In the tapestry of Doha's culinary landscape, Cucina at Marriott Marquis City Center stands as a veritable jewel, an Italian treasure trove that invites diners to embark on a gastronomic journey that transcends mere sustenance. It was under the expert guidance of the maestro himself, Chef Claudio, that I had the privilege of indulging in a symphony of flavors, where every dish was a testament to the artistry of Italian cuisine.As I entered Cucina, the ambiance enveloped me in a warm embrace reminiscent of an Italian trattoria. The rustic charm of exposed brick walls and vintage-inspired décor set the stage for an evening of culinary revelation. It was a space that celebrated both tradition and innovation, much like the menu that awaited us.Our culinary sojourn commenced with the Parmigiana, a classic Italian antipasto. Layers of eggplant, tomatoes, Parmesan, and mozzarella melded into a harmonious mosaic of flavors. The dish, as Chef Claudio explained, was a tribute to simplicity, where the quality of ingredients shone through in every bite. It was a delicious prelude to the delights that lay ahead.The La Palla di Mozzarela Ripiena, a handmade pasta creation with buffalo mozzarella and pesto, was a revelation of Italian craftsmanship. Each bite of pasta, delicately folded to cradle the creamy mozzarella, was a testament to Chef Claudio's dedication to his craft. The pesto, a fragrant green symphony, danced on the palate in perfect harmony.The Lasagna, a timeless classic, arrived like a masterpiece. Layers of beef ragu, béchamel, and mozzarella were a study in balance and indulgence. The beef ragu, slow-cooked to perfection, provided a rich, savory base that harmonized beautifully with the silky béchamel and gooey mozzarella. It was a comfort dish elevated to haute cuisine.The Risotto al Frutti di Mare, a sautéed seafood risotto with fresh tomatoes, was a sensory delight. The creamy risotto enveloped the tender seafood, creating a symphony of flavors that transported me to the Italian coastline. It was a testament to Chef Claudio's expertise in marrying flavors and textures.The Tagliata Di Tonno, a seared tuna fillet with sesame seeds and caponata, was a triumph of simplicity and elegance. The tuna, seared to perfection, retained its delicate interior, while the sesame seeds added a delightful crunch. The caponata, a sweet and tangy accompaniment, provided the perfect balance to the dish.As the evening drew to a close, it was time to savor the final act of our Italian opera - Tiramisu. This iconic dessert, handcrafted by Chef Claudio himself, was a heavenly crescendo to our meal. Each spoonful was a delicate dance of mascarpone, coffee-soaked ladyfingers, and cocoa dusting. It was an exquisite conclusion to an evening of culinary excellence.In conclusion, Cucina at Marriott Marquis City Center Doha is more than a restaurant; it is a voyage into the heart of Italy's culinary heritage, guided by the skilled hand of Chef Claudio. Every dish, meticulously crafted, tells a story of tradition, passion, and innovation. It was an evening where each course unfolded like a chapter in an epic tale of flavor, leaving an indelible mark on my gastronomic memory. Cucina is a destination for those who seek an Italian culinary experience that transcends expectation and transports the palate to the soul of Italy.
In the opulent embrace of the Waldorf Astoria Lusail Doha, Highmore unfurls like a secret gastronomic haven, beckoning diners to partake in a culinary reverie that transcends the ordinary. It was under these enchanting auspices that I embarked on a pre-birthday celebration with a close friend, an experience that unveiled a symphony of flavours and a feast for the senses.As we were seated amidst the understated elegance of Highmore, the attentive staff made us feel like esteemed guests in a private residence. The ambiance was inviting, with warm lighting and plush furnishings that exuded modern luxury with a touch of classic charm. It set the stage for a culinary sojourn that promised to be nothing short of extraordinary.Our gastronomic voyage commenced with a duo of appetizers that served as a prelude to the crescendo of flavours that awaited. The garlic bread, a seemingly simple offering, revealed itself as an artistic creation. Melted garlic, swirled with chives, adorned a canvas of freshly baked bread. Each bite was an ode to the harmonious marriage of simplicity and excellence. The garlic sang its fragrant song, while the chives added a delicate herbaceous note.The jalapeño poppers, tantalisingly stuffed with cheddar, provided a spicy kick that awakened our palates. The creamy, molten cheese oozed from within, a counterpoint to the fiery allure of the jalapeños. This playful interplay of flavours was nothing short of exhilarating.As our appetizers bid adieu, the main courses swept in, and with them, a flurry of anticipation. The Spicy Polpeta Pizza, adorned with succulent meatballs, mozzarella, tomato sauce, and a sprinkling of oregano, was a masterpiece in every sense. The pizza crust, a perfect blend of crispy and chewy, served as a canvas for the harmonious intermixing of flavours. The meatballs, tender and brimming with savoury delight, nestled against the velvety embrace of mozzarella, creating a symphony of taste that lingered on the palate.As my friend went for the Montreal Sub Burger, which was a carnivore's dream; it showcased a towering creation of Angus steak, beef pepperoni, onions, mushrooms, and Gruyere cheese. Each bite was an epicurean journey, as the Angus steak, perfectly cooked to retain its juiciness, harmonised with the robust flavors of beef pepperoni. The mushrooms and Gruyere added depth to the ensemble, transforming a mere burger into a culinary legend. My choice: the SRB (Short Rib Burger), a veritable masterpiece of culinary innovation, that featured succulent short rib meat, tender and flavourful. Nestled within a brioche bun, it was a carnivorous delight of unparalleled proportions. The flavors and textures in this burger was nothing short of alchemical, a testament to the culinary prowess of Highmore's chefs.As we savoured each bite, our celebration took on a new dimension. It was not just a pre-birthday revelry; it was a journey into the heart of culinary artistry. The staff, who anticipated our every need, ensured that our evening flowed seamlessly, adding an air of sophistication to our celebration.We concluded our feast with a decadent flourish, savoring a Deep Fried Mars Bar paired with velvety Vanilla Ice Cream. The crispy, golden exterior of the Mars Bar concealed a molten core of caramel and nougat, a dessert that transcended the boundaries of indulgence.A single candle flickered atop our dessert, its soft glow casting a warm ambience around us. With a shared smile, my friend and I made a silent wish to the gentle flame, a heartfelt expression of gratitude for the extraordinary evening we had experienced. It was a moment of magic, where culinary excellence merged with the enchantment of a wish, a perfect ending to an unforgettable night at Highmore.Highmore at Waldorf Astoria Lusail Doha is not just a restaurant; it is a destination where gastronomy transforms into an experience, and where every dish is a canvas painted with the finest ingredients and the utmost passion. It is a gastronomic gem and it beckons all who seek an extraordinary dining experience.As the evening reached its crescendo of culinary delights at Highmore, there remained one final note to strike, a sweet and indulgent coda to our gastronomic symphony.
In the heart of Morocco's vibrant city, Marrakech, lies an exquisite culinary gem that has set the gastronomic world abuzz. Rivayat, the brainchild of celebrated Michelin-star chef Rohit Ghai, has become synonymous with a culinary journey that transcends boundaries, weaving together India's rich culinary heritage with the charm of Morocco's best address, The Oberoi Marrakech.Chef Rohit Ghai's remarkable culinary odyssey began with The Oberoi brand in India, where he honed his skills and carved his name among the culinary elite. His passion for Indian cuisine led him to create dishes that not only tantalized taste buds but also touched the soul. It was this dedication that earned him Michelin stars and accolades in the world of gastronomy.This is the man behind London’s favorites - Kutir in Chelsea, Manthan in Mayfair, and of course Qatar’s Iksha 360 at The Peal in Doha.Now, it has come full circle as he opens the doors to his debut restaurant in Africa, at The Oberoi Marrakech. This is a testament to the global recognition and timeless appeal of Indian cuisine. The Oberoi Marrakech, known for its elegance and opulence, provides the perfect canvas for Chef Ghai's culinary artistry.Stepping into this haven of taste is like embarking on a culinary journey through the heart of India. The restaurant's ambiance exudes a blend of traditional Indian warmth and Moroccan charm. The décor, with its intricate patterns and rich colors, sets the stage for a dining experience that is nothing short of magical.The menu is a symphony of flavors, each dish a harmonious blend of the past, present, and the future of Indian cuisine. Chef Rohit’s creativity knows no bounds as he reinterprets classic Indian dishes with a modern twist. The use of fresh, locally-sourced ingredients and a commitment to authenticity make each dish a work of art.One cannot help but be captivated by the aroma of spices that waft through the air as dishes like Rogan Josh, Butter Chicken, and Biryani are brought to the table. Each bite is a revelation, a burst of flavors that dance on your palate. The culinary finesse on display is a testament to the chef and his team’s mastery of craft.The standout feature is its tandoor, where Chef Rohit Ghai's expertise shines. The selection of kebabs and bread freshly baked in the tandoor is unparalleled. The flavors are soulful, and the textures are divine, leaving an indelible mark on your taste buds.Rivayat is not just a restaurant; it is a culinary masterpiece. Chef Rohit Ghai's dedication to his craft and his ability to infuse soulful Indian flavors into every dish make this establishment the best Indian restaurant in Morocco, hands down, without a doubt. It's a celebration of the past, a nod to the present, and a promise of a flavorful future for Indian cuisine. Dining at The Oberoi Marrakech is an experience like no other, where tradition meets innovation, and every bite tells a story.
Get ready for a sizzling summer affair as Nando's Qatar unleashes a blaze of flavor with their scorching new value meals! Fuel your foodie spirit and prepare your taste buds for an unforgettable journey through Nando's fiery innovations, starting at just QR 27.Embrace the Fire Nando's dares you to embrace the heat with their newest introduction, the Chicken and Feijao Tigela. Picture this - succulent grilled chicken strips and spiced beans dancing on a bed of spicy rice, crowned with luscious Avocado Crema. It's a flavor explosion that'll leave you craving for more, all for just QR 27!Discover New Sliders with a Twist Introducing sliders for the first time at Nando's Qatar. PERi-maçã Chicken Slider, where juicy pulled chicken meets the tangy PERi-PERi Apple slaw in a bun, that's a pure delight. Craving adventure? The Churrasco and Halloumi Chicken Slider delivers - tender pulled chicken meets the bold halloumi, drenched in a mouthwatering churrasco sauce, all snugly tucked in a toasted slider bun. Both at QR 29 each.Winner Winner Chicken Dinner... Or Lunch Take your palate on a tantalizing adventure with the Cashew 1/4 Chicken Arroz. Brace yourself as you're greeted with a 1/4 of PERi-PERi chicken nestled in a bed of Nando’s Spicy Rice, smothered in a velvety Creamy Cashew Sauce, sprinkled with roasted cashews and fresh parsley, and served with a zesty lemon wedge. At QR 39, this is your go-to meal at Nando’s.All of the above is available for dine-in, delivery, and takeaway.If you are avoiding the sun and staying in the comfort of your home or choosing lunch al desko, you should download the Nando’s Qatar app or visit https://order.nandos.qa/menu to check out the two new meal deals at 30% discount AND free delivery.Dive into the flame-grilled PERi-PERi Full Chicken, 2 Reg Sides of your choice, and a thirst-quenching 1.25L Coke, all for just QR 82! Act fast, this limited-time taste explosion won't wait!And lastly, back by popular demand:The beloved 1/4 Chicken + 1 Reg Side at only QR 23 for takeaway via Nando’s app or web. Grab it to experience the iconic flame-grilled PERi-PERi 1/4 chicken with a side of your choice, perfect for those who crave fiery flavour on the go!Don your adventurous foodie hats and head to Nando's Qatar or download the app to savor these blazing sensations. Your taste buds will thank you for the fiery feast you're about to embark on!
Crafted with locally sourced ingredients by the team of skilled chefs at Hakkasan Doha, the Cantonese menu boasts a delightful array of dishes. Starting from July 30 2023, people can savor the Cantonese Journey menu every Wednesday to Saturday, from 6pm until 11.30pm, alongside their celebrated à la carte menu.Elevating the dining experience from the very first bite, the Cantonese Journey menu at Hakkasan is priced at QR308 per person, offering three delectable courses to embark on a culinary adventure. Begin feast with a refreshing Cuttlefish Quinoa salad, a dim sum duo, and roasted chicken with organic honey. Followed with main courses like Chargrilled grouper complemented by local traditional spices combining Chinese and Arabic flavours as one, succulent wok-fried local lamb, spinach and sweetcorn fried rice and spring vegetable stir-fry with organic mushroom. Conclude your gastronomic journey with an exquisite Sweet potato Crème Brûlée.Promoting global sustainability, Chef de Cuisine Ho Yiek Chung meticulously curated this menu using locally sourced ingredients including lamb, grouper, local honey and organic farmed vegetables ensuring an authentic burst of flavors and unparalleled freshness throughout your dining experience.Located at The St. Regis Doha, in the heart of the capital, the Cantonese Journey beckons residents and tourists alike to relish a modern interpretation of authentic Cantonese cuisine, drawing inspiration from contemporary and ancient China.
As the month of Ramadan approaches, Qatar prepares to celebrate its arrival to the fullest. This year, More Cravings by Marriott Bonvoy offers an array of special Ramadan dining offers, al fresco options not to be missed, and award-winning outlets for you and your loved ones to indulge in. From traditional Qatari dishes to international delicacies, there is something for everyone to savour this Ramadan, with options ranging from exquisite buffets to live cooking stations and out-of-the-box dining concepts.Discover the best Ramadan dining offers at your fingertips, courtesy of More Cravings. Marriott Bonvoy members can also earn 10 Marriott Bonvoy points for every eligible 1 USD spent on dining at participating venues, even without staying at the hotel. Points earned can be redeemed for hotel stays, flights, experiences and more.The free and exclusive app has some choice options for family-friendly dining:Yedi, Le Royal Méridien Doha:If you're seeking a prestigious address to celebrate the Holy Month in Doha, look no further than Place Vendôme, situated amidst the turquoise waters of the Arabian Gulf. At this Anatolian-inspired restaurant, Chef Esat combines breaking the fast with the joy of sharing lasting memories with loved ones, offering authentic and mouth-watering Turkish food. The warm and welcoming ambience will transport you straight to the Mediterranean shores.Seasonal Tastes, The Westin Doha Hotel & SpaGather with friends and family for ‘Ramadan under the Stars’ at The Westin. The venue includes indoor dining and for the first time, private cabanas and outdoor seating by the poolside. A live band will be performing every night soothing you with traditional Ramadan music. Shisha will also be available from the Smooka Lounge from Sunset up until 1:30am.Forknife, Qabila Westbay HotelExperience the breaking of the fast this Ramadan with a family-style buffet menu including traditional Ramadan favourites, traditional main courses, and desserts.For those who want to stay in and still experience the joy of Iftar, the More Cravings app has got you covered with some Iftar-to-go offerings and Ramadan hampers:Jamavar, Sheraton Grand Doha Resort & Convention HotelJamavar, renowned for its unique approach to Indian cuisine, offers food connoisseurs the chance to savor authentic recipes from across the sub-continent. This Ramadan, the restaurant invites diners to indulge in their exceptional Iftar and Suhoor flavors, featuring dishes from the Royal kitchens of Northern India and coastal cuisines of the Southern states on their seasonal menus.Al Hubara, Sheraton Grand Doha Resort & Convention HotelExperience the true Qatari ambiance at the beautifully decorated Al Hubara Restaurant, known for preserving Qatari heritage. Share the spirit of Ramadan by gifting your loved ones hand-crafted delicacies from our collection of delicious Arabic desserts and traditional sweets.Atrium Lounge, Sheraton Grand Doha Resort & Convention HotelThe Atrium Lounge Collection is an excellent option for a Ramadan Hamper, and you can also choose to enjoy an intimate Iftar or traditional family-style Suhoor in the comfort of your own home with the Ramadan Weyakum experienceDiscover the true essence of relaxation and unwind in varied picturesque settings, such as the beach or a terrace, with the following Al fresco recommendations:Sihr Al Sharq by the Beach, Sharq Village & Spa, a Ritz Carlton HotelSihr Al Sharq, situated on a pristine beach with magnificent views of the Doha skyline, invites guests to indulge in a traditional Iftar and Suhoor, complete with a series of live cooking stations showcasing the best of Middle Eastern cuisine, and extensive international buffets accompanied by the relaxing tunes of the in-house oriental band.Parisa, Sharq Village & Spa by Ritz-CarltonIndulge in authentic Persian cuisine with succulent kebabs, flavorful stews, fresh salads, and rich desserts, while creating memories to cherish for a lifetime with your loved ones during a Persian Iftar experience at Parisa. This sea view restaurant features an outdoor terrace providing a stunning view of the Doha bay and skyline, perfect for creating unforgettable dining experiences.The Lagoon Garden, The Ritz-Carlton DohaNestled beneath a canopy of lush trees and overlooking the serene turquoise waters of the Arabian Gulf, The Lagoon Garden provides picturesque views of the Doha skyline. Gather with family and friends for a delightful al fresco Ramadan experience, featuring an array of live stations serving classic Iftar and Suhoor dishes, complemented by live entertainment.In addition to traditional Ramadan meals, the More Cravings app offers a monthly selection of award-winning restaurants that cater to a variety of tastes, and all-around dining experiences for everyone to savour:ADRIFT ANDA, Le Royal Méridien DohaCombining the best of a Roman trattoria, Neapolitan pizzeria, and Florentine steakhouse, ADRIFT ANDA offers artisanal pizza, pasta, and juicy Bistecca Fiorentina cooked over a charcoal grill. With a laid-back atmosphere, relaxed and friendly service, and enticing aromas, it is the perfect spot for lunch, after-work meetups, and midweek dinners.Astor Grill, The St. Regis DohaAstor Grill is Qatar's finest grill house, offering meat lovers an exceptional dining experience. Whether you desire dry-aged meat, high-end Wagyu and Kobe beef, or fresh Canadian lobster and Spanish Octopus, all dishes are prepared in an open kitchen's JOSPER charcoal, accompanied by handcrafted beverages and live entertainment. Astor Grill's adept grilling masters promise a soulful dining experience in every bite and sip.Veritas, Al Messila, a Luxury Collection Resort & Spa, DohaVeritas, offering an authentic Michelin-starred experience, welcomes you to indulge in a selection of refined dishes under the guidance of Executive Chef Pino Lavarra, who will take you on a journey of Italian flavours. The servers, food, and overall experience are equally pleasant, with an assortment of dishes from the menu, including pasta, chicken, steak, a selection of starters, and matching wines.Market by Jean-Georges, W DohaMarket by Jean-Georges follows Michelin-starred Jean-Georges Vongerichten's "hotel as a home" concept, with the restaurant serving as a casual family kitchen. The menu features classic Jean-Georges cuisine, emphasizing comfort and creativity, with a focus on new flavour combinations and spices from other regions, while still feeling close to home. Explore and savour a variety of dishes inspired by Jean-Georges' greatest hits such as truffle mac-n-cheese and delicate salmon tartare.More Cravings by Marriott Bonvoy App is free to download on the App Store and Google Play
Günaydın, the renowned Turkish restaurant, has recently opened its first branch in Qatar, located in Place Vendome. This exciting development is set to elevate the food and hospitality sector in Qatar with its authentic Turkish cuisine, specialising in meat dishes that are the signature of the brand.Situated at the ground floor opposite the dancing fountain, Günaydın offers a joyful and exciting dining experience. The founder and master chef, Cüneyt Asan, welcomed media guests to a special ceremony with live demonstrations and displays, showcasing his mastery of the craft. Chef Cüneyt Asan has specialized in butchery for over 50 years and has earned prestigious titles such as 'The Professor of Meat' and 'Fastest Butcher in the World'. He has mentored some of the most renowned Turkish chefs who have become food ambassadors for their country worldwide.During the event, guests were given a special tour of the restaurant, where they were introduced to the most desirable meat chops and cuts, along with fresh juices and appetizers. Günaydın offers American, Australian, and Turkish beef, as well as Wagyu beef from Japan, providing customers with a memorable culinary experience.The restaurant offers an array of meat dishes, with the most preferred cuts being the tomahawk, T-bone, Dallas, and rack of lamb. In their kebab restaurants, the most popular kebabs are adana, urfa, alinazik, and seasonally, keme kebab and yenidünya kebab.Günaydın welcomes guests on Mornings of Fridays and Saturdays to enjoy a memorable breakfast experience from the famous Turkish cuisine.Günaydın Qatar Restaurant promises to be a new and exciting culinary destination, showcasing the best of Turkish cuisine in Qatar. The restaurant is open daily from 10am until 12am, serving customers with exceptional food and hospitality.
The Behzad family, owners of Oriental Bakery & Restaurant, established in 1962, have opened a new retail outlet at Ezdan Oasis. ABN Corporation chairman J K Menon, Indian Cultural Centre president P N Baburajan, advisory council member Jayati Maitra, Indian Business and Professionals Council vice president Manoj Megchiani, Bhavan's Public School directors Mohsin P, V K Salim, Manikantan AP and Al Muftah Rent A Car general manager Ziad Usman were present at the opening.
The decision by the Qatar government to lift Covid curbs on access to public places has once again given students opportunities to experience learning outside the classroom. A group of students from Rajagiri Public School visited Qatar Environment and Energy Research Institute (Qeeri), a part of the Hamad Bin Khalifa University. Students interacted with scientists and also visited the labs. Anna Jerry, the two-time winner of the Young Innovator Award, organised by Qeeri, said the visit was highly beneficial.
Peru ambassador to Qatar, Jose Benzaquen Perea, presented a Diploma of Recognition to the managers of Coya Doha restaurant for promoting Peruvian gastronomy, declared one of the best cuisines worldwide. Coya is an award-winning luxury restaurant that opened its doors in Doha last March at W Doha Hotel and Residences. Risen from the Peruvian Andes to the Amazon rainforest, Coya has the reputation of being the "ultimate luxury dining destination", a press statement noted. The restaurant offers an extensive a la carte menu inspired by the traditions of Peruvian cooking and hospitality.
Winter is the time when backyard and kitchen gardens flourish in Qatar. A variety of vegetables and fruits grow well from November to March outdoors, when the country experiences the best weather. Tomatoes, ladies' fingers, brinjal, bitter gourd, long beans and strawberry are among them. Pictures by Gulf Times news editor Bonnie James
Amaranth or Amaranthus dubius, also known as red spinach, is a nutrition packed, easy-to-grow leafy vegetable in kitchen gardens. Red spinach is a member of the plant family Amaranthaceae, which includes nearly 2,500 species ranging from spinach to beetroot, to grains such as amaranth and quinoa.Unrelated to spinach but known to contain thrice the calcium and five times the niacin content of spinach, red amaranth has oval leaves with deep red veins running through it. The young leaves and stems of red amaranth are used raw in salads in southeast Asia. Mature leaves are extensively used in stir fries across Malaysia, Indonesia, India, Vietnam and China, using very few spices and embellishments to highlight the hearty flavour and tender chewy texture. (Picture by Gulf Times news editor Bonnie James)
With his trimmed beard, red scarf and bronze-coloured waistcoat, Kazem Mabhutian serves a steady stream of customers in the smallest and oldest teahouse in Tehran, but at 63 years old, he is counting on God to find him a successor. Tucked in an alleyway of the Grand Bazaar, wedged between a clothes shop and the door of a mosque, his 1.5-square-metre chaikhaneh (tea house) is invisible from the main street. And yet it is the most famous among tea connoisseurs in the Iranian capital. In between pouring glasses of steaming brew for his customers, Mabhutian tells the century-old story of the fabled Haj Ali Darvish Tea House with pride. His father Haj Ali Mabhutian, nicknamed the Dervish or Beheshti, or "He who deserves paradise", was born in Hamedan in western Iran, he says. "He came to Tehran at the age of 15 to earn a living. He bought this shop from Haj Hassan who had opened it in 1918." Arranged around him are cups and teapots, boxes of tea and a samovar water-heater. There is an antiquated radio, a paraffin lamp, statuettes of dervishes, and gold-coloured sticks of Nabat, a saffron-scented barley sugar. On the wall, a tourism ministry certificate assures that the place "is part of the intangible heritage of the national culture". - 'Tea of kindness' - Aside from the traditional Iranian black tea, Mabhutian prepares cardamon, cinnamon, mint, thyme and hibiscus brews every day from 7:30 am. But his favourite is his signature "tea of kindness", a mixture of mint, lemon and saffron which gives it a zesty yellow colour. Business is usually steady: experts say that Iranians consume an average of nine small glasses of tea a day, or 100,000 tonnes nationwide every year. "Until 2007, my father ran this house, known as the smallest in the world," said Mabhutian. "Then he broke his leg and never returned to work. He stayed at home until his death in 2018 at the age of 92." Kazem then left his advertising agency job and took over the business. "I don't regret it at all," he said. "Advertising was a business, but this is a question of love. I chose this job with my heart, not for the money." On the menu, the price of a cup of tea is listed at 100,000 rials (35 cents), but "the rates are not fixed," he said. "It depends on the financial situation of the customer." Every day he serves some 200 customers. "Most of them come from outside the market because they know us," he said. "There used to be a lot of tourists too, because this shop was in the guidebooks, but the foreigners disappeared with the pandemic." - 'Made with love' - Given the miniature size of the teahouse, there are no tables, but customers can pull up a plastic stool outside, amid the bazaar's bustle. Seated there was Shafagh, a 32-year-old graphic designer, with her friend Forough, 47. "Everyone sells tea, but the important thing is to know how to make it," said Shafagh, enjoying a cup of kindness tea. "It's like cooking -- when someone makes tea with love, it tastes completely different." Forough chimed in that "I also come to chat with the owner. I think his tea is nothing like the tea served in other places". Every weekday, Habibollah Sayadi, 70, leaves his nearby clothing shop to enjoy his Iranian black tea. "I'm a regular -- I've been coming here for almost 50 years because I love the taste of his tea," he said, adding approvingly that "Mr Kazem respects hygiene" in times of Covid. Mabhutian, the owner, is getting on in years and is still single, so does he worry about what will become of his beloved shop in future? "Not at all," he said confidently. "God will find me a successor. A place like this one does not die."
Energy balls Ingredients 10 piece dates 1/2 cup raisin 1 tbsp chia seeds 1 tbsp cocoa nibs 1/3 cup almond/ walnuts 1/2 tbsp cocoa powder Method: These energy balls are absolutely delicious. First we start with removing the pits from the dates than soaking the dates and the raisin in hot water for 5 minutes to soften. In a food processor or a blender add everything except the cocoa powder. Stop the blender in between and mix it. Once everything is blended pretty well just form circles from the date mix. Once everything is rolled with a sieve use it to sprinkle the cocoa powder on top of the date balls. And it’s ready to serve. These are the best energy balls. Enjoy! * The author is a wellness advocate and aims to promote nutritious meals. Instagram: @the.tals
Celebrity chef Izu Ani inaugurated his visit at Mandarin Oriental, Doha’s restaurant IZU on Thursday. He has created a six-course menu with his own Mediterranean-inspired specialties for guests to experience until July 20. The menu features a Foie gras terrine with pear chutney and toasted brioche, Seared tuna carpaccio with truffle dressing, Grilled King Prawns with chilli butter and Wagyu beef cheek with sunchoke purée. Celebrity chef Izu Ani has created a six-course menu with his own Mediterranean-inspired specialties for guests to experience until July 20. Desserts will feature the light and refreshing Mille-feuille, Pistachio ice cream with fresh raspberries and Chocolate truffles with chef Izu’s own coffee blend by BOON. “I believe that as a chef I am a storyteller through my food, my philosophy is to keep looking at the world with an eye of a child because through these eyes you will find opportunities you never thought possible,” said chef Izu, explaining his inspiration for the menu. “Food for me is a part of this adventure of discovery and I am delighted to present this menu to our guests at Mandarin Oriental, Doha to experience a taste of my personal journey and travels.” Dinner is served at two sittings at 6.30pm and 9pm with a six-course menu for QR450. Seating availability is limited to 21 people at IZU restaurant's mezzanine floor and only until July 20. Reservations are required, for which one can call 4008 8888 or email [email protected]
Dates energy balls Ingredients: 1 cup madjool dates 1/4 cup almonds 1/2 cup oats 1 tbsp Cinnamon 5tbsp honey 7 tbsp Coconut flakes Method: These energy balls are absolutely delicious. First we start with removing the pits from the dates then soaking the dates in hot water for 5 minutes to soften. In a food processor or a blender add the almonds, dates, cinnamon and honey and let it blend. Stop the blender in between and mix it. Leave the coconut flakes, it’ll be used at the very end. Once everything is blended pretty well just form circles from the date mix and roll it in coconut flakes. And it's ready to serve. These are such easy bites to make. Enjoy!
Coconut Stuffed Dates Ingredients 1/3 cup coconut cream 2/3 cup coconut flakes 1/3 cup smashed almonds 50g Melted Dark chocolate 30-40 pitted dates 2tbsp honey Method: This is super yummy: the homemade version of bounty. In a bowl add the coconut cream and honey. Mix it well before adding the coconut flakes and almonds. Mix it again. Stuff the dates with the coconut mix, lay it on a plate and drizzle some dark chocolate on it or you can dip the dates in it. Put the dates in the freezer for 10-15 minutes for the chocolate to harden. Next you can put them in a container and keep them in the fridge and have it with your tea. Enjoy!
Iced Tahini Matcha Latte Ingredients: 2 tsp matcha 1 tsp tahini 1-2 tbsp honey 1 cup nut milk Method: If you love matcha you will love this refreshing drink. In a cup add some hot water, matcha and whisk it. Then add tahini, honey and whisk some more. In a glass, add some ice and your favourite nut milk – I used almond milk. Add the matcha mix and enjoy!