SWITZERLAND: It’s a simple gesture, but it can help to break a world record — and mend hearts. Little Hearts is a project that gives impoverished children with congenital heart disease (CHD) access to life-saving treatment, thanks in large part to philanthropists from Saudi Arabia. To continue doing its good work, it is aiming to gain international recognition by launching a Guinness World Record attempt to create the largest-ever online photo gallery. Little Hearts is asking people across the globe to submit a picture of themselves making a hand-to-heart gesture to raise awareness of CHD — caused by a problem in the structure of the heart — and vital funds toward the projects’ goals.
“The Guinness World record itself is to get 60,000 photos of individuals making the heart gesture, which just fits perfectly with the campaign, as every heart deserves to beat,” said Reza Malik, fund-raising officer for Little Hearts. “We want to set ourselves a target of a year.”
The Little Hearts project provides free life-saving cardiac surgery and interventional cardiac catheterization for children with congenital heart defects from underprivileged families irrespective of gender, race or religion.
Each year more than a million babies worldwide are born with CHD; 100,000 of them will not live to see their first birthday and thousands more will die before they reach adulthood. “The majority of these who do survive beyond the first year of life will live in pain unless they live in the developed world where they have access to health systems,” Malik said. “That is why our ultimate aim is to provide life-saving heart operations to babies born with congenital heart defects in the Third World.
“We have a criteria: Their families are impoverished. There is no chance they can afford the medical operation and treatment required to help these children survive. Congenital heart defects are treatable. We have the solution for it; the issue is that it costs a lot of money.”
A standard CHD operation costs more than SR7,000 ($1,800) per child. “But that is a direct deliverable,” Malik said. “You are instantly saving a life.”
Little Hearts is the flagship project of the global humanitarian charity Muntada Aid, which operates in some of the world’s most vulnerable places, providing assistance to communities affected by disasters, conflicts and poverty.
The organization’s core values are faith-inspired by the Islamic tenets of integrity, transparency, the uplifting of the needy, safeguarding the vulnerable and having a sustainable impact on the world. It was initiated from Saudi Arabia in the form of a trust.
In the past seven years, the Little Hearts project has conducted 27 successful week-long missions, which involve sending an expert team of 30 — including heart surgeons, pediatricians, anesthesiologists and nurses — to developing countries such as Bangladesh, Sudan, Mauritania, Yemen and Tanzania. The teams have performed dozens of free surgeries. At times many of these countries have not had a single heart surgeon who can perform open-heart surgery on babies and small children. The cause of a congenital heart defect — signs and symptoms of which can include rapid breathing, bluish skin, poor weight gain and feeling tired — is often unknown. However, it can be caused by infections during pregnancy such as rubella, the use of certain medications or drugs such as alcohol or tobacco, parents being closely related and poor nutritional status or obesity in the mother. Serious congenital heart defects usually become evident soon after birth or during the first few months of life.
“It (the Little Hearts project) has a 97-per-cent success rate, so it is promising,” Malik explained. “The risk-to-reward ratio is extremely high. But is is not just about saving a life, but about giving the quality of life back to a child that is their basic human right. These babies are often underdeveloped; they cannot run or play like their peers.
“They have a right to their childhood and a right to life itself. By saving a single baby’s life, potentially you have saved up to nine other members of the immediate family, from parents to siblings. Why? Because usually the parents, the siblings, they are all working for the survival of this baby or child. Their world revolves around them. Usually the siblings are out of education; they are forced to earn a living. The mother’s care goes into the focus of that child. These operations turn tears of grief to tears of joy.”
Since its launch in 2011, Little Hearts has saved the lives of more than 1,800 children. Generous donors, he said, are the heart of the project and allow the team to continue their lifesaving work.
Philanthropists from Saudi Arabia have been the most prolific donors. “Initially a lot of the funding for the project, when it was first initiated, was from philanthropists from the Middle East, primarily Saudi Arabia,” Malik said. “Now we want to take this global. We want to take the Little Hearts mission and the cause of children with congenital heart defects and to turn that into a visible, viable issue and concern for the international community — from the UN to governments themselves. “Because it is not a communicable disease like malaria, there is no governmental or UN agenda to resolve the problem itself — to eradicate the disease and reduce the time it takes to provide treatment to these children.
“We know this is a global epidemic; it is one of the most common diseases of the heart in the world. Yet there is no governmental or UN mandate to reduce the rate, whereas we have the treatment — and we have the solutions.”
Malik said that there are two key goals of the Little Hearts project. “The aim is to continue providing the missions to the communities and countries in developing nations where they need that immediate support, because without it the governments are not going to subsidize the costs related to taking these children in these countries to places where they can get access to the treatment they need,” he said.
“The short-term goal is to continue the mission, but with that is the cost of logistics, bringing those facilities to a country on a temporary basis to be able to carry out these operations and then disbanding and moving on.
“This brings us to our second mission, our long-term goal. In the next three years we want to establish five full-time clinics with trained pediatricians and cardiologists who can perform these operations in these countries such as Egypt, Morocco, Mali, Tanzania and Chad.”
Little Hearts already has a dedicated center in Bangladesh, which has been fully operational for a year. A second center is about to be launched in South Africa.
As well as performing life-saving operations, heart surgeons with Little Hearts also run a training program, equipping local doctors with the knowledge to perform the complex procedures.
The goal over the next three years is to increase the impact of the Little Hearts project by increasing capacity in hospitals and cardiac centers in developing nations to be able to provide an international standard of specialist paediatric cardiac intervention, saving the lives of many more babies in Africa, Asia and the Middle East.
Malik hopes the photo campaign will bring the awareness — and encourage the donation of vital funds — to continue and build on the organization’s life-saving work.
“The campaign has two aims; one to raise awareness of the plight of children suffering with congenital heart disease; secondly to give it that platform and visibility on an international stage and among high-level governments and within the United Nations so we can engage and say these are the solutions, now there needs to be action and finances,” he said.
“You can’t expect the general public to be pooling together these resources, because they are not cheap. We know there is funding for public health care infrastructure. Let’s give it its due. Because those 1.4 million children deserve that.”
Dr. Jamal Al-Ata, head surgeon at Little Hearts, said: “Unfortunately, the treatment of heart disease in the developing world is not given proper attention, due to the lack of financial resources and that of trained medical staff. It is important this is overcome.” His words were echoed by Dr. Mansur Al-Mathari, a consultant pediatric cardiologist with the project. “We need your support,” he said. “We need the support of everyone to keep this program running and hopefully we can save a lot of patients’ lives around the world.” The public can upload their entries for the photo campaign at: http://handstohearts.photos/
Project funded mainly by Saudi donors seeks help to save children with heart disease
Project funded mainly by Saudi donors seeks help to save children with heart disease

- The organization’s core values are faith-inspired by the Islamic tenets of integrity, transparency, the uplifting of the needy, safeguarding the vulnerable and having a sustainable impact on the world
- The goal over the next three years is to increase the impact of the Little Hearts project by increasing capacity in hospitals and cardiac centers in developing nations
Where We Are Going Today: ‘Kimono’ – Japanese cuisine in Riyadh

- The kimono crab salad was equally refreshing, full of texture from the tempura flakes and tobiko, with a touch of indulgence from the creamy house sauce and crispy potato chips
Kimono is not just another Japanese restaurant in the Kingdom’s capital but a bold reinterpretation of the cuisine through a Saudi lens.
Since its launch in 2018, Kimono has blended culinary precision with casual, modern street-style vibes, offering dishes that are as creative as they are comforting.
Beef tacos were a standout: tenderloin wrapped in crunchy shells, coated with a gochujang glaze and topped with a tropical mango-pineapple salsa. The result is a culinary fusion that surprises and works.
The kimono crab salad was equally refreshing, full of texture from the tempura flakes and tobiko, with a touch of indulgence from the creamy house sauce and crispy potato chips.
Shrimp tempura was served golden and light, with a sweet-spicy ginger dip that added balance. The gyoza shrimp dumplings were delicate, juicy, and paired perfectly with a signature soy-based sauce.
Maki rolls and double crab were both flavorful standouts, rich in texture and layered taste. The avocado craze roll brought together creaminess and spice with precision, while the salmon sashimi offered a clean, fresh bite for those who prefer simplicity.
For a warm, hearty option, try the the beef ramen, which is beautifully assembled with slices of grilled meat, vegetables, and a perfectly cooked soft-boiled egg -- a dish that warms you from the inside out.
Kimono has mastered the art of reinventing Japanese cuisine, while staying approachable and trend-forward. There are four branches in the Kingdom, and the concept deserves to expand further.
For more information, check their Instagram @kimono.sa.
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 three 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.