Dubai author Flavel Monteiro must have a banquet of chefs on speed dial: he has managed to put together six cookbooks since February – loaded with recipes from the who’s who of the culinary world – and his latest was released on Tuesday, October 6. This newest is an ode to Dubai, an e-book titled <em>The Best of Dubai: A Dining Experience</em>. The 300-page tome is a celebration of the emirate's chefs: 34 contributed 75 free-to-access recipes for the book. Some run the show at restaurants helmed by international chef patrons – such as Salvo Sardo from Ronda Locatelli and Francesco Acquaviva from Social by Heinz Beck – while others have worked their way up from other kitchens to their own – such as Reif Othman and Nick Alvis and Scott Price. Florid introductions are penned by some of the best-known names in the business, think Michelin-lauded chefs Heinz Beck and Alfredo Russo, and Mark Sansom, content editor for <em>The World's 50 Best Restaurants</em>. Each waxes eloquent about the opportunities Dubai affords its chefs, its warm hospitality and ever-evolving food scene thanks to the city’s multicultural status. As Sansom puts it, residents can be sure that “the future of their eating experiences is in very good hands indeed”. Monteiro has dedicated a separate section to Emirati cuisine, with a foreword by Jean Winter, founder of Jean’s Private Kitchen. The chef and food consultant recalls how she was properly introduced to authentic Emirati dishes and customs by Sheikha Latifah Al Maktoum and her mother Hessa bint Rashid Al Maktoum, who put together a feast that makes for a delicious read. If you’re inspired, you can try your hand at the seven Emirati recipes at the start of the book, which include dishes by Hatta chef Musabbeh Al Kaabi of Al Nafoorah. Elsewhere, the recipes are divided into vegetarian, seafood and meat, and recreate the dishes that you’ll find on the menus of some of Dubai’s best-known restaurants – from Alici and Coya to Hakkasan and Zhen Wei. The book ends on a sweet note with six dessert recipes by renowned international pastry chefs. If there’s one complaint a novice cook might have with this book, it’s that some of the recipes come across as too opulent to whip up in a lay kitchen. That’s not entirely surprising, given the calibre of the chefs, but you’re unlikely to get your salmon to look anything like Gregoire Berger’s Floating Island. If you'd like to try anyway, <em>The Best of Dubai </em>is available <a href="https://issuu.com/wogoa/docs/the_best_of_dubai_-_a_dining_experience?fr=sYWVjNzE4NDA3OA">here</a>. Next on Monteiro's agenda is an e-book starring the best chefs in Abu Dhabi, as well as <em>Gastronomy Spain</em>, due to be released in time for Christmas, and featuring chefs and dishes from the country's 17 regions. <strong>By chef Himanshu Saini of Tresind</strong> <strong>Ingredients and method for the avocado kebab </strong> 250g Hass avocado, ripe 50g mashed boiled potato 10g onions, chopped 10g tomatoes, chopped 5g coriander, chopped 5g ginger, chopped 5g green chilli, chopped 30g roasted gram lentil powder 10g ghee 2g green cardamom powder 5g roasted cumin powder Salt for seasoning 1 packet tortilla In a mixing bowl, add all the ingredients and mix well. Adjust the seasoning. Make small kebabs of 40 gm each and keep them in the refrigerator to set. Cut small-sized tortilla sheets to hold the avocado kebabs. <strong>Ingredients and method for the tomato salsa </strong> 50g onions, chopped 100g tomatoes, chopped 10g red bell peppers, chopped 10g green bell peppers, chopped 5g coriander, chopped 20ml Tabasco sauce 50g tomato ketchup Salt for seasoning In a mixing bowl, add all the ingredients for salsa and mix it well. Adjust the seasoning. <strong>Ingredients and method for the sour cream </strong> 50g fresh cream 10ml Lime juice Salt for seasoning Mix all the ingredients and whisk them. <strong>To serve </strong> Sear the avocado kebabs as well as the tortilla sheets to give them a paratha-like effect. Place the kebabs on the sheets with sour cream, and tomato salsa. <strong>By Emirati chef Musabbeh Al Kaabi</strong> <strong>Ingredients </strong> 1kg kingfish 800g basmati rice 120g tomatoes, chopped 100g onions, chopped 20g garlic, chopped 150ml local ghee 10g local spices 4g turmeric powder 2 dry lemons 2g cinnamon sticks 1g bay leaves ½g cloves 20g ginger, mashed 5g salt 2g pepper 6 cups water <strong>Method for the </strong><strong>kingfish </strong> Clean and cut the fish in 1 inch slices, and marinate it with local spices, turmeric, salt and pepper. Heat 50ml ghee in a flat pan and fry the fish on both sides until it is fully cooked. <strong>Method for the machboos </strong> Heat the remaining ghee in a deep pot and sauté the onions, garlic, ground spices. Add the tomatoes, ginger and the powdered spices. Let it cook for 5 minutes and add water, season it with salt and pepper. Cook for a further 10 minutes on medium heat and add the lemon and coriander. Add the rice and some more coriander and cook on a low flame. Once the rice is cooked add the fried king fish and cover the pot. Let it further cook for 15 minutes on low heat and serve hot without breaking the fish.
