dubai

Secret squirrel Karen McLean dazzles

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SHHH! SECRETS AHEAD

Im about to share a very yummy secret with you. Correction: many secrets that will help you cook and eat healthy as well as tasty. And creating  these recipes and sharing them freely is a slender, slim and sunshiny young girl. I was  so rivetted by her instagram posts that I requested to meet her. Whoa! What an amazing success story…Karen McLean , this Australian-Vietnamese girl moved to Dubai only two years ago and since then has millions of fan followers. She’s a qualified CA who came to a foreign country (Dubai), loves cooking and her dad and grandpa are amazing cooks. But healthy eating recipes are her very own and it was accidentally that Karen started sharing them on her website and instagram and voila! her fan following hit sky high.

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MY DATE WITH HEALTH AND TASTE

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MY DOUBLE TREAT

It’s a treat to beat all treats. A Double Treat, whichever way you look at it. And Im not only referring to the delicious nutritious dates (which I cant stop eating) but also my delightful dates from South India. The brilliant Executive chef Thirimalai Murugan ‘s award winning dish blends South India and Dubai so is it any wonder that the dish was given highly prestigious  UAE award? The creative and hard working chef from kanyakumari has not only honed his talents all over the world, but has also spearheaded many a hotel pre-opening team.

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#DubaiDiaries: DIVINE DESSERT IN THE DESERT

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Dessert Delights: Chef Cizeron and Deveekaa Nijhawan
Dessert Delights: Chef Cizeron and Deveekaa Nijhawan

 

A request. Please take a look at the accompanying photograph: would you believe I shot this in the hot,  arid desert? Such a fabulous relief to be amongst lush tropical gardens and trees in this concrete skyscrapered Dubai! It gets even more exciting because here in the cosmopolitan, diverse Dubai, not only does this multi-talented, brilliant Executive chef share his recipe of my most favorite dessert, the Crepes Suzette but many an invaluable multi-cuisine cooking tip too. Here he is, flambéing the pancake dessert by drizzling the Grand Marnier liquor down the orange rind and swapping many an interesting culinary story too.

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#MyDubaiDiaries: Roberto’s

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While researching for my latest book, I dined at Roberto’s, the contemporary Italian restaurant in Dubai.

The elaborate menu is set by the brilliant Executive Chef Andrea Mugavero.

Roberto’s houses three refreshing concepts under one roof: the elegant main dining room, Il Ristorante, the buzzing lounge, Il Salotto, and an open air terrace, La Terrazza. Combined, these three areas create a unique sense of belonging appropriate for all occations.

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#MyDubaiDiaries: La Petite Mansion

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I dine at the wondeful, La Petite Maison, where we  trip out on the worlds best French toast and Burrata. This restaurant has been rated amongst the World’s 100 best restaurants. Local produce, notably artichokes, courgettes, lemons, olives, tomatoes, peppers and girolles are used generously with sea food, meat and fresh pasta to produce a style that’s light and healthy at La Petite Maison.

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SPECTACULAR FEAST

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Feasting on the spirit of Dubai with Cynthia Munoz and Chef Alan Gobeil in Zeta
Feasting on the spirit of Dubai with Cynthia Munoz and Chef Alan Gobeil in Zeta

Here’s a feast to beat all feasts. It pampers all my senses…there is light, sound, dance, music and ofcourse food. As though all this were not enough there is also the worlds tallest building and the worlds biggest choreographed fountain to keep me company. If the accompanying photograph had a video and sound track, heres what you’d see and hear… glittering and shimmering fountains leaping and swirling and twirling into the evening sky as different colored lights bathe and sway with them. These fountains dance to music and Whitney Houston’s husky ”I’ll always love you” echoes sensuously as the fountains sway to it’s melody. And as though blessing it all and taking the ringside seat like a benevolent all-caring Pasha is the worlds tallest building, The Burj Khalifa which shimmers glamorously. And right here while feasting on this spectacle I am feasting on the freshest of fare created by the brilliant Executive chef Alain Gobeil . All this is the glamorous Zeta Restaurant where the heart of Dubai seems to throb  in all it’s  glory. In many different ways.

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RECIPE TO DAZZLE

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Qbara 1 (1)

I’m excited! I call it “to have your dazzle and eat it too”. Not only do I dine in the most exquisite symbol of Dubai but also come away with it’s treasured recipes for you. “Qbara” is the name of this sexily glamorous restaurant. “Qbara” the word is “Arabic” back to front. Qbara itself is Arabic dining inside-out. And so it is acknowledged to be  “the Dubai experience”.  It distills  Arabic flair, glamorizes  it and  modernizes it too.

Here, the glamorously sprawling  space seduces all the senses. Dramatically lit, with a brilliant interplay of light and shadow, it shimmers with a humongous and beautiful chandelier (of what seems to be large pearls). Beautiful hostesses lead you into a dimly lit, two leveled large dining area. As does the surrealistic  wall  with it’s  mesmerizing 3D sound and light effect.From the upper level, guests can look down on the restaurant in all its glory.

The food dazzles: dish after dish had visual and gustatory starbursts.The magic  comes on thick and fast…compressed, refreshing  sweet watermelon off set by the salty luscious shanklish cheese. The delightful falafel salad, followed by mellow, fragrant fish and rice,  succulent, robust  lamb. Delicate, raw Yellowtail and char-grilled spicy quail pieces, wrapped in vine leaves. The list goes on and on. My gracious hosts Alia Bin Hendi and Anass Allouch explain many an Arabic term and I feast on the conversation as I do on the fabulous food. Camels milk icecream in erotic embrace with crushed baklava delights. The piece de resistance? sensational honey and vanilla panacotta, topped with yards of sweet gossamer Iranian candyfloss pashmak.

Creating this magic is the extraordinarily gifted Colin Clague. Born in the Isle of man, Chef Clague  has worked with icons like Anton Mosimann and Sir Terence Conran, Clague has not only worked and travelled the world  but also spearheaded the pre-opening teams of the prestigious Burj Al Arab in Dubai, and executive chef of award-winning Japanese izakaya restaurants – Zuma in London and Dubai.

Coincidentally I have eaten at all the restaurants he worked in, including Pollen in Singapore. And each time Ive been delighted. Achieving such resounding flavors and texture takes serious skill and effort and Chef Colin Clague displays both.His dishes dazzle as does Qbara and I have many atreasured recipe from him. Should you need any please email rashmiudaysingh2015@gmail.com, twitter, instagram @rashmiudaysingh and I’ ll be happy to share them with you

 

Edible soup spoons

HAVE YOUR SPOON AND EAT IT TOO

Am absolutely delighted to present this to you: edible cutlery (spoons, chopsticks, plates and more)  made from flours, like the nourishing Jowar. Its yummy, nourishing, not made with any chemicals or preservatives yet has a shelf life of 18 months and it can even cut into hard foods.Whats more you can get this cutlery made in the flavors of your  choice! hot n spicy, onion and tomato, garlic, ginger, spicy or sweet…take your pick!
An amazing and yummy innovation that addresses ecological concerns like depletion of groundwater No wonder it was    was selected by the CII-USAID-World Resources Institute supported initiative called New Ventures as among the top ten sustainable businesses in the year 2006 – the year it was started. You can order online namaboomi

P.S This delightful information was given to me by Anjali Sharma should you have any such foodie favourites to share and have them written about, please email rashmiudaysingh2015@gmail.com, twitter, instagram @rashmiudaysingh  .

A BANQUET FOR THE SENSES

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Palace Hotel.

What you are holding in your hands is an open invitation to join me at a uniquely spectacular banquet. If you take a look at the accompanying photographs Ive shot, you may begin to get an idea of whats in store. Ofcourse, its just a whiff, a tiny flavor. It begins with the amazing breakfast safari in the magnificent desert and a platter of Bedouin breakfast. It ends with an elegant, authentic Thai meal in a Palace, with the worlds tallest singing and dancing fountains regaling us. In between I not only dine in world class restaurants. Meet world-renowned chefs (our very own Sanjeev Kapoor is here too) but also taste the food of a myriad restaurants in the “Beach canteen”, watch cooking classes, eat at the “Ripe market” in the park. The Dubai food festival not only serves up a flavor of the world but also the homegrown authentic, exoti Emirati ones. And I relish each one!

BREAKFAST IN THE DESERT

Its exhilerating to speed over rolling sanddunes. Nothing can match the vivid blue skies and cool desert  Februrary sunshine as we head towards the Bedouin camp. Here not only do I bask in the sun as I sip on the Arabic coffee (heady with cardamom and saffron,) but also chat with the chief of the Bedouins (looking majestic in his crisp white headgear). A bumpy roller coaster ride on a camel and my appetite is kickstarted. The wholesome Bedouin breakfast (please see photo) of wheat noodles (balaleet) with a whisper of sweetness, the airy light pancakes and “rotis” with zattaar nourish and energise. I couldve stayed on for hours but it’s time to drive on and watch wild animals in the conservation camp

PALACE OF PLEASURE

From the wilds of the desert to a luxuriously pampered dinner in the shimmering majestic, Arabian-inspired Palce hotel in Old Town, right near Dubai Mall. This Palace hotel sprawls langourously around the  placid lake. And it is in this lake that twinkling, dancing, singing fountains leap and piroutte in the sky. They provide an amazing backdrop to our dinner at Thiptara, the authentic Thai restaurant. It is here that Chef Chaiwat conjures  sweet, spicy magic.   In between tripping out on Thai dimsum, succulent Chicken satay and fragrant velvetty curries we converse with renowned chef Yousuf Khumayes from Saudi Arabia. He is here for the food festival and has not only been inaugurating but also sharing his views on healthy cooking at many a Food festival event. Explaining the exciting details of the Food festival (which is on till end of February) the dynamic director, Debora Greenwood elaborates on how this is a treat for foodies,

Through it all, I not only fall in love with this charming, Arabesque hotel which the dapper Fabrice Dufry helms but also nibble on the masterful Thai fare from which lemongrass, galanagal,

Makrut and other Thai herbs leap and delight. Much like the fountains around us.

MIDDLE EASTERN FUSION 

It’s a delight to meet the young, and down to earth,  renowned chef Yousef Khumayes who has been cooking since the age of four. Since then he’s certainly left a track of awards and accomplishments in his wake as an adult! Originally from Jeddah, (his mother is Irish) Chef Khumayes also has international exposure (having honed his skills in leading hotels and restaurants around the world) he has evolved a wide variety of culinary styles and techniques that he often blends in what he dubs ’Middle-Eastern Fusion’, something that is evident in his delicious, exciting, and surprising dishes. He continues to blaze trails in‘Top Chef’ creating  winning dishes and winning hearts too.

He shares with us one of his favorite yummy recipes

 

 

Scallops and quinoa salad:-

 

INGREDIENTS

8 ounces dry sea scallops/

4 teaspoons light soy sauce/4 tablespoons canola oil/

1 1/2 cups quinoa, rinsed

2 teaspoons finely chopped garlic / 3 cups water /1 teaspoon salt /1 cup sliced snow peas.  /1/3 cup rice vinegar/ 1 teaspoon toasted sesame oil /1 cup sliced scallions / 1/3cup finely diced red peppers / 1/2 A red chilli finely chopped  /1/4 cup finely chopped fresh coriander

 

PREPARATION

Toss scallops with 2 teaspoons light soy sauce in a medium bowl. Set aside.

Place a large, pan on medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to colour, 7 minutes. Add garlic and cook, stirring, for 2 minutes. Add water and salt and bring to a boil. Cover and cook over medium heat until the water is absorbed, about 18 minutes. Remove from the heat and leave to the side, covered, for 8 minutes. Stir in snow peas, cover and leave for 7 minutes more.

Meanwhile, mix 3 tablespoons canola oil, with 2 teaspoon light soy sauce, vinegar and sesame oil. Add the quinoa and snow peas, scallions and bell pepper, mix to combine.

Remove the scallops from the marinade and dry. Heat a big pan on high till it’s really hot. Add the rest of the canola oil and cook the scallops, turning once, until golden brown, about 3minutes each side. Toss the scallops into the quinoa salad. Serve with coriander and a squeeze of fresh lime juice and enjoy.

MUMBAI TO DUBAI

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Atul Kochhar with Mana Al Suwaidi in Dubai
Atul Kochhar with Mana Al Suwaidi in Dubai

Talk of meaningful coincidences! I have a blind date with the Michelin starred Atul Kochhar, from London who sent me a direct tweet to say he wants to meet up in Mumbai. I invite him to TRP. Two days later I go to Dubai for their fab food festival. This time I am invited by the dynamic and hospitable Mana Al Suwaidi and guess where to? To Michelin starred Atul Kochhar’s restaurant in Dubai.High ceilinged handsome Rang Mahal where  this highly acclaimed chef weaves his Indian magic. As one of the celebrity chefs at the Dubai Food festival he also wows Dubai with his cooking demonstrations. He distils the world on our plate while still retaining authentic Indian flavors. Its wonderful how the Dubai Festival makes many a celebrity chef accessible to all,  meeting chefs, watching them cook and getting a taste of their creations too…therein lies the festival magic!