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Latin Quarter at the Pars International Hotel in Juffair provides a cozy place to relax with the backdrop of the sea, live entertainment and an array of delectable snacks.
Known best for its tapas (wide variety of Spanish appetisers or snacks) station, the outlet also features a menu rich with continental, Cajun, Indian, Italian, Latino and Spanish delicacies.
Chef Michael D'Costa from India is responsible for creating the perfection concoction that will to help you sit back and enjoy your time.
Chef Michael, 33 from Gudaibya, comes to the island with a vast amount of culinary experience.
Prior to moving to the Pars International Hotel, chef Michael worked for four years with the Vins Bistro and Lounge in Adliya.
Before that he worked in Dubai with the National City Tourism Hotel for four years which he joined after working at the Imperial Hotel in Delhi, his hometown, for two years.
He began his career in 1998, right after school, when he joined his uncle at the Volga Restaurant where he learned the art of mastering continental cuisine.
Chef Michael said: "When I began working as an assistant cook, my uncle taught and trained me... I then decided to take it as my career as I really enjoyed cooking."
While working in Dubai, he was able to further enhance his skills by working with a Spanish chef from whom he learned about Latino and Spanish cuisines.
Although he decided to choose European and continental as his specialties, his personal favourite still remains Indian cuisine especially biryani.
He said: "My father loves the biryanis that I cook for him and I enjoy eating it at home with the whole family."
In the future he hopes to open up his own restaurant in Delhi offering continental cuisine.
He said: "I also wish to learn Japanese and Thai cuisines as they are in high demand in the market these days."
Chef Michael shares a popular Latino dish with GulfWeekly readers.
Crayfish Thermidor
Ingredients:
Clarified Butter 5gms
Crayfish 500gm
Butter 40gm
Crushed garlic 10gm
Mushroom 40gm
Flour 15gm
Chopped parsley 15gm
Cream 20ml
Grated cheddar 40gm
Milk 1/2 cup
Salt and pepper
Procedure:
Clean the crayfish and cut through the top with a sharp knife and remove the veins. Cut in half, remove flesh and cut it into small bite-size pieces. Place the empty crayfish in the oven at 182/200 deg Celsius.
Separately, heat butter, sautŽ garlic for a couple of minutes and stir in the flour, pour milk while stirring until it becomes smooth and bubbly.
Reduce the heat and add mushrooms, cream, parsley, half of the cheese, crayfish pieces and add salt and pepper to taste. Stir well. Scoop this into the crayfish shell. Keep it in the oven for five more minutes.
Sprinkle remaining cheese on top. Just before serving place it in salamander and allow the cheese to bubble.
