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“You’re going to go all around Saudi while you’re seated — that is what I aspire (to),” says Hadeel Al Motawa, who co-founded the restaurant in 2019.

Located in the 600-year-old historic center of Saudi Arabia’s capital, Riyadh, the contemporary restaurant’s menu is inspired by the traditional home cooking Al Motawa grew up with, and by her travels around Saudia Arabia and abroad.

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Five years later, her debut restaurant often features in local publications as one of the city’s finest, and was highlighted by international dining guide “50 Best” on its “discovery” listof eateries that should be on travelers’ radars.

Occupying the majority of the Arabian Peninsula, Saudi Arabia stretches2.15 million square kilometers(830,120 square miles), encompassing mountains, deserts and rocky plateaus — and its cuisine reflects its many regions and geographies.

For example, the Eastern Province is known for its seafood, such as Muhammar, a fried fish dish made with rice and sugar that was traditionally popular among sailors.

On the other hand, in the country’s northern region, where temperatures are cooler and may dropbelow freezing during winter, traditional recipes focus on grains and meat, like the popular jareesh, a lamb stew made with wheat and yogurt.

Ingredients like saffron, cardamom, and dates play a prominent role across the country, and meals are often accompanied by flatbreads and laban, a yoghurt-based drink.

should bkm industries limited (539043) be sold ✌️【Employment Opportunities】✌️ Gain access to professional investment advice, free market trend analysis, and real-time stock market data. Make informed decisions and unlock the full potential of your investments with expert predictions and guidance. When talking to others about opening a Saudi contemporary restaurant, Al Motawa realized that even within Saudi Arabia, many were unfamiliar with the full scope of their country’s culinary heritage.

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Her discoveries shaped Takya’s menu, which offers a curated selection of dishes from different parts of the country, including jareesh, from the north.

“I want to have a deeper understanding of the meal, I want someone to tell me a story about it – and that’s what we’re trying to convey here,” she explains.

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For Al Motawa, her food is a way to explore cultural identity, mixing old and new, tradition and innovation. Despite Riyadh’s modern, high-rise-dense downtown area, the country is still “very much in touch with its roots,” says Al Motawa, adding: “It’s modern from the outside, but when you look deep inside, it’s very culture-orientated.”

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“If you look at the dishes, you would find it very modern, very appealing. But once you try it and you get into the story of it, it would be very authentic,” she says, adding: “We preserve the recipes that we got from our ancestors.”

For example, dates — one of Saudi Arabia’s most iconic ingredients, with more than300 varieties said to be grown in the kingdom— take center stage in both savory and sweet dishes. They could be presented as molasses to accompany a lamb shank delicately cooked over 10 hours, or paired with spiced buttermilk and baked into fragrant pastries.

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“The first layer of my restaurant is the love for food,” says Al Motawa “and then the next layer is about falling in love with the Saudi culture.”

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