Is Omani Cuisine Ready to Make Its Mark on International Menus?

Observer

a day ago

In the elegant ambience of Rawya, a venue renowned for its meticulous design and inviting atmosphere, renowned Omani chef Issa Al Lamki exudes confidence as he prepares to welcome his guests.
Dressed in a traditional mussar, he has just finished circulating among his team and the representatives from Mandarin Oriental Muscat, as they jointly hosted an evening called 'Seblat.'
Traditionally, Seblat (or sablah) — a term rooted in Oman's cultural lexicon—is a gathering of men within the majlis, a space where community members discuss everything from politics and social issues to family matters. It is an intimate forum that has historically played a vital role in nurturing community bonds. Typically a private, men-only affair, this event was reimagined in a more contemporary, luxurious setting to shine a spotlight on Omani culture and cuisine.
For many years, Omani food has largely remained confined to family gatherings, festivals, and local celebrations. It is often viewed as traditional, hearty, and deeply rooted in Oman's history but has struggled to establish a presence on the international dining stage.
Its limited exposure outside Oman has been due to a combination of factors: a general lack of awareness about the cuisine's rich flavours, difficulty sourcing authentic ingredients like frankincense and specific regional spices, and the perception that it is too niche for upmarket, global restaurants.
As a result, most high-end hotels and restaurants outside Oman tend to focus on more popular international cuisines such as French, Italian, or fusion styles, leaving traditional Omani dishes on the sidelines.
However, there is a growing movement to change this narrative. Chefs like Issa Al Lamki are at the forefront of this effort, working towards elevating Omani cuisine and presenting it in a manner suitable for refined, international audiences.
'Our food tells a story of Oman—its history, trade, and culture,' explains Issa. 'I want to bring that story into luxurious setting, where it can be appreciated on a new level.'
He vividly describes a few of the key dishes that represent Oman's culinary identity. One is Shuwa, a signature dish for special occasions like Eid. It involves marinating lamb or goat with spices and then wrapping it in banana or palm fronds before slow-cooking it underground for up to 48 hours. The result is tender, aromatic meat infused with a smoky sweetness and spices, a tradition influenced by Arab and African cooking techniques.
Another popular dish is Majboos—a rice dish prepared with saffron, dried lemon, and a variety of locally sourced meats such as chicken or fish. What sets Majboos apart is its fragrant, spicy rice cooked with a blend of spices that reflect Oman's historical trade connectivity—Indian, Persian, and even Portuguese influences are evident in its seasoning and presentation.
From harees to halwa, from salona to mishkak, Chef Issa believes that dishes are not only taste experiences but also cultural stories. They reflect Oman's position at the crossroads of historic trade routes connecting Asia, Africa, and the Middle East, which infused its cuisine with diverse flavours. The use of frankincense and myrrh, native to Oman, adds an aroma and depth that is unique to the region.
Despite these rich traditions, Omani cuisine's reputation remains somewhat limited internationally. Many outside Oman perceive it as rustic or only suitable for traditional celebrations. Its presence on international menus is sparse, often limited to cultural festivals or special themed events.
Chef Issa's mission is to bridge this gap. He believes that authentic Omani flavours, skillfully prepared and elegantly presented, can appeal to global audiences. During the event, he shared how sourcing ingredients like frankincense, specific spices from India and Iran, and fresh seafood from Oman is crucial.
'Authenticity is key,' he emphasises. 'We source our ingredients carefully, and I insist on using local spices and herbs when possible, to keep the flavours true.'
To appeal to international guests, Chef Issa also experiments with fusion dishes—modern adaptations of traditional recipes that respect core flavours but feature contemporary presentation.
He envisions a future where Omani cuisine is no longer considered niche but part of the global fine dining scene. 'This event is just the start,' he says.
'I hope we can introduce more Omani dishes into international menus, showing the world the full diversity and richness of our food. My hope is that one day, Omani dishes will be on the menu, prepared with the same care as other fine cuisines.'
As the evening drew to a close, Chef Issa expressed his optimism. 'This is just the start,' he repeats. '
Our cuisine has so much to offer, and I believe that with continued effort, the world will embrace Oman's food as it deserves.'
Looking ahead, he hopes that more high-end establishments will incorporate authentic Omani dishes into their menus, not just for special occasions but as regular offerings that represent Oman's rich heritage.