ISLAMABAD: Around 150 Pakistani artists gathered in the Pakistani capital of Islamabad to participate in a eight-day humanitarian art camp to raise funds for people affected by Israeli military offensive in Gaza, the head of Silk Road Culture Center said this week, in a remarkable show of solidarity with the Palestinians.

The camp, “Art for Life – Art for Gaza,” brought together musicians, writers and performers from across Pakistan who presented series of multidisciplinary performances and visual art displays to raise funds for the war-torn people of Gaza.

The event began on April 30 and ended on May 7, amid renewed Israeli strikes on the Palestinian enclave. Israeli’s 18-month war against Hamas has killed more than 52,000 Palestinians, many of them women and children, Palestinian officials say.

“The idea [behind the event] was to empathize with the suffering people of Palestine,” Jamal Shah, chairman of the Silk Road Culture Center, told Arab News on Wednesday, without sharing details of the total funds raised.

A wide range of artworks, including paintings, sculptures, calligraphy, origami and mixed media, were created, exhibited and sold at the event, according to Shah. Many of the pieces are still up for auction, with proceeds pledged to the Palestinian embassy in Pakistan to support humanitarian aid efforts in Gaza.

The participating artists engaged in dialogue around the Palestinian cause and expressed their reflections through paintings, sculptures, theater, music and film at the event.

“My depiction shows their flag and different elements. The golden color represents pain and the Al-Aqsa Mosque,” said Atif Ayub, a contemprary artist from Lahore, describing his installation that combined symbolic imagery focusing on the year 1988 that marked the establishment of the State of Palestine.

“It’s all about shared humanity and emotion.”

The final two days featured live painting sessions, with artists painting silhouettes of performers in real time. These sessions were accompanied by musical performances, skits and poetry readings.

Pakistani singers and musicians such as Arieb, 360 Degrees, Maddy and Sam performed original pieces dedicated to Palestine, contributing to the emotional tone of the event.

Zeeshan Usman Khattak, a filmmaker from the northwestern city of Peshawar, said their collaborative work was a visual metaphor for the crisis in Gaza.

“There was a live performance behind the canvas and we were capturing the shadows,” Khattak said of their live performance. “Those movements reflected the dance of life and death, the aggression, the loss.”

Wednesday’s closing ceremony was attended by ambassadors from Palestine, Iraq, Iran, Sudan, Jordan, Lebanon, Morocco, Yemen, Qatar, Syria and Romania, along with cultural attachés from China and Iran as well as representatives from the French film community.

Summera Jawad, a professor who teaches fine arts at Lahore’s Punjab University, highlighted the community-driven nature of the initiative.

“Artists are not just performing or creating here, they’re also contributing to the exhibition and donating their artworks for the cause,” she said.

DUBAI: Soner Muran may have sharpened his culinary skills at one of Turkey’s top schools, but it was his grandmother’s cooking that lit the initial fire. 

“My earliest memory is grilling sardines with my grandmother. The smell of the sea and the fire stayed with me. I knew early on this was what I wanted to do,” Muran tells Arab News. 

“I started studying in the most famous chef school in Turkey (Bolu Mengen Culinary School) when I was 14. After four years of education, I started working in Istanbul’s fine-dining restaurants,” he continues. 

Muran is now head chef at Sur.Dubai — inspired by SurBalik, a seafood restaurant that has been a cornerstone of Istanbul’s culinary scene for 20 years. Sur.Dubai has a Mediterranean-inspired menu that highlights the coastal heritage of Turkey’s Aegean and Mediterranean regions. 

“We cook fish over a wood fire, which is rare in Dubai,” says Muran. “That fire adds depth, smoke, and tradition. Our flavors are bold but simply focused on quality seafood, modern touches, treated with respect.” 

Here, Muran talks about his love for seafood and his favorite dish to cook, and shares a simple fried mussels recipe. 

What was the most common mistake you made when you were starting out?  

I used too many ingredients. I thought more meant better. But great cooking is about balance, not showing off. Now, I focus on fewer elements, greater techniques, and give extra care to every single ingredient in a dish. 

What’s your top tip for amateur chefs (cooking at home)? 

Reduce ready-made items. If possible, avoid buying them altogether. Good food takes a little time, even if it’s simple. Take your time to cook better food.  Also, taste as you go. Trust your senses. 

What one ingredient can instantly improve any dish?  

Olive oil. A splash of acidity can lift flavors, balance richness and bring freshness. Especially with seafood, it’s magic. 

When you go out to eat, do you find yourself critiquing the food?  

Yes, it’s hard to switch off. I don’t judge harshly, but I notice details.

What’s the most common issue you find in other restaurants? 

The most common issue is lack of seasoning or dishes that try to do too much.  

What’s your favorite cuisine?  

Seafood, always. I like to see how other chefs handle it — how fresh it is, how it’s cooked, what flavors they use. It tells me a lot about the restaurant. And I just love seafood; it’s clean, light, and full of character. 

 What’s your go-to dish if you have to cook something quickly at home?  

A simple risotto with parmesan and lemon. It’s comforting, quick if you keep stirring, and you can adjust it based on what you have — like peas, herbs, or shrimp. It feels special even when it’s simple. 
 
What customer request most frustrates you?  

When guests ask for a perfectly cooked fish, then ask for it well done. Or when people expect fast-food timing from a wood-fire kitchen. Good things take time. 

What’s your favorite dish to cook?   

Olive oil braised root vegetables with a nicely grilled wild seabass together with some butter-glazed mussels. 

What’s the most difficult dish for you to get right (whether on your current menu or not)?  

Bouillabaisse. It’s a traditional French seafood stew, but making it properly is complex. The broth needs depth from the fish bones, shellfish, and herbs. Timing is everything — each seafood needs different cooking times. It’s a dish that tests your control and your palate. 

As a head chef, what are you like? Are you a disciplinarian?  

I’m focused but fair. I don’t shout — I lead by example. I want my team to love what they do but also take pride in doing it well. Respect is key, both ways. 

Chef Soner’s fried mussels recipe  

Mix 1 cup flour, 1/2 cup cornstarch, salt, pepper, and cold sparkling water into a thick batter. 

Dip cleaned mussels in batter. 

Deep fry at 180°C until golden (2–3 mins). 

Drain and serve hot with tarator sauce. 

Tarator Sauce 

Soak and squeeze stale bread (1 cup). 

Blend with 1/2 cup walnuts, 3–4 garlic cloves, 3 tbsp lemon juice, 1/2 cup olive oil, and salt. 

Add water if needed for a smooth texture. 

Serving Tip: 
Serve with pickles and fresh coriander leaves for extra flavor.