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It's a village scene right off the set of a Bollywood movie. Wooden seats, mud walls, clay pots, bangles, small cigarette and pan stalls, part of a banyan tree, half a lorry coming out of a wall and of course lanterns, the namesake.
Indian fine dining restaurant Lanterns would definitely get the highest marks when it comes to offering the feel of being in a home away from home.
The 21-year-old establishment offers authentic cuisine from various parts of India alongside a range of well-known continental dishes.
Masters in the kitchen are chefs Kundan Singh for the Indian dishes and Parimal Mandal for the continental cuisine.
Chef Kundan, 41 from Budaiya, has been with the restaurant for the past 13 years and comes to the island with cooking experience spanning 15 years.
According to the management it is common practice for guests, 60 per cent of whom are westerners, to ask for Chef Kundan's specials including dal makhani, chicken makhani, rogan josh and prawn coconut curry.
He said: "While preparing a meal, the most important things I need to have are butter, cream and tomatoes."
Chef Kundan worked in Mumbai, Chandigarh and Delhi in India before he moved to the island.
The continental menu is crafted under the watchful eye of Chef Parimal who has been with Lanterns for the past 12 years.
Prior to joining the outlet, he worked with the American Navy for six months and also in Mumbai, India.
Chef Parimal, 40 from Budaiya, specialises in both Continental and Chinese cuisines which he has learned to perfect during 18 years in the kitchen.
He said: "I got my knowledge of both cuisines through working with various chefs while in India.
"The most important ingredients while cooking a continental meal include butter, cream, lemon juice, salt and pepper."
Popular choices from his list of creations include sea food thermidor and Goan mussels.
Aside from a la carte, Lanterns offers a lunch buffet every Friday and Saturday and also a dinner buffet on Mondays which include a massive range of offerings with more than 20 salads, 13 main courses, two soups, seven starters and nine desserts.
Guests can also choose their own stir fry with options of meat, sauce and vegetables alongside a barbeque section.
The venue also offers live entertainment every night and Friday afternoons.
For Ramadan Lanterns is laying out an Iftar buffet treat for diners from sunset until late.
Here, the chefs share a favourite recipe with Gulf Weekly readers.
