But noooo...we're feasting on strange stuff...edibles that we can't pronounce or recognise. We point a lot at mysterious words on menus hoping for the best, and 'eyesdrop' over nearby tables to see what others in the know are choosing.
It's gastronomical emersion and Dubai has a lot from which to choose. Dubai's culinary landscape mirrors the imported expat population; Lebanese, Persian, Syrian, Indian, Thai, African...we've discovered there are dozens of distinct Indian cuisines alone!
We're tasting curried stews, pita bread so fresh from the oven that's it's puffed up like a blow fish, tasty tabuouleh (the secret is a good cold pressed olive oil from Lebanon that's more sharply acidic than the mellow, rich Italian ones, and lots of firm tomatoes, and don't forget the mint)... creamy hummous, grilled hammour (from the grouper family)...
labneh, lassi, and lumpries...
shawarma, sambusak...
kibbeh and kofta.
Oh my!
What is it?? Why, it's manna!
Rice? Had no idea that rice could taste sooo rich and delicious...and look so mysterious...what were those things hiding in there? Just like a spring Easter hunt...found cardamon seeds, and raisins and and some things that look like skinny pine nuts.
This fellow makes the best shawrama in Deira, with bits of lemon zest in a fine see through wrap.
Seated among the restaurant supplies in this rural restaurant in Al Ain. The W.C. is right behind Wayne. But the food is good and the service is gracious.
That's not fine Staffordshire china...that's Melmac.
Wish you could dig into a mixed seafood platter fresh off the fishing boats with us. Dad would love this!
The Pantone colour of the year is everywhere... in diner decor so far behind its ahead.
One guide book suggests: Head to the hotels when you want splash and panache; head to the independant restaurants when you want ethnic authenticity and don't mind slumming it...with a warning to pee before you go.
