APPETIZING biryani, spicy nihari, juicy chicken tikkas, yummy dosas, heavenly karhais …the list of mouth watering South Asian cuisine, which has kept Asians under its spell for ages, and is now keeping Arabs enthralled goes on and on. Nowadays, it is not uncommon to see Arabs in restaurants that serve subcontinental food. It is often said “some eat to live and some live to eat” but Arabs eat here just for a change of flavor. “I like to eat biryani and meat dishes of Indo-Pak cuisine once in a while for a change. It tastes good and different from our food, the food is spicy and refreshing as well,” said Ghada Al-Sobahi, a Saudi senior communications, PR and Incentive Planner at Avon Cosmetics. Abla Shougi, a Saudi school owner, who has been to Pakistan said, “Salt and Pepper is my favorite restaurant and Biryani, chicken curry and B.B.Q my favorite food. I enjoy eating out with my family and I find the food relatively less oily than Arabic cuisine. Spicy food has never troubled me.” Yusuf Al-Sharali, a Saudi businessman was introduced to subcontinental food by his clients and colleagues. He said, “I love Hyderabadi biryani with side dishes like Chili Curry and yogurt sauce. I also like Chicken 65, chicken tikkas and masala dosa. I keep trying out different Indo-Pak restaurants and dishes and eat out at them at least two or three times a week.” There are more than 50 sub–continental restaurants in Jeddah alone to cater to these spicy food lovers, with most located in Al-Azizia district and some located near the Corniche. Restaurant managements estimate that an average of around 25 percent of their clientele consists of Arabs, who are true devotees of spicy South Asian cuisine. “South Asian cuisine is universally renowned for its exceptional flavor. It has wide variety of food. Our customers love our spicy food among which Biryani is at the top. Other than that B. B.Q items and karhai are well-liked items,” said Wajid Mahboob, manager of Mehran Restaurant in Jeddah. Anwer Saeed, manager of Kababish restaurant in Jeddah quotes one of his customers as saying, “'I came here to have spicy food otherwise I could have gone to any other restaurant,' when I asked him if he would like to have non-spicy food. Now many Arabs also ask us to cater food at their homes for private parties as well.” “Karhai, shrimps and fish (especially Rahu) cooked in Pakistani style, chutneys and B.B.Q items are the most popular food,” he said. “The main factor that attracts people to South-Asian cuisine is its flavor. We would have same clientele even if the prices were higher than what they are now. We receive around 20 percent bachelors daily and more than 20 percent families on weekends,” he added. While South Asian cuisine is gaining popularity rapidly in cosmopolitan Saudi Arabia, where multi-national cuisine is easily accessible, there are still a large number of people who do not prefer eating it, considering it too spicy and harmful to health. “I don't like Indo-Pak cuisine because it is too spicy. I can't stand a lot of spices, I tried the food twice and it caused me digestive upsets. No one in my family likes spicy food,” said Zeina Wadi, a Tunisian housewife. Dr. Hina Khan, a general physician at Hannan Polyclinic said,” The stomach release hydrochloric acid (HCl) to digest food and excessive spices can cause acidity and digestive complications.” Interestingly, Dr. Khan pointed out recent research has shown that spices are antioxidants which help in combating cancer. They also stimulate the appetite by setting off the flow of saliva and gastric juices. When there are so many benefits to spicy Indo-Pak food, that's one more good reason for foodies to indulge themselves frequently! __
