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“Not your Italian grandmother’s way of cooking,” with Chef Akmal Anuar
Co-host Devina Divecha catches up with chef Akmal Anuar, who became well known for his work with 3 Fils, and is now behind the menu of one-Michelin-star Woodfire and the award-winning Goldfish Sushi & Yakitori. Chef Akmal shares how his training in Italian cuisine inspired his latest restaurant, Funkcoolio, and...
Power System Operations and the Energy Transition
In this episode of The Current, host Sara Al Blooshi, Senior Communications Specialist at EWEC, speaks with Salwa Alshehhi, Senior Generation Planning Engineer, and Fatmah Al Salami, Network Studies Senior Engineer, about power system operations, enhancements to network planning to support the energy transition, the vital role of Emirati women...
“I’m very comfortable around people who are homesick but not sure where home is.” Avni Doshi on the impact of culture, motherhood and identity on her creative writing process, and the UAE’s nascent literary ecosystem
Hashem catches up with Avni Doshi, author of ‘Burnt Sugar’, which was shortlisted for the prestigious Booker Prize. In her book, Avni explores the themes of identity, culture and motherhood. The heartfelt discussion captures the poignant moments of personal growth that permeate her narrative, now seen through the lens of...
Our highlights from Season Two!
Hosts Tiffany Eslick and Devina Divecha reminisce about their favourite moments from the second season of Nourish by Spinneys. They also chat about recurring themes, their favourite bloopers and catch-up on the third edition of the Dubai Michelin Guide. Nourish by Spinneys: Our highlights from Season Two! 0:00 / 0:...
Achieving Zero Hour
In this episode of The Current, host Abdulrahman Bafaraj, Senior Project Manager at EWEC, speaks with Georgios Vantsiotis, Demand Forecasting Director, and Omar Al Ameri, Head of Power Operation Control, about EWEC’s journey to achieving ‘zero-hour’, when EWEC will be able to operate the grid without gas-fired generation, as...
“If somebody calls hummus a dip again, I'm going to scream!” Fadi Kattan on why food is so central to his celebrating his Palestinian heritage and on the magical powers of oral history.
Hashem catches up with Chef, hotelier, and author Fadi Kattan in Bethlehem. Chef Fadi talks about his newly published cookbook, Bethlehem, which is essentially a celebration of Palestinian Food. It is a beautiful homage to Palestine’s food culture conveyed via Fadi’s memories. Snippets of oral history are prominently...
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