Eating and drinking in Oman can be very enjoyable, what with the wonderful dishes to be found in local cuisine. One thing to note about the food in the country is that despite its possession of an abundance of curry-style dishes and wide spicing vocabulary, the food is rarely spicy. Omanis are not fond of very spicy food, after all, so there is a tendency to more delicate, balanced spicing than the powerful spices often associated with, say, Indian curries. As such, it can be less challenging to the foreign palate to test out Omani food compared to trying other cuisines. There are also some treats here that are so labour-intensive to prepare that many travellers actively try to chance upon their preparation and consumption: an example would be “shuwa”, a delicacy so prized by locals that it is only ever made for very special occasions, due to the fact that it usually takes the entire village to make it (the elaborate and ritualistic preparation involves a careful marinade and wrapping of an entire cow in a sack of palm leaves, followed by a baking method in an earth oven often kept on for 2 days).
Coastal locations see a lot of fish, although other proteins, like chicken and mutton, are also commonly found. Camel is popular fare too. If you do end up eating it, be advised that the locals say it is best eaten following the “khareef” or monsoon season that blows in from the south. This season sees the land sprout a riot of verdant foliage and grass that fattens camels and sweetens their products, from their meat to the dairy obtained from them.
Rice is common as well. Most of the rice is aromatic, imbued with spices or fragrances from other ingredients instead of being served in plain steamed form. You can get rice impregnated with the flavours and scents of saffron, of curry, of meat, and of lime. A feeling for imbuing even the plainest of ingredients with complex and tempting scents is only to be expected from the country that holds the Land of Frankincense, after all.
Desserts and coffee accompaniments would usually be things like Halwa and Lokhemat. Both are sweet treats well-known throughout the country, flavoured with either syrups of cardamom or honey (it is not uncommon to use both) and made sweet and flavourful to offset the bitterness of the coffee. Note that coffee here is typically flavoured with cardamom, giving it a distinct taste.
Now if your concern has to do with other, rather less “innocent” drinks, do not fear: foreigners are permitted to purchase liquor in Omani, typically from the bars in hotels. It may be wiser to consume it discreetly, though, particularly in Ramadan. When this time of year comes along, even foreigners are not permitted to consume liquor in public, so if you do want to take a tipple then, remember to do it in the privacy of your hotel room. Eating and drinking in Oman requires a certain respect for the local customs, as most other activities for the tourist.