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THINGS are cookin' at Amwaj Islands' recently opened Dragon Beach Hotel and Resort situated on the sea front.
It is catering to Iftar-seekers in the 'Khaimat Al Hara' tent set traditionally within the hotel premises and the person in charge of offering the island's diners with Ramadan delicacies is Mahendra Singh Shekhawat, corporate chef for Gama Hotels and Resorts.
He comes to the kingdom with 24 years of experience in the hospitality industry.
Now living in Hoora, Chef Shekhawat, 45, specialises in continental cuisine, first sampled life in the Middle East in Oman for five years and during his six years in Bahrain has picked up numerous accolades for his cooking prowess.
Chef Shekhawat originates from Jaipur in India and has worked with leading hotels and restaurants including the Clarks Group of Hotels and the Best Western Group Maharani Palace Hotel, American Steak House and Al Yazeedi Catering in Muscat as well as the Best Western Group of Hotels Bahrain.
While working in Muscat at the 'Muscateers' Restaurant he set up a new kitchen as well as receiving an Achievement Award.
In 2004, Chef Shekhawat was named one of Bahrain's top three chefs selected for the Moreau Fish Dish Awards.
Currently, he is involved in a 30-episode show called The Dinner that is being telecast on Bahrain 55 every day from 5.30pm to 8.30pm.
Under the Gama Hotels and Resorts umbrella he looks after the properties including Sealoft boutique and chalet, Elite Hotel Juffair, Al Khober Plaza as well as the Dragon Hotel.
He said: "We are currently working on setting and arranging a menu for our new premium restaurant. An Italian chef has been appointed who will be here for the opening."
The hotel's tent is open for Ghabga from 9pm until 2am offering traditional foods from across the region.
Entertainment is provided by musicians, oud players, 'tanoura' - a dancer of whirling dervishes will present a unique act accompanied by music and 'hakawaty' - an Arabian story teller.
A children's play area is also available offering games, arts and crafts and entertainment.
Chef Shekhawat shares one of his favourite recipes with the GulfWeekly readers.
Pimentos and rocket leaves stuffed chicken roll
Ingredients:
1 Stuffing:
Chicken breast 1
Young rocket leaves 15gm
Yellow pimentos slice 10gm
Red pimentos slice 10gm
Salt 1/4tsp
White pepper powder 1/4tsp
2 Braised cabbage:
Red cabbage 100gm
Slice onion 20gm
Butter 1tbsp
Bay leaf 1/2
Cinnamon 1 small stick
Honey 1tbsp
Balsamic vinegar 1tbsp
Salt a pinch
A pinch of white pepper powder
3 Mushy peas:
Boiled green peas 100gm
Fresh mint leaves 4gm
Butter 2tbsp
Salt a pinch
A pinch of white pepper powder
Method:
1. Butter fly the chicken breast and season with salt, pepper and stuffed with rocket leaves, and both pimentos (cherry pepper) slice. Then roll it securely with aluminum foil and steamed in the oven for 160 C for six minutes.
2. In a heavy-bottom skillet add butter, bay leaf, cinnamon stick, sliced onions and sautŽ little. Add sliced red cabbage, honey, balsamic vinegar, salt, pepper and cook till the cabbage become tender.
3. In a pan add butter boiled and mashed green peas, fine chopped mint leaves, salt and pepper. Mix all and keep aside.
4. In a serving plate arrange mushy peas, braised cabbage and on top cut the chicken roll in two pieces and red wine reduction on the bottom.
