In her latest book, Bahari, meaning “ocean” in Swahili, chef Dina Macki embarks on a culinary exploration of the rich flavors and history of Omani cuisine, a food culture shaped by boundless coastlines and complex maritime history, with origins and influences spanning Pakistan, Iran, India, the Swahili coast, and Portugal. 

An Omani Zanzibari chef who grew up in the coastal city of Portsmouth, United Kingdom, home to one of the few Omani communities outside of Oman, Macki traveled throughout Oman and to Zanzibar for a collection of recipes that is both deeply researched and intensely personal. Tapping into the stories behind the recipes, Macki brings a fresh perspective in nuanced essays on migration and identity, exploring how food connects us to our past and our communities.