Flip through the latest issue of Gulf Weekly.
Ramadan is not just about fasting to cleanse the soul and seek self-reflection, it’s also about being kind, spreading positivity and opening your hearts to those in need. It also represents togetherness.
The blessed month is a time when loved ones gather around a night time spread of scrumptious savouries and tasty treats to break bread, share stories and make special moments together… and these principles are exactly what the Gulf Hotel Bahrain Convention & Spa is aiming to serve up at its Khaimat Al Khaleej.
“We would like our guests to feel the spirit of Ramadan as though they are dining at home surrounded by their families and friends,” said Charbel Hanna, the hotel’s deputy general manager.
Add a touch of style, elegance and five-star treatment to the recipe too.
The blue and white-hued tent, boasting a silk draped ceiling as well as geometrically-designed lights and fixtures such as a gazebo and wooden pillars, is bigger and brighter than ever with a plethora of choices for fasters to feast on.
It also features an elevated seating area with couches to unwind upon, as well as an Arabic majlis in the gazebo.
The majestic tent can seat around 500 guests, is split into two sections and includes a children’s play area, as well as prayer rooms.
Charbel explained: “We sought our inspiration from an old Bahraini house and we then started to build around that theme. We kept the colours very light and bright to help people feel relaxed and at ease while they break their fast.”
To add to the ambience, Malek Cochtben & The Band, featuring a traditional stringed Qanun instrumentalist, serenaded diners with mellow music while guests feasted on the five-star hotel’s fare created by Executive Chef Carlo Cirone and his talented kitchen team.
“We have around 100 chefs working towards this holy month of Ramadan,” added Chef Carlo. “We have organised ourselves this year to serve up food, fresher and faster than ever before.
“We have increased our live cooking stations including a Teppanyaki station from Sato restaurant, a pasta station and a Chinese noodle stall too. We even have a carving and rotisserie section as well as a variety of appetisers to choose from such as potato kebbah, mushroom kebbah, cheese kebbah and more. Our capacity to offer a variety of quality cuisine is one of our strengths.”
Home comforts are in abundance too. The Bahraini-style food souq was definitely a delight for my hubby, Sam and I, as we sampled the pre-Ramadan launch event.
The cooking stations were something to be admired. The salad station was impressive with a wide selection and hats off go out to the beautifully-presented sushi choices.
Sam and I, however, opted for big platters of chicken harees, shrimp biryani, potato and vegetable thareed, lamb ouzi as well as a selection of Irani rice in different herbs and spices.
The harees was velvety and flavourful and, of course, the ouzi was delicious. Next up was a Turkish Tawayeh made by Syrian Chef Ahmed Ghalla. This dish is a meat kufta prepared in Chef Ahmed’s special way.
We also sampled the cheese and meat kebbahs, as well as the salmon which Chef Carlo said was cooked in a crust of salt to preserve flavour.
Of course as full as we were, there was still room for dessert. Sam stuck to his Gulf Hotel all-time favourite, the Umm Ali, while I tried the French fruit Clafoutis dessert with pears and berries, topped with a scoop of vanilla ice cream.
The dessert table was grand with Kunafa and other traditional treats, plus a chocolate fountain and ice cream.
The Iftar from sunset until 8pm is priced BD20+++. It’s BD18+++ for Ghabga from 10pm-2am on weekdays and BD20+++ for Ghabga from 10pm-3am on weekends. Children up to the age of five eat for free, while those aged six to 12 are discounted 50 per cent. Special rates are available for Prestige Club members. To find out more, call 17713000.
