Latest news with #ArabNews
News18
34 minutes ago
- Politics
- News18
US Secretary Of State Marco Rubio Hosts Pakistani Deputy PM Ishaq Dar In Washington
According to Arab News, the Pakistani Foreign Ministry claimed that Rubio acknowledged Pakistan's 'everlasting sacrifices in the war on terror". As per the report, Dar is on an eight-day visit to the United States during which he chaired several United Nations Security Council (UNSC) meetings under Pakistan's rotating presidency this month. Last month, US President Donald Trump, in a high-stakes diplomatic manoeuvre, hosted Pakistan's Chief of Army Staff Field Marshall Asim Munir for a closed-door lunch at the White House. During the meet, Trump had said that he was 'honoured" to meet Munir weeks after India and Pakistan were locked in a four-day military conflict.
Arab News
7 hours ago
- Entertainment
- Arab News
Saudi Arabia's Ithra launches open call for $100,000 art prize
DHAHRAN: Artists across the region are invited to apply for the Ithra Art Prize, with $100,000 up for grabs and the chance to have their work displayed at one of the Middle East's leading cultural institutions. The King Abdulaziz Center for World Culture (Ithra) announced the open call for the seventh edition, with the head of the museum calling it one of area's 'most generous and influential' art grants. Artists from across the Arab world can submit their proposals via the Ithra website, with a deadline of Oct. 16. This edition will also, for the first time, recognize five finalists with production grants. Their work, along with the winning commission, will be exhibited at Ithra's headquarters in spring 2026. Launched in 2017, the prize initially focused on Saudi and Saudi-based artists but was expanded in its fourth edition to include contemporary artists of Arab heritage across 22 countries. Farah Abushullaih, Ithra's head of museum, told Arab News it served as 'an open invitation to artists to speak in their own voice.' She said: 'We're looking for proposals that reflect depth, authenticity and a clear vision. What stands out is work that is intellectually grounded and emotionally resonant.' Both new commissions and re-contextualized existing works are accepted, provided they are closely linked to the artist's ongoing research and creative trajectory. Applicants must be aged 18 or older and of Arab heritage or residing in one of the 22 Arab countries. Both individual artists and collectives may apply. 'The prize is about expanding the region's cultural conversations through bold, original ideas. Ithra is committed to supporting them every step of the way, from conception to creation and beyond,' said Abushullaih. The Ithra Art Prize has played a pivotal role in advancing contemporary art from the region since its inception. Past winners have displayed their works at leading cultural events including Art Dubai, the Diriyah Contemporary Art Biennale and the AlUla Arts Festival. Abushullaih said: 'Ithra continually evolves its programs to reflect the changing artistic landscape and needs of the Kingdom and the region. In the case of the Ithra Art Prize, this goes beyond funding; we offer a platform for dialogue, critical thinking and meaningful cultural exchange.' She added sustaining this impact was an ongoing commitment. 'It requires long-term investment in artists' development, authentic community engagement and creating opportunities for works to resonate, both locally and globally. We want Ithra to be a meeting place for cultures to interact, share, and grow,' she said. Looking ahead, Ithra is already in discussions to present the winner's work beyond Dhahran. 'Partnerships and collaborations have always been central to how we develop our programs and extend the reach of the artists we support,' said Abushullaih. 'We are in dialogue with institutions based in Saudi Arabia and internationally to explore ways for the seventh edition of the prize to be seen by a wider audience and experienced in new contexts beyond Ithra.'
Arab News
13 hours ago
- Entertainment
- Arab News
Recipes for Success: Chef Robert Rispoli offers advice and a tasty carbonara recipe
DUBAI: Born and raised in Pompeii, where his family owned a fish restaurant, Roberto Rispoli's connection to food began early — not just as a profession, but as a form of storytelling. For the latest updates, follow us on Instagram @ 'For me, becoming a chef wasn't just about loving food — it was about what food does,' he tells Arab News. 'A simple dish can change someone's mood, spark a memory, or bring complete strangers to the same table.' Over the past two decades, Rispoli has refined his Mediterranean cooking style in Michelin-starred restaurants across Europe, including time spent working under the renowned chef Alain Ducasse in Tuscany and Paris. In 2013, Rispoli earned a Michelin star for Mavrommatis in Paris — then the only Greek restaurant outside of Greece to receive the honor. Now based in Dubai, Rispoli is executive chef at Jumeirah Marsa Al-Arab, where outlets include the Italian restaurant Rialto. 'My philosophy is simple: Cook with soul, respect the ingredients, and tell a story through every plate,' he says. 'Food isn't just about taste — it's about identity, curiosity, and bringing the world to the table.' When you started out, what was the most common mistake you made? I often found myself rushing through recipes, trying to finish as quickly as possible rather than embracing the process itself. I've come to learn that true mastery comes with patience and precision, two essential skills in the kitchen. What's your top tip for amateur chefs? One of the simplest yet most effective kitchen tricks I've learned is soaking garlic cloves in water for a few minutes. It makes peeling effortless, saving time and frustration. Another tip I appreciate is to store a whole truffle on top of uncooked risotto rice in an airtight container for two to three days. During this time, the rice gently absorbs the truffle's natural humidity and aroma, preserving its character while enriching the grains with its essence. When you finally cook the risotto, the result is far more nuanced — deeply aromatic, earthy, and luxurious — a true expression of how technique and patience can elevate a dish from the inside out. What one ingredient can instantly improve any dish? Parmesan — or Parmigiano Reggiano, as we proudly call it in Italy. It's one of the most treasured ingredients in Rialto's kitchen. It's incredibly versatile, whether shaved over fresh pasta, stirred into a risotto, or simply enjoyed on its own. Its complexity elevates every bite. Whether you're preparing something rustic and simple or refined and elaborate, Parmigiano has the unique ability to bring harmony, structure and unmistakable Italian identity to the plate. When you go out to eat, do you find yourself critiquing the food? To a certain extent. First impressions in a restaurant are incredibly important. A warm, genuine welcome paired with a polished atmosphere sets the tone for the entire experience. I would say that around 30 percent of how I evaluate a restaurant comes from the service and ambience. They create the canvas on which the meal is painted. What's the most common issue that you find in other restaurants? From a culinary perspective, I often find that chefs can fall into the trap of overcomplicating dishes, particularly when it comes to Italian cuisine, the true beauty of which lies in its simplicity — in letting exceptional ingredients shine, and in respecting tradition while expressing creativity with a light touch. Complexity should never overpower clarity. That's where the magic of the cuisine lives. What's your favorite cuisine or dish to eat? I've always had a deep appreciation for both Italian and French cuisine. Each of them is rich in heritage, yet distinct in character. One of my personal favorites from Italy is Spaghetti ai Ricci di Mare — sea urchin spaghetti. It's a deceptively simple dish, but its intensity and purity of flavor capture the very essence of the Mediterranean. The sea urchin brings a luxurious brininess, and when paired with perfectly al dente pasta, creates something truly unforgettable. From the French repertoire, I'm drawn to dishes like Poulet à l'Albufera — delicate, refined and a true showcase of classical technique — and of course, a well-prepared beef tartare. What I love most about these dishes is the precision they demand and the balance they achieve. Whether Italian or French, it's the harmony between boldness and restraint that continues to inspire me in the kitchen. What's your go-to dish if you have to cook something quickly at home? Pollo alla Milanese — the classic breaded chicken cutlet. It's wonderfully simple, yet incredibly satisfying. High in protein and quick to prepare, it doesn't rely on elaborate techniques, but on quality ingredients and precision. When cooked just right — golden, crisp on the outside and tender within — it delivers comfort and flavor in a way that feels effortlessly timeless. It's a dish that proves that elegance often lies in simplicity. What customer request most annoys you most? When guests ask to change the recipe significantly. It often disrupts the intended balance of flavors. And, more than that, it breaks the emotional connection and story behind each dish. What's your favorite dish to cook and why? As a chef from the south of Italy, I have a deep love for tomatoes. For me, the tomato is a symbol of tradition, family and the Mediterranean way of life. What I find most inspiring is how something so humble, when approached with knowledge, care, and a touch of creativity, can be transformed into the hero of the plate. That's the essence of great cooking — elevating simplicity into something extraordinary. What's the most difficult dish for you to get right? Offal is one of the most technically demanding ingredients a chef can work with — and one that I deeply respect. Each type requires its own unique approach, with distinct preparation methods. To cook offal well demands skill, precision, patience and a deep understanding of culinary tradition. As a head chef, what are you like? I believe in leading with strength and heart. Discipline is essential — it creates structure and consistency in the kitchen — but I've never believed in leadership through fear. A kitchen should be a place of high standards, yes, but also of trust, mentorship and respect. For me, correcting a mistake is never about criticism, it is about teaching with intention. I strive to lead by example, to inspire with patience, and to guide each member of my team not only in their technical skills but in their growth as individuals. Every chef who steps into my kitchen is not just learning how to cook, they are learning how to think, how to lead, and how to take pride in the smallest details. My greatest reward is watching them evolve into confident, grounded professionals who carry integrity into everything they do. Chef Robert's mezze maniche carbonara recipe Servings: 1 Portions: 1 (Contains gluten and dairy) Ingredients: Pecorino 100g Egg yolk 60g Black pepper 5g Grana padano 50g Cream 200g Ventricina cooked 30g Other ingredients: Non-alcohol white wine 10g Extra virgin olive oil 10g Preparation: For the carbocream, blend all the ingredients together in a blender until smooth. In a separate pan, sauté the ventricina (cut into small squares) with extra virgin olive oil. Deglaze with non-alcoholic white wine and allow it to reduce. Meanwhile, cook the mezzemaniche pasta in boiling water until al dente. Drain and transfer the pasta into the pan with the sautéed ventricina. Toss everything together for a minute over low heat, then add freshly ground black pepper. Remove from the heat, stir in the carbocream, and mix well before serving. Plating: Plate the pasta in a stainless steel serving dish, then top with crispy ventricina and a generous sprinkle of grated parmesan cheese.
Arab News
14 hours ago
- Business
- Arab News
Stitching freedom: How Hindu women in Sindh are tailoring a future beyond poverty
MIRPURKHAS, PAKISTAN: In the quiet town of Sufi Colony on the outskirts of Mirpurkhas, the hum of 20 sewing machines fills the air each morning as women gather for work at the BRIT Women's Garment Unit. Among them is 25-year-old Sanjana Dileep, the fastest stitcher on the floor, a divorced mother of one, and one of the four women who co-own the factory. 'In the factory we manufacture suits and jackets that are exported,' Dileep said, her voice calm but proud. 'We do a variety of sewing there.' Launched with a Rs2 million ($7,000) interest-free loan under the Sindh government's People's Poverty Reduction Program (PPRP), BRIT has become a symbol of what financial inclusion can mean for marginalized women, especially in Hindu-majority villages where caste, religion and gender often intersect to limit opportunity. 'Earlier, we were living in poverty … But now we are doing this work that fetches us a good salary,' Dileep told Arab News, saying she now supports an extended family of eight, including a cancer-stricken uncle. In rural Sindh, female labor force participation stands at just 10.8 percent, compared with 49.1 percent for men, according to the Pakistan Labour Force Survey 2020‑21. In Mirpurkhas district, where the BRIT factory is located, over 1.68 million people live, more than 70 percent in rural area, with a literacy rate of just 34.8 percent among women. Social indicators show that 37 percent of children in the district are engaged in child labor, the highest rate in Sindh. In this context, the BRIT Women's Garment Unit offering stable income and skill development represents a rare opportunity for personal and community uplift. On average, women at the BRIT unit earn around Rs25,000 ($88) per month, a life-changing income for families in southern Sindh. The garments they stitch — cargo jeans, jackets, and other apparel — end up in supply chains that serve global brands like Izod and NewYorker, through large Karachi-based exporters such as Apex Garments and H. Nizam Din & Sons. 'We have 20 machines right now that are fully occupied as some of these females are training while others are working,' said Mohan Das, a project supervisor. He said the unit is planning to scale up to as many as 100 machines. 'WORK WITH DIGNITY' In Mirpurkhas district, where employment, especially for women, is rare and often informal, the BRIT initiative has opened a new path. Hindu women, who typically work as housemaids or on farms, now have access to structured jobs and a degree of independence. 'The Hindu community here is very poor and women usually work as housemaids in the village so we thought about setting up a plant like what we have established, this BRIT female garment plant,' said Das. Eighteen-year-old Madhu Omprakash joined BRIT a month ago. She is now one of its fastest learners. 'This job is giving a lot of [financial] support to my family and we are doing this with dignity,' she said, explaining that she took the job to help pay for her education and support her widowed mother and two younger sisters. She dreams of becoming a doctor. Another tailor, Kaushila, was found stitching inner linings for export jackets, her arms wrapped in traditional colorful Thari bangles. 'I am sewing about 15 to 20 pieces daily that are of different rates and fetch me as much as Rs800 [about $3] a day,' she said. The factory currently produces around 5,000 pieces each month, earning about Rs600,000 ($2,100) for its owners. The CMT (Cut, Make and Trim) model enables them to partner with larger firms that supply pre-cut fabric and export the finished goods. 'Yes, absolutely, we produce export products,' Das said. 'We bring [cut clothes] from Karachi's big companies like Apex, Emaan, Zohra and manufacture it for further exports.' But the global economic picture is changing. Das says uncertainty in international textile demand, especially from the US, has affected their export pipeline. 'Our business has shrunk and that's why we have focused on local sales,' he said. 'Our female tailors don't sit idle.' Marketing manager Lal Chand said the team is now approaching local brands such as Mama's Choice and Al Jobat Garments and exploring the possibility of building their own export platform to bypass middlemen. 'We are planning to create our own export platform and manufacture products to directly export,' he said. Syed Shahanshah, district manager of the Sindh Rural Support Organization (SRSO), which implements the PPRP program, said BRIT is among several microenterprises the eight-year initiative helped launch before it formally concluded in June 2025. 'Our ultimate objective is to promote job creation, livelihood improvement and poverty reduction,' he said. 'The kind of awareness this community has got — we are receiving different business plans from them. This project has a future in the eyes of the government and I am sure about its expansion.' Dileep, too, believes the project is just beginning. 'I belong to the Hindu community and we want to expand this factory as this is benefitting us,' she said. 'Earlier my father and brother used to work, but now we too are working and earning money. That really excites us.'
Arab News
a day ago
- Sport
- Arab News
Neymar confronts Santos fan after late goal ruled out
Videos showed Neymar agitated and gesticulating, then raising a thumbs up as a teammate ushers him away For the latest updates, follow us @ArabNewsSport
