Recipes for Success: Chef Ranveer Brar offers advice and a delicious saag meat recipe  

Recipes for Success: Chef Ranveer Brar offers advice and a delicious saag meat recipe  
Ranveer Brar is a celebrity chef, painter and actor. (Supplied)
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Updated 14 November 2024
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Recipes for Success: Chef Ranveer Brar offers advice and a delicious saag meat recipe  

Recipes for Success: Chef Ranveer Brar offers advice and a delicious saag meat recipe  

DUBAI: Celebrity chef, painter and actor Ranveer Brar was born in Lucknow, northern India, and fell in love with cooking at a very young age. While accompanying his grandfather to the local gurudwara (Sikh place of worship), he remembers sneaking into the community kitchen — known as a langar — excited by all the activity there. 

“A few years later, when I was a pre-teen, the priest called me aside and asked me to prepare the rice dish, as his wife was unwell that day. I had no list of ingredients, nor the recipe, but, recalling what I’d observed, I prepared the dish and it turned out quite well. That was my first experience of instant gratification with food,” Brar tells Arab News. “After my debut at the gurudwara, my next attempt at cooking was when my mother fell ill and I made rajma — again, without any recipe, I just made it from my memory of watching my mother make it. I overheard my dad complimenting the attempt and, at that moment, I realized that food was my calling.” 

Brar opened his first restaurant in the Gulf in Dubai late last year.  




Brar opened his first restaurant in the Gulf in Dubai late last year. (Supplied)

“Kashkan means ‘From Kashmir to Kanyakumari,’” he says. “The UAE, and Dubai in particular, seemed like the perfect venue because it is a melting pot of both cultures and cuisines, so what better place to celebrate Kashkan’s melange of flavours?”  

Here, Brar discusses his favorite ingredient, the toughest dish to perfect, and advice for amateurs. 

When you started out, what was the most common mistake you made?  

Trying to do too much and over-express myself. As a result, I was losing myself — the idea I was trying to express was getting lost. With age I understood that not everything one knows needs to be expressed in a single dish. Wisdom lies in choosing the right moment for the right expression.  

What’s your top tip for amateurs? 

Stick to the basics. If you get the fundamentals right, you can rarely go wrong with cooking. They can then become the basis for innovation as one evolves. 

What one ingredient can instantly improve any dish? 

That would be coriander for me, adding a lot of freshness. From the stalks to the leaves, every element of the herb is fascinating. Also olive oil, which adds richness. 

When you go out to eat, do you find yourself critiquing the food?  

I don’t really. I view food as food. The reason I am who I am is because food has always made me happy, so I don’t want to take that role away from food in my life. When eating out, I try to feel, understand and appreciate the intent of the person who’s cooking. But when it’s my cooking, I tend to be quite harsh and critical of myself, because every time you cook, it’s an opportunity to improve yourself. 

What’s your favorite cuisine? 

It’s usually the local food of the place I am travelling to. Also, the simpler the restaurant, the more likely I am to end up there. I believe the essence of good food is its simplicity. What better than street food and age-old places to understand the true culture and cuisine of any place? 




(Supplied)

What’s your go-to dish if you have to cook something quickly at home? 

Has to be khichdi. It’s the perfect one-pot meal that has everything your appetite needs. Add in vegetables and you get a good proportion of all nutrients on your plate. And don’t forget the ghee! 

What customer request most annoys you? 

Strangely, it’s when they ask for salt! Salt is such an important element of any dish. A little too much salt can subdue other flavors and too little can fail to elevate them. I feel it’s the chef’s judgment of the amount of salt that allows us to experience the dish as intended. So when customers ask for salt it disappoints me, because the true nature of the dish might get spoiled. 

What’s your favorite dish to cook and why?    

My special chicken curry. Be it family or friends, I always get asked for that. It’s now a signature dish at Kashkan too.   

What’s the most difficult dish for you to get right? 

Biryani is something I would love to keep perfecting. You have to cook many layers of rice at the same time, giving it minimum water, minimum heat over a long period of time, with every grain of rice being the same, every layer of flavor equally coating the rice. I think biryani is the perfect test for anyone who is a student of Salt-Fat-Acid-Heat. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back? 

I used to be a disciplinarian believing that cooking was all about control; the heat, environment, ingredients and cooking itself. Now I’m more relaxed; it’s more collaborative, it’s more about letting the team express themselves and my role is to guide them through that expression.  

RECIPE: SAAG MEAT 




(Supplied)

Preparation time: 10 minutes  

Cooking time: 35-40 minutes  

Serves 2-4 

INGREDIENTS: 

For the marination:  

4 medium Onions, sliced 

¼ cup fresh Fenugreek leaves 

¾ cup Curd, beaten 

Salt to taste 

½ tsp Turmeric powder 

½ tsp Degi red chili powder 

½ tsp Coriander powder 

1 kg Mutton (with bones)  

½  tbsp Ginger Garlic paste 

For the mutton:  

3-4 tbsp Oil 

3 Bay leaf 

2 Black cardamom 

2 Cloves 

¼ tsp Cumin seeds 

Marinated Mutton 

Salt to taste 

few fresh Fenugreek leaves 

Little water 

For the saag meat: 

1 tbsp Oil 

1 tbsp Ghee 

1 inch Ginger (peeled & chopped) 

4-5 Garlic cloves, chopped 

2 medium Onions, chopped 

2-3 Green chillies 

2 Dry red chillies 

2-3 medium bunch fresh Spinach leaves, chopped 

¼ cup Amaranth (Bathua)  

Salt to taste 

Little water 

1 tbsp Butter, cubed 

Pressure Cooked Mutton 

½ tbsp unsalted Butter or white butter, cubed (optional) 

½ tsp Mustard oil 

For garnish:  

Coriander sprig 

INSTRUCTIONS 

For marination:  

In a bowl, add onions, fresh fenugreek leaves, curd, salt to taste, turmeric powder, deg red chili powder, coriander powder, mutton, ginger garlic paste and mix it well. 

Keep it aside for further use. 

For the mutton: 

In a pressure cooker, add oil, once it's hot, add bay leaf, black cardamom, cloves, cumin seeds and let it splutter. 

Add marinated mutton and saute it for 6-7 minutes. Add salt to taste and cook for a while. 

Add a few fenugreek leaves and mix well. Add water, close the lid and cook it for 5-6 whistles or until the mutton is tender. 

Keep it aside for further use. 

For the saag meat: 

In a kadai (Indian wok), add oil, ghee, once it's hot, ginger, garlic, onion, green chillies and saute for a minute. 

Add dry red chillies and saute well. Add spinach, amaranth leaves, salt to taste, water and saute well.  

Add butter, close the lid and cook it for 3-4 minutes. 

Add cooked mutton and let it simmer for a while. 

To finish, add unsalted butter or white butter, mustard oil and stir it well. 

Transfer it to a serving dish and  garnish it with coriander sprig. 

Serve hot with roti. 


Ed Sheeran to headline Abu Dhabi’s Offlimits Music Festival in 2025

Ed Sheeran to headline Abu Dhabi’s Offlimits Music Festival in 2025
Updated 04 December 2024
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Ed Sheeran to headline Abu Dhabi’s Offlimits Music Festival in 2025

Ed Sheeran to headline Abu Dhabi’s Offlimits Music Festival in 2025

DUBAI: British singer-songwriter Ed Sheeran is scheduled to headline Abu Dhabu’s Offlimits Music Festival on April 26, 2024.

The popular performer — known for his electrifying live performances and chart-topping tracks such as “Perfect,” “Shape of You,” and “Photograph” — will bring his biggest tracks and charisma to the Offlimits stage.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Joining Sheeran will head a lineup of yet-to-be-announced international and regional talent. Whether you are a fan of pop, indie, hip-hop, or electronic, Offlimits aims to provide something for everyone.

The festival — brought to Abu Dhabi by Theory Eleven Entertainment, in partnership with the Department of Culture and Tourism Abu Dhabi and Miral — also promises to deliver “cutting-edge visuals and immersive art installations.”


 


Bundoo Khan: How one restaurant parlayed barbeque into a Karachi landmark

Bundoo Khan: How one restaurant parlayed barbeque into a Karachi landmark
Updated 04 December 2024
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Bundoo Khan: How one restaurant parlayed barbeque into a Karachi landmark

Bundoo Khan: How one restaurant parlayed barbeque into a Karachi landmark
  • Founded in 1948, Bundoo Khan Restaurant is a mainstay for politicians, celebrities, and residents of the port city
  • Eatery first gained prominence when its barbeque caught the eye of ex-president Ayub Khan at a local exhibition

KARACHI: For over seven decades, the Bundoo Khan Restaurant has been a culinary landmark in the Pakistani port city of Karachi, delighting generations of food lovers with its signature kebabs, sizzling chicken tikkas and crunchy parathas.
Founded in 1948 by Al Hajj Bundoo Khan, a migrant from Meerut in present day India, the restaurant began as a humble barbecue stall on Karachi’s MA Jinnah Road, then known as Bandar Road, using family recipes passed down from a maternal uncle.
While the eatery was a hit from the beginning, it gained visibility when its innovative approach to grilling and marinating caught the eye of General Ayub Khan, who served as the president of Pakistan from 1958 until his resignation in 1969. Becoming a favorite of the president turned the small eatery into the talk of the town, and it began to draw large crowds from all walks of life.
“My father can be called the founder of barbecue [in Karachi],” Akber Bundoo Khan, the founder’s 62-year-old son, told Arab News. 
“No one knew how to make tikka [like him], how kebabs were made, how parathas were made or how halwa was made.”
Indeed, barbeque has become synonymous with the Bundoo Khan name in Karachi, cementing its reputation as a must-visit destination for the city’s residents and a gathering place for politicians, government officials, actors and singers.
“This brand has been around for 76 years,” said Waqar Mehmood, Bundoo Khan’s grandson who oversees a branch in the city’s Sindhi Muslim area.
“When we first set up an exhibition [during the first few decades], the first person to visit was [Pakistan’s former president] Ayub Khan who gave us the first prize and a gold medal for our barbecue.”
Mehmood spoke about visits to the restaurant by General Ayub Khan’s family, as well as Pakistan’s former first lady Ranaa Liaquat Ali Khan, ex-premier Zulfiqar Ali Bhutto and the now jailed former Prime Minister Imran Khan. Legendary Pakistani actors like Muhammad Ali, Zeba and Waheed Murad were also loyal patrons and iconic singer Noor Jehan continued to request Bundoo Khan’s food until her last days before she passed away in 2000.
“Every day, I would personally take her double-spiced chicken tikka and six kebabs to the hospital,” he said.
The restaurant’s influence has also been immortalized in Pakistani music, with songs like Ahmed Rushdi’s 1954 hit “Bandar Road Se Keamari” and Mehdi Hassan’s 1977 track “Makhan Jesi Larki,” both mentioning the eatery.
Pakistani TV and film actor Behroze Sabzwari recalled childhood memories of visiting the original branch on MA Jinnah Road and meeting the restaurant’s founder, who passed away in 1987 at the age of 105.
“I lived and grew up in the area right behind the Bundoo Khan [Restaurant] in Jacob Line,” he told Arab News. “It wasn’t much, but you could get tikka for just 10 or 15 rupees [$0.05] and everything else as well. And believe me, the taste from those days of that halwa, that tikka, those kebabs, that paratha still lingers with me to this day.”
Asad Sohail, an engineer and regular customer, also recalled visiting Bundoo Khan as a child with his father and grandfather, saying dinner at the restaurant was a must after a night out at the movies.
“We used to come here with my grandfather, wearing shorts, when we were little. Then, as kids, we came with our father,” he said.
“Their barbecue, I haven’t tasted anything like it anywhere in Pakistan. It’s truly unique. Their kebabs are so tender, the marination is perfect, and the tikka, what can I say? It’s completely different from anything else.”
Today, while the restaurant keeps attracting new customers at all its branches in Karachi and across Pakistan as well as in Dubai and Madinah, the first branch on MA Jinnah Road has seen a decline in clients in recent years due to a rise in crime in the area. 
Still, Akber Bundoo Khan’s son insists the original location will never shut down.
“This is our asset,” he said. “The flavor that started here has spread all over the world. It’s because of this taste that we’re famous ... Our identity, our entire legacy, has been built from here.”


Prominent artworks at Riyadh Metro stations blend daily life, creativity

Prominent artworks at Riyadh Metro stations blend daily life, creativity
Updated 03 December 2024
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Prominent artworks at Riyadh Metro stations blend daily life, creativity

Prominent artworks at Riyadh Metro stations blend daily life, creativity
  • Masterpieces transform the daily commute into a celebration of art, architecture and creativity
  • Since its launch in 2019, Riyadh Art has seamlessly integrated art into the urban fabric

RIYADH: Riyadh Art, one of the world’s largest public art programs, has unveiled four monumental public artworks with the launch of the Riyadh Metro, transforming stations into cultural landmarks.

At the King Abdullah Financial District Metro Station, designed by the internationally acclaimed Zaha Hadid Architects, Alexander Calder’s “Janey Waney” takes center stage.

The lofty and colorful sculpture exemplifies Calder’s pioneering spirit in kinetic art, creating a dynamic and engaging experience for visitors.

Nearby, Robert Indiana’s “LOVE (Red Outside Blue Inside)” — one of the world’s most recognizable artworks — captivates visitors with its vibrant interplay of color and universal themes of connection and hope.

Together, these masterpieces transform the daily commute into a celebration of art, architecture and creativity.

At the Qasr Al-Hokm Downtown Metro Station, designed by the renowned architectural firm Snohetta, Ugo Rondinone’s “The Sun” makes a striking golden centerpiece, symbolizing energy and renewal.

Complementing this is Zaman Jassim’s “When the Moon is Full,” a reflective and poetic piece inspired by Riyadh’s cultural heritage.

“These permanent artworks embody our vision of transforming Riyadh into an open-air gallery that enriches the quality of life and fosters a deeper connection between people and art,” said architect Khalid Al-Hazani, executive director of Riyadh Art.

“By collaborating with some of the most creative minds of our time, we’re not just adding art to public spaces — we’re creating cultural landmarks that inspire and engage generations,” he added.

Al-Hazani told Arab News: “The beautiful thing is that there is a specialized program under Riyadh Art dedicated to installing artworks in all 85 stations that we’ve already selected, which will be produced and placed within the upcoming year.”

Led by the Royal Commission for Riyadh City, Riyadh Art is championing cultural innovation and economic diversification, and positioning the Kingdom’s capital as a global center for contemporary art and culture.

Since its launch in 2019, Riyadh Art has seamlessly integrated art into the urban fabric, displaying over 500 artworks by more than 500 local and international artists, hosting more than 6,000 community engagement activities, and engaging more than 6 million visitors.

As the program continues to expand, the number of artworks and initiatives is expected to grow significantly, fostering a sense of community, enriching the city’s identity, and elevating Riyadh’s standing as a global arts destination.


Billboard Arabia Music Awards to present more than 40 prizes in Riyadh this month

Billboard Arabia Music Awards to present more than 40 prizes in Riyadh this month
Updated 03 December 2024
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Billboard Arabia Music Awards to present more than 40 prizes in Riyadh this month

Billboard Arabia Music Awards to present more than 40 prizes in Riyadh this month

DUBAI: The inaugural edition of the Billboard Arabia Music Awards — which will take place on Dec. 11 at the King Fahad Cultural Centre, as part of the first edition of Riyadh Music Week — will present awards in more than 40 categories, organizers announced.

Some of the categories include Top Artist, Song of the Year, Best in Dialect Charts, and Top New Artist of the Year.

With 210 nominations and 96 artists covering top songs, artists, composers, songwriters, and producers, Al Shami leads the nomination count with 14, while other prominent stars such as Assala Nasri, Ahmad Saad, Tamer Ashour, alongside Elissa, Dystinct, Ayed and Tul8te, are also nominated. 

The event will feature musical performances by some of the most prominent artists in the region and the world, including Elissa, Dystinct, Ahmed Saad, Ayed and Tul8te, among others.

The event celebrates established and emerging regional talents, as well as the songs that have gained wide popularity on the trusted Billboard Arabia charts, including the “100 Artists” and “Hot 100” charts, and genre-specific and dialect-specific charts.

Billboard Arabia and the inaugral Billboard Arabia Music Awards is a result of a partnership between SRMG and Billboard. With Saudi Arabia’s live events market projected to surpass $1 billion by 2025 and streaming platforms in the region experiencing annual growth rates of between 10 percent and 15 percent, Billboard Arabia is poised to shape the regional and global music scene, driving economic growth and fostering creative expression.

Mike Van, the president of Billboard, expressed pride in the strategic partnership with SRMG, saying in a statement: “The Billboard Music Awards is globally recognized as the pinnacle of musical achievement, celebrating artists for their chart success and industry impact. We are excited to bring this legacy and vision to the MENA region, shining a spotlight on the incredible talent and musical excellence of local artists. This collaboration provides them with a unique platform to amplify their presence on a global stage.

“Winning a Billboard Arabia Music Award is a significant milestone in an artist’s career, one that can significantly accelerate their journey and open new doors for success,” he added.

Rami Zeidan, managing director of Billboard Arabia, described the event as historic: “Shaping new cultural trends in music has always been a fundamental part of Billboard’s pioneering philosophy.”

He highlighted that “the Billboard Arabia charts reflect our steadfast commitment to empowering the next generation of musical talent and celebrating the music that deeply influences listeners’ tastes and shapes the evolving music landscape.”

Zeidan further stated that “the music industry in the MENA region is experiencing unprecedented growth and rapid expansion, making it a focal point for global music platforms.”


Japanese artist Takayuki Mori’s interpretation of Saudi culture on display at Noor Riyadh

Japanese artist Takayuki Mori’s interpretation of Saudi culture on display at Noor Riyadh
Updated 03 December 2024
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Japanese artist Takayuki Mori’s interpretation of Saudi culture on display at Noor Riyadh

Japanese artist Takayuki Mori’s interpretation of Saudi culture on display at Noor Riyadh

RIYADH: Japanese visual artist Takayuki Mori pays homage to Saudi culture and heritage in his latest work, which can be seen at Noor Riyadh, the Kingdom’s annual festival of light and art. 

In “View Tracing #5 ‘LABYRINTH’,” the artist creates a visual manipulation experience featuring prominent cultural elements such as the falcon, mabkhara (incense burner), dallah (coffee pot), and an oud musical instrument mounted on large blocks and steps. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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“I designed this with the structures based on Islamic geometrical patterns, so when people see it from the top, you see the patterns. After doing some research, I selected objects inspired by Saudi Arabia and the neighboring regions … These represent the senses — taste, smell, sound,” Mori told Arab News. 

All the objects on display are 3D-printed and lined with fluorescent thread which glows in the ultraviolet-lit room, the lines creating geometric shapes that resemble computer-generated graphics. 

Viewers cannot physically smell, taste or hear the items, but the artist creates an experience where echoic, olfactory and taste memory come into play.

Japanese visual artist Takayuki Mori. (Supplied)

As they navigate the maze-like pathways they are challenged to test their own memory, creating a unique experience of determining what we presume to be true and what really is in both virtual and physical spaces. 

“This physical sculpture and installation was made digital to explore the relationship between two and three-dimensional, the analog and digital Riyadh,” said Mori.

Previous artworks in the series use a grid pattern, but this one features triangular patterns signaling to the motifs commonly found in old houses in Diriyah, the capital of the first Saudi state. 

This is Mori’s first time visiting and exhibiting his work in the Kingdom and he expressed his optimism for the region’s art scene: “It’s very powerful and energized. I’m very excited for the future here. I’ve talked with artists from Saudi and other countries and they are very motivated, so I got some inspiration from them and I’d like to continue that in my work.”