Indian-born writer Arva Ahmed and I riding through Dubai Creek, where goods from all over the world arrive every day.
This is a bite of a real and authentic Iraqi masgouf at Al Bait Al Baghdadi restaurant in the old section of Dubai.
Stand-ups are a part of my job. This Dubai beachfront moment was the perfect setting.
Fresh beef brains ready to hit the convex tawa grill to make real Pakistani katakat, a painstakingly seasoned organ medley that’s popular on the streets in the old section of Dubai.
Time for Cricket
In the old quarter of Dubai, parking lots become cricket fields for Pakistani workers over their lunch break.
Pakistani katakat, made from brains, livers, testicles, kidneys and dozens of spices. One of my favorite dishes on Earth.
Mosques and minarets line the vibrant and gentrifying streets of Dubai Creek.
Kunafa is a Middle Eastern-style dessert made with clarified butter, cashews, thin noodles and Palestinian-style Nabulsi cheese. This variety is sprinkled with pistachios.
The port at Dubai Creek is alive with the constant hustle and bustle of cargo ships from all over the world.
Baby goat seasoned in Emirati spices and roasted in a hole in the ground, served on a bed of seasoned rice, is a classic Bedouin dish.
This is real Bedouin hospitality — fresh tea and fritters.
Forty-five minutes of roasting around the wood fire allows all the carp's muddiness to render out when making authentic Iraqi masgouf. It’s so fatty and gets so smoky and crispy, I compare it to bacon.