{Restaurant Review} Jim’s Restaurant, Adliya – Good old Jim’s is back!

22 Aug

Three years ago, I completed a project. No, it wasn’t of any national interest but it was important for me as a food blogger and a restaurant reviewer.It was called the Restaurant Review project  on the blog, where I had taken up the task of reviewing 24 restaurants in Bahrain in  6 months time in 2010. Many obstacles came my way, but I did finally finish it, not it 6 months but it took me 12-14 months to finish. Today, I have nearly 29 restaurants reviewed on my blog and you can check them out here. The very first restaurant I reviewed was Jim’s Restaurant in Adliya.  It was a great evening with friends and family and I went home from Jim’s Restaurant feeling wonderful from all the good food.  In between now and the first time at Jim’s Restaurant, I did pay it a visit a couple of times, but was disappointed by the food and the service. It was then I got to know Jim’s has changed hands twice and the new team wasn’t able to create the ‘ Old Jim’s magic’. I decided to avoid Jim’s until now, when I was invited to review them two weeks back. I was reluctant but then the new management at Jim’s were really persuasive.  The new management of Jim’s Restaurant informed that their old Chef Firdaus is back and with him the restaurant is back to being the ‘good old Jim’s’ 

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Jim’s Restaurant in Adliya was always known to be a fun place for a great night with friend’s on a weekend. With food that draws inspiration from Anglo- Irish to Indo- Persian cuisine, Jim’s Restaurant has always promised it’s diners a sumptuous meal in a fine yet casual set up.

I was quite intrigued to see if I would witness the old charm of Jim’s Restaurant after 3 years.

Upon entering the restaurant on a Thursday late evening, after a hard day’s work, I only had one thing on my mind – relaxation. I wanted go to a place where I could put my feet up and feel the casual vibe around me. It seemed that my wish might just come true when we were welcomed inside the  restaurant by the restaurant’s staff  with broad smiles. We ordered our drinks as it was extremely hot and humid that evening. The chilled and refreshing drinks provided the much needed succor. It was a matter of time that I felt very relaxed and was genuinely looking forward to my dinner at Jim’s. We ordered some starters which I realized were the same that I had ordered three years ago. It is funny how our memory points us to migrate to everything that is familiar and comfortable. My taste bud memories immediately got to work and I recalled the contrasting tastes of the salty brie against the tangy sweetness of the blueberry coulis. The Deep fried brie wedges in blueberry coulis was everything that my taste buds remembered and loved. I was nearly convinced that I could forget the past and imagine that good old Jim’s was really back. Now I was very excited to see how the other courses turned out.

Deep fried brie wedges with blueberry coulees

Deep fried brie wedges with blueberry coulees

To accompany the starter, we also ordered for an appetizing oriental chicken salad.  The salad was refreshing because it was made from all the seasonal and local produce such a locally sourced chicken, cucumbers, beetroot, crispy lettuce, onions and coriander leaves. The satay style marinated chicken was delicious while the tangy peanut dressing made it very addictive. I had many helpings of this salad which I found genuinely filling and would recommend it just as highly as I would the deep fried brie wedges with coulis.

Oriental chicken salad

Oriental chicken saladR

The main course seemed unnecessary but my gluttonous nature got better of me. We ordered for a spinach, brie, mushroom stuffed chicken and a vegetable quiche – again both main courses were the same from our first time at Jim’s Restaurant.  The hearty spinach, brie and mushroom stuffed chicken was accompanied by mashed potatoes,  garlic cream sauce and buttered vegetables while the vegetable quiche had a salad side to it – every bit scrumptious and hearty.

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Spinach, brie and mushroom stuffed chicken

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Vegetable Quiche

By the time, we finished our main courses, we were in food heaven. The portions were fantastic and it really felt like we were back at the old Jim’s Restaurant. Jim’s is lucky to have chef Firdaus back and it was his magic that was helping his patrons relive old Jim’s Restaurant memories. All in all, I sensed that this is a chef who knows exactly what he’s reaching for, a chef whose ultimate goal is simply to make his patrons and new customers happy.  And this is just the beginning and Jim’s Restaurant has some hard work to put in before they can have all their old customers back. I have no doubt in my mind, that Jim’s will be very successful like it used to be once. I missed eating the dessert because I was too full from all the tasty food. The next time, I go to Jim’s Restaurant, I will start with dessert first.

If this review has made you hungry, you can check out Jim’s menu here

This is a sponsored post but the views expressed are solely mine.

Chocolate Chocolate Cookies and a note about lost things

15 Aug

Tinkerbell is a collector of lost things. With these lost things she made the most useful inventions which helped make the life of the fairies of Neverland better. Mimi and I love Tinkerbell. She is our favourite fairy.

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When Mimi was younger, she had this incredible talent of finding lost things too. When she was a toddler, she would bound about around the house and find stuff that we would have given up for good. My favourite clip from under the bed, hoards of pens stuck in between the sofa crevices, abandoned restaurant bills which are the only evidence of the good times we had with friends.  Finding them, looking at them creates their own separate memories. That is the beauty of finding lost things. Today Mimi is 4 years old, soon to be 5. She still retrieves her Ammamma’s glasses from wherever she last left them. That is the uncanny ability that children have. We grown ups are hopeless like that. We lose things that then forget that we lost them. That is how I am. What’s gone, its gone forever. New things take the place of lost things. But today, I feel a little different.

Because I lost a poem.

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I wrote it on a whim with the excitement of a child for having seen a beautiful cookie. That cookie was my muse and it made me write a poem. I never write poems because they are not for me. I read and enjoy poems written by others. But I never write one.

This cookie is special. It forced me think like a poet and express like one. It was actually quite nice, is what my friends and family told me. But no one saved it and neither did I. So I have lost it forever and I can’t seem to recreate it. The cookie is still inspiring and that is why I am sharing it today in this blog post. But the poet in me, is silent. I depend on Mimi to write one and bring it back to me, like she has always done by finding lost things and bringing it back to me. That will make a separate memory.

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This is the chocolate chocolate recipe that Mimi baked like a dream and it made it into a magazine. The Bahrain Confidential featured me as the blogger of the month. Check out their beautiful, brand new website and their digital edition here. Thank you.. Melissa!

Bloggers Bytes BC August 2014

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The recipe is simple and uses very few ingredients. It is gluten – free, dairy – free and nut – free though, that was not intentional. I tried it, because I thought it would make for some amazing cookies. It uses enormous about of icing sugar but let that not scare you. The recipe is as follows:

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Here’s wishing all my Indian readers, a very happy Independence day today! Cheers.

{Restaurant Review} Go to The Meat Co. for a hearty meal and a great time

8 Aug

How many times in life we miss out on great opportunities only because we hold preconceived notions about them. They slip by because we are hesitant and limit our imagination and thus our experiences in life. I had a similar experience very recently when I went to The Meat Company when I was graciously asked to review them. I was quite hesitant considering The Meat Co. held a reputation of being a steak house and I do not eat steak. Going to a steak house and then eating vegetarian fare would never be a fair deal. But The Meat Co. ‘s PR persuaded me to try their non-steak menu and promised that it would be just as delightful, if not more.  Armed with my camera and a non-steak eating husband, I tottered off to The Meat Co. on a sultry evening during Ramadan.

Upon entering the restaurant, we were greeted by the gracious hostess who showed us our table.  We are asked promptly about the beverage of choice and we opted for water at room temperature. I made an additional request for hot water because I wasn’t keeping well. The request was dealt with spontaneity which impressed me as a pot of boiling water was kept on my table. We were introduced to the server, Alex who was more than pleased to help us figure out the menu and how we could get the best out of it despite belonging to the category of the non-steak eating lot.

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While we spent time perusing and contemplating the options on the menu, we were served a crusty wholemeal bread with balsamic and olive oil to dip into. Just perfect start to what was to be a fine dining experience. In the beginning, we were seated on the ground floor where the lighting wasn’t the best for food photos. We were escorted to the first floor which was less crowded and that helped my cause. It meant having the freedom to take pictures from all odd angles which would have otherwise drawn a lot of eye balls. Such is a life of a food aficionado! Sigh!

Well, I digress. The moot point is, we were treated exclusively with Alex giving us all the information we needed about the cuisine and what to expect from dishes we hadn’t tasted before. He told us about the South African food that is The Meat Co.’s origins and how it is different from other kinds of cuisines.

 

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Alex & Amit

For the starters we ordered the Wild Mushroom and Spinach Vol-au-vent which was sauteed wild mushroom in a creamy spinach sauce, stuffed into a flaky pastry and topped with cheese which I suspect was Parmesan and Mozzarella.  The pastry was crunchy and flaky while the stuffing was a creamy deliciousness of a match that was made in heaven.

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Wild Mushroom and Spinach Vol -au-vent

We also ordered for a warm goat cheese salad as a starter which was slightly sweet and tangy which could be credited to the mild honey balsamic dressing on the salad. Oh somehow I forgot about this third starter – Scallops on the bed of risotto! How could I,  considering this was my first time trying scallops. And tell you what; I loved it!!  The risotto was comfort food at its best with a mild cheese flavour and a kick from the pepper balancing the subtle flavours of the pan- fried scallops. Somehow, both the salads, scallops were so filling plus the bread was so hearty that we felt, we could have easily skipped the main course. But we had already ordered for it and were feeling completely intimidated by the portions! ( What were we thinking!)

 

A warm goat cheese salad

A warm goat cheese salad

 

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Scallops on a bed of risotto

The the main courses arrived, we realized that The Meat Co. definitely doesn’t believe in less is more! The portions were LARGE and HEARTY and so TASTY. It was a pity that we over -ordered ( is there such a term??) our starters and didn’t take the steakhouse definition too seriously.

For the main course we ordered the grilled fish ( hammour) with steamed vegetables for me and a ‘well-done’ chicken burger for my husband with fries and onion rings. It was an absolute pity that we were up until our mouths with all the wonderful food, that the main course went largely unappreciated. I made it a point to doggy bag my left over fish because leaving it felt like a criminal waste. The left overs served me well the next day for lunch where I marveled at the succulent texture of the fish.

Grilled Hammour with vegetables

Grilled Hammour with vegetables

Chicken burger

Chicken burger

Alex entertained and encouraged us to eat more and heartily but I told him that if I had a morsel more, I might just die there. To which he said, ” Not yet!”  You have to try our chocolate fondant with vanilla ice cream and creme anglaise for dessert. My heart just stopped at the words, chocolate and fondant. I had to have atleast a spoonful, even it meant falling into a food -induced coma for life.

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Was the chocolate fondant dessert everything that I hoped it would be? Perhaps, no. The dessert was the only downer among all that we ordered. But that is alright since I was too stuffed to even enjoy anything beyond a spoonful. All in all, it was such a pleasant evening spent at The Meat Co. with its pleasant staff, who made sure we were attended exclusively. The food was the star of the night and there is absolutely no doubt in my mind that The Meat Co. ‘s food has been one of the best meals I have had in a long time.

Having a meal there, changed my perception about the place. The Meat Co. has a lot more wonderful food to offer than just steaks for which is widely popular. An engaging and customer friendly staff is an asset to any restaurant. The Meat Co.’s staff had been very hospitable and they knew their food. This really impressed me. I am definitely going back there with my friends some time soon because a lot of my friend’s, like me, have avoided going there for the same reason. I need to show them that there is so much more to The Meat Co. than simply steaks.

*This is a sponsored post but all the views expressed are solely mine. 

Eid Mubarak and my family’s favourite Kheer recipe

3 Aug

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Here, in Bahrain, we are still reeling from our longish yet blink and you miss kinda  Eid Holidays. My kitchen still smells of butter and chocolate and spice from plenty of baking expeditions that Mimi and I carried out. My instagram account is filled with pictures of my moreish banana breads ( will blog about it soon), Nigella’s Orange and chocolate cake and almond biscotti. As an expat and a non- Muslim in Bahrain, being around during Eid celebrations is a special experience each year. As an outsider and an observer, the festivities marked by a long holiday and the Muslim community getting together to celebrate after a month of fasting and prayers, have always left me with a feeling of longing for my family back in my own home country. There is a spark in everybody’s eyes as they go shopping for gifts and traditional sweets. To feel close to it all, I too, go for shopping for traditional sweets and gifts for friends and my family.The other major attraction during Eid would be to go to the Grand Mosque which is a unique experience and this year my parents would be visiting the Grand Mosque for the first time. It would be interesting to see the Mosque once again through their eyes. The Ministry of culture has come up with a great line up of performances from all over the world as a part of the Bahrain Summer Festival 2014. I can’t wait to attend some of them which sound every bit delightful. At home, I try to create a festive atmosphere by preparing some delicacies like the Shir Korma and  Biryani. I call friends home and do our own little Eid party with cheese sampling and such. Eid, on the whole, leaves me feeling festive and I look forward to this festival like I would, Deepawali, while I lived in India.

So that was a bit about how we spent the holidays. I would also like to share a few interesting updates. I couldn’t have imagined on that sultry afternoon of 23rd February, 2010 that my blog would come this far. The innumerable opportunities that my blog has provided have helped me explore my own potential as a food writer and a food photographer. I still have a long way to go but every opportunity is a divine gift that I shall treasure.

I had the opportunity to share a recipe, picture and a write up of the famous Thalassery Biryani with the readers of Bombay times. It is a small mention but for me a big milestone to be featured in the supplement of the Times Group. In this article, I talk a bit about its origin and the interesting history behind the Thalassery Biryani. The recipe is pretty amazing too.

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The other update includes a chocolate cookie recipe that Mimi and I shared with the readers of a Bahrain based magazine – Bahrain Confidential. Here, I discuss why baking is such a fruitful exercise with children especially during their summer holidays. I shall share a detailed post on the cookie recipe, soon.

Bloggers Bytes BC August 2014

Now that the updates are out of the way, let me share with you my simple, yet absolutely delicious Kheer ( rice pudding) recipe which I made to celebrate Eid.  Just with a few ingredients it is possible to create something so magical that it unites your family at the dining table even if they have vastly varied tastes for other foods.

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Most of my cooking that I do at home is instinctive and I never take the pains of jotting down the recipe. But during these Eid holidays, I thought better and wrote down the recipe for Kheer as I made it. It is a favourite with my family especially my daughter and my husband. They enjoy a cupfull of this in its warm and chilled forms.

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While it uses few ingredients, its taste blooms because it is cooked slowly on low flame. To speed up the process would mean cooking it at high temperatures but then it would completely kill the taste. I know of several other methods of making Kheer like cooking it in the pressure cooker etc but these short cut methods do not do it for me. I like the traditional way of cooking it slowing and allow the flavours of the reduced milk to merge with the cardamom, sugar and the ghee-fried raisins and cashews.  This recipe gives atleast 8 servings.

Wishing everybody a great week ahead!

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Muneera Obaidli’s Ramadan Detox Plan

22 Jul

One week or less remains before Ramadan comes to a close. The intense fasting and prayers have changed the atmosphere around here. Everything is so quiet and so still, that it inspires you to look inwards. It is perhaps the right time to detox the body along with the mind. Muneera Obaidli who has been involved professionally in the health industry for over 7 years with her health food business, Vida for Life, has created this Detox Plan for Ramadan.  I was invited to sample and provide my honest feedback about her special Ramadan menu. The purpose of this menu is to help you make the most of your fasting experience by providing meals that cleanse and nourish the body and keep it hydrated throughout the fast. It is a vegetarian and gluten – free  which keeps you bloat-free and aids digestion.

Healthy food does not have to be boring and Muneera’s meal plan stands testimony to that.

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Thai Spring Roll with almond dipping sauce

The one day package that I was requested to review had the following:

1. Fresh young coconut water

2. Green mango smoothie

3. Ramadan detox soup

4. Quinoa madrooba

5. Thai spring roll with dipping sauce

6. Buckwheat wrap

7. Cauliflower soup

8. Raw chocolate mousse

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I was also provided a document elucidating the reason behind having each meal at a certain time during non-fasting hours. While I cannot vouch for their prescribed effect as promised by the program, I can definitely comment about the taste of each meal item. I couldn’t possibly have had all the meals in a single day, so I distributed them over two days.

–> I started my day with the Green Mango Smoothie which was refreshing to say the least. I could easily taste the green mango, spinach and perhaps a green apple as well. It was filling and delicious. As per the program leaflet, Vida recommends that people fasting should opt this smoothie for ‘Suhoor’ because this smoothie will keep you hydrated, is light and easy to digest. Having  a heavy Suhoor will only lead to more food cravings the next day and people who are fasting should definitely avoid that.

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–> By mid morning, I had my coconut water which rejuvenated me and with this I also had the buckwheat wrap. The wrap has no filling in it but it is flavourful on its own. The program suggests that it is better to break the fast in the evening with this glass of fresh young coconut water which not only quenches the thirst but also rebalances blood sugar levels. It will  infuse the body with natural minerals , enzymes and electrolytes. It is also recommended that people who are fasting also drink several glasses of water with pinches of sea salt to hydrate and flush out toxins that may have released due to fasting for prolonged hours.

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–> Lunch was a hearty cauliflower soup with grilled chicken breast ( the chicken breast wasn’t in the diet plan). The soup was creamy and appetizing, and I felt satiated and enjoyed the soup a lot. The program suggests having this soup instead of refreshing smoothie for ‘Suhoor’ on days when you feel like something savoury instead of sweet.

–> Evening had me ravenous and I enjoyed the delicious Thai spring roll with an almond dip. The almond dip was something I had never tasted before and it was addictive. I was eating it in spoonfuls. The spring roll, straight from the fridge were crispy and delightful. Basically a lettuce wrap with vegetable filling made for a filling snack along with the almond dip.

–> My final meal of the day was the Ramadan detox soup with was clear soup with alpha-alpha sprouts which felt like noodles. Just a simple yet clever way to incorporate protein while tricking the mind into thinking it’s actual noodles. This was my favourite meal of them all.

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–> I skipped the dessert and thought of having it the next day after lunch.  Next day, I had the Quinoa madrooba where the broken wheat was replaced by quinoa to make it protein rich and gluten free. It was interesting but wasn’t exactly exciting. Then came the raw chocolate mousse which wasn’t my cup of tea at all. It tasted too sour. I wasn’t sure what ingredients were used to make it and perhaps this feedback will be useful to Vida to improve upon their desserts they’re offering in this detox plan. Perhaps only cut fruits could suffice to satisfy any sweet cravings. Funnily enough, in these two days I had minimal sweet cravings. It may have to do with the fact that I was consuming no gluten products all.

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( Madrooba is like a savoury porridge usually made from broken wheat, masalas and chicken, and cooked in chicken stock)

All in all it was an interesting meal combination with so many flavours and textures to try. I felt light and bloating -free in these two days and this goes on to say how much you would benefit if you try the entire detox program. Cleansing the body is a must and maybe Ramadan is the right time to get it done considering the calorie intake is already quite restricted. Every meal is well packaged and the portions are controlled which itself proves that a lot of thought has been put behind this meal plan. As per the information provided by the Vida team, they offer custom meal plans taking into consideration any kind of special health and taste preferences.

For all who are interested, contact the Vida team on vidaforlife@gmail.com or call tel: 17534999. These meals will be delivered at your door step!

Wishing all my Muslim friends a blessed and healthy last week of Ramadan.

Ramadan Kareem! Falooda Recipe and a Social Media Award for #SMDAY

4 Jul

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This is my 5th year and Bahrain is home now. The comfort and the familiarity makes me disown my expat status and feel like local. The food, the culture, the openness and the warmth are addictive which makes me wonder whether I would think about a time when I would feel like packing my bags and heading back to my home country, India. It is when I moved to Bahrain that I started writing and blogging and discovered that part of me which I never knew existed in the first place. Being a blogger allowed me to explore several avenues which otherwise would have been unapproachable. With these experiences, I gained confidence and started trusting my own abilities and after 4 + years of blogging, my efforts were recognized by the (@SMCBahrain) Social Media Club of Bahrain where my blog was awarded The Best Blog under the Kitchen and the Dining category. It makes me very happy because it was completely unexpected yet somewhere I feel fulfilled with the recognition that my blog got.

Interestingly, it is also a great time to be in this region when it is at the cusp of this amazing social media revolution. The region has begun to sit up and take notice of what social media platforms and bloggers can do and what an important part they form in the overall scheme of things. I extend my special thanks to the Social Media Club of Bahrain for taking steps towards encouraging us bloggers. This award makes us want to do more and better now.

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Bahrain opened my mind and my heart to the culture and its religious beliefs without ever imposing them. Ramadan is a very special time to be in the region as it provides an opportunity to witness a collective sentiment towards a common goal. It is almost like the entire island quietens down during the day and all you can hear is prayers that the winds carry with them. These years have taught me that if Ramadan is about fasting, it is in equal parts, also about feasting. Whether it is Iftar or Ghabgah, food is a the center of all discussion and a chance to sample a wide array of traditional and modern classics at all the grand buffets around the town. But most locals swear by the traditional food made at home that beats the tastiest meal in any restaurant.

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To celebrate my blog’s win and the blessed occasion of Ramadan, I was prompted to create this indulgent treat called Falooda. Most of my Indian friends would be very familiar with this dessert drink which perhaps might have also been a childhood favourite.

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This is an indulgent yet refreshing drink that pleases all the senses, instantly and together. A perfect summer dessert in a glass that is full of rose scented and flavoured milk, starchy- rice noodles, sabja seeds that make it look exotic and a dollop of kulfi flavoured icecream to give a greater depth of flavour.

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It is surprising, how unbelievably easy this is to whip up together. For all my Muslim friends who are fasting and want to eat at home, and aspire to indulge on a treat, this comes highly recommended. Primarily being only an assembling project, Falooda is delicious as it is filling after a day of fasting. It refreshes the mind and the spirit considering July is a very tough month with longer hours of fasting.

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With this I end my post on a sweet note and wish every body a wonderful weekend.

Ramadan Kareem to all the readers of Slice of my lyfe.

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Thank you again for reading my blog – it really pushes me to write my next post and to keep doing better.

Making Maki at Meisei (Sushi 101)

4 Jul

To constantly learn is to constantly evolve into something higher, stronger and better.  In my own quest of learning new, wondrous things about food, I have resorted to the online world most of the times. But sometimes, you need that hand holding especially when it comes to learning a new cuisine. Japanese has been and will be my most favourite cuisine outside of Indian cuisine ( ofcourse!).  Few weeks back, I was invited to a ‘Maki ‘ assembling demo at Meisei which I gladly accepted because I wasn’t going to pass up such a wonderful opportunity to learn how to make Maki from an experienced Chef such as Chef Micheal Sang -Kyu Lee.

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Source: Google image

Meisei in Adliya, opened in early 2013 and offers its diners a combination of gourmet  Asian flavours and an elegant surrounding to enjoy them. The diverse Japanese-Korean-Chinese fusion menu is prepared by top chefs to create an exceptional dining experience, with dishes that offer an interpretation of modern Asian cuisine that can be enjoyed across cultures. When I reached Meisei on a boiling Wednesday afternoon, I was too exhausted from the heat. But the cool interiors and the smiling staff put me in a good mood instantly. They were just about to begin the demo and I realized I had the company of  5 other ladies who looked very eager to learn.

Chef Micheal has a sense of humour that put us all in great mood. I wasn’t overly intimidated to learn how to roll the Maki but his easy -going manner definitely helped enjoy the task more. I observed that we had a table with prepared ingredients in front of us and all we had to do is to assemble the Maki. That was so simple!

I underestimated.

Japanese is a cuisine of refined, subtle and balanced flavours. Other than the Wasabi’s pungent, powerful attack on the senses, nothing else really screams for attention. It is almost like sitting in meditation and enjoying  ‘being in the moment‘.

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  The demo began with Chef Micheal explaining to us about the important elements of Maki – making:

1. The balance of flavours is key

2. Prepare in advance – chop the vegetables/ fruits/ fish/ into  julienne and ready to use

3. It is the rice that lends all the real flavour to the Maki ( The cooking of the rice wasn’t included in the demo. It was provided to us, ready to use)

4. Finally, the most important element is to be gentle and subtle with your fingers. (Chef Micheal had an funny trivia to share about his own Maki making experience where he said it makes his wife very jealous when she watches her Chef husband handling the Maki  with such tender care and love). So that is how nimble -fingered one has to be while attempting to learning this art of great finesse.

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Uramaki – rice on the outside and the seaweed paper and filling on the inside

We tried creating two types of Maki -

1. The hand roll – which is the regular Maki has the Nori( seaweed paper) on the outside and the rice and the filling vegetables/fish inside

2. Uramaki – (the inside out roll) – This is the type of Maki with the rice on the outside and Nori ( seaweed paper) and the filling of avocados/cucumber/ cooked white fish on the inside

I followed Chef Micheal’s instructions very carefully and tried to emulate his actions but obviously as a first timer, my Maki was not the best. But I enjoyed working with my hands.

Making Maki is like craft. 

But like all craft, Maki demands its share of practice and intuition.

Chef Micheal has collected in his culinary repertoire, a world of experience ( literally). His Maki flavours are reminiscent of the different cultures and of different nations that he has worked in. All the flavours play together so well that, not only does the Maki look like ‘work of art’ but also indulges the tastes buds, making it quite addictive. My own amateurish attempt tasted wonderful with all the flavour notes in place to enjoy after an hour of rolling and assembling.

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From the picture above it is quite evident that even while you roll your Maki well, cutting on it into pieces is actually quite tough. However careful you are, the knife slips and the Maki roll gets squeezed. That is when I take home a lesson; it is the simple looking things in life that demand so much attention and care. And if we give that love and tenderness, it cannot help but blossom.

All in all, it was great experience learning how to assemble the Maki under the tutelage of Chef Micheal and also interacting with the other ladies at the demo. Since I am the only Maki lover in the family, I doubt I am going to practice this at home. If you are interested in learning how to make beautiful Maki, you ought to immediately enroll after Ramadan at Meisei. 

Meisei Address: Building 951, Road 3830, Block 338, Adliya

Phone number: 1700 7770

Website: http://www.meiseirestaurants.com

Social Media: @MeiseiBahrain

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