Flip through the latest issue of Gulf Weekly.
For the final Poolside Delight review, this reporter decided to indulge in the quintessential companion to all pools, at least in Canada and the US – BBQ.
While BBQ was a late entrant in my life and my first culinary love in Canada, it quickly became a favourite. The perfect BBQ is not just about the delectable destination, but also the delightful drive there.
Just the thought of a BBQ brings to my mind thoughts of lounging by water, deliberating with friends about the differences between smoking and barbecuing meat, sipping a chilled beverage while the smell of charcoal and perfectly cooked meat wafts over.
I relived those memories and more at the Nasmat Lounge and Restaurant with our marketing manager Jalal and his wife Zainab, as we spoiled ourselves with enticing entrees fresh from the charcoal grill.
Before delving into the food, let me set the scene – the Westin City Centre Bahrain poolside has an all-ages pool and a separate kids’ pool. Nestled between them are chaise lounges, wicker chairs, sofas and for an indiscernible reason, several queen sized beds.
And of course, there’s the charcoal grill, where we watched Chef Tarik Ahmed create a sweeping spread of steak, seafood and shish tawouk for our ravenous stomachs.
As we waited, growing hungrier as the smells of the barbecue floated by our noses, teasing and tantalising us, we sampled some of the pita bread dipping it in fresh hummus and mutabbal , which had pomegranate juice and fresh pomegranate seeds sprinkled on top. The mutabbal was the table favourite when it came to appetisers.
And soon, our first dish for the evening arrived. Fresh from the waters of the Arabian Gulf, Chef Tarik grilled up some king prawn with a side of potato dauphinoise (pronounced do-fee-noo-ahz) (BD11) which did not last long on our platter, as we downed it with fresh orange, carrot, cranberry and lemon-mint juices.
The prawn was perfectly grilled, a crispy exterior giving way to soft interior, each bite taking our noses on a journey through the waters of the Gulf.
The potato dauphinoise, which I had never had the pleasure of trying before, featured thin potato slices in cream, topped with a layer of perfectly browned melting mozzarella cheese. It was easily our favourite side of the evening, the cheese working overtime with the soft potatoes to create a perfect baked delight, that despite its richness, we could not get enough of.
Just as we finished, the bestselling oriental mixed grill (BD10) arrived. Served on top of a sizzling plate and a khuboz to capture the renegade meat juices, it included shish tawouk, lamb kofta, two grilled beef kebabs and a pair of lamb chops.
I made mini-wraps, living up to my office title of Mr Shawarma, wrapping the shish tawouk in thin bread dipping the combination in the mutabbal to create perfect bite-sized poolside delights.
The lamb chops were exquisite, the meat practically falling off the bone and Jalal and Zainab devoured them within seconds of their appearance.
The spicy beef kebab and lamb kofta were my personal favourites from the grilled platter, each bite juicier and more succulent than the last, accentuated with the grilled vegetables that were served on the side.
And finally, we got two rather large Angus striploin cuts of steak (BD12), mine cooked medium-rare and Jalal’s medium-well. To say they were cooked to perfection would be the understatement of the century. Often when I ask for medium-rare, it tends to be on the rarer side of the spectrum with a burned exterior.
But Chef Tarik outdid himself on this one. With a perfectly char-grilled surface, each bite was a bite of heaven and I somehow managed to ravage the entire steak despite all the eating we had already accomplished.
With our stomachs well-satiated, we managed to make room for the indulgent ice-cream. I personally cannot recommend highly enough the chocolate ice-cream in the waffle cones.
With our food comas en route, we interviewed Chef Tarik and restaurant manager Abutaher Sattar while we relaxed and ruminated on the month of poolside delights we have relished this July by some wonderful watersides on the island. Each had its own unique flavour and we hope our readers enjoyed them as much as we have.
Every Thursday and Friday from 5pm to 10pm, you can enjoy the barbecue at Nasmat. Fresh juices, bountiful barbecues and of course, the delightful poolside ambience await you.
For details, contact 17171000.
