Classic Slavic cuisine aims to charm Dubai

UAE is home to almost 120 nationalities, so why should it be any different for just that many cuisines? Latest to hit shores is food from Russia, Czech Republic, Ukraine and other Eastern European countries have all come together on one plate. Bringing its culture, tradition and palette to share, the newest fine dining restaurant, Vesna serves traditional Slavic food with finesse.

Exuding a larger-than-life interior design, the décor is eclectic with mammoth-sized royal blue sofas, and bold embellished curtains that separate the dining area from the lounge. Massive mirrors reflect the chandeliers giving the place a little royal, a little homely feel. There's never a dull moment if you stop to look around. Amidst all this grandeur I did manage to find a small table with a few flower pots and candle stands hidden away.

Siberian Beef Pelmeni

Located at the Conrad Hotel on Shaikh Zayed Road, the menu is inspired by award winning international chef Angelova Irina, who brings unique elements to Eastern European Cuisine. Chef Maksim Tvorogov heads all culinary activities at Vesna, which means spring in Russian.

Right out of a Russian home

Among the food I tried was the Olivier Salad with Lobster (pictured above) which is a classic Russian salad with a European twist - a blend of baked and boiled vegetables, fresh lobster claw and sous-vide chicken, finished off with diced dill pickles and dressed in mayonnaise and balsamic.

I remember eating it at most family get-togethers where some aunt would invariably bring a bowl of Russian salad. It was refreshing to try the real Russian salad at a real Russian restaurant (...still, reminiscing).

Another dish that made me go back for another helping was the Vinegret Salad (pictured above). Vesna serves it with organic baked beetroot mixed with diced potato, carrot, bell pepper with sunflower oil. It might not sound appetizing, but it's quite commendable the way the ingredients blended. Five stars!

The Siberian Beef Pelmeni was a variant of warm dumplings filled with Australian Black Angus beef served with a cooled sour cream. I'm not sure how I feel about this dish.

The other dumpling served was Vareniki, with a filling of porcini mushroom and potato puree served garnished with fried onions. Delicious or vkusno (pronounced fkoos-na), as the Russians would say!

Thinking of it, this is probably what Vladimir Putin enjoys in the comfort of this sprawling mansion.

The dessert platter was standard with mini chocolate balls and pastries. What did catch my attention though were the bite-sized cakes; they were chewy and sweet and I would, if I could, keep gorging on at least a dozen more.

Verdict: The food tastes local; like it came straight from a native Russian kitchen.

Must try: Vinegret Salad

Cost for two: Dh300

This post first appeared on khaleejtimes.com

First day as a Khaleej Times employee

I started working at Khaleej Times in September of 2014. Here's what my first day there was like...

Surprised? Unnerved? Excited? What should I have been on my first day as a web journalist for 

Khaleej Times? I am in the league of the big cats now, that’s all that ran through my mind. One step awry could mean deportation, or a promotion.

It feels good to be back in a newspaper office. Soul-satisfying. Different people, even more diverse thoughts and opinions; this is where I should’ve been all along. And finally I am.

Through the meet and greet in the department, everyone seems willingly helpful. An information overload on the first day, by that I mean new colleagues’ names, software names, usernames and anything else that could have a name. Followed by the dos and don’ts instructed to me, to the hows and whys asked by me, I’m sure this game of ping pong will continue.

What I like most is that people here talk, unlike writing elaborate emails for the smallest of reasons. Unless necessary.

So I’ve started with what I came here to do. It is taking me a little while to learn my way around, but sure looks like I’m getting there. Handling such a big platform, in the UAE as an expat can be a little intimidating. But then I look around and almost everyone’s an expat, which leads to sigh of relief. Something on the lines of “Don’t fear, we’re all expats here!”

Looking back at my first day, I spent half of it with a new employee like me. She is the first person I know from Jammu & Kashmir. The other half nudging my colleagues and editor with possibly stupid questions, but they took heed, which has made the second day look a little less confusing.

I’m convinced that it is one of the few jobs in the world that can make every day interesting.

This post first appeared on khaleejtimes.com