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Traditional Omani food is a marriage of rustic Bedouin dishes of rice, meat, and preserved fish, plus the plentiful, sweet dates that grow abundantly in the country, all infused with the diverse flavors of the spice route. The East African island of Zanzibar, as well as port cities in Persia and South Asia were once part of the Sultanate, and local versions of foods like biryani, pulao, and coconut-enriched vegetables have become part of the Omani canon of dishes. Great examples of local cuisine can be sampled at restaurants in Muscat, along with a wide offering of international options, from sushi to American fast food. In the capital and other coastal cities, like Sohar, Sur, and Salalah, fantastic fresh fish, prawns, crab, and giant squid called cuttlefish, are on offer even at humble restaurants. Options in the mountains and deserts of the interior are more limited, though simple sandwich shops, restaurants serving Yemeni-style mandi (a dish of rice and tandoori-cooked meat), tea shops offering Omani bread with various fillings, and casual Indian restaurants can be found almost everywhere.
With limited dining choices in Salalah, a restaurant that does one thing but does it well is often your best option, and Udupi fits the bill. In the center of town near the Grand Mosque, this cozy restaurant serves scrumptious south Indian vegetarian cuisine in a colorful, no-frills setting. Spiced dahls, hearty vegetable curries, and flatbreads are all served with basmati rice and a dozen aromatic chutneys and other Indian condiments. Portions are huge and prices are ridiculously cheap. Don't miss Thursday's all-you-can-eat buffet.
