• Add some Salt and Pepper to the meat, Then mix well and then divide into small balls
• Bake the meat or fry in the Ghee
• In a pan add the Ghee. Fry the sliced Onions until they turn golden in color
• Blend the Tomato and add into the Onions. Stir until it starts to boil
• Add the stock, Tomato paste, Salt and Pepper and keep boiling until the sauce thickens and becomes smooth without any lumps
• Add the meat and Lemon juice. Boil for two more minutes and then serve with plain white Rice or Vermicelli Rice
Vermicelli Rice
Category – Rice; Cuisine type – Middle Eastern
Ingredients
Egyptian Rice – 700gm
Vermicelli – 300gm
Ghee – 200gm
Hot Water or Stock – 900ml
Salt – 10gm
Method of Preparation
• Wash the Rice and soak it in cold water for an hour. Strain the water
• Put the ghee in a •pot• and fry the Vermicelli until it turns golden in color
• Add the strained Rice and Salt to the Vermicelli and gently stir in. Drain the water
• Add hot water to the rice
• When the water starts to boil, cover the pot and cook at low seam until the Rice is cooked
Note on the dish
The Vermicelli Rice is also called Roz bil Shaghria and is nice when served with Molokhia and other grills. The Dawood Basha is the Arabic version of Meatballs and has different variations across the region.
{A complete listing of the recipes that I’m going to share over this period}
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Al Nafoorah Marquee, Jumeirah Emirates Towers: Iftar will be served in the signature Lebanese restaurant as well as the unique air-conditioned Ramadan marquee on the terrace with a sumptuous spread of hot and cold mezze, special Ramadan juices from sunset until 9pm. Suhour will be served off the a la carte menu with live stations for Ramadan sweets and desserts from 10:00pm until 2:00am. {Iftar Buffet is priced at Dhs 170/person and for groups of 20 or more, a family style Suhour menu is available at Dhs 180/person. Call +9714319 8088. More info here}
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My previous post chalks out all about Ramdan in Dubai | Where All You Can Eat. During this entire month, I will be sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but they don’t have access to these restaurant recipes. Each hotel that I have contacted has graciously sent me the recipes. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. Also, my blog giveaway – ‘Theme Night Dinner invite for two’, courtesy, The Address Marina, runs throughout the month of Ramadan.
Click here to enter the Giveaway!
Do join me as I post special recipes from the various signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off these amazing Arabic dishes – Dawood Basha and Vermicelli Rice to your guests. Happy Cooking!
Unblogging it all… Ishita
Disclaimer: The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.
You may also be interested in the other recipes in this series:
• Date Gyōza (Japanese Dumpling) | Recipe From ZUMA
• Ginger Lotus Sea Bass | Recipe From Blue Jade, Ritz Carlton
• Chicken Kabsa | Recipe From Asateer, The Palm Atlantis• Sumac Octopus with Pomegranate | Recipe From Celebrity Chef Silvena Rowe• Shaabiyat Kacha | Recipe From Address Marina• Arabic Sushi | Recipe From Ritz Carlton, DIFC
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Arabic Sushi
Category – Starters; Cuisine type – Japanese? Middle Eastern?
Courtesy: Chef Ron Pietruszka and Chef Majde Alhinani of Ritz Carlton, DIFC
I’ve attended Sushi making classes before, made those irresistible rolls. I have also thought of creating fusion Sushi Rolls. But Arabic Sushi rolls? This is something that I have never come across before. So when Chef Ron Pietruszka and Chef Majde Alhinani sent me this recipe, I found it very intriguing. I have met Chef Ron before during a Masterclass, where we had learnt to cook Zatar Lamb and Crushed Lemon Potato, again an Arabic take on an International dish. So the recipe of Arabic Sushi should hardly surprise me.
For the printable recipes →
Serves 4-6
Ingredients
Japanese rice (preferably Nishiki or Carlose) – 3 cups
Water – 3/4 cup
Rice Vinegar – 1/3 cup
Sugar – 3 tbsp
Salt – 1 tsp
Nori sheets – 8 pieces
Assorted Middle Eastern fillings. (Please see suggestions below)
Method of Preparation
• Rinse the rice, and repeat 6-8 times until the water becomes clear. Drain the rice in a colander and set aside for 20 minutes. Place the rice in a rice cooker and add water
• When the rice is cooked, let it sit for around 15 minutes
• Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a saucepan. Put the pan on low heat and heat until the sugar dissolves. Cool
• Spread the hot steamed rice onto a large plate or a large bowl. Sprinkle the vinegar mixture over the rice and place to the side
Maki Rolling
• Centre one sheet of nori on a bamboo sushi mat and wet your hands
• Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer
• Arrange the ingredients of your choice in a line down the center of the rice
• Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with the remaining ingredients
Suggested Fillings
Shawarma Maki – Shawarma chicken, Cos lettuce, Hummus, Garlic mayonnaise, Arabic pickle, Tomato; Falafel Maki – Falafel, Cucumber, Tomato, Tahina, Pickle, Sesame seed; Beet root Maki – Beetroot Moutabel, Roasted beetroot Baton, Black Sesame seeds, Daikon julienne; Tabbouleh Maki – Tabbouleh, Tomato julienne, Lollo rossa lettuce, Cucumber julienne, Preserved lemon, Mayonnaise
Note on making Sushi
Hand rolls take a bit of practice. Start with this method until you are comfortable before trying more elaborate styles of Maki rolling. These are just a few suggestions, let your creativity take over and the possibilities are limitless!Sushi is a Japanese food consisting of cooked vinegared rice Sushi-meshi or the Sushi rice combined with other ingredients Neta – usually raw fish or other seafood. Neta and forms of Sushi presentation vary widely, but the ingredient which all sushi have in common is vinegared rice. {Info on Sushi gathered from here}
{A complete listing of the recipes that I’m going to share over this period}
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A Sushi/Maki Masterclass
A Masterclass invite from Ahlan! Gourmet at the newly opened Pan Asian restaurant, Blue Jade in the other property of Ritz Carlton, on the The Walk, took us through a culinary journey of the East, including an exotic dish of Ginger Sea Bass in Lotus leaf, starting with some Maki making (above pics). Though it seems a pretty easy task, the rolling of the Sushis does require some regular and serious (if I may add) practise. Debbie, my foodie friend who writes about this Masterclass experience. One thing that I have realised is that at the end of a Sushi making class, there is no other way but to be addicted, so to roll the perfect Sushi is but just a matter of time!
Ramadan in Ritz CarltonThe Sunken Garden, Ritz Carlton @DIFC: The Iftar as well as Suhour can be enjoyed in an unique Ramadan Garden (below). One can dine outdoors on the air-conditioned terrace or The Sunken Garden, surrounded by a serene landscape of palm trees and a dramatic water fountain, while the indoor experience is set against the backdrop of a colorful spice souk. The Iftar buffet offers traditional Arabic cuisine as well as a range of dishes with a Mediterranean influence, live Fattayer station, with demonstration of how to make the popular Levantine dishes like toasted pita, chickpeas and tahini-yogurt sauce. Suhour will be served from an la carte menu from 9pm till 2am. {Dhs 225/person; E-mail difcrestaurants@ritzcarlton.com or call +97143722323. More info here}
◊—————————————————————◊
A previous post of mine chalks out all about Ramdan in Dubai And Where All You Can Eat. During this entire month, I am sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but not all the time do they have access to ‘restaurant recipes’. Each hotel that I have contacted has graciously sent me the recipes. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. Also, my blog giveaway – ‘Theme Night Dinner invite for two’, courtesy, The Address Marina, runs throughout the month of Ramadan.
Click here to enter the Giveaway!
Do join me as I post special recipes from the various signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off this amazing Sushis, that too Arabic Sushis, to your guests. Happy Cooking!
Unblogging it all… Ishita
Disclaimer: The images of Shabiyat Kacha has been provided by The Address Marina, the rest of the pictures have been taken by me. The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.
You may also be interested in the other recipes in this series:
• Date Gyōza (Japanese Dumpling) | Recipe From ZUMA
• Ginger Lotus Sea Bass | Recipe From Blue Jade, Ritz Carlton
• Chicken Kabsa | Recipe From Asateer, The Palm Atlantis• Sumac Octopus with Pomegranate | Recipe From Celebrity Chef Silvena Rowe• Shaabiyat Kacha | Recipe From Address Marina
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Shaabiyat Kacha
Category – Dessert; Cuisine type – Middle Eastern
Courtesy: Chef Ammoury of The Address Marina
For the last few days, I have been sharing recipes on everything – Starters, Salad, Main course… but Dessert. To resist from writing on dessert, that too from this sweet loving Bengali foodie, is like asking a child not to kick the football after he’s been given a new football! So, here’s recipe that Chef Ammoury shares for my blog readers, on Shaabiyat Kacha, a very traditional Lebanese dessert. These are nothing but puff pastry with Cream Rose Water filling and drizzled in Sugar syrup. Deliciously crispy, you’ll find these sweet puff pastries very easy to make.
For the printable recipes →
Ingredients
To make Kacha Cream Filling
Cream Cheese – 100g
Sugar Icing – 75g
Rose water – 5ml
Pistachio – 10g, chopped for dusting
For the Sugar syrup or Shira
Sugar – 1kg
Water – 500ml
Method of Preparation
• Boil the water and Sugar together until it reduces by half
• Roll puff Pastry into 3mm thickness, cut square 4x4cm and fill with Kacha cream, fold as shown in the picture. Bake at 180 degrees Celsius for 15 minutes. As soon as it is cooked and comes out of the oven, brush with Sugar syrup and put the chopped Pistachio on top
Note on the dish
Either the pastry should be hot or the sugar syrup should be hot. If both the pastry and Sugar Syrup are hot, the pastry will deflate! So either make the sugar syrup and leave to cool, or wait for the pastries to cool.
Note on Arabic Sweets
Talking of Middle Eastern desserts, I still cannot forget the super cheesy dessert by the way of Nabulsi Kunafa that I ate on my Arabian Pilgrimage Food Tour With Frying Pan Adventures. Kunafa is a cheese pastry soaked in sweet syrup. Sounds simple? Probably, but the preparation of the Kunafa doesn’t sound that simple at all. The pastry is heated with butter or palm oil and then spread with soft white Nabulsi cheese and topped with more pastry. A thick syrup of sugar, water, drops of rose water or orange blossom water is poured on the pastry during the final minutes of cooking. The Nabulsi cheese or the Jibneh Nablusi is a white-brine cheese originating from the city of Nablus, situated on the West Bank. Nablus is famed for it’s elite or ‘high cuisine’. It is also famous for Kunafas. The other amazing Arabic sweets that I love are Halawat al Jibn, Karabij and Baklava.
{A complete listing of the recipes that I’m going to share over this period}
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Designed in the manner of a traditional Ramadan tent (above) but inside a modern air-conditioned set up of the Constellation ballroom, an extensive Iftar Buffet is available from sunset until 9pm during the entire Ramadan followed by a la carte Suhour menu to be enjoyed in the Terrace Tent from 8pm onwards. The Iftar spread is quite elaborate (yes, I did have a preview of it and have written an elaborate post on it). Starting with cold Mezzeh counters (Mezzehs are small dishes served traditionally at the beginning of Middle Eastern meals like Starters), soup and bread stations, salad bars, there will also be hot buffet and live cooking stations serving traditional Middle Eastern, Asian and International cuisine. Apart from live warm Mezzeh counters, grill stations, Pasta stations, cold dessert and hot dessert counters, there will also be live cooking stations preparing a few traditional desserts like Um Ali, one of my favourite Arabic dessert!
Ramadan Tents in Dubai
Traditionally, Ramadan tents are erected during the month of Ramadan, where people can meet right after Maghrib or the sunset so that everyone who’s fasting for Ramadan can break their daily fast with friends and family over an Iftar meal. Dates form an important part of Iftar (three dates are eaten to break the fast, in the tradition of the prophet Mohammed, who broke his fast in this manner). In Dubai, Iftar buffets are organised in many hotels around the city, complete with air-conditioned Ramadan Tents. I have been curious whether the grandeur of these Iftar Buffets contradict some of the very principles of Ramadan, which is abstinence and self-discipline. While some of my Muslim friends do not attain these Buffets because the prayer facilities for Maghrib isn’t there, most of these Ramadan tents nowadays have prayer rooms. As food blogger and artisan chef Dima Sharif explains, ‘While in Dubai, and especially among the expat community, Iftar Buffets are very popular – probably because they are away from family, and in Ramadan tradition has it that you break fast with a large number of people – it is not the actual tradition of Ramadan among most and not in fact the most famous forms of breaking fast. Actually, the tradition and spirit of Ramadan (the essence) is very much alive, and that is my focus this year.
{This indoor Ramadan tent can accommodate up to 400-500 diners. Families and friends can seat themselves around round tables decorated with traditional Arabic lanterns and date platters. Dhs 155/person. E-mail: meet.dubaimarina@theaddress.com or call +97144367777. More info here}
◊—————————————————————◊
My previous post chalks out all about Ramdan in Dubai | Where All You Can Eat. During this entire month, I will be sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but they don’t have access to these restaurant recipes. Each hotel that I have contacted has graciously sent me the recipes. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. Also, my blog giveaway – ‘Theme Night Dinner invite for two’, courtesy, The Address Marina, runs throughout the month of Ramadan.
Click here to enter the Giveaway!
Do join me as I post special recipes from the various signature restaurants in Dubai. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off this amazing dessert – Shaabiyat Kacha to your guests. Happy Cooking!
Unblogging it all… Ishita
Disclaimer: The images of Shabiyat Kacha has been provided by The Address Marina, the rest of the pictures have been taken by me. The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.
You may also be interested in the other recipes in this series:
• Date Gyōza (Japanese Dumpling) | Recipe From ZUMA
• Ginger Lotus Sea Bass | Recipe From Blue Jade, Ritz Carlton
• Chicken Kabsa | Recipe From Asateer, The Palm Atlantis• Sumac Octopus with Pomegranate | Recipe From Celebrity Chef Silvena Rowe
BE SOCIAL. SHARE THIS!
Sumac Octopus with Pomegranate
Category – Seafood/Salad; Cuisine type – Ottoman/Middle Eastern
Courtesy: Chef Silvena Rowe and The H Dubai
Celebrity Chef Silvena Rowe chose to share this amazing recipe from her cookbook Orient Express, specially for my blog readers. The salad looks very dramatic and vibrant, just like Silvena’s personality. It’s easy, uses the popular local spice Sumac and can easily be stirred up.
For the printable recipes →
Serves 8 persons
Ingredients
Octopus – 1, whole weighing around 1.5kg
White Wine Vinegar – 3 tbsp
Lemon – 1/2, juiced
Bay leaves – 2
Black Peppercorns – 3
Sea salt– 1/2 tbsp
Pomegranate Molasses – 2 tbsp
Caster Sugar – 1tbsp
Ground Sumac* – 1/2 tbsp
Red Onion – 1, finely sliced
To serve
Olive Oil – 3 to 4 tbsp
Pomegranate – 1, seeds only
Fresh Oregano – A small bunch, leaves finely chopped
Ground Sumac – extra
Fresh Bread
Method of Preparation
To Poach the Octopus
• Boil 1 lt of water in a saucepan and add the White Vinegar, Lemon juice, Bay leaves, Black Peppercorns and Sea salt. Reduce the heat and simmer for 10 minutes. Using tongs and holding the Octopus by the head, dip it in the simmering poaching liquid 3 times, for about 15 seconds each time. This is known as scaring and will prevent the Octopus tentacles curling up
• Next, place the Octopus in the simmering water and allow it to cook for 30 – 40 minutes. Drain and cool. Then remove the head and use just the body and tentacles. This method of cooking the Octopus is the same whether you are going to grill it or just marinate it as here
• In a bowl, combine the White Vinegar, Pomegranate Molasses, Sugar and Sumac. Stir until the Sugar is completely dissolved. Season, then add the red Onion and chill in the fridge for 30 minutes
To Serve
Slice the Octopus very thinly, almost Sashimi style, and arrange on a platter. Pour over the Pomegranate mixture, then drizzle with the Olive Oil. Scatter over the Pomegranate seeds and Oregano leaves. Season to taste and finally sprinkle with the extra Sumac. Serve with fresh bread
Note on the dish
Octopus can be very tough, so it is best poached before using it in a dish. Use fresh Octopus if possible. If using frozen, be sure to defrost thoroughly.
*Note on Sumac
Sumac is a very popular spice used in the Middle-Eastern dishes, that is often used as a substitute for lemons. The fruits of the genus Rhus (Sumac is any one of approximately 250 species of flowering plants in the genus Rhus and grow in subtropical and temperate regions throughout the world, especially in Africa and North America) are ground into a reddish-purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on Mezze dishes such as Hummus and is added to salads in the Levant. In Iranian (Persian and Kurdish) cuisine, Sumac is added to rice or kebab. In Jordanian and Turkish cuisine, it is added to salad-servings of kebabs and lahmacun. In North America, the Smooth Sumac and the Staghorn Sumac are sometimes used to make a beverage termed Sumac-ade, Indian lemonade or Rhus juice. This drink is made by soaking the drupes in cool water, rubbing them to extract the essence, straining the liquid through a cotton cloth and sweetening it. Native Americans also used the leaves and drupes of the Smooth and Staghorn Sumacs combined with tobacco in traditional smoking mixtures. {Info on Sumac gathered from here}
I love this versatile spice that is used in most Middle Eastern salads {like the Fattoush Salad that I learnt at Six Senses Zighy Bay} and learnt more about it’s usage along with many other dishes from Middle Eastern cuisine on my Arabian Pilgrimage Food Tour With Frying Pan Adventures. Once, I almost finished half the Sumac that was there in the bottle when I spruced up my Tantuni Rolls, a very popular Turkish street food.
{A complete listing of the recipes that I’m going to share over this period}
◊—————————————————————◊
The Magic Of Chef Silvena Rowe
I get a call as I drove, the voice across the phone introducing herself as Silvena Rowe. She invites me to a dinner that very evening, at the Capital Club and explains the menu over the phone and tells me that there’s going to be a real surprise – something that I had never come across in Dubai before. I tell her that I would probably not be able to attend on time and I didn’t want to be rude to join in late for a dinner that was likely to be an exclusive ‘sit down’ one. She tells me it would be okay even if I could come before the dessert is served. After we hung up, I realised that I just spoke to the ‘celebrity chef’ Silvena Rowe and I resented showing no excitement in my voice – the call was so unexpetced. An hour later, I had chucked up all my other plans for the evening, my decision firmed up further by a post that I had previously read on her {Silvena Rowe – Can she shake up Dubai’s Middle Eastern cuisine?}, written by The Hedonista. The end result? I did get splattered on a page on City Times. Not on Page 3 though! 
When I walked in, I blessed myself for having decided to arrive on time – a very formal set up of a 4-course dinner with wine pairing and designated tables for the guests. As the dinner rolled on with a menu created specially by Silvena (loved the Ottoman spiced soft Shell Crab in Coconut and Coriander gravy followed by an equally gorgeous Black Cod which had been glazed in Pomegranate and Sumac), I realised that her persona and flamboyance translated into the menu itself. And the way she served the dessert – the •Dubai• Chocolate explosion, as she described it, was more than just a surprise. Purely theatrical and dramatic from the beginning till the end, this was a complete act. The staff covered the tables with plastic and we were asked to remove our mobile phones from the table. Different sauces were splattered across the round table, coloured edible powders sprinkled over it and finally a chocolate cauldron smashed in front of us – and chocolate truffles, marshmallows, foiled peanuts and almonds – everything splattered all over (above). Suddenly we were like excited children, scampering to dip our loot and gorge. The Hedonista and FooDiva, my blogger friends and co-diners that night would agree that the entire mood of the evening had undergone a total mood swing, from the time we had walked in and by the time we had left.
Ramadan Offering in The H Dubai
Arcadia Lounge, The H Hotel: The buffet is created by Chef Silvena Rowe and is promising a buffet which is ‘fit for the Ottoman kings’. I definitely believe in her, specially, after I have had a preview of the dinner at the Capital Club earlier. The Iftar menu is available from sunset to 11:30pm – unlimited buffet of authentic and contemporary Ottoman and Arabic dishes, including unusual fresh salads and Mezze’s, live cooking stations, homemade desserts and Ramadan beverages. An a la carte Suhour menu is available from 9:00pm to 2:00am, and includes contemporary mezzes, hot dishes and desserts – all prepared by Chef Silvena. Interestingly, one can have an ‘Iftar Treasure Chest’ delivered home which provides an unusual, hearty feast that can feed at least 10 persons. {Dhs 180/person. The Iftar Treasure Chest cost Dhs 795. Call +9714 501 8611. More info here or you may avail the Lime and Tonic discount}
◊—————————————————————◊
My previous post chalks out all about Ramdan in Dubai | Where All You Can Eat. During this entire month, I will be sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but they don’t have access to these restaurant recipes. Each hotel that I have contacted has graciously sent me the recipes. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. Also, my blog giveaway – ‘Theme Night Dinner invite for two’, courtesy, The Address Marina, runs throughout the month of Ramadan.
Click here to enter the Giveaway!
Do join me as I post special recipes from the various signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off this amazing Sumac and Pomegranate Octopus recipe to your guests. Happy Cooking!
Unblogging it all… Ishita
Disclaimer: The images of Octopus Salad and Silvena have been provided by Silvena and she has chosen this recipe from her cookbook to share in my blog. The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.
You may also be interested in these recipes:
• Date Gyōza (Japanese Dumpling) | Recipe From ZUMA
• Ginger Lotus Sea Bass | Recipe From Blue Jade, Ritz Carlton
• Chicken Kabsa | Recipe From Asateer, The Palm Atlantis
BE SOCIAL. SHARE THIS!
Chicken Kabsa
Category – Chicken/Main Course; Cuisine type – Arabic
Courtesy: Asateer, Atlantis, The Palm
Chicken Kabsa is a very popular dish in the Middle East. This special recipe has been shared by Chef Ali El Bourji, the Executive Oriental Chef of Asateer.
For the printable recipes →
Serves 8 persons
Ingredients
Whole Chicken – 2Kg
Cardamom Green – 7gm
Salt – 20gm
White pepper – 10gm
Saffron– 1gm
Black Pepper –5gm
Cumin – 5gm
Nutmeg – 3gm
Cloves – 2gm
Whole black pepper – 2gm
Coriander Powder – 5gm
Onion – 150gm
Tomato Paste – 75gm
Fresh Tomato – 300gm
Capsicum – 250gm
Basmati Rice – 600gm
Vegetables Oil – 150ml
Dried lime – 5gm
Pine Nuts – 25gm
Almond – 25gm
Bay Leaves – 1gm
Cinnamon Sticks – 2
Method of Preparation
• Chop the Onion, cut the Tomatoes, Capsicum in wedges and chop the Coriander
• Heat the Oil in a casserole and add the Onion and Capsicum. Sauté with Cinnamon sticks, Bay leaves, whole Cardamom, Cloves and whole Black Pepper. Then add Chicken and cook for 5 minutes
• Add Tomatoes, the Spices, Salt and Pepper. Cook for a couple of minutes
• Add the water bring to a boil, then reduce heat and cover for 20 minutes
• Add Rice to the pot and mixed well. Cover it again and simmer for 30 to 40 minutes, adding the Raisins for the last 10 minutes or until Rice is tender
• Place the Rice on a large serving dish topped with the Chicken and garnish with Almond and Pine nuts
Note on Kabsa
Kabsa is a Rice and Chicken dish and is considered the National dish of Saudi Arabia. It is also believed to be indigenous to Yemen. In places like Qatar, the United Arab Emirates, Bahrain, Iraq and Kuwait the dish is popularly known as Machbūs and is also served in a similar way. Traditionally, Kabsa is made with long-grained Rice, usually Basmati and is flavoured with spices, meat and vegetables. Chicken, Goat, Lamb, Camel, or sometimes Beef, Fish, and Shrimp may also be used to prepare the Kabsa. The traditional Chicken Machbūs is prepared with a whole Chicken. The garnishing may comprise of Almonds, Pine nuts, Onions and Sultanas. Meat for Kabsa can be cooked in various ways. A popular way of preparing meat is called Mandi, an ancient technique, whereby the meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for Kabsa is Mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, Madghūt, involves cooking the meat in a Pressure cooker. I did have an experience of tasting an amazing Yemeni Mandi on my Arabian Pilgrimage Food Tour With Frying Pan Adventures. {Info on Kabsa gathered from here}
{A complete listing of the recipes that I’m going to share over this period}
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The Asateer tent
Asateer in Atlantis, The Palm: I did have a preview of this stunning tent (above). It felt like a page out of the ‘Arabian Nights’ with unique concepts like the Tahina Fountain a la the Fondue (first pic on the left), live cooking stations offering traditional dishes like Ouzi, a lamb and rice dish infused with Arabic spices – one of my favourite Middle Eastern dishes and presented beautifully (top left); Kebbeh bil Laban; Fish Sayadiyha; Halloumi and other Cheeses; the Katyaef (an Arab dessert commonly served during the month of Ramadan, a puff pastry filled with delicious Akkawi cheese); the Assafiri, a sweet crepe filled with an Arabic cream called Kashta and more. My pick? Ouzi and the Ramadan special juices like Jallab and Karkadeh or the sweet Hibiscus tea. The newly created Atlantis Foodie page has many pictures on the beautiful tent and gives more on the behind-the-scenes activities and other offerings at the resort.
Ramadan Tents in Dubai
Traditionally, Ramadan tents are erected during the month of Ramadan, where people can meet right after Maghrib or the sunset so that everyone who’s fasting for Ramadan can break their daily fast with friends and family over an Iftar meal. Dates form an important part of Iftar (three dates are eaten to break the fast, in the tradition of the prophet Mohammed, who broke his fast in this manner). In Dubai, Iftar buffets are organised in many hotels around the city, complete with air-conditioned Ramadan Tents. I have been curious whether the grandeur of these Iftar Buffets contradict some of the very principles of Ramadan, which is abstinence and self-discipline. While some of my Muslim friends do not attain these Buffets because the prayer facilities for Maghrib isn’t there, most of these Ramadan tents nowadays have prayer rooms. As food blogger and artisan chef Dima Sharif explains, ‘While in Dubai, and especially among the expat community, Iftar Buffets are very popular – probably because they are away from family, and in Ramadan tradition has it that you break fast with a large number of people – it is not the actual tradition of Ramadan among most and not in fact the most famous forms of breaking fast. Actually, the tradition and spirit of Ramadan (the essence) is very much alive, and that is my focus this year.
{The Ramadan tent can hold upto 830 people, has exclusive Majlis areas, prayer rooms. Iftar sunset buffet is priced at Dhs 185/person followed by an a la carte Suhour menu from 9.30pm with a minimum spend of Dhs 120. E-mail asateer@atlantisthepalm.com or call +97144260800. More info here.}
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My previous post chalks out all about Ramdan in Dubai | Where All You Can Eat. During this entire month, I will be sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but they don’t have access to these restaurant recipes. Each hotel that I have contacted has graciously sent me the recipes. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. Also, my blog giveaway – ‘Theme Night Dinner invite for two’, courtesy, The Address Marina, runs throughout the month of Ramadan.
Click here to enter the Giveaway!
Do join me as I post special recipes from the various signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off an ASATEER recipe to your guests. Happy Cooking!
Unblogging it all… Ishita
Disclaimer: Only the Chicken Kasba image has been provide by Asateer, the rest of the pictures have been clicked by me. The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.
You may also be interested in these recipes:
• Date Gyōza (Japanese Dumpling) | Recipe From ZUMA
• Ginger Lotus Sea Bass | Recipe From Blue Jade, Ritz Carlton
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Ginger Lotus Sea Bass
Category – Fish/Main Course; Cuisine type – Vietnamese
Courtesy: BLUE JADE, Ritz Carlton, Jumeirah
Ginger Lotus Sea Bass – where the Sea bass is cooked in Vietnamese Ginger Lemon Sauce, all the way wrapped in Lotus Leaf! Chef Ta Van takes us through a journey through the East, by picking up this dish, the recipe of which is passed on to him by his grandmother. So here’s a heritage dish, as I have experienced in my Masterclass in Blue Jade!
For the printable recipes →
Ingredients
Sea bass fillet – 200g, cut into half
Lemon grass – 20g, finely chopped
Onion shallot – 20g, finely chopped
Garlic – 25g, finely chopped
Galangal – 35g, finely chopped
Corn oil – 15ml
Oyster sauce – 20ml
Coriander – 20g
Mint leaves – 15g
Lime juice – 10ml
Turmeric powder – 1 tsp
Fresh lotus leaf – 1pc
Corn flour – 15g
Ginger – 20g
Shrimp paste – 10g
Method of Preparation
For the Vietnamese Ginger Lemon Sauce
• In a hot pot with Corn Oil, sauté the Lemon grass, Onions, Garlic, Ginger until it achieves a golden color
• Add in water or Fish Stock and bring to boil for 20 minutes
• Add the seasonings – Galangal, Fish sauce, Oyster sauce, Turmeric powder, Mint leaves, Lime juice and Shrimp paste
• Add in the Corn Flour for a thicker consistency
• Turn off the fire, set aside and let it cool down
For the Sea bass
• Marinate the Sea bass in the Vietnamese Ginger Lemon sauce
• Wrap the Sea bass using the lotus leaves
• Place the wrapped Sea bass in an oven pan and grill for about 8 minutes 250° Celsius
• Place the wrapped Sea bass on a plate serve alongside steamed Jasmine Rice
Notes on using Lotus Leaf
I’ve been fascinated by the way the Lotus leaf has been used in this dish (I’ve ended up making the above video as well). Once they have been washed in the running water, just hold the Lotus leaf over the fire (the rough side) for some time. This will prevent the leaf to tear up along the veins once it is folded to wrap up the filet. The use of leaves in different types of cuisine is not uncommon. Banana, Lotus, and even Tobacco leaves are used popularly as wrappers in Asia. Leaves make a wonderful insulator for cooking food. They seal in moisture and nutrients, yielding hot, flavorful dishes. Some leaves, such as cabbage, kale, romaine, and lotus leaves, influence the flavor of the food cooking in them, while others, such as banana leaves, remain neutral. While many leaves are edible, Lotus leaves are generally too fibrous to eat. {Some info from the web}
Note on Vietnamese Cuisine
While other Asian cuisine is considered to be spicy, traditional Vietnamese cooking is generally milder, focusing on fresh ingredients, minimal use of oil, fragrant herbs and vegetables. It is also considered to be one of the healthiest cuisines worldwide. I find Vietnamese dishes to be sweeter than other Asian dishes with the fragrance of sweet Basil leaf playing a very prominent role – even in terms of taste. {More on Vietnamese Cuisine}
Chef’s Note and Secret Tips
Is it really possible to try and recreate these dishes at home and where can I source these authentic Asian sauces and the Lotus leaf in Dubai for an authentic Vietnamese experience at home? Yes, it is possible. Chef Ta Van, gives out more tips – one can buy some of the ingredients here in Dubai such as Sunflower supermarket in Karama (why am I not surprised? Even in my last recipe from ZUMA, Chef Reith had mentioned Karama!), where they sell many Asian ingredients. Can we substitute the Sea Bass for any other fish? Perhaps Cream Dory? According to Chef Ta Van, Cream Dory is too soft and the flesh will break up. The fish shouldn’t be too flaky once it’s cooked in the Ginger Lemon Sauce. {Sunflower Supermarket/Sunflower Thai grocery store – +971 4 396 4611, Google search throws up this location – Al Shafar Building located on Street 12D, off Kuwait Road and opp Dubai Municipality, in Karama}
{A complete listing of the recipes that I’m going to share over this period}
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Masterclass at BLUE JADE, courtesy Ahlan! Gourmet
Blue Jade is a talisman of peace and serenity. It calms and restores, like a veil of slow moving clouds covering the moon. It is spiritual. It ranges in color from pale to mid-blue, sometimes a pale bluish-green, and is widely used to temper emotional upheaval and to restore equilibrium. {More here}
If I have to describe the Ginger Lotus Sea Bass in two words, it will have to be – stunning and beautiful. And it does restore the senses to an equilibrium! And I am thrilled that I have learnt to cook this ‘heritage’ Vietnamese dish as well. The first time I had tasted it, it was when the restaurant had just soft-launched. I joined in late for an exclusive ‘sit-down’ dinner at the restaurant – feeling very apologetic, only to be overwhelmed a few minutes later by the warmth and hospitality shown by Chef Eric Meloche, the Executive Chef and his team. I had missed out on the cooking demonstration given by Chef Ta Van earlier. Destiny favours them who are consistently persistent. So what I missed out on the other night was compensated by an invite from Olivia Spadavechia, the lovely editor from Ahlan! Gourmet, to join a Masterclass at Blue Jade. I am very fond of this lady – she is not only a passionate foodie, but also open to new dishes around the world. Otherwise, how would a relatively unknown Bengali food called Luchi be featured in the magazine as Luchi, and not some Bengali puffed up flatbreads deep fried crispily {Luchi Featured In Ahlan! Gourmet | My Ode To Phulko Luchi!}? So here I was, in a Masterclass where Chef Ta Van took us through a journey into the ‘authentic flavours’ of Asia, by showcasing a few of his favourite dishes. We learnt to cook (and of course eat) the Tempura Maki, Chicken Dim Sum with Bok Choi and Shitake mushrooms, the Ginger Lotus Sea Bass and finally the Vietnamese Banana Sago served with Coconut cream and Pandan Ice cream. I was almost besotted by the Lotus leaf as you can see from the above pictures. And what a beautiful way to present the dish, once the Sea bass was cooked – chop off a bit of the leaf so that each fillet seats snuggled up in individual leaf parcels. The thing I like most about Masterclasses is the opportunity I get to enter the kitchen of a hotel or a restaurant, see the way the expert Chefs cook and the little tips and the •secrets• that I get to snatch at moments. Moreover, the stacked up spice jars on the shelves and the home-made sauces, the pots and pans, the washing and the chopping, the stirring and the running – all these make me feel very comfortable, as if I am in a bigger version of my own kitchen.
Signing off from Blue Jade
The restaurant is open only for dinners. While it is very stately in it’s appearance in the night, entering the restaurant during the daytime for the Masterclass made me realize that it’s a shame that the regular diners would be missing the daytime grandeur of the restaurant. The huge verandah overlooking the sea, the branches of the date palm tree swaying in the breeze – oh, please open up the restaurant for lunch. While fusion food is the fashion of the day, tasting some simple, authentic flavorful food has it’s own charm. I am sure my food blogger friend Debbie, who writes Coffee, Cakes and Running, and who had attended the Masterclass with me, would agree to that. This was like déjavu – doing a Masterclass together. The last time had been in a very contrasting kitchen – the kitchen of a floating restaurant in the fishermen’s village, in a small island called Koh Klang in Thailand {Baan Ma-Yhing Restaurant In The Fishermen’s Village | Recipe of Thai Red Curry As We Cook ‘fresh catch’ Baramundi!}, where the cook cum owner – Bao taught us some exotic Southern Thai food.
Blue Jade, Ritz Carlton: – A fine dining Pan Asian restaurant
Location: Ritz Carlton, on The Walk
Tel No: 971 4 318 6150; E-mail: dine.dubai@ritzcarlton.com
More info: Website, Facebook
Ramadan offering in Ritz Carlton
Al Waha Tent: The Ramadan tent is set amidst the new lush gardens of the resort, overlooking the the Palm Jumeirah and Arabian Gulf. The Iftar buffet consists of International dishes as well as traditional Arabic dishes such as Lamb Ouzi, Manakish and live Shawarma stations. {Iftar Buffet starts at sunset until 8:30pm and is priced at Dhs 200/person. An a la carte Suhour menu is available with minimum spend of Dhs 100/person from 8:30am upto 2:00am. Call +971 4 399 4000. More info here}
◊—————————————————————◊
My previous post chalks out all about Ramdan in Dubai | Where All You Can Eat. During this entire month, I will be sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but they don’t have access to these restaurant recipes. Each hotel that I have contacted has graciously sent me the recipes. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. Also, my blog giveaway – ‘Theme Night Dinner invite for two’, courtesy, The Address Marina, runs throughout the month of Ramadan.
Click here to enter the Giveaway!
Do join me as I post special recipes from the various signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off a BLUE JADE recipe to your guests. Happy Cooking!
Unblogging it all… Ishita
Disclaimer: The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.
More on the various aspects of Ramadan from my blogger friends
• Spirit of Ramadan – Dima Sharif
• The many sides of Ramadan and Iftar in Dubai – My Custard Pie
• My Ramadan: Suhoor through the Years – Arabic Zeal
• Where can I lunch over Ramadan in Dubai?…oh and breakfast too please – FooDiva
• Ramadan and iftar – what it means for the food traveller – The Hedonista
• Ramadan 101 – Coffee, Cakes and Running
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Date Gyōza (Japanese Dumpling)
Category – Starters/Main Course; Cuisine type – Japanese
Courtesy: ZUMA
Gyōzas are Japanese versions of dumplings. ZUMA is known for its authentic but non-traditional take on Japanese food. Not surprising then, that these Date Gyōzas were created specially and added to the ZUMA menu during last Ramadan.
For the printable recipes →
Ingredients
Spinach – 1kg
Shallots – 10, finely chopped
Garlic cloves – 10, finely chopped
Water Chestnuts – 500g, roughly chopped
Rice Vinegar – 150ml
Table Salt – ½ tsp
Dates
Olive oil
Sesame Oil
Gyōza wrappers or Wonton wrappers, cut into rounds
Garnish
Fried leeks
Dried chilli julienne
Spring Onion, chopped
2 tbsp Wafu dressing*
Method of Preparation
• Sauté the Spinach with Olive Oil, Shallot and Garlic until soft. Squeeze dry and roughly chop. Leave to cool then mix with Vinegar, Water Chestnuts and Salt
• Place 1tbsp of spinach mix in the centre of the Gyōza wrappers, fold in & pleating the edges, and adding ½ date to each Gyōza
• Mix all garnish ingredients and keep aside
• In a large frying pan with lid, heat a little oil over a medium high heat. Place the dumplings in the pan, pleated side up and cook for three minutes until browned on the bottom
• Pour in ¼ cup water – be careful, it will hiss and splatter – then drizzle ½ tsp Sesame Oil around the edge. Cover with the lid to trap in the moisture. Then lower the heat to keep the liquid at a bare simmer
• Cook for two minutes until the wrappers appear translucent and the Gyōzas feel firm. Remove the lid and cook until the water has evaporated and you hear a sizzling sound
• Garnish and serve hot, accompanied by the Wafu dressing
* Wafu is a ‘Japanese-style dressing’, a Vinaigrette-type salad dressing based on Soy Sauce, popular in Japan. The standard Wafu dressing consists of a mixture of Japanese Soy Sauce, Rice Vinegar and Vegetable oil. There are many variations flavoured with additional ingredients such as Aonori, Shiso, grated Ginger, Umeboshi puree, Wasabi or citrus fruits such as Yuzu. (Info from the web)
Notes on Gyōzas
Traditionally, the Japanese Gyōzas are very lightly flavored with Salt, Soy, and the wrappers are much thinner than regular Chinese or Nepalese dumplings – they are almost translucent. The most popular preparation is the pan-fried style called Yaki-gyōza, in which the dumpling is first fried on one flat side, creating a crispy skin. Then water is added and the pan is sealed with a lid until the upper part of the Gyōza is steamed. Other popular methods include boiled Sui-gyōza and deep fried Age-gyōza. {Info from the web}
Chef’s Note and Secret Tips
Is it really possible to try and recreate these dishes at home and how source authentic Tuna in Dubai for an authentic Japanese experience at home? Yes, it is possible. Chef Reith Othman, the Executive Chef of ZUMA gives out more tips – one can buy some of the ingredients here in Dubai such as Deans Trading in Karama (why am I not surprised?), where they sell many Japanese ingredients. One can get the tuna from Waitrose and Market & Platters in the JBR – Marina area. Though not exactly the ZUMA grade, but they are good enough. {Waitrose Website; Market and Platter: +97144504466; info@marketandplatters.com}
{A complete listing of the recipes that I’m going to share over this period}
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ZUMA is an experience
I am ZUMA-fied!
Once you’ve been to ZUMA, you are supposed to scream out I am ZUMA-fied! I’m utterly, absolutely, devotedly ZUMAfied. Based on the traditional Japanese izakaya style or the informal eating and drinking in which dishes are brought to the table continuously throughout the meal, what strikes me about ZUMA is the simplicity in presentation of each dish and how each of dish hits all the right combination of flavours. Recently, ZUMA introduced five new dishes to its a la carte Summer menu – Tuna and Langoustine Tartar with ginger and garlic yuzu dressing (recipe coming soon), thinly sliced Splendid Alfonsino with Kabosu lime and Chilli Onion relish, fatty Tuna Sashmi (yes, recipe coming for this one too), Sesame Chilli Ponzu, Grilled Broccoli and Shiso Butter Panko and the Chicken Wings Tempura with a spicy Lemon dressing. What can I say? I was ZUMA-fied again!
What makes ZUMA different?
Probably the very factors that differentiate ZUMA from the rest, contributes to the image that the restaurant has – it is exclusive, top-quality and it is pricey. Most of the ingredients are sourced from Japan. I end up asking Chef Reith – considering that I do have an affinity for locavorism, can these not be locally sourced? The warm waters of UAE does not give out a catch which offers the same taste that a ZUMA fish dish requires. He explained more on using and sourcing of the Tuna. ‘The tuna variety that we look for is a wild catch and we look for a fish which weighs around 100-120 kg. The fish is sold through auction and ZUMA has been lucky enough to get a good grade Tuna at a good price.’ So how much of Tuna does ZUMA require? ‘Every month we use around 180kg of Tuna’. Apart from Tuna, what are the other fresh produce and fish that ZUMA sources from Japan? Different types of fish like Snapper, File fish, Splendid Alfonsino, Baby Squid, all types of seasonal fish and vegetables like Daikon, Spring Onion, Shishito Peppers, fresh edible flowers, herbs and seasonal fruits.
Signing off from ZUMA
At an odd hour on a late afternoon, I got to see many things inside the restaurant that I wouldn’t be able to witness at a regular dining hour. The entire place was filled with the fragrance of the Kabosu lime. And the young Chef diligently kept on scraping the peels from a basket full of these limes (above). Neither my incessant clicking nor my incessant chatter deterred him from his objective. His meticulous chopping highlighted one of the philosophies of ZUMA – consistency in creating good quality food all in all the ZUMA restaurants across the world, something that the founder Chef Rainer Becker has been inspiring his team to achieve. I loved the space – with so much of natural light filtering through the wall to wall glass windows and groups of different coloured couches segregating the entire space into individual lounging areas, while at the same time fusing into one huge lounge. I love the taste of the food that is served. I love the look of the food that is served. And I love plunging into the soft and comfy red couches, although red is not my colour!
ZUMA: Is an award winning Japanese fine dining restaurant (listed 87 in San Pellegrino’s ‘The World’s 50 Best Restaurants’; Best Business Lunch, Best Japanese in Time Out Dubai Restaurant Awards 2013; Best Lounge Bar in Time Out Nightlife Awards 2013; Best Asian in BBC Good Food Awards 2013)
Location: Gate Village 06, DIFC
Tel No: +9714425 5660; E-mail: reservations@zumarestaurant.ae
More info: Website
Ramadan timing
ZUMA Restaurant and Lounge:
Lunch: Sun – Thu 12:30 – 15:00, Fri – Sat 12:30 – 15:30 (Note: Friday Brunch will pause over summer and resume on Friday 4 October, 2013); Dinner: Sat – Weds 19:00 – 11:00, Thurs – Fri 19:00 – 12:00am
ZUMA Bar: Sat – Weds 12:00pm – 12:00am, Thurs – Fri 12:00pm – 1:00am; Bar Snacks menu: Available 12:30pm – 12:00am all week; Alcohol will only be available after Iftaar
◊—————————————————————◊
My previous post chalks out all about Ramdan in Dubai | Where All You Can Eat. During this entire month, I will be sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but they don’t have access to these restaurant recipes. Each hotel that I have contacted has graciously sent me the recipes. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. As she says, I am discussing all that and more throughout the 30 days of the Holy month, so do check out the posts, and I assure you by the end of the month, anyone who’s read the posts will have explored Ramadan fully this year, and got a better understanding of the Ramadan’. Also, do enter my blog giveaway – ‘Theme Night Dinner invite for two’, courtesy The Address Marina, as it runs throughout the month of Ramadan.
Click here to enter the Giveaway!
Do join me as I do special recipe postings from signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off a ZUMA recipe to your guests. Happy Cooking!
Unblogging it all… Ishita
Disclaimer: Only the Gyōza image has been provided by Zuma, the rest of the pictures have been clicked by me. The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.
More on the various aspects of Ramadan from my blogger friends
• Spirit of Ramadan – Dima Sharif
• The many sides of Ramadan and Iftar in Dubai – My Custard Pie
• My Ramadan: Suhoor through the Years – Arabic Zeal
• Where can I lunch over Ramadan in Dubai?…oh and breakfast too please – FooDiva
• Ramadan and iftar – what it means for the food traveller – The Hedonista
• Ramadan 101 – Coffee, Cakes and Running
BE SOCIAL. SHARE THIS!
Special recipes in my blog during Ramadan
Today marks the start of the holy month of Ramadan. And during this entire month, I will be sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but they don’t have access to these restaurant recipes. Each hotel that I have contacted has graciously sent me the recipes. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. As she says, I am discussing all that and more throughout the 30 days of the Holy month, so do check out the posts, and I assure you by the end of the month, anyone who’s read the posts will have explored Ramadan fully this year, and got a better understanding of the Ramadan’. Also, do enter my blog giveaway – ‘Theme Night Dinner invite for two’, courtesy The Address Marina, as it runs throughout the month of Ramadan.
What is Ramadan?
• Ramadan is regarded as the holiest month of the Islamic calendar and lasts between 29 and 30 days.
• Ramadan is the period in which the first verses of the Holy Qur’an were said to be revealed to Prophet Mohammed and it is the ninth month of the Islamic calendar.
• Fasting is one of the five pillars of Islam and during Ramadan Muslims fast from sunrise until sunset.
• Many Muslims will rise before dawn for a small pre-fast meal called Suhoor, and will break the fast at sunset with a meal called Iftar.
• Ramadan concludes with a three day festival, the Eid al-Fitr, which when translated means ‘The festival of breaking the fast’.
• Eid al-Fitr marks the end of the holy month of fasting and is a culmination of the month-long path towards a higher spiritual state.
More on Ramadan
Gulf News writes about all you need to know about Ramadan. This is also a time for spiritual awakening, self-evaluation, humility and giving and is explained by Sheikh Mohammed Centre for Cultural Understanding, while Khaleej Times writes about the essence of Ramadan.
An humble Iftar experience in Dubai
One of the humblest Iftar experiences I’ve experienced, has been at the Sheikh Mohammed Centre for Cultural Understanding (SMCCU). Located in the wind-towered heritage area of Bastakiya (above) in Al Fahidi district, you can learn about the Islamic tradition of fasting here, followed by a walk around the entire historical site and a visit to the Diwan Masjid. {House 26, Al Mussallah Road, Al Fahidi District, Bur Dubai; E-mail smccu@cultures.ae or call +97143536666. More info here}
Ramadan Tents in Dubai
Traditionally, Ramadan tents are erected during the month of Ramadan, where people can meet right after Maghrib or the sunset so that everyone who’s fasting for Ramadan can break their daily fast with friends and family over an Iftar meal. Dates form an important part of Iftar (three dates are eaten to break the fast, in the tradition of the prophet Mohammed, who broke his fast in this manner). In Dubai, Iftar buffets are organised in many hotels around the city, complete with air-conditioned Ramadan Tents. I have been curious whether the grandeur of these Iftar Buffets contradict some of the very principles of Ramadan, which is abstinence and self-discipline. While some of my Muslim friends do not attain these Buffets because the prayer facilities for Maghrib isn’t there, most of these Ramadan tents nowadays have prayer rooms. As Dima Sharif explains ‘While in Dubai, and especially among the expat community, Iftar Buffets are very popular – probably because they are away from family, and in Ramadan tradition has it that you break fast with a large number of people – it is not the actual tradition of Ramadan among most and not in fact the most famous forms of breaking fast. Actually, the tradition and spirit of Ramadan (the essence) is very much alive, and that is my focus this year.
Asateer in Atlantis, The Palm: I did have a preview of this stunning tent (above). It felt like a page out of the ‘Arabian Nights’ with unique concepts like the Tahina Fountain a la the Fondue (first pic on the left), live cooking stations offering traditional dishes like Ouzi, a lamb and rice dish infused with Arabic spices – one of my favourite Middle Eastern dishes and presented beautifully (top left); Kebbeh bil Laban; Fish Sayadiyha; Halloumi and other Cheeses; the Katyaef (an Arab dessert commonly served during the month of Ramadan, a puff pastry filled with delicious Akkawi cheese); the Assafiri, a sweet crepe filled with an Arabic cream called Kashta and more. My pick? Ouzi and the Ramadan special juices like Jallab and Karkadeh or the sweet Hibiscus tea! {The Ramadan tent can hold upto 830 people, has exclusive Majlis areas, prayer rooms. Iftar sunset buffet is priced at Dhs 185/person followed by an a la carte Suhour menu from 9.30pm with a minimum spend of Dhs 120. E-mail asateer@atlantisthepalm.com or call +97144260800. More info here.}
The Address Marina: Designed in the manner of a traditional Ramadan tent (above) but inside a modern air-conditioned set up of the Constellation ballroom, an extensive Iftar Buffet is available from sunset until 9pm during the entire Ramadan followed by a la carte Suhour menu to be enjoyed in the Terrace Tent from 8pm onwards. The Iftar spread is quite elaborate (yes, I did have a preview of it). Starting with cold Mezzeh counters (Mezzehs are small dishes served traditionally at the beginning of Middle Eastern meals like Starters), soup and bread stations, salad bars, there will also be hot buffet and live cooking stations serving traditional Middle Eastern, Asian and International cuisine. Apart from live warm Mezzeh counters, grill stations, Pasta stations, cold dessert and hot dessert counters, there will also be live cooking stations preparing a few traditional desserts like Um Ali. {This indoor Ramadan tent can accommodate up to 400-500 diners. Families and friends can seat themselves around round tables decorated with traditional Arabic lanterns and date platters. Dhs 155/person. E-mail: meet.dubaimarina@theaddress.com or call +97144367777. More info here}
Ewaan, The Palace Downtown: A very Arabian experience of Ramadan tent with regal arches and wooden trellis, by the poolside and with a view of the Dubai fountains and Burj Khalifa. Interestingly, Ewaan will be offering an all-day dining with a traditional Iftar buffet starting during sunset until 9pm and a la carte menu for Suhoor after 9pm upto 2 am on weekdays and 3am on weekends. {Ifar buffet is priced at Dhs 195/person and a la carte Suhour menu requires a minimum spend of Dhs 150/person. Email dine@thepalace.com or call +97144287806. More info here}
Al Waha Tent, Ritz Carlton, Jumeirah: The Ramadan tent is set amidst the new lush gardens of the resort, overlooking the the Palm Jumeirah and Arabian Gulf. The Iftar buffet consists of International dishes as well as traditional Arabic dishes such as Lamb Ouzi, Manakish and live Shawarma stations. {Iftar Buffet starts at sunset until 8:30pm and is priced at Dhs 200/person. An a la carte Suhour menu is available with minimum spend of Dhs 100/person from 8:30am upto 2:00am. Call +97143994000. More info here}
Vantage Terrace, The Sheraton MOE: This is a Shisha Lounge with comfortable oriental-style tent which can accomodate up to 50 people after Iftar for Sisha and Suhour with music, games, TV and kids corner in soda box. {From sunset to 2 am daily. More info here}
Sheraton, Jumeirah Beach Resort: An air conditioned Ramadan Tent in the gardens overlooking the Arabian Gulf can accommodate up to 350 people and serves Arabic and International dishes with live cooking stations. This is open until early morning. {Ifar buffet is priced at Dhs 185/person and a la carte Suhour menu is available. Call +9714315 3862. More info here}
Other Iftar Buffets
Levantine, in Atlantis, The Palm: The Lebanese restaurant at Atlantis will feature cuisines from around the region with an Iftar set menu of Ramadan juices, classic Arabian Mezzeh or Starters and grilled meats cooked over charcoal. A Suhour set menu will be available from 9:00pm – 1:00am, with Shisha served at the Levantine Bar Terrace from 7:00pm – 2:00am. {Both Iftar and Suhour set menu is priced at Dhs 185/person. E-mail restaurantreservations@atlantisthepalm.com or call +97144262626. More info here}
Kaleidoscope, in Atlantis, The Palm: With interactive open kitchen and live cooking stations, one can choose between a traditional Iftar Buffet from 6:00pm until 8:30pm or dinner buffet consisting of Indian, International and Arabic menu from 9:00pm until 11:00pm {Buffet is priced at Dhs 195/person. E-mail restaurantreservations@atlantisthepalm.com or call +97144262626. More info here}
Al Nafoorah Marquee, Jumeirah Emirates Towers: Iftar will be served in the signature Lebanese restaurant as well as the unique air-conditioned Ramadan marquee on the terrace with a sumptuous spread of hot and cold mezze, special Ramadan juices from sunset until 9pm. Suhour will be served off the a la carte menu with live stations for Ramadan sweets and desserts from 10:00pm until 2:00am. {Iftar Buffet is priced at Dhs 170/person and for groups of 20 or more, a family style Suhour menu is available at Dhs 180/person. Call +9714319 8088. More info here}
Sanabel, The Sheraton MOE: The Iftar buffet starts from sunset and continues upto 10pm daily and includes hot and cold Arabic mezze, main course selection, and traditional Ramadan drinks. After Iftar, Shisha can be enjoyed in oriental-style Ramadan lounge tent at the Vantage Terrace. {Dhs 120/person and special group offers are available. Call +97143772000. More info here}. Sanabel also offers lunch buffet options – salads, cold entrees, Arabic mezze and desserts are available for Dhs 45/person including starter and dessert; Dhs 65/person including starter, main course and dessert {12:30 pm – 4 pm daily}
Rare Restaurant, The Desert Palm: A bit of a drive away from the city, this is a lovely location with cool-air portico terrace amidst lush green polo fields. The Iftar menu in the Rare Restaurant has been specially crafted to serve freshly prepared Arabic delicacies like lamb soup and homemade mezze, live lobster, grilled to order and a selection of Arabic desserts and sweets. A very late Suhour is available from midnight till 3:00am. {Iftar menu is priced at Dhs 145/adult and group offerings are available from Dhs 110/person. Suhour is priced at Dhs 95/person. E-mail info@desertpalm.ae or call +97143238888. More info here}
Yalumba, Le Meridien Airport: The Iftar dinner buffet starts at sunset until 8.30pm and consists of Arabic specialities like Lamb Ouzi, Moroccan Lamb, Chicken tagine, hot & cold mezzehs, warm soups, grills, live cooking stations, Arabic sweets and more. {Dhs 159/person; E-mail yalumba.lmdubai@lemeridien.com or call +97147022455. More info here}
The Sunken Garden, Ritz Carlton @DIFC: The Iftar as well as Suhour can be enjoyed in an unique Ramadan Garden. One can dine outdoors on the air-conditioned terrace or The Sunken Garden, surrounded by a serene landscape of palm trees and a dramatic water fountain, while the indoor experience is set against the backdrop of a colorful spice souk. The Iftar buffet offers traditional Arabic cuisine as well as a range of dishes with a Mediterranean influence, live Fattayer station, with demonstration of how to make the popular Levantine dishes like toasted pita, chickpeas and tahini-yogurt sauce. Suhour will be served from an la carte menu from 9pm. {Dhs 225/person; E-mail difcrestaurants@ritzcarlton.com or call +97143722323. More info here}
New kid on the block
The Oberoi Dubai: Hailing from Kolkata, I have an affinity for this latest entrant to the Dubai’s burgeoning F&B scene, as the first Oberoi Hotel is in Kolkata and I have umbilical connection to it! You can enjoy Iftar at The Oberoi Ballroom or in Nine7One, the eclectic restaurant overlooking a courtyard with an outdoor seating and a large water feature. {Dhs 190-Dhs 230/person in the Ballroom Dhs 180/person in Nine7One from sunset to 11:00pm. An a la carte Suhour menu is available from 11:00pm until 2:00am. E-mail restaurants.dubai@oberoihotels.com or call +97144444444. More info here}
Regional Iftar treats
Indian Cuisine – Mahec, Le Meridien Airport: The Iftar dinner buffet consists of Indian speciality like Chicken Kadhai, Lamb Roganjosh, Jhinga Biriyani or Biriyani cooked with herbs with prawns and the very traditional Indian dessert – the Kulfi and Faloodeh. {Dhs 149/person; E-mail dine@mahecdining.com or call +97147022615. More info here}
Turkish Cuisine – Auris Plaza Hotel, Al Barsha: The Academy of Culinary Arts, Istanbul presents Turkish Food Festival during the entire month of Ramadan featuring regional dishes from Turkey. {Priced at Dhs 125/person; E-mail fb.plaza@auris-hotels.com or call +97144554839/4840. More info here}
Ottoman Cuisine – Arcadia Lounge, The H Hotel: The buffet is created by the world-famous celebrity Chef Silvena Rowe. She’s promising a buffet which is ‘fit for the Ottoman kings’ and I definitely believe her, after I have had a preview of a dinner hosted by her at the Capital Club recently. The Iftar menu is available Available from sunset to 11:30pm, while an a La Carte Suhour menu is available from 9:00pm to 2:00am, including a selection of contemporary mezzes, hot dishes, and desserts prepared by Chef Silvena. {Call +97145018888. More info here. Booking through Lime and Tonic will get you a discount}
Steak? – Gaucho, DIFC: Unlimited Gaucho food? Sounds incredible to me with the menu consisting of fresh dates, unlimited Latin American breads served with fresh Chimichurri and Guacamole, soup of the day and a combination of fresh Ecuadorian, Seabass and Tuna ceviche spoons, hot Parrillada selection of Beef Chorizo Sausage, grilled Gambas, mini Duck and corn husk Empanadas. For the main course, diners can choose one of the following – a trio of Steak Medallions; the Gaucho Burger with Argentine beef and cheddar cheese, Chipotle chutney and roasted onion mayonnaise; Churrasco De Ancho – a rib-eye spiral cut, slow grilled with Chimichurri; grilled Tuna Loin served on a roasted pepper salad with crispy capers and olive oil or a Buffalo Ricotta and Spinach Ravioli seasoned with Basil Pesto and Parmesan. Desserts include chocolate truffles, salted Dulce De Leche, Macadamia Cheesecake, Lemon and Poppy seed shortbread. {Dhs 295/person; E-mail dubai@gauchorestaurants.com or Call 97144227898. More info here}
Emirati Cuisine – Barjeel Guest House: Located in the Heritage Village, you can dine in traditional Emirati Style. {Dhs 75/person all inclusive. E-mail info@barjeelguesthouse.com or call +97143544424. More info here}
Places offering all-day dining, takeaways and home deliveries
From the above places, lunch options are available in Sanabel, Gaucho, Ewaan etc. Food blogger FooDiva, has rounded up many independent eateries open to dine in for lunch and in some cases breakfast too. Many restaurants offer home delivery and take aways during the daytime throughout the month of Ramadan. Food On Click is an online food delivery hub and has a list of restaurants, categorized according to region, cuisines and whether a restaurant offers services during Ramadan. You can schedule the timing of the arrival of your food parcel with the Iftar timings. While my first experience had been superb with this online food portal with the food arriving exactly on time, the second experience had been disastrous, with the problem finally pinned down to the particular restaurant failing to process the right order.
A different kind of Iftar
Sacred Sunset Voyage, Frying Pan Adventures: You can join Arva (I have previously had an incredible 4hours 26 min and 1 sec long food tour in Deira), on the roads of Old Dubai at sunset, learn about the significance of Ramadan, whilst experiencing an ‘Iftar’ menu that might feature any of the favourite seasonal Ramadan treats: crunchy fritters from the Indian subcontinent, bowls of heart-warming Moroccan lentil soup, Iraqi meat and bulgur patties, a traditional Arabic porridge full of hearty wheat and meat, fried baby pancakes stuffed with fresh cream. {Lasting 3 – 4 hours, the tour costs Dhs 350/person includes food, select beverages, pick-up/drop-off from Mall of Emirates, transport during tour and tour guide services. More info here}
Dine with a conscience and give back
Rainforest Cafe: The cafe has created special 5, 6, 7 courses Iftar buffet which includes traditional Arabic dishes like Tabouleh salad, Meatballs served with Egyptian Rice, Basbousa, Kunafa and more. The cafe is organising ‘Toys & Clothes Drop’ during the month of Ramadan – every child who drops toys or clothes gets a special certificate and all the collected toys will be donated to a Charity Association. {Dhs 99 – Dhs 149; Cafe opens at 5pm upto 2:00am; Call +97143308515. More info here}
SimSim: The ‘cute’ Levantine restaurant at The Walk in JBR will be serving regional specialities during Ramadan. The Iftaar and Suhour menus include special dishes, drinks and desserts from Palestine, Jordan, Lebanon, Syria, Turkey and Egypt. These are Mansaf, Shakshukat Bandora, Fattet Batinjan bil Lahmeh, Musakhan Dajaj, Fattoush Gazawi, Osmalieh, Bozah Arabi and Tamriyeh. The restaurant has committed that 10% of all profits during the month of Ramadan, to the Al Jalila Foundation, a non-profit organisation established by HH Sheikh Mohammed Bin Rashid Al Maktoum, Vice-President and Prime Minister of the UAE and Ruler of Dubai, to support medical education and research. {Iftar Menu is priced at Dhs 115/person and starts from sunset. The Suhour is served a la carte and the last order can be placed as late as 3:00am! Call +97144542319. More info here}
What Ramadan means to me, a non-Muslim
A cumulative rewind from a few of my earlier posts… My own religious philosophy stems from growing up in a multicultural city of Kolkata with friends having different faith and religion. The city is known to be decadent. But is is also known to be enlightened. For me, it is important that the very essence of Ramadan shouldn’t be lost in all the opulence and the lavishness showered in the way Iftar is observed in the city of Dubai. The breaking of the fast shouldn’t crumble the very essence of why it is observed in the first case. So as you enjoy your Iftar meals with your family and friends, please ensure that there is no food wastage. A small snapshot comes in mind from my last year’s Ramadan experience in Kolkata – as Iftar set in, everybody set out to break their Roza/fast. An amazing experience ensued. People formed groups – on the roads, in corners, behind stalls and prayed on the street and started picking on dates and nuts and other savouries from the same plate (below). These were strangers breaking their fast together – strangers bonded by the same belief, faith and principle!
This is the holy month for the Muslims the world over. In the UAE, everybody – both the Muslims and the non-Muslims, is cued in to the holy fervor of the holy month. The non-Muslims too have to refrain from eating and drinking in public during the fasting hours and Iftar can be enjoyed by everybody at various Iftar Buffets, organised in many restaurants and hotels around the city (beyond the listing I’ve made – you’ll find in Zomato, for different price range). If you are living around the Bur Dubai region, you can actually hear the cannon of the Union House boom, every evening, to signal the end of the day’s fasting (the calculation of the Iftar and the other prayer timings is a very laborious process), which is pretty much a Dubai tradition (watch here).
Click here to enter the Giveaway!
The contest for my Blog giveaway closes on the 9th August and the winner can enjoy dining at his/her choice of ‘Theme Night’ in the Mazina, The Address Marina, after the Ramadan month is over. And do join me as I post special recipes from the various signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and the spirit of Ramadan, wherever you are!
Unblogging it all… Ishita
Please note that this blog is not a sponsored blog and the subject, story, opinions and views stated here are my own and are independent. While you enjoy reading the posts with lot of visuals, please do not use any material from this post. You can catch my daily travel and food journey on Instagram, Facebook and Twitter. 
More on the various aspects of Ramadan from my blogger friends
• Spirit of Ramadan – Dima Sharif
• The many sides of Ramadan and Iftar in Dubai – My Custard Pie
• My Ramadan: Suhoor through the Years – Arabic Zeal
• Where can I lunch over Ramadan in Dubai?…oh and breakfast too please – FooDiva
• Ramadan and iftar – what it means for the food traveller – The Hedonista
• Ramadan 101 – Coffee, Cakes and Running
IshitaUnblogged 