Guardian angel: a Syrian feeding the homeless who dreams of his own street food van

In our new column, in which we make nice things happen for nice people, Khaled Wakkaa starts to turn his passion into a livelihood

In a Lebanese hospital in 2015, Khaled Wakkaa watched as his wife Dalal grew weaker. She was emaciated and jaundiced. In the two years since they had fled the Syrian civil war, they’d lived on the brink, sleeping on the street or on friends’ floors. “Me and my wife had started to die,” he says. The hospital wanted $500 for medical bills. Wakkaa left her in the waiting room and went begging at mosques and churches. Nobody would help.

Some friends posted about his situation on Facebook. Fellow Syrian refugees in Beirut started calling. “I received phone calls from people who don’t have money,” he says. “But they wanted to help me.” They gave him everything they’d managed to scrounge together: $200. At first, the hospital refused to accept the smaller amount, but relented after much pleading, and Dalal was admitted.

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How to cook the perfect Singapore chilli crab – recipe | Felicity Cloake’s How to cook the perfect …

A sauce-splattered Singaporean signature dish that’s so good, you won’t mind the dry-cleaning bill afterwards – but what’s the definitive version?

Like fondue or a 99 Flake, Singapore chilli crab is a dish whose pleasure lies as much in its theatre as in its flavour – if you can crack your way through a crab smothered in vivid, red sauce without making a happy mess, frankly, you’re probably doing it wrong. Created, it’s said, by Cher Yam Tian in the 1950s to please a (decidedly ungrateful-sounding) husband bored with steamed crab, it’s become a delicious, sauce-splattered icon of a city that’s not afraid to get its hands, face and shirt dirty in pursuit of a good meal.

Chilli crab has come a long way since the days when Tian sold it from a pushcart in Kallang without a permit – you can even get chilli crab ice-cream at one of Singapore’s Michelin-starred restaurants – yet whether you eat it from a starched tablecloth or a plastic table at a humid tze char, it’s always worth the dry-cleaning bill. But with international travel still a distant dream, is it possible to recreate the magic at home?

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Food to go? Covid threatens Hyderabad’s famous street food carts

Despite government loans and staff trickling back to work, the pandemic has made survival precarious for the city’s vendors

On a normal working day, Venkateshwara Rao would be ready by 4pm, stationed on the pavement waiting for office workers to emerge and order their favourite varieties of idli and dosa from his bandi, a food cart grandly named Kavyajyotika Tiffin Centre.

“When the lockdown was lifted, but with many restrictions still in place, the inflow of customers plummeted. However, the last few weeks have been good with a handful of workers back in offices and people lining up for takeaways at my bandi,” says Rao.

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