FoodeMag
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FoodeMag dxb brings you inspiring food stories, freshest recipes, finest selection from Dubai Dining, passionate chefs, culinary travel and wellness.
FoodeMag
1y ago
The majority of our content is created by us, Debbie & Ishita. From time to time, we also commission exclusive content through a variety of sources including respected bloggers, travel writers, wellness experts and chefs.
Read more about our contributors ..read more
FoodeMag
1y ago
We love to feature food, travel and wellness stories that inspire us and our readers.
Get in Touch
If you are a F&B outlet, gourmet store, delicious food product, or an exotic far-away destination or something else equally exciting ..read more
FoodeMag
1y ago
Co-Founder, Editor & Creative Head
Mother | Cook | Dreamer | Artist
Ishita is obsessed with street food and learning about culinary cultures across the world. She aspires to travel the world with her family – husband and two daughters ..read more
FoodeMag
1y ago
YOU ARE
a small homegrown business just starting out
or
A Charity Project, Group of Students or a Not for Profit Project
You must be doing something with Food or Drink
If you think you meet our criteria and you ..read more
FoodeMag
1y ago
Ramadan Kareem!
As well as being the Holy month for Muslims across the World, Ramadan has always been a very special time of year for Team FoodeMag. Both Debbie and Ishita are long time residents in Dubai and have personally ..read more
FoodeMag
1y ago
My first taste of ColsBrew was at Gulf Food when I unexpectedly found the team at the coffee bar handing out samples. I raised the glass to my nose, inhaled deeply and got an amazing aroma of bourbon with some ..read more
FoodeMag
1y ago
Writing by Alex at “Gde Trafic?”
This is a slow method of brewing (typically 3-4 minutes of brewing time) which gives time for the water to drip through the ground coffee slowly and gather it’s taste along the way. Like ..read more
FoodeMag
1y ago
It’s Thursday night and instead of changing into my PJ’s and having a lazy night in (yes I know super glamorous it’s not! but it usually heralds the end of a long week and by then is well deserved). Instead ..read more
FoodeMag
4y ago
For cooking at home during this Ramadan, we have got some inspiration from Dima Sharif, author of Plated Heirlooms. She shares the traditional recipe of Musakhan, a dish of roast chicken with slow cooked onions in olive oil; and Kofta o batata bil t’heeneh or Lamb Kofta and Potatoes in Tahina Sauce. Dima describes Musakhan as, ‘Musakhan is a typical dish from the cuisine of the villages. Musakhan is flavoured with sumac, which lends it that unique tartness and adds a burst of maroon to the whole dish. Only in the villages of North Falasteen it is flavoured with turmeric which makes it yellow ..read more
FoodeMag
4y ago
For cooking at home during this Ramadan, we have got some inspiration from Dima Sharif, author of Plated Heirlooms. She shares the traditional recipe of Musakhan, a dish of roast chicken with slow cooked onions in olive oil; and Kofta o batata bil t’heeneh or Lamb Kofta and Potatoes in Tahina Sauce. Dima describes Musakhan as, ‘Musakhan is a typical dish from the cuisine of the villages. Musakhan is flavoured with sumac, which lends it that unique tartness and adds a burst of maroon to the whole dish. Only in the villages of North Falasteen it is flavoured with turmeric which makes it yellow ..read more