MISSISSIPPI: Mississippi moved a step closer on Tuesday to passing the United States’ most restrictive abortion law when a state Senate committee approved a bill banning most procedures after 15 weeks of gestation.
The measure, House Bill 1510, now heads to the full Senate after passage by the Public Health and Welfare Committee, Lt. Governor Tate Reeves said in a statement. Current state law bans abortion at 20 weeks after conception.
A vote is expected in the Republican-controlled Senate by March 7, a spokeswoman for Reeves said by phone. The bill passed the state House of Representatives earlier this month.
“I appreciate the work of the committee and look forward to seeing our state continue to lead the way in protecting the lives of unborn children,” said Reeves, a Republican who presides over the Senate.
Republican Governor Phil Bryant told the Mississippi Today website after passage in the Republican-controlled House this month that if the Senate approved the measure he would sign it.
A representative for Mississippi’s only abortion clinic, the Jackson Women’s Health Organization, could not be reached for comment.
Seventeen states ban abortion at about 20 weeks after fertilization or its equivalent of 22 weeks after the woman’s last menstrual period, according to the Guttmacher Institute, which opposes abortion limits.
The Mississippi bill includes an exception in the case of severe fetal abnormality or a medical emergency, which it defines as a threat to the woman’s life or a serious risk of impairing a major bodily function.
Felicia Brown-Williams, the Mississippi state director for Planned Parenthood Southeast, has told Mississippi Today the proposed ban was unconstitutional and bad policy.
The US Supreme Court legalized abortion in its 1973 Roe v. Wade ruling. It has banned prohibiting abortion before the fetus is able to live outside the womb, usually seen at about 20 weeks of gestation.
The Guttmacher Institute said last month that about 926,200 US abortions were performed in 2014, down 12 percent from 2011.
Americans tend to split roughly down the middle on abortion access, with 49 percent saying they supported it and 46 percent saying they opposed it in a 2017 Gallup poll. (Reporting by Ian Simpson in Washington Editing by Leslie Adler)
Mississippi moves closer to banning abortions after 15 weeks
Mississippi moves closer to banning abortions after 15 weeks
Two Dubai restaurants make World’s 50 Best Restaurants 2025 list
DUBAI: Two restaurants in Dubai made the World’s 50 Best Restaurants 2025 list, which was unveiled on Thursday.
Orfali Bros placed 37th, while Trèsind Studio came in at 27.
“The Orfali brothers from Aleppo, Syria, have created a genuinely unique dining experience in multi-cultural Dubai,” the guide read.
“There are three brothers: Mohamad (head chef), Wassim and Omar, pastry chefs. They mix traditional Syrian staples with pan-regional favorites, and European culinary tropes with Asian ingredients to create a menu that defies categorization.”
The restaurant also has one Michelin star.
Meanwhile, Indian eatery Trèsind Studio, which has tree Michelin stars, was awarded No. 27 on The World’s 50 Best Restaurants 2025 list.
In a released statement, head chef Himanshu Saini said: “Being named #27 in The World’s 50 Best Restaurants is a celebration of the team, our culture, and the flavors that inspire everything we do. This honor reinforces our belief that modern Indian cuisine belongs on the world stage while staying true to our heritage.”
The restaurant was also awarded The Best Restaurant in the Middle East 2025 top spot.
“Dining at Trèsind Studio, now located on The Palm Jumeirah, can be a dramatic experience, with just 20 seats available. As you progress through the tasting menu, expect to be relocated to different areas of the restaurant, each carefully curated to match the plates in front of you, cooked by chef Himanshu Saini,” the Best Restaurant guide read.
The World's 50 Best Restaurants list is annually created by William Reed Business Media. It collates the opinion of more than 1,000 international restaurant industry experts, including chefs and food writers who vote for their favorite dining experiences.
Recipes for success: Chef Ritu Dalmia offers advice and a tasty dal recipe
DUBAI: Few chefs have had a journey as dynamic and influential as Ritu Dalmia. From her early days in the family stone business, she has become one of India’s most celebrated chefs and restaurateurs.
Frequent work trips to Italy sparked her love for Italian cuisine, eventually leading her to open Mezza Luna in Delhi and Vama in London. Today, she is the force behind several acclaimed restaurants in India, Italy and the UAE, including her latest venture, Atrangi, in Dubai.
Beyond her achievements in the kitchen, Dalmia is widely recognized as a leading entrepreneur and social activist. She has authored three cookbooks, hosted TV shows and continues to mentor aspiring chefs.
Here, Dalmia discusses common kitchen errors, her favorite comfort food, and the small but meaningful rituals that elevate everyday cooking.
When you started out, what was the most common mistake you made?
Adding too many elements into a dish. It’s imperative not to stray from the main flavor, or the hero, of the dish by adding too many unnecessary elements. I still make mistakes, but that’s the thrill of being a chef. You are not a robot programmed to churn out a fixed model.
What’s your top tip for amateur chefs?
Play amazing music when you cook. A cook in a good mood always cooks a good dish. I would also say that whenever a dish calls for garlic, roast the garlic first.
What one ingredient can instantly improve any dish?
Hing, which is also known as asafoetida. Use it in tiny quantities to add depth, fragrance, and a subtle umami richness to dishes.
When you go out to eat, do you find yourself critiquing the food?
It’s shameful, but yes. I really don’t know how to let go and enjoy a meal. In fact, most of my friends refuse to eat out with me.
What’s the most common issue that you find in other restaurants?
That they spend a lot of money on décor and hardware, but not much on talent, both in the kitchen and service.
What’s your favorite cuisine to order?
I love Asian food and junk food when I eat out. Dim sum bars are a favorite.
What’s your go-to dish if you have to cook something quickly at home?
A khichdi — a one-pot meal with rice, lentils and vegetables; easy ingredients packed with flavor. This humble dish can be elevated to another level with toppings and garnishes.
What customer behavior most annoys you?
When they click their fingers to call the server to their table. Or when they ask for one dish to be divided in three or four portions. We even had one guest who requested that their soft drink be divided in three!
What’s your favorite dish to cook ?
My aunt Chanda was an amazing cook — a trait which, unfortunately, my mother didn’t share. Every time we visited Chanda in Calcutta, she would make a yoghurt khadi which was so fragrant and packed with herbs. Years later, when I was writing a cookbook, I begged her to tell me why her khadi was so different. She told me her secret was to add roasted crushed fennel and fresh coriander after the kadi was made and cover it for five-to-seven minutes. It’s a dish I make at least two or three times a week. I do it with a bowl of rice and some potatoes with cumin and the world suddenly seems to be a better place.
What’s the most difficult dish for you to get right?
Way too many to recount.
As a boss, what are you like? Are you a disciplinarian? Or are you more laidback.
You want my dirty secrets out? (Laughs.) I’m very disciplined and hardworking, and yes, I do lose my temper, and my vocal cords would make any speaker company proud. I’ve mellowed out a lot with age, but there is still scope for a lot of improvement. I’m learning that it’s unfair to have unrealistic expectations, and that that harms both my team and me.
Chef Ritu’s moong dal khichadi with vegetables 
Ingredients:
2 tbsp ghee
½ cup moong dal
½ cup Gobindobhog rice (or basmati rice)
½ tsp cumin seeds
1 bay leaf
1 pinch hing (asafoetida)
2-inch piece ginger, grated (~1 tbsp)
1 green chili, chopped (optional)
½ red onion, finely chopped
1 tomato, chopped
Salt, to taste
½ tsp turmeric powder
½ tsp red chili powder
½–1 tsp garam masala
1 cup mixed vegetables (carrot, peas, cauliflower)
3–3½ cups water (adjust based on desired consistency)
Instructions:
1. Prep the dal and rice
Rinse moong dal and rice together in water 2–3 times until the water runs mostly clear.
Soak for 10–15 minutes while you prep the other ingredients. Drain before cooking.
2. Cook the tempering
Heat ghee in a pressure cooker or deep pot over medium heat.
Add cumin seeds, let them sizzle for a few seconds.
Add bay leaf and a pinch of hing.
Stir in grated ginger and green chili (if using), sauté for 30 seconds.
Add onion and cook until translucent (2–3 minutes).
3. Add tomato and spices
Add chopped tomato, cook until soft (3–4 minutes).
Mix in turmeric, red chili powder, and salt. Stir well.
4. Add vegetables, dal and rice
Add chopped vegetables, soaked dal and rice.
Stir everything together to coat well in the spices.
5. Cook
Add 3–3½ cups of water depending on how soft or porridge-like you want your khichadi.
For pressure cooker: Cook on medium heat for 2 whistles. Let pressure release naturally.
For pot: Cover and cook on low, stirring occasionally, for 25–30 minutes until soft and creamy. Add more water if needed.
6. Finish
Once cooked, stir in garam masala and let it rest for 5 minutes.
Adjust salt or spices to taste. Add a dollop of ghee on top if desired.
Serve hot with:
A side of yogurt or pickle
A drizzle of ghee
Papad or a simple salad for crunch
Where We Are Going Today: ‘UPPER’ – burger spot in Jeddah
- The yellow cheese burger sticks to familiar toppings like iceberg lettuce, grilled onions, and a standard sauce
Located in the Al-Zahra District of Jeddah, UPPER is a burger spot that focuses on a small menu built around quality ingredients and generous portions.
While the menu is limited, the flavors are solid, and the casual setting makes it a decent option for those who enjoy burgers.
The wagyu beef burgers are the main draw. Served on a pretzel bun with either white or yellow cheese, the patties are juicy and well-prepared.
The yellow cheese burger sticks to familiar toppings like iceberg lettuce, grilled onions, and a standard sauce. The white cheese version offers a slightly different mix with baby rocca, onion jam, Dijon pepper sauce, and goat’s cheese.
Chicken options include both crispy and grilled versions. The crispy ones — including zesty and chipotle — come with American cheese and a mildly spicy sauce. The grilled chicken burger is lighter, with Emmental cheese and ranch dressing.
Among the sides, the grilled corn with spiced sour cream sauce stands out, and the fries are crisp and satisfying. Lamb chops are also on the menu, but they feel more like an add-on than a core item.
Desserts like tiramisu and molten chocolate cake are straightforward and familiar.
House-made sauces like the smoky chipotle mayo and zesty lemon sauce add a nice touch. For more, check the location’s Instagram @upper.sa.
Where We Are Going Today: ‘Layali Al Iraq’ in Jeddah
- Layali Al Iraq has an enclosed grilling room where the signature grilled carp (shabout) is cooked upright over a fire
Layali Al Iraq restaurant in Jeddah offers authentic Iraqi cuisine in a traditional setting.
The restaurant’s spacious interiors feature classic Iraqi elements including mashrabiya woodwork, stone walls, murals, and a central fountain. Soft Iraqi music adds to the calm atmosphere.
While browsing the menu, guests are offered complimentary lentil soup, lemon slices, and saj bread — a nice touch.
I tried the tabbouleh, Mosuli-style kibbeh, and a cold mezze platter. The tabbouleh was large — enough for several people — and all the ingredients were fresh and flavorsome.
Layali Al Iraq has an enclosed grilling room where the signature grilled carp (shabout) is cooked upright over a fire. I ordered a 1 kg carp, which arrived nicely crisped and served with fresh vegetables.
The lamb shoulder came with both plain and tomato-based rice, plus pistachio-stuffed kebabs — hearty and well-seasoned.
To finish, traditional Iraqi tea istikanah is served in authentic cups by staff in traditional dress.
Service was quick, and prices are reasonable given the portion sizes. Visit @layali_al.iraq_restaurant on Instagram for more information.
Where We Are Going Today: ‘The Door’ restaurant in Riyadh
- Scallops and an accompanying sauce were also good, and the smoked baba ghanouj was particularly memorable
The Door restaurant in Riyadh has a cozy atmosphere that enhances the overall dining experience for food lovers.
We started with the lemon garlic pasta, which was bursting with flavor. A beef burger, topped with caramelized onion, was delicious, but the large serving may be too much for some. Fried cauliflower with sauce is also a standout dish.
We also tried the duck pate, which was elegantly served on a wooden spoon, and garnished with pistachios and raspberry preserves — a true treat.
Scallops and an accompanying sauce were also good, and the smoked baba ghanouj was particularly memorable.
The glazed shrimp was soft and perfectly cooked, although some may find the sauce a bit overpowering. However, the mushroom steak that I ordered medium-well arrived well done, and the chicken skewers we tried were not very impressive.
Pricing is reasonable. We spent only SR109 (roughly $29) for two. Service is excellent, with meals arriving within minutes, and the staff are friendly and attentive.
The Door is a small venue with limited seating, so booking is essential. The casual and relaxed ambiance makes it an ideal spot to enjoy a good meal.
