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THE Wholesale Restaurant in Budaiya, part of the Lanterns Catering Concept, is the island’s first outlet that offers customers ‘cooked food by weight’.
For the past two years, Chef Philip Gomes has been stirring up fresh recipes and menus at all four outlets of the restaurant chain.
Food-lovers wishing to sample tasty Indian, Arabic, Chinese or Italian fare can dine in, take out, call for home delivery or organise catering for outside events.
You know exactly how much you are going to swallow too with a starter consisting of half-a-litre of Sweet Corn Vegetable Soup and a main course of half kg of chicken curry with half kg of vegetable Pulao, for example.
Chef Philip, 40, was invited to Bahrain by group owner and close friend, Lalit Kapoor.
His family history boasts a long line of top chefs … beginning with his grandfather who has even cooked up a culinary treat for Britain’s Queen Elizabeth in London.
“My eldest daughter loves to cook too and wanted to be a chef but after seeing my negligible social life, she decided against it! A chef has no time for leisure as they have to constantly keep a check in the kitchen,” he explained.
Chef Philip has more than 30 years of hospitality experience and has worked with major establishments including the Hyatt Regency in New Delhi, Hotel Leela Kempenski in Mumbai, Leela Kovalam in Kerala and the Crowne Plaza in Abu Dhabi.
His customers have included a host of celebrities, royalty and well-known personalities such as the King of Malaysia and cricketer Sachin Tendulkar.
But the most particular of diners are without doubt … schoolchildren!
The restaurant chain helps keep the young minds active at The Indian School Bahrain by providing their nutritious lunchtime meals.
Chef Philip believes that the most vital principle of working in a restaurant or hotel is the team spirit amongst the staff.
“Skill, knowledge and attitude are very important factors along with a good team, good co-ordination and great infrastructure,” he said.
His most challenging culinary moment came in helping to prepare an entire meal for 10,000 people in the UAE … within just 24 hours.
“The team did not sleep as we prepared the menu … and we did it. I can never forget that day!” he added.
Prior to arriving in Bahrain, Chef Philip was involved in opening Mr Kapoor’s first Indian venture, Sartoria – an Italian restaurant in New Delhi.
Alongside the Wholesale Restaurant, he is also the designated corporate chef for the Charcoal Grill branches in Manama and Umm Al Hassam as well as Lanterns, fine-dining restaurant in Budaiya. The Wholesale Restaurant on the Budaiya Highway is open daily from noon to midnight.
Chef Philip shares one of his favourite recipes with GulfWeekly readers.
Lamb rogan josh
Ingredients
(For four servings)
Lamb 200gm
Onion 120gm
Garlic 20gm
Ginger 5gm
Oil 30gm
Garam masala 2gm
Coriander powder 2.5gm
Cumin powder 2.5gm
Turmeric powder 2gm
Bay leaves 1 stem
Tomato puree 150gm
Salt to taste
Red chilly powder 2gm
Fresh coriander 2gm
Fresh ginger juliennes 2gm
Fresh green chilly split 2gm
Procedure:
Heat the oil. Add the garam masala and bay leaves and stir fry. Saute the onions till golden brown. Add ginger-garlic paste and cook further till the raw smell vanishes. Add the coriander, cumin, turmeric, red chilli powder and stir until the oil separates.
Add the lamb and when half done add the puree and braise … adding water whenever the masala becomes semi dry.
When the lamb is done, season and check consistency of the sauce – it should be spoon coating. Dish out and garnish with fresh coriander, green chilly and ginger. Serve hot with steamed rice or naan (baked bread).
