Shawarma in Dubai
Warm, crisp, and unexpectedly balanced
In Dubai, I remember the smell before I remember anything else.
At the mall
Chicken turning slowly on the grill. Warm spices rising into the air. Fresh flatbread stacked beside the counter.
When I took the first bite, it surprised me.
The spices were present, but not overpowering. Warm, steady, balanced.
The wrap had been pressed just enough to crisp the outside. Not hard — just lightly golden.
And then the pickle.
Bright enough to lift the chicken.
Sharp enough to cut through the richness.
Balanced enough that it didn’t need anything else.
No extra vegetables. No heavy sauce.
Just chicken, spice, warmth, and acidity — working together.
It felt simple. But intentional.
Picture taken from the hotel’s windows
What I Learned from This Bite
Flavor doesn’t need to be louder to be better.
It needs balance.
The right amount of spice.
The right amount of crisp.
The right amount of acidity.
Enough — but not more.
That’s what made it memorable.
Crispy Shawarma Dubai
What I’m Really Doing When I Travel
When I travel, I don’t just eat.
I pay attention.
I notice how the spice is used — not too much.
How the bread is toasted — just enough.
How the acidity balances the richness.
I notice what’s different from home.
Then I bring that difference back with me.
Not to copy.
But to understand.
To recreate the feeling in my own kitchen.
To cook and bake with a little more awareness.
Every place teaches something small.
A technique.
A balance.
A restraint.
A new combination.
And when I return home, I carry those lessons quietly into the next dish.
