A taste of Asia

Silk's Restaurant is a popular dining destination for lovers of Indian spices and flavours and is situated in the cosy neighbourhood of Adliya amidst the flourishing dining district.

Although specialising in the fare of Kerala and Goa the chefs also conjure up an array of Chinese, Arabic and continental delicacies.

Silk's has been operating for more than 10 years and recently a new management team has taken over with the promise of continuing to dish up the familiar favourites as well as to add new dishes to the menu.

Manager Louis Anthony D'Souza explained that the restaurant is a regular haunt during the weekend for a clientele of all nationalities, with as many locals, Europeans and north Americans flocking for a taste of Asia as well as Indians living on the island. He said: "Our guests are particularly fond of dishes such as kappa and beef which is a Keralite delicacy featuring tapioca and beef curry, 'karimeen' - pearl spot - and beef chilli."

Silk's Restaurant is amongst the handful of outlets on the island to offer authentic Goan and Mangalorean cuisine - dishes which have their own distinctive flavours.

Heading the kitchen team is Chef Yusuf Khan who moved to Bahrain three years ago from Hyderabad in India. With 10 years of experience as a chef, he boasts more than 25 years in the hospitality industry.

Chef Yusuf, 40, who now lives in Gudaibiya, said: "Initially I joined as a kitchen assistant and over the years I have been fortunate to gain a lot of knowledge about the responsibilities of a chef."

The outlet features a seating capacity that can accommodate around 60 diners and has a separate area for families.

Chef Yusuf shares a recipe for one of his favourite dishes with GulfWeekly readers.

Chicken Nawabi

Chicken 200gms

Cashew nuts 10gms

Raisins 10gms

Almonds 4 pieces

Onions 50gms

Butter 25gms

Salt 2gms

Sugar 3gms

Cumin powder 5gms

Garam masala 5gms

Preparation:

Slice the chicken breast in finger sizes. Fry butter in a pan and add onion. SautŽ and add the cashew and raisins and sautŽ again. Add chicken slices and then the white sauce and sautŽ once more. Once the gravy gets thick, which should be in three minutes, switch off the heat. Garnish with almond juveniles and serve with rice or bread.

White sauce:

Grind the cashew with 25gm of milk, a tsp of salt and sugar. Cook it for a few minutes.