In accordance with Ramadan’s spirit of purity and endowing back to society, the culinary team of the Oberoi has embraced the ‘SLOW- Sustainable, Local, Organic and Wholesome’ food philosophy.
The aim of this initiative is to support local agrarians, use organic produce and reduce carbon footprint by sourcing ingredients from indigenous farms. The Oberoi, Dubai has partnered with Al Dahra Agriculture in Al Ain and a team of Chefs will be visiting the farm frequently to pick the freshest produce.
The culinary team has put together a selection of gourmet Arabic and International delicacies for the extensive Iftar buffet, including a slow cooked tajene and an organic Arabic cheese and vegetable counter. Interactive cooking and molecular gastronomy stations for desserts will add an element of culinary theatre.
The Oberoi has been recognized for two consecutive years as the Middle East’s Leading Luxury City Hotel by World Travel Awards and amongst Trip Advisor Reader’s Choice Top 25 hotels in the Middle East.
