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It doesn’t take a food writer to tell you that Doha is spoiled for choice with some good Indian food at all price points. At the upper end, we’re also well – Rivaaj, Jamavar, Chingari among the standouts.
Gymkhana opened in 2022 at the Katara Hills LXR. If you are unsure where that is, you’re not alone. It’s in the verdant…hills inside Katara, past the Padel courts. The hotel and restaurant benefit from the elevation, but the view from the admittedly lovely terrace is across the… Lusail Expressway which, is well, very Doha. But I imagine in winter it’s perfect.
Fun fact – this is Gymkhana’s second iteration in Doha. In the mid-2010s it was housed in one of the boutique hotels in Souq Waqif. This one is a branch of the acclaimed Gymkhana Mayfair, which has two Michelin stars (the first in 2014 and the second earned this year), brought to Doha by Qatar F&B powerhouse Aura Hospitality.
The interiors of the new location eschew the colonial connotations of the name – rather it’s all stylish and modern, rich, dark woods and plush jewel tones. Of course, with the Doha signature imposing chandelier for extra drama. Seats are comfy and designed to sink into, given the size of the portions we encounter here, this is a design requirement. All these lush, hotel style interiors are reflected in the bill, the pricing of which does reflect its five star pedigree.
The Doha menu is adapted from the London one and is very much tour of India’s best known regional dishes. We kick off with gol guppa (as they are known in the Punjab), aka pani puri (QR60), a London crossover. These are little shells you fill with spiced potato and top with a spicy “water” of tamarind or mint. These little spice bombs lay the groundwork for the meal ahead.
Sticking with the street food theme, we plump for the universal favorite samosa chaat (QR75). The Gymkhana take sees the samosa presented like flaky little gift bags with tangy dollops of yoghurt snd tamarind. You smash the samosa and mix the components together and the result is a pleasing and spicy tangle of textures and favours.
For our kebabs course, we opted for lasooni (garlic) tiger prawns with red pepper chutney (QR145) – this is again from the London menu. The three prawns are plump, sweet and meaty, almost a meal unto themselves, and on just the right side of scorched after a grapple with the volcanic tandoor. Meanwhile a tower of spicy tandoori broccoli (QR95) arrives at the table with a crown of creamy curd, offsetting the al dente spiced stalks. I like this way to eat my greens.
A bit of internet sleuthing (aka menu hunting) reveals that the Doha outpost of Gymkhana treads a very mainstream path. The Mayfair HQ is known for the more daring interpretations of Indian cuisine such as a goat brain and game meats like guinea fowl and partridge. I appreciate this is adapted for the Doha market both in terms of taste and availability.
We do see flashes of this creativity in the menu for example in an earthy morel mushroom and truffle biryani (QR220), which is boisterously fragrant. But otherwise the Doha menu is firmly in favourites territory, with some crossovers from London, like a richly spiced and familiar chicken butter masala and a creamy Goan prawn curry (both QR165 each).
Servings are befitting of a billionaire’s son’s wedding banquet – generous to a fault. The night we visited every indoor table was occupied and even a couple outside in the Doha heat. Service on this night felt understaffed and in perpetual motion – but the team was still cheerful and engaged.
Desserts are an afterthought given the onslaught of mains snd starters but a serviceable chocolate tart gives us pause.
While the restaurant is dry (yes I may have buried the lede here), there is a solid, if slightly overpriced selection of non-alcoholic cocktails using Lyres as well as the usual fruity cocktails. I realise this may an issue for some people.
Doha’s Gymkhana may be tamer in terms of menu than its London counterpart, but there is nothing reticent about the robust flavours. This crowd pleasing approach works, primarily because the dishes are well executed and thoughtful.
Gymkhana Doha
Katara Hills
$$$-$$$$
Must order: The truffle and morel biryani
Good to know: It’s a dry restaurant. Also there is a multi-course tasing menu for QR550 nd a business lunch for a reasonable QR125.
Rating: **
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Feel like a true domestic goddess when you serve a plate of these homemade vegan chocolate truffles at your next dinner party or take them to someone else’s home as a gift to your host! People love homemade truffles and everyone will think you have gone to such efforts for them. Little do they know that these vegan truffles only take 10 minutes to make using 5 simple ingredients! I’ve dispensed with the mess in this recipe too – no rolling and getting hands covered in chocolate and cocoa powder with this clever little hack! Chocolate lovers unite – this is the recipe for you!
“These truffles are amazing! If you’d said you’d bought them at a swanky Parisian patisserie, I’d have believed you!” (praise indeed from a gorgeous dinner party guest!)
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I have made a fair few chocolate truffles in my time but each time I do, I vow never to make them again because I just get so frustrated with the mess! Hands covered with chocolate ganache that is melting too quickly and not rolling fast enough, and cocoa powder everywhere! Really, frustration levels off the charts (much the same as my sentiments about making homemade sushi – hence, I will only ever make sushi bowls instead!).
But, I love the taste of homemade truffles and, well, the vegan truffles that I buy are so crazy expensive that it really is an extravagance that I can do without! So, I wanted to try again experimenting with the process to make it less messy and less stress-inducing!
I decided to try out an idea…
To my delight, it worked! Not only was it mess-free, but it was all super quick and easy and still looked impressive and sophisticated!
These truffles are now a regular at my dinner parties and the best thing is that you can change up the flavourings to match the meal you are making! So, for Middle Eastern meals, I might add rosewater, rose petals and pistachios. Or for Indian meals, I might add some coffee and cardamom. The possibilities are endless!
Please see the printable recipe card at the bottom of this post for full list of ingredients and their quantities.
Step One – Make the ganache
Stovetop or microwave method:
Heat the coconut cream either in a small saucepan set over a medium high heat or in a small jug in the microwave (1½ minutes), until just starting to boil.
At the point of boiling, remove the coconut cream from the heat and add the rest of the ingredients (except the cocoa powder). Then stir constantly until the chocolate has melted and you have one smooth liquid.
Thermomix Method:
Put all the ingredients (except the cocoa powder) into the TM jug, put the lid on (with MC in) and set to 2 minutes / 50°C / sp. 2. Scrape down the sides then set again to 1 minute / 50°C / sp. 2.
Step Two – Set the ganache.
Pour the melted chocolate mixture (vegan ganache) into a shallow container lined with baking paper.
(Sprinkle over any toppings you would like at this point – see variations section below for ideas).
Put the lid on or cover with cling film then place in the fridge for at least 2 hours.
Step Three – Cut the ganache.
Take the chilled ganache out of the fridge and carefully lift the baking paper out of the container onto a chopping board.
Using a sharp knife, cut the ganache into small squares.
Step Four – Dust the outsides.
Sift cocoa powder into the bottom of the empty container and then add the cut ganache squares. Sift some more cocoa powder over the top of the truffles and then put the lid on the container.
If the squares are still fridge cold, give the container a shake to disperse the cocoa powder all over the outsides of the ganache squares. If the squares have warmed a little and are starting to go soft, put the container back in the fridge and shake it when they have chilled again.
Step Five – Store until ready to serve.
Place the container back in the fridge (or store in the freezer), until ready to serve.
This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.
There are a few key points to remember when making this recipe.
Serve fridge cold or room temperature, but remember not to leave in a warm place for too long or they will go too soft.
You can flavour these vegan chocolate truffles any way you like to compliment the meal that they are completing. I often add middle eastern flavours if I am doing a middle eastern themed meal, or spices like cardamom or cinnamon if I am doing an Indian themed meal, for instance. Play with the truffle mixture however you like but follow these two guidelines:
Here are some ideas that I particularly like:
If you are lucky enough to possess one, this recipe is an absolute doddle to make in the Thermomix! The reason being that the Thermomix can cook the chocolate at precisely the necessary temperature that is hot enough to melt the chocolate (above 46°C for dark chocolate) but not hot enough to risk the chocolate seizing (which can happen at any point over 50-55°C). As you can see, the required temperature range, is very small indeed!
To control the temperature more carefully, chocolate is often melted in a bowl set over a pan of water (a double boiler or bain marie) rather than directly over the heat itself. Even then, it can seize at any time if you do not stir it enough or the boiling water under the bowl gets a little too hot and at that point, your chocolate is ruined – it goes hard and bitty and really the only thing you can do is start again. But this never happens with the Thermomix because you can melt the chocolate at exactly 50°C and it constantly stirs the chocolate which prevents hotspots. In other words, it is perfect for chocolate cooking!
Without a Thermomix, the best method is to heat the coconut cream to just the point at which it starts boiling, then remove it from the heat and add the chocolate to melt in the hot liquid, while stirring constantly. If the chocolate pieces are cut small enough, the chocolate should melt fully before the coconut cream has cooled too much and you will not have to deal with the problems of chocolate seizing! Heating the coconut cream is very easy in a jug in the microwave!
These easy vegan chocolate truffles keep for up to 5 days in an airtight container in the fridge. Fantastically, they also keep happily in the freezer for up to 3 months! Just defrost them overnight (or for a couple of hours) in the fridge before you’re ready to serve them.
When you make these truffles, always make a bigger batch than you need so that you can freeze some for when you quickly need a gift to take to your best friend or you’re going out for dinner and forgot to get anything to take to the host! Homemade chocolate truffles are everyone’s favourite gift and no-one will know that you made them ages ago and just grabbed them from the freezer!
No, provided you set the Thermomix to 50°C and at a speed of 2 so that it will stir the chocolate and prevent hot spots. This will keep the chocolate at the correct temperature to melt without seizing. The coconut milk added will also help to stabilize the chocolate.
No. Usually, chocolate truffles are made with dairy cream and sometimes also butter, both of which are not vegan. The chocolate itself can also be non-vegan if it contains milk. This vegan chocolate truffle recipe is vegan because it uses dairy-free chocolate (many dark chocolates are in fact dairy free) and uses coconut milk instead of dairy.
No. The coconut cream adds a creaminess but the rich flavour of the dark chocolate is much stronger than the coconut flavour and masks the coconut completely.
I have not tried making these truffles using any chocolate except dark chocolate. You would have to experiment with the ingredients and temperature as these chocolates will have a different melting point and their different ingredients will affect the setting of the ganache.
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Stovetop or Microwave method:
i. Warm the coconut cream either in a pan set over a medium heat until just boiling or in a jug in the microwave, covered with a plate, heated until boiling. It should take around 1½ minutes in the microwave, stirring after 1 minute.
ii. Then, add the chocolate pieces, vanilla extract and salt and stir until the chocolate has melted in the hot coconut milk.
Thermomix method:
i. Place all the ingredients (except the cocoa powder) into the TM jug, put the lid on (with the MC) and set to 2 minutes / 50°C / sp. 2. Then scrape down the sides and set again to 1 minute / 50°C / sp. 2.
Once melted, pour the ganache into a shallow dish lined with baking paper ( parchment paper)*. Put a lid on (or cover with cling film) and place in the fridge for at least 2 hours.
Once chilled and hard, lift out the baking paper and place on a chopping board. Use a sharp knife to slice the ganache into small squares.
Sift a thin layer of cocoa powder into the, now empty, shallow dish (or any other suitably sized lidded tub or dish) and put the little ganache squares back into the dish on top of the cocoa powder. Sprinkle over another thin layer of cocoa powder on top of the ganache squares and put the lid on.
Shake the tub to disperse the cocoa powder all over the ganache squares (re-chill the truffles first if they seem like they are getting a little warm and soft when you put them back in the dish).
Put the back into the fridge until ready to serve.
If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!
If you like this vegan chocolate truffle recipe, you may like these other delicious vegan and gluten-free dessert recipes too:
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The post Amazing Vegan Chocolate Truffle Recipe (Easy No Roll!) appeared first on Cooking With Camilla.
Shawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today’s shawarma may also be chicken, turkey, beef, or veal.
For those shawarma lovers out there, here is a list of the most recommended shawarma places in town.Go & Try it.
Jabal Lebanon Restaurant is a restaurant located in Qatar, serving a selection of Lebanese that delivers across Al Maamoura, Al Nasr and New Al Khulaifat.
Their best selling dishes are Big Chicken Shawarma Sandwich, Arabian Shawarma Sandwich, Half Grilled Chicken and Combo Meal, although they have a variety of dishes and meals to choose from, like Sandwiches, Sandwiches, Grilled Menu and Affordable Meals Deals.
Opposite Consolidated Gulf Care, Al Mirqab Al Jadeed Street, Al Nasr, Doha – Qatar
Contact us
Al Nasser Branch 77178228 or 44421704
Souq Al Ali Branch 77568877 or 44161679
Chtoura Restaurant is a restaurant located in Qatar, serving a selection of Turkish that delivers across Umm Al Seneem, Al Maamoura and New Al Khulaifat.
Their best selling dishes are Chicken Shawerma Sandwich, Half BBQ Chicken, Mix Grill and Chicken Shawerma, although they have a variety of dishes and meals to choose from, like Shawerma, Bbq, Bbq and Shawerma.
Location
Al Sadd,Salwa Road,Al Muaither
Al Sadd Branch: 74754949
Salwa Road Branch: 66897043
Al Muaither Branch: 31361040
Beit Jeddi Restaurant is a restaurant located in Qatar, serving a selection of Lebanese that delivers across Rawdat Al Khail, New Al Khulaifat and Al Thumama .
Their best selling dishes are Akkawi Cheese, Tabbouleh, Beef Shawarma and Shish Tawook Sandwich, although they have a variety of dishes and meals to choose from, like Oven Baked, Appetizers, Sandwiches and Sandwiches.
Beside Link Travel and Tourism, Ibn Seena Street, Al Muntazah, Doha – Qatar
+974 4466 4616/ 3395 6677
Huda Restaurant in Sheraton Hotel Park – an iconic landmark near the Ooredoo Tower, the venue offers indoor and outdoor seating.
In addition to serving delicious food, refreshing drinks, desserts and shisha, this restaurant also provides a play area for children, where families can come spend time with their kids and relish the authentic Lebanese cuisine.
This Restaurant is geared to cater for the business lunches of various corporates, business executives, bank officials and other top executives of the different companies in the vicinity.
This awesome restaurant boasts of shawarmas that are bursting with flavour, full of freshness, and yet, as simple as shawarma can get. Talk about going back to the basics! They still choose to prepare their shawarmas in the traditional way. All their beef and chicken is locally bought. For their other ingredients, they only use pickles and garlic sauce; no other additives, and no secret spices. They prefer it simple and that’s why the folks at Huda Restaurant believe their shawarmas are the tastiest of them all.
Hotel Park, Al Corniche Street, Westbay, Dafna, Doha
44475086 / 70498662
Marhaba Istanbul is a restaurant located in Qatar, serving a selection of Turkish that delivers across Old Al Rayyan, Muaither North and Al Gharrafa.
Their best selling dishes are Chicken Shawarma, Half Chicken, Bukhari Rice With Half Chicken and Mixed Appetizers, although they have a variety of dishes and meals to choose from, like Sandwiches, Grilled, Rice and Appetizers.
Address: Al Shafi St, Ar-Rayyan
44112234
Mashawi Al Arabi is a restaurant located in Qatar, serving a selection of Turkish that delivers across Muaither, Al Wakrah and Old Airport.
Their best selling dishes are Wahish Chicken Pie, Arabian Chicken Shawerma Sandwich, Half Chicken Plate and Chicken Shawerma Humor, although they have a variety of dishes and meals to choose from, like Pastries, Sandwiches, Grills and Sandwiches.
Address: 9 Al Matar Al Qadeem St, Doha
44449005
Rollstar shawarma & falafel is a restaurant located in Qatar, serving a selection of Lebanese that delivers across Al Dafna, Al Jasra and New Salata.
Their best selling dishes are Falafel Sandwich, Shawarma Chicken Platter and Shawarma Chicken Sandwich, although they have a variety of dishes and meals to choose from, like Falafel Sandwich, Shawarma Platter and Shawarma Sandwich.
Address: B Ring Rd, Doha
44323285
This place is slightly hard to find, and hard to park too. But its located to close to Al Meera in Muntazah that you can just park in the Al Meera parking for convenience sake. This is officially the biggest shawarma we have ever seen in Doha. The size is absolutely massive and it taste is even better.
Address: Near Al Meera Supermarket، Doha
7782 9909
Mr. Shawarma is a new concept of Shawarma Restaurants in Qatar and the region. It introduces to Shawarma lovers a fresh and healthy variety of sandwiches.
Muaither, Furousiya Street Al Wakra, Commercial Street Msheireb, next to Home Center Abou Hamour, Next to Regency Supermarket Old Airport, Next to Food Palace Al Gharrafa, Next to Al Aker Sweets Al Khor, Opposie to Saudi Hypermarket.
4444 6787
It’s been a while I know, but as the city gears up for a busy end of year, it’s time to bring back my monthly hit list. Summer, to put it bluntly, was slow. But time to clear the backlog, shine a light on some great new offers and openings.
Sushi spots, steak and chips and a gorgeous new brunch awaits you in this month’s recommendations. So, for October, this is where you should be eating in Qatar right now:
I’ve predicted this place would come good before and finally, it is. A Pan-Asian blended buffet/a la carte menu with multiple options; live entertainment and a solid drinks menu. The team have taken lessons learned from last season and pared back the menu and changed the set-up and it works.
The sushi/raw bar is a delight – with freshly made maki rolls, briny oysters and silky scallops served on the half shell. There’s caviar, ceviche and also tiny lobster brioche rolls alongside sashimi.
In between little plates of tempura, bathed in a sweet/spicy sauce appear on the table to keep us engaged.
There’s entertainment (1980s bangers predominantly) and the light filled room is a perfect brunch backdrop. Diners have a choice of mains which are full sized and include a mix of seafood/beef and veggie options. Fridays 12.30pm to 4pm; QR329/QR449/QR489.
Must order: the grilled lamb rack!
The special is just that, a platter of salmon-heavy sushi, maki, nigiri and sashimi plus additional dishes like a fun take on pani puri with salmon and also teriyaki. Once you work your way around this giant platter, you can then order more maki rolls until you just can’t. All this for QR160 per person, with drinks a la carte.
The rolls and dishes are freshly made to order an are very well executed. Executive Chef Tarana Malikova, a certified sushi master (and a Kaiseki master BTW), also sent me some additional dishes to try, which reinforced the fact that I need to make a return visit. As far as Sunday offers go, this is a relaxed, well priced option for sushi fans – and a lesson for me to not be so stubborn.Sundays from 6pm, QR160 per person.
Must order: The salmon pani puri is essential
Every Saturday at the New York Steakhouse Marriott Marquis City Center Doha Hotel you can dip your toe into la vie on rose for the very reasonable price of QR150 per person for the three courses including water.
The starter salad is studded with walnuts and a tangy dressing, there is a side of bread to share as well. Each diner is offered 180 grams of ribeye, which is grilled and sliced, served with the “secret sauce” and crunchy fries. A word on the secret sauce, it’s buttery and moreish. As for the ingredients, our server Oran reels off a bunch of queries about allergens, so I think there are flavor bomb anchovies lurking among others.
Dessert is a teeny creme brulee which caps the meal off well. The team have spent some time on this concept, there is even white butcher’s paper on the tables where the server writes down our order, as they do in Paris, mon cherie. Every Saturday from 6pm, QR 150 per person with drinks a la carte.
Must order: Steak of course!
Old is gold folks and this gem keeps serving on quality, hearty Italian influenced fare and we are here for it. Lo Spaghetto, the erstwhile favorite, continues to draw a diverse crowd of Qataris and expats, families, groups of friends and couples all enjoying the dependable Italian influenced offering. My go-to order is the spaghetti fruit de mare (QR79) which is just saucy enough and stuffed with plump prawns and baby calamari. Another favorite is the earthy pasta fungi (mushrooms) with cream (QR58).
The pizzas remain underrated and this is one of the few places that offers a Napolitana version (QR61), simply dressed with tomato sauce, mozzarella and anchovies. The tiny salty fish give a funky, umami kick. And yes, the “authentic” pizza Napoli version of this doesn’t necessarily have the cheese, when in Rome/Doha right?
Interiors are on the 1990s Ikea side of rustic and you still get the bread sticks and teeny bruschetta to start. With water and soft drinks the bill for two on a recent visit was QR250 before tip – not inexpensive but still worth the outlay. When the Doha weather cools the greenery fringed outside terrace is a delight.
Must order: The pasta dishes are elite but don’t sleep on the crispy pizza.
Anothr day another cracking new spot opens in Bin Mahmoud. The space is next to the entrance of the La Maison Hotel on Al Jazeera Street and is bright, clean and very much made for groups. The menu makes me thankful for my recent fitness kick, it’s a hefty tome with photos and descriptions. In addition to the buffet and hotpot, there is a sizeable a la carte section spanning Korean, Japanese, Thai, Chinese and Malaysian. Phew.
The “buffet” which offers three options – QR99 for all you can eat for one – hotpot, Japanese or Korean BBQ; QR149 for two of these or QR179 for all three. Buffet is a bit of a misnomer – it’s all served to your table. This includes soft drinks and water and there is a caveat – you are time limited to 120 mins. The hotpot side is divided, allowing for a clear chicken broth and a very spicy and tingly Chinese mala broth which bubble away as we eat.
The BBQ plate is also fired up and the items start arriving – slivers of beef for both frying and grilling, vegetables, a trays of chicken breast, prawns, mussels and octopus. One of the beef options, the ribeye, is more tender and better quality than the others. The chicken is also a hit, marinated and perfect for the grill. All is accompanied by dipping sauces and little Korean side dishes. There’s so much going on we overcook our first round of beef on the grill – a trap for out of shape KBBQ players.
You’re also asked to choose maki and sashimi off the sizeable menu. Other items are replenished if you need them but this is a LOT of food. QR99/QR149/QR179 for unlimited hotpot; also a la carte options. Open daily from 12pm.
Must order: Let’s not beat around the bush, the hot pot.
Some things are just so good they don’t need to be changed. Bentley’s Grill Radisson Blu Hotel, Doha is in that rare category. The interiors remain comfy and welcoming. The service team charming, knowledgeable and rarely for Doha, know their guests and their preferences as well as their time tested menu. While other spots in the city sometimes feel like they are engaged in a Hunger Games to see who can out fusion each other, Bentley’s is refreshingly Old School.
The menu has everything you need from a traditional steakhouse – a concise list of starters allowing the steaks themselves to shine. Starters include a pitch perfect plump trio of grilled scallops atop a creamy pea puree (QR75). I ALWAYS have to order the crab cakes (QR85).
Steaks as always are the stars especially the 350 gram Australian Wagyu ribeye (QR440). Silky yet nicely marbled it cut like butter, was seasoned hard but just right. Light as air onion rings and creamed spinach were appropriate accompaniment (sides range from QR25 to QR35 each). If it seems like I’m a bit in love with Bentley’s, it’s because I am. It’s a rare beast for Doha – consistently good, no tricks or gimmicks, just great food.
Must order: the steaks but the crab cakes always feature.
So folks, that’s a great primer for the month ahead. October certainly looks delicious and this is just a sample of the must-visit spots in the city.
Must order: The steaks always and forever but a cheeky Irish coffee is always on the cards.
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Please note:
While I pay for a large portion of my experiences that I write about, I am sometimes provided meals and other experiences free of charge or at a reduced rate. However, I make it clear that I am under no obligation to give a positive review.
This tasty Indonesian satay sauce is super quick and easy to make but adds a powerful burst of flavour and a dose of peanut protein to whatever food you pair it with. It’s perfect for fast weeknight cooking or whipping together as a quick dip when unexpected guests arrive! Skip the chilli and use it as a sauce for kids to dip their air fried tofu and veggies into. It’s a sure-fire winner in any peanut loving household! Unlike traditional satay sauce, this recipe has no shrimp paste in it so it is blissfully vegan too!
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I often fall back on Asian cooking for quick weeknight meals for our family. This satay sauce is such a quick and easy way to add a dose of protein to whatever we are eating, whether it is a quick bowl of noodles or some air fried tofu cubes and veggies or just some rice crackers in a bowl in front of the TV. It takes seconds to make and is universally loved by everyone! Using peanut butter is such a time saver instead of having to roast and grind the peanuts. Once you have made this sauce, you will never buy it ready-made from the shops again!
In Indonesia, the word “saté” actually refers to the grilled or barbecued meat on skewers (usually chicken or pork) that is accompanied by this tasty spicy peanut sauce for dipping the skewered meat into. In the UK we often call this peanutty sauce, “satay sauce” but in the US it is often known as “peanut sauce”.
Malaysaia and Thailand also have their versions of this satay dish but my recipe is based on the Indonesian saté sauce (probably due to the fact that my husband is half Indonesian and has influenced the flavour profile of this sauce whenever I make it!). How do they differ? The Thai satay sauce is often sweeter and includes coconut milk whereas the Indonesian version is more savoury, concentrating instead on the flavours of the peanut and spices.
There are actually a few different peanut sauces in Indonesia – bumbu kacang refers to the spice mix for this peanut sauce, and sambal kacang is the spicy peanut sauce. There is also the peanut dressing for gado gado which is a delicious cabbage and potato salad with peanut dressing. You can use this satay sauce recipe as the base for a quick salad dressing if you let it down (make it more liquid) with some oil and water.
Please see the printable recipe card at the bottom of this post for full list of ingredients and their quantities.
Step One – Place all the ingredients except the water into a measuring jug. Whisk together with a fork or small whisk.
Step Two – Slowly pour the water into the jug whilst whisking. Whisk together until smooth and at the consistency that you require.
(Adjust the water according to the consistency you prefer).
This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.
There are a few key points to remember when making this recipe.
This Indonesian satay sauce is the perfect quick sauce to whip together to add a powerful flavour hit to your tofu, noodles or veggies or to use as a dipping sauce on the side.
Krupuk are Indonesian crackers that are a little like the Chinese or Thai prawn crackers but with a more bitter flavour. In Indonesia, they are sometimes made from animal skin but you can easily make a vegan version at home using rice paper!
This satay sauce will keep for up to 3 weeks in a jar in the fridge or up to 6 months in an airtight container in the freezer. To defrost, leave overnight in the fridge and then stir well before using. You may need to add a little more water to loosen it up once refrigerated.
No. Usually satay sauce would contain shrimp paste and may also contain some other non-vegan ingredients. This satay sauce recipe, however, is fully vegan with none of the animal products but all the flavour!
Yes! Simply add more sambal oelek for a spicier version or even add some chopped red chillies for a real chilli kick!
Yes, just take the same amount of peanuts as the amount of peanut butter specified, then roast them for 3-5 minutes in the air fryer or in a dry frying pan. Be careful not to burn them as they turn very quickly! When they are nicely browned, transfer them to a food processor or blender and whizz until the oils release from the peanuts and it becomes a smooth paste. You may need to stop and start the blender or food processor and scrape down the sides a few times. You may need to make a bigger batch in order to be able to break down the peanuts sufficiently as a very small amount of peanuts may not blend in a large food processor. If you have good arm muscles, you could also do this by hand in a pestle and mortar!
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Artist Café’s core inspiration was derived from the popular ‘Café-cum-Bakery-cum-Art Gallery’ theme, which is a favourite cosmopolitan trend around the world. Artist Café was born out of a novel concept to gather enthusiasts of art, coffee, food and creativity under one roof. It aims to break away from the ordinary cafe-chain experience and connect creative, like-minded people from different walks of life in our artistic city of Doha. Artist Café will be a haven for art lovers, to interact with artists and review their paintings, sculptures, contemporary & graphic art. Artist Café aspires to provide a creative platform to our richly talented local & international artists. We shall feature their best works at the art gallery placed right in the café.
Artist Café envisions to be the go-to place for art enthusiasts and cafe lovers in Qatar; where budding artists showcase their creative works at an art gallery placed right in the cafe. Here, foodies & artistes shall enjoy their dose of fine arts, munch on a crispy Zatar croissant & enjoyed a perfectly brewed coffee created by our amazing Baristas. Our visitors shall experience small pleasures of life under one roof.
Artist Café shall be an innovative substitute from the ordinary cafe-chain experience in Doha – the bustling, emerging Art Capital of Middle East.
This Beautiful Café is located in Qanat Quartier, Pearl Qatar, Doha. One of the best thing about this café is that they have a beautiful display of paintings of various artist & as well as conducting workshop for new artists. If you love to paint then definitely this the place to visit. Apart from Coffee & snacks they are selling all kind of painting accessories for artists.
With incredible food and world class chefs Bodrum on Türkiye‘s Aegean coast should be your next great foodie vacation destination
Türkiye’s beguiling capital of Istanbul garners most of the plaudits for its ever evolving food scene. But Bodrum, stretching from the country’s southwest coast into the Aegean Sea, is a culinary destination in itself.
The foodie renaissance has also been fuelled by the 2024 arrival of the MICHELIN Guide – with local chefs and produce taking centre stage. Blessed with seafood from the Aegean, wine from grapes grown in the surrounding hills and fresh farm produce, there is a growing community of chefs and restaurateurs showcasing the area’s bounty.
Bodrum is a seasonal destination, with many hotels shuttering during winter and emerging from hibernation for the Summer. During this season, Bodrum becomes an international hot spot for celebrities and sunseekers who flock here in the summer months to vacation on the beautiful Turkish Riviera. But this aside, it’s the perfect place for a foodie vacation.There are new places opening all the time, many of them run by the best chefs in Turkey.
There is also an ecosystem of producers in Bodrum and Mugla to support this flourishing food scene – like the orchard Bodrum Yadigarı, where the region’s famous mandarins have been grown for generations.
The Bodrum EDITION: The hotel clings to the side of a hill in Bodrum, taking full advantage of the view. Rooms are sleek, minimalist yet also plush and all have balconies with views of the sea. You will love the small touches like a signature scent throughout the hotel (Le Labo for the record); buggies to zoom you around the steep hills and the in-house dogs always available for a cuddle.
The hotel’s 108 rooms, suites, and villas feel almost residential in their warmth and generosity, marking it apart from some of its flashier neighbours. A spa, a beach club, and an infinity pool are among the offerings on site, if you can lure yourself from the spacious rooms.
Aside from the location it’s home to two of the best restaurants in the area. Talk about punching above its weight. Both are also members of The Luminary Set – a collection of critically acclaimed chefs and culinary innovators across Europe, the Middle East, and Africa. Fun fact, breakfast is served in Kitchen, which at night transforms into a Michelin starred beauty by one of Turkiye’s most revered chefs.
Brava Bodrum which is helmed by Italian masterchef Stefano Ciotti, who is no stranger to Doha having previously opened Veritas at Al Messila. The restaurant is set outside with beach views, a DJ, a champagne cart and a cocktail bar with incredibly creative drinks. Starting in the 2024 season, BRAVA partnered up with Ciotti, to showcase the flavors of Italian cuisine.
The menu showcases some classic Mediterranean flavors but for me the highlights were a robust sea bass with a silky burnside sauce; a hand rolled and filled chicken tortello with burnt butter; and delicate poached shrimp with a rainbow of gelee sauces.
Ciotti’s approach can be theatrical and every dish has a story – like the little pottery houses for bread on each table symbolizing his childhood. Or the diorama complete with a curtain to unveil petit four that are a tribute to famed composer Rossini who was from the chef’s home town.
Kitchen by Osman Sezener: Chef Osman’s unique and international take on Turkish cuisine. Produce from the region takes centre stage and it is always guaranteed to be fresh and flavourful. His method here is to also emphasize the view, which is the “natural ornament” of the location, and the ingredients in his simple dishes.
The chef finds and uses local ingredients in his dishes and his passion for this approach is clear and the dishes thoughtful. For example, Adana caviar and Bargilya bluetail shrimp feature on the menu. Among the other menu highlights are the roasted Northern Aegean octopus, a delicate calamari with corn semolina from Trabzon; and a crispy skin sea bream again fresh from the nearby sea accented with earthy saffron.
There’s an almost relaxed elegance to this food – the Chef knows his ingredients and how to make them shine.
Orfoz Bodrum: The beautiful bay this restaurant overlooks is the pride of the Bozçağa brothers – not only for the azure waters, but also the bountiful fish and seafood they have to offer. You can feast on clams and sea urchin caught that very morning.
This is complements by Turkish wines, specifically from Neferiye wines. The labour of love of one of the brothers, who works with local families to harvest grapes and literally make wine in the basement of his family home.
As it’s a seasonal destination, Qatar Airways only goes direct in the summer months. Meanwhile you can catch a Turkish Airlines or Pegasus.
Are you getting my weekly Life on the Wedge newsletter? Sign up here. We have some exciting and exclusive offers and events planned!
You can read my other reviews here.flight through Istanbul (one hour by plane).
*I was a guest of The Luminary Set and Bodrum EDITION
These irresistibly tasty sticky ginger & miso sausages are the perfect vegan and gluten-free party dish with lashings of umami flavour! Watch with glee while your guests guzzle down these sausages, marvelling at your cooking prowess! The best bit is that they take only a few moments of hands-on prep time – just whisk up the quick marinade, mix it with some frozen veggie sausages and pop them in the oven to cook for 20-25 minutes. Party food doesn’t get much easier than this!
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This recipe is inspired by the wonderful Nigella Lawson sticky honey and soy cocktail sausages recipe from her book, Nigella Express. Before I went vegan, I used to make them every year for Christmas parties because they were so easy and universally loved. As with most things though, I tired of it after a while and started making new recipes and forgot all about those delicious sausages.
Now I’ve reinvented the recipe with a few tweaks and additional flavourings to make it deliciously vegan and gluten-free. The ginger and miso are a perfect pairing to make these sausages really special. I served them at a party recently and even the hardcore meat-eaters couldn’t believe they were eating vegan food. They’re really that good – you absolutely have to try making this recipe!
Oh, and if you are wondering what to do with the jar of stem ginger – I have this fab stem ginger biscuit recipe (biscuits if you're English, cookies if you're American 😁) that would be perfect for them! They can also be used in this stem ginger cheesecake recipe which is equally delicious! (Can you tell I have a bit of a love affair with stem ginger?)
Please see the printable recipe card at the bottom of this post for full list of ingredients and their quantities.
Oven Temperature: 200°C / 400°F
Cooking Time: 20-25 minutes
First, you need to do a quick bit of preparation.
Step One – Whisk together the sauce ingredients in a jug.
Step Two – Place the frozen sausages into a bowl and add half of the sauce. Mix together with your hands.
Step Three – Lift each sausage out of the sauce and place onto the lined roasting tin.
Step Four – Bake in the oven for 10 minutes. Then turn each sausage over and pour a little more sauce on top of each sausage. Bake for another 10-15 minutes until browned and sticky.
Leave to cool for a few minutes then cut the sausages into three pieces and arrange in a bowl with some cocktail sticks for people to help themselves.
This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.
This sticky ginger miso party sausage recipe is so simple that there is not much you can do wrong!
Serve these sticky ginger sausages with a selection of canapes for a party or as party of a graze board. Other ideas to go with them are:
Alternatively serve as a quick mid-week family meal with rice and vegetables!
This is a truly versatile recipe. You can leave out anything you don't like really!
You can make these sticky ginger party sausages ahead of time and just re-heat for a few minutes in the oven when you want to serve them.
Keep the cooked sausages in an airtight container in the fridge for up to 3 days. (They're also delicious greedily guzzled straight from the fridge on the morning after the party – if there are any leftover…)
If you're cooking for a large party, just double or triple the recipe but keep the cooking time the same.
No, you need to carefully read the labels of the sausages to make sure they are both vegan and gluten-free (if that's important to you). Many brands use wheat protein in their vegan sausages but there are still plenty that don't so you should be able to find them easily in your local supermarket or grocery store.
Yes, feel free to use maple syrup or some other kind of sweet syrup in place of the stem ginger syrup, and omit the ginger powder too. It will still taste delicious!
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If you like this sticky ginger miso party sausages recipe, you may like these other delicious vegan and gluten-free canapés and party food recipes too:
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Located 25 minutes by boat from Doha is an island that will make you forget that you are in Qatar. You are transported in a luxury catamaran ferry to Banana Island Resort. Named as such because the island is shaped like a banana the Qatari locals call in the Maldives of Qatar. This sounded like the perfect day escape for a group of weary souls to kick-back, relax and have a fun day.
The island stands like a crescent-shaped attraction that spreads to an area of 12 hectors. Today the Banana Island is famous for its excellent service and the vista with palm vegetation. The Banana Island resort Doha offers accommodation to all the travelers, the Qatar Nationals and the tourist outside Qatar.
We were thrilled as a guest at the resort to enjoy a special meal at finest dining at Q Lounge & Restaurant in Banana Island Resort. It is a perfect spot for all-day relaxing dining, on a spectacular setting on the pier with both an elegant indoor formal area or a poolside dining area with views of the ocean, Indian cuisine lovers will discover a mouth-watering collection flavors of comfort food and snacks.
If you want to indulge in a distinctive selection of Indian and international dishes, then one must plan a visit to Q Lounge for dining experience.
We were fortunate enough to have experience delicious and mouthwatering Indian delicacies in wide ranging variety of starters, delectable main course options with different types of vegetarian dishes to choose from and an unbeatable sweets and deserts tastefully curated by Q LOUNGE’S talented and best chef Mr. Pradeep. He ensured that each of us thoroughly enjoy the delicious food and keeping in mind everyone choice and preferences as all of us were vegetarians.
Quinoa Salad
Watermelone Sashimi
Vol Au Vent
Vegetable Stew in a Coconut Shell with Mustard Oil
Roasted Brinjal
Desserts
The staffs were very cordial and courteous in serving the food and making it most amazing dining experience for us.
The perfect place to completely relax in paradise, ideal for a special occasion or even for creating the dreamy romantic experience and proposal.
Anantara Banana Island Resort. Let’s just say, it was an amazing retreat
Rekha Kantilal
The above article is written by Rekha Kantilal.
