Delicious and affordable too

IT is easy just to drive past the Bu Ali international restaurant in Zinj … but those in the know, realise it is well worth the stop.

This local eatery is one of the kingdom’s most popular eating out destinations catering for a minimum of 20 parties a day.

From the moment you walk into the quaint and cosy bistro you are greeted by members of staff directing you up the stairs and through the hordes of people ordering take-outs from the reception desk.

The dining area, which was full of people stopping off for a quick lunch break, consists of two separate rooms which fit parties of 20, and the main dining area with wooden tables and chairs for four … it’s a good thing they were undergoing renovation to add booths, which general manager Ashok Kumar G described as ‘curtained cabins’ to cater for the many Bahraini families who prefer their privacy.

The décor may not be anything special, but that isn’t why the restaurant attracts so many customers – the key to its success is the delicious, affordable and fully-flavoured fare on offer.

With the culinary scene greatly influenced by the diverse cultures found on the island, Mr Kumar explained how the Bu Ali chefs cook up a variety of cuisines to satisfy every taste bud.

Famous for its Arabic food and Indian curries, the chain has grown in popularity since opening 40 years ago and has expanded throughout Bahrain with six branches, including one in the University of Bahrain’s food court.

Corporate Chef KV Moidu, 52, has been with the restaurant for 28 years. The Indian culinary maestro moved to Bahrain from Kerala at the age of 24, where he was taken in by a Bahraini family who taught him how to make the famed local dishes now available on the menu.

He said: “My speciality is Arabic food thanks to the Bahraini family who taught me everything I know. It was all new to me at the time, from ghouzi (lamb with rice) to madhrooba (traditional chicken dish).

“That was 28 years ago and now I make these famous dishes in my own style. They are very popular … everybody loves Arabic food.”

And, there’s more than just the local fare on offer – diners are certainly not short on choice. The restaurant isn’t claiming to be five-star but it might as well be with its vast variety of mouth-watering dishes.

The menu features a selection of appetisers, soups, seafood, poultry, meat and vegetable dishes as well as various noodles, breads, rice and freshly squeezed juices.

It was, in truth, probably a good thing that sales co-ordinator Bambi, photographer Ryan and I were starving.

Perhaps, the waiter sensed our desperation as a plate of mix mezza (hummous [mashed chickpea], tabouleh [parsley salad], moutabal [eggplant mash]) and cheese spring rolls arrived shortly after we were seated.

I had just one roll as Ryan vacuumed the five others in less than two minutes, as well as devouring the chicken steak with creamy mushroom sauce, priced BD2.

Next came a plate of mix grills, including lamb chops, shish taouk (grilled chicken pieces), lamb kebabs, beef tikka, grilled prawns and hammour. They were tender and a great way to test my taste buds for what was to come.

Yet, it was still the variety of Indian dishes, which were served in copper pots and heated with a candle, which provided just the right amount of spice to savour.

My plate of chicken makhani (rich butter curry), priced BD1.500, was licked clean by the end. It had the perfect combination of cream and sweetness with soft chicken breast pieces that when mixed with the fried rice (which I was told was a must-have) proved to be a match made in culinary heaven.

As a foodie who never really appreciated dal, calling it ‘prisoner’s food’, I had never experienced it the way Chef KV prepared it. It was thick, flavoursome and when eaten with freshly-baked naan bread, was spot on.

However, there was so much food on offer that I could only tackle one bite of chicken biryani before the button on my trousers popped off!

And, do not buy into the cliché that Indians do not care about dessert. To end it all, the waiter walked in with a tray of Ras Malai, a sugary white ball of paneer (cheese) soaked in clotted cream and flavoured with cardamom. It was surprisingly refreshing and helped settle my stomach after the feast.

Our eating-out adventure was so good we have made a united promise … this will not be the last time we visit Bu Ali.