Latest news with #Gastronomica
Kuwait Times
6 days ago
- Entertainment
- Kuwait Times
Mala brings bold Kuwaiti flavors to Sabah Al Salem
KUWAIT: Mala, the much-loved culinary gem celebrated for its bold, modern take on traditional Kuwaiti cuisine, has opened its doors in Sabah Al Salem — bringing its signature soul and flavors closer to home. Following the buzz around its flagship location in Khiran, Mala's newest chapter continues to serve up its distinctive fusion of heritage and innovation. Guests can now enjoy the same beloved dishes, warm hospitality and elegant ambiance in a new space thoughtfully designed to reflect both contemporary flair and Kuwaiti roots. 'We're thrilled to become part of the Sabah Al Salem community,' said Naveed Dowlatshahi, COO at Gastronomica. 'This new location brings us closer to our guests and offers a fresh opportunity to connect with both loyal diners and new faces.' The menu remains a celebration of Kuwaiti culinary tradition — with a twist. Think Short Rib Machbous that melts in your mouth, and nostalgic comfort food reimagined with finesse and local flavor. Each dish is crafted to tell a story — one rooted in culture, but ready for the future. Wrapped in a cozy yet sleek setting, Mala in Sabah Al Salem invites guests to rediscover Kuwaiti dining in a way that feels both nostalgic and contemporary. Whether for a relaxed dinner or a special gathering, expect a dining experience that's warm, elevated and unmistakably Kuwaiti.
Telegraph
19-04-2025
- Entertainment
- Telegraph
Crowd-pleasing recipes inspired by travels across the Eastern Mediterranean
I first heard about London's Borough Market halfway up Mount Kinabalu in Borneo… as you do. Food markets have always been my happy place, so after returning to Blighty I began visiting every week, getting to know the traders and spending every penny I had on the finest produce: barrel-aged feta from Pete the Greek, chorizo from Brindisa, Parmigiano Reggiano from Gastronomica. In among that crowd was a warm character named Jad. With his charismatic presence and infectious enthusiasm, he evangelised about the food of the East, travel, adventure and the meaning of life, but mostly about za'atar. Jad's stall was little more than an 8ft trestle table and a cool box full of delicious meze, but it was always heaving with gourmands. I started to help him every Saturday for the love of it, and in exchange he taught me to make falafel. The deal was simple: when the falafels made as much money as the meze, we'd become partners. Meeting Jad was a life-changing moment, profoundly influencing the way I choose to live. The queue for my falafel wraps grew and grew. Jad and I joined forces, and we became Arabica. Almost 25 years on, Jad has since returned East. He gave me my true introduction to Levantine food and our connection set me on an adventure through the sun-drenched lands of the Eastern Mediterranean, watching sunset shadows animate the towering red cliffs of Wadi Rum, with marinated roasted chicken juices dripping down my chin, fresh from the Zarb earth oven. I've helped the happy, hardy women on the fertile slopes around Ajloun harvest wild thyme to make the Middle Eastern staple za'atar. I've haggled with spice sellers in ancient souks in Damascus and Istanbul, just as Venetian and Genoan traders did centuries ago. I've indulged in frappés over games of backgammon on the streets of Athens, visited the baklava masters in Tripoli, Istanbul and Gaziantep, and tracked down a Bedouin family in the eastern desert of Jordan to collect milk for making labneh. I've sought out artisanal cheesemakers, tahini producers and subtropical date farms near the Jordan River. I've risen at the crack of dawn to make ka'ak in hole-in-the-wall bakeries in Beirut after rambunctious nights drinking arak with producers in the Beqaa Valley. I've spent weeks discovering the best artisanal cooperatives. I've been a guest in people's homes savouring versions of classic dishes and learning family secrets; tasting the love and effort in every morsel. Countless evenings have been spent at the coalface of the mangal (open-hearth grill) at ocakbasi restaurants across Turkey, watching the grill masters skilfully work their magic with skewers of Adana kofta and sivri peppers, while dripping fat sends up plumes of smoke. I've spent unforgettable days traversing the mountains of Lebanon with wine expert Michael Karam, discovering how the country's soil, climate, topography and human touch create wines with truly distinctive characteristics. But what unites these experiences and has shaped my approach to the cuisine of the East Mediterranean is the deep connection that transcends geographical divisions and shifting borders. The region remains bound by shared traditions, an innate understanding of the seasons and a profound respect for breaking bread together. Each meal is an opportunity to forge connections and create memories, enriching my appreciation for the culinary heritage and teaching me the essence of hospitality, community and the bonds formed around a table. These recipes offer a glimpse into the incredible places I have visited, the people I have met and the experiences that inspired me.
