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RIYADH: Gymkhana Riyadh, inspired by its Michelin-starred London counterpart, offers a refined take on classic and contemporary Indian cuisine.

Gymkhana is presenting a specially curated iftar menu priced at SR235 ($63) per person for the holy month of Ramadan. The meal begins with a selection of Ramadan-inspired mocktails and Saudi gahwa, setting the stage for an indulgent feast.

The starters bring an assortment of textures and flavors, from the crisp pappadum selection served with tomato kalonji chutney and nimbu achari raita to the tangy gol guppas filled with jaljeera, potato, and sprouting moong.

The potli vegetable samosa, paired with chutney, offers a satisfying crunch, while the aloo chaat with tamarind and sev balances sweetness with spice.

For those who enjoy heartier options, the kasoori chicken tikka with moong sprouts and kasundi kachumber add a smoky depth to the spread.

For the main course, diners can choose between dum lamb biryani, Goan prawn curry, or chicken butter masala, each served with dal lasooni and a bread basket. The biryani is fragrant and well-spiced, the prawn curry offers a coastal touch with its coconut-infused sauce, and the butter chicken delivers the comforting, creamy flavors that many expect from a classic North Indian dish.

The dessert selection brings a luxurious end to the meal, with gold leaf badami kheer offering a silky, nutty sweetness, while the gulab jamun with cardamom mawa rabri presents a rich and indulgent bite.

Gymkhana Riyadh’s Ramadan iftar offers a well-balanced mix of tradition and indulgence, making it a great option for those looking to celebrate the season with rich flavors.

However, diners should be prepared for a significant level of spice in many of the dishes, which could be overwhelming for those with a lower tolerance. While the flavors are deep and well executed, the heat level might not be for everyone.

For more information, check the Instagram @gymkhana.sa.

NAJRAN: Wheat produced in Saudi Arabia’s southern region of Najran is in high demand because of its wide use during Ramadan, the Saudi Press Agency reported recently.

Among the most popular type is the Al-Samraa brown wheat, known locally as Al-Bur Al-Najrani, a staple ingredient in numerous popular dishes such as Raqsh and Wafd.

“The increased demand for Najrani wheat during Ramadan is attributed to its high quality, nutritional value, and health benefits,” the SPA reported.

This particular variety is rich in vitamins B and E, folic acid, zinc, and fiber.

Al-Samraa is one of 13 products in Saudi Arabia that have been chosen by the Slow Food organization’s Ark of Taste. Slow Food is a US-based organization that catalogs “delicious and distinctive foods facing extinction” or that need to be recognized.
 

“By identifying and championing these foods, we keep them in production and on our plates,” stated the website of Slow Food, which has added more than 3,500 products from over 150 countries to its International Ark of Taste.

Earlier this month, the regional office of the Ministry of Environment, Water and Agriculture said Najran farmers expect to harvest their wheat crops in March.

Planting began in early October, just before the Kingdom’s winter. Farmers said their crops were cultivated without chemicals and that advancements in agricultural machinery have enhanced efficiency and product quality.

Last year, Al-Samraa was featured in the inaugural Najran Wheat Festival organized by the MEWA and Social Development Bank to showcase the region’s cultural heritage.

“This unhybridized, naturally grown wheat is a heritage we received from our ancestors,” farmer Mohammed Al-Mansour said, according to the SPA.

“We use minimal irrigation to protect it from pests, ensuring its high quality,” Al-Mansour added.

According to the Cooperative Agricultural Association West of Najran, traditional wheat cultivation involves meticulous land preparation and irrigation.

Farmers also rely on animals for land preparation and harvesting. Wheat farming has been made easier today with the introduction of modern planting methods and the use of advanced machinery.