Veteran broadcast journalist Madhulika Sikka was preparing for an interview with Barack Obama with her team at NPR News when she was told she had breast cancer. She was immediately inundated with literature about mastectomies, chemotherapy, nutrition and drugs.
However, “none of this information really helped me — me the woman; me the mother; me the wife. Me. Nothing prepared me for the emotional loss of my hair…Nothing clued me in to the fact that I would be so exhausted, I would flop on my couch like a rag doll…Women with breast cancer are expected to be upbeat…We are constantly told that we can beat the cancer, but when you are actually going through the treatment, you often feel helpless as the true effects take hold,” Sikka wrote.
So, she decided to deal with this problem as any journalist would — by expressing her feelings and reactions through the written word. Her friends thought it was something worth sharing and encouraged her to continue writing. The resulting book, “A Breast Cancer Alphabet,” is “for anyone who has been diagnosed with breast cancer and needs a companion,” she wrote.
Sikka opted for a blunt and truthful style. During an interview, Sikka said: “In my book, I use the word ‘amputation’ to describe the removal of my breast. We all seem comfortable with using the medical term ‘mastectomy’ but if you use the word ‘amputation,’ people are shocked. Yet to me, that is exactly what it felt like. It’s funny that, in this case, the medical term is the less challenging one for folks to deal with.”
This A-to-Z guide to living with breast cancer is a practical and informative aid that will help sufferers cope, from diagnosis to treatment. Despite the seriousness of the topic, the tone is light and tinged with humor.
The first letter stands for anxiety. It comes in the form of nausea, a thumping heartbeat and an upset stomach. Anxiety management is a difficult challenge and one should get all the help one needs. The problem with anxiety is that it does not go away because once you have cancer, you are always wondering whether it will come back. Whenever you feel pain, you believe that it could be your cancer returning
C is for “Cancerland.” In Cancerland, anyone can be your fellow traveler. Cancer strikes the young, old, rich, poor, male, female, white and black — anyone, anywhere at anytime. “Even the most experienced health care professionals don’t know what it is like to feel as tired as you will during chemotherapy or how bloated you will feel on steroids or the extent to which a mastectomy really hurts.
“This is precisely why it is worth seeking out the counsel of others who have been to Cancerland, so that they can share some of their experiences with you,” she wrote.
D is for drugs. Right from the beginning, Sikka drills this mantra into our heads: “Drugs are our friend.” Chemotherapy offers our best chance of survival, she says. A toxic cocktail of drugs is pumped into the patient’s body, but she believes it is one of the blessings of modern-day medicine.
Breast cancer is the top cancer in women worldwide and is increasing, particularly in developing countries where the majority of cases are diagnosed in the late stages. According to the Breast Cancer Research Foundation, advancements in breast cancer screening and treatment have contributed to a 38 percent decline in breast cancer-related deaths in the US. Getting the right treatment at the right dose and at the right time not only improves a patient’s chance of survival, but can also reduce the side effects of chemotherapy.
When Sikka was asked if she found it difficult to limit herself to 26 topics, she answered: “You know, it was actually hard to come up with all 26. When I first had the idea of an alphabet, I wrote some sample essays and they made perfect sense. It was when I was faced with the prospect of going through the whole alphabet that I realized how hard that was going to be.”
Readers may wonder why Sikka chose to dedicate her chapter on the letter P to a pillow. It all started when she received an unusual delivery — a giant foam wedge pillow from her friend Jennifer, herself a double-mastectomy patient. This pillow is shaped like a giant wedge of cheese and was so useful to the author on the day she returned home after her mastectomy that she included it in the book. This pillow, thanks to its shape, helped her lie in bed with her torso elevated at an angle.
“Really, in a million years, I never would have thought this. It has been a lifesaver, the anchor pillow in a group of pillows that contributed to my comfort during the worst periods after surgery and during recovery...In a time of enormous discomfort, pillows are an indulgence that you can afford and they actually make a difference. Who knew?”
T is for therapy, but not the sort of therapy readers may have expected. The author watched episode after episode of British costume drama “Downton Abbey” to escape from her everyday life.
W is for warrior. In this section, Sikka criticizes the way cancer victims are expected to be upbeat during their treatment. Women diagnosed with cancer are pressured to fight this disease. “I find this attitude troubling because it implies that if you do not survive that somehow you didn’t fight hard enough — as if it were your fault,” she wrote.
This book tells you that it is okay to cry without stopping, okay to be angry and okay to say aloud that you feel awful. This book tells you what you should know about breast cancer from a woman who has been through it all.
“Everyone’s cancer is unique, but my hope is that this book has provided a little something for each of you,” Sikka concluded.
Book Review: An A-Z of dealing with breast cancer
Book Review: An A-Z of dealing with breast cancer
Where We Are Going Today: ‘Otium Concept’ in Jeddah
- The dessert selection continues the theme of indulgence with offerings including rose lokum cheesecake adorned with fresh petals, and an apple tarte fine served with vanilla ice cream
Otium Concept is located in Fayfa Avenue Mall on Prince Sultan Road in Jeddah. It is a lifestyle store and restaurant/cafe inspired by the glamour of art deco salons.
The cafe offers a thoughtfully crafted menu that combines international comfort foods with artisanal ingredients. Breakfast options include classics such as eggs Benedict on brioche and the cafe’s signature Beirut breakfast, featuring foul, labneh, and halloumi.
For lighter options, there are wholesome choices like Greek yogurt bowls with granola and honey, or acai bowls topped with fresh berries.
Starters, including burrata with pesto and tomato caviar, and beetroot carpaccio with hazelnuts and goat cheese, are well-presented, while from the main courses, the grilled pistachio salmon is a highlight, offering a delicate-yet-rich flavor profile, while the honey mustard chicken provides a savory-sweet experience with a tender, juicy texture.
The dessert selection continues the theme of indulgence with offerings including rose lokum cheesecake adorned with fresh petals, and an apple tarte fine served with vanilla ice cream.
The menu also features hearty salads and sourdough open sandwiches including spicy chicken or lobster, offering a comforting and satisfying meal on the go, as well as fresh pasta dishes such as lemon spaghetti and penne arrabbiata.
With its sophisticated-but-inviting atmosphere, Otium promises a dining experience that is both comforting and refined, making it a great choice for any occasion. Otium also offers catering services.
The boutique provides a distinct shopping experience, showcasing handpicked pieces from celebrated European designers. The space feels like a curated gallery, with brands including Forte Forte, Jamin Puech, and Yavi offering clothing, accessories, shoes, bags, and even decorative home items.
Otium also embraces its cultural side with an impressive collection of art and antiques, curated by architect Ibrahim Radwan. The gallery space features an eclectic mix of sculptures and paintings, blending history with modernity. Notable pieces include a Napoleon III-era mantel clock, an antique bronze statue of a German soldier, and vintage French candelabras.
Check @otiumconcept on Instagram for more details.
Where We Are Going Today: ‘Le Relais de l’Entrecote’ in Jeddah
- No French meal would be complete without dessert, and Le Relais de l’Entrecote offers an array of indulgent options to finish on a sweet note
Le Relais de l’Entrecote, located at Fayfa Avenue on Al-Tahlia Street in Jeddah, offers a French dining experience that brings a piece of Paris to the city. Every element of this restaurant, from its traditional bistro decor to the attentive hospitality, reflects the essence of France.
The atmosphere inside is cozy and intimate, while the outdoor terrace provides an ideal setting for open-air dining when the weather is right.
Known for its single-dish concept, Le Relais de l’Entrecote serves only one main course: a classic steak and fries. This approach, honed since the restaurant’s beginnings in Paris in 1959, allows the chefs to perfect their offering.
The meal kicks off with a simple, flavorful green salad tossed in a mustard vinaigrette and garnished with crushed walnuts. Following this, diners are served a tender steak, cooked to their liking, and accompanied by crispy fries.
Though the menu is straightforward, the quality and attention to detail elevate the dining experience. While waiting for the main course, guests are treated to a basket of freshly baked French baguette. Be cautious, though — the bread is so delicious, it can be tempting to fill up before the main event arrives.
No French meal would be complete without dessert, and Le Relais de l’Entrecote offers an array of indulgent options to finish on a sweet note.
Among the choices are creme brulee, with its delicate, caramelized crust; a strawberry melba with fresh strawberries, vanilla ice cream, and a splash of red currant coulis; and chocolate profiteroles, which feature light pastry filled with vanilla ice cream and topped with warm chocolate sauce and toasted almonds.
Other delights include the rich Sevigne chocolate cake served with Chantilly cream; the refreshing raspberry sorbet with fresh berries and raspberry liqueur; and the Summer Vacherin, a mix of meringues, vanilla ice cream, and raspberry sorbet topped with raspberry coulis and Chantilly cream.
Though a two-course meal here may be on the pricier side, the quality of ingredients and the distinctive dining experience make it worth trying at least once in a lifetime — an ideal choice for a special occasion, rather than an everyday outing.
Check @lerelaisentrecote on Instagram for more details.
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.
