The Chef’s Counter: Khadak’s Naved Nasir

Co-hosts Tiffany Eslick and Devina Divecha are at on-location with tasty servings of bun maska and chai at Khadak in Jumeirah to hear all about Chef Naved Nasir's journey from giving up studying medicine for hotel management, and spending a decade with ITC in India before moving to the UK to help develop Dishoom. In 2021, he launched Khadak in Dubai with a menu developed from memories, family recipes and his travels across India.For Chef Naved, food is a very good memory from a forgotten world that needs to be preserved.Don’t forget, six of Khadak’s signature recipes are at Spinneys all this month atthe Chef’s Counter—jackfruit haleem, dal makhani, butter chicken and salli boti at our hot counters, and the pav bhajji and keema puff at our Spinneys’ cafes.Music ID: 5ROQ12DERYHSUUVQ

This month, Chef Naved Nasir is bringing six dishes to The Chef’s Counter at Spinneys — Khadak’s signature Jackfruit Haleem, Saliboti, Dal Makhani and Butter Chicken at the hot counter, while the Pav Bhajji and Kheema Puff will be available at our Spinneys' cafes. Listen in for a compelling history lesson on the origin of these dishes, and stay tuned for more from Chef Naved next week on the show!The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene. We’ll have a new chef featured in store and on the show each month.Music ID: 5ROQ12DERYHSUUVQ

Co-host Tiffany Eslick is back with Chef Karlo Pacheco at Maxzi's flagship outlet in Al Quoz. Originally from Peru, Chef Karlo spent his childhood in Miami before finding his way to kitchens in New York, Singapore and now Dubai. He became the founding chef behind Maxzi in 2018, which has now expanded to 13 outlets across the UAE. For him, food is life. A reminder – Maxzi’s Brisket Mac & Cheese and Hot Honey Chicken Sando are available for just one more week in select Spinneys stores, and we'll have a new Chef's Counter kicking off next week!Music ID: 5ROQ12DERYHSUUVQ

This week, co-hosts Tiffany Eslick and Devina Divecha are trekking down to Marmellata in Abu Dhabi to sit down with Raj Dagstani. They trace the origins of Marmellata, from a one-night-a-week pizzeria to its expansion today with two locations, Barbassi and Lucky 2000. Raj also shares his vision for moving the industry forward through Marmellata’s team culture, which includes a five-day work week, hiring for character and having the team interview new candidates.Music ID: 5ROQ12DERYHSUUVQ

We’re back with our Chef’s Counter micro-series and we’re kicking the season off with Chef Karlo Pacheco, Founding Chef of Maxzi. He’s bringing two of Maxzi’s iconic dishes to Spinneys — the Brisket Mac & Cheese at the hot counter and the Hot Honey Chicken Sando at our Spinneys cafe.The Chef’s Counter micro-series is an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene. We’ll have a new chef featured in store and on the show each month.And stay tuned! Chef Karlo will be back in a couple of weeks on the show and tell us all about his journey from Miami to Dubai.

This week, Tiffany Eslick sits down with Charlie Wright, founder of Humantra and Josh Fogg, their Senior Sales Manager. Charlie shares his previous experiences as a founder before launching Humantra. Charlie and Josh then talk about the science behind hydration and Humantra’s R&D approach.Humantra have also just launched a new flavour exclusive to Spinneys—find out all about it on the episode!Music ID: 5ROQ12DERYHSUUVQ

Welcome back to a new season of Nourish by Spinneys, where food is everything.Orit Mohammed, founder of Boon Coffee, sits down with co-host Tiffany Eslick to talk about the company’s growth as a distributor and now operator of 12 cafes across the country. Orit also talks about Ethiopian coffee culture, and how the terroir impacts not just the flavour notes but also the body of the coffee.

We’re closing out The Chef’s Counter with Kathy Johnston from Birch Bakery. Birch is one of Dubai’s loved artisanal bakeries featuring 100% sustainable Wildfarmed flour. For The Chef’s Counter, Birch is working with the luscious red apricots we source from Provence to create a beautiful apricot tart, available this week at select Spinneys stores.The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene. We’ll be taking a break for the summer and will return with new episodes in September, see you then!

Co-host Tiffany Eslick sits down with Chang Sup Shin and Chef Eric Lee for week 9 of The Chef’s Counter. Chang and Eric are pioneers of pop-ups in Dubai and form part of the creative force behind Ugly Burger and Ugly Noodles. They’ve built a cult following through collabs across the city, combining a passion for making great food accessible, and a deep knowledge of Asian ingredients, cultures and cooking traditions. And they just might be bringing Ugly Noodles to a more permanent spot in the city soon – listen in for details!For The Chef’s Counter, the duo are bringing a roasted chicken leg with a sweet & savoury glaze, paired with a Hong Kong fried rice to select Spinneys stores this week.The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene.Music ID: 5ROQ12DERYHSUUVQ

Chef Wadad Zarzour, co-founder of Doughbai, joins Tiffany Eslick for week 8 of The Chef’s Counter. Doughbai is one of Dubai’s favourite neighbourhood bistros that’s built around the art of slow fermentation sourdough, and delicious Levantine flavours.For The Chef’s Counter, Chef Wadad is bringing Doughbai’s trio of dips to Spinneys — their signature hand-strained labneh and feta with za'atar, jalapeno & walnuts, the sundried tomato, olives & walnut dip, and the muhamara.The Chef’s Counter micro-series is an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene.