We’re pleased to be featured by Gulf News in a story exploring Tabchilli’s journey, our Al Quoz fermentation space, and our mission to make fermented foods more accessible in Dubai.
In the feature, Gulf News visited our fermentation space and spoke with Tabchilli founder Maher El-Tabchy about how the brand began, why fermentation became the focus, and what it means to build a Dubai-born food business.
The article looks beyond the products themselves to explore the thinking behind Tabchilli from fermented foods and gut health to education, community and the craft of fermentation. Gulf News also highlights our Al Quoz space, where visitors can see fermentation happening and learn more about different fermentation traditions through classes and walkthroughs.
Building a Fermentation Community in Dubai
For Tabchilli, fermentation has always been about more than producing kimchi, sauerkraut, kombucha and other fermented foods.
Our Al Quoz space was created to make the process more visible and approachable giving people an opportunity to understand how fermentation works and explore different fermented foods from cultures around the world.
The Gulf News feature also explores Maher’s perspective on building a business in Dubai, including the importance of ambition, consistency, high standards and community.
As Tabchilli continues to grow, the focus remains on building something that contributes to Dubai’s food culture while helping more people discover the craft and possibilities of fermentation.
Read the Gulf News Feature
Read the full Gulf News story to discover more about Tabchilli, our Al Quoz fermentation space and Maher El-Tabchy’s journey of building a Dubai-born fermented food brand.
Read the full story on Gulf News → https://gulfnews.com/lifestyle/how-tabchilli-is-bringing-fermented-foods-into-dubais-everyday-diet-1.500509108