Baby talk: Signs and symptoms of teething and how to deal with it

Updated 03 December 2019

Baby talk: Signs and symptoms of teething and how to deal with it

  • Teething starts at five to seven months of age

DUBAI: Teething starts with the bottom front teeth and usually these make an appearance at five to seven months of age.  Teething can be a tricky time for parents and child. Some seem to teeth grow with little or no pain or discomfort at all and just seem to appear in your child’s mouth overnight!  Other times you may notice one or several symptoms that a tooth is coming through. It is important always to check for other reasons for your baby to be exhibiting any of the below symptoms listed below particularly ear discomfort or fever, but here are some clues that teeth are on their way.

Signs to look out for: 

  • You may notice that a gum is sore and red where the tooth is coming through.
  • A tooth may be visible below the gum
  • Your baby may have a flushed cheek on the side the tooth is coming through.
  • Your baby may drool land dribble more than usual
  • Your baby may try to bite, chew and suck on everything he or she can get his or her hands on.
  • Your baby may rub his or her face on one side.


  • There may be swollen bulging areas of the gum.
  • Your baby may be generally fretful and unsettled with no other explanation.
  • Your baby may have difficulty sleeping or may wake more than usual.
  • Your baby may grab or pull their ears particularly on one side.

Some people attribute diarrhoea and fever to teething where no other explanation is apparent, however there is little research to prove that these symptoms are linked. 

You know your baby best.  If their behavior seems unusual or their symptoms are severe or causing you concern than seek medical advice from your care professional.  Teething can be a difficult time for parents and baby, but it is short lived and with comfort and understanding you can help your little one through the teething troubles.

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Traditional dish nourishes hope in Kabul

Updated 25 January 2020

Traditional dish nourishes hope in Kabul

  • Expats and Afghans queue together for taste of local eatery’s authentic stew

KABUL: The soft snap of customers breaking bread punctuates the silence in Waheed’s Restaurant in the heart of Kabul.

As the diners dunk pieces of hot and crispy naan into bowls of freshly cooked chinaki, or mutton stew, waiters can be seen craning their necks, looking for empty tables to accommodate those queuing outside the entrance.

The aroma of the traditional Afghan dish — made with lamb chops, lentils, onions, tomatoes, herbs, and spices — draws people to the restaurant every day, Abdul Waheed, the owner, told Arab News, adding that it is the least he can do to keep an authentic “Afghan tradition alive.”

“Other dishes like pizza, kabab and rice are much easier and take less time to cook,” the 43-year-old Waheed said. “But we are taking the trouble to keep the tradition alive despite getting the low returns on the dish compared with other meals.”

Chinaki is also known as teapot soup because of the vessel it was once cooked in — a teapot.

With a recipe dating back 150 years, the local dish is served by only a handful of Kabul restaurants and is one of the few remaining on menu lists as cafes and restaurants offering foreign cuisines take over.

Typical chinaki is cooked in small chinaware teapots, rarely available in markets and hard to mend after repeated use. Since the taste of the dish varies if cooked in a metal pot, customers are always on the hunt for restaurants that prepare the dish in the traditional style.

Depending on the number of pots, one or two cooks stand for hours to constantly stir the soup with a wooden spoon, adding a small amount of water at regular intervals to keep it from burning.

The arduous cooking process means the dish is cooked only once a day and served at lunchtime. Regular customers, however, know exactly what time to walk in.

“I come here at least four times a month,” Sher Ahmad said. “I like chinaki, it is my favorite food. I know people who have heard of this restaurant in other parts of the country and come to try it when they visit Kabul.”

Waheed said he hopes to keep his familiy tradition alive for as long as possible.

“I inherited the restaurant from my grandfather and father. We have been serving people for nearly 70 years,” he said.

The eatery is located on the second floor of a ramshackle building in an old and bustling part of a bazaar which was demolished by the British forces in the 19th century and destroyed again during fighting in the 1990s.

Waheed’s customers include MPs and government officials accompanied by armed guards for protection.

A former interior minister, Amruallah Saleh, who often travels in an armored vehicle, has been to Waheed’s restaurant twice, according to Feraidoon, one of the cooks.

“He liked it a lot and on one occasion ate twice in one day,” Feraidoon said.

Women wishing to eat rely on takeaways since there is no section for them in the restaurant — another sign of a male-dominated society.

In upmarket parts of Kabul, expensive restaurants have increased in the past 20 years, especially with the arrival of foreign troops and aid workers who brought along dishes from their countries of origin.

Abdullah Ansar, a manager for the Cafeteria, a leading restaurant in the city, said that although his menu features more than 300 foreign-style meals, local dishes were still a favorite for both Afghans and expatriates.

With more than four decades’ experience in the industry, Ansar has been host to regional and world leaders, including former US Secretary of State Henry Kissinger.

Ansar said he relies on local products, but also imports ingredients such as cheese, fish, prawns, olive oil and canned fruit from the UAE.

“Afghanistan has delicious local dishes. If peace comes, tourists will come here, and the restaurant and hotel industry will further flourish,” he said.

But like many Afghans, Ansar does not know when the fighting will end and stability will return to the country.