Dubai is a city and emirate in the United Arab Emirates known for luxury shopping, ultramodern architecture and a lively nightlife scene. Burj Khalifa, an 830m-tall tower, dominates the skyscraper-filled skyline. At its foot lies Dubai Fountain, with jets and lights choreographed to music. On artificial islands just offshore is Atlantis, The Palm, a resort with water and marine-animal parks.
This is our 2nd video from our STREET FOOD in DUBAI series. This time we are taking you to some of the BEST local restaurants and street foods that Dubai has to offer! We are starting the day with a delicious Egyptian hummus with beef and pine nuts and specialty foul (fava beans) at a shop called Foul w Hummus. They serve unlimited bread and a dish of pickles with the dishes. This restaurant has amazing quality food for a good price. Those that can’t afford the food can eat for free. After breakfast, we visited the Public Beach. It is a great place to view the Burj Al Arab, but also locals and tourists visit to swim, surf and enjoy the weather. It was especially nice in December, where it wasn’t too hot. For lunch, we visited a famous restaurant for seafood. Bu Qtair specialized in fish and prawns. The fresh fish and prawns are marinated in a mixture of spices and then are fried. They are served with rice and a curry. Next, we head to the Burj Khalifa (tallest building in the world) which is one of Dubai’s top attraction. The Burj Khalifa has unobstructed views over Dubai, but is quite expensive to enter. We recommend seeing it from the base, which is free and equally awesome. For dinner, we head to a restaurant which has a reputation for having the BEST Pakistani food in Dubai, Ravi Restaurant. There are many dishes to try, but we chose to try their dal fry, mutton Peshawari and chicken tikka. The naan served with the meal was DELICIOUS! Finally for dessert, we wanted to try an Emirati specialty – luqaimat. Luqaimat are small balls of dough which are fried until golden brown. You can get a variety of toppings, but the traditional topping is a thick date syrup and sesame seeds. These are served across the UAE, but we visited the shop in Global Village. This isn’t the most authentic version, but it was interesting to watch the women make this dessert.
We were a website, and now we’re a cookbook. We’re a project by illustrators and designers to help raise money for New York restaurants and their employees. We’re 38 recipes from 38 restaurants for you to cook at home. And we’re a $20 donation for every book sold to New York City restaurants, through ROAR’s employee relief fund.
The MICHELIN Guide takes you to Malta to discover the treasures of the island: its chefs, its products and producers. Following the launch of the first MICHELIN Guide Malta in February 2020, we take a closer look at Noni, One-Star restaurant, and its chef, Jonathan Brincat. At the crossroads of cultures, the Maltese gastronomic scene is a reflection of its rich past which marries culinary influences from Italy, Mediterranean countries, North Africa, and Great Britain – not to mention contemporary trends.
At Noni, Chef-Owner Brincat passionately brings a modern approach to traditional Maltese and Mediterranean cuisine. The attentive staff are happy to make recommendations from the concise menu, showcasing quality seasonal products in well-balanced dishes, all cooked with an eye for detail.
Olive Wagyu is raised on a diet of the remains of pressed olives and is considered the rarest beef in the world. Lately Olive Wagyu won at the Wagyu Olympics in the category of “best fat quality” – The meal includes Fillet, Skirt Steak, Sirloin Steak, heart and liver.
When you think of free breadsticks, unlimited salad, and pounds of pasta one name comes to mind — Olive Garden. But the Italian eatery, known for its $5 take home meal, has fallen on hard times as the coronavirus pandemic has wreaked havoc on the restaurant industry. In response, the casual dining chain trimmed its menu, pivoted to take out, and cut costs. But are those changes enough for Olive Garden to survive the pandemic and offset the overall decline of the dine-in restaurant experience?
Barbecue is so much more than just throwing meat on a grill. It is a time for family and friends to come together in celebration. From Turkey’s shish kebabs, which originated from hunted animals skewered on swords, to earth ovens in the South Pacific, which involve cooking food underground, we’ll take a look at how cultures barbecue around the world.
Today we face the daunting challenge of feeding nearly 8 billion people, and that number will grow to at least 11 billion by 2100. With already half of all the habitable land on Earth dedicated to agriculture, we’re starting to run out of options. Could the Blue Revolution be our answer?
Breaking away from the more well-known olive oil seasoned flatbread, focaccia in Bari, Italy is a feast of flavors made with tomatoes, olives, oregano, and olive oil. We visited Panificio Fiore, a local bakery that’s been churning fresh focaccia every day for over a century. The bakery is just a few steps away from the city’s Basilica di San Nicola, an important destination for pilgrims all over the world. For those foodies exploring the old town on another kind of pilgrimage, a slice of focaccia here will cost only 1 euro and will for sure open the doors of heaven.
Even before coronavirus, soaring fish prices and competition from big chains had wiped out more than half of Japan’s traditional sushi restaurants. With most owners at or near retirement, the pandemic is accelerating the demise of neighborhood sushi. Correspondent Lucy Craft looks at how fast-food sushi is remaking a dining tradition.