Lamb cooked with tomatoes & aromatic spices

This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and
basmati rice

Gajar Ka Halwa (Carrot pudding with toasted nuts and carrot ginger sauce)

 

Chana masala (White chickpea cassoulet)

Recipe by Amrish Sood, head chef at Rang Mahal by Atul Kochhar

Saboo dana ki tikki (Crisp sago cutlets)

 

Yaki onigiri

Recipe by Andrew Fletcher, Executive Chef at Movenpick Jumeirah Lake Towers

Baked seabass with harra sauce

Recipe from Than Htike Aung, Chef de Cuisine of La Mer, Sofitel Abu Dhabi Corniche.

Fattoush salad

Recipes from Than Htike Aung, Chef de Cuisine of La Mer, Sofitel Abu Dhabi Corniche.

Falooda (Vermicelli drink)

Recipes by Maitha Al Shamsi, co-owner of Mama Tani café.

Katayef suzette

Recipe from Sudqi Naddaf, executive chef at Kempinski Hotel Mall of the Emirates.

Mixed salad leaves

Easy-to-make macrobiotic salad from the kitchens of Comptoir 102.

Fish dogs with lemony fennel slaw

The humble fish finger sandwich gets a facelift – serve in hot dog buns with a fresh and crunchy coleslaw

Spiced lamb koftas with mint & tomato salad

Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt