abela may 2015 issue 24 delicatesse - souq planet · may 2015 n issue 24 9 may 2015 n issue 24 abu...
TRANSCRIPT
May 2015 n Issue 24
delicatessef i n e f o o d , t r a v e l a n d l i v i n g
abela
Spring in Beijing
Unique Destinations
Eating RAW
Etihad Plaza
Souq Planet now open!
Summer Sizzletake care of your skin
ramadankareem
It’s a daTe a versatile and healthy fruit
3
May 2015 n Issue 24
in this [summer] issue ...
Designed and produced for Abela Supermarkets by Phishface Creative FZ LLC. www.phishface.comTo advertise please call: +971 2 634 5151
Written material and imagery contained in this magazine are copyrighted and the sole property of Abela Supermarkets, Phishface Creative FZ LLC. or ©PHISHFOTOZ and may not be reproduced as a whole or in part without express written permission from the publisher. ©Abela Supermarkets 2014
... a quick word 5a message from Abela
Souq Planet opens 7opening now at Etihad Plaza
The humble date 10the versatile date palm, from food to shelter
Stop the summer sizzle 14look after your skin this summer
RAW 17should you go raw?
Whip up some ice-cream 20make your own soft whip or sorbet
What’s new in store 23a line up of the new products
A unique summer 32try a more unusual destination
Spring in Beijing 34flowers and blossoms abound
Ramadan 48a time for respect and consideration
Self-Scanning Wi-Fi Free Coffee Instant Redemption
Promotions Points Information
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May 2015 n Issue 24
... a quick word
Dear readers,
Welcome back to, ‘delicatesse’, our free in-store magazine to complement
your lifestyle, introduce new products, and hopefully entertain.
In this issue we reveal the brand new Souq Planet store just opened in Etihad
Plaza, Khalifa City A. We are proud to introduce ‘smart’ shopping to the
Middle East - where shopping is not just efficient, but also a pleasure. Feel
free to drop in, pick up a complimentary coffee, on us, and experience it for
yourself - just Scan, Pack & Go!
This is our last issue before the summer break, we wish all of our customers
Ramadan kareem and Eid Mubarak, and happy holidays if you are heading off
for cooler climes.
Don’t forget to use your Smart Shopper Card for all your shopping. The
program has now been re branded to the Souq Planet brand - but rest assured,
you earn points in exactly the same way with the same great benefits.
Collect points every time you shop and redeem them for shopping vouchers to
spend in-store. It’s simple: shop, earn points, redeem shopping rewards! Pick
up your instant application pack or ask one of our staff for more information.
We would like to hear what you think of delicatesse magazine, so please drop
an email to [email protected] and let us know.
Ramadan Kareem and Eid Mubarak
David Derrick
COO - Retail OperationsAbela Supermarkets & Souq Planet
26457_Lipton_MM_Abela_Magazine 120x185 mm Eng new.pdf 1 4/19/15 7:24 PM
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May 2015 n Issue 24
souq planet
now open at etihad plaza
newsflash
a shopping revolution has arrived!
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May 2015 n Issue 24
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May 2015 n Issue 24
Abu Dhabi shoppers are invited to experience self-scan
technology in Souq Planet, the first Supermarket to offer this
service not only in the UAE but whole of the Middle East.
After its launch in Madinat Zayed, Western Region, Souq
Planet has now opened at Etihad Plaza in Khalifa City A.
The other branches in Khalidiya and Al Ain will be next to
follow in implementing this unique and innovative shopping
experience.
The new self-scan technology allows customers to shop using
dedicated in-store scanning devices or alternatively using
their smartphones after downloading Souq Planet’s self-scan
app available on Itunes and Google Play. Innovative shopping
experience will allow customers to enjoy a faster checkout,
avoiding cashiers queues and will give them access to all
the system’s benefits including keeping track of purchases,
getting product information and creating shopping lists.
The Supermarket has undergone a major conversion and we
hope you enjoy the experience as much as we have enjoyed
delivering this unique concept.
The store Manager, Mr. Denis Jackson and his staff would be
delighted to welcome you in the near future.
The Souq Planet project is owned by UAE-based NCC Group
of Companies and is developed by a newly established
company within NCC Group, Business DNA, together with
partners Motorola, Re-Vision, Sage and Wincor Nixdorft.
THE FIRST SELF-SCAN SUPERMARKET - NOW OPEN IN ABU DHABI, KHALIFA CITY A
The new self-scan technology allows customers to shop using dedicated
in-store scanning devices or alternatively using their smartphones after
downloading Souq Planet’s self-scan app available on Itunes and Google Play
we have changed the way you shop
May 2015 n Issue 24
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Dates are believed to have originated in and around Iraq, and have
been cultivated since ancient times from Mesopotamia to prehistoric
Egypt, possibly as early as 4000 BCE. The Ancient Egyptians
used the fruits to make date wine, and ate them at harvest. There
is archaeological evidence of date cultivation in eastern Arabia in
6000 BCE. There is also archeological evidence of date cultivation
in Mehrgarh around 7000 BCE, a Neolithic civilization in what is
now western Pakistan. Evidence of cultivation is continually found
throughout later civilizations in the Indus Valley, including the
Harappan period 2600 to 1900 BCE.
In later times, traders spread dates around South West Asia,
northern Africa, and Spain, and were introduced into Mexico and
California by the Spaniards in 1765, around Mission San Ignacio.
A date palm cultivar, known as Judean date palm is renowned for
its long-lived orthodox seed, which successfully sprouted after
accidental storage for 2000 years. This particular seed is presently
reputed to be the oldest viable seed but the upper survival time limit
of properly stored seeds remains unknown.
For thousands of years the date palm tree has provided shelter for
the inhabitants of desert environments – known to locals in some
regions as ‘Arish’. Fossil records show that the date palm has
existed for at least an astounding 50 million years.
Botanically; the fruits that grow on the palm tree belong to the family
of Arecaceae, in the genus: Phoenix, and scientifically named as
Phoenix dactylifera. The fruit is known as a “drupe”, in which its
outer fleshy part (exocarp and mesocarp) surrounds a shell (the
pit or stone) of hardened endocarp with a seed inside. The fruit is
oval to cylindrical in shape, 3–7 cms long, and 2–3 cms diameter,
and ripe dates range from golden-yellow, amber, bright-red to
deep-brown depending on the cultivar type and all have different
flavours and textures.
There are many varieties of date palm cultivated. ‘Amir Hajj’, ‘Saidy’,
‘Khadrawy’ and ‘Medjool’ are some of the important varieties
popular for their rich taste, flavour, and superior quality.
SERVING
Dry and soft dates are usually eaten out-of-hand and they can be
stuffed with fillings such as almonds, walnuts, candied orange and
cream cheese. They can also be chopped and added to fruit salad
and in a range of sweet and savoury dishes. Dates are also being
used to prepare juice and Jallab (a type of syrup popular in the
Middle East - made from dates, grape molasses, and rose water).
High quality dates are generally handpicked directly from the
fruit-bunch and sold as premium variety in the markets. On a
commercial scale, most are harvested by cutting the entire cluster,
fumigated, cleaned, graded, packed, stored under refrigeration,
and released to markets according to demand.
STAGES
Unripe, green dates are said by the Arabs to be in the kimri stage.
When they ripen and turn their distinctive colour (yellow, red, black
or pink), dates are said to be in the khalal stage. Dates in this stage
are full-size and sweet, but mostly are still too astringent to my taste
and don’t make good eating for me personally. In the Middle East,
however, they’re commonly sold this way.
If you let them sit and mature for a while - sometimes a week or
Dates have been a staple food of the Middle East and Indus Valley for thousands of years. Cultivated since around 6000 B.C, the date fruit is one of the sweetest around and also happens to come in many different varieties. They can be eaten fresh, or dried and boast health benefits a plenty.
datethe humble
May 2015 n Issue 24
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so versatile, so iconic, so delicious
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March 2015 n Issue 23
more - they mature into the rutab stage when they turn colour to
light brown and become soft, moist and very delicious with a subtle
caramel flavour. This stage is my favourite.
Regular dates, finally, are said to be in the tamar stage, when they’re
dark brown, fully cured and more blistered in appearance.
VERSATILITY
Be it, that the date palm historically has been so closely interknit
in the farmer’s life and environment, or that the “Tree of Life” with
its single head and trunk and division into male and female sexes
with a corresponding reproductive system, was felt to resemble that
of humans, the fact has transpired that the date palm has always
had an aura of mystique around it, which at times developed into a
palm cult. In Assyrian times, for instance, the palm was worshipped
and depicted frequently in decorative art and for the embellishment
has been witnessed in different times and places and, perhaps less
pronounced, skill persists to date in the traditional date producing
countries.
Medically, dates were once recommended in mouth washes (an
application most likely frowned upon by a present-day dentist.
Dates formed part of various ointments, bandages and opthalmic
prescriptions and Plinius reports: “dates are applied with quinces,
wax and saffran to the stomach, bladder, belly and intestines. They
heal bruises”.
A notable Sheikh in the 16th Century elaborates: “dates fortify the
body, enrich the blood, cure pains in the back and when boiled with
milk they cut short fever and ague”. And from the same source: “the
sap of leaves is a remedy for nervousness, kidney trouble and putrid
wounds and calms the effervescence of the blood. Burnt seeds
are made in an ointment for ulcers or a collyrium that produce long
eyelashes”.
Through the centuries the use of palm products in the date producing
areas was diffused in all sectors of the economy from agriculture,
transport and construction, to domestic use and reaching out
also into the urban centres. On occasion the production of these
palm products equalled or became more important than the date
crop itself. The trunk or stem becomes available upon natural or
accidental death of the palm or by forced removal. The soft growing
point or terminal bud, sweet in taste, can be consumed either
raw as a salad or as a cooked vegetable somewhat resembling
artichoke hearts though this varies with the palm variety.
In time of food scarcity the inside of the trunk has been pulverized
and turned into a coarse flour for human consumption. But the
trunk’s main use is for its wood, which intrinsically is not of high
quality because of the coarse vascular bundles (monocotolydon)
but it has great tensile strength. Its use is therefore geared to exploit
this characteristic such as for poles, beams, rafters, lintels, girders,
pillars, jetties and light foot bridges. For this purpose they can be
used whole or split in half or quarters. Hollowed out half trunks are
used as conduits for water, or at shorter lengths for mangers and
troughs. Sawn into coarse planks they are made up into doors,
shutters and staircases for houses.
Rustic furniture has also been made though trunkwood, however,
because of its coarse vascular structure, is difficult to cut, finish and
polish. And finally, the trunks are also used as firewood.
Every year under normal growth conditions an average of 12 to 15
new leaves are formed by the palm and consequently the same
amount can be expected to be cut as part of the maintenance of
the palm. Taken over hundreds or thousands of trees this can lead
to large numbers of leaves becoming available annually.
Leaves offer the most varied end use opportunities - whole leaves
are used in fencing by sticking them into the ground and holding
them together with two or three layers of rope made of the leaflets,
or in partitioning in houses and enclosures of terraces providing
privacy but keeping a certain ventilation. Leaves are further used as
roofing to give shade or for newly planted offshoots. Where mud is
used in house construction whole date leaves may be laid across
the ceiling beams (made of the trunk) in a thick bedding upon which
a layer of mud is poured to form the first floor or roof cover.
Leaf bases sharpened at the thin end and hammered in a close
pack have been used to line the walls of open wells when the usual
brick or stone are not available. They were used by fishermen to
float their nets and by the same principle helped children to learn to
swim. The base can be split and beaten out with the resulting fibre
mass being used as a hand broom. And, like other fibrous parts of
the palm, leaf bases are particularly suited as a fuel.
The most widespread use of the midrib is making crates, but also
furniture. There is a great variation in size and type of the containers,
adapted to the specific purpose, but the principles of construction
are basically the same.
Starting from basic operations and with increasing artisanal skills
a wide variety of containers has emerged, from simple fruit crates,
birdcages and chicken coops to double deck twin cages, sometimes
with sliding doors, hung on a donkey’s, or a camel’s back to carry a
wide variety of fowl and other produce to the market.
Next time you need to sweeten a recipe, make your own energy
bars, or mask the green flavour in your smoothies, look no further
than the humble date. Their lovely flavour and beneficial qualities
bring sweetness to any food. Sure, they aren’t sugar-free, but they
won’t hurt your efforts to reduce your sugar. What you really want
to do is reduce artificial and refined sugars from your diet, not the
beautiful, natural sugars in whole dates.
‘The sap of leaves is a remedy for nervousness, kidney trouble and putrid
wounds and calms the effervescence of the
blood’
NUTRITIONAL VALUEIf you’re looking for fibre, potassium, or copper, look no
further than dates. While dates are rich in many vital nutrients
and therefore offer many health benefits, the fruit is so small
that you’ll need to consume a larger quantity to intake the
necessary amount.
The following nutritional data outlines some of the key
nutrients found in dates, and is based on a 100g serving
of the fruit.
Fibre 6.7 grams. 27% RDA.
Potassium 696 milligrams. 20% RDA.
Copper 0.4 milligrams. 18% RDA.
Manganese 0.3 milligrams. 15% RDA.
Magnesium 54 milligrams. 14% RDA.
Vitamin B6 0.2 milligrams. 12% RDA.
Note: Dates are high in sugar content – coming in at a whopping 66.5 grams per 100 gram serving of the fruit. It is recommended to lessen sugar consumption as much as possible, even when the sugar is being consumed from fruit.
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UNDERSTANDING THE DANGERS OF OVERExPOSURE
Sun exposure isn’t necessarily bad – it is a key source of
Vitamin D. As with all good things, however, keep exposure
in moderation. The ideal maximum is 15 minutes before 10am
or after 2pm. Anything over is considered overexposure, and
any exposure during midday – when the sun is at its harshest
– should be limited (if not altogether avoided). Sun rays at
this time of day are 10% UVB and 90% UVA: a combination
that can cause melanoma, the deadliest form of skin cancer.
UVA VS. UVB RAYS: WHAT’S THE DIFFERENCE?
On average, most people have already been exposed to
large amounts of UVA rays throughout their lifetimes. Though
less intense than UVB rays, UVA rays are 30–50 times more
prevalent and are present during all hours of daylight – even
on the cloudiest of days – making it necessary to incorporate
SPF protection into your everyday routine.
Wrinkles and sunspots are largely caused by these rays. Able
to penetrate glass and deep into the skin, these rays speed
up the aging process and contribute to – if not initiate – the
development of skin cancers below the surface.
UVB rays cause sun burns and reddening. While UVA rays
penetrate beyond the superficial layers, UVB rays damage
the skin’s surface layers. Its intensity differs by time of
day, locale, forecast, and season, but still holds potential
in causing sun damage. These are the rays responsible for
change in darkness of skin pigmentation, age spots, and the
more common tumors that may ultimately evolve into cancer.
SUN DAMAGE AND AGING
Signs associated with aging - wrinkles, freckles, skin thinning,
sage spots, uneven pigmentation – are the aftermath of sun
damage. Ninety-percent of wrinkles are caused by the sun,
and while intentional overexposure (tanning, sunbathing)
is incredibly harmful, two-thirds of all sun damage is,
surprisingly, incidental (walking the dog, driving).
Thus said, sunscreen is not limited to the poolside or beach
– it should be applied on a daily basis. Choose moisturisers
and body lotions with SPF, and if possible, always choose a
higher SPF for your face. Don’t forget your hands especially
when driving. Hands are an instant giveaway to your true
age, so invest in a hand cream that offers SPF protection.
And it’s not just for women, the sun’s rays are indiscriminate
and everyone should apply SPF regularly.
SUMMER SKIN TIPS
Dress to protect. Lightweight, cotton cover-ups along with a
cap or broad-brimmed hat will act as shields from UV rays.
Apply sunscreen religiously. Always apply sunscreen 20
minutes prior to allow time for the product to absorb into
the skin; re-apply every few hours or as needed. Look for
sunscreens that offer protection for both UVA and UVB rays
– keep in mind that a high SPF number is no longer enough.
Don’t skimp on eye creams and lip protection. Sun exposure
will gradually thin skin and cause wrinkles. Protect the
delicate areas of your face with appropriate creams and
balms. Apply and liberally re-apply a lip balm with SPF15.
Also, with summer comes open-toed shoes and sandals.
Take into account that sunscreen will rub off faster from
rubbing against the straps of your shoes and abrasive sand.
Re-apply more frequently to prevent burnt feet.
Keep hydrated. Drink water throughout the day. If you’re on
the go, try bringing a bottle and a container of fresh fruit on
the go to prevent dehydration and heat stroke.
Sunscreen is not limited to the poolside or beach – it should be applied on a daily basis, so choose moisturisers and body lotions with SPF if possible.
stop the sizzleskin care for summer
It’s almost time for summer holidays and for most, that means shorts, sandals, bathing suits, and lots of sunshine. But
beware, this time outdoors although healthy, unprotected skin can lead to cancer. Sun exposure is, essentially, subjecting
yourself to sun damage. Preventative measures in preparing and caring for it are crucial in keeping your skin in tip-top
condition for now and many years to come.
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May 2015 n Issue 24
rawdelicious and diverse?
eating
Raw food consists of (usually
plant) food that is uncooked and
unprocessed, such food often termed
“live” or “living”. The raw food diet is
based on the belief that a high-enzyme
diet will ensure optimal health.
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to cook or not to cookcould eating raw be better for you?
Enzymes help us to digest food; raw food contains enzymes
already to assist this process. When we cook food, the naturally
occurring enzymes are destroyed by heat (over 48ºC), and our
own bodies need to produce the enzymes to digest the food. It is
thought that this places too much pressure on our bodies, having to
both manufacture the enzymes needed, and digest the food at the
same time. Cooking is also thought to diminish the nutritional value
and “life force” of food. Other reasons for why people follow a raw
food diet vary and can include losing weight, anti-aging properties,
health benefits, physical performance benefits, and for a growing
number of people, as a way of fitting in with a green lifestyle. Many
raw food diet followers are vegan owing to a personal belief that
consumption of animals is unethical and unhealthy. A raw food diet
can be incredibly delicious and diverse and provided that you do
adequate research, it can be well-balanced in nutrients.
VITAMINS
Without vitamins our cells would not function properly and thus
our organs would suffer and eventually we would no longer be
able to survive. They help regulate metabolism, help convert fat
and carbohydrates into energy, and assist in forming bone and
tissue. Some experts estimate that the overall nutrient destruction
by cooking food is as high as 80%. Tests have shown that we will
lose 50% of the B vitamins while B1 and B12 can lose up
to 96%. 97% of folic acid is destroyed as well
as 70-80% of vitamin C.
MINERALS
Seventeen of the thirty elements
known to be essential to
life are metals. Mineral
deficiencies cause disease
in humans. Minerals
also have a synergistic
relationship with vitamins.
They help each other
help us. When foods
are cooked, many of the
minerals are destroyed, or altered, rendering them useless and
also unable to assist our friends the vitamins.
PHYTONUTRIENTS
These are what give fruits and vegetables their colour. Phytos
protect the body and fight disease. They also fight cancer and help
your heart. Phytonutrients are at the leading edge of research on
nutrition. They provide medicine for cell health. And once again,
in freshly harvested plant foods can be destroyed or removed by
cooking.
WHY EAT RAW?
It just starts to make sense. If cooking destroys the vital and
essential nutrients that we need to stay healthy, eating our food
raw does the opposite. It provides us with what we need for our
health and well being. There are on the other hand some pretty
convincing arguments as to why as humans we should not be on
a raw food diet.
THE OTHER SIDE OF THE ARGUMENT
Many vegetables in the cruciferous family such as kale, broccoli,
cauliflower, cabbage, mustard greens and brussel sprouts contain
what are known as goitrogens. Goitrogens are naturally occurring
compounds in some foods that may block thyroid function and can
eventually lead to goiter and hypothyroidism. For people with an
already weakened thyroid function, or for those who have
a propensity to thyroid disorders, goitrogens
can worsen the ability of your thyroid
to produce important hormones.
Goitrogens can be deactivated
by heat. So, cooking your
vegetables can deactivate a
good amount of goitrogens.
Raw vegetables also tend to
be hard on your digestion.
Plants and vegetables
have cellulose and other
fibrous structures that our
stomachs have a hard time
breaking down. Our stomachs are not like vegetarian animals
such as cows. Many of these animals have extra stomachs to
help break down and digest the tough plants and grasses they
eat. Humans, unfortunately, don’t have these extra stomachs to
break down all the fibrous cellulose contained in plants which
makes it especially difficult to digest vegetable fibres. When
we’re constantly eating foods that our bodies cannot digest, our
ability to digest foods in general is weakened. This can cause
bloating, indigestion, constipation or loose stools, weight gain,
malnutrition, food allergies and a lowered immune system. Our
digestive system is a key element to good health, so it’s important
to ensure it is healthy and functioning properly.
If we are unable to digest our foods, there’s a good chance that
we’re not absorbing many of the nutrients in the foods we eat.
A lot of the nutrients in vegetables are stored in its tough fibres.
Unless we break down these vegetable fibres, our bodies will
not be able to use these nutrients. Cooking with low to medium
heat is usually enough to help break down or ‘predigest’ these
fibres so that we can access the minerals and nutrients. The
occasional salad here and there probably won’t do much harm
but if you’re eating raw foods on a daily basis, you might want
to take a look at whether they could be contributing to any
health issues you might be having.
Happy eating!
CREAM-BASED ICE-CREAM
Ingredients: [2 cups heavy cream, 1 cup whole milk, 2/3
cup sugar, 1 tsp vanilla extract. Optional: Add 1/2 cup
cocoa powder for chocolate ice cream]
METHOD: It’s easy to make a wide variety of ice cream
flavours by starting with a good vanilla ice cream base.
Cream-based ice cream is a bit icier and lighter than
custard-based ice cream. This recipe will make one quart
of ice cream, so double it if you want more. Mix up the
following ingredients in a saucepan. Heat until the sugar
dissolves. Place the saucepan over medium high heat
and heat the mixture, stirring constantly, until the sugar
completely dissolves. Chill the
mixture in the refrigerator. Pour
the cream base into a bowl,
cover it, and place it in the
refrigerator to cool down for
an hour or two. Freeze the ice
cream in an ice cream maker.
Pour the chilled base into your
ice cream maker and freeze
according to the manufacturer’s
instructions. Depending on what type of ice cream maker
you have, the freezing process might take one or more
hours. Add mix-ins. When the ice cream is partially frozen,
add your favourite mix-ins to flavour your ice cream. A
vanilla base tastes wonderful with just about any type of
fruit, candy or nut. Add a cup of your favourite. Finish
freezing the ice cream. Turn the ice cream maker back
on to finish the freezing process, then put the ice cream
in the freezer for about 3 hours to firm it up. Enjoy your
ice cream once it’s frozen solid and creamy.
whip up some ice-creamor a fruity delicious zingy summery sorbet
Who doesn’t love ice-cream. Especially when the temperatures
are soaring and the only thing to cool you down is a sorbet or
a creamy Mr Whippy!
ORIGINS are known to reach back as far as the second
century B.C., although no specific date of origin nor inventor
has been indisputably credited with its discovery. We know
that Alexander the Great enjoyed snow and ice flavoured
with honey and nectar. Biblical references also show that
King Solomon was fond of iced drinks during harvesting.
During the Roman Empire, Nero Claudius Caesar (A.D. 54-
86) frequently sent runners into the mountains for snow,
which was then flavoured with fruits and juices.
Over a thousand years later, Marco Polo returned to Italy
from the Far East with a recipe that closely resembled what
is now called sherbet. Historians estimate that this recipe
evolved into ice cream sometime in the 16th century with
England discovering it at the same time, or perhaps even
earlier than the Italians.
SORBET Fruit + Sugar = Sorbet. The word ‘sorbet’ is
derived from the Arab word ‘Sharab’ (drink). Folklore holds
that Roman Emperor, Nero, invented sorbet during the first
century AD when he had runners pass buckets of snow hand
over hand from the mountains to his banquet hall where it
was then mixed with honey and wine. Much easier these
days, sorbets are a simple combination of fresh fruit or fruit
juice with sugar. That’s it! About 2 pounds of fruit will be
perfect for making a quart of sorbet — that comes out to
about 5 cups of chopped fruit. A little more or less is fine; this
is a basic formula, not an exact science. Puree this fruit and
add a little sugar, and that’s your sorbet base.
The easiest way to add sugar is to make a simple sugar
syrup. Simmer equal parts sugar and water until the sugar
is dissolved and let it cool. Most summer fruits are sweet
enough on their own that we barely need to add any sugar.
Remember, though, that freezing dulls sweet flavours, so we
want the base to taste slightly too sweet before we freeze. 21
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DELIcATEssE REcOmmENDs!
New in store ...take a look at some new and exciting additions to our range
NADIyA LUxURy DATES WITh NUTS
Nadiya, a Dubai based company, specialise in delivering high quality and unique
presentation gift boxes that reflect local heritage and the traditions of Arabian
hospitality. Nadiya selects only the finest quality Arabian dates for their specially
created gift boxes working with many of the farms considered to be the world’s
finest producers of dates in terms of taste, colour and size.
LIWA PREMIUM DATES A special time of year deserves a special kind of date - Liwa dates. This range of
Khudri, Sellaj Mabroom, and Sagai premium dates are packaged ready to enjoy
when breaking your fast or just as an extra special treat.
(Ramadan Kareem)
May 2015 n Issue 24
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MRS CRIMBLE’S hOME BAkE PASTRy MIx
This home bake mix provides the perfect opportunity to add
your own touch to create delicious gluten-free food so go on
and bake with love
TOTAL SWEET xyLITOL
Completely natural xylitol (sugar free), this low carb, low GI
sugar alternative brings many health benefits, making it perfect
for dieters, diabetics, children, and anyone concerned about
oral health and general well being.
TIANA COCONUT BAkING FLOUR
The ideal choice if you have sensitivity to gluten or wheat, you
are on a gluten-free diet or wheat free diet. Also suitable for low-
carb, high fibre, low glycemic or raw diets. It is 100% pure de-
fatted raw and is ideal for all of your baking and cooking needs.
BIONA COCONUT FLOUR AND CREAMED COCONUT
Made from the finest selected organic coconuts, a healthy
alternative to wheat and other grain flours. Ideal for both sweet
and savoury baking.
NANNy CARE GOAT MILk POWDER
Follow on milk - A goat milk based formula designed to
complement the weaning diet from 6 months. It helps to provide
key nutrients. Rich source of Vitamin D, Vitamins A & C (for a
normal development of the immune system), Iron, Calcium and
Vitamin D.
Growing up milk - A fortified goat milk drink, suitable from 12
months onwards.
Both should be used as part of a normal, varied and healthy diet.
MRS CRIMBLE’S SNACkS AND CAkES
The Mrs. Crimble’s brand has been around longer than you might
have realised - launched in 1979 and sold direct to stores in the
London area. More recently the company has become known for
its range of cakes, biscuits, snacks and treats which are now
deliciously Gluten Free.
The award-winning Cheese Bites are great tasting snacks. All
the boring old wheat flour is replaced with real cheese (which
makes up a whopping 48% of the ingredients) and they are
baked rather than fried. They are a great example of gluten-free
products being an improvement - not a compromise.
They even won the 2009 ‘Free From’ Award for the best tasting
Savoury Snack and Biscuit.
Corn Cakes provide the tasty alternative to rice cakes and
crispbreads. Great for ‘snackers’ and «dieters» alike with their
full flavour and low fat content.
We love cheese and we love crackers! Crispy, crunchy, baked
not fried and so deliciously gluten-free. Go on and share the love
with these Hot Chilli Cheese Crackers.
Bakewell Slices are made from a classic recipe and deliciously
gluten-free. Toasted almonds, light moist sponge, fruity jam and
a pastry base, baked with love the Mrs. Crimble’s way. So go on
and share the love.
Likewise, the Double Chocolate Brownies and Country Fruit
Slices. Baked with love - and it tastes like it!
Mrs Crimble’s chocolate coated rice cakes are super delicious.
Made from puffed rice, they are baked and not fried then coated
with delicious chocolate topping.
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May 2015 n Issue 24
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Available at all leading Hypermarkets & Supermarkets.Multiplex International LLC - Exclusive Distributor for UAE, Oman & Qatar.
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RIGhT GUARD ShOWER WOMEN
Experience the feeling of beautifully replenished skin with Right
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making it feel replenished. Or Shower + Lotion and experience the
feeling of irresistibly soft skin
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TIMOTEI 0%
Timotei Pure Shampoo is a pure and natural shampoo designed for
normal to greasy hair. It is infused with natural and organic green
tea extracts to revitalise, refresh and leave your hair looking radiant
and shiny. It uses 100% natural extracts and is free from parabens
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naturally beautiful.
(Pure)
SURE DEODERANT
Motionsense™ technology was inspired by your movements;
Maximum Protection scientifically proven to help with excessive
sweating when you need it most; and our Invisible Black + White
range protects your clothes from stains. So whether you’re scaling
a mountain, running for the bus, presenting to your boss or going
on a date, you can be confident of the best sweat protection.
Sure Men Quantum, is an energising scent with fresh citrus, spices
and wood tones.
May 2015 n Issue 24
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January 2014 n Issue 17
Pomi Tomateos.ai 1 3/12/15 4:16 PM
May 2015 n Issue 24
MR ShEEN MULTI-SURFACE WIPES
The quick and easy way to clean and dust a wide variety of
surfaces. Air Wick’s long lasting fragrance will revive your home
and awaken your senses.
FEBREzE AIR EFFECTS
There’s no cover-up here: Air Effects eliminates tough odours, and
leaves behind a light, fresh scent.
Treat your senses to a tropical vacation with the fruity freshness
of lush island flowers, orange zest, or a touch of woodsy warmth.
DRy LIkE ME
The Smarter Way to Potty Train - By adding an absorbent layer
to your child’s favourite pants, it gives them extra confidence and
helps to reduce the challenges of potty training. When placed
in the child’s pants, Dry Like Me pads help them recognise their
body’s clues for the loo, so when they do have little accidents,
they begin to understand (and react to) what’s happening. It’s this
increased awareness that holds the key to making real progress.
That seems to be one of the problems with nappies and pull-ups.
A number of healthcare professionals are of the opinion that pull-
ups and nappies offer children very little incentive to staying dry as
there’s need for them to change their learned behaviour. And as
Dry Like Me reduces the stress of the occasional mess, you can be
more relaxed, which naturally allows your little one to feel happier
and more confident.
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May 2015 n Issue 24
33
SWIM WITH ‘SEA GYPSIES’ IN MYANMAR
The Mergui archipelago, in the far south of Myanmar, is home to a unique ethnic group
called the Moken who live a semi-aquatic life aboard hand-built boats where they survive
by spear and net fishing and foraging. The Moken spend so much time diving in search of
shellfish that their eyes have adapted to underwater conditions, giving them ‘water vision’.
Visitors can stay on one of the many Moken islands and meet the friendly and welcoming
Moken people. While there, you can visit their villages, rent boats, sea kayak, scuba dive
or simply swim with the ‘sea gypsies’.
GO FOR A FAMILY WALK WITH A DONKEY IN FRANCE
For a family holiday to remember, discover the spectacular Mercantour Alps in the South
of France with your very own donkey. Travelling with the affectionate animals is the perfect
way to make the unexplored hidden mountains accessible to families, plus the kids will
love having their new friend along for the ride.
SPEND A FORTNIGHT WITH NOVICE BUDDHIST MONKS IN LAOS
In the beautiful ancient city of Luange Prabang, northern central Laos, you can teach
English to young Buddhist monks on a volunteering holiday. GVI’s Volunteer with Buddhist
Novice Monks in Laos trip takes place in an idyllic setting at the meeting of the Nam
Khan and Mekong rivers, renowned for its Buddhist temples and monasteries. As well as
working closely with novice monks, you’ll learn about Lao culture, history and food, visit
the local sights and enjoy a weekend on the banks of the Mekong River.
CATCH SNAKES WITH TRIBESMEN IN INDIA
Stay at Vivanta by Taj Fisherman’s Cove, built on an old Dutch fort overlooking the Bay
of Bengal in Chennai, and you can take part in the unique experience of snake catching.
You’ll accompany Irula tribesmen, who are specialists in snake catching, into the forests
for a close and insightful encounter with snakes. Poison will be deftly collected from the
snakes for medicinal use, after which the unharmed creatures are set free.
TRAIN LIKE WARRIOR GENGHIS KHAN IN MONGOLIA
For the ultimate adventure, head for Mongolia and you’ll be shown what it was really like
to be a warrior under the Great Khan. Dressed in full costume and staying in nomadic
tents, you’ll spend days training in 13th-century battle skills and discover the reasons that
gave the warriors such power. You will learn bow and arrow making, field cooking, how
to shoot from horseback and the art of lighting campfires quickly so as to confuse the
enemy at night.
Make this year’s summer getaway a
real departure from the traditional sun,
sea and sand
a unique
holiday
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May 2015 n Issue 24
summerFrom sleeping in a nomadic tent, to tramping the pristine Mercantour Alps
there are so many more options for a summer break. Try one of these unique
getaways and you never know, you might just like it!
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May 2015 n Issue 24
beijingspring
in
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May 2015 n Issue 24
words and pictures Louise Adamson
35
The very best time of the year to witness the burst of spring as it brightens up a grim, grey, city.
Beijing has to be the epitome of the phrase, so much to see,
so little time. Especially as the city is a sprawling mass, with
a growing traffic problem. Getting anywhere on a weekday
takes forever and a day, so you are best advised to plan your
itinerary with military precision. Some areas like the Great
Wall are a good couple of hours’ drive which if you want to
include it in your itinerary, will take most part of the day if you
are to explore it properly. But more of ‘The Wall’ later.
The outskirts are barren and grim. The city, is grey and grim.
However. As much as the pollution blocks the blue sky that is
surely beyond the industrial cloud permanently in residence
over the capital, spring brings with it a much-needed injection
of colour as well as some wonderful floral aromas. Magnolia,
cherry, apricot and pear blossoms, and wafting as you stroll
along an open sewer, the gentle scents of lilac permeating
the air. Surely a genius idea by some switched-on landscape
architect, as it manages to mask the sewer’s ugly concrete
mass and the stomach-churning smells that go with it.
Beijing, the capital of the People’s Republic of China, is one
of the most populous cities in the world - second only after
Shanghai as China’s largest city. It claims to be the 3rd largest
in the world - its city limits seemingly having no visible limit! The
population as of 2013 was 20,150,000 - and it shows. Bicycles
have long been replaced by cars with wide roads to accommodate
them, and as it continues to mushroom, it’s hard to even begin to
imagine what it might be like in a few year’s time. The city spreads
out in concentric ring roads. The Second Ring Road traces the old
city walls and the Sixth Ring Road connects satellite towns in the
surrounding suburbs and they are just heaving with cars, bikes,
tin boxes on wheels, all heading in or out of the city centre be it
day or night. You would be wise to factor this stunted travelling
time into your schedule if you are short of time - and choose your
sights carefully.
The city’s history dates back three millennia and is complex to say
the least. As the last of the Four Great Ancient Capitals of China,
Beijing has been the political centre of the country for much of the
past eight centuries. The city is renowned for its opulent palaces,
temples, parks and gardens, tombs, walls and gates, and its art
treasures and universities have made it a centre of culture and
art in China.
But perhaps one of the most surprising areas of the city is
District 798, Beijing’s answer to New York’s SoHo or Brooklyn.
A burgeoning art district housed in a former munitions factory,
it became a lively hub for artists circa 2000, before more
recently becoming a gentrified version of itself. Like its New York
counterparts, with increasing popularity and rent prices, younger
artists have since relocated to the outer reaches of the city,
leaving behind scores of galleries and museums, boutique shops,
popular cafés and slick bars.
The artists that remain work closely with local establishments like
the Opposite House, adding to the hotel’s distinctive art-gallery
aesthetic. What’s even more surprising than the district itself is
the art inside. Keeping in mind this is a city where Facebook and
Twitter are banned, where you need to win a lottery for the right
to buy a car, and where government officials have in the past
arrived at artist studios to monitor what was being expressed,
the artwork here is surprisingly avant-garde and well worth a visit.
Boasting a massive seven UNESCO World Heritage Sites – the
Forbidden City, Temple of Heaven, Summer Palace, Ming Tombs,
Zhoukoudian, Great Wall, and the Grand Canal, there is no
shortage of things to see - but what you might be short of, is time
to see them all. The rest of China all seem to want to see them
too, so you are never without an accompanying crowd. And be
prepared to stand out - as a westerner you are in the minority
here standing out like a sore thumb.
People say that the real culture of Beijing is the culture of the
Hutong and Courtyards. How true that is. And choosing to stay in 3736
May 2015 n Issue 24
Traditionally prepared and cooked Peking Duck
a small boutique hotel for my 3 days was a real find. At the end
of my street, the wicker steamers on the alleyway breakfast stalls
are brimming with baozi, hot buns full of meat or red-bean paste.
Or there’s warm flatbread with spring onions. And fresh peaches
and lychees at the greengrocer’s next door. Approach the city
from the wrong angle, though - the airport expressway on a rainy
summer day, for instance - and it can seem hellish.
Hutong is a Mongolian word meaning water well. At 9m wide,
it is the name given to a lane or small street that originated
during the Yuan Dynasty (1271–1368). Now they have become
representatives of local culture. In the Yuan Dynasty, Mongolians
attached great importance to water, so almost every community
in the city was designed around a well, which provided the daily
water for the locals.
In the past, Beijing was composed of hundreds of courtyards
around the Forbidden City, and these lanes stretched out in all
four directions, connecting the different kinds of courtyards in the
city. Although originally formed in the Yuan Dynasty, the building
of the these developed fast during the Ming and Qing dynasties.
It is said that by 1949 there were as many as 3,250. But with the
passage of time, and the requirement for city construction, the
number of them has fallen dramatically and now no more than
1,000 remain.
The lanes have their own layout and structure, and when viewed
from the air the combination of the lanes and courtyards resemble
a chessboard with delicate gardens, fine rockeries and ancient
ruins. Entering any of the lanes, one can feel the deep and warm
relationships among people, which is rarely found in this modern
and bustling city.
In the twisted lanes one can experience the life of the ancient
Beijing people. The bathrooms and public toilets can be found
in these lanes. Shops sell all kinds of goods that satisfy the local
people’s daily needs. It is just like a community. Gossiping in
these lanes is a common scene as it is the main way for people to
strengthen their relationship.
Another iconic piece of history is the Great Wall. A visit there
was a must for me. Which part of it depends on your sense of
adventure and fitness. Even after you dispense with the myths
that it is a single continuous structure and that it can be seen
from space (it can’t, any more than a fishing line can be seen from
the other side of a river), China’s best-known attraction is still
mind-boggling. The world’s largest historical site is referred to in
Mandarin as Wanli Changcheng (“10,000-Li Long Wall” or simply
“Very Long Wall”). It begins at Shanhaiguan on the Bo Hai Sea and
snakes west to a fort at Jiayu Guan in the Gobi Desert. Its origins
date back to the Warring States Period (453-221 B.C.), when rival
kingdoms began building defensive walls to thwart each other’s 3938
May 2015 n Issue 24
A young food market chef tends to his roasting birds
Fresh mushrooms on a street barrow, barbecued scorpions anyone?Caramel coated walnuts. bowls of octopus tentacles with steaming hot broth
41
Steamed buns are cooked fresh on the market
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May 2015 n Issue 24 May 2015 n Issue 24
May 2015 n Issue 24
our Y20 each and marched upwards towards the now visible
wall. A steep climb of perhaps just 1km. A good 30 mins
later you will find yourself standing on top of this wild and
wonderful piece of history, taking in the winding Wall from
both directions - up and over impossibly pointy peaks. It’s
hard to imagine how, let alone why this route was chosen.
The peaks themselves impenetrable barriers, let alone with a
high stone wall and guarded watchtower every 500m running
on top of it.
People with vertigo take note, some sections here are
perilously close the edge, the wall in many sections is steep
and crumbling. But you will find you are alone - not many
people venture to these sections as they are listed as closed
to the public. Where the wall is too fragile or dangerous,
paths lead off to the side leading hikers through the mass
of blossom tress blanketing the hillsides. Obvious in some
places, not so much in others. Although we ventured onto
the Wall alone, if you are easily lost or flustered, you might
hire the services of a guide for the day who will take you
confidently from Jinqou, 8km to Mu Tian Yu where the Wall is
completely restored and scrambling on all fours is no longer
necessary.
Once at Mu Tian Yu, the scenery changes. This well-restored
section a magnet for tourist buses and perhaps the slightly
less fit. Not a crumbling brick in sight, just flags on poles
leading herds of colour-coded hats around like sheep -
through vendors urging you to buy cold drinks, ice-cream
or some unidentifiable snack on a stick. Options for getting
up on the Wall here consist of climbing a large number of
stone steps, or buying a ticket for the cable car. For getting
down, it’s the stone steps or cable car again - or toboggan,
which has to be the most fun way to get back to the bottom
via a tin chute on a wheeled trolley with hand brake. A
bit theme-parky, but how many people can claim to have
tobogganed down from the Great Wall of China?
Being the tourist haven that it is, you will find a burger joint,
sandwich chain, coffee shops and pizza place, as well as a
museum, and souvenir village with overly enthusiastic sales
men and women selling all manner of cheap and cheerful
momentos at inflated prices. If you do see something you
can’t live without, haggle, haggle and haggle some more,
these guys are pros when it comes to separating you from
your well-earned cash.
A trip to Bejing would not be complete without a visit to the
Summer Palace. Situated in the Haidian District northwest
of Beijing City, it is 15km from central Beijing and accessible
by underground train network - highly recommended if you
don’t want to sit in traffic all day. Being the largest and
most well-preserved royal park in China, it greatly influences
Chinese horticulture and landscape with its famous natural
views and cultural interests, which also has long since been
recognised as ‘The Museum of Royal Gardens’.
The construction started in 1750 as a luxurious royal garden
for royal families to rest and entertain and there is no better
time too witness its beauty than in spring. It later became
the main residence of royal members in the end of the Qing
Dynasty. However, like most of the gardens of Beijing, it
could not elude the rampages of the Anglo-French Allied
Contrasting contemporary art at 798 district meets
centuries old architecture of the Summer palace
armies. The king of Qin, who eventually conquered the other
states to become the first emperor of a unified China, engaged
in large-scale wall building toward the end of his reign, although
tales of 300,000 conscripted labourers are embellishments of
subsequent dynasties. During the Han dynasty (206 B.C.-A.D.
220), the Wall was extended west, and additions were made in
completely different locations, according to the military needs of
the day.
Although many tour guides will try to persuade you otherwise,
the Ming Wall you see today is unrelated to the Qin Wall, which
lies far to the north. The Ming even went to the trouble of calling
their wall Bian Qiang (Frontier Wall) to avoid comparisons with
the tyrannical first emperor of China, Qin Shi Huangdi. The
original Wall was built almost entirely from tamped earth, and
often crumbled away within decades of being constructed. Talk
of satellite-mapping the current Wall is fanciful - for most of its
length, the structure is barely visible from the ground. This, and
the fact that there is no single “Great Wall” makes it impossible to
pin down the Wall’s precise length.
The Wall’s most easily visited sections are Ba Da Ling and Juyong
Guan, while Mutianyu, Jin Shan Ling, and the vertiginous Simatai
require a full day’s outing and some nerves of steel. We wanted
to see both wild and restored, so we headed for Jianqou in the
early morning. Well, it was early when we set off, it was almost
midday by the time we got to the start point. Our errant taxi
driver had obviously never been to the ‘wild’ wall, nor was he
able to navigate via GPS. Leaving us to suggest that we might
just stop at the Tourist Information, that we had passed three
times already, and ask for directions. You would be advised to
make sure your driver is actually familiar with this section of the
Wall if you intend to venture out there. As much as Beijing is a
modern metropolis with a young, university-educated population,
virtually no one speaks English. And unless you are familiar with
the singsongy, complex sounds of the Mandarin language, even
trying to say the words from a phrase book are met with very
blank looks. Adding to that can also be some uneducated locals
who look at the Chinese characters but cannot read. It can make
for a frustrating, and time consuming exercise.
Finally at Jinqou after driving through this agricultural treasure
chest region of cherries, chestnuts and rainbow trout, we paid 42
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May 2015 n Issue 24
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Force and was destroyed by fire and it was recorded that
Empress Dowager Cixi embezzled navy funds to reconstruct
it as a resort in which to spend the rest of her life. This place
radiates the natural beauty and the grandeur of royal gardens
and occupies an area of 300.59 hectares (742.8 acres) - so
don’t forget your walking shoes.
For those looking less for historical sights and are here for
an authentic shopping experience, Panjiayuan Market in the
south of the capital would be an option. Exploring the rows
of stalls and specialised sections, you will stumble across
antique paintings and calligraphy, jade jewellery, wooden and
lacquered boxes, carved bone opium pipes, and many other
relics from a bygone era, such as the Ming or Qing dynasties.
Of course, some are fake - like those you think you got for
a bargain. The flea market is at its best on weekends, when
sellers from all parts of China arrive with their local crafts and
specialities. If you don’t like crowds, it’s not the place for you.
When you feel like it’s time to eat, which for locals is every
minute of the day, try Snack Street - touristy it may be, but
if you go with a open mind and an empty stomach, you’ll be
richly rewarded at Wangfujing market. Street snacks from all
over China feature here, from the tasty shredded lamb and
coriander “burgers” from Shanxi Province, to the dreaded
scorpions or snakes on sticks from Shandong.
The jian bing is a savoury pancake originally from China’s
east coast that’s perfect for a filling, on-the-go bite. Street
stands usually consist of a hot plate on the back of a bike and
appear around breakfast and lunchtime. The pancake mixture
is spread on to the hot plate with a single flourish, and egg is
spread on top. A smear of dark, sweet wheat sauce is followed
by a sprinkling of fresh chilli and green onions. Finally, the key
ingredient: a sheet of crunchy fried dough that’s bashed into
the folds of the pancake before it’s handed over to you in a
totally impractical thin plastic bag.
One thing is for sure, you will not go hungry in Beijing, even if
you can’t stomach the traditional foods, there’s McD and KFC,
but from morning Baozi (Otherwise known as steamed buns,
the Chinese usually eat these for breakfast, so you’ll have to
get in line with the locals at 8am to enjoy the best ones. About
the size of a fist, the extremely light and fluffy dough keeps the
filling piping hot until you take a bite) till late at night where you
can wait on stools outside of the most popular restaurants
eating complimentary sunflower seeds and faffing with your
smartphone until a table inside becomes available. Try it, try
it all. The crunchier, more gelatinous, more gristly (and grisly)
and chewy the better.
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It’s almost that time of year again, Ramadan. You’ll probably agree that most of us know the basics. No eating or drinking
in public places, no live entertainment and everyone be a little more modest with their dress code, i.e. cover a little more
flesh - and yes, this means you gentlemen too. But here are a few things you might not be aware of ...
Culturally speaking ...
Ramadan is the month during which fasting is obligatory for all Muslims. It is the ninth month of the Islamic lunar calendar (Hijri year).
Fasting is one of the five pillars of Islam and during Ramadan, Muslims refrain from eating and drinking from dawn to sunset. At
Maghrib, the time of the fourth prayer, the fast is broken and iftar starts.
Piety
The month is a time of piety, charity and good deeds. Muslims refrain from smoking and talking ill of others and they are expected
to spend a large part of their time praying and reading the Quran and helping less fortunate people by giving alms (money) to the
poor or donating food to charity.
Fasting is meant to develop a believer’s moral and spiritual values and keeps them away from greed, selfishness and material
concerns.
Symbols of ramadan
There are some special decorations that are quite symbolic at this special time of year, like the lantern and cannon. The lantern
signifies light and the cannon sounds the time for iftar.
People usually break their fast with dates and water as Prophet Mohammad (PBUH) did, so dates are always on an iftar table.
Even non-Muslims can attend iftar. You should try it at least once during Ramadan as it is a wonderful experience and will allow you
to see, understand and even meet Muslims who are fasting.
The Greeting
The next time you find yourself in line at the supermarket or in the office next to your Muslim colleague, feel free to wish him or her
“Ramadan Mubarak” or “Ramadan Kareem” or simply “Happy Ramadan.”
eid
Eid al-Fitr was originated by the Islamic prophet Muhammad. It is observed on the first of the month of Shawwal at the end of the
month of Ramadan. Eid al-Fitr is celebrated for one, two or three days. Common greetings during this holiday are the Arabic greeting
‘Eid Mubārak (“Blessed Eid”) or ‘Eid Sa‘ād (“Happy Eid”). The religious Eid is a single day during which Muslims are not permitted
to fast. The holiday celebrates the conclusion of the 29 or 30 days of dawn-to-sunset fasting during the entire month of Ramadan.
The day of Eid, therefore, falls on the first day of the month of Shawwal. The date for the start of any lunar Hijri month varies based
on the observation of new moon by local religious authorities, so the exact day of celebration varies by locality. However, in most
countries, it is generally celebrated on the same day as Saudi Arabia.
Respecting Ramadan
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