Culinary Journalism

My work bridges the gap between the mundane everyday in the kitchen, alchemy, and everything outside the kitchen- the sinister, the social injustice, the loneliness, the disorder, the famine. In my guiding and podcast host days with Frying Pan Adventures, I explored the spoken, lived stories of food in Dubai. In writing, I contributed to platforms like Alserkal Online, East East World, Corniche, Khunfus, and The Confused Arab, using food and interviews with chefs as a medium to ask deeper questions about place, identity, and cultural memory.

 I’m working on my second book which is a multi-layered artist book comprising of a field guide to Bilad Al Sham’s native plants, stories told through the lens of these plants, recipes and the absurdity of today’s news.