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The Ramadan Tent at the Gulf Hotel Bahrain Convention and Spa opened to excited guests and members of the media.
Guests indulged in an exceptional buffet, featuring authentic Ramadan dishes, live cooking stations and international specialities in addition to desserts.
“Like every Ramadan, Gulf Hotel is always trying to exceed people’s expectations and highlight a different set-up with new decorations and be more innovative,” hotel general manager Fares Yactine told the GDN.
“Food has always been our strength, so again, we are capitalising on the live stations and we are trying to be more sustainable this year as well with more live cooking, so there will be minimum food wastage.
“Moreover the team has partnered with food banks, so all the leftovers will be given away at the end of each serving period to families that are less fortunate,” he added.
Food and beverage director Sunuj S Deen said the hotel had noticed last year that people were more attracted towards live cooking stations.
“So our idea was to have a more street style finish,” he said. “This time we have stands for Western and Arabic grills, where we are doing Bahraini tikka, joojeh kebab and shish tawook and we also have the carvery, shawarma, rotisserie chicken and manaeesh.
“In addition, we have the teppanyaki station, pasta station, sushi station and hot mezze station and, of course, the traditional dishes which will not change is the harees, thareed and the ouzi prepared every day.
“In the dessert section, our Executive Pastry Chef Daniel Lajoux has worked on a luqaimat with different kinds of sauces such as a saffron sauce, pistachio sauce, caramel sauce and maple sauce, so you can choose any that you want, toss it together and have it with a scoop of ice cream,” he added.
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