Table triumph for star

I never knew eating out could be so much fun, especially in an award-winning five star hotel restaurant … but, I suppose, that all has to do with the company you keep and the nature of the occasion.
There was no better place to celebrate the good lady wife, Kathryn’s birthday, than at the ‘chef’s table’ at Rasoi By Vineet – Bahrain at the Gulf Hotel Bahrain Convention & Spa.
As reported in last week’s issue, the charismatic king of Indian cuisine had flown back to Bahrain to unveil a new menu and hold another one of his popular culinary classes.
I attended his cooking session last year but on Friday evening it was a simple case of sitting back, relaxing and taste-testing some of his new treats, alongside some of the firm favourites.
Although classy, the restaurant is warm and welcoming, a bit like an Aladdin’s cave when you walk through the entrance, and the ambience was perfect for a setting with a group of good friends and acquaintances.
The décor with its vibrant colours, sparkling crystals and a large see through window into the kitchen helps create an immersive setting to experience the food.
And that’s where Michelin-star Chef Vineet and his kitchen team, led by Nepalese head chef Tej Bahadur Thapa Magar, came up trumps time and time again.
The cuisine served was a work of art, a visual treat to savour before the taste exploded in your mouth … every dish, bright and stunning in appearance.
The new offerings are made to share so the party atmosphere and communal spirit fits perfectly into place on the plate. This is popular Indian caring and sharing street food with Vineet’s impeccable twist.
A prime example was Dahi Beet Gol Gappa, a crisp fried sphere filled with spices, mint and chickpeas. Looks good, tastes amazing.
Another delight to the senses were the Asparagus Moilee with Idli and ‘Gun-Powder’ Tomato Chutney. Highly explosive! The Curry-leaf Aloo Bonda with Tadka Dahl and Green Pea Toran was a perfect combination too.
The dishes flowed downstream like a river boat on the glorious Ganges grabbing the attention of my spoon and fork at every twist and turn.
The Honey Tamarind Salmon Tikka, with Wasabi Edamame Hummus and Sundal was a delight and competed with the Black Olive Malai Chicken Tikka with Sev Tamatar and Semolina Crisp as my dish of the night. It was a score draw.
There were also a couple of lamb dishes that were absolutely luscious and knowing and appreciating the taste preferences of my Bahraini friends, they will be massive hits on the menu. Check out the Ghe Mutton Roast with Spinach Upma.
Now, in the past, I’ve felt let down by Indian desserts … but, not any more.
The chocolate chikki delice with Himalayan Salted Caramel Kulfi was sensationally naughty and, once again, using local ingredients, the Date-Kapi pudding with Cardamom Kulfi and Coffee Raddi-biscoot Crisp could not be faulted. And, the rich and creamy Mango Kulfi was so scrumptious I was tempted to lick the bowl clean until I realised where I was … but then, I distinctly recalled Chef Vineet insisted we ‘go party’ … so I did.
He’s done it again … he’s licked the opposition!
For more details and to make a reservation call 17713000.
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