The Saudi Tourism Authority’s consumer brand Saudi, Welcome to Arabia today concluded the preview of The Saudi Table, an immersive culinary residency curated by Chef Kunal Kapur at One8 Commune, Golf Course Road. Conceived as a strategic cultural introduction to Saudi’s contemporary food identity, the preview brought together senior editors, food journalists, cultural commentators, creators, and hospitality leaders – including Shivesh …
The Saudi Tourism Authority’s consumer brand Saudi, Welcome to Arabia today concluded the preview of The Saudi Table, an immersive culinary residency curated by Chef Kunal Kapur at One8 Commune, Golf Course Road.
Conceived as a strategic cultural introduction to Saudi’s contemporary food identity, the preview brought together senior editors, food journalists, cultural commentators, creators, and hospitality leaders – including Shivesh Bhatia, Niki Mehra Madan, Ashna Sharma, Chef Afshan, and several of Delhi-NCR’s most recognisable culinary and cultural voices.
Commenting on the culinary crossover, Chef Kunal Kapur said “Saudi is a land of many wonders. From the coral reefs in the Saudi Red Sea to the snow-dusted peaks of Tabuk, every corner has a story to tell, of adventure, heritage and especially of food that’s been passed on quietly like an heirloom, generation after generation. And in many ways, this is where India and Saudi meet — in a shared appreciation for food, culture and traditions. The warmth in India’s “Atithi Devo Bhavah” finds its reflection in the Saudi terminology of “Hafawa”, a practice of treating everyone with unmatched hospitality, generosity and warmth. The Saudi Table is a celebration of this connection. We invite you to enjoy a spread that is familiar and yet, truly Spectacular!”
Rooted in ingredient integrity and Indo–Arab culinary exchange, the preview showcased Saudi cuisine through a relaxed, communal format that highlighted provenance, regional diversity and modern creativity, focusing on context over theatrics and celebrating a cuisine both ancient and ascendant.
The experience opened with a shared grazing table of dips, grains, greens and breads, featuring kareef salad, Hijazi-style tabbouleh, wild za’atar labneh, baba ganoush, roasted carrot and date salad, and date-led bites that offered a layered introduction to Saudi Arabia’s pantry and agricultural heritage.
Everyday Saudi flavours unfolded through small plates, followed by generous ceremonial mains and finished with lightly sweet desserts that defined the cuisine’s sense of balance.
Chef Kunal Kapur’s curation was consistently noted for its discipline and fidelity to source. Instead of reframing Saudi dishes to fit a cosmopolitan palate, Kapur foregrounded the architecture of the cuisine; its reliance on spice rather than heat, its balance of acidity and sweetness, its preference for texture over ornamentation, and its longstanding commitment to shared, community-driven eating.
Jeddah follows a coastal rhythm of fish markets, historic bakeries and Corniche evenings; Riyadh explores Najdi hospitality through heritage quarters, souks and chef-led dining; while AlUla offers farm-to-table experiences set amid oasis farms and dramatic sandstone landscapes.
