Lamb tajine from Courtyard by Marriott. Chris Whiteoak / The National
Head chef Ryan Thomas from Ramadan Nights by Dish in Al Quoz, Dubai. Chris Whiteoak / The National
Slow-braised lamb shoulder in Middle Eastern spices, scented rice pilaf, confit garlic and lemon yoghurt from Ramadan Nights by Dish. The dish uses traditional, regional ingredients and techniques, with the chef adding an Australian spin. The lamb is marinated for two days and then braised for six hours, to give it a depth of flavour. Chris Whiteoak / The National
Semolina and lemon sponge, pomegranate sorbet, sidr honey mascarpone, almond and lavender shortbread, berries and mint from Ramadan Nights by Dish. It's the chef's take on a Middle Eastern sundae. Chris Whiteoak / The National
Executive chef Praveen Singh from Signature by Sanjeev Kapoor at The Canvas Hotel Dubai MGallery. Chris Whiteoak / The National
Deconstructed tandoori raan from Signature by Sanjeev Kapoor. Traditional Indian-spiced marinated leg of baby lamb served on smoked charcoal grill with the chef's signature gravy. Chris Whiteoak / The National
Charcoal Rasmalai snow from Signature by Sanjeev Kapoor, a Himalayan dessert of fresh cheese, condensed milk, activated charcoal and lychee pebbles. Chris Whiteoak / The National
Head chef Emil Helmy from Oni at the Shangri-La Hotel, Downtown Dubai. Chris Whiteoak / The National
Vegetable ramen from Oni. A light, traditional vegetable broth based on recipes from Hokkaido, with homemade pickled vegetables and hand-made nishiyama ramen. Chris Whiteoak / The National
The Oni Iftar signature platter, including organic chicken gyoza, chef's sushi selection, and salmon tacos. Chris Whiteoak / The National
Head chef Brian Voelzing from The Loft at Dubai Opera. Chris Whiteoak / The National
Pan-roasted hammour, ratatouille and toasted pine nuts from The Loft at Dubai Opera. Chris Whiteoak / The National
Lobster mac and cheese, with Omani lobster and grueyere cream sauce from The Loft at Dubai Opera. Chris Whiteoak / The National
Head chef Gokhan Cokelez from Villamore at Emerald Palace Kempinski Dubai. Chris Whiteoak / The National
Grilled Australian spring lamb cutlets served with roasted eggplant topped with zaatar, greek yoghurt, pomegranate, garlic chips and mint, from Villamore. Chris Whiteoak / The National
Seafood stew with cous cous from Villamore. The recipe is based on a traditional Sicilian stew created by Arabs who inhabited the island for centuries. The chef says: "Only the freshest seafood is used swimming in a sauce made from San Marzano tomatoes and couscous pearls from Sicily." Chris Whiteoak / The National
Head chef Tony Jardella from Hillhouse Brasserie at Dubai Hills Golf Club. Chris Whiteoak / The National
Tofu and mushroom donburi, with mushrooms, stir-fried vegetables, vegetarian teriyaki sauce and toasted sesame seeds from Hillhouse Brasserie. It's vegan and gluten-free. Chris Whiteoak / The National
Cauliflower pakoras, with crispy okra balti, lime and mint pickle, and mango and apple chutney from Hillhouse Brasserie. The dish is again vegan and gluten-free. Chris Whiteoak / The National
Sous-chef Rajpal Singh from Mmmbox, Jumeirah, Dubai. Chris Whiteoak / The National
Masala asparagus from Mmmbox. An asparagus filling is cooked with masala, tomatoes and onions and piled into a soft 'phulka' taco that the asparagus is wrapped around. Chris Whiteoak / The National
Burrata dahl with truffle kulcha from Mmmbox. The dahl has been slow-cooked for 24 hours to make it creamier and more flavourful. Chris Whiteoak / The National
Head chef Ali Fouad from Khaymat Al Bahar at Jumeirah Al Qasr, Dubai. Chris Whiteoak / The National
Lamb ouzi from Khaymat Al Bahar at Jumeirah Al Qasr. Chef Ali Fouad says: "A staple main course in Ramadan, this authentic Middle Eastern dish is popular across the GCC and found at most iftar spreads and often cooked at home. The dish is painstakingly created over three to four hours and consists of an entire lamb cooked and served with Oriental rice." Chris Whiteoak / The National
Ablama from Khaymat Al Bahar at Jumeirah Al Qasr. In this Lebanese dish, the marrow is stuffed with minced meat, a little rice and cooked in yoghurt, then served with basmati rice and vermicelli noodles. Chris Whiteoak / The National
Head chef Aphichat Amatmontri from Pai Thai at Jumeirah Al Qasr, Dubai. Chris Whiteoak / The National
Goong Phad Med Ma Muang: wok-fried crispy prawns with cashew nuts, spring onions, dried chilli and oyster sauce from Pai Thai at Jumeirah Al Qasr. Chef Amatmontri explains: "This is a favourite with all our guests, which is why it made the shortlist for our iftar menu. The combination of seafood, nuts and traditional Thai ingredients makes this dish a welcome alternative main course for those looking to enjoy an iftar meal twist." Chris Whiteoak / The National
Yam Som: an appetiser of pomelo salad with dried coconut, peanuts, fried onion, coriander and Thai dressing from Pai Thai at Jumeirah Al Qasr. Chris Whiteoak / The National
Head chef Muhammad Luqman from Kcal, Healthcare City, Dubai. Chris Whiteoak / The National
Tahini brownie from Kcal. It's made with zero sugar or flour but with an Arabian twist, as it's drizzled in sweet tahini sauce. Chris Whiteoak / The National
Chicken makloubeh from Kcal. Cubes of roast chicken breast have been marinated in Middle Eastern spices and topped with roasted cauliflower, aubergine, potato and a tomato-flavoured rice. The dish is served with yoghurt cucumber sauce. Zero preservatives and oils are used in the making of the dish, and the chicken is marinated for 24 hours before being steamed. Chris Whiteoak / The National
Chef Sharif from Shayan Restaurant at Swissotel Al Ghurair, Dubai. Chris Whiteoak / The National
A metre-long kebab from Shayan Restaurant. It includes joojeh (saffron-flavoured chicken thigh kebab), kubideh (minced lamb kebab flavoured with onion and parsley), masti (veal tenderloin kebab marinated in labneh and pepper), and comes with a variety of accompaniments. Chris Whiteoak / The National
Mego kebab from Shayan Restaurant. Charcoal-grilled jumbo shrimp kebabs are flavoured with saffron and lemon juice. Chris Whiteoak / The National
Head chef Sushil Kumar from Courtyard by Marriott, Al Barsha, Dubai. Chris Whiteoak / The National
Prawn biryani from Courtyard by Marriott. Chef Kumar says: "It is a mixed rice dish with its origins among the Muslims, dating back to the Indian Mughals. This dish is especially popular throughout the Indian subcontinent. It is usually made with Indian spices, rice, meat, vegetables or eggs." Chris Whiteoak / The National
Lamb tajine from Courtyard by Marriott. Chris Whiteoak / The National
Head chef Ryan Thomas from Ramadan Nights by Dish in Al Quoz, Dubai. Chris Whiteoak / The National
Slow-braised lamb shoulder in Middle Eastern spices, scented rice pilaf, confit garlic and lemon yoghurt from Ramadan Nights by Dish. The dish uses traditional, regional ingredients and techniques, with the chef adding an Australian spin. The lamb is marinated for two days and then braised for six hours, to give it a depth of flavour. Chris Whiteoak / The National
Semolina and lemon sponge, pomegranate sorbet, sidr honey mascarpone, almond and lavender shortbread, berries and mint from Ramadan Nights by Dish. It's the chef's take on a Middle Eastern sundae. Chris Whiteoak / The National
Executive chef Praveen Singh from Signature by Sanjeev Kapoor at The Canvas Hotel Dubai MGallery. Chris Whiteoak / The National
Deconstructed tandoori raan from Signature by Sanjeev Kapoor. Traditional Indian-spiced marinated leg of baby lamb served on smoked charcoal grill with the chef's signature gravy. Chris Whiteoak / The National
Charcoal Rasmalai snow from Signature by Sanjeev Kapoor, a Himalayan dessert of fresh cheese, condensed milk, activated charcoal and lychee pebbles. Chris Whiteoak / The National
Head chef Emil Helmy from Oni at the Shangri-La Hotel, Downtown Dubai. Chris Whiteoak / The National
Vegetable ramen from Oni. A light, traditional vegetable broth based on recipes from Hokkaido, with homemade pickled vegetables and hand-made nishiyama ramen. Chris Whiteoak / The National
The Oni Iftar signature platter, including organic chicken gyoza, chef's sushi selection, and salmon tacos. Chris Whiteoak / The National
Head chef Brian Voelzing from The Loft at Dubai Opera. Chris Whiteoak / The National
Pan-roasted hammour, ratatouille and toasted pine nuts from The Loft at Dubai Opera. Chris Whiteoak / The National
Lobster mac and cheese, with Omani lobster and grueyere cream sauce from The Loft at Dubai Opera. Chris Whiteoak / The National
Head chef Gokhan Cokelez from Villamore at Emerald Palace Kempinski Dubai. Chris Whiteoak / The National
Grilled Australian spring lamb cutlets served with roasted eggplant topped with zaatar, greek yoghurt, pomegranate, garlic chips and mint, from Villamore. Chris Whiteoak / The National
Seafood stew with cous cous from Villamore. The recipe is based on a traditional Sicilian stew created by Arabs who inhabited the island for centuries. The chef says: "Only the freshest seafood is used swimming in a sauce made from San Marzano tomatoes and couscous pearls from Sicily." Chris Whiteoak / The National
Head chef Tony Jardella from Hillhouse Brasserie at Dubai Hills Golf Club. Chris Whiteoak / The National
Tofu and mushroom donburi, with mushrooms, stir-fried vegetables, vegetarian teriyaki sauce and toasted sesame seeds from Hillhouse Brasserie. It's vegan and gluten-free. Chris Whiteoak / The National
Cauliflower pakoras, with crispy okra balti, lime and mint pickle, and mango and apple chutney from Hillhouse Brasserie. The dish is again vegan and gluten-free. Chris Whiteoak / The National
Sous-chef Rajpal Singh from Mmmbox, Jumeirah, Dubai. Chris Whiteoak / The National
Masala asparagus from Mmmbox. An asparagus filling is cooked with masala, tomatoes and onions and piled into a soft 'phulka' taco that the asparagus is wrapped around. Chris Whiteoak / The National
Burrata dahl with truffle kulcha from Mmmbox. The dahl has been slow-cooked for 24 hours to make it creamier and more flavourful. Chris Whiteoak / The National
Head chef Ali Fouad from Khaymat Al Bahar at Jumeirah Al Qasr, Dubai. Chris Whiteoak / The National
Lamb ouzi from Khaymat Al Bahar at Jumeirah Al Qasr. Chef Ali Fouad says: "A staple main course in Ramadan, this authentic Middle Eastern dish is popular across the GCC and found at most iftar spreads and often cooked at home. The dish is painstakingly created over three to four hours and consists of an entire lamb cooked and served with Oriental rice." Chris Whiteoak / The National
Ablama from Khaymat Al Bahar at Jumeirah Al Qasr. In this Lebanese dish, the marrow is stuffed with minced meat, a little rice and cooked in yoghurt, then served with basmati rice and vermicelli noodles. Chris Whiteoak / The National
Head chef Aphichat Amatmontri from Pai Thai at Jumeirah Al Qasr, Dubai. Chris Whiteoak / The National
Goong Phad Med Ma Muang: wok-fried crispy prawns with cashew nuts, spring onions, dried chilli and oyster sauce from Pai Thai at Jumeirah Al Qasr. Chef Amatmontri explains: "This is a favourite with all our guests, which is why it made the shortlist for our iftar menu. The combination of seafood, nuts and traditional Thai ingredients makes this dish a welcome alternative main course for those looking to enjoy an iftar meal twist." Chris Whiteoak / The National
Yam Som: an appetiser of pomelo salad with dried coconut, peanuts, fried onion, coriander and Thai dressing from Pai Thai at Jumeirah Al Qasr. Chris Whiteoak / The National
Head chef Muhammad Luqman from Kcal, Healthcare City, Dubai. Chris Whiteoak / The National
Tahini brownie from Kcal. It's made with zero sugar or flour but with an Arabian twist, as it's drizzled in sweet tahini sauce. Chris Whiteoak / The National
Chicken makloubeh from Kcal. Cubes of roast chicken breast have been marinated in Middle Eastern spices and topped with roasted cauliflower, aubergine, potato and a tomato-flavoured rice. The dish is served with yoghurt cucumber sauce. Zero preservatives and oils are used in the making of the dish, and the chicken is marinated for 24 hours before being steamed. Chris Whiteoak / The National
Chef Sharif from Shayan Restaurant at Swissotel Al Ghurair, Dubai. Chris Whiteoak / The National
A metre-long kebab from Shayan Restaurant. It includes joojeh (saffron-flavoured chicken thigh kebab), kubideh (minced lamb kebab flavoured with onion and parsley), masti (veal tenderloin kebab marinated in labneh and pepper), and comes with a variety of accompaniments. Chris Whiteoak / The National
Mego kebab from Shayan Restaurant. Charcoal-grilled jumbo shrimp kebabs are flavoured with saffron and lemon juice. Chris Whiteoak / The National
Head chef Sushil Kumar from Courtyard by Marriott, Al Barsha, Dubai. Chris Whiteoak / The National
Prawn biryani from Courtyard by Marriott. Chef Kumar says: "It is a mixed rice dish with its origins among the Muslims, dating back to the Indian Mughals. This dish is especially popular throughout the Indian subcontinent. It is usually made with Indian spices, rice, meat, vegetables or eggs." Chris Whiteoak / The National
Lamb tajine from Courtyard by Marriott. Chris Whiteoak / The National
