Imad's Syrian Kitchen: A Love Letter from Damascus

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While some refugees have to retrain to work in a new country, Alarnarb points out that great food is universal, and says he always knew he’d find a way to cook for a living.

I didn’t know that… In Singapore, the satay is so good on the streets, no one makes their own. Photographs by Kris Kirkham Vlieg zonder tussenstops. Alleen geïnteresseerd in directe vluchten tussen Damascus en Londen? Zorg ervoor dat je 'Alleen directe vluchten' aanvinkt bij het uitvoeren van een zoekopdracht. Als er directe vluchten beschikbaar zijn op de route, verschijnen deze in de resultaten. Imad Al Arnab is a Syrian chef, entrepreneur, and refugee who ran three successful restaurants, several juice bars, and cafes in Damascus. In the war, Imad’s businesses were destroyed, and he was forced to flee the country in search of safety. Making his way from Lebanon through Europe, Imad shared his skills cooking for other refugees, up to 400 at a time. Imad arrived in London in 2015 and eventually, his family was able to join him. Putting aside his passion for food, Imad worked a number of jobs, including as a car salesman in his early days in London. With the help of some good friends, Imad burst onto the London restaurant scene five years ago with a series of charity events, supper clubs and pop-ups that became hugely popular. Imad opened the doors to his first London based restaurant in Kingly Court, in the heart of Soho, in May 2021. Just published: the debut cookbook from the Syrian chef and restaurateur Imad Alarnab, who fled Damascus for London during the civil war, arriving in London in 2015 where eventually he was joined by his family. He went on to open his rapturously received restaurant Imad’s Syrian Kitchen. The book, which has the same name, is subtitled ‘A Love Letter from Damascus to London’ and shares recipes from the restaurant, alongside the story of Alarnab’s journey to the UK and of Syria itself. the war in Syria didn’t happen, I would never, never think about leaving Damascus in my life. But we’re forced to leave our countries – it’s not something optional.”Alongside delicious recipes, Imad will share the unforgettable details of how he came to settle in London, as well as the story of his home country, Syria. This book is a celebration of how food has the power to bring people together. In today’s episode we’re exploring what it’s like to be displaced and part of the LGBTQ+ community. This episode is dedicated to everyone who sits at this intersection, and faces not only the challenges of being an asylum seeker or a refugee, but also the discrimination that comes with their sexuality or gender identity. us about it, we know about Syria more than anyone else. We still have friends there. We still have families there.” He’s also a fan of Darjeeling Express – now found in Covent Garden, Asma Khan’s Indian restaurant used to be located in the Soho space Alarnab now occupies. Fun fact… Who knew red leicester cheese would go so well with spice and sweet potatoes? Photography: Jax Walker

This is such a helpful book: the detail and organisation build a sense of understanding, working in confidence-building steps from what you know and like to a broader world of flavour and pleasure. It’s written in a bright, friendly tone, and I loved the mix of personal, historic and culinary. We first hear from Nour and James, founders of The Great Oven. They build giant community ovens and donate them to those in need.Raised in Mumbai and now living in the UK, Maunika Gowardhan uses her second book to share tandoori recipes from her life and travels in India, which she’s cleverly adapted to suit conventional ovens. The recipes are bright and enticing, and beautifully balanced across the whole: I made three that took my eye, and each was exceptional. Insightful tweaks and tips – such as the value of the ‘double marinade technique’ – lift everything, and make a better, more knowledgeable, cook of you.