A recipe for suc­cess

Friday - - Front Page -

Our very own Do­mes­tic Diva, Sil­vena Rowe, has served me an amaz­ing Ara­bic mezze with a Euro­pean twist. The Oberoi Dubai’s dum pukht ex­pert Chef Dirham (he wasn’t named af­ter the cur­rency, it means ‘hap­pi­ness’) Haque has slaved over a cau­li­flower curry with cashew nuts and veg­etable biryani, while San­jeev Kapoor has tick­led my taste buds with dal makhani.

Yes, I’ve been lucky enough to eat in the best restau­rants and to meet some of the most fa­mous chefs, and I’ve licked my lips af­ter ev­ery en­counter. But it doesn’t mean I can cook. While I might know that you need to mar­i­nate and slow-cook to cre­ate a great dum pukht, and that us­ing zataar adds a kick to al­most any dish, I have no idea how to rus­tle up any­thing more ex­cit­ing than beans on toast. And even then, I some­times burn it! So I, for one, won’t be lin­ing up to ap­pear on Sea­son 3 of Food­shala, the hit re­al­ity food TV pro­gramme where con­tes­tants have to cre­ate their favourite dish for San­jeev to judge. I don’t think my spe­cial­ity cheese and pickle sand­wich or scram­bled eggs would get me through the au­di­tion, but I’m very ex­cited that we are the me­dia part­ner of this bril­liant show once again.

We’ve man­aged to get Fri­day read­ers a VIP pass into the fast track of the au­di­tions on Fe­bru­ary 8, and even bet­ter, a guar­an­tee that one reader will be in the fi­nal 12 to ap­pear. Just turn to page 36 for your VIP en­try-pass voucher. Good luck! Un­til next week…

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