Top
Qatari chef Aisha Mohamad Al-Tamimi talks about the cuisine in her
country and the influences of the Indian sub-continent
Photos by Ratheesh Sundaram
By
Shevlin Sebastian
At
the Crowne Plaza, Kochi, top Qatari chef Aisha Mohamad Al-Tamimi saw
something in her curry that she had not seen before. When she looked
up, she saw that people were chewing on it. So she did the same. And
that was when she encountered drumsticks in a curry for the first
time.
“I
liked the taste a lot,” she says. “And I am planning to introduce
it in one of our dishes.”
Aisha
had come to Kochi recently to take part in the Spice Route Culinary
Festival. She is a fan of all things Indian. On her long-running and
popular 'Mawaed cooking show', on Qatar TV, she has always featured
Indian food. They include all kinds of curries, chappatis, parathas,
and biriyani from Delhi, Mumbai and Kerala, too.
“Qatari
food is very much influenced by the Indian menu,” says Aisha. “In
fact, it is similar. We make biriyani in the way that you do. This
happened because centuries ago, there was trade between South India
and Qatar through the sea.”
So,
in Qatari food, there are a lot of spices, mostly from Kerala, like
cinnamon, cumin, coriander, cardamon, nutmeg, black and red pepper.
Among
the most popular items in the Qatari cuisine is Marguga, a
traditional curry. “Vegetables and mutton or chicken is cooked,”
says Aisha. “Then we knead flour, and make a thin bread. We put the
marguga paste, along with sauce, inside the folded bread, and cook it
for 20 minutes, until it becomes soft. It is a full meal.”
Another
item is machboos. This consists of rice, mutton, onions, and tomatoes
mixed with spices. Since the people live next to the Persian Gulf,
there are also several dishes which consists of tuna, crab, lobster,
and shrimp. “We also use different kinds of dates, which are
available locally,” says Aisha.
However,
the one difference from Indian food is that, in Qatari dishes, they
add a dash of sugar. So, for the breakfast dish, Balaleet, the
noodles or macaroni or pasta is cooked with
sugar, cinnamon, saffron, and cardamom, along with an
omelette placed on top.
For
another breakfast dish, Habeesa, sugar is put on the semolina. “In
fact, for many dishes, we add sugar,” says Aisha.
Unfortunately,
as she ponders about the present eating habits of the native Qatari
population, there is nothing sweet about it. “Nowadays, for
breakfast, most people are having the Western menu of scrambled eggs,
bread and cornflakes, because they are all so busy and don't have the
time,” she says. “This is more so among the young people. I fear
that one day they will lose touch with the traditional Qatari
cuisine.”
So,
on weekends, Aisha cooks Qatari dishes for her family. “My children
love to eat, but they are reluctant to make it themselves,” she
says. “They tell me that they tend to put on weight. Instead, they
opt for European and international cuisine. It breaks my heart, at
times.”
(Sunday
Magazine, The New Indian Express, South India and Delhi)