Dinner review: Sakura, Crowne Plaza
The restaurant’s retro interior wouldn’t be out of place in 1970s Tokyo (beige walls, shoji-style room dividers and thick dark wooden paneling)...
-
-
Dinner review: Carnival by Tresind
Like its sister restaurant, Tresind, this recently opened Indian eatery is no ordinary curry house. And, while Carnival by Tresind follows suit in its molecular, Alinea-style ways, it differs completely from Tresind in a very fun, jovial way...
-
How to make healthy Arabic food
Food writer and blogger Najoud Al-Jabri from Chef on the Block chefotb.com offers up five tips to create delicious healthy Arabic food...
-
24 hours as a vegan : could you do it?
Have you ever considered going vegan? Why not try it out for a day with these delicious family-friendly food ideas…
-
Five of the best foodie deals this Halloween
BBC Good Food Middle East has put together a run down of the best foodie venues on offer this Halloween…
-
Brunch review: 360, Jumeirah Beach Hotel
Perched out at sea, at the end of a long jetty, the restaurant offers panoramic views of the marina by Jumeirah Beach Hotel and probably the best view of the Burj Al Arab in Dubai...
-
Mohammed Zeeshan: How to try molecular gastronomy at home
Tresind’s chef Mohammed Zeeshan gives advice to BBC Good Food Middle East readers on creating their own theatrical meals at home and why he feels Indian cuisine is misunderstood...
-
Atul Kochhar on achieving two Michelin stars and why he hates molecular gastronomy
Atul Kochhar’s restaurant Tamarind was the first Indian venue to achieve a Michelin star in the world in 2001, whilst his second restaurant Benares followed with its own Michelin star in 2007. He now owns seven restaurants around the world, including Rang Mahal in Dubai. Kochhar talks to BBC Good Food Middle East about cooking Tandoori without an oven and why he hates molecular gastronomy...
-
Dinner review: Junoon, Shangri-La, Sheikh Zayed Road
‘Junoon' means passion in Hindi, and everything from the food, staff and decor backs up that concept to a tee. The Dubai branch is actually a spin off from the original Michelin-starred Junoon in New York...
-
Back to basics: Froz Khan's tips for improving your masala and rice
Froz Khan, the senior sous chef at Claypot spoke to BBC Good Food Middle East about how home cooks can improve their Indian cooking...
-
Quick fire questions with Junoon's chef de cuisine Suraj Prakash
The chef de cuisine at Junoon Shangri La talks to BBC Good Food about the Indian recipe all home cooks should know, and common misconceptions about life as a chef...
-
Quick fire questions with Karen Mclean – the woman behind the food blog Secret Squirrel
Karen Mclean, the woman behind the well-known UAE food blog Secret Squirrel sits down with Mother Baby and Child, to discuss nutrition and what people can expect at this year’s Le Gourmet Food Fest held in Dubai...
