New Muscat Resturant: new muscat returant in burami s.of oman

Omani Food

Omani food is generally very simple, with the aid of many spices and marinades to complete a dish, which usually consists of chicken, fish, and mutton. Unlike many other Asian nations, Omani food is not spicy, and varies between regions. Everyday meals generally have components such as rice, a wide variety of soups, salad, curry and fresh vegetables. For desert, many Omani people have kind of sweet, Omani Halwa. This is usually served before the consumption of Kahwa. Kahwa is an Omani coffee which is very popular and remains a symbol of hospitality. Other popular drinks include laban (a kind of salty buttermilk) and yoghurt drinks.

For festive occasions special dishes are prepared, particularly for Islamic tradition. The range of dishes are very diverse, and in the case of Ramadan, certain meals are only prepared during this time

New Muscat Resturant in Burami S.of Oman

Oman is one of the finest places on planet earth to be in. This place has got it all, the lovely beaches, the gorgeous mountains and the vast deserts. No wonder, tourists find this place utterly becharming. Oman Overview introduces us to this land like never before. Jebel Shams, the tallest mountain of the country is quite a popular spot for camping. Apart from the natural splendor of the country, there are myriad entertainments opportunities in this part of the world as well. Be it the annual festival or events, nightlife or even restaurants and entertainments spots for that matter, you just need not ponder as to What/Where to Eat in Oman . You will find that there is no paucity of New Muscat Restaurants in Oman .

The kind of cuisines that popular restaurants in Oman dish out is Indian, Arabic and Lebanese. One of the popular restaurants in Oman that comes to mind is that of restaurant. It dishes out Arabic, Indian, continental, Chinese and just about anything for that matter. The quality of the food and the taste is something that you can cherish about for a long time to come. New Muscat Restaurants & Catering Co LLC has their chain of restaurants all over the place catering the best of Lebanese whatsoever.

You can never run out on New Muscat Restaurants in Oman . They are to be found in every nook and corner of the country. And if you wish to indulge in authentic Chinese food, and then make sure that you pay a visit to the Silk Route. You will certainly find Chinese food at its best in this eating place.

new MUSCAT RETAURANT GRILL

Tel: 25651492

OMAN :95625297

:92076280

050 7239141

P.O.BOX:116/512

Al Buraimi, S.OF OMAN

National Dress

For men the national dress is an ankle-length, collarless gown with long sleeves called a Dishdasha. Usually the clothing is white, although a few other colours such as brown, lilac and black are sometimes worn. There are many accessories men can wear, for example the Muzzar (a type of turban), the Assa (a cane or stick used mainly for formal occasions) and the Khanjar. The Khanjar is a ceremonial curved dagger worn during formal occasions, often described as "an important symbol of male elegance".
The national dress for Omani women comprises a dress worn over trousers (Sirwal) and a headdress (Lihaf). Usually the materials used are of very colourful, vibrant colours. Traditionally Omani women would wear a kind of wooden platform shoe, but nowadays most prefer to wear sandals. The cut of the clothing differs throughout regions, as does colour, embroidery and materials. Women complete their outfit with gold jewellery and cosmetics, opting for either brand name or traditionally made items.
It is said that most of the GCC countries national dress are originated from Oman

Muscat - Restaurants

For visitors who do not know what to expect from Oman cuisine, expect delicious, succulent chicken, mutton, fish, marmalades and chutneys. Herbs and spices, mingling together, creating unexpected and intriguing flavors. Blending tastes of the Middle and Far East and Africa, Muscat offers a wonderful treat for the palette. With bursts of flavor, the cuisine is mild enough for most tastes without being dull or boring.

If there is one factor that ties all Muscat cuisine together it is that the dishes tend to be both very healthy and very fresh. Salads and soups are popular, and these are made with locally grown vegetables. For variety and interest, smoked eggplant, fresh tuna fish, and delicate watercress are incorporated. Many dishes are based around rice and feature wonderfully healthy, nutty lentils or lean meat, chicken, and fish. A favorite dish of the Muscat people is Mashuai; a kingfish is roasted on a spit and served with delicious lemon rice. The mix of flavors and textures is mouth-watering.

A staple of Muscat cuisine is rice; visitors may not realize the wide range of tastes possible from this one simple ingredient. From plain steamed rice (which is wonderful with spicy curried vegetables and meats) to dishes like Maqbous, rice layered with saffron and cooked with spicy meat, rice is never just a side dish – it is an important component of many meals. It is the same way with bread. This very simple food is expertly flavored with garlic, sesame, thyme, or dates to give it new life and to make it the perfect accompaniment to any meal. In fact, a thin, round bread called Rukhal, which is made over the fire of palm leaves, makes a very nice breakfast when served with local Omani honey. It is also wonderful as a sort of crouton over spicy curry. Rices and breads, which many visitors may not normally pay attention to, suddenly become a delicious focus.

Omanis observe the old adage: eat like a king at lunch and a pauper at dinner. The main meal of the day is usually served at midday. It is at this midday feast when you will sample Muscat treats like Maqbous or, on special occasions, Arisa. Wonderful, juicy lamb, cooked with mashed rice, or perhaps some spiced meat, skewered and grilled to perfection. And if you want to experience Omani cuisine at its best – and who doesn’t? – you must visit this beautiful city during Ramadan. While that may sound odd – after all, isn’t Ramadan a month of fasting? – it is when Omanis pull out all the stops and serve up their most popular and delectable dishes.

One dish that is only prepared on the most special of occasions is Shuwa. This is as much about community as it about food; in this region, entire villages gather to cook Shuwa. It is either a whole cow or goat that is marinated in red pepper, coriander, cumin, turmeric, cardamom, garlic, and vinegar. The meat is wrapped in banana or palm leaves and placed in a roaring oven. Cooked over two days, this is the most tender, delicious, and wonderful explosion of taste that you will ever experience. If you are lucky enough to participate in a meal of Shuwa, it will be the highlight of your visit.

Another Ramadan favorite is Sakhana. This wonderful thick breakfast soup is made with wheat, sweetened with milk, molasses, and dates. Served during Ramadan, this sweet treat is enough to get your day started on the right foot. Fatta is another local favorite. This is a mixed meat and vegetable dish, served with thin, unleavened bread called Khubz rakhal. Never forget about dessert. While healthy, Omanis recognize the need to treat yourself. Try Omani Halwa. This sticky, decadent dessert is made from brown sugar, honey, eggs, and a variety of tasty and aromatic spices. Different variations are made with nuts or chocolate. And for a treat you will never forget: Lokhemat. Flour and yeast are rolled into balls, infused with cardamom, and deep fried to a luscious golden brown. They are served with sweet lime and cardamom syrup. Ramadan will become your new favorite month

Traditional Omani Food

The Omani people are well known for their hospitality and offers of refreshment. To be invited into someone's home will mean coffee (kahwa), a strong, bitter drink flavoured with cardamom, and dates or halwa, a sticky sweet gelatinous substance which is made from brown sugar, eggs, honey and spices. It can be flavoured with many different ingredients, such as nuts, rosewater or even chocolate. Lokhemat is another accompaniment to coffee, which are balls of flour and yeast flavoured with cardamom and deep fried until golden then served with a sweet lime and cardamom syrup. The sweetness of this dish often counteracts the bitterness of the kahwa.

More substantial meals often have rice as the main ingredient, together with cooked meats. The main daily meal is usually eaten at midday, while the evening meal is lighter. Maqbous is a rice dish, tinged yellow with saffron and cooked over a spicy red or white meat. Aursia is a festival meal, served during celebrations, which consists of mashed rice flavoured with spices. Another popular festival meal is shuwa, which is meat cooked very slowly (sometimes for up to two days) in an underground clay oven. The meat becomes extremely tender and it is impregnated with spices and herbs before cooking to give it a very distinct taste. Fish is often used in main dishes too, and the kingfish is a popular ingredient. Mashuai is a meal comprising whole spit-roasted kingfish served with lemon rice. The rukhal bread is a thin, round bread originally baked over a fire made from palm leaves. It is eaten at any meal, typically served with Omani honey for breakfast or crumbled over curry for dinner.

Traditional Omani Food

It is fairly simple, but by using various marinades and impregnating meat with spices, the result is a mouth-watering concoction which stimulates the tastebuds. Chicken, fish and mutton are regularly used in dishes. A favourite drink is laban, a salty buttermilk. Yoghurt drinks, flavoured with cardamom and pistachio nuts are also very popular.
Although spices, herbs, onion, garlic and lime are liberally used in traditional Omani cuisine, unlike similar Asian food, it is not hot. Omani cuisine is also distinct from the indigenous foods of other Gulf states and even varies within the Sultanate's different regions. The differences between some of the dishes prepared in Salalah, in the south, and those prepared in Muscat, in the north, are so market that it is difficult to find anything common between them. However, one delight that remains a symbol of Omani hospitality throughout the country are the ubiquitous dates, served with khawa, or Omani coffee. Khawa is prepared from freshly roasted ground coffee mixed with cardamom powder.

Special dishes are prepared for festive occasions. The Islamic world celebrates two main religious festivals - Eid Al Fitr and Eid Al Adha. Eid Al Fitr is celebrated following the Holy Month of Ramadan when people complete their obligatory fasting for 30 days. Eid Al Adha is celebrated on completing the Haj, or pilgrimage, to Mecca, commemorating the sacrifice of Abraham. Dishes prepared during Ramadan are very seldom cooked on other occasions.

Food cooked on important occasions, such as Eid, is of an infinite variety. Omanis across the country serve an array of dishes. In Dhofar and Wusta, the festivities start with ruz al mudhroub, a dish made of cooked rice and served with fried fish, and maqdeed, special dried meat. In Muscat, Al Batinah, Dahira and Sharqiya regions, muqalab, a dish of tripe and pluck cooked with crushed or ground spices (cinnamon, cardamom, clove, back pepper, ginger, garlic and nutmeg), dominates the menu. Other dishes served during Eid festivities include arsia, a dish of lamb meat cooked with rice, and mishkak, skewered meat grilled on charcoal.

Lunch on the first day of Eid is usually harees, which is made from wheat mixed with meat. Lunch on the second day is mishkak, while on the third and last day, shuwa forms the whole day's meal.However, it is during Ramadan that one can experience Omani food at its best and two of the most popular traditional dishes served at Iftar, the breaking of the fast include sakhana, a thick, sweet soup made of wheat, date, molasses and milk and fatta, a meat and vegetable dish, mixed with khubz rakhal, thin Omani bread, made out of unleavened dough.

Shuwa is a typically Omani delicacy prepared only on very special occasions. Whole villages participate in the cooking of the dish which consists of a whole cow or goat roasted for up to two days in an special oven prepared in a pit dug in the ground.

The method of preparing shuwa is elaborate. The meat is marinated with red pepper, turmeric, coriander, cumin, cardamom, garlic and vinegar and then wrapped in sacks made of dry banana or palm leaves. These sacks are then thrown into the smoldering oven, which is covered with a lid and sealed so that no smoke escapes. In some villages, the meat is cooked for 24 hours while in others it is believed that meat tastes better after 48 hours.

Everyday Omani cuisine includes a wide variety of soups - vegetable, lentil, lamb and chicken. Salads are also popular and are usually based around fresh vegetables, smoked eggplant, tuna fish, dried fish or watercress. Main course dishes are extensive and range from marak, a vegetable curry, to assorted kebabs, barbecued, grilled and curried meat, chicken and fish dishes.

Rice is used widely and is served in a variety of ways, from steamed to elaborate concoctions bursting with meat and vegetables. Breads rage from the plain to those flavoured with dates, sesame, thyme and garlic. For desert, Omani halwa, or sweatmeat, is a traditional favourite.

The Chedi, Muscat. The Restaurant Review

The Restaurant, in the Chedi Muscat is recognised as the best restaurant in the entire country. When it opened, the Chedi was so awesome, so revolutionary, so sophisticated that the whole of the foodie community in Muscat was nearly orgasmic with joy. However, Four years on things are slipping, so I thought it was time that I reviewed the Restaurant, if only to try and figure out where they went wrong.The Restaurant features four open kitchens scattered throughout a gorgeous, sumptuous, perfectly lit dining room. The waitstaff work discretely, linked to the kitchens through wireless headsets. From the management down. everyone is articulate, knowledgeable, and have perfected the art of being totally available while being totally unobtrusive. The kitchens are staffed by a diverse smattering of friendly, happy chefs, all of whom seem truly passionate about what they are doing. I was pleased to note the number of Omani chefs in the kitchen, but disappointed that in the course of Three recent visits I never saw a woman in any of the kitchens.Our recent visits started off on the wrong foot with something as simple as water. They sell 750 ml glass bottles of still water, imported from scotland, flown here on the wings of virgin angels, for a whopping 2.8 rials. It's a rip off.I can only assume that like me, the chef has spent a lot of time spanking off to the amazing culinary works of Thomas Keller, of the french laundry, the best restaurant in America, if not the world. Guys like Keller and Charlie Trotter are home grown American culinary talent, and Keller in partucular revolutionised modern american haute cuisine. Something akin to the french laundry is what I think they are trying to do with the new menu at the chedi, and though the inspiration and ambition is there, the kitchen falls short on the delivery, and the chef has fallen short on creating a workable menu, and pairing the ingredients together appropriately.We started a number of our meals with the raw oysters, which come accompanied with a Yuzu Granite. (A Yuzu is a smallish japanise citrus fruit that is very sour. Granite is like sorbet.) Each visit the oysters were huge, sweet smelling, and expertly shucked. They arrived on a bed of cracked ice, still quivering with life, with a tiny quinelle of the granite. The granite was sweet and acidic, and made an interesting accompaniment, highlighting the sweetness of the oysters. For the traditionalists, the waitstaff were happy to oblige in bringing lemon wedges, shallots, or sherry vinegar.For the starters, the teeny tiny BBQ pork buns. They were, as adevertised, Steamed BBQ pork buns. They were entirely unremarkable, a sort of lone, boring, totally average dish, featuring a limp accompaniment of a sweet sesame soy dressing. For 5.5 RO, I was pretty dissapointed.The Unagi Maki, (grilled eel sushi) Was an interesting take on a sushi bar favorite. four peices of nicely seasoned, sweet and gooey eel arrived, with gorgeous wafer thin slices of perfectly ripened avocado, atop well seasoned sushi rice. There was some sort of rather heavy mayonaise or aioli smothering each piece of sushi, and drowning half of the plate, which really detracted from the flavour. Though Shiso pickle was promised on the menu, the only pickled vegitable that arrived was the obligatory pickled ginger, with nary a trace of the shiso leaves, or any discernable shiso flavour.The biggest dissapointment was the Foigras Torchon( pretty much a big goose liver, deveined, wrapped in muslin, poached and cooled) , a horrifying mishmash of flavours and textures that left us totally baffeled as to what the chef was trying to accomplish. Here is what was on the plate when it arrived;

A smallish slice of torchon, wrapped around a scallop wrapped in seaweed.

Along the side of the plate there was a tiny smear of concentrated Beetroot Jus, sweet and thick.

A quinelle of plain skippy peanut butter

A single chive, sticking out of the penut butter

Porcini Dust, made from dried porcini mushrooms

On the side, a warm, "five spiced" Brioche roll.

The Foigras itself was ok, and pretty well deveined. But it is hard to make bad foigras. The Scallop wrapped in seaweed was fine, if not a little bland, but I disliked the seaweed's flavour with the foigras. I would have wrapped the scallops in moistened rice paper or some other flavour neutral thing to hold them in place. The Pickled beetroot stripe didn't taste pickled, but it was sweet and delicious. The porcini dust and Brioche were fine.

But The Penut butter didn't belong on the plate. It was an act of pretention to put it there. Maybe the chef was trying to do a sort of "penut butter and jelly" alongside the beet stripe. Maybe he was trying to highlight the rich, sweet, fatty, creamy carichter that Foigras and Penut butter share. Maybe he just needed a vehicle in which to stick a chive tip. We were collectively baffeled. The Foigras cost Twelve rials. WHich was about eight rials more than I felt the finished product was worth. The veal carpaccio, accompanied with fried capers, watercress, and a tuna aioli was impossible to taste, because it was absolutley drowning in the Tuna Aioli. There must have been twice as much aioli as there was actual carpaccio, by weight.The Sung Choi Bao fell victim to the kitchen's general heavy handedness with salt, which would be a recurring theme in our main courses. Little roll ups of iceberg lettuce wraqpped around minced Chicken with water chestnuts, ginger, Shitake mushrooms, bound together with a spicy sweet sauce. Aside from the salt it was simple, unpretentious, and full of flavour.The Main courses fared better, overall.The Line Caught seabass was made with love. The single smallish filet of seabass, skin on, expertly squeegeed and seared until crisp was excellent. It sat atop a couple of deep fried Mussles, soaking in a bowl of clear broth. The broth was garnished with little tomato diamonds, and a handfull of Miripoix, and some scallions. It was pretty, simple, and the flavours were clear and sparkling.The tasman lamb rack with it's shoulder Brique was perfect every single time we ordered it. The Rack arrived cooked to the requested doneness, and the Brique was so tender and nicely braised I could have eaten it with a spoon. Everything was perfectly seasoned. The dish came accompnied simply by baby green beans, blanched to a brilliant bright green, and sweet creamy parsnip puree, redolent with butter. We were so thrilled with the Lamb that I can't remember anything else that was on the plate.The Kung Pao Chicken, (interestingly labeled as a Thai dish, although it's Scezchuan) was essentially a very fancy version of the American chinese takeaway favorite. It was tasty, zinging with chiles and the traditional cashew nuts. It arrived prettily garnished, but was nothing special.The Cantonese Pork Belly was the final dish to suffer from over salting. The pork was tough, and the broth it swam in was so salty I couldn't finish the dish. The wood ear mushrooms were great, soft, and prettily cut. The Accompaning Rice paper dumpling may have once been crisp, but by the time it arrived at the table it had been soaking in an the seawater salty broth and was like a salty sock. The dish was badly cooked, badly seasoned, and badly thought out.You may go to the chedi to experience the atmosphere, to bask in the fantastic service, or to enjoy the really great wine list. But first and foremost, you are going to the restaurant to experience truly great food. And it is here that the chedi experience crashes and burns in a manner so dramatic that I almost weep to think of how a restaurant that was so good eight months ago could become so bad seemingly overnight. Thier last menu was so good, I just can't fathom how the same kitchen, in the same restaurant, but under a different chef can crank out a new menu with so few redeeming features.This review is based on three recent visits to "The Restaurant" the flagship F&B in The Chedi hotel here in Muscat, Oman.About Suburban: Her credentials include 6 years working as a Sous chef, Pastry chef, and executive chef in America and Europe. Previous to that she was an undistinguished line cook, a smoothie and sandwich maker, and once, a night shift cook at a Denny's.Suburban has worked for, and snorted staggering quantities of cocaine with, some of the top chefs in the world and thus feels qualified to review both distinguished and undistinguished fine dining restaurants. Having acheived a life long goal of finally leaving the restaurant industry, Suburban can be found killing time at home in the middle east, and contemplating which useless car to waste her husband's money on next. If you liked this review, you can send her money, pop rocks candy, spare parts for Chevrolet trucks, or a nice email. She can be reached at

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Traditional Omani Food

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