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The Crowne Plaza Bahrain kitchen team is rising to the occasion during Ramadan with a live cooking station and freshly-baked bread when it comes time to break the fast.
Sous Chef Mohmmad Jehad Abu Jobara, in-charge of the Ramadan kitchen, is supported by four chefs in the hot kitchen, five in the cold and oriental kitchen and four in the pastry division.
He said: "We hope to create an ambience where our guests feel the comforts they receive at home.
"From the entrance of the hotel to the La Mosaique Restaurant the hotel is decorated in authentic Ramadan style.
"Aside from the spread of dishes, we also have the live cooking station as well as a bread cook who prepares fresh, hot bread for our guests."
The hotel is offering three Ghabga buffets priced at BD13, BD14 and BD15++ and features an assortment of sweets, hot and cold dishes and main courses.
An array of Ramadan juices and dried fruits tamer hindi, jallab, kamar el din, karkade, laban, apricots, prunes, figs and dates are also available.
The starters section includes hommous, moutabel, fattoush, tabbouleh, chickpeas salad, vine leaves, pickles, olives, fried kebeh, spinach fatayer and cheese sambousek, meat sambousek, vegetable samosa, cheese fatayer, bagella, Russian salad, fried potato kebeh, chicken wings with lemon and coriander and spring rolls.
Main course options include grilled hammour with lemon-butter sauce, chicken biryanis, lamb chops with vine leaves, lamb kofta kebab, lamb thareed, safi muhammar, breaded chicken quarter with sauce tartar, shish taouk, mutton curry, assorted garden vegetables, roasted rosemary potatoes, stuffed eggplant with minced meat and tandoori chicken tikka as well as accompaniments such as bread and rice.
The range of desserts feature the ever-popular Umm Ali, mohalabiya, aish al saraya, fresh sliced seasonal fruits, crme caramel, baklawa, Kunafa, katayf, basbousa, cheese cake, apple pie, French pastry accompanied by Arabic tea and coffee.
Chef Mohmmad, 35, who lives in Manama, has been working at the Crowne Plaza Bahrain for the past 10 years and boasts more than 20 years of experience. He said: "My family is full of chefs - my father, brothers and uncle are all chefs and look after the Abu Jobarah chain of restaurants in Amman, Jordan."
Chef Mohmmad's culinary travels have aken him to Egypt and Syria before he settled down in Bahrain and he describes his signature recipes to be Jordanian delicacies mansaf and mahashi.
