Served on a platter

The Charcoal Grill in the heart of Manama has introduced two special platters to tempt hungry diners with mouth-watering kababs and a selection of snacks.

In two sizes - catering for up to a dozen people, or half a platter for a smaller group - the selection is rich and full of variety.

The kabab platters consist of lamb chops, seekh kabab, shish tawook, chicken tikka, tandoori prawns, fish tikka and naan and comes priced at BD14 (BD7 half portion).

The snack platter boasts spring rolls, potato croquettes, samoosas, paneer tikka and fried mushrooms and comes at only BD8 (BD4 half portion).

The platters are only a section of the new menu which also caters for party animals with an extensive range of salads, starters, main courses and desserts, featuring both Indian and Chinese delicacies.

There is also a 'curry deal' or 'Chinese deal' available for groups of five or six people.

The restaurant is also aiming to cater for busy office workers in Manama looking for a quick healthy meal before rushing back to work. The'executive lunch' served from 11.30am to 3pm, offers both Indian and Chinese selections.

Chargoal Grill can be enjoyed as a dine in experience or take away and even boasts a home delivery service.

Managing the Indian kitchen is Chef Bhagat Singh Rawat who has been with the food chain - which includes Lanterns and the Wholesale Restaurant in Budaiya - for the past 20 years.

Chef Bhagat, 45, renowned for his curries, is originally from Nainital in India and has been working in the kitchens since his schooldays. Prior to moving to Bahrain, he worked in Saudi Arabia for three years.

Chef Jassimuddin, 31, is responsible for the restaurant's Chinese kitchen. Hailing from Bangladesh, he moved to the island 12 years ago and joined the group shortly afterwards.

He started his career as an assistant in the kitchen and worked his way up to the position of head chef.

For further details contact the restaurant on 17213860, 17213410 or 17223531.

Chef Jassimuddin shares a popular Chinese dish with GulfWeekly readers.

Sliced fish spicy basil

Ingredients

Hammour 200gm

White onion 10gm

Diced spring onions 6gm

Basil 2gm

Red capsicum 3gm

Finely chopped green chili 1

Szechwan sauce 1/2 tsp

Soya sauce 1/2tsp

Garlic 10gm

Ginger 10gm

Sesame oil

Ajinomoto To taste

White pepper To taste

Salt To taste

Method:

Fry the fish and keep it aside. In a pan heat some oil and add garlic. SautŽ for a while and add white and spring onions and ginger. Add the sauces and the rest of the ingredients and sautŽ for a few minutes. Add the fried fish and cook for a couple of minutes.