Foodies' healthy day out at Dubai's Kite Beach

Foodies crowd around the open kitchen on the main stage at the Etisalat Beach Canteen during a live demo. - Supplied photo

The Etisalat Beach Canteen at the Kite Beach in Dubai will be offering families some exciting food-related and entertainment activities today. The canteen, which is being held as part of the ongoing Dubai Food Festival (DFF), will feature cooking classes by Al Islami, and screening of the classic movie Casablanca.
The 'to-do' list include savouring healthy food by home-grown food vendors, taking part in free-to-attend fitness activities and experiencing live cooking demonstrations.
Meanwhile, on Friday, four chefs from top restaurants around Dubai dished out a remarkable display during their live cooking demonstrations at the canteen. Foodies and food aficionados crowded around the open kitchen space at the main stage as the chefs created easy and healthy dishes.
The event received a wonderful response due to the well-selected menus that focussed on the 'healthy eating' concept of the canteen.
Chef de Cuisine Fabio Genghini from Vivaldi by Alfredo Russo demonstrated how to make paccheri pasta dish heaped with porcini mushrooms. Next in line was the Mint Leaf of London. Interested foodies were given a flyer that had the recipe of the Fisherman's Prawns dish, so that they could replicate the dish at home. Chef Vivek Kashiwali emphasised that they used low fat coconut milk so that the dish was light and healthy.
Third in the series of promoting healthy food and living was executive chef Rabah Samra from Seven Sands, a restaurant that serves Emirati Cuisine. The chef prepared a beetroot Hommous & Kibbeh Al Bezar dish which included a variety of herbs and Arabic spices.
The final demonstration was by Chef Vipin Kala from Ashiana by Vineet, a restaurant created by Michelin-star-chef Vineet Bhatia that serves a delectable twist to Indian cuisine. Chef Vipin gave a talk about preparing a healthy meal comprising baked chicken breast, pureed lentil dressing and a tomato and onion base. While he described the ingredients that were used, Chef de Partie, Bishnu Bhandhari prepared the actual dishes. Generous servings of the dish helped the crowds to grasp the possibility of cooking easy and healthy dishes that needed not more than 30 minutes.
reporters@khaleejtimes.com