LONDON: Healthy progress has been made in reducing smoking and tobacco use, but governments need to do more to help the world’s 1.1 billion smokers quit, the World Health Organization said on Friday.
Tobacco use has also declined proportionately in most countries, the WHO said in a report. But population growth means the number of people using tobacco remains stubbornly high. Around 80 percent the world’s 1.1 billion smokers live in poor and middle-income countries.
“Quitting tobacco is one of the best things any person can do for their own health,” said Tedros Adhanom Ghebreyesus, the WHO’s director-general.
He said governments that introduced anti-smoking policies such as raising taxes on cigarettes and banning tobacco advertising were providing “the practical tools to help people kick the habit, adding years to their life.”
Smoking and other tobacco use kills more than 7 million people a year globally, latest WHO data show. Many of these deaths are from heart disease, stroke and other diseases, as well as from lung and other types of cancer.
The WHO report found that some 5 billion people live in countries that have introduced smoking bans, graphic warnings on packaging and other effective tobacco controls — four times more people than a decade ago.
But many countries are still not adequately implementing policies, it said. It urged governments to make greater effort to introduce six key anti-tobacco measures it calls MPOWER, which include free services for people wanting to quit, protecting people from tobacco smoke, graphic danger warnings, higher tobacco taxes and advertising bans.
The report found that 36 countries have introduced one or more MPOWER measure at the highest level.
Only 23 countries have implemented quit-smoking support policies at the highest level, it found, but 116 more fully or partly cover the cost of services and another 32 offer services but do not cover their cost.
More than half the world’s population – 3.9 billion people in 91 countries – now see large graphic warnings on packs of cigarettes and other tobacco products, the report found.
WHO hails progress in fight against tobacco but wants more
WHO hails progress in fight against tobacco but wants more
- More than half the world’s population – 3.9 billion people in 91 countries – now see large graphic warnings on packs of cigarettes and other tobacco products, the report found
Where We Are Going Today: ‘Tikka Khan’ delicious grilled chicken in Jeddah
- This place specializes in Indian street food, with more than a nod to the classic dish from which it takes its name
As soon as you step inside Tikka Khan on Qassem Zeinah Street in Jeddah’s Rawdah district your senses will be treated to the unmistakable aroma of South Asian spices and grilled chicken.
This place specializes in Indian street food, with more than a nod to the classic dish from which it takes its name.
The marinated chicken, infused with a blend of yogurt, cumin, coriander, turmeric, chili powder, garlic and ginger, is grilled or roasted to perfection. Each bite bursts with rich aromatic flavors.
I tried two sandwiches — the tikka khan and the butter khan — and while both were delicious, the former was a clear winner.
The fresh naan bread loaded with succulent grilled chicken was simply delicious. It was also small enough that I was tempted to order a second.
The butter khan — unsurprisingly featuring butter chicken — is available in regular or spicy variations.
All of the wraps are made to order but the service is quick service so you will never have to wait long.
Besides wraps, Tikka Khan serves several other dishes, including tikka fries topped with grilled tandoori chicken and a tasty sauce, a tikka samosa stuffed with meat and served with chutney and tamarind sauce, and tandoori noodles with grilled chicken tikka, vegetables and a special sauce.
For more information, visit Tikka Khan on Instagram @tikkakhansa.
Where We Are Going Today: ‘TNDR’ fried chicken in Jeddah
- The menu at TNDR is simple, focusing on what they do best: tender chicken fingers served with a variety of sauces, sodas, coleslaw salad, and, of course, fries
TNDR, the latest addition to Jeddah’s fast-food scene, offers mouthwatering tender fried chicken. With two drive-through locations in Rawdah and Al-Hamadaniah, TNDR promises a quick and satisfying dining experience.
The menu at TNDR is simple, focusing on what they do best: tender chicken fingers served with a variety of sauces, sodas, coleslaw salad, and, of course, fries. What sets TNDR apart is using locally sourced ingredients to create flavorful sandwiches and wraps.
One standout item on the menu is the TNDR Wrap, featuring four pieces of perfectly fried chicken, warm tortilla wrap with gooey melted cheddar cheese, crisp lettuce and garlic sauce, and fries, available in both regular and spicy.
I opted for the spicy one, the chicken was indeed very tender and crunchy, the wrap size was fair for a dinner meal, whilst what made every bite count was the warm cheddar sauce.
The second main is the TNDR Combo, a sandwich that features tender fried chicken in a fluffy bun, complemented by creamy garlic sauce, fresh lettuce, rich cheddar cheese sauce, and fries.
The logo of the brand is funky and imitates a graphic of a cool chicken standing by the order window wearing shoes. This playful design sets the tone for the fun and inviting atmosphere at TNDR.
For more information and updates, be sure to check out @tndr.sa on Instagram.
Recipes for Success: Chef Antonio De Crecchio offers advice and a gnocchi with duck ragu recipe
DUBAI: Antonio De Crecchio began his career back in 2006, working as a pizza chef in Naples, Italy. He was, he says, just 14 years old.
“I’ve always loved food and cooking, but that’s when I truly fell in love with cooking,” he tells Arab News. “My first boss was tough on me, but it taught me a lot about handling the job and pushing myself to get better.”
He continued to work as a pizza chef at various Rossopomodoro outlets across the UK, including London, Birmingham, and Newcastle, before returning to Italy to lead the team at Rossopomodoro in Torino and Milano. In 2019, he moved to the UAE, taking a job as pizza chef at Antica Pizzeria da Michele in Dubai. He is currently executive chef of Amò at Via Toledo in Dubai’s Address Beach Resort.
“Working here has been emotional for me,” he says. “After spending many years in a casual dining restaurant, opening a fine dining restaurant feels like reaching a higher level,” he said.
Here, De Crecchio — affectionately known as Chef Toto — discusses tips for amateur chefs, his love for Italian cuisine, and his most challenging dish.
What’s your top tip for amateur chefs cooking at home?
Invest in a Bimby. It’s a great tool for making pizza dough, ensuring that the result matches what you’d get at a restaurant. Plus it saves a lot of time, allowing you to focus on other tasks. Making dough correctly requires a lot of experience, so having the right equipment can make a big difference.
When you go out to eat, do you find yourself critiquing the food?
Yes. Often.
And what’s the most common issue that you find in other restaurants?
One thing I notice, especially with Italian food, is that the pasta is not always cooked al dente, as it should be. This can be challenging for me because I have a strong preference for the traditional Italian food that my grandma used to make.
What’s your favorite cuisine when you go out?
My favorite cuisine is Italian, especially pasta. It reminds me of my home country and brings back fond memories.
What customer request or behavior most annoys you?
The requests that annoy me the most are when they ask for pasta with chicken and pizza with pineapple.
What’s your favorite dish to cook?
My favorite dish to cook is pasta, because it reminds me of Sundays back home when my mom used to prepare it for our family lunches.
What’s the most difficult dish for you to get right?
The most challenging dish for me to perfect is our egg dish. It requires cooking at a low temperature to maintain a soft interior, and achieving the right texture for the foam that accompanies it is crucial. If you don’t achieve the exact balance, then the dish loses its identity.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back?
As a head chef, I prioritize discipline, but I avoid shouting at my staff. In the kitchen, maintaining both discipline and empathy with my team is essential for success.
Chef Antonio’s gnocchi with duck ragu
INGREDIENTS
1kg potatoes; 100g parmesan cheese; 15g salt; 1 egg; 375g all-purpose flour; 1kg duck legs; 250g carrots, chopped; 250g white onion, chopped; 250g celery, chopped
INSTRUCTIONS
For the duck ragu:
1. Heat a pot on the stove until it reaches smoking point. Add blended oil.
2. Season the skin side of the duck legs with salt. Sear them until the outer surface of the meat is scorched, then transfer to a deep tray, cover them with their fat and place in the oven at 150°C for two hours.
3. In the same pot used for searing, add the celery, white onion and carrots to the duck fat and deglaze with approximately 4 liters of chicken stock.
4. Bring the stock to a boil, then slowly add each leg to the boiling stock.
5. Transfer the stock and duck legs into a large oven dish and heat in the oven at 160°C for two hours.
6. Remove the dish from the oven, take the duck legs out of the liquid and gently pull the meat from the duck legs, setting it aside.
7. Transfer the remaining liquid to a pot and reduce for one hour.
8. Allow the reduction to cool down, then mix it with the duck meat to prepare the duck ragu.
For the gnocchi
1. Steam the potatoes until tender, then mash.
2. Add grated parmesan cheese, salt, egg, and flour, and combine to form a dough.
3. Roll the dough into ropes and cut it into small pieces to form gnocchi.
4. Bring a pot of salted water to a boil, then cook the gnocchi until they float to the surface. Remove and set aside.
5. Toast the cooked gnocchi with butter and additional parmesan cheese in a pan until lightly browned.
6. Plate the gnocchi and top with the prepared duck ragu.
Where We Are Going Today: Mr Chow, a Chinese restaurant in Riyadh
If you are a fan of Chinese cuisine, you must check out Mr Chow’s restaurant, which opened in the King Abdullah Financial District in Riyadh.
Specializing in real Chinese food, Mr Chow is located in the district’s upscale neighborhood, close to Zuma Lounge. Valet parking is available for your convenience.
The smart venue is open daily for dinner and it’s exactly the sort of grand, modern spot you’d expect in the area. The glossy black entrance with neon artwork opens up to two floors of sprawling seats with white tablecloths, a spiral staircase, and staff in immaculate white outfits.
Entering this establishment, you will be greeted with excellent service and a romantic atmosphere.
The appetizers are a taste adventure in and of themselves You can begin your culinary journey with an appetizer of pot stickers, chicken satay, or glazed prawns with walnuts.
Following starters, opt for the Ma Mignon, a traditional tender fillet mignon served with fried rice on the side, or the fresh lobster. For dessert, be sure to try the rich chocolate cake.
The food is presented wonderfully. You will love watching the chef skillfully work the dough live to make noodles. While enjoying your dinner, you can choose to sit outside and take in the stunning view of the financial district’s tall buildings and contemporary architecture.
Who is Mr Chow?
Michael Chow, founder and owner of the Mr Chow restaurant chain, is an actor, interior designer, artist, and British-Chinese restaurateur.
On Valentine’s Day 1968, London saw the opening of the first Mr Chow restaurant, where elite chefs served real Beijing cuisine along with novel creations, including Ma Mignon.
For half a century, clients have enjoyed watching the nightly handmade noodle show at all of the locations, and on the menu is one of the best-prepared Beijing ducks in the world.
For more details, visit @mrchowriyadh.
Where We Are Going Today: ‘Kunafa Azmiah’
- Their menu features a variety of original kunafa options, including the classic version as well as a crispy cream fingers that promises the same great taste with a unique twist
Choose from a variety of sweets from Kunafa Azmiah to indulge your senses with an Arabic sweet flavor. The store specializes in producing the Arabic sweet kunafa in a variety of forms, including soft, hard and in tiny, bite-sized versions.
Indulge in the finest kunafa, carefully designed to satisfy the authentic Saudi taste.
Kunafa is served piping hot from the oven, ensuring that each bite is a delightful experience. They use only the finest cream to create a luxurious filling that perfectly harmonizes the crispy pastry layers. 
Their menu features a variety of original kunafa options, including the classic version as well as a crispy cream fingers that promises the same great taste with a unique twist.
For those craving extra sweetness, they offer kunafa topped with a delightful combination of shira (sugar syrup) and pistachios.
Their carefully guarded cooking techniques and premium ingredients ensure that every bite is a tasty masterpiece.
Many visitors opt for the hard kunafa, as it is crunchy but also melts in the mouth.
Whether it is a casual gathering or a formal event, kunafa is the perfect choice to impress your guests. Pair it with authentic Arabic coffee for a truly memorable experience.
The business now has 22 locations in Riyadh and branches are open in Jeddah and Dammam as well.
The brand’s packaging is well-designed and practical. The kunafa is served with spoons and a pie knife and is housed in a blue box with sugar syrup on the side. This packaging makes the kunafa a fantastic food to bring to parties and social gatherings.
The cost is about SR65 ($18). Go to @Azmih.kunafa on Instagram for additional details.
