The UAE News Report: The 45th Sharjah International Book Fair (SIBF 2026) will bring flavours from the Middle East, South Asia, the Mediterranean and beyond to its Cookery Corner through 20 sessions, where ten chefs will share recipes, techniques and culinary stories through live cooking demonstrations. Held from November 4 –15 at Expo Centre Sharjah, the fair will give visitors an opportunity to discover how traditional recipes are being interpreted and adapted by chefs from different culinary backgrounds.
From Palestinian family recipes to global comfort food
Palestinian chef Salam Daqqaq, founder of Bait Maryam, which has earned a Michelin Bib Gourmand and the Michelin Welcome and Service Award, will bring the warmth of Palestinian and Levantine home cooking to the stage on November 7 and 8, sharing recipes rooted in family traditions and cherished culinary memories through her session, “Palestinian Flavours, Family Stories”.
Caribbean-British chef and cookbook author Xavier Bramble, who has built a following of more than 1.2 million across social media, will explore one-pot cooking on November 13 –15. Drawing on his cookbook Stews and his interest in cuisines from around the world, his session, “One Pot, a World of Flavour”, will show how simple ingredients and thoughtful seasoning can produce satisfying meals made for sharing.
Greek Cypriot chef and content creator Marina Georgallides, also known as Chefmarinie, will introduce audiences to Greek and Cypriot home cooking on November 13–15. The author of the 2026 cookbook Eat Like a Greek will showcase Mediterranean flavours, fresh ingredients and straightforward techniques inspired by the dishes she grew up with in her session, “Greek and Cypriot Table”.
Bringing South Asian flavours to everyday cooking, Kausar Raja, known online as KausCooks, will present “Pakistani Roots, Everyday Favourites” on November 4–6, demonstrating recipes inspired by her Pakistani heritage. Her sessions draw on her debut cookbook, Spice Tonight: Easy Meals with a South Asian Twist, highlighting practical ways to use spices and prepare flavourful family meals.
Middle Eastern traditions meet contemporary creativity
Syrian chef Mohammad Orfali of Orfali Bros will take the stage on November 7 with “Aleppo Roots, New Possibilities”, exploring how his Aleppo roots and culinary experiences beyond Syria inspire new interpretations of familiar Middle Eastern flavours. His demonstration will focus on creative combinations, textures and contemporary presentation.
Lebanese chef Jad Youssef, founder of the award-winning Lebnani restaurant in Surrey, UK, will celebrate the flavours of Beirut on November 6–8. Drawing on his debut cookbook Lebnani, which features 84 recipes, he will share dishes inspired by family-style cooking, traditional mezze and the ingredients and techniques that define Lebanese cuisine in his session, “Beirut on the Table”.
Exploring the diversity of Indian cooking
Four chefs will introduce visitors to different aspects of India’s culinary traditions, from regional home cooking to vegetarian dishes and practical kitchen techniques.
Chef and author Nitisha Patel will explore the versatility of lentils, beans and spices in Indian vegetarian cooking through her session, “The Indian Dhal Kitchen”, on November 4–6.
Inspired by her cookbook Dhal, her sessions will demonstrate how these everyday ingredients can form the basis of satisfying meals.
Monisha Bharadwaj, a chef, author and food historian, will guide audiences through the fundamentals of Indian cooking in her session, “A Journey Through Indian Kitchens”, on November 7 and 8, explaining the role of spices and techniques that help home cooks prepare traditional dishes with confidence.
Restaurateur, chef and author Dipna Anand will celebrate Punjabi cooking in “A Punjabi Kitchen with Dipna” on November 10–12. Drawing on the culinary traditions of her family’s restaurant in Southall, UK, she will explore aromatic spices, bold flavours and practical techniques, sharing the techniques and recipes that have shaped her approach to Indian cooking.
Romy Gill, a chef and author, will draw on her Bengali and Punjabi heritage during sessions on November 13 and 14. Inspired by her cookbook Romy Gill’s India, she will share regional flavours and recipes shaped by family memories and home cooking across India in her session, “Spice Journeys with Romy Gill”. Organised by Sharjah Book Authority under the theme ‘Made of Stories’, SIBF 2026 will take place at Expo Centre Sharjah from November 4–15. The Cookery Corner will complement the fair’s literary and cultural programme by giving visitors an opportunity to explore how food reflects cultural identities, personal experiences and the knowledge passed between generations.
