Carnivore Kitchen is a Saudi local brand specializing in smoked food.
The business was originally established as a home venture by friends Sari Al-Harbi and Elyassin Al-Bukhari but has grown in line with its popularity among meat eaters.
Offering smoked meats, vegetables, and nuts with a Saudi twist, customers can pick from a range of cuts including chicken, full lamb with vegetables, and smoked najel fish.
Equipment capable of smoking up to 200 kilograms of meat per week produces tender and moist brisket that has been cooked for more than 18 hours, and the company’s lamb products are made over 12 hours using the same seasonings and smoking techniques as for American brisket. For more information, check Instagram @carnivore.k
Recipes for success: Chef Ross Shonhan offers advice and a tasty spaghetti mentaiko recipe
Updated 21 sec ago
Hams Saleh
DUBAI: Raised on a cattle farm in rural Queensland, Australia, and starting his working life in a butcher’s shop, Ross Shonhan is a man who knows his meat.
After honing his cooking skills in Australia, Shonhan moved to the UK, working at Asia de Cuba and The Dorchester, before moving to the US, where he helped launch Nobu Dallas as executive chef.
But it was his return to London — and a shift towards modern Japanese cuisine — that was a defining point in his career, Shonhan says. As executive chef at ZUMA London, he deepened his understanding of Japanese technique, and eventually founded the Bone Daddies Group in 2011, which quickly gained a following for its ramen bars and creative approach to Japanese comfort food.
More recently, Shonhan brought his fire-driven cooking style to the UAE, founding Netsu in Dubai and Strawfire in Abu Dhabi’s Emirates Palace Mandarin Oriental — a restaurant that blends Japanese technique with bold, open-flame cooking.
Strawfire is in Abu Dhabi’s Emirates Palace Mandarin Oriental. (Supplied)
When you started out, what was the most common mistake you made?
Trying to overcomplicate things. When you are young and eager, you want to impress, so you layer flavors, technique or garnishes, and often forget that restraint is just as powerful. Over time, I’ve learned to trust great ingredients.
What’s your top tip for amateur chefs?
Taste everything as you go. It sounds basic, but it’s amazing how many people season once at the end and hope for the best. Some slow-cooked foods, for example, taste better when they’ve been seasoned throughout the process.
What one ingredient can instantly improve any dish?
Acid — like citrus juice or a good vinegar. Whether it’s a splash of rice vinegar in a salad or a bit of aged balsamic, acid lifts everything. It balances richness, sharpens flavors, and gives a dish structure. It’s a critical part of the seasoning process.
When you go out to eat, do you find yourself critiquing the food?
Not consciously, but when you’ve been in kitchens and restaurants your whole life, it’s hard not to notice the details.
Strawfire is in Abu Dhabi’s Emirates Palace Mandarin Oriental. (Supplied)
What’s the most-common issue that you find in other restaurants?
The biggest issue is inconsistency.
What’s your favorite cuisine to eat?
I tend to gravitate towards simple places that execute well. I have some great Iranian restaurants near where I live and some brilliant Thai restaurants too. So, just family-run restaurants that have been going for years.
What’s your go-to dish if you have to cook something quickly at home?
Rice noodles with courgette, chili and fish sauce. It’s light and heathy but very tasty. It’s actually my wife’s recipe. It’s a mid-week staple.
What customer request or behavior most annoys you?
I don’t mind requests. Food is personal. But I find it tough when people don’t respect the team. We work hard to create an experience, and hospitality is a two-way street. A bit of kindness costs nothing and I think you can judge a person on how they treat their waiter.
What’s your favorite dish to cook?
Anything cooked over fire. It connects me to my childhood in the Australian outback. There’s something timeless about cooking with flame; it strips things back to instinct and makes food taste more alive.
What’s the most difficult dish for you to get right?
Creating a well-made broth requires patience, balance and discipline. It takes time and skill to develop the layers of flavor. That’s also applicable to making sauces.
As a head chef, what are you like?
I’d say I’m direct, but not constantly shouting. Firm but fair, maybe. Kitchens are intense enough without unnecessary drama. I want my team to feel supported and clear about expectations. I value honesty, effort and curiosity, and I try to create an environment where people want to grow.
Chef Ross’ spaghetti mentaiko recipe
Chef Ross’ spaghetti mentaiko. (Supplied)
For the Mentaiko mixture:
100g mentaiko
30g grapeseed oil
2g smoked sweet paprika powder
For the spaghetti:
132g mentaiko mixture
200g butter
320g spaghetti (dry)
40g parmigiana (grated)
160g cream 35%
8g salt
Juice from a half lemon
Zest from a half lemon
20g chives (finely chopped)
8g kizami nori
60g pasta water
Step 1
Place a pot with water without salt on the stove and bring it to a boil.
Then cook the pasta according to the package directions or preferences.
Step 2
While the spaghetti cooks, start with the mentaiko mixture.
The whole mentaiko comes in the roe sack which has a tough outer skin. Cut the skin in, and scrape the roe with a spoon from the skin, then add it into a mixing bowl.
Add the smocked paprika powder, grapeseed oil and grated parmigiana in and mix everything gently with a spatula and keep it on the side.
Step 3
Place a pan on the stove and add the cream, salt and butter, then heat it up slowly until the butter has melted.
Step 4
Add the cooked spaghetti to the pan with the cream and butter mixture.
Stir until the sauce is nice and creamy. If the sauce starts to curdle or thickens too much, add a little bit from the pasta water until the sauce reaches a smooth consistency again.
Step 5
Add the spaghetti and sauce to the mixing bowl containing the mentaiko mixture, add the juice of half a lemon, and mix gently. (Chopsticks or a meat fork work well for mixing this). You can add a little more pasta water If the sauce becomes too thick again.
Step 6
For serving, we recommend using a meat fork and a large spoon and twist the spaghetti into a nest then place it in the center of your plate. Distribute the chives and kizami nori over the spaghetti and grate a little lemon zest over it.
India is the world’s largest producer of mangoes, boasting over 1,200 local varieties and accounting for 45 percent of global production
Saudi Arabia is a significant importer of the fruit, ensuring the availability of premium varieties for local consumers
Updated 18 July 2025
Rahaf Jambi
The Embassy of India in Riyadh, in collaboration with the Agriculture and Processed Food Export Development Authority, recently organized a culinary festival titled “Indian Mango Indulgence” at Tresor Modern Indian Restaurant.
The event showcased the rich heritage and diverse flavors of Indian mangoes, celebrated through a unique menu crafted by renowned celebrity chef, Sanjay Thakur.
“This event is all about celebrating the harmony between Indian mangoes and Saudi ingredients,” the chef said. “By blending these rich flavors, we create a unique culinary experience that honors both cultures.”
Ambassador Suhel Ajaz Khan opened the event, noting the global renown of Indian mangoes.
Indian Ambassador Suhel Ajaz Khan speaks at the launch of the week-long Indian mango festival at Lulu Hypermarket. (Supplied)
He said Saudi Arabia is a significant importer of the fruit, ensuring the availability of premium varieties for local consumers.
The menu featured an array of dishes, including mango butter chicken and Goan mango fish curry, blending Indian culinary traditions with Saudi ingredients such as dates and Madinah mint.
A standout feature of the event was the salad corner, which introduced a fusion of mangoes and millets, aligning with the UN designation of 2023 as the “International Year of Millets.” This innovative approach not only celebrated mangoes but also promoted gluten-free, nutritious grains.
The event showcased the rich heritage and diverse flavors of Indian mangoes, celebrated through a unique menu crafted by renowned celebrity chef, Sanjay Thakur. (Supplied)
India is the world’s largest producer of mangoes, boasting over 1,200 local varieties and accounting for 45 percent of global production. The event served as a platform to showcase various regional mango varieties, including the renowned Alphonso, as well as Geographical Indication-tagged options like Fazli and Rataul.
In conjunction with this event, a week-long Indian mango festival was launched at Lulu Hypermarket, further promoting the rich diversity of Indian mangoes to the Saudi market. APEDA representatives engaged in meetings with major Saudi retail chains to explore expanding the availability of these premium products.
London calling: Saudi cafés and restaurants find footing in UK capital
A guide to finding a taste of home on your travels
Updated 17 July 2025
Celine Hijazi
LONDON: As the number of Saudi expats and visitors in London continues to grow, it’s no surprise that Saudi-owned brands are rising in popularity in the British capital. So, if you’re planning to make the big move — or just visiting — but you’re concerned about feeling homesick, don’t worry; your favorite cafés are coming with you, making your mornings abroad feel a little more like home.
Somewhere Café
Somewhere Café has joint Saudi-Emirati ownership. (Supplied)
If you’ve visited Somewhere Café in the UAE or Saudi Arabia, then you’re already familiar with its unmatched ambiance, food, and décor. With its first UK outlet, the beloved café — which has joint Saudi-Emirati ownership — has brought its signature “home-away-from-home” experience, along with classic Middle Eastern flavors, to London’s premier department store: Harrods.
“Inspired by our travels, we invite you to experience a piece of our journey. Much like finding a painting and bringing it home as a memento, Somewhere celebrates the unique from everywhere. The space is elegantly well-travelled, with an eclectic touch, showcasing Middle Eastern influences through craft and curation,” co-founder Amal AlMarri told Arab News.
If you’re craving something beyond the ordinary, Somewhere Café delivers a fusion of flavors that reimagines nostalgic childhood dishes. Its most popular items include beef shawarma rice, kunafa croissant, and guacamole hummus. For lunch or dinner, you might try the crispy, golden shrimp kunafa or indulge in the rich truffle and cheese batata harra.
To complement its bold menu, the café features a warm, dimly lit interior — a cozy and inviting space to relax with friends and family. Before you leave, the dessert menu — featuring a delectable farak French toast or French coffee baklava — deserves an equal amount of attention.
Hijazi Corner
At the helm is Chef Ayman Al-Zubaidi, who has cooked for Saudi royalty and celebrities. (Supplied)
London’s first Saudi restaurant — Hijazi Corner — is a vibrant addition to the city’s dynamic culinary scene. At the helm is Chef Ayman Al-Zubaidi, who has cooked for Saudi royalty and celebrities. The inspiration behind the restaurant? His mother’s kitchen.
“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 makes me hungry,” Al-Zubaidi told Arab News last year. “But even if I used the exact same ingredients and followed her method, hers would still taste better.”
Rooted in tradition, the menu features dishes typically found in Saudi homes — especially Jeddah’s historic Al-Balad district, where Al-Zubaidi grew up. Highlights include chicken seelag, slow-roasted lamb haneeth, and delicate, flaky samboosek.
In just two years, Hijazi Corner has become one of London’s most sought-after Middle Eastern restaurants — a testament to the deep longing among Saudi expats for authentic flavors from home.
Qahwah London
Qahwah London serves a range of traditional desserts such as baklava, kunafa, and basbousa. (Supplied)
For those pining for the traditional, rich, aromatic flavors of Arabic coffee, Qahwah London is exactly what you need, with a wide selection of authentic qahwah options, including a tangy, spiced black coffee or the café’s signature Royal Infusion — a warming blend of cinnamon, cardamom, and ginger. Feeling hungry? Qahwah London also serves a range of traditional desserts such as baklava, kunafa, and basbousa — the perfect pairing for a steaming cup of Arabic coffee.
Guests can also book private gatherings for friends and family, or host intimate events like weddings or nikkah ceremonies. As part of its private offerings, the café provides a luxurious setting: rooms adorned with gold-plated coffee cups and an eye-catching assortment of traditional sweets — all designed to create a decadent group experience.
Diwan Kitchen
Diwan Kitchen captures a key element of Arab culinary culture: its deeply social nature. (Supplied)
Diwan Kitchen is perfect for Saudis in the UK who are craving not only an authentic bite from home, but the feeling of being back in the Kingdom. It captures a key element of Arab culinary culture: its deeply social nature.
“We wanted to show people what traditional Saudi dining is like” Adem Nasraddin, co-founder of the restaurant, told Arab News on the restaurant’s opening night in May. “There’s a rhythm to Saudi life. A scent, a pace, a flavor. We bottled that feeling and served it on a plate.”
The menu takes diners on a journey across the Kingdom, from the Hijaz region, with its rich, tangy foul medammas — served in the center of the table with bread for sharing — to Najd, with jareesh, a hearty stew-like dish topped with fresh meat and vegetables.
Half Million
½ M Café is on Oxford Street. (Supplied)
Grab a coffee and a quick bite at Half Million Café on Oxford Street, then stroll over to Hyde Park for the perfect London morning.
As in its original location in Saudi Arabia, Half Million in London is committed to delivering a “premium coffee experience.” Whether you’re in the mood for a classic breakfast tea or a vibrant red berry infusion, there’s something to satisfy every craving. And when the sun is out, their iced coffees offer the perfect refreshment. The menu — from cakes and sandwiches to freshly baked pastries — is completely halal.
If you’re after a bold, decadent brew in a sleek, stylish setting, Half Million Café is the ideal stop. With its modern cup designs and curated aesthetic, it’s a chic addition to London’s café scene.
What We Are Buying Today: ‘Lovera’ Saudi chocolate brand
Updated 16 July 2025
Nada Hameed
Lovera is a Saudi chocolate brand with branches across the Kingdom and the GCC.
One day, while visiting a friend on short notice, I wanted to bring a gift that was both delicious and visually appealing. This is when I stumbled across Lovera on ToYou.
I chose the salted caramel bites, coated in fine Belgian chocolate and topped with crispy almonds.
The box contained three layers, about 35 pieces in total, and came in vibrant neon-orange packaging tied with a beautiful ribbon.
The chocolates were a hit; rich, smooth and perfectly balanced in flavor.
They offer a wide range of collections, including crunchy bites, truffles and seasonal assortments, but they may not suit all budgets as prices are on the higher end.
They also provide catering services for large events such as weddings, Eid gatherings and corporate parties. This includes options beyond chocolates, including tarts, eclairs, brownies and elegant finger canapes.
Lovera also has a cafe that serves a selection of cakes, hot and cold drinks, desserts, ice cream, mojitos and breakfast items. Their service can sometimes be slow and the items on the menu may not always be available.
Where We Are Going Today: Fika & Go – Swedish Restaurant in Al-Khobar
The classic fika staple, the kanelbulle — or cinnamon bun — was the first thing I dug into (SR9, $2) alongside an iced latte (SR14) to help with the scorching summer heat
Updated 16 July 2025
Jasmine Bager
Take a Swedish break without the flight to Sweden — right in the Eastern Province.
We made the drive to Saihat to sample from the original branch of Fika & Go, which opened three years ago. The hole-in-the-wall joint is reminiscent of the coffee shops I came across on my recent trip to Stockholm, where I quickly adopted “fika” into my diet and daily itinerary.
The name of the cafe itself is a nod to the Swedish tradition of “fika.” Coined in the 19th century by scrambling the syllables of the word “kaffi,” the old Swedish spelling of coffee, “fika” began as playful slang for the drink itself.
Over the 20th century, it took on a new meaning: a moment of connection with others while savoring a light, sweet treat.
The classic fika staple, the kanelbulle — or cinnamon bun — was the first thing I dug into (SR9, $2) alongside an iced latte (SR14) to help with the scorching summer heat. It hit the spot just fine, though it was slightly different from the ones I tasted in Sweden.
We followed that with an assortment of croissants, each more satisfying than the last. We liked the new akkawi cheese croissant (SR16) and the zataar chocolate one (SR12).
The cheesecake eclair ball was definitely an easy bite, filled with gooey goodness. We also liked the mini mille-feuille, which oozed pastry cream in the right proportion.
The Saihat location offered clean and fast service, but there was zero seating and no restroom. Many delivery drivers were coming in and out for HungerStation orders. True to its name, that branch really is “fika and go” — strictly takeaway.
A year ago, the brand expanded to Alkhobar. Unlike the original, this one has indoor seating, making it more of a sit-down cafe experience.
In a region packed with cafes, Fika & Go has carved out its own identity by fusing Scandinavian rituals with Middle Eastern flavors — offering a little taste of Stockholm, with a Saudi twist.
For more details, check their Instagram @fika_and_go.
