Rice-less biryani, anyone? Food conference cooks up unique dishes

Food Innovation

A groundbreaking conference on food innovation is challenging participants to rethink classic dishes, offering an array of unique culinary experiences, including rice-less biryani and carrot tartare. The Food Innovation Conference, which features more than 150 international experts, kicked off with a distinctive dinner for its attendees on Monday evening.

Innovative Main Course: Quinoa Biryani

The highlight of the dinner was a fish biryani made from quinoa, a superfood seed often classified as a whole grain. This innovative dish was conceived by Asma Khan, World Food Programme Chef Advocate and star of Netflix's "Chef’s Table." Khan's quinoa biryani serves as a demonstration of how traditional dishes can be reimagined by substituting their primary grains.

"We are limiting our diets to a few grains and some vegetables," Asma explained in an interview with Khaleej Times at the conference. "Since we are stripping our diet of diversity, we need to innovate—not with crazy foods, but by using alternatives like millets and quinoa instead of conventional grains. It's about retraining our eating habits."

Switching from rice to quinoa could significantly impact the food system. "Growing one kilogram of rice requires 3,000 to 5,000 liters of water," Khan noted. "In contrast, producing 1kg of quinoa needs just 500 liters of water. Quinoa is also more resilient, tolerating salty water and offering superior nutritional value."

Creative Culinary Menu: Carrot Tartare

Another inventive dish presented was carrot tartare. Traditionally a French dish made with raw ground beef, tartare is usually accompanied by onions, capers, and mushrooms. In this conference, the carrot tartare was prepared exactly like its meat counterpart.

"The dish was unlike anything I had ever eaten before," said Yusuf C., a guest at the event held at the Museum of the Future. "Every dish served throughout the evening challenged my culinary choices. Although I had mixed feelings about the dishes, the event successfully made me reconsider my food preferences."

Celebrating Sustainable Food Production

The menu for the evening paid homage to sustainable food production. During the reception, guests enjoyed shucked oysters from Dibba Bay, drizzled with lemon and zaatar vinaigrette. The dessert featured fresh, locally grown figs and Hatta Sidr honey.

Exploring Food System Innovations

Over the two-day conference, experts are set to discuss a variety of topics, including innovative solutions to food system challenges. Among the attendees is Tatiana Malvasio, co-founder of Kilimo, a Latin American marketplace for water. Kilimo enables farmers to sell their unused water allocations to corporations, aiding them in achieving water neutrality.

Attending the conference in the UAE for the first time, Tatiana expressed her curiosity about local agricultural practices. "I want to understand how farmers in this arid region cultivate their crops," she said. "I am particularly excited about the field visits where I can engage directly with farmers. The Middle East faces significant water issues, and I hope Kilimo can eventually expand into this region."

By reimagining traditional dishes and exploring sustainable practices, the Food Innovation Conference aims to foster a deeper understanding of the challenges and opportunities within the food system. It encourages chefs, food industry professionals, and experts to think creatively and collaboratively about the future of food.