DUBAI: Pop superstar Rihanna has been spotted with her alleged Saudi beau Hassan Jameel lounging poolside in Mexico, British tabloids reported Tuesday.
The reported couple, who caused a media whirlwind when news of their apparent relationship spread last year, looked less than picture perfect in a series of photographs published in the Daily Mail. The pair seemed to be arguing, with Rihanna jabbing her finger in the Saudi businessman’s direction — but for all we know, they could have been engaged in a lighthearted game of charades.
It seems unlikely that we will ever find out what all the fuss was about as the duo have remained tight-lipped on the status of their relationship and have not publicly confirmed their rumored romance.
However, in an interview with Vogue magazine in May, the “Wild Thoughts” singer hinted that she had found a special somebody.
“I used to feel guilty about taking personal time,” she told the magazine, “but I also think I never met someone who was worth it before.”
Previously linked with British supermodel Naomi Campbell — after the pair was spotted together at in London’s Hyde Park in July 2016 — Jameel belongs to a wealthy Saudi family renowned locally and even globally for its longstanding relationship with Japanese automaker Toyota. Jameel is currently the deputy president and vice chairman of Abdul Latif Jameel Co. — a company that was launched by his grandfather. In 2014, Jameel received an honorary knighthood from Queen Elizabeth II for his charitable contribution to arts and culture in the UK.
The pair’s trip to the sunny shores of Mexico comes one month after MediaTakeOut reported that the Barbados-born Fenty Beauty mogul had broken up with Jameel, citing an alleged inside source who said: “She just got tired of him. She gets tired of men sometimes.”
While it remains to be seen whether the couple really is an item, Saudi make-up fans aren’t complaining and even took to social media to theorize that Rihanna’s much-reported-on launch of Fenty Beauty in Saudi Arabia earlier this year was in part due to her desire to visit her potential future in-laws.
It was a joke that spread like wildfire on Twitter as users posted comments like: “She’s coming to visit her in-laws” and “Hassan Jameel did all the ladies a favor.”
Fenty Beauty, named 2017’s best innovation by Time Magazine, was made available in Sephora stores in the Kingdom on April 19.
Rihanna launched the beauty line in September, with a promise to make all women feel included.
“Fenty Beauty was created for everyone: For women of all shades, personalities, attitudes, cultures, and races. I wanted everyone to feel included, that’s the real reason I made this line,” she said at the time of the launch in 2017.
Recipes for Success: Chef Aniket Chatterjee offers advice and a mutton curry recipe
Updated 29 January 2026
Hams Saleh
DUBAI: Aniket Chatterjee — currently chef de cuisine at Atrangi by Ritu Dalmia in Dubai — says his cooking is shaped as much by memory and personal history as it is by technique.
Working closely with celebrity chef and restaurateur Dalmia, Chatterjee has developed a style that looks at Indian food not through trends, he says, but through stories — from home kitchens and street food to lesser-known regional traditions.
Chatterjee has developed a style that looks at Indian food not through trends, he says, but through stories. (Supplied)
Many of his dishes at Atrangi are contemporary adaptations of familiar Indian flavors and everyday recipes. His approach reflects how Indian cuisine in Dubai, and beyond, is shifting, with more diners interested in regional cooking, comfort food and the stories behind where dishes come from, he tells Arab News.
When you started out, what was the most common mistake you made?
I put a lot of stress and pressure on myself, which was leading to my passion getting depleted.
What’s your top tip for amateur chefs?
Always cook with intuition and intent. Cooking depends a lot on your mindset. Once you start cooking not because someone wants to eat, but because you want to feed them, that’s a game changer.
What one ingredient can instantly improve any dish?
Simple: salt. Seasoning is key. Someone once said: “The difference between good food and great food is a pinch of salt,” and I strongly believe that. And love, of course.
When you go out to eat, do you find yourself critiquing the food?
Obviously it’s a mechanism, after working for so many years, that I try to analyze anything that I eat. But it’s just for understanding or inspiration purposes. I do believe in giving feedback because I genuinely want the restaurant or the cook to be better.
What’s the most common issue that you find in other restaurants?
The thing that ticks me off is anything which starts with “viral.” I’m out. I don’t like it when restaurants follow trends and don’t do what they are actually capable of doing or love to do.
What’s your favorite cuisine or dish?
I love Japanese food. It’s simple yet complex. But my favorite dish changes weekly. It is like that one song that you listen to on a loop and then you get sick of it. I do the same with food. Last week it was mandi with haneeth ribs — the fat, the freshness from the tomato, rice and laban is so beautifully balanced. This week, it’s mostly ramen.
What’s your go-to dish if you have to cook something quickly at home?
I love to make a nice bowl of pasta. Usually, back home, in my pantry, we always have the ingredients, because even my mom loves it. It’s usually a nice simple tomato and basil spaghetti with some fresh mozzarella or a ragu or an aglio e olio.
What customer behavior most annoys you?
When they tell us they are allergic to something but later turns out they just don’t like the particular thing. That has happened multiple times.
What’s your favorite dish to cook and why?
A nice spicy curry — chicken or lamb. It’s therapeutic. Making curry, for me, is the most beautiful thing in the world. It’s very complex and layered, and it’s completely based on understanding, not a recipe.
What’s the most difficult dish for you to get right?
It’s not a dish, it’s two ingredients: doodhi (bottle gourd) and karela (bitter gourd). I absolutely despised both those vegetables with all my heart, until I took on a challenge to work around it. It worked out and I have had a lot of my fellow haters end up liking both.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back?
I don’t like shouting; I feel that’s a very weak approach to leading a team. You have to be calm and composed. I’m a firm believer in energies and that it transpires into the food, so I don’t want a stressful work environment and having fun in the kitchen is mandatory. Of course, there are some non-negotiables, and that’s where the discipline kicks in.
Chef Aniket’s lazy Sunday mutton curry
Chef Aniket’s lazy Sunday mutton curry . (Supplied)
(serves 4)
Ingredients
Marination:
Mutton or lamb curry cut – 600g
Mutton or lamb fat (preferably in cubes) – 100g
Full fat yoghurt – 50g
Red onion (sliced) – 450g
Ginger and garlic paste – 80g
Coriander stems (whole) – 15g
Mustard oil – 30ml
Kashmiri red chilli powder – 16g
Turmeric powder – 8g
Coriander powder – 14g
Roasted cumin powder – 14g
Black salt – to taste
Garam masala:
Cumin – 8g
Cinnamon – 4g
Cloves – 2g
Green cardamom – 6g
Black cardamom – 2g
Bay leaf – 2 pcs
Whole dried red chilli – 1 pc
Black pepper – 3g
Fennel seeds – 6g
For the tempering:
Mustard oil – 80ml
Whole dried red chilli – 2 to 3 pcs
Bay leaf – 2 to 3 pcs
Black pepper (whole) – 6g
Cinnamon sticks – 2 to 3 pcs
Instructions:
Take a bowl and combine all the ingredients listed under marination. Let it sit for at least three hours, preferably overnight in the fridge.
For the spice mix, combine all the ingredients listed under garam masala in a cold non-stick pan and slowly bring to heat. Toss the spices as they warm so they roast evenly without burning. Once cooled, blend into a coarse powder.
Take a pressure cooker and add the mustard oil from the tempering. Once hot, add the dry spices and saute for a minute.
Add the marinated mutton or lamb directly into the oil. The marinade will have released some water, so separate it and add only the meat, onions and fat first. This helps the meat and onions sear and caramelize properly.
Once browned, add the remaining marinade liquid and cook for another 10 to 15 minutes. Cover and cook for two whistles plus 30 minutes for mutton, or two whistles plus 15 minutes for lamb. Let it rest for 15 to 20 minutes until the steam releases naturally.
Once the meat is tender, adjust the consistency and seasoning to taste.
Turn off the heat and add one tablespoon of the garam masala. At this point, add one tablespoon clarified butter or ghee, julienned ginger (5 g), lemon juice to taste and a pinch of sugar.
Finish with plenty of fresh chopped coriander and serve hot with rice or parathas.
