Popular Kuwaiti dishes remain an integral part of the Kuwaiti home, with many culinary traditions passed down through generations and becoming an essential part of the heritage that Kuwaitis cherish. Ancient Kuwaiti dishes such as Al-Mahbous, Al-Jarish, Al-Mashkoul, Al-Salik, Al-Machboos, and Kuwaiti grills, along with other foods with a unique flavor, are among the most famous in the Arabian Gulf region. Kuwaitis recognize the importance of preserving their national cuisine, considering it a part of their national identity and a heritage they are proud to maintain. The National Council for Culture, Arts, and Literature in Kuwait has sought to promote the Kuwaiti table, introduce it to the world, and present it at cultural events organized by the council in world capitals, as food is a part of the culture of peoples. The council enlisted the help of Kuwaiti chef Abdullah Al-Mukaimi, who began accompanying Kuwaiti cultural delegations on their visits to various cities around the world as part of the series of Kuwaiti cultural weeks that the National Council organizes abroad to introduce Kuwaiti culture and arts. The Kuwaiti table has become a part of these cultural weeks, which travel between cities and capitals of the East and West to convey Kuwaiti culture and arts to the world. Al-Mukaimi presented the Kuwaiti table and all the dishes his compatriots are famous for in the heart of the Russian capital, Moscow, as part of one of Kuwait's cultural events, where diplomats and intellectuals enjoyed a variety of traditional Kuwaiti dishes. In an interview with the German news agency (DPA), Abdullah Al-Mukaimi said that food culture is deeply rooted in Kuwait, and that the Kuwaiti flavor is unique compared to other flavors, as Kuwaiti cuisine was influenced by trade relations with ancient lands of India, Sindh, Hejaz, Yemen, and Zanzibar, as well as the travels of Kuwaitis to these countries. He emphasized that the Kuwaiti table is rich and diverse and was influenced by many other tables in many regions, such as Hejaz and the Levant, adding that Kuwaitis brought foods and dishes from abroad but developed them, added to them, and gave them the identity of Kuwaiti cuisine. He noted that he traveled to India to learn about the origins of dishes that moved from that country to Kuwait and to get acquainted with spices up close, finding that one type of spice has four degrees of heat, describing dealing with small grams of spices as an issue that requires precision. Al-Mukaimi revealed his aspirations to be an ambassador for the Kuwaiti table, aiming to introduce it on the international stage and convey it to the peoples of the world, considering that promoting the Kuwaiti table is part of introducing the national identity. Regarding his rituals in cooking, Al-Mukaimi mentioned that he cooks with a good mood and patience, and that 'every dish starts with an onion, and the onion needs patience,' and that 'some eat to savor and some eat to fill,' and that when he cooks, he targets the connoisseur. Among the most famous Kuwaiti dishes that he enjoys preparing, he mentioned 'Lamouch,' 'Lamidam,' 'Marrak,' 'Jarish,' and others, noting that he likes Italian and Indian food, but the Kuwaiti table remains the closest to his heart.
