ֱ

SAMoCA’s collaboration with BIENALSUR takes playful approach to art  

SAMoCA’s collaboration with BIENALSUR takes playful approach to art  
'Let’s Play - A Labyrinth of Options' at SAMoCA in Riyadh's Jax District. (Supplied)
Short Url
Updated 11 sec ago

SAMoCA’s collaboration with BIENALSUR takes playful approach to art  

SAMoCA’s collaboration with BIENALSUR takes playful approach to art  
  •  ‘Let’s Play: A Labyrinth of Options’ presents work by 26 local and international artists 

RIYADH: The Saudi Museums Commission inaugurated the fourth Saudi edition of the International Biennial of Contemporary Art of South America (BIENALSUR) in October at the ֱ Museum of Contemporary Art, bringing a refreshing new perspective on what art can inspire: fun.  

Held under the theme “Let’s Play: A Labyrinth of Options,” the colorful and immersive show, which runs until Dec. 31, brings 26 local and international artists together under the curatorial direction of BIENALSUR’s artistic director Diana Wechsler.  




Saudi artist Arwa Alneami's 'Art Not a Race.' (Supplied)

BIENALSUR’s general director Aníbal Jozami told Arab News: “For us it's very important to be in ֱ because it’s a very important country and related to our country because we have an important percentage of our population with Arab origins — I’m an example myself. The goal of BIENALSUR is to bring culture to where the people are. It’s not an exhibition or a project for the upper classes; it’s a project for all. We’re in different museums in different countries around the world. 

“This is an exhibition with many different artists from different countries, where each artist had the freedom to say or do what they think,” he added.  

The museum has been transformed by light, sound and movement, with many works inviting direct participation. Audience-activated pieces, interactive sculptures and walkable installations set the tone for a dynamic experience, inspiring families, students and art enthusiasts alike.  




Carlos Amorales’ 'We’ll See How Everything Reverberates.' (Supplied)

From Mexican artist Carlos Amorales’ “We’ll See How Everything Reverberates” — an interactive sound piece that invites guests to strike cymbals — to Saudi artist Arwa Alneami’s “Art Not a Race,” which is both a workout and reminder that art is a natural progression, there’s something for everyone to contemplate.  

CEO of the Museums Commission, Ibrahim Al-Sanousi, told Arab News: “It's a unique theme, but it's a part of our lives. It's a part of our Saudi culture, where people enjoy playing in all forms. And this unites us as human beings all around the world as well. Playing may be one of the few traits that you see across all civilizations and across centuries among all human beings.  

“The theme of play is also a very important part of any creative industry,” he continued. “So through this theme, we, of course, invite all visitors to come and to enjoy. We are showing that artworks are meant to be open, are meant to be engaging, are meant to be interactive, and not just static things that you look at.” 




Visitors to the exhibition at SAMoCA. (Supplied)

The three-month exhibition is enhanced by two additional programs: SAFAR and MUNTADA SAMoCA, both presented by the museum.  

SAFAR is an outdoor concert series that bridges diverse disciplines and nurtures a growing community around the museum. It began on Oct. 28 with the first Riyadh performance by the French electro-chill collective Bon Entedeur, who blend disco, funk, and hip-hop.  

On Nov. 12, Nigerian “Blufunk” pioneer Keziah Jones took the stage to showcase his percussive guitar style in a blend of blues, funk, soul, and Yoruba heritage. The legendary Egyptian singer Umm Kulthum will also be revived by the duo Love and Revenge, who reimagine her legacy through electronic music and cinematic visuals. They’ll be playing Agmal Layali on Dec. 8, while artist Wael Kodeih will be giving a masterclass on Dec. 7.  

MUNTADA SAMoCA, ran from Nov. 2-8, offering masterclasses, workshops, panel discussions, and film screenings that explore how images are made, read, and shared in the modern day, held under the theme “Focus on Image: Tools, Language and its Power.” 

“Let’s Play” is an edition curated in part to celebrate BIENALSUR’s 10th anniversary. Originating at the Universidad Nacional de Tres de Febrero (UNTREF) in Buenos Aires and supported by UNESCO, the biennial now spans more than 70 cities and 140 institutions worldwide.  

The idea is to create spaces that are accessible for all, in both notable museums around the world and smaller neighborhood galleries, showcasing all types of art without any commercial compromises.  

“ֱ has been our partner since 2019, and to be here is very important for us, and we have different projects that we think we could improve with ֱ,” Jozami said.  


Recipes for success: Chef Dhrumil Mody offers advice and a recipe for sticky lamb chops  

Recipes for success: Chef Dhrumil Mody offers advice and a recipe for sticky lamb chops  
Updated 18 sec ago

Recipes for success: Chef Dhrumil Mody offers advice and a recipe for sticky lamb chops  

Recipes for success: Chef Dhrumil Mody offers advice and a recipe for sticky lamb chops  

DUBAI: For Dhrumil Mody, food has always been about bringing people together. Growing up in India, community was at the heart of every meal, whether with family, friends, or both.  

That shaped his decision to pursue a career in the kitchen. He began with formal culinary training to build a strong foundation, before moving to the UK and US to further develop his skills. 

In 2012, Mody arrived in Dubai, where he continued to push his creativity and expand his repertoire. Today, he is head chef of Canary Club, where he focuses on crafting innovative dishes while mentoring his team — all with a simple goal: “To create unforgettable flavors that make guests feel at home.”  

Dhrumil Mody is head chef of Canary Club. (Supplied)

When you started out, what was the most common mistake you made?  

That could be many things, but I’d say I used to overcomplicate things. And I was reluctant to ask questions of my seniors. I’d tell all young chefs right now: “Ask questions.” There are no silly questions. There are no bad questions. Just ask so you’re sure what you’re going to be doing in the future and what’s expected of you. 

What’s your top tip for amateur chefs? 

For me, stress and cooking don’t go together. The calmer the approach you take when cooking, the better the food will be. Expensive products don’t create an amazing dish. Simple ingredients made with love will give you an amazing taste. That’s what I think. 

What one ingredient can instantly improve any dish?  

A squeeze of lemon or lime. It changes the dish completely. It gives freshness and balance to the dish you’re creating. 

When you go out to eat, do you find yourself critiquing the food?  

I don’t mind taking criticism from people, but I don’t like criticizing chefs who have put a dish on the menu. The reason is this: the vision the chef had, and the reason he put the dish there… we cannot know. I don’t like criticizing chefs when I go out to eat. 

What’s the most common issue that you find in other restaurants?  

One thing I do notice is when restaurants serve bread at the table and it’s cold. I’m a bread lover, and if it’s not warm, it’s a big no for me. I’d rather not have it at all.  

What’s your favorite cuisine? 

There are many. I’m a very simple person when it comes to eating. I like uncomplicated dishes that are fresh. Coming from India, I have a soft spot for Indian food, like biryanis and dal chawal, but, here in Dubai, I love Latin American food — especially ceviches. We feature a lot of ceviches on our menu. I’m a big fan. 

What’s your go-to dish if you have to cook something quickly at home? 

I’m a big fan of pasta or a simple salad. My daughter and I cannot stay a day away from salad, and we both love pasta. So a simple pasta dish or salad usually makes it to our lunch or dinner table. 

What customer behavior most irritates you? 

Customers are always right. Whatever they expect, I give them that. But what does annoy me is when guests request changes that alter the essence of a dish. For example, we have an omelet on the menu that needs coriander. If a guest asks to remove it, the whole dish changes.  

What’s your favorite dish to cook and why?  

My daughter loves Chinese food, especially fried rice. Whenever I ask her what she wants to eat, she says fried rice, so we cook it together. It becomes family time. She loves chopping and sautéing, and we make it into a bonding activity. That makes it my favorite dish to cook. 

What’s the most difficult dish for you to get right?  

On a previous menu, we had seabass skewers, and they were very tricky. They required extra attention, because if they were even slightly overcooked, they became dry, and if undercooked, it wasn’t right either. That dish was always a challenge. 

As a head chef, what are you like? 

I don’t like to raise my voice in the kitchen. It’s easier to explain calmly than to shout. I’m very open to ideas and collaborative with my team. Of course, I give constructive criticism when juniors create a dish they want to put on the menu, but we work together on it. I like to take a calm approach, talk to the team, and explain respectfully why things are done a certain way. I want to create a healthy environment where my chefs don’t feel scared to talk to me. I believe this makes for a better, more creative workplace. 

Chef Dhrumil Mody’s sticky lamb chops recipe  

Sticky lamb chops. (Supplied)

 IԲ徱Գٲ:&Բ;

Lamb chop 300g 

Lamb glaze: 

Garlic: 40g 

Brown sugar: 32g 

Honey: 92g 

Hoisin sauce: 60g 

Oyster sauce: 80g 

Soy sauce: 60ml 

Sesame oil: 15ml 

Instructions: 

Glaze preparation: 

Mix all the ingredients ( brown sugar, honey, hoisin sauce, oyster sauce, soy sauce, sesame oil) in a saucepan. 

Reduce the mixture over low heat until it thickens by half. 

Separately, sauté the garlic in a different pan until fragrant and slightly golden. 

Mix the sautéed garlic into the thickened glaze 

Grill the seasoned lamb rack until nicely charred on both sides. 

Brush the glaze generously on the lamb while grilling. 

Continue cooking for an additional 4-5 minutes to achieve a perfect medium temperature. 

Serve the lamb with torch-pokora chili and sliced lime.