RECIPE TO DAZZLE
Updated: May 14, 2019
POSTED ON MARCH 4, 2015
I’m excited! I call it “to have your dazzle and eat it too”. Not only do I dine in the most exquisite symbol of Dubai but also come away with it’s treasured recipes for you. “Qbara” is the name of this sexily glamorous restaurant. “Qbara” the word is “Arabic” back to front. Qbara itself is Arabic dining inside-out. And so it is acknowledged to be “the Dubai experience”. It distills Arabic flair, glamorizes it and modernizes it too.
Here, the glamorously sprawling space seduces all the senses. Dramatically lit, with a brilliant interplay of light and shadow, it shimmers with a humongous and beautiful chandelier (of what seems to be large pearls). Beautiful hostesses lead you into a dimly lit, two leveled large dining area. As does the surrealistic wall with it’s mesmerizing 3D sound and light effect.From the upper level, guests can look down on the restaurant in all its glory.
The food dazzles: dish after dish had visual and gustatory starbursts.The magic comes on thick and fast…compressed, refreshing sweet watermelon off set by the salty luscious shanklish cheese. The delightful falafel salad, followed by mellow, fragrant fish and rice, succulent, robust lamb. Delicate, raw Yellowtail and char-grilled spicy quail pieces, wrapped in vine leaves. The list goes on and on. My gracious hosts Alia Bin Hendi and Anass Allouch explain many an Arabic term and I feast on the conversation as I do on the fabulous food. Camels milk icecream in erotic embrace with crushed baklava delights. The piece de resistance? sensational honey and vanilla panacotta, topped with yards of sweet gossamer Iranian candyfloss pashmak.
Creating this magic is the extraordinarily gifted Colin Clague. Born in the Isle of man, Chef Clague has worked with icons like Anton Mosimann and Sir Terence Conran, Clague has not only worked and travelled the world but also spearheaded the pre-opening teams of the prestigious Burj Al Arab in Dubai, and executive chef of award-winning Japanese izakaya restaurants – Zuma in London and Dubai.
Coincidentally I have eaten at all the restaurants he worked in, including Pollen in Singapore. And each time Ive been delighted. Achieving such resounding flavors and texture takes serious skill and effort and Chef Colin Clague displays both.His dishes dazzle as does Qbara and I have many atreasured recipe from him. Should you need any please email email@example.com, twitter, instagram @rashmiudaysingh and I’ ll be happy to share them with you
HAVE YOUR SPOON AND EAT IT TOO
Am absolutely delighted to present this to you: edible cutlery (spoons, chopsticks, plates and more) made from flours, like the nourishing Jowar. Its yummy, nourishing, not made with any chemicals or preservatives yet has a shelf life of 18 months and it can even cut into hard foods.Whats more you can get this cutlery made in the flavors of your choice! hot n spicy, onion and tomato, garlic, ginger, spicy or sweet…take your pick!
An amazing and yummy innovation that addresses ecological concerns like depletion of groundwater No wonder it was was selected by the CII-USAID-World Resources Institute supported initiative called New Ventures as among the top ten sustainable businesses in the year 2006 – the year it was started. You can order online namaboomi
P.S This delightful information was given to me by Anjali Sharma should you have any such foodie favourites to share and have them written about, please email firstname.lastname@example.org, twitter, instagram @rashmiudaysingh .