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VARIETY is the spice of life and there is certainly no shortage of that at Mantraa, an Indian restaurant located in Juffair, offering a range of favourful fare native to the country.
Tranquil Indian music soothes the senses while diners indulge in a variety of kormas, kebabs and masalas, making Mantraa a new favourite fne-dining destination for food connoisseurs that love a bit of bite in their dishes.
The restaurant’s name, which translates to a group of words considered capable of ‘creating transformation’, transforms the authentic dining experience from the moment you walk through the doors.
The establishment located in the lobby of Best Western Plus – The Olive Hotel, has been attracting groups of expats and locals since its launch last December and doesn’t look like it will be slowing down anytime soon.
According to restaurant manager, Deepak Lakra, many customers have resorted to ordering take-aways as they can’t fnd seats, especially over the weekend. So be sure to book your table in advance!
Mr Lakra said: “The restaurant, which seats around 66 people, caters to everyone’s tastes. If they want spicy or mild our creative chef has the right recipe for success. When we frst started, we conducted food trials to fnd out what dishes worked best for our customers as we have a huge guest list made up of different nationalities.
“We can accommodate around 80 people for small parties and gatherings as well. We also tend to get groups coming from Saudi Arabia to sample our food. Our mantra is ‘Indian food and much more’ and that is what we want our customers to gain from the experience here – delicious food in an inviting environment.”
Unlike many Indian restaurants in the kingdom, the venue boasts a contemporary décor with dimmed lighting and a theatrical live kitchen to entertain customers with delectable platters prepared before their eyes.
A band plays classical Indian music on the tabla and sitar as a vocalist serenades guests, which adds to the warm ambiance and compliments the mouthwatering aromas wafting from the kitchen.
The music was not overpowering, allowing customers to chat away comfortably while savouring Chef Harsha Pal Singh’s range of Indian cuisine. His menu is flled with mixed aromatic favours that tantalise the taste buds as well as celebrate the colourful melting pot of infuences that make Indian food so popular.
Chef Pal Singh has more than 25 years’ experience under his belt, cooking in leading hotels in India and Kuwait, with Indian food being his specialty. Although he has only been in Bahrain for seven months, he has already made a name for himself serving traditional fare from Punjabi, Hyderabadi and New Delhi.
Chef Pal Singh said: “I would like our customers to taste true Indian cuisine. Every state uses different spices. For example, you can fnd a lot of black cardamom and cloves in hot Hyderbadi dishes while the food in New Delhi is more mixed.
“Our starters vary from mild to hot and spicy and every bite has a different favour.
“I also make traditional Punjabi lamb chops. The Punjabi dish includes hot spices but not a burning spice, it’s just hot. We offer tandoori chicken and the murg malai kebab is another popular dish. There really is something for everyone.”
Sitting right in front of the kitchen, I was able to watch the chef and his team at work as he cooked skewers of chicken and stuffed potatoes in the tandoor oven.
Seated with my fancé, Sam Camille, and friend Nadia Al Aali, who both love a good curry, we were bombarded with choices of vegetarian and non-vegetarian dishes that at one point made our table disappear, but not our smiles.
An amuse bouche, a one-bite appetiser, appeared, which was a helping of mashed potato smothered in a creamy sauce. According to Mr Lakra, the tiny tidbit changes every day and is presented to prepare guests palates for the rich spices ahead.
That appetiser set the pace for the delicious dishes to come. An assortment of sauces was placed in the centre of the table. The waiters were knowledgeable and helpful, suggesting which sauce went best with each dish.
The pani puri platter, priced at BD1.5, was a feast for the eyes with fve pani puris on top of fve favoured shots of water. Each glass had a different taste and a healthy reason for indulging, for example the buttermilk was good for
digestion, especially after savouring the spice minty pani.
The tinkae, priced at BD6.4, was a table-pleaser and left us fghting over the last piece of prawn which was seasoned in coconut and garlic.
My favourite was the mouthwatering murg malai kebab, at BD4.1. The chicken tikka was marinated in cream, soft cheese, green chilies and shah jeera then cooked in the tandoori oven.
The tandoori lamb chops were tasty and tender at BD4.2, marinated in a spiced yogurt and chargrilled. The aloo achari was special and unlike anything I had sampled before. At BD3, the potatoes were stuffed and marinated in pickling spices. My fancé devoured it in no time.
After taking a break from the starters, a few curries were then brought over including murg makhni at BD4.5, gosht beli ram at BD4.3, palak soya saag at BD2.9 and Hyderbadi chicken biryani at BD4.8.
A basket of naan, pudina paratha and ultey tawey ka paratha bread complimented the makhni, made up of tandoori chicken tikka cooked in tomato gravy smoothened with butter and cream. It was also great to dip into the lamb cubed gosht and palak spinach.
Just when we thought the meal was over, out came the desserts … and there is always room for them! A plate of kulf, cardamom and pistachio Indian ice cream at BD2.3, was accompanied with shahi gulab jamun, a dry fruit-flled deep-fried dumpling fnished in sugar syrup and served hot at BD1.8.
While I usually share my dessert, there was no sharing at this table as we tucked into our dumplings without a word.
It truly was a magical experience and as Mantraa’s menu says -Khaana abaad Daulat Ziada, which means, may you prosper and your abode be full of happiness. In my case, I was totally full and happy.
The restaurant is open daily from noon to 3pm and then 7pm until midnight.
For more information or reservations contact 17211133.
