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Salt n Pepper, one of Sanad's most popular eating destinations, is continuing to pack in the customers after moving literally across the road to its shiny new swanky premises.
The restaurant had to expand to meet the growing demand for its food and service and reopened just three months ago at its new location on the Estiqlal Highway.
Salt n Pepper made its entrance into the competitive dining market eight years ago and quickly built up a regular fan base.
In charge of the kitchen is Chef Mohammed Shahzad who moved to the island from Lahore in Pakistan where he worked for a number of leading restaurants. He boasts 20 years of culinary experience and arrived in the kingdom eight months ago.
Chef Mohammed, 37, started as a lowly kitchen help and worked his way up to the position of head chef - pushing aside early ambitions to become a singer to star in the kitchen.
He specialises in traditional Pakistani cuisine and has also mastered the art of preparing a variety of European and South American dishes.
Chef Mohammed, who now lives in Riffa, said: "I wish to learn more about authentic Arabic cuisine and also learn the language during my stay here."
The dishes most in demand at Salt n Pepper remain the mouth-watering selection of grills. He added: "We are planning to introduce an authentic Pakistani dish, mutton khunna, to the menu which I am sure will delight our customers.
"We have been receiving a lot of requests to introduce new dishes and this is one of the highly-recommended additions.
"The preparation of this particular dish is, however, very time-consuming and needs special care which I am sure will be appreciated. It is made in an earthen pot and takes a total of six hours to prepare."
The new restaurant now features a party hall allowing it to cater for up to 200 guests. The menu features an extensive variety of Pakistani, Indian, Chinese and continental dishes.
A separate menu offering a range of Yemeni bread, called muttabaq, is also available with the choice of stuffing including cheese, chicken, beef, honey and fish.
Currently, during the Holy Month of Ramadan, the restaurant is offering an Iftar buffet costing BD2.900 which includes dinner and a sweet dish, as well as an a la carte menu for ghabga. It is open from 5pm to Sohour.
Chef Mohammed shares one of his favourite recipes for GulfWeekly readers.
Chicken barbeque
Ingredients
Chicken 1 full
Salt 10gms
Lemon juice 15gms
Ginger/garlic paste 15gms
Ketchup 10gms
Whole black pepper 5 gms
Yoghurt 100gms
Tamarind paste 30gm
Method:
Mix all the ingredients. Cut the chicken into boneless pieces and marinate for two to three hours. Grill it in an oven. Serve with rice or bread.
