Tadig in the Iranian Period

This may sound not too tempting, but this is a darker, slightly-fed, dark-cooked, rectangular turmeric rice, which is carded from the bottom of the pan after cooking, seen as a first-class delicacy in Persian Food. Like rice baked at the base of Spanish paella, the demand for caramel aspects is very pleasant, and almost in line with the use of deceptive fines.

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Avocado shrimp sandwich at Le Pain Quotidien

Anything but difficult to lose words at the same time as walking through the Mall of the Emirates is strong. Regardless of whether you are looking for clothes or candles, there is actually a lot to see. That is the reason this basic sarnie is this type of pleasure. Extraordinarily smooth dark bread forms a place where there are arches full of shrimp and perfect avocado lovers.

Tobacco and Cognac frozen yogurt in Tang

Eating in Tang is not for those who understand what they like and prefer what they know. That’s when you assume that the picture of Chef-Stephane Buchholzer about subatomic cooking skills takes all of your assumptions about food, puts it in a test tube for a big experiment and turns it into something truly fantastic. Tobacco and frozen cognac yogurt resemble a night on a plate – an insight into rich, rotating smoky tobacco, hot cognac to take you to places you don’t expect.

Shellfish in the Rib Room

Indeed, The Rib Room at The Emirates Towers is not only a scary conventional steakhouse, but also a professional restaurant close to fish, as exemplified by the help of cheerful little children, the beautiful Tsarskaya shell directly from France. The base is ready, complete, and overflowing, touch the base of this mollusk with reserves, ranging from lemons to mango basil, beets, fennel, mint, and even melons.

Mochi green tea in Kiku

For a certain level of course, even with the help of Japanese mode, the familiar mochi is made on the moon through a large rabbit. However, returning to the planet Earth must have been produced from sticky rice, sticky rice which has been shaken into glue, mixed with sugar and cleaned with inexperienced tea powder – maybe in a human way, in the kitchen.

Mille feuille at The French Bakery

With regard to the strong mille feuille, it is around the surface. On the direct threat that the rectangular shape is not exactly right, all the tangled factors become the main sticky mess. Fortunately for those who have a tendency to cake, French Bakery has perfected its work. Here, as you narrow into a rectangular shape consisting of a perfectly baked main puff, the Gallic showstopper offers directions to a thick, thick vanilla pudding, while maintaining its structure for the best chomp. Not entirely milu feuille is a pleasant pleasure, this is a design achievement for the shape that Gustave Eiffel has – correctly, almost.