Co-founder of digital platform The Open Crate shares Art Basel top picks

Gallerists work next to artworks of B. Wurtz displayed at Art Basel at Messe Basel on June 18, 2025 in Basel, Switzerland. (Getty Images)
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Updated 25 June 2025
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Co-founder of digital platform The Open Crate shares Art Basel top picks

BASEL: Tunisian art expert Amina Debbiche, who co-founded digital art platform The Open Crate alongside Nora Mansour, shares her top artworks from Switzerland’s Art Basel contemporary art fair, which wraps up on Sunday.




Amina Debbiche. (Supplied)

The Open Crate allows clients to digitalize their entire collection, whether it be artwork, design objects or luxury items.

Yto Barrada at Sfeir-Semler Gallery

“I first discovered Yto Barrada’s work at the Arsenale during the 2011 Venice Biennale and was instantly captivated by her poetic and political approach. Since then, I’ve followed her brilliant trajectory across film, photography, textiles, and installation. Born in Paris and raised in Tangier, her practice explores themes of memory, displacement, and resistance. We’ve now come full circle - she will represent France at the upcoming Venice Biennale, curated by Myriam Ben Salah.”




Yto Barrada’s work at Art Basel. (Supplied)

 Alia Farid’s ‘Elsewhere’ at Art Basel Unlimited




Alia Farid’s ‘Elsewhere’ at Art Basel Unlimited. (Supplied)

“Alia Farid’s ‘Elsewhere’ deeply moved me with its layered storytelling and political tenderness. The work maps Arab and South Asian migration to Latin America and the Caribbean through handwoven rugs made with Iraqi weavers. It documents hybrid identities, memory, and solidarity across geographies. I’ve long admired how Alia reclaims overlooked narratives with such poetic clarity. Her voice feels both urgent and timeless.”

Eunnam Hong’s ‘Safeway’ at Mendes Wood DM booth

“Eunnam Hong’s painting … stopped me in my tracks — cinematic, hyper-stylized, and effortlessly cool. With nods to Cindy Sherman and K-drama aesthetics, the Korean artist explores identity and performance through staged, uncanny tableaus. Her figures- drenched in soft light, wrapped in curlers and headscarves, clutching vitamin D and Safeway bags - feel both retro and unmistakably now. It’s suburban surrealism meets generational moodboard, complete with Converse and quiet rebellion. Hong is one of the most compelling contemporary voices out there - sharp, relatable, and iconic in the making.




Eunnam Hong’s ‘Safeway’ at Mendes Wood DM booth. (Supplied)
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Simone Fattal’s ‘Music On My Mind’ (2024)

“Simone Fattal is a Syrian Lebanese artist whose sculptural practice draws from archaeology, poetry, and mythology to explore themes of memory, exile, and resilience. Born in Damascus and raised in Beirut, she has created only a few large-scale sculptures, making each one rare and significant. Her works are held in major collections including MoMA, Centre Pompidou, and the Sharjah Art Foundation … I was drawn to “Music On My Mind” for its quiet power — the naive, totemic form and subtle reference to sound felt deeply poetic.”




Simone Fattal’s ‘Music On My Mind’ (2024). (Supplied)

 




M'barek Bouhchichi’s ‘Terra’ series (2024)

M'barek Bouhchichi’s Terra series. 2024. Wool weaving and natural dye. 220x170cm at Selma Feriani booth

“I love this work for its quiet intensity and material poetry and Selma Feriani, who presents it, is one of the few truly independent voices from the region to make it to Art Basel with a consistently bold program. M’barek Bouhchichi, born in southeastern Morocco, lives and works in Tahanaout, Morocco. The artist collaborates with women artisans to create henna-dyed wool works that evoke both landscape and memory. His ‘Terra’ series explores cultural links between Morocco and Mali through ancestral weaving techniques. These minimal, earthy compositions blur the line between textile and painting. A major solo show in Tunis is coming this September.”

Noah Davis’s ‘The Goat from Grayson’ (2008) at David Zwirner

“I’ve always been drawn to Noah Davis’s ability to create scenes that feel both dreamlike and grounded in Black lived experience. “The Goat from Grayson” (2008), shown here at David Zwirner, captures his signature blend of poetic realism, rich symbolism and painterly tenderness. The glowing tree, the quiet tension, and the spiritual undertone pull you in. Davis, who passed away tragically young at 32, was not only a brilliant painter but also the founder of The Underground Museum in Los Angeles, a vital space for Black art and community. His work was the subject of a major retrospective at the Hammer Museum in 2020, cementing his legacy as one of the most influential artists of his generation.”

Eric Fischl’s ‘After the Funeral’ (2017)

“Eric Fischl’s paintings often feel like paused movie scenes, loaded with tension, memory, and unspoken drama. I was instantly drawn to these two women, something about the cigarette, the ice cube, the gaze, it felt like I’d stumbled into a Woody Allen film mid-conversation. Fischl captures that strange mix of intimacy and detachment with uncanny precision. A key figure of American figurative painting since the 1980s, his work explores suburban psychology and social dynamics. He is represented by Skarstedt, a gallery known for championing major contemporary artists like David Salle, Cindy Sherman, and George Condo.”




Eric Fischl’s ‘After the Funeral’ (2017)

Sheila Hicks’s ‘Lianes Etoiles’ (2020)

“Sheila Hicks’s ‘Lianes Etoiles’ is pure visual rhythm. Its vibrant threads, soft textures, and sculptural layering instantly drew me in. There is something meditative and sensual about the way the colors pulse across the surface. Hicks, a pioneer of textile art, has redefined fiber as a sculptural and painterly medium for over six decades. This piece feels both contemporary and ancestral, like a coded language of color and craft. It is shown by Alison Jacques, a gallery that consistently champions strong, visionary practices.”

Wael Shawky’s ‘I Am Hymns of The New Temples: Pompeii glass amphora (#06)’ (2023) at the booth of Lia Rumma

“Wael Shawky’s amphora sculptures are a masterclass in historical layering and contemporary wit. Representing the Egyptian Pavilion at the last Venice Biennale, his work was among the most celebrated and nearly won the Golden Lion. The video “Drama 1882” retelling of the ’Urabi revolution that was co‑funded through support from Mai Eldib, who organised key patronage, was later acquired by a major institution in the Middle East. These Murano glass forms, draped in ornate textiles, are as subtle as they are rich in reference. Shawky continues to expand the visual language of Arab myth, ritual, and storytelling with quiet force.”




Wael Shawky’s ‘I Am Hymns of The New Temples: Pompeii glass amphora (#06)’ (2023) at the booth of Lia Rumma

Amoako Boafo’s ‘Floral One Piece’ (2025) at Gagosian Gallery’s booth

“This striking portrait by Amoako Boafo was exhibited at the Gagosian booth, where the brilliant Rola Wazni, director of Gagosian Paris, walked me through a presentation curated by Francesco Bonami. Boafo, originally from Ghana and based in Vienna, is known for his lush finger-painted figures and bold exploration of Black identity and presence. His textured brushwork and floral detailing here are both tender and defiant. The composition radiates quiet power, dignity, and individuality. Rolla’s sharp eye and grace made the experience even more memorable.”




Amoako Boafo’s ‘Floral One Piece’ (2025) at Gagosian Gallery’s booth

Maurizio Cattelan and Rudofl Stingel at Gagosian Gallery’s booth

“Gagosian’s booth at Art Basel 2025, curated by Francesco Bonami, offered a brilliantly irreverent pairing of Maurizio Cattelan’s ‘No’ (2021) and Rudolf Stingel’s ‘Untitled’ (2012). Cattelan’s kneeling figure in a suit, head covered by a paper bag, delivers a biting satire of modern-day capitalism and mental health collapse — a man caught between denial and trauma, refusing to face symbolic castration or mortality. Stingel’s silvery abstraction provided a haunting, meditative counterpoint, echoing themes of absence and ego. Together, the works reflected on visibility, repression, and the absurd rituals of the art world. The result was a sharp, minimalist statement that lingered long after.”


 Recipes for Success: Chef Aniket Chatterjee offers advice and a mutton curry recipe 

Updated 29 January 2026
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 Recipes for Success: Chef Aniket Chatterjee offers advice and a mutton curry recipe 

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.