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7: Saffron Feasts and Chinese Hot Pot

Posted on December 12, 2017 |

Instagram Competition

We’re going to be running a competition from December 17th to the 21st over Instagram. Make sure you follow us at @fryingpanadventures to participate for the chance to win a fabulous festive hamper from our previous podcast personalities, Dima Sharif who spoke about sumac, Riath Hamed with Balqees Honey and Orit Mohammed from Boon Coffee.

Interview with Sabrina Ghayour

Sabrina Ghayour is a London-based food writer and self-taught cook who rose to fame with her supper club, Sabrina’s Kitchen. She has written Persiana, Sirocco (which has the recipe for the delicious berry polo/rice mentioned during the podcast as well as a number of other recipes that are simply spot-on for easy but spectacular meals) and most recently, Feasts. Her website is and you may find her on Instagram @sabrinaghayour.

Photo credits: Sirocco by Sabrina Ghayour. Published by Mitchell Beazley by Octopus Publishing Group. Also available at and Kinokuniya.

Market Munchies

Market regular Sheetal shares her simple but scrumptious okra recipe using okra from the Farmer’s Market in Bay Avenue, Business Bay. Click here to find the market on Google Maps. Instagram: @farmersmarketme.

Chongqing Liu Yi Shou Hot Pot

Our knowledgeable and food crazy Chinese friend, Xini Wei, and her husband Steve talk to us about the history, etiquette and technique of eating Chinese Hot Pot. From broth to sauces, dip-in’s to drinks, we cover it all.

You can find Chongqing Liu Yi Shou in Barsha, right next to Bait al Mandi (click here for map) and Deira (click here for map.)

Please take a few minutes to share this episode with friends and to rate us at Apple Podcast App – it would mean the world to us, thank you.



Music tracks licensed from Audio Jungle.

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