In nomadic society, desert travellers were always invited and welcomed to share food and drink. This tradition is deeply ingrained in Qatari culture and the serving of Arabic coffee and dates to welcome visitors remains a symbolic expression of this hospitality.

In traditional settings and at celebrations such as weddings, the age-old practice of communal dining is still followed and meal times are characterized both by the unfailing generosity of the host and the informality and warmth of the conversations that flourish over the shared feast.

Despite limited agriculture, traditional Qatari food can be surprisingly varied. While locally caught fish are always in plentiful supply, a number of staples have to be imported.

Over the years, local dishes have been influenced by the cuisine of the Indian Subcontinent, Iran, the Levant and North Africa. Local favourites include: Machboos, a stew of richly spiced rice with seafood or meat, mutton served with yogurt; Ghuzi, a whole roast lamb on a bed of rice and nuts; and stuffed boiled sheep or goat served with seasoned rice. This centerpiece of the meal is generally accompanied by a variety of side dishes, including chicken, fish and vegetables and salad.

Locally grown dates, fresh fruit and desserts such as halwa or Umm Ali round off a typical Qatari meal.

Qatar boasts a remarkable variety of dining possibilities. Many restaurants offer an authentic taste of Arabia and the Middle East, but all the major cuisines of the world are well represented. Options range from formal fine-dining to relaxed fast food outlets and coffee shops.

Many world renowned restaurants can be enjoyed across Qatar’s hotels, as well as at The Pearl-Qatar, West Bay Doha, Souq Waqif and Katara Cultural Village, amongst numerous other culinary corners of the city. These include well-known international culinary names like Morimoto, Alain Ducasse, Nobu, Sanjeev Kapoor, Jean-Georges, Wolfgang Puck and Antonio Carluccio, amongst others.