Hi 11 March 2016

ENJOY SOME EDIBLE ARTTowering, delicate layers, vibrant jewel tones, or fl ecked with gold, the desserts at Fauchon are almost too pretty to eat. Almost. PAGE 14

ESCAPE TO THE BEACHThe pristine, white sands, charming villages, and world famous turtles beckon from the beach towns of Sharqiyah. PAGE 8

THISWEEK IN

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VOL 10 ISSUE 11 / MARCH 11, 2016

BEAUTIFY THE LOCAL WAYFatima Al Jahwari celebrates the wonders of the Sidr tree, Oman’s oldest, and most potent source of anti-ageing and beautifi cation products. PAGE 18

AN ITALIAN IN OMAN

PAGE 20

AYrrateates ts thehe Omanman’s ’

sousourcerc tifi i catation

H I W E E K L Y V O L U M E 1 0 I S S U E 1 1M A R C H 1 1 , 2 0 1 604

FounderEssa bin Mohamed Al Zedjali

ChairmanMohamed Issa Al Zadjali

CEOAhmed Essa Al Zedjali

Chief Executive EditorScott Armstrong

Executive Features EditorFelicia Campbell

Features Production Editor Swati Dasgupta

Research/Copy EditorAshish Dubash

Senior EditorsT. A. Ameerudheen

Faisal Mohammed NaimMohammed Shafeeqe

Associate EditorSalim Hamood Al Afifi

Multimedia Editorial AssistantsShruthi Nair, Asmaa Al Balushi

Chief Creative OfficerAdonis Durado

Associate Art DirectorWaleed Rabin

Graphic EditorAntonio Farach

Design EditorSahir K.M.

Lead DesignerAli Jani

DesignersAntonio Ismael Sandiego

Geri Batara SonnyGregory Fernandez

Director of Digital TelevisionJoe Morrison

PhotographyMMG Photographers

Chief Sales OfficerRichard Pakenham

Head Of Advertising & MarketingAziz K. Baker

Production ManagerShafi Shaik

On The CoverDesign by Ali Jani

Photography Shabin E.

For general inquiries or comments:[email protected]

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ADVERTISEMENT24726600/24726666 exT 435/193

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CIRCULATION24726600/24726666 Ext 135/136 [email protected]

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H I W E E K L Y V O L U M E 1 0 I S S U E 1 1M A R C H 1 1 , 2 0 1 6 05

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Tell us what you’re doing this weekend:

Tweet us @HiWeekly_Oman; tag us in your weekend

instagram photos @hiweekly_oman;

or share with us on FB/hiweekly

12THURSDAY

1:00pm Bubbly Beach Day

For brunch, live music, and water sports, reserve your table at Jebel Sifah

and enjoy the OMR20 all-inclusive Friday offer.

Sifawy Boutique Hotel

+968 9798 2474

[email protected]

3:30pm Brain Train Take part in a two-day Neuro

Linguistic Programming course to learn techniques for change and success in

your personal and professional life. The

free event requires pre-registration

+968 2443 2270

[email protected]

10:00pm Dance FeverJoin the most awaited

party of the year at Rumba Lattina. Street Jams, will be

an all-night party for Muscat dance-lovers.Rumba Lattina,

The Cave, Darsait

+968 2465 1051

facebook.com/rumbalattina

FRIDAY SATURDAY

THE WEEKEND

LINEUP Your calendar of the hottest events happening in Muscat this weekend

7:00pm Football BattleTest your football skills in

the Oman Air All-Star’s Community

Cup, organised by OFA. The registration fee

is OMR10.Seeb Football Stadium

+968 9015 8158

7:30pm Ballet Gone Wild

Head to the Royal Opera House this Thursday to enjoy an unusual ballet

featuring pirates, kidnaps, rescues, and disguises.

Royal Opera

House Muscat

+968 2440 3300

rohmuscat.org.om

7:30pm New Taste A new restaurant, Maya, is opening in

The Cave Complex this Thursday, with promises

of fresh fusion cuisine, creative drinks, and a lively

atmosphere. Go see if they deliver.

Maya

The Cave, Darsait

+968 9066 1238

10 11

H I W E E K L Y V O L U M E 1 0 I S S U E 1 1M A R C H 1 1 , 2 0 1 606 Have you been to any of these events?

What do you think of them? Tag us on Instagram

@hiweekly_oman and tell us about

it on facebook.com/hiweekly

Thursday, March 10Turkish Food Festival (Doha)

Go to Agora Restaurant at the Grand Heritage Hotel Doha and explore authentic Turkish cuisine during Gozleme (Turkish Food Festival). Those eager to experience the cultural roots and contemporary influences of Turkey will be able to dine at the restaurant every day till 22nd of March.Time: 1pm –11pm

Al Bayya Street, Doha, Qatar

+974 4445 5540

theheritagedoha.com

Saturday, March 12Dubai Desert Road Runners (Dubai)

If you are a sports enthusiast, participate in one of the oldest races in Dubai and run for 2.5km or 10km on the Grand Prix Formula 1 track. Followed by a breakfast, the event will take place at the Dubai Autodrome on the 12th of March. AED105 for 2.5km and AED170 for 10km.Dubai Autodrome, Sheikh Zayed Road, Dubai, United Arab Emirates

+971 5065 4 9543

hopasports.com

Saturday, March 12The Magnificent Maharajah Splendour of

Indian Royal Costumes (Manama)Go to the Bahrain National Museum to explore the rich and historic textile heritage of India with private collections and royal costumes of Deepak and Daksha Hutheesing. The exhibition will continue till 15th April.Time: 8am – 8pm

Bahrain National Museum, Al Fatih Hwy, Manama, Bahrain

+973 3990 0630

springofculture.org

Thursday, March 10Hareem Al Sultan Exhibition (Dubai)

Get a taste of history at the exhibition of popular Turkish TV show Hareem Al Sultan, where they will showcase costume designs, jewelleries, and home decor of the Topkapı Palace. The event will continue till 30th March, tickets can be purchased on Ticketmaster, priced at AED100. City Walk, Al Safa Street, Dubai, United Arab Emirates

+971 4317 3999

iegturkey.com; citywalk.ae

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Friday, March 11Red Bull Music Academy Session (Kuwait City)

Enjoy live performances by Bosaina of Red Bull Music Academy, and get a taste of what it is like in the academy. Other performers include Jivraj Singh, Sanaya Ardeshir with Austrian electro duo HVOB, and Beirut’s glitch wizard, Etyen. The event will take place at Dar Al Athar Al Islamiyyah — Yarmouk Cultural Centre in Kuwait.Time: 5pm

2 Street, Lane 14, Kuwait City, Kuwait

+965 6707 0876

redbullmusicacademy.com; darmuseum.org.kw

OMAN AIRBook your flights while on the

move with the Oman Air App, as well as check-in, manage flights,

and selecting your seats.

Broadcasting the best events in the GCC (March 10, 11, 12)

K H A L E E J I H A P P E N I N G S

TALABATOrdering food is just a screen-touch away with Talabat App, which allows you to get meals

from restaurants all over Muscat, delivered to your doorstep.

LOCAL BANKING APPS Now customers of most banks in Oman, including Bank Muscat,

NBO, and Bank Dhofar, can access their accounts from a cellphone or

tablet device to check balances, locate ATMs, and even pay bills.

SEE MUSCATA unique, comprehensive lifestyle

listing of places to visit in and around Muscat, See Muscat offers

updated information on restaurants, shopping centres, hotels, sport

activities and entertainment events.

FIVETO TRY

MUSCAT [email protected]

0504

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DALEEL 1010Download and try Oman’s

first interactive Yellow Pages mobile app. It’s free and helpful,

providing updated contact information for local businesses.

H I W E E K L Y V O L U M E 1 0 I S S U E 1 1M A R C H 1 1 , 2 0 1 608 Where are you escaping to this weekend?

Show us on Instagram @hiweekly_oman and tell us about it

on facebook.com/hiweekly

SATURDAY09.00 Get back on the road and drive south for an hour-and-a-half to the quaint fishing village of Al Ashkharah, well known for its rough waves and for the local tradition of drying sardines.

11.00 Stop at any one of the casual restaurants or coffee shops along Al Ashkharah’s main road and order grilled cuttlefish or cuttlefish masala with paratha. The local specialty is fresh and delicious and unlike squid you’ll get anywhere else in Oman.

13.00 Drive past town and pull off the road at the beach to watch fishermen prepare the nets and dump their hauls of sardines on the sand. Walk down the beach and collect some seashells.

18.00 When the sun starts to go down, it’s time to make the four hour drive back to Muscat. Don’t forget to stop for coffee and provisions along the way, and be sure to watch the sunset over the sea as you go. —[email protected]

What’s better than a weekend by the sea? Head to the quiet sands and fishing villages of Sharqiyah this

weekend for fresh seafood, dried sardines, nesting turtles, and a peek at an ancient monument that caught

adventurer Ibn Batuta’s eye thousands of years ago.

SHARQIYAH BEACHES AND CUTTLEFISH

RAS AL HADD AND AL ASHKHARAH

FRIDAY 09.00 Turn on your music, grab a takeaway coffee, and hit the coastal road south to Sur. 11.00 Take the exit for “the ancient city of Qalhat” for a short stop at the unassuming historic monument. Walk around Bait Maryam, the only building left in the ruins of the “city.” It might not look like much now, but even Ibn Batuta wrote about the place in 1330.

12.00 Stop in Sur at the Sur Beach Restaurant (+968 2554 1396/ +968 9565 3676) for a fresh seafood lunch, then stock up on pic-nicking supplies at the hypermarkets before getting back on the road.

15.00 Reach the cosy town of Ras Al Hadd where you can rent a private villa in front of the sea (+968 9468 3017) and pass the after-noon playing football, swimming, and fishing in the sea. Barbecue your fresh catch (or hypermarket finds) before the sun goes down.

21.00 Before turning-in for the night, try to catch a glimpse of female turtles laying their eggs on the beach and baby turtles scurrying to the sea.

STORY OLGA AYMERICH

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STORY SHRUTHI NAIR | PHOTOGRAPHY ALI JANI

COFFEE WITH YOUR JEANS?

Coffee is for many a necessity, an addiction, even a passion, and now, the rich,

black brew has found a way to creep from our kitchens into our closets as well.

American Eagle Outfitters recently launched a whacky range of so-called “cafe den-ims,” which peaked my curios-ity and raised a few questions that I headed to the mall to investigate.

WHAT ARE THEY EXACTLY? These trousers are regular looking, stylish denims that, unlike other jeans, are made of coffee. Don’t worry, pre-cious coffee beans aren’t being wasted on textile manufactur-ing, recycled coffee grounds are being used.

BUT WHY?Since coffee grounds are natural deodorisers, the jeans ward off bad smells, helping to extend the time between washes ( just throw them in the freezer overnight to kill any bacteria), thus extending the life of the denims. Moreo-ver, these babies are sun proof, protecting the wearer from the harmful ultraviolet rays of the sun, which can cause cancer and premature ageing.

OKAY, BUT WHAT DO THEY SMELL LIKE?Don’t worry, you won’t smell as though you’ve spilled cof-fee all over your jeans, as the creator of these denims was a smarty-pants who decided to treat them to remove the coffee’s fragrant producing components like phenols, esters, and oils.

THE NAME-DROP...FYI, Hilary Duff and Va-nessa Hudgens are huge fans of these environmentally friendly, innovative denims, so do like young Hollywood and grab a pair, along with your skinny latte, to-go.—[email protected]

Visit the AEO store to get a hold of your own pair of

Cafe Denims (pictured, left to right,

OMR27 and OMR23, respec-

tively)

American Eagle OutfittersMuscat City Centre, Seeb

+968 2455 8888citycentremuscat.com


Falling for the GameI vividly remember the day I picked up a tennis racquet for the first time. It was a few days after I turned four, in 1989. My elder brother (Khalid Al Nabhani) had been practising at the InterContinental Hotel in Shatti Al Qurum and I used to watch him from the sidelines, with my mother. One day, I took his spare racquet and started hitting the ball at the tennis wall. I kept on doing it whenever I went to the court. Sometime later, my mother realised my potential and spent time with me explaining the nuances of the game.

Being a child tennis prodigy, I drew a lot of attention. I was a naughty boy and I requested elders to play against me. Many of them didn’t oblige at first as I was too young, but

they took note of my talent during practice sessions. I didn’t grow up as a champion. I took the game a bit more serious than others. I believe my never-say-die attitude made me a better player.

Early StrugglesThe early stages were not without difficulties. Commuting between court and home was the biggest is-sue. I wanted to get back home early after practice so that I could catch enough sleep and get ready for school next day. But it didn’t happen many times as I waited for hours to get a ride back home. However, I was lucky to have had a supportive family behind me who let me play in every tournament, spent heavily on my tennis gear, and ensured that my love

for tennis did not affect my studies. I trained at Bob Brett Tennis Acad-

emy in Paris in 2001, which took my game several notches up. After that I began winning International Ten-nis Federation (ITF) tournaments. A few years later, coaches advised me to focus on Futures events. But financial constraints troubled me a lot. I strug-gled to travel to different venues, but family support kept me going.

Memorable MomentsI became speechless when Oman won the Davis Cup Group 3 tie in 2008, and entered Group 2, for the first time. It was the result of a huge effort from a team consisting of my brother, Khalid, and my best friend, Suleiman Al Rawahi. I also remember the year when I won my

first ITF title in 2001 and got my first ATP points in 2006.

Regrets In hindsight, I regret joining Uni-versity in 2005. It was the time when I had the opportunity to play with world class players in Paris and the US. I showed my skills as a double player. I could have played more pro tennis had I gotten support from Oman Tennis Association. I should have been more patient and waited till 2008 to enrol for graduation.

Role ModelThomas Muster is my role model, whom I watched in Dubai. Inciden-tally, it was the first professional ten-nis match I watched from the stands. I loved the way he fought to win points.

Future PlansI was honoured by the ITF after playing 52 matches in Davis Cup and I loved playing for my coun-try in Davis Cup, but it is up to the Oman Tennis Association to take a decision to bring me in or not. I un-derwent a crucial back surgery and I have fully recovered now. I played a tournament in Bahrain in 2015 fea-turing Davis Cup players from the GCC, and though I was taking the racquet up after two years, I ended up winning the title.

Advise for youngstersPlay with respect and play to get respected. Practice hard and never let anyone push you down. —[email protected]

LOVE OF THE GAME

Mohammed Al Nabhani’s racquet has been doing the talking for him for more than two decades. His aces have

unsettled rivals and helped him script many memorable victories for his country. At 31, Oman’s best-ever tennis

player, who has recently recovered from a back injury, believes he has many more years left in him.

MOHAMMED AL NABHANI, OMAN’S NO.1 TENNIS PLAYERSTORY T. A . AMEERUDHEEN

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If you haven’t heard of Fauchon, I’ll go ahead and say that you’ve been living under a rock, or maybe you’re new in town, or just aren’t that into sweets. It is one of the most talked about places

in town; serving chic Parisian luxury, topped with elegance, and a dusting of glamour.

Nestled on the outer side of Opera Gal-leria, Fauchon is a delicatessen cafe and restaurant that serves contemporary cuisine from France, signature patisseries, and even has a small boutique attached. It is known for being an outlet that off ers a creative French culinary experience, and it is one of my absolute favourite places in the city.

On my fi rst visit, I felt as if I’d walked into a beauty parlour furnished with contempo-rary pieces in a combination of white, black, and grey colours, as well as pink low-key

LED lighting. Its art-driven decor, mirrors, and the stylish photographs lining the walls gave the place an ultra-feminine feel. I was quite impressed with the overall interior, a one-of-a-kind in Muscat. I also felt under-dressed. But one look at the jewel-like selec-tion of confections in the dessert case, and I brushed aside my awkward feeling.

I asked the staff at Fauchon to surprise me with the best desserts on their menu, and boy, they did deliver. The fi rst dessert came out and was placed on my shiny black table. The so-called “golden luxury éclair” looked majestically delicious — a soft, puff ed-up pastry piped with rich salted caramel crème and topped with crunchy, salted caramel nibbles and fi nished off with a spray of edible gold. I took a bite, which instantly melted in my mouth. Even though I knew there were

more desserts on the way, I couldn’t stop eat-ing it. I truly enjoyed every last bit.

The second dessert appeared: A soft, crumbly shortbread cookie fi lled with rasp-berry jam and topped with chopped pista-chios and fresh raspberries. I’m personally not a fan of raspberries, but the cookie tasted great, and I’m sure those who love the tart fruit would be crazy about this treat.

Third dessert was presented like a piece of modern art. A plate had been arranged with a vibrant selection of Fauchon’s signature luxury treats; mini macaroons, those deli-cate, moist cookie sandwiches famous for their crunchy outer shell and sinfully sweet fl avoured fi llings. There were shocking green pistachio, almost neon-coloured lemon, rich chocolate, caramel, and delicate vanilla macaroons among them.

After that day, I was hooked. Apart from the haute couture pastries, the restaurant has a fantastic range of salads, French breads, and other savoury dishes, and the boutique off ers preserves, chocolates, teas, and gifts. All the items are handmade by the dedicated local culinary team. A new branch is set to open at Muscat Grand Mall soon, and I hope it is able to maintain its sophisticated fl air.

Fauchon combines two of my favourite things; food and fashion. Its great ambiance and friendly staff make it my ideal spot for gathering with friends, or just to pick up a lit-tle indulgence for myself. A visit to Fauchon always seems to lift my mood and that’s why I can wholeheartedly recommend this clas-sic, ritzy, Paris-comes-to-Muscat cafe as my editor’s pick. —[email protected]

A S W E E T E S C A P ESTORY AND PHOTOGRAPHY SALIM AL AFIFI

FAUCHONOpera Galleria, Al Kharjiyah St, Muscat+968 2234 6999fauchon.comOpen from 9am to 11pm daily

WHY TO GO•• Fashionable, trendy vibe• • Chic architecture and decor•• Great service •• Spectacular desserts

WHAT TO ORDER•• Espresso-based drink•• Golden luxury eclair OMR2.2•• Mini macaroon OMR1


International Chess

Academy of Oman

offers residents a

great opportunity

to learn, play, and

improve chess skills

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Mohammed Shafeeqe

Photography

Shabin E.


It is believed that chess originat-ed at the end of the sixth century in India. The game was diff erent then, elephants replacing the present day rooks and peasants

replacing pawns. The fi rzan, now known as the queen, could only move diagonally one square at a time. Still, the basic elements of modern chess were present: the game was played on an eight by eight board with piec-es and the sole goal was to checkmate the opposing king.

The competitive game of chess has been dominated by Russian players for nearly 70 years. With the exception of Bobby Fischer who won the world championship in 1972 and relinquished it in 1975, the past 11 world champions have been of Russian decent. Why are Russians the dominant figures in world chess? It’s simple: Chess has been part of the curriculum of most Russian schools for over 40 years. Adolescents were encouraged to play chess at a very early age to in-crease their problem solving and reasoning skills.

Now International Chess Master Ismael Karim, who runs the Inter-national Chess Academy of Oman, is on a mission to promote chess in schools here in Muscat. “We are try-ing to bring in Grand Master Viswa-nathan Anand, as part of the idea to include chess in school curriculum. We will be talking to the principals of the schools regarding the ben-efi ts of playing chess in schools. The academy, which provides coaching for the Oman national team, is fo-cusing on creating a chess culture in Oman by promoting the game in the schools,” he said.

The Chess Academy, which has branches in Muttrah and Al Khu-wair in the Oman Club, is the lone

institution offering professional coaching for chess in the Sultanate. They offer three-month courses for beginners, intermediate, and advanced players for OMR130, and children from the institute often participate in international chess competitions. The academy also organises camps in winter and summer when the schools are closed for vacations and also some tournaments.

The Chess Academy itself pro-vides a great environment for play-ing and learning chess, housing a small library and kitchen, good qual-ity boards, and a giant board, along with special computer programmes that are being used to instruct chil-dren at a professional level.

The classes are handled by highly skilled chess trainers and players in-cluding, Ismael Karim and National

instructor, Ameer Al Raisi, in four languages: English, Arabic, French and Spanish. Started in 2013, the academy aims to help kids improve their game and skills, and is backed by the FIDE and the Asian Chess Federation, so the certificates is-sued to students at the end of their coaching are recognised by the in-ternational federations.

“Chess can help improve perfor-mance in school as well by improv-ing concentration, focus, strategic thinking, planning, and ability. Basically we are teaching the kids how to think over the board and helping them to improve their thinking process. We also give them a lot of puzzles.

Apart from the regular coaching sessions, we have a special prac-tice session every Saturday from 10.30am to 1.30pm. Students from both the branches come here and they do a special practice. They just play, and we analyse the game and see their mistakes. It is not only theoretical, but they learn some tactics and strategies. Children here socialise and interact with other students. They improve their language skill as well,” he said.

For Ismael, chess is a mix of art, sport, and science. “It is an art when you win by a beautiful com-bination or when you look at the games of the great contemporary and old masters. It is a sport when you compete to win an important game or tournament and you have to sit in front of the board for more than seven hours. It is a science when you are sitting at home be-fore the game analysing the games of your opponent of the day to find out what are his strong points and weaknesses.”—[email protected]

INTERNATIONAL CHESS ACADEMY OF OMANCost: 3-month courses for beginner, intermediate, and advanced OMR130Locations: Muttrah and Al KhuwairPhone: +968 9117 6766Email: [email protected]: omanchessacademy.com Facebook: facebook.com/OmanChessInstagram: #omanchessTwitter: @omanchess

MUTTRAH Timings: Mondays to Wednesdays6pm-9pm

AL KHUWAIR (OMAN CLUB)Timings: Friday & Saturday5pm-9pm

PLAY ONLINETo play online anytime, one can register for free at chess24.com

CHESS CAN HELP IMPROVE CHILDREN’S PERFORMANCES IN SCHOOL BY IMPROVING THEIR CONCENTRATION, FOCUS, STRATEGIC THINKING, PLANNING AND ABILITY


SANFARAH SIDRIngredients: Omani Sidr, sandal, Sidr honey, pomegranate peel, and herbsBenefits: It removes dead skin and impurities. It cleans and whitens the skin and treats skin problems. Moisturise the face with water and apply Sanfarah Sidr, leave it for 15 minutes. Wash it with water and then wipe the face with rose water.

BERIngrediBenefitafter prelightens

SIDRSHOWER GEL Ingredients:Amber, rose oilBenefits: It is relaxing and fresh.

AL SHAIKHA FACIAL MASKIngredients: Sidr, gold atoms, mahlabBenefits: It acts as a cleanser, brightens and tightens the skin, and adds vitality and freshness too.

ARIAM HAIR OILIngredients: Sidr, mixture herbsBenefits: It is nutritious, good for lengthening and conditioning the hair, and has a cooling effect on the scalp.

SIDR SHAMPOOIngredients: Omani Sidr, basil, ginseng, cumin, cactuses, and olive Benefits: Reduces hair loss and loss of vitality. It adds lustre and stimulates the hair roots.


When Fatima Al Jahwari, an enthusiastic en-trepreneur was young, she suf-fered a series of allergic attacks, and her mother

used dried Sidr leaves to treat the rashes. The leaves had a magical healing effect,

which intrigued her, and Fatima grew up hoping that one day she would be able to understand the seemingly magical, medici-nal properties of Sidr leaves, and share their healing power with Omani people in a more organised and professional way.

This passion continues to this day, and de-spite being a full time working woman, Fa-tima is living her childhood dream, through her small home-based business built around the Sidr plant.

For those who haven’t heard much about Sidr, it is a much-loved tree native to Oman whose leaves have innumerable health ben-efits. Known to be able to survive in harsh weather conditions, it generally grows in warm, dry areas and is abundantly found in Arab countries, especially in the GCC.

For centuries the Sidr trees have been used for therapeutic and cosmetic purposes, but unfortunately, with time and develop-ment, the use of Sidr for its medicinal prop-erties has declined.

Fatima hopes to revive the practice. But her entry-point into her business came to her while she was reminiscing about her child-hood days and her fondness for the smell of sandalwood, mahlab, saffron, basil, henna, and all the Omani traditional beauty recipes she watched her mother and aunts make.

“Initially I searched for ways to make soaps with Sidr leaves. I asked grandmoth-ers and elderly women if they knew how to make cosmetics out of Sidr leaves,” said Fatima. In due course Fatima met women

who taught her how Sidr leaves could be dried and milled in traditional ways. “They kneaded it with water and added some herbs such as basil and sandalwood.”

Fatima began experimenting, adding ingredients like cumin to the Sidr leaves mixtures, making face masks and home-made shower gels. “I started manufacturing products from natural Sidr, but giving it a modern twist,” she said. “Many people do not prefer the smell of Sidr so while study-ing in Paris I learnt how to add the aromatic oils on Sidr products without damaging the benefits of it. I added aromatic oils locally produced in Oman, and I got the licence from the Ministry of Health,” she said.

While Fatima’s homemade cosmetic products are quite popular here, right now she does not want to export them as she is having problems in packaging. “Right now I don’t have a suitable packing material to showcase the product. I don’t have my own logo either. I make all these products at home in a traditional manner and though my products may not look attractive, these Sidr soaps with cumin have many benefits.”

As far as her future plans, Fatima says that she wants to revive the Omani heritage and create a natural cosmetic line using inputs from the local environment, which is boun-tiful and not laden with chemicals. “I want to replace chemicals with natural materials, like Sidr leaves, which are skin-friendly, safe, and more effective.”

Fatima also wants to open beauty centres that uses products based on Sidr leaves, and to establish a factory and museum in her hometown of Wilayat Suwaiq to memorial-ise and share with Omanis and visitors alike, the many uses, historical significance, and natural wonders of this local treasure.—[email protected]

To order natural Sidr beauty products from Fatima Al Jahwari, contact +968 9359 4444

NATURAL BEAUTY

STORY ASMAA AL BALUSHI | PHOTOGRAPHY ALI JANI

RRY OIL SCRUBents: Sidr, berry oil

ts: Helps the body, especially egnancy and childbirth, and s the skin colour.

POMEGRANATE PEEL FACIAL MASKIngredients: Pomegranate peels, cumin, SidrBenefits: It helps to lighten the skin and acts as a cleanser. It tightens the skin and gives it vitality and freshness.

SIDR SOAPIngredients: Sidr, cuminBenefits: Cleanses the face and helps to lighten the skin to get rid of pimples.


TA I L O R M A D ESTORY FAISAL MOHAMMED NAIM | PHOTOGRAPHY SHABIN E.


“Luxury runs fast” is an apt motto for Fornasari, the Italian brand that specialises in producing bespoke luxury cars that are not only fast enough to give top sports cars a run for their money, but also built tough enough to conquer extreme trails. And it’s little wonder that the brand recently shifted its base of operations to Oman, a country with an unparalleled passion for fast cars, off-roading, and acquiring the crème de la crème of the motoring world.


On a recent visit to Lulu Hypermarket in Darsait, my eyes happened upon a strangely bul-bous, but macho-looking car on

my way through the parking lot. While I consider myself an auto-Buddha, with a great depth of knowledge about cars (and equally great humility, of course), I could not make-out exactly what kind of car I was looking at. In a hurry, I tried to take in as many details as I could while speeding past. I caught a glimpse of the brand tag on the back, which read some-thing like “Forensic”.

I went on my way, but the memory of the aggressive, bold lines; the protruded, broad rear end; the creamy beige inte-rior; and the chromed, billet-shaped dials, which I spied on the dash, haunted me. I theorised that perhaps it had been some kind of extreme Porsche Cayenne modification. But theories were not enough; I had to know more. I began to investigate, and a few Google searches later, I learned the car I’d seen was the “99” model, a custom creation from the workshop of an Italian high-performance, custom carmaker called, Fornasari.

The brand was founded in 1999 by Giuseppe Fornasari, an Italian from a

family of car racers, who began import-ing and tuning Corvette engines in association with the famous American engine maker, Reeves Callaway, in the early ‘90s. Fornasari’s father was a rac-ing driver for Alfa Romeo and Maserati and competed in Italy’s Mille Miglia road race for sports cars in the 1950s, and his love affair with cars rubbed off on Giuseppe at a young age. By 1994, Gi-useppe had built 10 Callaway-based GT cars, and after winning the 1996 Italian GT championship, he developed a street version of the car and decided to strike out on his own to build a line of custom cars that were lightweight, sturdy, and super-fast.

A few days later after my initial encounter with the Fornasari, I was at Shanfari Motors when the name Forna-sari fell again to my ears. I edged in on the conversation and found out that the brand was shifting its operations from Italy to Oman. They had arranged col-laboration with Shanfari Automotives right here in Muscat. The new Fornasari workshop was just around the corner from where I stood. Unable to hold my excitement, I dashed out of the show-room and headed straight there.

It was a busy place, buzzing with teams of engineers and mechanics work-ing on half-made cars and technicians cutting out body parts, which were then carried to the far end of the workshop to

be painted. I was greeted by an Italian man in his fifties. His eyes shown bright and his spoke with a classic Mediter-ranean accent, and it took me a moment to realise it was the man himself, the one behind it all – Giuseppe Fornasari.

We began to speak about his vision and his cars. His idea was an automotive contradiction: a GT car that was also a sport-utility. “I wanted to build the fastest off-roader,” he said, eyes blazing with enthusiasm, “but at the same time, a car that you drive like a GT and can still use with the family.” Basically, the idea of a Fornasari car is to take a high power engine and transmission and put it into an exclusively created race design frame, with hearty suspension, and a custom body to make vehicles that are as luxurious as they are extremely capable. In essence, Fornasaris are supercars for daily commuters.

Fashioned from carbon fibre and Kev-lar, the handmade rides are super light and yet extra tough. The suspension is designed by the same Mitsubishi team who have won the Paris Dakar Rally for the last 25 years consecutively; and making them menacingly fast, are the super-tuned V8 SRT engines procured from General Motors in the United States. I began to ask Giuseppe if the Fornasaris were handmade or machine built, but before the question could escape my mouth he answered. “It takes

Man behind the marvels: Giuseppe Fornasari


six months to make one,” he said, point-ing at the bustling bay of artisans.

The eight Fornasari models, mostly SUVs, are eye-catching with unique, out-of-the-box designs. The flagship Fornasari 99 combines the aggressive look of a GT and the plushness of a luxury sedan. The interior is drenched in premium leather and wood, with mul-tiple customisation options. At 17 feet long and seven feet wide, the car looks dominating, and with engine options go-ing up to 6.2 litre V8, producing 740BHP, and 807Nm torque, it has the power to back up its beastly looks on the road.

Among the other models, there are the somewhat strange, robotic-looking Hunter and Racing Buggy. While the Hunter is focused more towards rescue and protection services with its armour-ready design, the Hunter is build purely for extreme off-roading. The Tender looks more like a yacht than a car, with an extended cut out rear, rearward wind-ing rooftop, and solid teak details on the exterior. And there is, of course, a sports car in the lot.

Reminiscent of the classic GT design of the 1950s, the GIGI 311GT was named after Giuseppe’s father Gigi Fornasari, and the all-aluminium car combines its spectacular looks with astonishing per-formance thanks to a 6.2-litre Corvette engine that churns out a top-speed of 340kph. The GIGI is also the first Forna-

sari model exclusively made in Oman. But how drive-able are custom,

high-performance cars like these? According to Giuseppe, Fornasaris are easy to maintain because they are made using mass production vehicle parts. “Most of the operational parts, includ-ing the engine, are procured from mass production vehicles, which are available everywhere. Apart from the routine service, Fornasaris have minimal main-tenance. They perform like a Ferrari, but are not delicate like one. Fornasari is meant to be your everyday supercar,” he explained. To ensure ease of service, Fornasari also sets up a local partner servicing facility wherever its custom-ers are based.

It took five years to shift operations from Italy to Oman, and now that things are up and running here in Muscat, the biggest challenge before Fornasari is filling the 400-plus orders they have from customers worldwide. Consider-ing the fact that it takes six months to make one Fornasari, it might seem an overwhelming task, but Giuseppe is undaunted. “I have always wanted to do what others declared impossible,” he said casually. With a fleet of magnificent, fully customisable sports cars that can comfortably be driven daily, can take a beating off-road, and can out-race almost anything out there, I believe he already has. –[email protected]

Fornasari 99 Combining the aggressive looks and versatility of an SUV and comfort of a luxury sedan, this exclusive car is designed to appeal the elite among the passionate.TECH SPECSEngine Options: Four (3.0ltr V6 to 7.0ltr V8) Power: 240bhp to 740bhp, Torque: 550Nm to 807Nm, Top Speed: 280kph, 0-100kph: 3.8 sec Weight: 1,850kilos

GIGI 311 GT The GT comes adorned with the classy Italian GT heritage of the ’50s, but packs modern, brutal power. It features an all aluminium construction and is exclusively made in Oman. TECH SPECSEngine Options: Three (6.2ltr V8 to 7.0ltr V8) Power: 490bhp to 640bhp, Torque: 680Nm to 807Nm, Top Speed: 340kph, 0-100kph: 3.5 sec Weight: 1,000kilos

Racing Buggy Combining extreme off-road racing features with daily on-road use, there is no equal in terms of absolute fun and performance.TECH SPECSEngine Options: Four (3.0ltr V6 to 7ltr V8) Power: 240bhp to 640bhp, Torque: 550Nm to 807Nm, Top Speed: 280kph, 0-100kph: 3.8 sec Weight: 1,400kilos

Hunter Wild, strong, yet amazingly fast and utterly lightweight, this luxury-draped, armour-ready monster also comes with the option of being built as a petrol-efficient hybrid.TECH SPECSEngine Options: Four (3.0ltr V6 to 7ltr V8)

Power: 240bhp to 740bhp, Torque: 550Nm to 807Nm, Top Speed: 270kph, 0-100kph: 4.0 sec Weight: 1,850kilos

Fornasari 600 The starting point for Fornasari cars, or base model, if you can call it that, the 600 is a derivative of the global rally car, but amped up with bespoke offering in terms of performance and styling.TECH SPECSEngine Options: Four (3.0ltr V6 to 7.0ltr V8) Power: 240bhp to 740bhp, Torque: 550Nm to 807Nm, Top Speed: 280kph, 0-100kph: 3.8 sec Weight: 1,650kilos

Tender The most uniquely designed of the lot, the yacht-like car is extremely elegant and makes use of the most exotic materials, like solid teak and premium leather, for those who want to stand apart in with quirky class and charm.TECH SPECSEngine Options: Four (3.0ltr V6 to 7.0ltr V8) Power: 240bhp to 740bhp, Torque: 550Nm to 807Nm, Top Speed: 280kph, 0-100kph: 3.8 sec Weight: 1,650kilos

Gruppo B Developed to be the street version of the legendary Group B prototypes that competed in the off-road rallies of the 1980s, this exciting car highlights the Fornasari racing soul, combining a fantastic power-to-weight ratio with an impressive road holding for real fast drivers.TECH SPECSEngine Options: Four (3.0ltr V6 to 7.0ltr V8) Power: 240bhp to 740bhp, Torque: 550Nm to 807Nm, Top Speed: 280kph, 0-100kph: 3.8 sec Weight: 1,500kilos

One-Off If the spectacular muscle machines Fornasari serves up on a platter still aren’t quite what you’re after, then the brand can create a one-of-a-kind creation that caters to all your whims and fancies. Each custom design is a total unique rendition, or dare I say, piece of artwork.

THE INCREDIBLE EIGHTSix months, six expert technical teams, and tons of hard work, most of which is done by hand, goes into the making of a single Fornasari vehicle. The hyper-performance brand consists of eight models, starting at around OMR50,000 and going up to OMR150,000. With a world of customisation options, there is no limit to what you could spend, or achieve. But no matter which model you choose, apart from all the menacing, road ripping performance, Fornasaris are guaranteed to raise eyebrows and envies.

To find out more about acquiring your own custom Fornasari supercar, get in touch with Shanfari Automotives in Al Khuwair (+968 2460 2676, shanfari.com)

or with Giuseppe Fornasari himself (+968 9388 8526).


A day before The Guide Oman caravan is scheduled to de-part on a weekend excur-sion to Sharqiyah Sands, an otherwise sleepy farm house hundreds of miles away in Khabourah, has sprung to life. Ten men

are dashing around preparing for the upcom-ing trip, loading eight pick-up trucks parked in the backyard with everything, from salt to spices to meat products to soft drinks to that vital desert necessity, water.

When the night sets in the owner of the farm house, Ghalib Al Hosni, steps out with a check-list to double check that his men haven’t forgot-ten anything. “We have to ensure a sumptuous feast for all our guests from different countries during the desert crossing,” explains Ghalib, who is the head of Guide Oman’s kitchen crew.

The next morning, the loaded trucks en-ter the desert before sunset, getting a head-start on the rest of the caravan so the cooks will have time to get into their grooves. In the middle of nowhere, 100 kilometres into the desert, far from the last strip of tarmac in Al Kamil, guests will enjoy a hearty break-fast of boiled eggs, omelettes, baked beans, sliced sausage, puri, potato bhaji, mixed sal-ads, fruits, tea, and coffee, before setting off to conquer the dunes.

Over the course of the two day trip, their guests will enjoy freshly prepared, hearty meals, for breakfast, lunch, and dinner, sur-rounded by the finest ambiance in the world: sand dunes.

Hans Hannema, a guest who travelled from the Netherlands to Oman to experience a trip through the Arabian desert, couldn’t hide his surprise. “I didn’t expect such a lovely feast

inside the desert.” His reaction comes as no surprise to the cooks, who know that the avail-ability of freshly cooked delicacies always sur-prise their clientele, leaving them wondering how the organisers managed it.

It wasn’t without concerted effort, but years ago, The Guide Oman, a premier desti-nation management company in Oman, de-cided that offering a desert crossing with deli-cious, catered cuisine was almost as essential to the experience as the sands and the stars.

In the initial crossings (from 2003-2008)the founder of Guide Oman, Mohamed Issa Al Zadjali, and his friends depended on a desert camp for their food, but it lacked in quality, so they formed a kitchen crew to join the Guide Oman team in 2008.

The team has learned over the years how to pack, when to cook, how to serve, and when to serve. They encountered problems with frozen

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gas, so they learned to camp beside high dunes which acted as wind barriers. “It evolved over the years,” says Ghalib. Now, they cook every-thing in the desert without compromising on the quality. “Initially our team had four mem-bers. Now we have three cooks, six assistants, and eight drivers,” Ghalib says.

“We are putting in tremendous efforts to serve our guests quality food. The preparations for a weekend safari begin the Sunday prior,” Ghalib explains, as he leans back on his Ford Triton V8 Super Duty vehicle that has been customised into a full-fledged kitchen, with two gas cylinders, six burners, a wash basin, a 250-litre capacity water tank, and enough space to store cooking utensils.

“The crew meets on Sunday to set the menu for vegetarians and non-vegetarians. We even take care of people who are allergic to some kind of food and ensure ample options like sal-

ads, pasta, and rice.” Each member of the team will be assigned specific tasks. Kitchen utensils will be cleaned and dried on Monday, purchases from the local market will happen on Tuesday, and the packing will be completed on Wednes-day at the farmhouse, which Ghalib fondly calls their “headquarters.”

“The kitchen crew – cooks, helpers, and driv-ers – move ahead of the adventurers to set up the kitchen and prepare the food in time for their arrival. We take a relatively easy track as it is not easy to move in the soft sand with all the heavy equipment, utensils and provisions in the pick-ups,” Ghalib says.

After the night drive into the desert and camping on day one, the kitchen crew wakes up at 5am to prepare breakfast. “We also cook lunch at the same place, put the food in hot box-es and drive all the way to the spot where the lunch is served. For dinner, we have to reach

the camp before dark and start cooking so that by 8pm it will be ready. And, again we have to make the preparations for next day’s breakfast. We wake up early and sleep late.” But, for them, the most challenging part isn’t the cooking, but the packing, loading, and unloading of the utensils, food, and other equipment from the pick-up cars, which needs to be strategic so it doesn’t all end up in a jumble. “Cooking is our passion and we enjoy it,” he laughs.

The passion for food and adventure that the culinary crew from Guide Oman share, comes through in the dishes they serve in the middle of the desert. —[email protected]

For more information on The Guide Oman desert crossings, get in touch with Rebecca (+968 9803 8820) or Abdul Rahman (+968 9228 5813) or visit theguideoman.com

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S U D O K UHOW TO PLAYFill empty cells with the numbers 1 to 9, so that each number appears once in each row, column, and area.

Level | Very Easy

Level | Moderate

Level | Easy

Level | Difficult

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Hi 11 March 2016

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