Iksha360 fine dine Restaurant in Doha ,shall give you these ,their food will match your culinary expectations in Indian cuisine.
The new menu is very insightfully prepared keeping Indian flavors and authenticity, by the patron Chef Rohit Ghai, who says he loves to cook with love .He would keep the traditional skills which he picked up from his mother and grandmother.
Chef Ghai doesn’t need any introduction his food speaks All about it .
The Michelin started chef has many successful restaurant under his name throughout London.
He has partnered with Fork &Knife for Iksha 360, an Indian Fine Dine and Jaldi Jaldi which is a grab and go concept, mainly take away.
Iksha 360 location is at the UDC Towers on the 42 floor ,and it’s not only exquisite Food ,but exclusive décor and view of the city is something not to be missed.
They are now open for Breakfast, Lunch and Dinner and shall accept prior reservations.
All your special occasions can have a sophisticated address with this place.
Choices on Food ..
Chaat
Beverage
Appetizers
Main course
Vegetarian lot of options
Non vegetarian
Desserts
Price
As per Fine Dine Standards
Ambience
couldn’t be better both in the morning and night .
Service
Excellent and professional .
Food
Taste of authentic Indian food with a fusion .
Contact Us
Website
Phone +97440213333
Email info@iksha360.com
Location Abraj Quartier The Pearl Gateway Towers The pearl
There’s an October chill in the East London air when the dubious uber drive deposits me in front of an Edwardian style building. “Is it open?” he asks me, peering through his windshield. This is a valid question, because the building looked like…a town hall.
Primarily because it is or was, a center of local government. This brings its own set of (admittedly, triggering) memories for me, both my parents were elected local officials, so a large part of my childhood was spent within buildings just like this. Late evenings, doing my homework while half listening to debates about curbs, guttering and the like. I digress…
This building has now been converted into a rather hip hotel by Marriott, in the unexpected (for this traveler anyway) area of London’s Bethnal Green, and apparently it’s quite a popular wedding venue. The hotel’s interiors have been given a bang on trend mid-century makeover and this is where I find Da Terra. One of a handful of restaurants in London bestowed with two Michelin stars, and helmed by Brazilian born chef Rafael Cagali, it was perhaps one of my most anticipated meals on this trip.
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The Restaurant
Da Terra is also a member of The Luminary Set, a fab collection of Michelin starred venues across the Middle East and Europe, whose team also organized this visit for me. Cagali’s fine dining cred is eclectic and intriguing – Quique Dacosta and Martín Berasategui in Spain, then the Fat Duck and Simon Rogan’s Fera and Aulis. He opened Da Terra in 2019, which was awarded its first Michelin star within eight months and its second in 2021.
The welcome
As is now the rage, diners wait in the restaurant’s bar (called a “pre dining lounge”), eclectically leaning into the mid-century vibe, which tickles my Gen X sensibilities (as does the soundtrack, more of that later though). To me, it felt like hanging out in a friend’s living room before dinner, bent wood chairs, artfully mismatched textile, deliberately eclectic knick knacks. I appreciated this laid-back start to the meal, where a cluster of four snacks are also served, the highlight being a morsel of cassava and lobster.
We’re then led by group into the cosier than expected dining room, there’s an open kitchen and some unusual acoustics. I mention this because all diners are treated to the full and frank views of a table of gilet wearing tech/finance bros, one of whom is more Kendall than Roman. While I now know his unsolicited opinions on a range of current topics, he mercifully refrained from treating us to a version of L to the OG.
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I found concentrating on the excellent English wine selection (a surprise, yes) and the even more excellent 1980s soundtrack kept me from leaping across the room to silence him. But all this is drowned out by the accomplished menu. I’m warned to set aside three hours for this experience – the nine course menu, plus snacks (my favorite part) and every single minute is used.
I know it seems I keep harping on about the playlist, but it really did add to the experience. With everything from Duran Duran to Talking Heads, Cagali told me it was mostly his doing, but with contributions from his team. For me it especially hits home, not just because I was born in the 1900s. Also because in Qatar the prevailing approach to atmosphere is LOUD NOISES and Bella Ciao unironically on a loop.
The menu
One of the courses is a bread course, which is a concept that is new to me but not my fellow food writers. A perfectly spherical sourdough loaf with cultured and a rich bone marrow version. It’s a thoughtful and clever presentation, and I do love me some salty, textured butter as much as the next girlie, but bread is not a course.
This aside, the standout dish was, pleasingly, the one I had most been looking forward to. Chef Rafael’s take on Mocqueca, a traditional Brazilian seafood stew that combines indigenous, African, and Portuguese culinary influences.
It is initially presented in a “homestyle” version in a small pot and then portioned with aged trout in a frothy coconut broth, finished with manteiguinha (aka butter) beans, and farofa which is made from toasted cassava flour, giving texture. A little bowl of almost fruity chillies are served on the side. It’s playful yet also respectful of its Brazilian lineage.
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Another triumph was a composed dish of hogget, which was another new experience and taste for me, and to my shame I had to google what it was (a sheep aged between one- and two-years FYI). The meat has a more pronounced flavour and more fat than lamb, but is still tender. It has a milder taste than mutton and in the hands of the chef is served with earthy girolle mushrooms, and nutty broad beans.
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And “The Quail”, a trio of monochrome striped pillows of quail tortellini in an almost silky, starkly clear broth. The flavors are so strong, and clean it’s almost like a jolt to my senses.
Desserts continue the confident agenda, a baba (a small, rich, yeast-leavened cake t) is served with heady Brazilian cachaça, pistachio ice cream and a very cheeky spoonful of N25 Reserve caviar. My cheese loving heart, however, was captured by a playful sandwich, Romeo and Juliette, goat cheese and tangy guava.
The Service
The service team is polished yet warm, I’m dining solo but feel very much looked after without it being too obvious. Wine is explained in terms I could appreciate and I never once felt talked down to. This is an approach lacking in my dining out in Qatar – it’s either a full court press, or Siberia and rarely a happy balance. It was also refreshing to dine in a restaurant of this Michelin fire power and not feel like I should be sitting in Sunday mass style silence in deference to the chef. It was a relaxed, yet beautifully curated experience.
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The verdict
At 245 UK pounds (QR1180) for the menu (matching wines are additions) this is an expensive night out in Bethnal Green. But every dish is considered, elegant but not without personality or even, dare I say, a sense of fun.
The details
Da Terra
Town Hall Hotel & Apartments
8 Patriot Square, London E2 9NF, Regno Unito
Phone: +44 20 7062 2052
While you are here…
Thank you for reading! This is a new series highlighting my life of eating outside of Doha – coming up, more of London, Cairo and Milan (and a few places in between).
Are you getting my weekly Life on the Wedge newsletter? If not why not? Sign up here.
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.
*I was a guest of the restaurant by way of my Luminary Set Brand Ambassadorship. Read more about the fantastic restaurant line-up for The Luminary Set here.
This creamy chocolate hazelnut spread (aka Homemade Nutella!) is quick and easy to make from just three ingredients, and so much better for you and the planet than the sugar-laden, palm oil loaded version you buy from the shops! With just a quick roast in the air fryer or the oven and then a whizz in the blender, you can have delicious chocolatey hazelnut butter to spread on your toast or pancakes in just a few minutes.
Have complete control over the ingredients – no nasties and far less sugar content!
Better for the environment as no palm oil is used!
Better for the animals as no dairy products are used!
A rich chocolatey treat.
Naturallyvegan and gluten-free.
You can even make it nut-free version if you switch out the hazelnuts for sunflower seed butter!
When my children return from sleepovers, they always complain that all their friends have Nutella and why can’t we? Well, have you ever looked at the ingredients list on a jar of Nutella? You would be shocked! The first (and biggest) ingredient is sugar! It also contains unsustainable palm oil which I refuse to support (see below for why) and it is not vegan due to the skimmed milk powder it contains.
I don’t want to be a mean mum though so I tried making a better quality homemade version instead. After trying a few different recipes for so-called “homemade Nutella”, I can report that each of them were pretty gross and nothing like the real thing! They certainly didn’t pass the kids taste test! So, I had to come up with something better and here is the solution.
Instead of using just cacao and maple syrup with the hazelnuts, it needed to be a little bit more indulgent (after all, this is not an everyday spread in our house – it is meant as a once-in-a-while treat!) and so I added dark chocolate chips while I was whizzing the hazelnut butter. The result was a fudgey chocolatey rich hazelnut butter that tasted like a proper treat and was every bit as moreish as the regular nutella! It passed the kids test and I’ve been making it ever since!
Oh, and if you don’t fancy making it yourself, and want a store-bought nutella alternative, the one brand I would recommend is Mr Organic’s dairy free chocolate hazelnut spread(affiliate link). It still has a high sugar content but at least the other ingredients are quite pure and it tastes good!
What's wrong with palm oil?
The trouble with (non-sustainable) palm oil is the devastating impact farming this crop has had on the environment due to deforestation and mono-cropping. Farmers are cutting down rainforest to grow palm trees or reducing biodiversity by planting endless oil palm trees instead of a variety of different crops. This is to satisfy the high demand for palm oil that is used in many ultra processed foods since it is a cheap and temperature stable oil. However, it is not only bad for the environment but also high in saturated fats (one of the few plant oils that is) so it is also bad for your health!
Nut butters are essentially made from whizzing up nuts at high speed so that the natural oils are released and it forms a smooth paste. The nuts are often roasted first to deepen the flavour and help to release the oils. It's a great way to add more protein to the morning piece of toast for a long-lasting energy boost!
I often make homemade peanut butter as it’s quite hard to find good quality store-bought versions where I live and we can tailor it to exactly our tastes – my family like a rich deep roast peanut butter. Cashew butter and almond butter are other favourites although the latter is difficult to get to a really creamy consistency since almonds are a harder nut to blend.
Notes on the main ingredients
There are only three main ingredients in this homemade vegan nutella recipe – hazelnuts, dark chocolate and cacao powder!
Raw hazelnuts – it’s best to buy the raw nuts and then roast them yourself as this means the oils release more easily in the blender to create a really smooth creamy nut butter rather than a grainy paste. Likewise, try not to use old nuts that have been sitting in the cupboard for a while as they will be more dry and may not have as much natural oil to release. They will also go rancid more quickly so the nut butter will have a shorter shelf life.
Dark chocolate chips – you can tailor this to your own taste. I like 70% dark chocolate to give a really rich chocolatey flavour, but you could use a lighter chocolate if you prefer. Using drops is good because they are small enough to melt really quickly in the blender from the warm nut butter. If you cannot use chocolate drops, you will need to chop up your chocolate into really small pieces or melt the chocolate first (see below for how to do this easily in the microwave!).
Cacao powder – this adds depth of flavour for a really rich chocolate taste. You can leave it out if you prefer a lighter flavour.
Maple syrup (optional) – if you prefer a sweeter chocolate hazelnut spread, you can add maple syrup to taste. You could use other liquid sweeteners if you prefer – I like maple syrup or date syrup best.
Salt – a pinch of salt will help to enhance the flavours.
Please see the printable recipe card at the bottom of this post for full list of ingredients and their quantities.
How to make this recipe
Step One – roast the hazelnuts for a richer flavour and to start releasing the natural oils and loosening the skins. You can do this in the oven or the air fryer. It takes about 5-7 minutes at 180°C / 350°F. Watch them carefully towards the end of the cooking time to avoid burning them.
StepTwo – Once roasted to a lovely deep chestnut brown colour, empty the hazelnuts into a clean tea towel, wrap the tea towel around the nuts and give it a really good rub to quickly and easily break the skins. When you open up the tea towel, you should find lots of flakes of the dark brown hazelnut skin all over the towel. The hazelnuts won’t be completely de-skinned but that’s fine, no need for it to be perfect. It is fine to just get rid of most of the loose skins.
Then carefully lift the nuts off the towel and into the blender jug, leaving the bits of skin on the towel.
Step Three – Whizz the nuts in the blender. It will quickly turn into a nut paste but it takes about 5-7 minutes to get to the creamy nut butter stage. You will see it go through 3 distinct stages:
The nuts grind to a powder that then starts to stick into clumps(about 1 min.);
The clumps of ground nuts start to turn into a grainy paste(about 1½ mins.);
Finally, the oils start to release from the nuts and the paste turns glossy and smooth. This is the nut butter that you are waiting for (about 5-7 minutes)!
StepFour – Once the mixture has gone glossy and smooth with a really creamy texture, you can add the chocolate drops, salt, and the cacao powder and/or maple syrup (if using). Keep blending for another 30 seconds or 1 minute just until the chocolate has melted and thoroughly mixed in. Do not mix any more than necessary as the chocolate can seize and make the mixture go grainy again! (Note, if using broken up bars of chocolate instead of chocolate drops, you will need to melt the chocolate first – see below).
Finally, pour the chocolate hazelnut butter into a squeaky clean jar and put the lid on. The nut butter will be really hot so if you put the lid on straight away, it should steam and sterilize the jar but obviously it needs to be clean in the first place!
This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.
Tips for Success
There are a few key points to remember when making this recipe.
Do not stop whizzing too soon! If you stop before the natural oils are released, it will be a grainy nut paste which is nowhere near as nice as the glossy nut butter that we are going for! Keep going until you see the shine!
If you have been whizzing for 7 minutes and there is still no shine, it could be that your hazelnuts were a little too old and did not contain enough natural oil. In this case, you may need to add a little oil to help it along a bit. Any flavourless oil will be find for this. Coconut oil or avocado oil are both good choices!
Watch the hazelnuts like a hawk while they are roasting. They can very quickly change from undercooked to overcooked so keep an eye on them! If they burn, it will make the nut butter taste bitter.
Using chocolate chips means that you don’t have to melt them first because the hazelnut butter will be quite warm after roasting and then whizzing at high speed for 5 minutes so the chocolate chips will melt very quickly when you add them to the mixture.
However, if you are using broken up pieces of a chocolate bar instead of chocolate drops, you will need to melt the chocolate before adding it to the hazelnut butter. Chocolate is notoriously tricky to melt as it seizes very easily and then you will have a hard grainy lumpy mixture instead. To avoid this, you need to heat it in a double-boiler or in the microwave.
Double-boiler method: break up the cholate into pieces and put in a glass bowl set over a pan of simmering water (this is called a double-boiler). Stir over a gentle heat until it is melted.
Microwave method: break up the chocolate into pieces and place in a microwaveable bowl. Then heat on high for 30 seconds. It won’t look melted but trust me, you don’t want to do more than that at first. Take it out, stir it, then heat again for 30 minutes. Repeat this process, removing and stirring each time, until the chocolate is fully melted. Depending on the amount of chocolate you have, it will be about 1 or 2 minutes.
Then simply pour your melted chocolate into the blender with the hazelnut butter.
Serving suggestions
This chocolate hazelnut spread is absolutely delicious spread on toast, or loaded onto pancakes with some berries, or stirred into a bowl of porridge or dolloped onto a scoop of vanilla ice cream!
Substitutions
Nut-free – Amazingly enough, you can make a nut free nut butter! Just substitute the hazelnuts for sunflower seed butter (sunbutter) and no need to roast first, just whizz with the chocolate instead. You will need to melt the chocolate first though (see above for instructions on how to do this).
Keto – use keto chocolate and don’t include the optional maple syrup.
Sugar-free – use sugar-free chocolate and don’t include the optional maple syrup.
Alternatives – you can try out different nuts instead of hazelnuts! Peanuts are also good and almonds. Or try pecans for something a little different!
Vanilla extract – you could add a ½ teaspoon of vanilla extract for subtle vanilla notes if you wish.
Note, some recipes include some kind of plant-based milk like coconut milk or almond milk but I really don't recommend that. First, it doesn't need it. Second, the more ingredients you add, the more likely the chocolate is to seize. And third, this makes the nut butter less shelf stable so you will need to keep it in the fridge and it will not keep as long.
Equipment notes
You will need a high-speed blender to make this nut butter as it needs to be whizzed at high speed for the natural oils to be released. Alternatively, you could use a food processor but you will likely need to make a double batch for it to be able to whizz the nuts properly. A Thermomix can also be used (Thermomix instructions included in the recipe card).
This chocolate hazelnut spread is shelf stable so can be kept in a cool, dark place for 2 months. Over time, the natural oils will start to form a layer of oil on top of the chocolate hazelnut butter. This is just natural separation and just needs a stir to bring it all together again. If your hazelnuts are a little old, they may go rancid sooner. Don’t worry, you will smell it if it’s gone rancid – it is a very distinctive, disgusting smell so you can’t miss it!
Alternatively, you can keep your nut butter in the fridge. This will just make it a stiffer mixture so you will need to leave it out for a few minutes before spreading.
FAQs
Is Chocolate Hazelnut Butter the same as Nutella or chocolate hazelnut spread?
This recipe tastes a lot like Nutella but is much much better for you! For a start, there is far less sugar, there are no emulsifiers and no palm oil and, unlike Nutella, this nut butter is mostly made of hazelnuts (about 73%) (whereas Nutella is just 13% hazelnuts!).
Is chocolate hazelnut butter healthy?
This chocolate hazelnut butter is a lot healthier than the sugar-laden Nutella. It is mostly made of whizzed up hazelnuts which are full of heatlhy fats, fibre, protein, etc. The small amount of dark chocolate drops adds indulgence and reduces the healthiness compared with plain hazelnut butter, but it is certainly a LOT healthier than the store-bought versions!
This creamy chocolate hazelnut butter (aka Homemade Nutella!) is quick and easy to make from just three ingredients, and so much better for you and the planet than the sugar-laden, palm oil loaded version you buy from the shops! Spread this delicious chocolatey hazelnut butter on your toast or pancakes or stir into a bowl of porridge or ice cream!
Course Breakfast, sauce
Cuisine American
Diet Gluten Free, Vegan
Keyword breakfast spread
Nut Roasting Time 7 minutesminutes
Total Time 15 minutesminutes
Servings 275g
Calories 6kcal
Author Camilla Sanderson
Ingredients
200ghazelnuts (raw, unsalted)
75gdark chocolate chips (vegan)
1teaspooncacao powder
1pinchsalt
1tablespoonmaple syrup (optional)
Instructions
First, roast or air fry the hazelnuts:
– air fry: pour the hazelnuts into the air fryer basket and level out so that they are evenly spread. Air fry at 350°F / 180°C for 5 minutes, shaking the basket half way through cooking; or
– roast in the oven: spread the hazelnuts in a single layer on a baking sheet and roast at 350°F / 180°C for 6-8 minutes.
200 g hazelnuts (raw, unsalted)
Next, pour the roasted hazelnuts into a clean tea towel. Pull the edges up and rub the nuts with the towel to remove most of the skins. The skins should flake off and cover the bottom of the towel. (Note: not all the skins will come off but that’s fine!).
Carefully lift the nuts off the towel and place in the blender with the salt. Blend on high speed until smooth, using the tamper to push down the nuts (if you have one – otherwise, just stop a few times to scrape down the sides). It will take about 5-7 minutes and you will see it go through distinct stages as follows:
– first it will go to a crumb texture;
– then it will blend to a thick, grainy paste;
– next it will start to blend to a smoother thick paste but still a little grainy;
– finally, the oils will release and it will become a glossy, creamy paste.
[Thermomix Instructions: 30 seconds / sp. 10, then scrape down the sides and set to 5 minutes / sp. 5. Scrape down the sides half way through.]
Once it becomes a glossy nut butter, add the chocolate chips, cacao powder, salt and maple syrup (if using) and blend again until the chocolate chips have melted and blended (about 30 seconds).
[Thermomix Instructions: 30 seconds / sp. 8]
75 g dark chocolate chips (vegan), 1 pinch salt, 1 teaspoon cacao powder, 1 tablespoon maple syrup
Pour into a clean glass jar and put the lid on. After it has cooled, place the jar in the fridge for 24 hours to thicken. After that it can be kept in a cool, dark cupboard for up to 2 months.
Notes
Roast the hazelnuts for longer or less time depending on the depth of flavour you want to get but watch them like a hawk as they burn quickly!
Use the tamper to keep pushing the nuts down onto the blade, if your blender comes with one. Otherwise, keep stopping and starting the machine to scrape down the sides.
If it doesn’t start to go creamy after 5 minutes, you might need to add a teaspoon of oil to help it along a bit. Coconut oil or vegetable oil is fine for this purpose.
The maple syrup is optional if you like a sweeter chocolate hazelnut spread. Add enough to your taste.
This chocolate hazelnut butter will keep in an airtight jar at room temperature for 1-2 months or you can keep it in the fridge if you prefer (it will be thicker and harder to spread from the fridge so you will need to take it out a few minutes in advance of using).
Lebanese restaurant, Em Sherif Cafe, opens at Millennium Hotel, Doha 58
Em Sherif Café, the all-day dining luxury café concept of acclaimed restauranteur Mireille Hayek, today opens the doors to first location in Qatar at the Millennium Hotel in Al Sadd, Doha. Serving an exquisite a la carte menu of traditional Lebanese delicacies and sumptuous bites, Em Sherif Café offers an invitation for the senses to rediscover culinary traditions under a new light, in a welcoming setting that remains true to Em Sherif’s renowned Levantine hospitality and warmth.
The restaurant is designed to transport visitors to a forgotten oriental dream far away from the hustle and bustle of daily life. Guests are invited to enjoy an unrivalled dining experience and discover authentic Lebanese gastronomic delights. The restaurant offers an incredibly diverse menu that ensures the creative fusion of regional cuisines while maintaining the highest standards of food service quality.
Renowned for its truly distinctive Lebanese cuisine with a twist and distinctive plating, Em Sherif Café is set to mesmerize the palates with authentic flavours from the Middle East. All ingredients are chosen with a personal touch, from the fresh produce to the succulent meats, to surprise and delight guests with innovative dishes. The menu features an extensive selection of salads, cold and hot mezze with signature delicacies including Kebbeh Nayeh, Bokjat Jebneh (cheese pie) and Makanek(Lebanese sausages in pomegranate molasses), as well as a variety of options suitable for vegetarians such as Fattet Batenjen, a classic Lebanese eggplant dish, Lentil salad and Batata Harra (spicy potatoes). The Em Sherif Café menu also includes a daily dish, mains and sandwiches as well as a wide selection of grilled meats including Beef Skewers, Lamb chops, Kebbeh and more.
Lebanese restaurant, Em Sherif Cafe, opens at Millennium Hotel, Doha 59
Em Sherif, a landmark in authentic oriental cuisine and a finalist in the first ever MENA’s 50 Best Restaurants list, is the passion project of entrepreneur Mireille Hayek, who seeks to reinvent traditional Arabic recipes and transform them into something new and unforgettable to give her customers an unparalleled first-class dining experience. Since the opening of the first Em Sherif Restaurant in Beirut in 2011, the group has expanded to include two more concepts, including Em Sherif Café, an all-day dining elegant Lebanese café and Em Sherif Sea Café, a seafood concept with a beef bar corner created by Mireille as an homage to Lebanon’s historic ties to the Mediterranean world. Em Sherif Café, which is currently open in eight locations in Lebanon, UAE, Kuwait, Qatar, KSA and Egypt, will soon be announcing new launches including KSA (2nd outlet), Baghdad, Irbil, Bahrain, Oman & Jordan.
Location and booking details
Em Sherif Café Doha Millennium Hotel | Jawaan Street | Al Sadd | Doha, Qatar Phone: +974 4414 5822 Hours: 1:00 pm till 12:00 am midnight Email: info@emsherifcafe.qa Instagram: @EmSherifCafeQatar Facebook: EmSherifCafeQatar
Amora Cafe-The Pink Side of Life | Essence Of Qatar
The first café is said to have opened in 1550 in Constantinople ,during the 17th century. The cafe culture took off ever since then and is also quiet significant in the Arab world.
Coffee is a symbol of hospitality and Tradition.
The cafe concept has come a long way.Coffees in the cafes now have been glamorous than just being plain,black and frothy.
New cafes in Doha ? What is the First thing we do ?
We look it up on Instagram to see if the food looks good and the place is Instagram friendly ,for all our stories and feeds to load our page.
Amora Cafe at The Tawar mall is one such place where I was recently invited and it came across as tastefully picturesque .
It can be your ideal option for those delightful meetings or small girly meetups .
The Invitation was worth a visit for I like pink and Rose walls interiors got me my Juliet feel .
The great cafe menu designed with the theme is an additional attraction.
Food is worth an applause!!
Must try their signature Drinks and beverages
Coffee is awesomely well brewed.
Never thought the Pink lasagne would be so wholesome and cheesy.
Ricotta cheese cake made me drool!
Special mentions for the Moroccan Chef Elmahjob Ait Elamin who has thirteen years experience as pastry chef and his food expertise is unmatchable.
Indeed a chef who can actually put the pink magic into his food and make it taste so good.
Highly recommend this place for all your Instagram reels and feed this can really flood your page with hundreds of Likes
Hidden gem would be its Food ,price point and location.
Almora cafe at The Tawar Mall will offer a Great cafe experience and stunning Instagram visuals with pink good food .
All the new restaurants and bars, menus and dishes you need to try as the weather heats up…
From the alluring bar at Doha’s newest five star hotel, to unlimited hotpot and also, a well priced Omakase menu; here’s where (and what) to eat and drink in Doha this month.
Stoke and Stoker at Rosewood Doha
Stoke and Stoker is a huge space in the quietly luxurious new Rosewood Doha. With comfy leather chairs, alcoves for tastings and small events, and a sea facing outdoor terrace. It’s also smoke free. Cocktails play on the “Art of Travel” and there is a full Zero Proof menu. On the drinks menu are spirits and wines you can’t find in other hotels in Doha – I spied at least five gins that are new to market plus the whisky list (and accompanying tasting suite) very much have my full my attention this Summer.
Nobu Summer Omakase
Much anticipated every year, the Summer Omakase at Nobu is a selection of Chef’s favorite dishes for QR295 and QR195 for the drinks pairing. It’s available Monday to Saturday for dinner from 6pm and is a great way to sample the iconic Nobu Doha menu, or just keep your love for the place alive during the long, hot summer.
Top New Dining Spots and Must Try Menus in Doha This Summer 74Top New Dining Spots and Must Try Menus in Doha This Summer 75
Vietnamese Pho Hotpot at Hannan Kitchen
This Bin Mahmoud venue has rightly garnered attention for their sensational Burmese food. But this Vietnamese Pho hotpot deal is very enticing. Unlimited hotpot for QR99 which includes the broth of your choice, veggies, meat, noodles; plus appetizers and salads and more. My tip? Go for the hotpot, stay for the Burmese couple snacks (trust me).
Saturday Roast at Malibu Kitchen
Everyone loves a roast. This comfort food classic makes a welcome showing at The Ned Doha. The meal kicks off with shared starter followed by a roast meat platter with all of the trimmings (yes, even Yorkshire pudding). Available every Saturday from 12.30pm to 4.30pm for QR175 food only and QR275 for a selection of beverages. I’m pleased to see this hotel’s F&B offerings start to hit their straps in 2025.
Mr & Mrs Hawker
Opening just a couple of months ago, the Andaz Doha’s second dining venue Mrs & Mrs Hawker plays on Qatar’s love of Asian cuisine – with a very welcome emphasis on the Lion city of Singapore. The current soft launch truncated menu though is solidly Singaporean in its focus, thanks to a veteran chef in the kitchen and the sourcing of the ingredients from the city state. The take on iconic Hainan Chicken rice was almost perfect. The rice enriched by the fatty chicken broth, the chicken was equal turns silky and juicy. Specifically the ginger-garlic sauce – the missing element was noted and I think we will see this in the future. The Singapore fried noodles come with either chicken (QR70) or shrimp (QR75) and is a delicious tangle of flavors and textures and just enough sauce. Dim sum of the day (QR45) was also a welcome surprise – plump, steamed chicken siu mai.
Bentley’s at Radisson Blu
Changing a menu at a much-loved restaurant is a tough task, especially one as iconic as Bentley’s Grill at the Radisson Blu. But times change and Bentley’s Grill has recently unveiled a refreshed menu, with a range of new items. The Angus beef tartare (QR130) is one of the prettiest dishes in Doha right now, the silky, high quality ground beef is topped with an intricate web. And, Bentley’s Burger (QR130) – can you believe Bentley’s has never had a burger on the menu? Worth the wait – a brioche bun, a faint whiff of truffle and melty Gruyere cheese. Meanwhile an Asian duck breast (QR100)– how duck should be served, with a sweet honey sauce and perfectly rendered skin.
Mio Contemporary Pizzeria
Mio Contemporary Pizza opened in West Bay this month and it’s clear a lot of thought, effort and love has gone into this venture by the chefs Andrea and Alfonso. There’s a separate oven for gluten free pizzas and bread, they use rice flour for the dusting to keep this clean as well. They have sandwiches and gelato on the menu. And of course, strong, excellent coffee plus house made tiramisu. A true contemporary pizza is characterised by its light, long-rising dough, high, dimpled crust, the use of organic tomatoes and stone-ground flour and the choice of artisan ingredients. The capricciosa, is my undoing. Veal ham, artichokes, olives and mushrooms . There are also white pizzas (four cheeses, well, five actually) and even a spicy Diavola with njuda and onion confit. In a city filled with chain pizzas; mid approximations of pizza and self proclaimed experts, this is pretty much the real deal.
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Spice Bags at Shamrock Tavern
The Shamrock Tavern in West Bay is the first to offer this TikTok famous phenom in Doha. For QR65 you can choose chunky chips or fries to go with your bag full of goodness. The “mix” includes peppers and onion and a solid dusting of five spice and more. The curry sauce is on the right side of thick and has a warm, comforting kick to it. They also serve with a pot of sweet chilli sauce for something different. It’s just greasy enough And very, very tasty.
Are you in Doha or traveling this Summer? Regardless where are your favorite spots at the moment?
While you are here…
Are you getting my weekly Life on the Wedge newsletter? If not why not? Sign up here.
We have some exciting and exclusive offers and events planned for the rest of the year! I have launched my substack which is a platform for some deeper explorations of topics around food.
You can read my other reviews here.
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.
Millet is such an under-utilized, under-appreciated grain that is full of nutrients and is an extremely environmentally-friendly crop. It looks a little bit like couscous and can be used in a similar way but, unlike couscous, it is naturally gluten-free! Find out everything you need to know about how and why to add this versatile and healthy little wholegrain to your diet.
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What's So Good About Millet?
Gluten-Free – millet is naturally gluten-free so it is a great alternative to gluten-containing grains like couscous or bulghur wheat.
Environmentally-Friendly – millet is naturally pest-resistant and drought-resistant so it requires far less water to produce than, say, rice, and can grow well in tough hot and dry conditions. It is also quick and cheap to grow compared to other grains.
Healthy – millet is a wholegrain that it high in polyphenols, antioxidants and fibre (Healthline).
Read on to learn all about this fantastic little grain, how to cook it, and how to serve it!
What is Millet?
Millet is an ancient grain belonging to the grass family “Poaceae”, just like wheat, rice and maize (Smartfood). Little-used nowadays, these nutritious tiny grains are often thought of only as bird food. However, humans have a long history of eating millet having been cultivating it for over 7000 years!
Predominantly grown and used in Asia (particularly India) and Africa, millet is commonly used for making creamy millet porridge or ground to a flour to make flat-breads such as roti. It is also delicious used as an alternative to rice or couscous and is cooked in a similar way.
What Does Millet Taste Like?
The flavour of millet is mild and slightly sweet like corn. It can be a little bland so it benefits from good seasoning and works really well paired with bold flavours.
Health Benefits of Millet
Whole grain millet is a fantastic nutrient-rich addition to a healthy diet. It is high in protein and fibre, low in carbohydrates and high in antioxidants, especially the B vitamins. It is also high in minerals, particularly copper, magnesium and zinc (nutrition value website).
Wholegrains are highly nutritious since they are complex carbohydrates that take more effort for your body to digest and therefore provide long lasting energy. Since it does not have a rough outer husk, wholegrain millet is often more acceptable to younger children who perhaps usually prefer refined grains like white rice and white bread. Millet is also great for coeliacs or those who are gluten intolerant since it is a naturally gluten-free grain.
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Should You Soak Millet Before Cooking?
As with most whole grains, millet does contain anti-nutrients (phytic acid) which can reduce your body’s absorption of its nutrients. Because of this, like rice and other grains, millet benefits from being soaked (for at least 10 minutes or overnight if possible).
Alternatively, you could try sprouting your millet to assist with even more nutrient absorption! (see the amazing Cultures for Health website for full details of how to sprout your millet).
Despite this, if you don’t have time to soak your millet, it will still be delicious and you will still be getting a good amount of nutrients from it. So don’t stress too much about this and don’t let it stop you from using millet!
Types of Millet
In many places around the world, millet is just labelled as “Millet” and we think of it as only one type of grain. But there are actually numerous different types of millet, ranging in size (from little millet which is a little smaller than couscous to the largest, sorghum, which is about the size of buckwheat or pearly barley) and texture.
The different types are categorised as sorghum, major millets and minor millets. You can see my separate post all about sorghum but the other millets are loosely categorised as follows:
Pearl millet is the most widely consumed and often used in the packs marked generically as “millet” like Bob's Red Mill Millet. This is the type I used for my instructions and recipe card.
My Millet Cooking Experiment
Having noticed that there were several different types of millet at the supermarket, I decided to buy four of them to experiment – Foxtail, Barnyard, Kodo and Little Millet. I cooked all four in the same way at the same time, in different pans, so that I could see and taste the difference. The results were quite interesting!
Method:
I soaked each type of millet for 10 minutes, then drained and rinsed it.
Then I added each type of millet to a separate saucepan with 2 parts water and a pinch of salt (just like I would cook rice).
I brought it to the boil and then reduced the heat and simmered gently for 10 minutes.
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Results
Little Millet and, to a lesser extent, Barnyard Millet, go to a porridge-like consistency very quickly.
Foxtail Millet and Kodo Millet hold their shape and stay fluffy and light like a gluten-free version of couscous.
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Conclusion
Foxtail millet and kodo millet are better used as a side dish or salad (as an alternative to rice, couscous, bulghur wheat, etc.) as they have a firmer texture.
Little millet and Barnyard millet are better used for millet porridge as they are quick cooking.
Millet Cooking Tips
Cook on the stovetop or in the Instant Pot (or any pressure cooker). Both work well and the cooking time is essentially 10 minutes either way but the Instant Pot option allows you to dump and go!
For a porridge consistency, use more water (amounts are given on the recipe card below) and stir frequently if on the stovetop or give it a longer stir after taking off the lid of the instant pot.
For fluffy millet grains, use less water (again, amounts are given on the recipe card below) and do not stir while cooking (cook like rice). You could also use a rice cooker or the rice setting on your instant pot.
Some suggest toasting (or dry-frying) the millet grains first to bring out their nuttiness, but you can't do this if you have pre-soaked them because they are all wet. I don't find it makes a huge difference to the flavour so I skip this part.
How To Use Millet
Millet is a fantastically versatile whole-grain. Use it in any of the following ways:
Porridge – use millet as an alternative to oat porridge for a nutritious breakfast (can be either sweet or savoury)
For sweet millet porridge, cook the millet with water then add jam or stewed berries and maple syrup, or simply top with fresh fruit.
For savoury millet porridge, cook the millet with water or vegetable stock (broth) and add some chilli oil or sesame oil, chopped spring onions, crispy garlic or vegan bacon pieces, coriander and tamari (like congee in Singapore).
Salads – use millet as a grain base for any salad. Just add veggies and a delicious dressing! Try this spiced millet salad with pistachios and apricots or substitute the quinoa for millet in this herby quinoa salad.
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Grain side dish – use as an alternative to rice or couscous to go with curries, stews or as a thickener thrown into soups. Cook in vegetable stock (broth) and drizzle with a generous glug of extra virgin olive oil (or vegan butter) after cooking. Season well and garnish with fresh herbs.
Grain bowls – millet is wonderful as part of a grain bowl. Cook the fluffy millet recipe, serve with roasted vegetables, salad leaves, maybe some crispy air fried tofu with chia seeds, and a dollop of hummus or muhummara, for a nutritious and delicious lunch!
Millet pilaf – substitute millet for the rice in your favourite pilaf recipe. For a quick go to Instant Pot pilaf, sauté chopped onion and garlic, finely diced carrot and 1 teaspoon curry powder or garam masala, add 1 cup millet and 1 ½ cups vegetable stock. Mix well and put the lid on. Set to 10 minutes high pressure (or to RICE setting), then leave for a 10 minute natural pressure release before doing a quick release for the remaining pressure. Stir with a rice paddle and serve with some toasted almond flakes or cashews sprinkled on top.
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Ground into flour – use millet flour as part of a gluten free flour blend to make breads or pancakes.
Storage
Cooked millet will keep in an airtight container in the fridge for up to 4 or 5 days. Use cold or leave it out for half an hour to come to room temperature to use in salads or added to soups. Alternatively you could re-heat millet in the microwave.
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FAQs
Is sorghum a type of millet?
Sorghum is often called a millet and comes from the same grass sub-family Panicoideae but is a different genus and species to millet. You could therefore think of it as a sister grain to the other types of millet.
How do you stop millet breaking down to porridge?
Use less water to cook it in and don’t leave it soaking for longer than the recipe suggests. Please see my recipe showing how to cook millet as porridge and how to cook millet as fluffy grains.
📖 Recipe 📖
Print
How to Cook Millet Perfectly (Stovetop or Instant Pot)
How to easily cook this healthy, eco-friendly and naturally gluten-free grain on the stove or in the instant pot with perfect results every time!
Course Side Dish
Cuisine British
Diet Gluten Free
Keyword grain
Cook Time 10 minutesminutes
Soaking Time (Optional) 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 200kcal
Author Camilla Sanderson
Ingredients
Millet Porridge
1cupmillet
3cupswater or vegetable stock (broth)(Stovetop)
2.5cupswater or vegetable stock (broth)(Instant Pot)
Millet Grains
1cupmillet
2cupswater or vegetable stock (broth)(Stovetop)
1.75cupswater or vegetable stock (broth)(Instant Pot)
Instructions
Soaking (optional)
Soak the millet for 10 minutes (or up to 12 hours) in a jug of water. Then, drain and rinse the millet.
Millet Porridge
Stovetop:
Mix the millet and water or broth in a small pan. Bring to the boil then quickly turn the heat down to low and put the lid on (but slightly askew) and leave to simmer gently for 10 minutes. Stir frequently.
1 cup millet, 3 cups water or vegetable stock (broth)
Instant Pot
Mix the millet and water or broth in the inner pot. Put the lid on, turn the pressure valve to sealed, and set to pressure cook at high pressure for 10 minutes.
Once cooked, leave for 10 minutes natural pressure release, then turn the valve to open and quick release the rest of the pressure. Stir then serve.
1 cup millet, 2.5 cups water or vegetable stock (broth)
Millet Grains
Stovetop:
Mix the millet and water or broth in a small pan. Bring to the boil then quickly turn the heat down to low and put the lid on (but slightly askew) and leave to simmer gently for 10 minutes. Stir once cooking is complete.
1 cup millet, 2 cups water or vegetable stock (broth)
Instant Pot
Mix the millet and water or broth in the inner pot. Put the lid on, turn the pressure valve to sealed, and set to pressure cook at high pressure for 10 minutes.
Once cooked, leave for 10 minutes natural pressure release, then turn the valve to open and quick release the rest of the pressure. Stir then serve.
1 cup millet, 1.75 cups water or vegetable stock (broth)
Notes
Soaking the millet grains first is optional to make the nutrients more available.
Toast/dry-fry the millet grains first if you want to bring out their nuttiness (but they need to be dry to do this).
Cooked millet will keep for 4-5 days in an airtight container in the fridge, or for 2 months in the freezer. Use cold or at room temperature, or re-heat in the microwave.
For sweet porridge: serve with jam, stewed fruits or chopped fresh fruits and maple syrup.
For savoury porridge: cook with broth instead of water and serve with chilli or sesame oil, chopped spring onions, coriander and tamari and maybe some chopped vegan bacon or tofu pieces!
Use fluffy cooked millet grains in salads, grain bowls, soups and stews or serve as a side dish in place of rice or couscous.
Cooking sensation Chef Ozdemir Burak, aka CZN Burak, welcomed VIP guests, local community members and media to sample his world-famous culinary talents at the opening of CZNBurak, Place Vendome, Lusail.
Following the success of his restaurants in Istanbul, Tajikistan, and Dubai and his franchises CZN Burak Gurme, CZN Burak Burger, and CZN Burak Sweets, this debut in Qatar demonstrates the growing popularity of his larger-than-life social media personality. Chef Ozdemir Burak, famous for creating giant-sized dishes – all while smiling and staring straight at the camera – left event guests astounded at the opening event.
Legendary Turkish Chef CZN Burak opens his first restaurant in Qatar. Lemon & Mint 104
He served his sumptuous salted roasted lamb shoulder, meter-long kebab, and his exceptional cheese kunefe, a specialty from his city, Hatay. Managing Director, Ertan Yetisener, “We are delighted to welcome guests to experience the world of CZNBurak ahead of the FIFA World Cup. His culinary genius, delivered with creativity and passion, is a great accompaniment to Qatar at this exciting time. We are ready to welcome many visitors to experience the flavours of Turkey and the region – and we’re sure they’ll leave with as big of a smile as Chef CZN Burak.”
The restaurant offers a tempting array of Turkish specialties, including mixed grills and kebabs, signature casseroles, stuffed lamb ribs with rice, kisir, hummus, and a variety of delicious desserts, including kunefe and baklava. The 350+ seater restaurant is located on the C floor of the newly opened Place Vendome in Lusail.
CZN Burak is open every day from 12pm – 12am. For more information, call: +974 40030004 Are you following Chef CZN Burak? Watch his latest videos and culinary creations @cznburakqat
Indulge in the exquisite Georgian cuisine at Doha’s first Georgian restaurant – Al Terrace.
Georgia was the center of the famous Silk Route, connecting Europe and Asian worlds, making it an integral trade partner with Qatar. Carrying the legacy forward, we bring the authentic Georgian cuisine to your table from Khachapuri, Khinkali, to fresh from the grill “Mtsvadi” Georgian Shish Kebab and Lobio. Al Terrace invites guests in Georgian style “daagemovnet kartuli aromat’I”- Come and experience the flavours of Georgia in Doha at Al Terrace.
Located at Al Mirqab Boutique hotel, Al Terrace is a perfect place to enjoy a serene dining experience either inside with warm decoration or comfortable sofas in the upper terrace or in fresh air while appreciating the view and atmosphere of the vibrant Souq Waqif.
They Have inside & outdoor seating also.They do serve shisha.
Open Daily 4:00 pm to 11:30 pm.
For further information please contact Restaurant Team:
Dear readers, I apologize for being so slow in updating this blog in recent months – thank you for your messages and patience. This blog is where it all began and yes, sometimes the newer, more shiny platforms are easier to update. But in the words of Gossip Girl, we’re baaaaack, with some October recommendations.
Meanwhile, my Rachel Recommends Google Map is going gangbusters and has all my up-to-date recommendations all in one spot! It’s updated weekly and encompasses the full range of Doha’s restaurant and cafe scene – from Michelin moments through to pocket friendly faves.
And onto October…
GAIA
GAIA by the larger than life Chef Izu Ani is in the enviable position of having a dedicated fan base, that ensures nearly every night each table, even the large group ones, turn over at least once. It’s easy to be skeptical about a place this popular, but GAIA nips that in the bud. The food is simple, Greek influenced and seafood heavy.
There is a seafood market style set up, where we ordered a hefty Dover Sole, simply grilled and served with a Meunière sauce of brown butter, chopped parsley, and lemon. This is sold by weight and at market price, so can be an investment. My personal favorite, the prawn Saganaki (QR150) proves that seafood and cheese DOES work. The prawns are served whole and while the feta, bafflingly, is an added supplement, it’s essential.
For those not so seafood inclined, the menu does feature grilled steak, baby goat and chicken as well as some veggie options. The night we visit, mid week and at the tail end of a long month, the dining room is popping. The suited and booted service team deftly weave between tables, while also providing tableside service for some of the dishes.
Must order: Splurge on the seafood market, but don’t pass up the prawn saganaki.
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Curiosa Friday Brunch
The outside terrace at Curiosa is one of the most truly lovely dining spaces in Doha. With the adjacent garden, views of the bay and blessed AC, it’s the perfect canvas for the unique flavors on the menu. While the main dining room can feel cavernous, especially during the day, the terrace is a real asset. With the slow slide into the cooler weather, Curiosa’s terrace has re-opened and their brunch is back. I am an unashamed fan of Curiosa, since day one. It’s consistent in both food and service.
With the much loved chef Edgar Hurtado stepping up to be culinary director of the Four Seasons Doha, protegee Shreyas Kadam has seamlessly moved into the Executive Chef role at Curiosa. Their Friday brunch is like a whirlwind tour of the main menu.
My only quibble is that there is a slightly confusing trio of menu/drink package combinations (QR320/QR460/QR590), with the now ever present “premium” option offering sparkling. Curiosa’s Friday brunch straddles that awkward divide between the “foodie” brunch versus the “party atmosphere” – well executed yet crowd pleasing food and enough of a vibe to take the edge off. Highly recommended.
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Must order: Just lean in, but pace yourself
Peri Stop
I am here for all of the “just like home” concepts popping up. Peri Stop is the latest and in my view, most successful. On the I ordered the lamb wrap and the dirty doner plate. The wrap was smaller and a little dryer than I expected – maybe I should add the sauce? The lamb itself was tasty, I just wanted more of it and the salad.
The dirty doner plate was another story, I asked for a mix of sauces on the meat – it was spicy, juicy and full of flavor. The naan was on the bottom layer and the meat, fries and salad piled on top. Loved the textures and the flavors and the freshness from the veggies. More please. The service team were lovely, the manager (from London) nervous but proud and keen to explain the concept. Can’t wait for more branches!
Must order: The dirty doner plate. On repeat.
Rachel Recommends: My Doha Dining Picks for October 2025 135Rachel Recommends: My Doha Dining Picks for October 2025 136Rachel Recommends: My Doha Dining Picks for October 2025 137
Koo Madame Friday Brunch
Koo Madame opened its stylish doors at the Rosewood Doha in late July. Unusually for a new opening, they have already decided to launch head long into the crowded Friday brunch market. Let me be clear, this is positioned very clearly in the “splurge” range for brunch. There are four packages, starting at QR325 for food only, which I think will be confusing (and should be streamlined) but some of the most interesting wines I have seen on any brunch menu.
The brunch format is simple, small plates and starters come for the table, each diner chooses a soup and a main which can be served family style. The menu is very firmly in the well known Cantonese tradition – dim sum, heartier dumplings hand made noodles; plus the Northern Chinese style clay pots. It’s served very traditionally, starting with cold appetizers, followed by hot dishes like meat and vegetables, served one by one.
Among the standouts was a small plate of delicately poached chicken breast in tingly chili oil. dim sum ran from a pleasingly steamed king prawn har gow and the gossamer thin and soupy xaoilongao (XLB). A pan fried wagyu beef spring onion bun was appropriately moreish. For mains, a glossy sweet and sour chicken was a hit, but a dark and stormy crispy shrimp with walnut took centre stage. The braised white fish with preserved vegetables was a risky choice but paid off, the broth was richly seasoned.
Must order: Go the full monty and order the duck supplement for QR350.
Rachel Recommends: My Doha Dining Picks for October 2025 138Rachel Recommends: My Doha Dining Picks for October 2025 139Rachel Recommends: My Doha Dining Picks for October 2025 140Rachel Recommends: My Doha Dining Picks for October 2025 141
That’s my recommendations for October. Where are you loving right now?
While you are here…
Are you getting my weekly Life on the Wedge newsletter? If not why not? Sign up here.
We have some exciting and exclusive offers and events planned for the rest of the year! I have launched my substack which is a platform for some deeper explorations of topics around food.
You can read my other reviews here.
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.
