MARCH, FEBRUARY 6, 2015 24 25 ofKing Spice sizzles in Kuwait Q8 Food Festival kicks off at Mishref By Maryann Horne KT: Where did these spices come from and how did they end up being used here? Fairgrounds elebrity chef Reza Mahammad has specialized in connecting RM: Historically, the Arabs had a monopoly over the spice trade for thousands of years. They places through tastes and his sizzling palette of dishes. Bet- used to trade most commonly with cinnamon along with other spices. That is what Arabs intro- By Maryann Horne ter known as the Spice King, the Indian chef is cooking up a duced into India. When you look at India, you see it is across the Arabian Sea and therefore the C culture is influenced by what Arabs brought and ate. For Arabs doing trade, spices were central storm in Kuwait this week-end with his food demonstrations as part Q8 Food Festival is taking place from March 5th to and they monopolized this trade. They then introduced spices into Europe, which at the time of the new Q8 Food Festival. The flamboyant food historian, author were hugely valuable commodities. This resulted in a mix where Indian food for example has 7th at the Mishref Fairgrounds. Organizers say it is and owner of the London restaurant Star of India hosts one of the the richest spices, Arab food has different varied spices with different usages. In Kuwait there the biggest consumer food festival ever to come to most popular TV series on Food Network called ‘The Spice Prince of is also a very strong influence of spices from Iran and Persian cuisine. The most common spice India’. He speaks exclusively to The Friday Times about the history used there is saffron. Kuwait, with 70 vendor booths, a farmers market and behind Middle Eastern spices, Kuwaiti cuisine and what he plans to independent chefs, the event is also welcoming televi- KT: What do you know about Kuwaiti cuisine? show off in what will be his first time cooking in Kuwait. RM: It’s my first time in Kuwait and I am looking forward to exploring and finding out more sion celebrity chefs from Fatafeat and Food Network, about typical spices and cuisines from this region over the week-end as there are so many KT: Why are spices so important in cuisine? restaurants participating in the exhibition. It is something I am very interested in because of Ku- as well as locally renowned chefs. RM: Spices act as a flavor enhancer and enrich the dish. You also wait’s unique position on the spice map. I want to find out more about what is done with spices Local restaurants are featuring signature dishes want to use them to give depth to your ingredients and recipes. Spices here. It’s a fascinating journey finding out about this type of history. For example, in England also help in digestion, so there are many ways in which spices can the first book of Curry was written in 1320, when spices were coming from the Far East. This was in a “city street” atmosphere in a new area of the relate to food. before the sea trade as spices were transported by land on the silk routes going from India to fairgrounds. The area has been transformed into an Eastern Europe countries such as Georgia, Russia and China. KT: What are the common Arab spices? open-air, tented City Food Festival with participat- RM: The most common are cinnamon, cardamom, pepper and KT: What is your favorite spice? ing local restaurants, food artisans, chefs and fun for saffron. The Middle East is also popular for their combination of spices RM: I don’t have a favorite spice. Different spices do different things and it depends what you that are used in meat dishes. In essence, cardamom and cinnamon are are using them for and how. However, I do love cardamom because of its floral, resinous and children. There will also be a kids zone and live music, the most important spices in this type of cuisine. aromatic flavor. which include classical, Arabic, and Jazz music. KT: What is your advice to spice beginners given the fantastic spice market that can be found “It’s an event like no other”, says Michelle Lambros, in Kuwait? the founder of Q8 Food Festival. “People in this coun- RM: Buy the spices whole. This is because of the time factor. If spices are exposed for too long, they lose their intensity. If you powder them, they lose their potency after six weeks. So, if try have a very profound love of food. We hope that you are going to grind them, do it yourself and even if they are old, you can release their flavor by heating them up, for example with volatile oils. this event celebrates on the biggest scale possible this passion for all things food.” Organizers say their KT: What are you planning for the Q8 Festival? RM: I have two shows, one Indian and one Vietnamese. For the Indian show I am going to aim with the festival is to showcase the best of Kuwait do a pepper chicken and a prawn in a tomato coconut milk sauce infused with lemongrass and City’s culture, signature cuisine and local talent. “We lime. For the Asian dish, I am going to make a Vietnamese chicken pie with a surprise! want to bring Kuwait alive with the tastes, smells and KT: What are your first impressions of Kuwait? fantastic cultural experience that can be uniquely con- RM: Actually, I’ve been dazzled! I landed in the evening and the entire city was light up like a jewel in the peninsula. Everything was so brightly lit. Kuwait stands out like a jewel. We must be veyed through food”. in one of the most illuminated cities in the world. It was very dazzling to land here. Celebrity chef Reza Mahammad 24-25 -2.indd 2-3 3/5/15 4:03 PM.