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 15Top New Dining Spots and Must Try Menus in Doha This Summer 16
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.
Top New Dining Spots and Must Try Menus in Doha This Summer 17Top New Dining Spots and Must Try Menus in Doha This Summer 18Top New Dining Spots and Must Try Menus in Doha This Summer 19Top New Dining Spots and Must Try Menus in Doha This Summer 20Top New Dining Spots and Must Try Menus in Doha This Summer 21Top New Dining Spots and Must Try Menus in Doha This Summer 22
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.
How to Cook Millet Perfectly (Stovetop or Instant Pot) 36
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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.
How to Cook Millet Perfectly (Stovetop or Instant Pot) 37
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.
How to Cook Millet Perfectly (Stovetop or Instant Pot) 38
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.
How to Cook Millet Perfectly (Stovetop or Instant Pot) 39
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 45
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.
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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 79Rachel Recommends: My Doha Dining Picks for October 2025 80Rachel Recommends: My Doha Dining Picks for October 2025 81Rachel Recommends: My Doha Dining Picks for October 2025 82
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.
