www.bahrainthismonth.com June 2013 125 Fit for Kings GULF HOTEL BAHRAIN A wise food lover once opined that if the divine creator has taken the pain to give us delicious and exquisite things to eat, the least we can do is to prepare them well and serve them with ceremony. This axiom of the festive spirit is perhaps the most evident feature that lies at the core of Iranian cuisine. The kitchen in Takht Jamsheed, the Persian restaurant at Gulf Hotel Bahrain, has the ability to retain its uniqueness by preparing meals within a range of subtle and contrasting flavours. While herbs, spices and sometimes fruits are used for seasoning and garnishing, the essence is delicate. Persian cooking largely relies on rice as one of the main ingredients. A traditional meal in the region is often a full plate of chelo (plain cooked rice) topped with vegetables, meat or fish. The mild flavour of rice provides a delightful contrast to the seasoned meat and vegetable toppings. At this restaurant, headed by chef Mohammad Jalil, they serve various kinds of the staple dish. Some contain almonds, pistachios, glazed carrots, orange peels and raisins; others are cooked with vegetables, spices and occasionally with meat. Each dish is perfected and finished by the use of specially prepared saffron from Iran. If you’re hoping to share your meal with friends and family, as is customary in the homeland, the chef might even present it in the colours of the Iranian flag. Another staple food is naan (bread), typically a round, flat bread that can either be baked or cooked over a bed of small stones. In Takht Jamsheed, several varieties of fresh-from-theoven bread are served. The staff pay great attention to freshness; it is likely that you will have a new batch coming to your table at regular intervals. Lamb, which is the region’s favourite meat, beef and chicken are served in stews as well as in the form of the popular kabab. Fish is common as well, reflecting the influence of their seaside towns. Other recipes include dumplings and stuffed vegetables accompanied by different sauces. The sweetmeats and pastries are particularly delicious. In addition, there are a number of dishes prepared with a combination of herbs, grains, pulses, vegetables and even fruits. The mixing of sweet and savoury, such as grains stewed with fruit and spices, produce unique meals. The result is a feast of flavours and textures as well as a visual delight. Persian cuisine is known for its blend of hot and cold foods; the variety of salads and side dishes offered at Takht Jamsheed is superb. Most cooking is done from scratch using fresh produce and specially prepared ingredients. The home-made sherbets and herbal drinks are popular as well. Exceptional tastes are guaranteed at the decade-old restaurant that offers the comfort of a typical home in the luxury of a palatial setting. The faloodeh topped with their own saffron ice cream and garnished with pistachios is perhaps one of the best desserts in town. Takht Jamsheed offers a treat for your senses with live music on Thursdays and Fridays. E Call 17 713-000. Enriched with a colourful and healthy assortment of dishes that are peculiar to various regions of Iran, Persian cuisine is highly popular for its freshness and palatability.
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