Dishing up a fusion of fare

Manama's lively streets offer a myriad of cuisines to satisfy the diverse tastes of a global clientele and many restaurants feature a fusion of fare on their menus.

The newly-opened La Ferns, next to Sacred Heart Church, offers a range of meals that will appeal to individuals craving a taste of Goan and South Indian non-vegetarian delights.

The cosy outlet, which also features Chinese and Tandoori dishes, South Indian vegetarian snacks and meaty delights, will shortly introduce Filipino specials too.

Managing director Xavier John said: "We had hoped to have opened a fully-functional kitchen but unfortunately owing to the recent unrest, we had to delay some of our plans as a few members of the team could not travel.

Mr John, 48, who also owns the Georgia Restaurant in Juffair, explained that initially, he planned to include a traditional snack bar at La Ferns. This outside area would have featured popular Indian snacks, namely chaat and paav bhaji. However, plans have been put on hold.

"It is quite challenging to keep ahead in this competitive market, but I am confident that business will be back-on-track soon," he said.

Currently, the outlet offers a rich breakfast menu featuring favourites from Kerala such as appam and stew as well as 'Udippi-style' dosas and idlis.

The restaurant also offers a special Kerala 'thali' food platter for BD1. However, Mr John says that one of the most popular items on the menu is the special biryani.

Three chefs are currently involved in delivering the scrumptious fare.

Chef Samuel Fernandes, 34, manages the restaurant's Goan cuisine. He has eight years of hospitality experience and has worked in several Indian hospitality ventures including the Ramada Hotel.

Chef Rajeev K R, 25, has brought his five years of experience to offer residents a taste of rich South Indian non-vegetarian cuisine.

The 'Udippi' menu is looked after by Chef Lingappa K Pujary. He boasts 32 years of culinary experience, eight of which he spent at the nearby Vrindavan Restaurant. Prior to moving to Bahrain he worked in Mumbai, India.

The restaurant will shortly start its home delivery service and an online service is also planned.

Chef Rajeev shares a special recipe with GulfWeekly readers.

Chicken Biryani

Ingredients:

Basmati rice 1kg

Chicken 1kg

Onions 750gm

Tomato 500gm

Garlic 50gm

Ginger 50gm

Green chilli 20gm

Chilli powder 10gm

Coriander powder 20gm

Turmeric powder 5gm

Coriander leaves 250gm

Mint leaves 100gm

Pineapple 1

Salt to taste

Garam masala

Cardamom 20gm

Cinnamon 20gm

Cloves 20gm

Anise 20gm

Bay leaves 10gm

Method:

Heat the pan and add the garam masala. Chop onions, garlic, green chilli and add to the pan and sautŽ. Add tomatoes, chilli powder, coriander powder, turmeric powder and salt and stir.

Add two cups of water, chop up the coriander leaves, mint leaves and pineapple and add the mix to the pan. Stir well and allow it to boil. Add chicken and cook it slightly. Add rice and cook it for 15 minutes.