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Keep it fresh, keep it honest, and let the ingredients shine

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Carluccio's

Interview with Chef Roberto Senese, Carluccio’s

How did growing up in Naples and learning from your grandmother shape your culinary philosophy?

In Italian homes, the kitchen is where life happens. It’s where conversations flow as meals are prepared and shared. That’s how it was for me. I grew up in the kitchen, watching my mother and grandmother cook while they talked about life. I started out doing small chores, but as I got older, I began helping with full meals.

That’s where my love for cooking began—bringing people together with food and sharing honest, unfiltered conversations around the table.

We cooked simple food at home: pasta, salads, seafood, and occasionally meat (which isn’t a big part of traditional Italian cuisine). Cooking was straightforward—lots of olive oil, fresh vegetables, herbs, and cheese.

That simplicity still defines the way I cook today, inspired by Antonio Carluccio’s philosophy: keep it fresh, keep it honest, and let the ingredients shine.

What does your philosophy “Minimum Fuss, Maximum Flavour” mean to you, and how do you bring it to life at Carluccio’s?

Minimum Fuss, Maximum Flavour” (MOF MOF) was the guiding philosophy of our founder, Antonio Carluccio. He believed in simplicity—using the finest ingredients, treating them with care, and embracing home-style cooking techniques to preserve authenticity and the comforting warmth of homemade food.

At Carluccio’s UAE & Qatar, Antonio’s MOF MOF philosophy is at the core of everything we do. It’s not just about how we cook; it shapes how we serve and connect with our guests. We keep things honest, genuine, and simple, following Antonio’s original recipes and maintaining the high standards he set.

While there are moments when we adapt to local tastes, we do so thoughtfully and sparingly, ensuring the heart of MOF MOF remains intact in everything we create.

How do you adapt Carluccio’s menu to cater to local tastes in the UAE and Qatar while staying true to Italian traditions?

Localization is key to staying relevant and evolving as a brand. At the same time, it’s just as important to preserve the essence of our brand philosophy.

Our menu is a blend of Carluccio’s classics and local favorites. For example, while BBQ Pizza isn’t traditionally Italian, it’s a regional favorite, so we’ve adapted it to suit local tastes—always using the best ingredients and keeping the cooking simple.

Another example is our Rigatoni Prawns & Pistachio pasta, a dish that combines prawns, pistachio, and pesto with a touch of chili, crafted specifically to appeal to the local palate while staying true to our focus on quality and flavor.

With the revamped Marina Mall branch offering vegan dishes and zero-proof drinks, how do you balance modern trends with authentic Italian cuisine?

Carluccio’s has always offered vegan options, but with the launch of our new menu, we’ve introduced a dedicated vegan section in response to growing demand and current trends. This addition reflects our commitment to catering to all guests.

We’ve also expanded our beverage offerings by introducing zero-proof drinks, providing premium options for those looking to enjoy something unique and exciting. These thoughtful additions have not only enhanced our menu but have significantly improved our dining experience, with guest feedback reflecting the positive impact on their overall enjoyment.

How does the show kitchen and iconic pizza oven enhance the guest experience?

Our goal was to showcase the authenticity, skill, and freshness that define our offerings. This is made possible by our show kitchen and pizza oven, where guests can enjoy watching their food being prepared with professionalism and the highest standards of hygiene. It’s not just a meal – it’s a visual experience that enhances the dining journey!

With elements like lemon trees and Mediterranean warmth, how do you aim to transport guests to Italy through both the food and ambiance?

In addition to enhancing our guest experience and bringing a modern touch to our interiors, we aimed to infuse subtle Mediterranean elements while staying true to Carluccio’s brand identity. This was achieved with features like lemon trees above the community table and vintage Italian-style tiling, which together create a rustic Mediterranean and Italian atmosphere.

Our food and service stay true to Antonio Carluccio’s MOF MOF philosophy, perfectly complementing each other to deliver an authentic Italian experience that is unmistakably Carluccio’s.

Hospitality

A SIZZLING VALENTINE’S ROMANCE AT MARRIOTT AL FORSAN

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Indulge in a romantic four-course dinner paired with a bottle of Prosecco

Celebrate love this Valentine’s Day with an intimate dining experience at The Grill, Marriott Al Forsan. Couples are invited to indulge in a sizzling four-course dinner, thoughtfully crafted for the occasion and perfectly paired with a bottle of Prosecco.

Set against a warm and elegant ambiance, it’s the ideal setting for a memorable night together.

Date: Saturday, 14th February
Time: 6:30 PM – 11:30 PM
Venue: The Grill, Marriott Al Forsan, Abu Dhabi

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Hospitality

PROJECT CHAIWALA AND OATLY INTRODUCE THE KARAK CLUB AT DXB AIRPORT

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Project Chaiwala branded takeaway iced chai cup, canvas tote bag, and rolling suitcase covered with brand stickers being carried while walking through an airport terminal

Project Chaiwala (PCW), Dubai’s homegrown chai brand founded in 2017 by Justin Joseph and Ahmed Kazim, has partnered with Swedish oat-based dairy alternative brand Oatly to launch The Karak Club, exclusively at Dubai International Airport (DXB). For a limited time, the world’s busiest international airport will welcome travellers from every corner of the globe to experience the UAE’s beloved karak chai with a plant-based twist.

With the support of travel and retail partner Lagardère Travel Retail, The Karak Club will be live across DXB Terminal 3 and select Terminal 1 outlets from December 15, 2025, to February 15, 2026. The concept reimagines Dubai’s unofficial national drink using Oatly’s non-dairy alternatives in innovative formats such as iced chai, smoothies, shakes, and soft serve. Travellers can also purchase limited-edition merchandise, including postcards, custom playing cards, luggage tags, stickers, and tote bags, celebrating the collaboration.

“This is Project Chaiwala showcasing Dubai’s unique flavour to the world through Oatly’s plant-based magic, turning karak from a fresh milk tradition into a global lifestyle experience,” said Ahmed Kazim, Co-founder of Project Chaiwala.

“Born from our first Karak Club community event at Project Chaiwala’s Cinema Akil flagship in Alserkal Avenue, this DXB edition targets young, global urban travellers seeking authentic flavours of Dubai’s third-culture identity in a modern, accessible way. As a homegrown brand with global aspirations, we’re proud to champion Dubai’s multicultural spirit at DXB, following our representations at SXSW 2025 with Museum of the Future, EXPO 2020, and COP28,” added Justin Joseph, Co-founder of Project Chaiwala.

“We’re honoured to bring the Karak Club to DXB, one of the world’s cultural melting pots, through our collaboration with Project Chaiwala and Lagardère Travel Retail UAE. Together, we’re celebrating the heritage of karak chai, reimagined with Oatly as a delicious alternative to the traditional dairy-based drink. In a moment of taste bonanza and rising non-coffee based beverages, Project Chaiwala’s creativity and Lagardère’s commitment to delivering lifestyle experiences at DXB enable us to bridge cultures through flavour for travellers and the wider airport community”, says Dimitri de Martignac, Regional Director Oatly MEA.

Founded after countless chai breaks between Justin Joseph and Ahmed Kazim during their time as colleagues in Dubai International Financial Centre (DIFC), Project Chaiwala was inspired by the founders’ brainstorming sessions and travels to Darjeeling and West Bengal’s tea estates, inspired by their love for getting the perfect cup of chai. Their first pop-up at Etisalat Beach Canteen led to the opening of the flagship Cinema Akil café in Alserkal Avenue in 2018, a cultural hub that captures the brand’s ethos of “Blending Tradition, Brewing Innovation.” The café’s offerings include the signature Clove-Chocolate Karak, vada pav, cheese toast, spicy chana, and Karak Groove Sessions with local DJs.

Evolving from a lifestyle café into an omnichannel brand, Project Chaiwala successfully pivoted during the 2020 pandemic, expanding into packaged retail with handcrafted tea blends now available at Spinneys, ENOC, Careem, Noon, and Amazon. The brand currently employs over 20 team members across café, retail, and B2B operations — including corporate outlets at ENBD and Standard Chartered, and more than 100 HORECA accounts. Through proceeds from its clay kulhar cups, Project Chaiwala supports ethical initiatives promoting education, clean water access, and women’s empowerment.

Activation Locations at DXB:

●      Project Chaiwala, Concourse C, S34, Terminal 3

●      Project Chaiwala, Daily DXB, Concourse B, Terminal 3

●      Project Chaiwala, Concourse A, Terminal 3

●      FIX Coffee, Daily DXB, Terminal 1

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Hospitality

DUBAI’S HAG AL LEILA CELEBRATIONS DRAW STRONG ENGAGEMENT ACROSS CITYWIDE ACTIVATIONS

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Families and children queue around a colourful HAG AL LEILA activation inside a Dubai shopping mall, where staff distribute sweets and lead festive activities in a decorated central atrium

Dubai’s Hag Al Leila celebrations concluded this week with strong engagement across a wide-ranging programme of community, cultural, and destination-based activations, marking the opening moment of the Season of Wulfa and setting the tone for the Holy Month of Ramadan.

Observed across the city, Hag Al Leila in Dubai brought residents and visitors together through shared moments rooted in generosity, participation, and the exchange of sweets. From heritage-led experiences and neighbourhood gatherings to activations in major destinations, the programme reflected how the tradition continues to be lived and shared across generations.

Across the programme, activations recorded strong footfall and sustained participation, with high levels of engagement from families, children, and wider communities. Public response reinforced Hag Al Leila’s role as a shared cultural moment, experienced through familiar rituals that encourage connection, participation, and a gentle transition into the reflective rhythm of Ramadan.

Key activations across Dubai helped translate the tradition into diverse contemporary settings while remaining grounded in cultural authenticity. Dubai Hills Mall hosted one of the season’s most visible celebrations, adapting the traditional door-to-door custom into a guided, child-led experience within a major retail destination. Cultural institutions led by Dubai Culture delivered neighbourhood-rooted programming, including heritage trails, workshops, and creative activities designed to introduce younger audiences to the meaning and rituals of the occasion.

Dubai Municipality activated public spaces and community venues across the city, embedding Hag Al Leila within everyday neighbourhood life and ensuring broad public access to the celebration. At the Museum of the Future, the tradition was reimagined through an interactive cultural programme combining storytelling and hands-on activities, while the Knowledge and Human Development Authority’s student design initiative, delivered in collaboration with Patchi, engaged young people directly in cultural storytelling through contemporary creative expression. More than 45 activations unfolded across retail destinations, cultural venues, and community hubs, delivered in collaboration with a range of public and private partners as part of the wider Season of Wulfa programme.

Muna Faisal Al Gurg, CEO of the Museums and Heritage Sector at Dubai Culture, affirmed the Authority’s commitment to raising awareness of Hag Al Leila’s cultural significance, saying: “Hag Al Leila represents an authentic Emirati tradition that reflects the essence of our heritage and embodies generosity, kindness, and tolerance. It is also a powerful expression of our pride in our national identity. Through this initiative, we aim to strengthen community engagement, introduce the youth to our customs, and deepen their sense of belonging.”

Al Gurg added: “Each year, we celebrate this occasion through programmes hosted across our cultural sites to highlight the meaning, symbolism, and beauty of Hag Al Leila. We seek to preserve the custom in the Emirati collective memory, underscore its value, and showcase how it fosters harmony within the community. These efforts also help future generations connect with their roots and cultivate national pride.

Ahmed Al Khaja, CEO of Dubai Festivals and Retail Establishment (DFRE), said: “Hag Al Leila continues to resonate because it is experienced in familiar, shared spaces across the city. This year’s programme demonstrated how simple, community-centred moments can create meaningful connections, particularly for younger generations. The strong engagement we saw across activations reflects the city’s appreciation for traditions that bring people together and naturally set the tone for the Holy Month of Ramadan.”

With Hag Al Leila setting the tone across the city, the Season of Wulfa now moves into its next phase, as Dubai prepares to observe Ramadan through a programme of cultural, community, and citywide experiences shaped by reflection, connection, and shared responsibility.

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