JAKARTA: Mohammed bin Abdul Karim Al-Issa, secretary-general of the Muslim World League (MWL), stressed the league’s desire to promote the true Islam and its tolerant, open-minded and moderate principles.
He also noted that the league implements various programs to consolidate moderation, and fight extremism and sectarianism which have spread in conflict areas.
These remarks came in a speech Al-Issa delivered during the International Conference of Islamic Universities and the Promotion of Moderation, which the league organized in cooperation with Al-Azhar University of Indonesia in Jakarta.
On his part, the president of the Al-Azhar University, Ahmed Hussein, stressed the significance of education in instilling true doctrines and principles in Islamic generations, and the significance of cooperation between Islamic universities for conveying the pure educational message to students, away from deviant thoughts.
The conference released a final communique in which participants expressed their support for the efforts of the Global Centre for Combating Extremist Ideology (GCCEI), which was inaugurated by King Salman in Riyadh in the presence of the US President Donald Trump and 55 leaders from the Islamic and Arab worlds. The communique said that the GCCEI dedicated its efforts to fighting extremism with new technologies, and hoped that it plays an important role in defending the interests of the Islamic nation.
The communique also maintained that moderation is well established in the understanding and application of Islam, based on the teachings of the Holy Qur’an.
Moderate Islam is capable of presenting solutions for chronic human problems and saving societies from the deterioration of political and cultural morality, it added.
MWL chief urges promotion of moderate Islam, fight against extremism
MWL chief urges promotion of moderate Islam, fight against extremism
Saudi hospitality boom sparks innovation beyond the plate
- At the Four Seasons Riyadh, Diageo hosted a private tasting at Tonic Bar followed by a 10-course dinner at Julien
- Dinner at Julien paired dishes with drinks made using Tanqueray 0.0, Captain Morgan 0.0, and Guinness 0.0
RIYADH: As restaurants and hotels in Saudi Arabia refine their culinary identities, beverages are increasingly being treated as crafted experiences in their own right, shaped by technique and intention.
At the Four Seasons Riyadh, Diageo hosted a private tasting at Tonic Bar followed by a 10-course dinner at Julien, offering a snapshot of how this evolution is beginning to take shape, as international players and local venues test new approaches to pairing and presentation.
Speaking to Arab News, Nick Rees, marketing director of Diageo MENA, pointed to the rapid growth of the nonalcoholic segment globally and in the region: “There’s a far faster growing percentage of it (the industry) is non-alcohol … There (are) trends globally … A lot of it will be pointed to wellness, mindful drinking.”
Rees said that Saudi Arabia’s fast-developing culinary and hospitality scene calls for beverages that match the level of excellence seen in kitchens across the Kingdom.
“It’s kind of the lack of choices and that’s where we want to be able to provide people the option, and people here absolutely have the same kind of talent and desire as their counterparts behind the kitchen,” he said.
“That’s where our role is to give people the kind of core ingredients for them to be able to work with … we have many more brands that we would love to introduce to the Kingdom.”
The dinner at Julien paired dishes with drinks made using Tanqueray 0.0, Captain Morgan 0.0, and Guinness 0.0, offering a glimpse into the range of styles Diageo is bringing to the market.
Flavor profiles ranged from light and refreshing combinations with cucumber and capers brine to richer, malt-forward blends, each designed to complement the accompanying dishes, from ravioli to black cod.
Rees emphasized that pairing food with thoughtfully crafted beverages is becoming an essential part of the hospitality experience.
“In the Kingdom, we’re looking at giving people the experience that currently is not available to them because I know for sure that the kind of quality and expertise and craftsmanship that can go into creating some of these drinks is absolutely as exciting as the work that the chefs would do with their food,” he said.
Anthony Abou Haider, head of Gulf at Diageo, said the company sees long-term potential in Saudi Arabia’s hospitality sector.
“It’s such an opportunity to be a part of this transformation journey,” he told Arab News. “We’re not looking for a short-term gain, we’re looking at a very long-term gain here because whatever we do now is building for the future.”
