In a culinary landscape where tradition and innovation often collide, Chef Sahar Alawadhi stands out as a visionary who bridges heritage with modern creativity. From humble beginnings baking boxed cakes at home to becoming one of the leading voices in contemporary Emirati cuisine, her journey is marked by passion, curiosity, and a deep connection to her roots. As she prepares to launch her much-anticipated restaurant, Abra, Chef Sahar reflects on the flavors that shaped her, the philosophy that guides her craft, and the future she envisions for Emirati gastronomy. In this candid conversation, she shares the stories and inspirations behind her work.
How did your journey in the culinary world begin?
It all started with a simple passion for baking at home using Betty Crocker box cakes. Over time, that passion kept growing, and more than 10 years ago I made the decision to enter the industry professionally.
Do you have a favorite dish or pastry that you enjoy making?
Right now, my favorite pastry to make is a khanfroosh cake that I call the “BB Cake,” named after my grandmother. The recipe was passed down from her—she made it her way, and then my mother made it for us. Now I create my own interpretation of it. This dish really reflects my philosophy, my work, and my approach to pastry.
What ingredients can you not live without in the kitchen?
My three essential ingredients are what I like to call the “holy trinity” of Emirati dessert spices: saffron, rose, and cardamom. Whether used alone, together, or in different pairings, these flavors are pure magic for me.
Can you tell us about any current projects you’re working on?
I’d love to. I’m currently working on opening my own restaurant, called Abra. At Abra, we’ll be showcasing Emirati cuisine—specifically a new or novel interpretation of Emirati food. The entire concept is homegrown, and everything we do in the restaurant aims to be as sustainable and locally rooted as possible, in line with my cooking philosophy and approach.
