When you travel outside your country, much like outside your own city, you will realize the true meaning of migration. Food is a great leveler, and people who turn to greener pastures for their sense of success home food becomes comfort-food. In fact, you realize how local cuisines from far away lands end up becoming a runaway business success. Dubai, the waving flag of the Middle East feels like home to Indians, Pakistanis, Moroccans, Egyptians, Lebanese, Arabs and Emiratis alike. As tourists, we steered clear of all Malabari restaurants (Kerala Cuisine) or anything Indian… we’d be back to the same grind in another week. So, in Dubai our palate was treated to other Middle Eastern and Southeast Asian cuisines. We were presented with some lovely K’nafa, Moroccan tea, Bihari Boti, a grilled Arabic platter of Shish taouk (chicken kebabs), lamb kofta, and lamb cubes, Pakistani Haleem, Egyptian chicken Fatayer, Egyptian Koshari (a mix of rice, macaroni, and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar, and garnished with chickpeas and crispy fried onions), Lebanese Sharwma, Canadian Timbits and vanilla hot coffee, NY Fries and New Zealand original burgers with sweet potato fries.