Snoring keeps some of us up all night. This night ritual plays out in some bedrooms every night and can cause much embarrassment and concern.
According to the American National Sleep Foundation, snoring affects 90 million adults, 37 million of them on a regular basis. While men are twice as likely as women to snore among younger folk, that gap closes after menopause and women snore in equal numbers.
The American National Sleep Foundation conducted a poll in 2005 and found that sleep problems (most commonly snoring) not only have an impact on how well you sleep but can negatively affect relationships between room mates. The snoring situation is very bad, in fact, that more and more newly constructed homes are being built with two master bedrooms, or small “snoring rooms” for the offender. That may sound extreme, but only to someone who hasn’t been serenaded in the late hours by the irritating multiple incidences and breathing variations that constitute snoring — unlike white noise, which is constant and far less disturbing.
We spoke to ENT specialist Dr. Fawwaz Al-Gahtani from King Abdulaziz University hospital, who said that around 30 percent of adults over the age of 30 snore and women make up one-third of those snorers. “This might be caused by the turbulence of the upper airway that leads to vibrations of the soft palate and the uvula, which is the little flap that dangles down at the back of the throat,” said Dr. Al-Gahtani. “Some people have larger tongues or palates than others, or thick necks or a weak glossopharyngeal nerve, the one that helps control the tongue, “he added.
Snoring increase with age, the older women get, the more the possibility to snore more. “As women age, they start losing muscle tone everywhere, including in their palates, which become flabby and thus more susceptible to vibration. Allergies, smoking and being overweight also contribute to snoring,” said the ENT doctor. “Drinking hot herbal teas before going to sleep will help relax the muscles in the airway.
Obstructive sleep apnea (OSA) is a disorder in which breathing repeatedly stops for brief periods during sleep because the throat muscles can’t keep the airway consistently open. “This could lead to disturbed sleep and lowers oxygen levels in the blood, which in turn puts people at risk for cardiac problems such as hypertension and heart disease, not to mention daytime fatigue,” said Dr. Al-Gahtani. “The American National Sleep Foundation estimates that 18 million people suffer from OSA and the majority of them are undiagnosed,” he added.
Women who snore rarely wake themselves up, this means many of them don’t even know about this unless their roommate points it out. “I usually highly encourage partners to not kick snorers out of bed, because then no one can monitor the nature of the snoring. In fact, most of our patients are women who are brought in by their husbands,” said Dr. Al-Gahtani. “If a man observes that his wife is inhaling, puffing or gasping, or her snoring is not steady and the volume goes up and down, then she should be evaluated for sleep apnea,” he added.
Overweight and out of shape women are most likely to snore. “Working on these issues can differently improve the quality of sleeping. Sports and healthy eating could help improve muscle tone, even in the palate,” said the ENT doctor.
Some women only snore when they lay down in a certain position, especially when lying on their backs. “This means women should take a second look at the arrangement of the pillows and maybe invest in a medical pillow,” said Dr. Al-Gahtani.
Studies show that women have different types of complaints. “Women usually suffer from insomnia, disrupted sleep, chronic fatigue and depression. These are not the usual symptoms of OSA,” said Dr. Al-Gahtani. “Women are more alert sleepers and are more likely to worry about their husbands’ sleep, whereas men are more sound sleepers and may be less likely to note abnormal sleep in their partners,” he added.
There are many treatments that can help snorers and those with OSA and not all treatments work with everyone. Dr. Al-Gahtani shares easy tips to follow to help with snoring.
1) Invest in a medical pillow that will help prevent the tissues in your throat from falling into your air passages.
2) If you are taking any kind of medication, talk to your doctor about alternatives. Some drugs can make snoring worse, including sleeping pills.
3) If nasal blocking is causing the snoring, you should take a decongestant or antihistamine before sleeping.
4) Sleep on the side. But there is no guarantee you’ll stay in that position, you should start by hugging a pillow. It is way better than sleeping on your back because that position makes your tongue and soft palate rest against the back of your throat, blocking the airway.
5) Make sure the bedroom is clear from dust, pet dander, mold to relieve nasal stuffiness by vacuuming floors and drapes. Change sheets and pillowcases at least once a week.
6) If you smoke, you better start working on a plan to quit smoking. Tobacco smoke irritates mucous membranes, so the throat swells, narrowing the airway. Smokers also have more problems with nasal congestion.
7) Dry air contributes greatly to snoring. A humidifier in the bedroom can keep the air passages moist. One must make sure to clean it regularly. An easier approach is to fill a bowl with hot water, drape a towel over your head, bend over the bowl so your nose is roughly 15 cm from the water and take deep breaths through the nose for a few minutes.
8) Skip heavy meals within three hours of going to sleep. This could cause the throat muscles to relax more than normal. And gargle with a peppermint mouthwash to shrink the lining of your nose and throat.
9) Try using nasal strips, which are available at drugstores. They’ll lift and open your nostrils to increase airflow.
According to Dr. Al-Gahtani, women are often wrongly diagnosed with one of the following conditions, rather than sleep apnea.
• Obesity
• Diabetes
• Anemia
• Hypertension
• Menopausal changes
• Hypochondria
• Cardiac or pulmonary illnesses
• Insomnia
• Fatigue from overwork
• Fibromyalgia
• Hypothyroidism
• Depression
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Email: [email protected]
Snoring in women: Causes and cures
Snoring in women: Causes and cures
Ayman Al-Zubaidi: Bringing authentic Saudi flavors to London’s culinary scene
- The founder of London’s Hijazi Corner was hopeless in the kitchen, but his move abroad sparked a desire to recreate the cuisine of his homeland
LONDON: Ayman Al-Zubaidi — the acclaimed chef behind Hijazi Corner, London’s first Saudi Arabian restaurant — has cooked for dignitaries, diplomats, celebrities and even the Kingdom’s royal family. But his most discerning critics were waiting for him much closer to home.
In 2021, after several years living in London, Al-Zubaidi came home to Jeddah. But instead of the football shirt his family had pictured him wearing after his UK studies in sports science, he returned in chef whites. It was a transformation that no one saw coming — least of all him.
Growing up in Jeddah’s Al-Sabeel district with his sister and three brothers, Al-Zubaidi could barely boil his own water. The kitchen was strictly his mother’s territory, and his late-night culinary ventures didn’t go far beyond packets of instant noodles. But now, the tables had turned, and his mother was seated as his guest.
“When I first moved to the UK, I was clueless in the kitchen, so I called her for help,” Al-Zubaidi tells Arab News from his restaurant in London’s de facto Arab district of Edgware Road. It was her loving mentorship that laid the foundations for his culinary journey, shaping his path to becoming one of London’s most distinctive chefs.
“When any chef starts to speak about food, they talk about their mum. Her chicken kabsa is a bit oily, a bit shiny and looks amazing — even just talking about it now I become hungry,” Al-Zubaidi says. “But even if I had the same ingredients and made it the same way, hers would always taste better.”
Building on family recipes honed over decades by his ancestors in Yemen, Al Zubaidi’s Hijazi Corner is the only place in the UK capital where Saudis can find a true taste of home.
Lined with thick carpets and ornate window paneling evoking the buildings of Jeddah’s Al-Balad historical district, its menu is full of comforting favorites drawn from across the Kingdom’s western coastal region — chicken seelag, slow-roasted lamb haneeth and delicate, flaky samboosek.
“From the richest person to the poorest person in Saudi Arabia, we eat the same food,” he says. “When we celebrate, when we grieve, when we are happy or sad, we get masoub (banana pudding) or motabbaq (thin layers of pastry stuffed with meat).”
Al-Zubaidi’s path to the kitchen was anything but conventional. As a teenager eager to learn English, he set his sights on the UK, drawn by what he called “a love for the accent,” and made the leap in 2017. After completing his language course, he switched tracks to study sports. But somewhere between lectures and life abroad, homesickness hit in the form of a craving for the familiar flavors of Arabia.
“In London, you can find plenty of Turkish, Kurdish, Indian, even Malaysian options — but nothing from Saudi,” he explains. “So I decided to make it myself.” He began recreating the comforting dishes of home in his small Clapham flat, selling them cash-in-hand to fellow Saudis in search of an authentic taste of the Kingdom.
But the secret didn’t stay a secret for long. Soon, his passion found a new platform — Snapchat.
Al-Zubaidi shared short videos of his cooking process, garnishing each clip with personal moments and mouth-watering close-ups of Saudi dishes. His humble videos quickly gained a loyal fanbase, and orders poured in from every corner of the city — particularly as COVID took hold in the early months of 2020.
“People from the Saudi embassy added me, people from Aramco working in London added me. Saudis living here, working here, growing up here — plus lots of foreign people who had been to my country and tried this food before.”
What started as a side hustle quickly evolved into a pop-up, and by 2023, into a brick-and-mortar restaurant where Londoners could finally experience the authentic flavors of Saudi Arabia.
During the pop-up stage, Al-Zubaidi’s Snapchat followers became more than fans; they became enablers of his culinary vision, bringing a piece of Saudi Arabia to his London kitchen. Whenever one of his followers planned a trip from Saudi to the UK, they’d reach out, asking if he needed any hard-to-find ingredients.
Al-Zubaidi’s requests were simple but essential — fragrant spices, fresh dill, and most importantly, the special pastry sheets that he just couldn’t source in London.
“I’d say ‘I need the real pastry for samosa.’ And they’d bring it for me,” he says.
The enthusiasm was mutual. His followers were just as eager to bring these reminders of home, knowing he’d transform them into the dishes they missed.
Yet not everyone was as supportive. As he juggled his studies and the pop-up, criticism began to surface, especially from former friends back home.
“They mocked me,” he recalls. “They’d say things like, ‘You went to the UK to study, and now you’re just selling food?’”
Influencers he approached for social-media support brushed him off with dismissive remarks. But Al-Zubaidi was undeterred, finding new friends and switching his studies from sport to cooking. With a network of loyal clients and the backing of a few new investors he had met along the way, he began seriously considering a restaurant.
One wealthy friend, who had seen the young chef’s determination, urged him to take the plunge. After months of hard work studying knife skills, mastering Saudi dishes, and learning the restaurant business inside out, Al-Zubaidi took the leap.
Two years after opening its doors, Hijazi Corner is a definite success, becoming one of London’s top-rated Middle Eastern eateries. It’s perpetually packed with diners, and has become a go-to spot for celebrities, diplomats, and dignitaries from the Arab world and beyond, all seeking an authentic taste of Saudi Arabia.
After showcasing Saudi cuisine at several festivals and events, on National Day this September, Al-Zubaidi received a special honor — an invitation to the Kingdom’s embassy in London.
The recognition came after HRH Prince Khalid Bin Bandar Al-Saud, Saudi Arabia’s ambassador to the UK, visited Hijazi Corner and was so impressed that he mentioned it by name in his National Day speech. Al-Zubaidi, overcome with pride, shed tears of joy.
“I am proud of what I’ve achieved, but I haven’t finished yet,” he says. “This is just the beginning—there’s so much more of Saudi culture I want to share with the world.”
Where We Are Going Today: Raoul’s at VIA Riyadh
Raoul’s at VIA Riyadh transports diners to France with its elegant menu of French-inspired bites and desserts. The restaurant’s attention to detail and dedication to authentic flavors makes it a standout for those seeking a refined dining experience.
Start with the braised lamb, served on a crisp parmesan cookie and topped with a touch of tomato jam. This combination brings rich, savory flavors with a slight sweetness, capturing the essence of French cuisine.
The beetroot, feta and avocado mini-tart adds a refreshing, colorful bite to the meal, while the crispy crab beignets are light yet packed with flavor, offering a perfect contrast to the heavier dishes.
For dessert, Raoul’s sticky date pudding pops, coated in warm toffee sauce, provide a cozy, nostalgic sweetness, while raspberry profiteroles with a crispy biscuit finish the meal on a light, fruity note.
The drinks menu complements the French flavors, featuring options such as the Kir Royal, a sparkling blend of wine with cherry cordial, and the Pink Promise, which mixes sour soup juice, rose water, hibiscus tea and lime juice for a floral, refreshing taste. The ambiance is relaxed and sophisticated, with live music adding a touch of elegance to the dining experience.
However, parking at VIA Riyadh is not complimentary, which may be inconvenient for some diners. Despite this, Raoul’s dedication to authentic French techniques and modern twists makes it a fantastic choice for an elegant night out, offering dishes that are both classic and inventive.
For more information, check Instagram @raoulsrestaurant.sa
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.
“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?
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
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.
Where We Are Going Today: ‘Scott’s’ at VIA Riyadh
Scott’s at VIA Riyadh offers a sophisticated dining experience for fans of sushi and seafood.
The live sushi station showcases creativity and quality with dishes like the Hokkaido scallop with truffle maki roll, paired with jalapeno dressing for a touch of heat, and the seared wagyu with caviar, enriched with mushroom teriyaki, providing a savory and rich flavor profile.
For a tropical twist, try the tempura lobster tartlet topped with pineapple and papaya salsa. The inventive dish combines the sweetness of tropical fruits with the richness of lobster, offering a balanced and refreshing bite.
For dessert, the macha choux with whipped strawberry ganache and the salted caramel chocolate fondant offer a satisfying mix of textures and flavors, perfect for rounding off a seafood-centric meal.
Scott’s club mocktail, a blend of raspberry, lychee, sage and yuzu, pairs beautifully with the seafood offerings, providing a refreshing complement to the dishes.
The ambiance is elevated by a four-piece live band, creating a relaxed yet sophisticated atmosphere ideal for a night out in Riyadh.
A drawback is that parking at VIA Riyadh is not free, which could be seen as a minor inconvenience. Nonetheless, Scott’s commitment to quality ingredients and elegant presentations makes it a top choice for those seeking fresh, refined flavors in a lively setting.
For more information, check the restaurant’s Instagram page @scotts.saudi.
Where We Are Going Today: ‘Chi Spacca’ at VIA Riyadh
- The drinks menu offers refreshing choices like the cicci — a blend of fresh berries, passion fruit, apple juice and lemon — and the sakura, which combines rose cordial, lemon juice and soda for a light, floral finish
Chi Spacca at VIA Riyadh is a haven for grill lovers, celebrating bold flavors and the art of grilling. The restaurant brings a taste of Italy’s rustic side with dishes that are hearty and satisfying.
The beef sliders are a standout, featuring cheddar, spicy mayo and pickles. The veal meatball spiedini, seasoned generously and served with garlic bread, highlights Italian flavors that deliver a rich, comforting taste.
For those who enjoy a bit of spice, the harissa-marinated chicken is a must-try. The dish bursts with flavor thanks to the aromatic green harissa seasoning.
Chi Spacca’s dessert offerings also impress, with options like lemon tartlets topped with fresh berries and mini apple tarts drizzled in caramel, providing a balance of tangy and sweet flavors.
The drinks menu offers refreshing choices like the cicci — a blend of fresh berries, passion fruit, apple juice and lemon — and the sakura, which combines rose cordial, lemon juice and soda for a light, floral finish.
The atmosphere at Chi Spacca is warm and energetic, enhanced by live music from a four-piece band, making it an ideal spot for a lively evening out.
However, parking at VIA Riyadh is not free, which may be a minor inconvenience for some guests. Still, Chi Spacca’s robust flavors and the vibrant ambiance make it worth the visit, especially for those who appreciate expertly grilled dishes.
The spot is a perfect choice for an indulgent night of good food and entertainment.
For more information, check Instagram @chispacca.sa.
