Hello Cheryl and fellow expats,
Thank you for starting this wonderful discussion. Meal management is such a central, yet often challenging, part of expat life. I’m happy to share my family’s experience.
A bit about us: I’m originally from Sri Lanka, lived in Kunming, China for five years, and have now been in Muscat, Oman for the past three years. I live here with my wife (a homemaker) and our two young boys. Our culinary habits are a fusion of our Sri Lankan roots, our love for Chinese flavours, and our new Omani environment.
The biggest change has been the timing of our main meal. In Sri Lanka and China, we typically had a hot, cooked lunch as the main meal. In Oman, like many locals and expats, our main meal has shifted to the evening. Lunch is now a quicker, lighter affair. We’ve also embraced the wonderful availability of fresh dates, laban (buttermilk), and Omani halwa as special treats, especially during Ramadan and festivities.
The initial challenge was the availability of specific ingredients for both Sri Lankan and Chinese cooking. While Carrefour, Lulu, and other hypermarkets have an incredible international range, finding things like certain types of curry leaves, pandan, or specific Chinese sauces required some exploration in smaller Asian speciality stores in Ruwi or Azaiba. Also, getting used to the weekend being Friday-Saturday shifted our big family meal planning.
My wife, who manages our kitchen heroically, does a mix. Fresh cooking is preferred for dinner—it’s our family time and the main meal. However, she often preps bases in the morning (like chopping vegetables, marinating meats, or making a curry paste) to ease the evening rush. For lunch, we rely more on leftovers or quick-fix meals. Given the heat, having prepped ingredients helps avoid spending too much time in the kitchen during the day.
Yes, we prepare packed lunches. Our boys take lunchboxes to school. Their boxes are often a mix—sometimes Sri Lankan roti with curry, sometimes sandwiches, sometimes fried rice, always with fruits. My lunch for work is usually dinner leftovers. Their schools have canteens, but we prefer the control over nutrition and familiarity that home food provides. It’s a small taste of home in the middle of their school day.
We strongly prefer eating at home during the week. It’s healthier, more economical for a family of four, and a crucial part of our family routine. Eating out is a weekend social activity, usually for Friday lunch or a Saturday dinner. The restaurant scene in Muscat is fantastic, offering everything from incredible Lebanese and Indian food to classic Omani shuwa and international chains.
A few delightful surprises:
The generosity and social nature of food. Being invited for coffee and dates is a profound gesture of hospitality here. The culture of sharing large platters of food, especially during gatherings, reminds me of the communal aspect of Sri Lankan meals.
The seamless blend of tradition and modernity. You can find traditional goat shuwa cooked for days in underground sand ovens, and five minutes later, order a smoothie bowl from a trendy café.
The seasonal shifts. The excitement around the mango season (particularly the amazing Omani mangoes) or the first fresh dates is palpable and brings everyone together, much like the lychee season in Yunnan.
Portion sizes in restaurants can be very generous, encouraging sharing, which we love.
Our Routine in a Nutshell:
Breakfast: Quick and simple (cereal, eggs, paratha, or idli on weekends).
Lunch: Light meals or leftovers, packed for school/work.
Dinner: The main event. A rotation of Sri Lankan curries (fish, chicken, dhal), Chinese stir-fries (influenced by our Yunnan days), pasta, and occasionally grilled meats or fish with Omani-inspired spices. Rice is a staple. Fresh salad and yoghurt are always on the table.
Weekends: More elaborate breakfasts, one or two meals out, and sometimes baking or trying a new recipe together.
My advice to new expats: Explore the local souqs for fresh produce and spices, don’t be afraid to ask other expats where they find their speciality ingredients, and embrace the slower, social pace of weekend meals. The food journey is a big part of your adaptation, and Oman makes it delicious.
Warm regards,
Fazmin Shahabdeen
Living in Muscat, Oman
