Deep Fried: Recent Episodes
Frying Pan Adventures - Food Tours in Dubai
A food show for anyone with a curious appetite. This show is hosted by Dubai's most gluttonous food tour company, Frying Pan Adventures - fryingpanadventures.com.
We learn about the traditional art of brewing artisanal loose leaf teas with Haiya Mughal, a certified tea sommelier and the founder of her own artisanal tea brand, Haiya Tea in the UAE.
Haiya Tea website: https://haiyatea.com/ & Instagram @haiyatea. Here is the article she mentioned during the interview: 8 Steps to Make the Perfect Cup of Tea, Every Time.
FOOD TOURS
Feast with us on our food tours at fryingpanadventures.com
You can also chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
We brainstorm ideas to spice up the big bird with a regional twist by calling on Dan and Fix, the dynamic duo behind Dubai's premium butchery and smokehouse, Carnistore. This episode is a rerun of our interview with them from 2020.
Carnistore website: https://carnistore.com & Instagram @carnistore.
FOOD TOURS
Feast with us on our food tours at fryingpanadventures.com
You can also chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
Haya Bishouty, the young 'grandma' behind a Palestinian supper club in Dubai, shares three traditional Palestinian dishes you have to try.
You can learn more and join her supper clubs by booking here. You may also connect with her on Instagram @hayasktchn.
FOOD TOURS
Feast with us on our food tours at fryingpanadventures.com
You can also chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
We dip into jars of spicy relish inspired by flavours of the Middle East, Mediterranean and East Asia. Our guest speakers are two Dubai-based small-batch culinary artisans. Rasha Itani from S'Hauce and Ali Shawwa from Banak Kitchen.
How to Get Your Jars: Contact Rasha Itani from S'Hauce (@shauce_ae) or order directly at https://shauce.zbni.co/, Ali Shawwa from Banak Kitchen (@banak.kitchen).
FOOD TOURS
Feast with us on our food tours at fryingpanadventures.com
You can also chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
Yulia Belal, the Russian founder of Organic Dumplings Dubai takes us on a journey from pelmeni to momos, a fascinatingly interconnected world of delicious dumplings.
Here's how to find Organic Dumplings Dubai online: http://organicdumplings.ae/ and connect with them on Instagram @organicdumplingsdubai.
Chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
We dive into the bouncy world of Japanese Udon noodles with Christopher Gunson, the founder of Dubai's first dedicated udon noodle shop, Maru Udon.
Here's how to find Maru Udon online: https://linktr.ee/maruudon and connect with them on Instagram @maru.udon.
Chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
We dish out a flavour-packed soupy episode with the founder of a homegrown brand, Soule Soups. This is Chef Alex Stumpf's latest food baby, though his reputation precedes him as the Executive Chef and Co-Founder of BB Social Dining in DIFC.
Here's where to order Soule Soups online (https://linktr.ee/soulesoups) and connect with them on Instagram @soulesoups.
Chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
We chat with the The Kakao Guy, a Filipino entrepreneur whose locally made, exquisitely creamy nama chocolates have got us completely hooked!
Find The Kakao Guy at https://thekakaoguy.com or on Instagram (@thekakaoguy) and Facebook (thekakaoguy).
Chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
The 'grandmother' of Dubai's specialty coffee scene, Kim Thompson from RAW Coffee Company, shares why even a non-coffee drinker might want a stash of beans in their pantry.
You may find RAW Coffee at https://rawcoffeecompany.com/ or on Instagram (@rawcoffeecompany), Facebook (rawcoffeecompany) or Twitter (@rawcoffee).
Chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
We visit our favourite Palestinian bakery Mama'esh to make a fresh za'atar and cheese manousheh with the Palestinian baker, founder and Managing Director, Hussam Hasan El Batta.
You may find Mama'esh at https://www.mamaesh.com/en/ or on Instagram (@mamaeshme)
Contribute to the #FreePalestine Culinary Anthology
We are attempting to compile and showcase stories of Palestinian foods and ingredients over our social media platforms. If you have a story to share, please contribute to this culinary anthology by filling out this survey. Thank you for contributing—every voice counts.
Credits for the Mama'esh sound track: Hicaz Zeybek by Seyyah on Free Music Archive.
Chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
We learn the nutritional secrets and top tips for grandma-style bone broth with Hadil Khatib, the founder of The Broth Lab.
Find The Broth Lab at most major hypermarkets and online through their parent website, roost.ae. You may also connect with them on Instagram (@thebrothlab)
Chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
We chat with the granddaughter of a baker who started a Tres Leches dynasty in 1982 in Mexico City. Alicia Silva shares how she's bringing her grandmother's luscious milky cakes to her current home, Dubai.
You may find more about 3L Pastelerias in Dubai on Instagram (@3ldubai) or order via WhatsApp at wa.me/971585943319.
Chat with us on Instagram (@fryingpanadventures), Facebook or Twitter (@fryingpantours).
Replay from Season 1: Chatting about the ingredient 'sumac' with Dima Sharif, the founder of Mooneh LLC and author of Plated Heirlooms.
You can find sumac and a range of other pantry ingredients as well as cooked meals at https://moonehllc.com. Follow Dima Sharif on Instagram @dimasharifonline.
BOCA X FRYING PAN ADVENTURES IFTAR
We hope you'll join this collaborative Iftar inspired by the flavours of Old Dubai at BOCA in DIFC. You can learn all about it at fryingpanadventures.com/boca.
Music Credits:
Deliberate Thought by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/royalty-free/?keywords=deliberate+thought
Artist: http://incompetech.com/
Melody Mok behind Dubai's latest chilli sauce range, Curious Elephant, gives us delicious (and some rather strange!) pairing ideas for Asian chilli sauce, oil and sambal.
Learn more about Curious Elephant on her website where you can grab a few jars of Mel's hot sauces or meet her in person while the Ripe Market is in season. You can also find a quick listing of the pairings suggested on our our blog here.
PLEASE SUPPORT US DURING THE PANDEMIC
We'd greatly appreciate your support in keeping this show and our work going during these challenging times when we're not out doing tours. Please consider purchasing our online spice guide, The Ultimate Guide to the Spice Souk, for any amount of your choice starting at a minimum of AED 50. This guidebook may be accessed from any web browser or through our mobile app that’s available for download on Google Play or App Store.
Nana Mancell, the founder of Veghana, helps us discover the versatile vegan options that West African cuisine traditionally serves up.
Learn more about Veghana here and order their meals for your next big event or simply a night in with family or friends. You can also find our blog post on Veghana on our website.
PLEASE SUPPORT US DURING THE PANDEMIC
We'd greatly appreciate your support in keeping this show and our work going during these challenging times when we're not out doing tours. Please consider purchasing our online spice guide, The Ultimate Guide to the Spice Souk, for any amount of your choice starting at a minimum of AED 50. This guidebook may be accessed from any web browser or through our mobile app that’s available for download on Google Play or App Store.
Ad Break Music Credits:
I Am a Man Who Will Fight for Your Honor by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://chriszabriskie.com/honor/
Artist: http://chriszabriskie.com/
Marilyne Defer, the founder and chef behind a plant-based meal plan service called Pumpkin & Kale, shares easy techniques to transform 5 routine dishes into delicious plant-based ones.
You can find Pumpkin & Kale online, on Instagram and Facebook.
Grab the round-up of dishes and techniques that Marilyne shared on our blog here.
PLEASE SUPPORT US DURING THE PANDEMIC
We'd greatly appreciate your support in keeping this show and our work going during these challenging times when we're not out doing tours. Please consider purchasing our online spice guide, The Ultimate Guide to the Spice Souk, for any amount of your choice starting at a minimum of AED 50. This guidebook may be accessed from any web browser or through our mobile app that’s available for download on Google Play or App Store.
Ad Break Music Credits:
I Am a Man Who Will Fight for Your Honor by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://chriszabriskie.com/honor/
Artist: http://chriszabriskie.com/
One of the founding sisters behind HEARTIGRUB, Arti, shares 4 spice blends that can infuse magic into our cooking—and give us tips on how to use spices most effectively in our kitchens.
You can find HEARTIGRUB online and on Instagram.
Grab a list of the 4 spice blends mentioned on the show on our blog here.
Chang Sup Shin, the CEO of the country's most-loved Asian specialty store 1004 Gourmet, shares 5 Asian items that should become pantry essentials.
You can find 1004 Gourmet online and on Instagram, and Chang Sup Shin on Instagram here.
Grab a list of all the ingredients mentioned on the show on our blog here.
Faiza from Earth and Ethics tells us about 3 traditional cookware materials that must make a comeback in our kitchens: cast iron, soapstone and clay.
You can find Earth and Ethics on Instagram.
Partner shout-out on this episode: Gulf Photo Plus, the region's leading photography education resource. Learn more about them at http://gulfphotoplus.com/ and check out Mohamed Somji's photo mentioned during the show here.
Pies Basket, a family-run Filipino baking company, shares the 5 goodies to try first if you've never tried Filipino baked goodies before.
You can find Pies Basket at https://www.piesbasket.com/ and on Facebook and Instagram.
We're kickstarting 2021 with a brand new season dedicated to food artisans and homegrown businesses in the UAE.
We close out the year with some comforting Indian and Filipino soups to soothe the troubled soul of 2020. With our guest speaker and food blogger at Dayo Kitchen, Didi Paterno and our GM Farida Ahmed.
References mentioned on the show:
- Where Farida bought her eeya chombu: https://zishta.com/en/eeya-chombu-tin-vessel-adukku.html
- The #rasamseries on Instagram by @paticheri
- More on the unreleased rasam book here.
- Didi shared these links for more details about the kamias fruit, here and here.
- An interesting video on how the palayok [puh-la-yolk], the traditional clay pot that Didi mentioned, is made.
Instagram handles: Didi (@dayokitchen), Farida (@faridaa), Frying Pan Adventures (@fryingpanadventures)
We discover the best Iranian restaurants in Dubai and what to order beyond the routine kebabs from one of the city's most prolific food bloggers, Xerxes the Ravenous.
Get the list of all the dishes and what restaurants to order them at on our blog here.
Instagram handles: Xerxes the Ravenous (@ravenousxerxes), Frying Pan Adventures (@fryingpanadventures)
We forage for leafy greens that are not widely known beyond the communities that use them. Featuring our guest speaker Dina Yazbak who heads Research and Innovation at Kaykroo and Farida Ahmed who is the GM and food tour guide at Frying Pan Adventures.
Instagram handles: Dina Yazbak (@pyjamasinthekitchen), Farida Ahmed (@faridaa), Frying Pan Adventures (@fryingpanadventures).
We brainstorm ideas to spice up the big bird with a regional twist by calling on Dan and Fix, the dynamic duo behind Dubai's premium butchery and smokehouse, Carnistore.
Carnistore website: https://carnistore.com
Instagram handles: Carnistore (@carnistore), Frying Pan Adventures (@fryingpanadventures).
Partner shout-out on this episode: Gulf Photo Plus, the region's leading photography education resource. Learn more about them at http://gulfphotoplus.com/ and check out Mohamed Somji's photo mentioned during the show here.
We celebrate the UAE's 49th National Day by popping open a bag of one our childhood favourite crisps: Chips Oman. Featuring Chips Oman devotees on our team, our GM and Food Tour Guide Farida Ahmed and our Eating Designer Mufaddal Husein.
Please watch and subscribe to our #onedishDXB videos on YouTube and on IGTV!
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Farida Ahmed (@faridaa) and Mufaddal Husein (@mufaddal.husein).
We dip our fingers into the rich buttery subject of clarified butter aka ghee with artist, home baker and nature lover Cherida Fernandez and our Frying Pan Adventures food tour guide Noorin Ansari.
Mentioned on the podcast, Cherida's blog post on ghee: ‘Ghee-wiz’ – Discovering the surprise that clarified butter holds
Please watch and subscribe to our #onedishDXB videos on YouTube and on IGTV!
Instagram handles: Cherida Fernandez (@cherida_fernandez), Noorin Ansari (@noogoopoo), Frying Pan Adventures (@fryingpanadventures).
We dip into jars of spicy relish inspired by flavours of the Middle East, Mediterranean and East Asia. Our guest speakers are two Dubai-based small-batch culinary artisans. Rasha Itani from S'Hauce and Ali Shawwa from Banak Kitchen.
Instagram handles: Rasha Itani from S'Hauce (@shauce_ae), Ali Shawwa from Banak Kitchen (@banak.kitchen), Frying Pan Adventures (@fryingpanadventures).
We take a "cake walk" down memory lane with our food tour guides Nahla Tabbaa and Stephanie Mahmoud to unearth childhood cake trends. We also shine a light on creative cake variations and bakeries that you can find now in Dubai.
Grab the list of all the bakeries mentioned on our blog here.
Partner shout-out on this episode: Gulf Photo Plus, the region's leading photography education resource. Learn more about them at http://gulfphotoplus.com/ and check out Mohamed Somji's photo mentioned during the show here.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Nahla Tabbaa (@nahlatabbaa) and Stephanie Mahmoud (@everydayfeasts).
We explore some biryani variants that we've enjoyed in Dubai with our our Eating Designer Mufaddal Husein and our food tour guide Tanya Rehman.
Grab the list of all the restaurants mentioned and a few more to try on our blog here.
Corrections: Beriani Isfahani is made with lamb (not goat meat) and the lungs on the side are black once cooked. Arva's memory hasn't served her too well 6 years after her trip to Isfahan!
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Mufaddal Husein (@mufaddal.husein) and Tanya Rehman (@tanya18r).
From blind dates to double dates, we share our favourite spots for date night in Dubai with our Frying Pan Adventures' food tour guides: Farida Ahmed, Nahla Tabbaa, Tanya Rehman and Noorin Ansari.
Visit our blog for a list of all the restaurant details mentioned in our podcast.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Farida (@faridaa), Noorin (@noogoopoo), Tanya Rehman (@tanya18r), Nahla (@nahlatabaa).
We shine a light on 4 Syrian dishes that the rest of the world has to try with Nahla Tabbaa and Omayah Atassi.
Grab the list of all the dishes described and the restaurants mentioned on our blog here.
And if you'd like to watch the YouTube video by the entertaining Syrian home chef that Nahla mentioned on the show (it's in Arabic), click here.
Nahla Tabbaa is a Jordanian-Bangladeshi artist, curator and food tour guide with Frying Pan Adventures.
Omayah Atassi is a Syrian-American food and architecture photographer and writer. She blogs at Omayah Cooks and launched a doughnut concept called D'omes Donuts.
Instagram handles: Nahla Tabbaa (@thefinelychopped), Omayah Atassi (@omayah.atassi) and Frying Pan Adventures (@fryingpanadventures).
We learn how Chinese food became Indianized the history of 'authentic' Desi Chinese cuisine and share our favourite foods with Mumbai-based food writer Kalyan Karmakar and our Frying Pan food tour guide Tanya Rehman.
Grab a rundown of all the dishes described on our blog here.
Instagram handles: Kalyan Karmakar (@thefinelychopped), Tanya Rehman (@tanya18r) and Frying Pan Adventures (@fryingpanadventures).
We explore 5 chilli-studded dishes in Dubai that aren’t just dangerously hot, but also irresistibly delicious with our GM and tour guide Farida Ahmed and the founder of Haute Sauce, Ambika Rajgopal.
Grab the list of the 5 dishes shared on this episode and where to find them on our blog.
Instagram handles: Farida Ahmed (@faridaa) Ambika Rajgopal (@hautesauce_dxb) and Frying Pan Adventures (@fryingpanadventures).
We try to wrap our heads around cooking and eating sacks of fish roe with guest speakers Mo Abedin aka @saucebeast from Sticky Rice and Deepika Shetty aka @shortgirlbakes.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Mo Abedin (@moabedin / @saucebeast), Deepika Shetty (@shortgirlbakes)
We unearth popular gluten-free flatbread recipes that have historically been made across India with our two food tour guides, Farida Ahmed and Noorin Ansari.
Visit our blog for Noorin's recipe for a lentil-based dosa as well as where to find these flours and breads across Dubai.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Farida (@faridaa), Noorin (@noogoopoo).
We sift through the history and technique behind making the perfect couscous with Algerian food lover and blogger, Radia Si Yousef.
Check out our blog post which includes a link Radia's perfect couscous recipe and other couscous links as well as the full transcript.
Instagram handles: Radia Si Yousef (@radatouille), Frying Pan Adventures (@fryingpanadventures).
We get to the bottom of why Uzbek restaurants serve Korean dishes with two of our teammates who led a Korean-Uzbek food tour in Dubai.
Check out our blog post with the list of dishes, restaurants to taste them at in Dubai and the full transcript here.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Nahla (@nahlatabaa), Mufaddal (@mufaddal.husein).
We discover Azerbaijani cuisine with Jamila Qadir, a Dubai-based journalist from Azerbaijan. She serves us a virtual 3-course feast of traditional plov, kufte bozbash and ajapsandal.
Get Jamila's recipes for her 3-course feast on our blog here.
You can also connect with Jamila over twitter @jamilaqadir.
Instagram handle: Frying Pan Adventures (@fryingpanadventures).
We share the quirks and perks of eating with hands across four cultures found in Dubai—Indian, Jordanian, Filipino and Ethiopian—with our Frying Pan Adventures' food tour guides, Farida Ahmed and Nahla Tabbaa.
Visit our blog for a list of restaurants where you can order these traditional meals.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Farida (@faridaa), Nahla (@nahlatabbaa)
Two Chinese food afficianados, Xini Wei and Jing Leng, reveal 5 Chinese noodle dishes that you've got to try.
Get the restaurants, location pins and noodle names shared by Xini and Jing on our blog.
Instagram handles: Xini Wei (@xiniw), Jing Leng (@tinhindubai) Frying Pan Adventures (@fryingpanadventures).
A special episode dedicated to Beirut in the aftermath of the explosions on August 4, 2020. We hear from 5 Dubai-based chefs who are behind the Cook for Beirut dinners to raise funds for the Lebanese Red Cross to aid those affected in Beirut.
The 5 chefs that joined us on the show are: Bethany Kehdy (@bethanykehdy), Rita Soueidan (@sweetfixbyrita) Greg Malouf (@gregmaloufchef), Ruby Chaer (@rubychaer) and Mohammad Orfali (@m.orfali).
Special thanks to Marilyn Zakour and Rhea Chadid from Who Run the World podcast for sharing information on how to support Beirut through the crisis. The link mentioned in the podcast is: https://lebanoncrisis.carrd.co/#donate
Links to Support: We will continue to add links from the community here in Dubai to support Beirut:
- Links to the Lebanese Red Cross and other organizations supporting the relief efforts in Beirut: https://lebanoncrisis.carrd.co/#donate
- Lebanon Disaster Relief Screenings on 9th, 14th, 15th August 2020 at Cinema Akil: https://www.instagram.com/p/CDmCNQHB4lj/
- Beirut Relief Dinner on 16th August 2020 at Bait Maryam in Dubai: https://www.instagram.com/p/CDtAul8scaZ
Reposting as the previous Shawarma episode had only music, no shawarma. Sorry about that!
We share our top spots for shawarma in Dubai and what toppings we strongly believe must (or must not) be in your chicken or meat shawarma. Rerun from Who Run the World podcast.
Get the list and location pins of our favourite shawarma spots on our blog.
Instagram handles: Who Run the World (@whoruntheworldpod), Frying Pan Adventures (@fryingpanadventures).
Amanda Mouttaki from Marrakech Food Tours takes us through 3 days of nose-to-tail lamb feasting in Morocco for Eid Al Adha, the Muslim Festival of Sacrifice.
Read more on our blog:
- About Amanda Mouttaki
- Podcast Recap: Lamb Dishes Cooked Across 3 Days of Eid Al Adha in Morocco
- Amanda's Prune & Fried Almond Lamb Tagine Recipe (Mrouzia)
- Transcript of the podcast episode
Instagram handles: Amanda Mouttaki (@marocmama), Frying Pan Adventures (@fryingpanadventures).
We explore six of our favourite Indian chaat dishes and where to find them in Dubai with long-time Indian expats and tour guides, Farida and Noorin.
Find the list of foods and restaurants mentioned as well as the complete transcript of this episode on our blog here.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Farida (@faridaa), Noorin (@noogoopoo).
We attempt to track down the birthplace of decadent cheese kunafa with two food historians and cookbook authors—Dima Sharif and Mary Isin—who share the medieval Arab and Ottoman stories respectively.
Find the complete transcript of this episode on our blog here.
About Our Guest Speakers:
Dima Sharif is the author of Plated Heirlooms, an encyclopaedic collection of Palestinian recipes.
Mary Isin has researched Ottoman cuisine extensively and published a number of articles and books, including the Bountiful Empire: A History of Ottoman Cuisine and Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts.
Instagram handles: Dima Sharif (@dimasharifonline), Mary Isin (@isinmary) Frying Pan Adventures (@fryingpanadventures).
Dubai supper club hostess and Lebanese hummus aficianado Lynn Kazim helps us make the perfect restaurant-style, super creamy hummus at home.
You can find Lynn's perfect hummus recipe on her Instagram highlights here.
Instagram handles: Lynn Kazim (@_nosoupforyou), Frying Pan Adventures (@fryingpanadventures).
We explore the souring ingredients used by two cultures that adore their acid—Iran and North East India—with our guest speaker Mojgan Endjavi-Barbé and Eating Designer Mufaddal Husein.
Instagram handles: Mojgan Endjavi-Barbé (@mojganendjavibarbe), Mufaddal Husein (@mufaddal.husein), Frying Pan Adventures (@fryingpanadventures).
What are the strangest, most uncommon ingredients on display at Dubai's Spice Souk? We take a virtual visit to this local souk with two of our expert souk guides Tanya and Nahla.
Links mentioned on the podcast:
- Grab a copy of The Ultimate Guide to Dubai's Spice Souk here: https://www.fryingpanadventures.com/tour/soukguide/
- Watch the video and join a wildly fun game of spicy Bingo aka SPINGO here: https://www.fryingpanadventures.com/tour/spingo/
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Tanya (@tanyarehman), Nahla (@nahlatabbaa).
Our Indian food experts Farida and Noorin share traditional and modern takes on putting coconut to good use in the kitchen.
Grab Noorin's recipe for her coconut yogurt breakfast pot on our blog.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Farida (@faridaa), Noorin (@noogoopoo).
With the heat beating down on us, our two talented food tour guides Noorin and Nahla share some of their favourite summery recipes to keep us feeling light and nourished.
Find the recipes of Noorin's tempered curd rice and Nahla's fasooliya on our blog here!
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Nahla (@nahlatabbaa), Noorin (@noogoopoo).
We assigned two of our Frying Pan teammates the coolest homework ever—to order in an unusual ice cream treat from the streets of Dubai.
Check out our blog post with locations and our ice cream guidebook here.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Nahla (@nahlatabaa), Mufaddal (@mufaddal.husein).
We visit a virtual hotel breakfast buffet with our Eating Designer Mufaddal Husein and food tour guide Stephanie Mahmoud—what traditional breakfasts of the East will they make a beeline for?
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Mufaddal (@mufaddal.husein), Stephanie (@everydayfeasts).
We uncover the flavours and traditions of Eid ul-Fitr from the UAE to Singapore with guest speakers Majed Ali and Putri Natasha Adnan.
Instagram handles: Majed Ali (@thecinnaman), Putri Natasha Adnan (@putrinat), Frying Pan Adventures (@fryingpanadventures).
A quick history of how the humble potato made its entry into the East, followed by our favourite regional potato recipes with Farida Ahmed and Stephanie Mahmoud from Frying Pan Adventures.
Quick note on potato tahdig: As promised on the episode, we're sharing an update on this delicious Persian rice recipe here. As Stephanie correctly mentioned, you don't need to preboil the potatoes for a potato tahdig. Najmieh Batmanglij, in her book Food of Life, shares a recipe which involves slicing Russet potatoes into 1/4-inch thick rounds and placing them on the bottom of a pot that has been greased with water, oil and a few drops of saffron water. Interestingly, she recommends not washing the potatoes to retain the potato starch needed to bind the crust together.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Farida (@faridaa), Stephanie (@everydayfeasts).
We explore simple ways to transform leftovers into magically new dishes in the kitchen with Farida Ahmed, Stephanie Mahmoud and Nahla Tabbaa from Frying Pan Adventures.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Farida (@faridaa), Stephanie (@everydayfeasts), Nahla (@nahlatabbaa)
Vimto might dominate the beverage aisle during Ramadan in the Gulf, but believe it or not, families in the region do enjoy other seasonal drinks too! Featuring guest speaker Mo Abedin from Dubai's most loved Thai restaurant, Sticky Rice, our Food Guide Nahla and Eating Designer Mufaddal.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Mo Abedin (@moabedin), Nahla (@nahlatabaa), Mufaddal (@mufaddal.husein)
We get nostalgic about Iftar foods that are shared in our homes every Ramadan. Featuring guest speaker Mo Abedin from Dubai's most loved Thai restaurant, Sticky Rice, our Food Guide Nahla and Eating Designer Mufaddal.
Recipes for minced beef samosas, qatayef, watermelon salad, malpua and dahi vada may be found on our blog here.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Mo Abedin (@moabedin), Nahla (@nahlatabaa), Mufaddal (@mufaddal.husein)
From sambar masala to wasabi salt-pepper, we rescue spices abandoned in the kitchen pantry with our food experts Stephanie, Farida and Noorin.
You can find Arti's spice blends mentioned on the podcast at heartigrub.com.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Stephanie (@everydayfeasts), Farida (@faridaa), Noorin (@noogoopoo)
What dishes could you get home delivered to lift your spirits during the lockdown? Our food tour guides–Farida, Nahla and Tanya–share their go-to dishes!
Head on over to our blog for the details of all the restaurants shared during the episode.
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Farida (@faridaa), Nahla (@nahlatabbaa) and Tanya (@tanyarehman)
Please note that any information shared about home deliveries was valid as of the date of airing the podcast (April 6th, 2020). This may change due to the evolving situation and restrictions around COVID-19.
Our food tour guides–Farida, Nahla and Stephanie–share ideas on how you can craft delicious and nutritious dishes from 3 basic staples.
Head on over to our blog for their recipes!
Instagram handles: Frying Pan Adventures (@fryingpanadventures), Farida (@faridaa), Nahla (@nahlatabbaa) and Stephanie (@everydayfeasts)
We're back with Season 2, a new format for the show and a brand new name!
Subscribe on: Apple Podcast App | Spotify (available on AppStore and Google Play) | Stitcher (available on AppStore and Google Play) | Google Play Music (currently supported only for listeners in US/Canada) | Anghami
Celebrating UAE National Day by chatting with Chef Uwe Micheel, one of the city's most longstanding chefs and author of the cookbook Flavours of Dubai.
Chef Uwe Micheel is the Director of Kitchens at the Radisson Blu Hotel Dubai Deira Creek, where he also opened Aseelah restaurant that serves Emirati dishes with a modern twist. His book Flavours of Dubai is available at Magrudy's.
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Credits
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Getting the scoop on Cairo's first ever food tours with the founders of Bellies en Route, Laila Hassaballa and Mariam Nezar.
Make sure to book yourself on a Bellies en Route food walk the next time you visit Cairo - find them online at https://belliesenroute.com or connect with them over Instagram or Facebook.
Meet Us Over Local Coffee!
Join us with the #SUFRA community for a road trip to Al Ain on Saturday, November 24. We'll meet Ghaya Al Daheri, a coffee historian and anthropologist over a traditional 'gahwa' session. We will also stroll through the lush Al Ain oasis and enjoy a traditional meat and rice meal before heading back to Dubai. Grab your spot on our road trip here!
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Learning about classic Nigerian dishes at Biggy African restaurant with Wasilatu Adams and Kekiwiyi Geraldine Lungla.
Visit Biggy's using this approximate google pin here.
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Photo credits to Mufaddal Husein.
A decadent chat about sweet caramelized sugar halwa with Fatema Showaiter from the famed halwa-making Showaiter family of Bahrain.
Check out how halwa is made in the Showaiter kitchens here.
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Exploring Saudi Kabsa and the versatile landscape of Saudi food with Saudi social media sensation, Eman Gazzaz.
Watch Eman's videos on her YouTube channel, Saudi Food with Eman and follow her on Instagram @saudifoodeman.
Her father's secret Kabsa recipe has been spilled right here in this YouTube video.
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Slurping up "bún" noodles in both the North and South Vietnamese styles with Lily at Vietnamese Foodies.
Visit Vietnamese Foodies in Cluster D, JLT (here on Google Maps) or call them at 04-5656088.
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Prepping the Gujarati dish 'Undhiyu' for lunch using the real deal 'papdi' beans with the Desai family.
A special thanks to Aunty Harsha, Uncle Naimish and of course, Chirag, who let us waltz into his home and gatecrash his parents' weekday lunch. Chirag is a serial podcaster, find his podcasts at Amaeya.FM. You can also find him on Instagram (@chirag.nd) or Twitter (@chiragnd).
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Short snippets from Annie of Hyu Korean Restaurant on best-selling Korean dishes, kimchi and the perks of using steel chopsticks.
Visit Hyu in Cluster O, JLT (here on Google Maps) or call them at 050-8717389.
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Sizzling up marinated Korean beef ribs with Annie, the owner of Hyu Korean Restaurant in JLT.
Visit Hyu in Cluster O, JLT (here on Google Maps) or call them at 050-8717389.
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The gravy behind the street-style Ros Omelette of Goa, served up at Omidivan restaurant in Karama.
Grab your Ros Omelette, or omelette in juicy Xacuti gravy, at Omidivan Restaurant in Karama. Find them here on Google map or call them at 04-5269371.
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Chatting with Sarah Al-Hamad about Khaleeji cuisine, with an emphasis on the ubiquitous dried limes.
About Sarah Al-Hamad
Sarah Al-Hamad is a writer and photographer who grew up in Kuwait, currently lives in London and shuttles between the two. She is passionate about researching and documenting Khaleeji cuisine, and has authored two Khaleeji-inspired cookbooks which have both won Gourmand Cookbook Awards:
- Cardamom and Lime: Flavours of the Arabian Gulf
- Sun Bread and Sticky Toffee: Date Desserts from Everywhere
Sarah posts about her travels and food on Instagram @cardamomandlime.
Cover photos supplied by Sarah Al-Hamad.
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Feasting on Ethiopian doro wat and injera with Sara Aradi at her restaurant in Dubai, Al Habasha.
Visiting Al Habasha Restaurant
If you'd like to visit Al Habasha, we recommend the Hor Al Anz branch (GPS link). Here's the website if you'd like to check out the other branches. We also love their misir (lentils), atar (peas), key wot (lamb stew), kara mara tibs (lamb or beef with onions and tomatoes, a more dry-style preparation which somewhat resembles jerky). Make sure to order aib (homemade curd cheese) which cools your palate after the hot and sour flavours of the stews. Ambo is an Ethiopian-style soda - highly recommend the lemon-lime flavour!
And if you'd like to try preparing doro wat or other Ethiopian stews at home, you may buy Sara's berbere spice mix at the restaurant.
References on Ethiopian Food
Seyfu Ketema's study on Teff grains
Mesob Across America by Harry Kloman (the book and his website)
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Exploring the national dish and pride of Jordanians, mansaf and its key ingredient jameed, with Dubai-based Jordanian food personality, Maisaa Meqdadi.
About Maisaa Meqdadi
Maisaa Meqdadi is a Jordanian from Palestine who now lives with her family in Dubai. While she is a civil engineer by profession, she has also become a well respected expert in the community on food from her native Jordan and Palestine. She hosts cooking classes as well as farm trips in the UAE, and is exactly the sort of warm, friendly personality who can make even the most complicated recipe look simple.
You can find Maisaa on her Instagram account @letstalkfooddubai or on Facebook here.
Cover photos supplied by Maisaa Meqdadi.
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A chat with the man who is kindling Londoner's love for age-old Iraqi cuisine - Philip Juma, the founder and head chef of Juma Kitchen.
About Philip Juma and Juma Kitchen
In 2012, Philip Juma founded Juma Kitchen in London to showcase his Iraqi culinary heritage to fellow Londoners. His goal was to change the way Iraq was perceived - not through the single narrative of negative political images, but through its flavourful, rich and ancient food culture. Years down the line, Juma Kitchen has earned an incredible reputation for many successful Iraqi culinary pop-up events and Philip Juma has won over many tastebuds with his dolma, masgouf, kibbeh and host of other painstaking, but superbly flavoursome Iraqi dishes.
Philip recently visited Dubai in May 2018; we met over lunch and then sat down to chat about Juma Kitchen, his love for Iraqi food and his plans for bringing the pop-up to Dubai.
Read more about Philip Juma and Juma Kitchen on his website, www.jumakitchen.com and follow him on Facebook, Instagram and Twitter @jumakitchen.
Credits for cover photos:
- B&W photo by Nina Sarkhel
- Color photos supplied by Juma Kitchen
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The history, anatomy and connoisseur's checklist for Vada Pav with Kalyan Karmakar, Indian food blogger and writer.
What is Vada Pav?
Omnipresent on the streets of Mumbai, Vada Pav comprises a fat spiced potato patty within a tender "pav" bun. Different chutneys - sweet or spicy - might accompany the vada pav depending on what's being offered at the stall, and many vendors put their own special twist to this beloved Bombay Burger.
A few spots to try this treat in Dubai include:
- Chai Pani Cafe in Ghubaiba
- Rangoli in Meena Bazaar and their branch, Rangoli Lite in Oud Metha
- Puranmal (multiple branches)
- Bombay Se in Meena Bazaar
- Vaibhav in Meena Bazaar
About Kalyan Karmakar
Kalyan Karmakar blogs at www.finelychopped.net and is a columnist for NDTV Food, Times of India Blogs and The Indian Express. His debut book is called The Travelling Belly and it went into a reprint within a year of it being published. He is a part of the jury for the Living Foodz Epicurean Awards and the Conde Nast Best Restaurant Awards and was a speaker at The Tasting India Symposium 2017 and the Jagriti Yatra 2018. He has recently won the Best Indian Food Blogger Award in the BH&G and Social Samosa Influencer Awards 2017 and is the inner of the FBAI Best General Food Blogger Award 2017 and Godrej Protect Power Blogger Award 2017. As a market researcher & consultant, he has worked in agencies such as The Nielsen Company, TNS India, IMRB International and Draft FCB Ulka has presented award winning papers at The Esomar World Congress & Asia Pacific.
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The second part of a two-part series uncovering Fujairah's first-ever oyster farming operation, Dibba Bay Oysters, along with an exquisite smoked oyster tasting at the Fairmont Fujairah Beach Resort.
Fairmont Fujairah Beach Resort
The Fairmont Fujairah Beach Resort is a luxury beach resort set along the coast of Dibba and against the backdrop of the majestic Hajjar mountains. We were invited for an "ocean to plate" tour, that included tasting local fish and oysters at the hotel's dedicated seafood concept, The Copper Lobster under Chef Georgiy Danilov, and then with a visit to the Dibba Bay Oyster farm which supplies the restaurant with the region's only locally farmed oysters.
A special thanks to Joanna Huang and Marwa al Omami who invited us to the Fairmont. And an extra special shout out to Marwa who spent two days sharing her knowledge and passion for Dibba with us. It was truly one of the most memorable trips we have had in the country.
Dibba Bay Oysters
Ramie Murray commercialized the first ever local oyster farming operation in Dibba, Fujairah at the start of 2018, after years of testing and fine tuning the concept. He currently supplies to a handful of restaurants in Dubai, including the Maine Oyster Bar and Grill, Galvin, Boca, Galleries Lafayette, Hapi, Crab Market, STK and Sean Connolly. At the time of this podcast, there was also a farm shop in the works for Dubai customers at the Um Suqeim harbour. Read more about Ramie's oyster farm here and follow him on Instagram here.
Join Sufra - our Resident Club for UAE residents looking to dive into eye-opening, educational and delicious experiences each month. Visit fryingpanadventures.com, scroll to the end and subscribe to our mailing list for Sufra updates.
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Uncovering Fujairah's first-ever oyster farming operation, Dibba Bay Oysters, after an exquisite smoked oyster tasting at the Fairmont Fujairah Beach Resort.
Fairmont Fujairah Beach Resort
The Fairmont Fujairah Beach Resort is a luxury beach resort set along the coast of Dibba and against the backdrop of the majestic Hajjar mountains. We were invited for an "ocean to plate" tour, that included tasting local fish and oysters at the hotel's dedicated seafood concept, The Copper Lobster under Chef Georgiy Danilov, and then with a visit to the Dibba Bay Oyster farm which supplies the restaurant with the region's only locally farmed oysters.
A special thanks to Joanna Huang and Marwa al Omami who invited us to the Fairmont. And an extra special shout out to Marwa who spent two days sharing her knowledge and passion for Dibba with us. It was truly one of the most memorable trips we have had in the country.
Dibba Bay Oysters
Ramie Murray commercialized the first ever local oyster farming operation in Dibba, Fujairah at the start of 2018, after years of testing and fine tuning the concept. He currently supplies to a handful of restaurants in Dubai, including the Maine Oyster Bar and Grill, Galvin, Boca, Galleries Lafayette, Hapi, Crab Market, STK and Sean Connolly. At the time of this podcast, there was also a farm shop in the works for Dubai customers at the Um Suqeim harbour. Read more about Ramie's oyster farm here and follow him on Instagram here.
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All music tracks licensed from Audio Jungle.
An enlightening interview with Claudia Roden, the legendary Middle Eastern food writer who's been publishing her cookbooks since 1968.
Podcast References
Visit Claudia Roden's Amazon page here to see her incredible list of cookbooks on Middle Eastern food, Jewish food, Italian cooking, Mediterranean cookery, outdoor feasts and coffee.
Some of the biographical information we used to introduce Claudia on the podcast was referenced from the Jewish Women's Archive and this article from the Guardian.
We also mentioned the Oxford Symposium on Food and Cookery, which you can learn more about here.
Special Thanks
We'd like to extend our heartfelt gratitude to Yvette Judge and the Emirates Lit Fest team for arranging this once-in-a-lifetime opportunity to interview Claudia Roden.
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The delicious basics of Bengali food with Kolkatta-born long time Dubai resident and food blogger, Ishita Saha.
About Ishita Saha
Ishita Saha is the author of IshitaUnblogged, a popular culinary travel blog featuring Dubai & the world beyond. Also the Co-Founder, Editor & Creative Head of FoodeMag dxb, Ishita is obsessed with street food and learning about culinary cultures across the world. She aspires to travel the world with her family – husband and two daughters – the Z-Sisters, and dreams about writing a book on Bengali cuisine, the kind that can be passed on as a wedding trousseau to her daughters.
Ishita has been featured on the BBC Travel Show and has also collaborated with Michelin famed Chef Atul Kochhar on a traditional Bengali Menu for Rang Mahal at the JW Marriott Marquis. Her passion for her native cuisine is infectious and only surpassed by her culinary skills - which made her the ideal person to educate us on the nuances of Bengali food.
To view the entire menu, do check out our blog page here.
Here are a few links to her blog that you can refer to if you'd like to make the Mustard Salmon and Mishti Doi (you should, they're scrumptious!):
Shorshe Bata Maach – Mustard Salmon In This Case
Bhapa Mishti Doi and A Food Safari of Bengal | BBC GoodFood ME
Traditional Bengali Cuisine | In ‘Slight’ Details
Where does Ishita buy Bengali fish? Shubho Bijoya to all | Immerse in the bond of food and love
And you can also reach her over Facebook, Instagram and Twitter at @ishitaunblogged.
If you enjoyed Rabindranath Tagore's "Ami Rupe Tomay" sung by Ishita's mother, Bharati Bhattacharya, you may download the full track here.
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Credits
Rabindranath Tagore's "Ami Rupe Tomay" sung by Ishita's mother, Bharati Bhattacharya. Listen to the full track here.
All other music tracks licensed from Audio Jungle.
Palestinian cookbook author Dima Sharif on 'mooneh;' Sara's green juice at the farmer's market; Georgian khinkali at Eshak restaurant.
Mooneh with Dima Sharif
Dima Sharif is the author of an encyclopedic Palestinian cookbook, Plated Heirlooms. She talks to us about preserved items for the traditional Arabic pantry, or mooneh. Visit www.dimasharif.com to learn more about Dima, her recipes and her cookbook. Purchase her mooneh at www.dimasharif.com/products.
Market Munchies
Long time Dubai resident Sara bags up a whole lot of green from the Farmer's Market in Bay Avenue, Business Bay. Click here to find the market on Google Maps. Instagram: @farmersmarketme.
Georgian Dumplings at Eshak, City Walk
Eshak is a restaurant on City Walk that serves Georgian, Uzbek, Armenian, as well as European and Middle Eastern foods. This is our go-to spot for khinkali, juicy soup-filled dumplings from Georgia. We go behind the scenes to watch how they're made, and then learn how to eat them from Michael, Eshak's General Manager. Check out our Instagram and Twitter for behind-the-scenes dumpling videos. And learn more about Eshak at http://eshak.ae.
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Credits
Music tracks licensed from Audio Jungle.
Eshak introduction and mid-segment tracks: Free Music Archive
- http://freemusicarchive.org/music/Balkan_Mind_Meld/
- http://freemusicarchive.org/music/Balkan_Fields/
Interview with Dalia Dogmoch on #CookforSYRIA, a global movement to raise funds for UNICEF's humanitarian work to rescue child victims of the Syrian conflict.
#CookforSYRIA
#CookforSYRIA is a global initiative curated by Clerkenwell Boy and Serena Guen to raise funds for UNICEF's Children of Syria fund. The initiative has finally received government approvals to host two fund-raising events in March 2018:
- March 2nd Dinner at Inked (www.inked.ae)
- March 3rd #CookforSYRIA Bakesale at The Beach Canteen, on Sunset Beach behind Sunset Mall (Google map link)
Even if you are unable attend these events, you can still support the cause by visiting http://cookforsyria.com to purchase the #CookforSYRIA cookbook (100% of proceeds go towards UNICEF's Children of Syria fund) or learn about other ways of getting involved. You can also visit #CookforSYRIA over Instagram (@cookforsyria) to stay abreast of the latest events and happenings in support of this initiative.
Dalia Dogmoch
Dalia is a Syrian-German food writer, presenter and entrepreneur who has supported the #CookforSYRIA cause by sharing her Syrian grandmother's recipes for the #CookforSYRIA cookbook. In addition, she has created awareness and orchestrated fundraising events for the cause in Dubai.
Dalia is the author of Food, Love and Life and is also the food editor of Harper's Bazaar Arabia.
You can find Dalia on any of the following channels:
- Instagram: @daliaskitchen
- YouTube channel: Daliaskitchen
- Her blog: www.daliaskitchen.com
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Credits
Podcast photo cover: Charlotte Hu.
Music tracks licensed from Audio Jungle.
Part 2 of a two-part episode on the first pure camel milk chocolate in the world, with Martin van Almsick and Patrick Dorais of Al Nassma.
If you haven't heard Part 1, we highly recommend tuning in to that episode first before indulging in this one - it'll give you delicious context!
The World's First Pure Camel Milk Chocolate, Al Nassma
We're back at the Al Nassma factory in Dubai to learn all about what it takes to craft the world's first, pure camel milk chocolate. On this second episode of our two part feature on Al Nassma's chocolate, Martin van Almsick, General Manager, and Patrick Dorais, Director of Sales at Al Nassma led us out to the factory floor to see (and smell!) how camel milk chocolate is made, moulded and wrapped. Also picking up from last time, we're back with more results from our blind taste tests of camel milk chocolate with shoppers and vendors at the farmer's market at Business Bay, Dubai.
If you're looking for your own Al Nassma stash, here's where to stock up:
- UAE residents: Dubai Mall, ground floor, entrance opposite to Bloomingdale's
- Travelers to Dubai: Gift Shop in Dubai Duty Free
- Our friends in other parts of the world, you can contact Al Nassma through their Facebook page.
Al Nassma's official website can be found at http://www.al-nassma.com.
And if you'd like to visit the Al Nassma factory and experience the smells and tastes of camel milk chocolate with a group of 6-8 friends, reach out to us at fryingpanadventures.com/contact. We'd love to plan a factory tour for you!
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Credits
Music tracks licensed from Audio Jungle.
Part 1 of a two-part episode on the first pure camel milk chocolate in the world, with Martin van Almsick and Patrick Dorais of Al Nassma.
The World's First Pure Camel Milk Chocolate, Al Nassma
We visited the Al Nassma factory in Dubai to learn about what it takes to craft the world's first, pure camel milk chocolate. On this first part of a two part feature on Al Nassma's chocolate, we interviewed Martin van Almsick, General Manager, and Patrick Dorais, Director of Sales at Al Nassma to learn about this luscious, premium brand of camel milk chocolate. We've also done some blind taste tests with shoppers and vendors at the farmer's market at Business Bay, Dubai.
If you're looking for your own Al Nassma stash, here's where to stock up:
- UAE residents: Dubai Mall, ground floor, entrance opposite to Bloomingdale's
- Travelers to Dubai: Gift Shop in Dubai Duty Free
- Our friends in other parts of the world, you can contact Al Nassma through their Facebook page.
Al Nassma's official website can be found at http://www.al-nassma.com.
Please Review and Rate Us!
Please take a few minutes to share this episode with friends and to review/ rate us on iTunes or over the Apple Podcast App - it would mean the world to us, thank you.
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Music tracks licensed from Audio Jungle.
Raghad Safi, cookbook author of The Iraqi Table, on Iraqi cuisine; 14-year Dubai resident Lauren on beetroot and citrus; Patrani Macchi at Kebab Bistro.
An Iraqi Lunch Feast with Raghad Safi
Iraqi cookbook author prepares a delicious feast that brings alive the recipes from her book, The Iraqi Table. Grab your copy of her book at Booksarabia.com, Kinokuniya or Amazon.
Market Munchies
14-year Dubai resident Lauren shares his inspiration on giant beetroots from the Farmer's Market in Bay Avenue, Business Bay. Click here to find the market on Google Maps. Instagram: @farmersmarketme.
Parsi Patrani Macchi at Kebab Bistro, Karama
Vistasp and Oofrish Contractor, owners of Kebab Bistro, on the history of the Parsi community and the special fish steamed in banana leaves that is served at weddings. You may find the location on Google maps by clicking here or call them at +971-4-327-1211.
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Music tracks licensed from Audio Jungle.
Sally Prosser on eating locally and sustainably; Chirag Desai on smoked market veggies; Pakistani katakat at Muhammad Faisal restaurant.
Eating Locally and Sustainably in the UAE with Sally Prosser
Sally Prosser is respected leader and influencer in the UAE food community. She blogs at mycustardpie.com and is considered a credible voice on social media (her Instagram and Twitter handles are @mycustardpie.com)
Market Munchies
Chirag Desai (Instagram: @chiragnd) shares his weekend plans to BBQ the veg from the local farmer's market at Bay Avenue in Business Bay. In addition to being a tech guru and a talented cook, Chirag also produces three podcasts under the Coffee and Iced Tea media banner on iTunes. Click here to find the market on Google Maps. Instagram: @farmersmarketme.
Pakistani Katakat at Muhammad Faisal Restaurant
We talk to Ali Singar Bhutto, the owner of Muhammad Faisal Restaurant and learn how to make the famous street food, katakat, from the tawa master, Chef Shaukath Ali. You may find the location on Google maps by clicking here or call them at +971-04-2691900
+971-04-2691981.
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Credits
Credits for drum beats for Katakat segment in the intro: The War Drums Of Peace by The Marian Circle Drum Brigade on Free Music Archive.
All other music tracks licensed from Audio Jungle.
Dr. Colleen Taylor Sen on curry; Andre Gerschel on cauliflower; Chef Ahmed at Bait Al Baghdadi restaurant on Iraqi dolma.
Curry with Dr. Colleen Taylor Sen
Born in Toronto, Dr. Colleen Taylor Sen is a Chicago-Based author and culinary historian, Her articles have appeared in The Chicago Tribune, Travel and Leisure, Food Arts, Yoga International, The Hindu, and other publications. Her books include Food Culture in India; Curry: A Global History; Turmeric: The Wonder Spice; A Guide to Indian Restaurant Menus; Street Food: Everything you Need to Know about Open-air Stands, Carts and Food Trucks Across the Globe (with Bruce Kraig); Feasts and Fasts: A History of Food in India (named one of the best food books of the year by Vogue and The Smithsonian Magazine) and, most recently, The Chicago Food Encyclopedia (with Carol Haddix and Bruce Kraig)
Purchase Curry: A Global History on Magudys or Amazon.
Market Munchies
Andre Gerschel, Regional Director of Operations at Baker and Spice, shares his recipe on tahina-smothered cauliflower from the Farmer's Market in Bay Avenue, Business Bay. Click here to find the market on Google Maps. Instagram: @farmersmarketme.
Iraqi Dolma at Bait Al Baghdadi in Sharjah
Chef Ahmed on Iraqi Dolma at Bait Al Baghdadi Restaurant in Sharjah. You may find the location on Google maps by clicking here or call them at +971-6-559-8844.
Credits for research note on the fat Liyya and fat-tailed sheep: Anissa Helou and Charles Perry here.
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Music tracks licensed from Audio Jungle.
Please re-download as the first audio file had an issue during our hot pot segment!
British-Iranian food writer Sabrina Ghayour on biryani, saffron and Persian cookery; farmer's market regular Sheetal on okra; Chinese hot pot with Xini Wei.
Instagram Competition
We're going to be running a competition from December 17th to the 21st over Instagram. Make sure you follow us at @fryingpanadventures to participate for the chance to win a fabulous festive hamper from our previous podcast personalities, Dima Sharif who spoke about sumac, Riath Hamed with Balqees Honey and Orit Mohammed from Boon Coffee.
Interview with Sabrina Ghayour
Sabrina Ghayour is a London-based food writer and self-taught cook who rose to fame with her supper club, Sabrina's Kitchen. She has written Persiana, Sirocco (which has the recipe for the delicious berry polo/rice mentioned during the podcast as well as a number of other recipes that are simply spot-on for easy but spectacular meals) and most recently, Feasts. Her website is www.sabrinaghayour.com and you may find her on Instagram @sabrinaghayour.
Photo credits: Sirocco by Sabrina Ghayour. Published by Mitchell Beazley by Octopus Publishing Group. Also available at Amazon.com and Kinokuniya.
Market Munchies
Market regular Sheetal shares her simple but scrumptious okra recipe using okra from the Farmer's Market in Bay Avenue, Business Bay. Click here to find the market on Google Maps. Instagram: @farmersmarketme.
Chongqing Liu Yi Shou Hot Pot
Our knowledgeable and food crazy Chinese friend, Xini Wei, and her husband Steve talk to us about the history, etiquette and technique of eating Chinese Hot Pot. From broth to sauces, dip-in's to drinks, we cover it all.
You can find Chongqing Liu Yi Shou in Barsha, right next to Bait al Mandi (click here for map) and Deira (click here for map.)
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Credits
Music tracks licensed from Audio Jungle.
Nazek Al Sabbagh, co-founder of Malleh Gourmet, on elevating salted fish or 'malleh' to a gourmet product; three meat-loving friends behind The Meating Room, a homegrown concept in Karama with a secret lamb chop marinade.
Malleh Gourmet
Malleh Gourmet is a Dubai-born retail concept that is the brainchild of the Sabbagh sisters. Nazek Al Sabbagh and her sister have transformed the time-tested art of salting fish ("malleh") into a gourmet, beautifully packaged product that will appeal to newer generation of Emiratis and to the wider international market. They sell malleh and other preserved fish products, including ground anchovy powder and spiced anchovy sauce, at their retail store in Jumeirah. For more details, visit http://www.mallehgourmet.com/ or connect with them over Instagram: @mallehgourmet.
Market Munchies
Dima's Sharif Eggplant Jam at the Farmer's Market in Bay Avenue, Business Bay. Click here to find the market on Google Maps. Instagram: @farmersmarketme.
The Meating Room
Abdul Hakim, Jacob George and Kieve Pinto talk to us about why they started a restaurant called The Meating Room in Karama. Click here to find them on Google Maps. Instagram: @themeatingroomdxb.
Please take a few minutes to share this episode with friends and to rate us at Apple Podcast App - it would mean the world to us, thank you.
Gift an Authentic Experience this Festive Season
Gift one of our thoughtfully curated experiences at fryingpanadventures.com to a food and culture-loving friend or family member this festive season. Use discount code DIARIES for 10% off your gift certificate purchases using this link here. Gift certificates may be gifted for any amount and the recipient may use it against any of our experiences for 12 months from the date of certificate purchase.
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Credits
All music tracks except the one for The Meating Room licensed from Audio Jungle.
Credits and special thanks for The Meating Room track to Neptune (ZA) - Breger Tribute on Sound Cloud.
Orit Mohammed, founder of Boon Coffee, on the age-old tradition of the Ethiopian coffee ceremony. From roasting to sipping, economics to etiquette, we've brewed an episode dedicated to this invigorating hospitality tradition practiced by Ethiopians all over the country - and abroad.
Boon Coffee is a UAE-based organic specialty coffee roaster that offers 100% pure, single-origin, Arabica coffee beans sourced directly from Ethiopia. You can sip on a range of coffee beverages at their café in JLT (Shop no. 21, Ground Floor, 1 Lake Plaza, Cluster T - Dubai) and at the Farmer's Market at Bay Avenue, every weekend morning during the market season.
To learn more about Boon Coffee, visit booncoffee.com.
Please take a few minutes to share this episode with friends and to rate us at Apple Podcast App - it would mean the world to us, thank you.
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Credits
Music tracks licensed from Audio Jungle.
Libyan-Palestinian author of Under the Copper Covers, Sherine Ben Halim Jafar, on Libyan cuisine and food as therapy in turbulent times; the fair and flaky twist behind the aloo parathas at Khyber Gate in International City, Dubai.
PART 1: LIBYAN CUISINE AND FOOD THERAPY
The author of Under the Copper Covers, Sherin Ben Halim Jafar is of mixed Libyan and Palestinian descent. As the daughter of Mustafa Ben Halim, the Libyan Prime Minister (1954 to 1957) and later adviser during King Idris' rule, she faced exile along with her family after the coup by Muammar Gaddafi. Sherin's story is a turbulent but inspiring one that involves turning to food as her safe space and solace. Her book is available at amazon.com and Kinokuniya, Dubai.
PART 2: ALOO PARATHAS AT KHYBER GATE
Khyber Gate is located in International City (google map link). They serve a range of Indo-Pak fare, including many of the comforting favorites like keema and mutton karahi. Check out the video of Shahadat's technique around layering the paratha dough on our Instagram or Facebook page.
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Credits
A special thank you to AVProductions for supporting us with their studio so that we could sound like us, and not robots in an aquarium.
Music tracks licensed from Audio Jungle.
Yemeni honey entrepreneur and founder of Balqees, Riath Hamed, on discerning high quality honey; Hussam Al Batta on Palestinian za'atar and cheese mana'eesh at his restaurant, Mama'esh in Business Bay.
PART 1: DISCERNING QUALITY HONEY
Riath Hamed founded Balqees in Dubai in order to make it easier to source high quality raw Yemeni honey in the market. He has since expanded the business to premium quality raw honey from bee farms cherry-picked from around the world. Visit their website: balqees.com to get your honey jars online or to find the nearest store in the UAE. Most Carrefour supermarkets and the farmers' market at Bay Avenue, Business Bay also stock Balqees. Stay in touch with them through Instagram.
PART 2: PALESTINIAN ZA'ATAR AND CHEESE MANA'EESH
Mama'esh is located in Business Bay (google map link). In addition to selling fantastic flatbreads like mana'eesh and fatayer, they also sell fair-trade ingredients like za'atar, freekeh and maftoul produced by women-owned cooperatives in Palestine. At the time of recording this episode, the owner Hussam Al Batta was on track to opening his second branch in Al Wasl by the end of October. We wish him luck!
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Credits
A special thank you to AVProductions for supporting us with their studio so that we could sound like us, and not robots in an aquarium.
Music tracks licensed from Audio Jungle.
Credits for the Mama'esh sound track: Hicaz Zeybek by Seyyah on Free Music Archive.
Bonus recipe after our interview on sumac with Dima Sharif, author of Palestinian cookbook Plated Heirlooms, she shares a recipe for a Native American drink called Sumacade.
Palestinian cookbook author Dima Sharif on the Middle Eastern spice 'sumac;' Gemma Mascarenhas' secret recipe for Singaporean style chilli crabs at her home-grown restaurant Grub Shack in Dubai.
PART 1: DIMA SHARIF
Dima Sharif is the author of a gorgeously photographed and fantastically informative Palestinian cookbook, Plated Heirlooms. Visit www.dimasharif.com to learn more about Dima, her recipes and her cookbook. Purchase her sumac at www.dimasharif.com/products.
PART 2: GRUB SHACK
At the time this episode was recorded, Grub Shack is located in Health Care City. Reach out to them over Facebook or Instagram.
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Credits
A special thank you to AVProductions for supporting us with their studio so that we could sound like us, and not robots in an aquarium.
All tracks licensed from Audio Jungle.
Grub Shack soundtrack: Meet Me Tomorrow by David Mumford
This debut episode gives you the sweet scoop on what we've got lined up for the Frying Pan Diaries, a podcast that celebrates the mezze of Old World food cultures in and around Dubai. Join us as we feed our insatiable appetite for food history, culture, science, ingredients, recipes and techniques. We'll be launching the show in October, so make you subscribe and get the first taste of our episodes through any of our podcast channels below:
Apple Podcast App
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Stitcher (available on AppStore and Google play)
Fryingpan.fm
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A special thank you to AVProductions for supporting us with their studio so that we could sound like us, and not robots in an aquarium.
All tracks licensed from Audio Jungle.