Flip through the latest issue of Gulf Weekly.
THERE has been a long-standing tradition in the GulfWeekly office that on press day when tempers are flaring and angst abounds we sit down together as a team and eat lunch on the conference table to chill and recharge our batteries.
The event has been lovingly labelled ‘Curry Monday’ but it all changed six weeks ago when I started my ‘I want to live long and I’m fed up of being fat’ diet.
The ‘Bahrain belly’ was starting to get in the way and drastic action had to be taken but the concept of Curry Monday had to continue so I introduced the It’s Not Only Curry Monday to allow me to sit with the troops and dive into a salad prepared by my delightful Sri Lankan housemaid Chandeka with a pinch of pepper and a sprinkle of olive oil.
The one thing I have missed is my weekly plate full of buttered chicken so it was with delight that I accepted an invitation to try the ‘It’s Not A Brunch’ Friday lunchtime experience at the Ritz-Carlton Hotel & Spa’s Nirvana Restaurant and found Murgi Makhanwali on the menu, a chicken tikka in tomato gravy, cream and butter that deserves a special badge of commendation … please take a bow Executive Indian Chef Mahipal Singh and his kitchen team.
Friday, you might have guessed, is my special treat no-diet day, and our friends, the Thornley family, consisting of curry fans Geoff and Tracy and their two sons, Harry and Daniel, joined the good lady wife, Kathryn, little Stan and me for the brunch, sorry, the ‘It’s Not A Brunch’ date.
Sundeep Nellore, restaurant manager – Nirvana, explained: “The idea is to give our clients something they have not experienced before – an Indian à la carte offering which has great quality food, unlimited beverages and live music on a Friday afternoon, in the most sought-out Indian restaurant in Bahrain.
“We are not here to compete with other brunches but targeting clients who are looking out for a different experience every time they are out.
“The whole concept of our ‘It’s not a brunch’ is designed to wow the clients at every opportunity. The way the menus are displayed on the table, to how the chef’s specials come to the table between your courses, the sitar and the tabla tunes that will enchant you and to end your meal with the Indian masala tea. It’s an experience you would not want to miss.”
How true. The most irritating thing about normal brunches are that people in your party are forever up and down selecting their food or sorting out the kids so it can sometimes be difficult to hold a proper conversation with them.
By choosing from the menu and having the food brought to the table solves that, so you can get down to sampling the delights and enjoy a good chat.
And what delights they have in store. Geoff went for the lentil soup and the rest of the party chose the Soup of the Day, a sensational tomato affair which set the stage for the banquet ahead.
Apart from Harry the boys are not great fans of spicy food but they devoured the marinated chicken. As they enjoyed it so much the waiters ensured their plates were continuingly refilled.
Of the choice of starters and tandoor dishes available I was particularly impressed with the Samundar ki Kebabs (seafood kebabs) and the marinated cottage cheese.
But the main dishes were the masters of the moment. I have already mentioned the marvellous Murgi Makhanwali (that’s the wow factor!) but the other chef’s special Bhindi Dyo Pyaza (fresh okra cooked with onions and spices) was superb too.
The chicken biryani, a favourite with all at the table, was impressive, arriving like a pie but with a bread covering instead of pastry to help keep the contents moist and warm.
A trio of mixed sweets including ice cream was to follow but most of us were too pleasantly full to accept.
Chef Mahipal has another winner on his hands. The culinary king heralds from Delhi and has more than 22 years of Indian cooking experience under his belt.
He has been a part of Nirvana’s success, notably notching ‘the best Indian restaurant’ award for three consecutive years in one of the local magazines.
His understanding of the Bahraini and expat pallet and, thereafter, his creation of dishes like the Murg Makhanwali and the Hyderabad Dum Biryani, have certainly put them out as the most sought out dishes at the Nirvana.
His CV also boasts the Award of Culinary Excellence ACE Winner ‘Rising Star Chef’ 2010 Ritz-Carlton and Marriott worldwide.
He’s clear about what makes Nirvana special, ‘the whole package’.
He said: “Ambience, quality food and quality service is what Nirvana is all about.
“We believe in creating WOW experiences. Customers book a birthday or an anniversary and end up leaving saying it was the best they ever had. That’s what we do here – give it our best shot everyday with every customer as we value them like no other.”
The ‘It’s Not A Brunch’ experience should add to the accolades. The price is reasonable too - adults BD22++ including unlimited house beverages, soft drinks, juices and water. Children, four to 12 - half price and toddlers eat free.
* Also check out the Indian Cultural Festival coming up on October 23-25. The opening night will feature a gala dinner at Al Khayma with cultural performances and a DJ. The next two days include cooking classes and a set menu developed by four chefs from four corners of India for lunch and dinner at the Nirvana.
