Hospitality
CULINARY SECRETS OF AN INSPIRED PALETTE
Exclusive Interview with Vladimir Chistyakov, Brand chef & restaurateur, Himitsu
Questions:
We’ve heard that your journey started with a moment of inspiration – where did this happen and what was it about that experience that truly changed your perspective on food?
It all started in my hometown, in Krasnoyarsk, Siberia. I grew up surrounded by honest, simple food, such as baked potatoes, pickled mushrooms or smoked fish. It wasn’t about luxury; rather the food symbolised care, emotion, and connection. Later, I realised that true gastronomy isn’t about complexity, it’s about truth, and the kind of flavour that brings you back to a memory and can capture you in nostalgia.
You’ve built restaurants that feel personal in story and style. How do you bring this style and individuality into the collective rhythm of a kitchen?
A kitchen is a living organism. It breathes with rhythm, emotion, and trust. I try to build a culture where creativity doesn’t belong to one person. We talk, taste, argue, grow and learn together. When the team understands not only how to cook a dish, but why it exists, individuality naturally becomes part of the collective rhythm.
What’s the wildest flavour pairing you’ve experimented with that actually worked?
Birch smoke and blackcurrant. It happened by accident, where the aroma of burnt birch met the berry’s acidity and created an unexpected harmony. Sometimes nature whispers solutions before logic does.

You’ve lived and worked across different cultures. What’s one culinary philosophy from Russia that continues to shape your approach?
Respect for the product. In Russia, especially in Siberia, people have always cooked with what they had and it teaches care and gratitude for your ingredients and produce. When you treat nature’s gifts with appreciation and honour, the dish will always find its balance.
Dubai’s culinary scene is buzzing with innovation, what excites you most about being a chef here right now?
Freedom. In Dubai, you can experiment without boundaries. People are open, curious, and ready to experience food emotionally. For a chef, it’s the perfect place to grow — creatively and personally.
Himitsu means “secret” in Japanese. What is the secret ingredient that becomes essential to creating unforgettable dining experiences?
Attention. Not just to ingredients, but to people, sound, light, the mood of the evening and overall ambiance. The secret lies in harmony, when everything feels effortless, yet deeply intentional.

Quick Questions:
One word that best describes your cooking philosophy?
Cooking philosophy: Honesty.
First dish you made that made you think, “I’m a chef now”?
The first dish that made me think, “I’m a chef now” was a Black Sea white fish — simply roasted, served with millet porridge and fermented root vegetables. Minimalism with character
A secret ingredient for turning dishes into exquisite flavours?
Secret ingredient for flavour: Time, patience that allows flavours to unfold.
Your signature dish, and the story behind it?
Meat smoked on birch bark with bone marrow sauce and pickled peppers. A dish that symbolises my background, my future and my creativity – fire, tradition, and character.
The one technique you think every chef should master?
Roasting: it teaches you timing, temperature, and intuition.
Hospitality
A SIZZLING VALENTINE’S ROMANCE AT MARRIOTT AL FORSAN
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
Hospitality
PROJECT CHAIWALA AND OATLY INTRODUCE THE KARAK CLUB AT DXB AIRPORT
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
Hospitality
DUBAI’S HAG AL LEILA CELEBRATIONS DRAW STRONG ENGAGEMENT ACROSS CITYWIDE ACTIVATIONS

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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