- 09 Dec - 15 Dec, 2017
The MAG CONCIERGE
- 30 Sep - 06 Oct, 2017
- High Life
Jumeirah Al Naseem
Sandwiched between Burj Al Arab and Madinat Jumeirah, Al Naseem has the right mix of traditional Arabic flavour and contemporary twists. The design takes inspiration from the sea, with dark blue rich carpets laid out in stark contrast to the wooden shutters and creamy walls. Dubai’s pearl diving history gets reflected in many elements while every passageway is dotted with stunning art works. Fluffy mattresses, a canopied ceiling, a hand-sketched wall and a stunning bathroom with Amouage products open out to a balcony that give views of the sea and the Burj. Al Naseem also gives you access to other Madinat properties so there is plenty to keep you busy. Food wise, you are spoilt for choice. Lunch at the beachside Summersalt restaurant makes you feel you are in some exotic island, and not in bustling Dubai! Perhaps one night is too short a time to discover Al Naseem; its restaurants and beaches deserve far more attention. A weekend spent here would be equivalent to a real holiday outside the city. It is an island oasis in the midst of a busy city.
Table to book
Your search for truly perfect chicken wings is over. Its USP is the wide variety of sauces it offers. From Buffalo, Hot Pepper and Wasabi to Masala, Spicy Garlic and Sweet Thai Chili, there’s a sauce for everyone.
• 57C Khayaban-e-Seher, 75500
Cold Stone creamery
With 20 flavours of fresh ice creams and sorbet on offer, this place is every ice cream lover’s dream come true. They even mix-in fresh fruits, nuts, chocolates and cakes in the ice cream on a frozen granite of 16 degrees Fahrenheit.
• 15-C, 9 Zamzama Commercial Lane, Phase 5 DHA
If you are crazing for a delicious thin crust pizza, this restaurant should definitely be on your list, and if you are someone who is diet conscious, wholewheat pizzas are also available for you.
• 3 Kohsaar Market,
Deewaniya Arabic Café
This café offers a very authentic Arabic experience. Get ready to get your hands on some Arabic food served in real Arabic atmosphere.
• G-6,Civic Centre
What’s in the menu?
There are two schools of thought on the history of tarts. One posits that tarts have evolved out of “putting things on top of other things” tradition of gastronomy. According to this line of thought, human beings have been putting foodstuffs on top of other foodstuffs – notably round, flat pieces of bread. Since bread is made of flour and tart crusts are made of flour (albeit highly enriched flour), any of these foods counts as a tart.
The second school of thought maintains that tarts spring from the medieval pie-making tradition, and are in fact a kind of flat, open-faced pie. Enriched doughs, i.e. “short” crusts, came into common use about 200 years after pies, and in the same geographic area -– Europe.
Pies and tarts differ in that while pie was a commoner’s sort of fare, a way of recycling offal and table scraps for later consumption, tarts were the stuff of high cuisine. They were extremely popular among the nobility. Court cooks employed tarts not so much for their taste but because of their looks. Often custard-based, a large, open tart presented a broad canvas upon which an artistic chef might compose a work of edible art. Thus brightly-coloured fruits, vegetables and spices all found their way into them. They could be sweet, savoury, or more often than not, a mixture of both.
Over time culinary trends took tarts primarily in the sweet direction. Citrus tarts like orange and lemon are two all-time classics.