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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Credits

All music tracks licensed from Audio Jungle.

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

 Connect with Us

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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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Credits

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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Credits

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.

Please Rate Us!

Please take a few minutes to share this episode with friends and to rate us on iTunes or over the Apple Podcast App - it would mean the world to us, thank you.

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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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Credits

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.)

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.