At first glance, the Atfaluna restaurant in Gaza City looks like any other — a space for locals to enjoy a simple meal. But there’s a difference: Nearly all its staff are deaf.
Inside, customers chat to each other and scan the menu, but when it comes to ordering, their requests are taken down by waiters who communicate in sign language, and their meals are all cooked by deaf chefs.
It’s a one-of-a-kind concept in Gaza and the brainchild of a local organization called Atfaluna — Arabic for ‘Our Children’ — which works to improve the lives of the territory’s deaf.
The project has the twin goals of raising awareness about the needs and capabilities of the deaf, while giving the community a way to earn a living in a place where unemployment stands at 45 percent.
Ahmed Dahman, expressing himself shyly through a sign language translator, described how working at the restaurant has changed his life.
“It gave me a sense of security regarding my future and self-dependency because job opportunities were virtually non-existent before this,” he said.
“We’ve seen a lot of support and cooperation from people,” he told AFP. “A lot of them expressed their interest in learning sign language.”
For Dahman and others employed at the restaurant, where sign language letters decorate the walls, Atfaluna is a rare opportunity for work.
Until a few months ago, education opportunities for the deaf in Gaza only ran to ninth grade, with no secondary or university level education available.
A new secondary school has just opened, and Atfaluna is working with universities to make courses available for the deaf, but most working-age members of the community find themselves with few marketable skills.
“There is a real shortage of jobs for deaf people in Gaza. Of course they are at a big disadvantage because of the educational shortages,” Dalia Abu Amr of the Atfaluna organization told AFP.
Diners enter through an elaborate arabesque doorway above which hangs the restaurant’s name written in white on a black background — in English, Arabic and sign language.
Inside, a hostess in a traditionally-embroidered Palestinian gown guides people to their table. Handicrafts made in Atfaluna’s job creation programmes are also available for sale.
The fare on offer ranges from from Middle Eastern staples like hummus and baba ghanouj to fried fish, chicken or curry dishes.
“We came here to see the place,” said Shahd Al-Iyla, a 21-year-old student dining with a friend. “It was nice, we would love to come here to offer moral support, so we will come again.”
Abu Amr said 12 of the restaurant’s 14 staff are deaf. The only exceptions are the chef and the accountant, who answers the phone to take reservations and delivery orders.
“The team of 12 deaf workers received culinary and hospitality training,” Abu Amr told AFP. The project hopes “to assimilate the deaf in Gaza into society and provide them with work opportunities.”
Around 1.5 percent of Gazans over the age of five have some form of hearing disability, according to Atfaluna, but the disability still carries a stigma.
“No one welcomes the idea of a deaf person working in Gaza,” said 35-year-old Niveen Al-Quqa, as she garnished a dish about to leave the kitchen.
She took art classes and sewing lessons in a bid to find work, but until the restaurant opened, she had had no success.
Now she is one of five women employed at Atfaluna — four in the kitchen and one working as a waitress.
“I am looking forward to improving my culinary skills so my colleagues and I can prove ourselves, despite our disability. I am very happy now,” she added with a smile.
The restaurant’s chef, 30-year-old Hassan Addabus, hovered nearby as his charges worked, giving them pointers on their technique in sign language.
“I have been doing this for 10 years and it was always about doing a job I love, but today it means much more than that,” he told AFP.
“It has a moral and human significance because of the support it offers to people with disabilities in our society who deserve all of our help.”
Amina Al-Omari, 22, also hard at work in the kitchen, said the job had given her a new sense of self.
“Society has no idea about our needs,” she explained.
“I felt subject to injustice and oppression because of this, but those feelings started to fade away after I started working here and becoming independent.
“We are capable of proving our skills and excellence. We might be deaf, but we have a lot of potential.”
Gaza restaurant gives deaf a chance to shine
Gaza restaurant gives deaf a chance to shine
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.
