Introduction: Beguni is a gram flour-battered fried eggplant slice, another cornerstone of the Ramadan iftar spread that sits alongside piyaju on nearly every plate at sunset. Cultural Background: Beguni is a gram flour-battered fried eggplant slice, another cornerstone of the Ramadan iftar spread that sits alongside piyaju on nearly every plate at sunset. The thin […]
Introduction: Begun bhorta takes whole eggplant roasted directly over a flame until smoky and collapsed, then mashed with raw onion, chilli and mustard oil. Cultural Background: Begun bhorta takes whole eggplant roasted directly over a flame until smoky and collapsed, then mashed with raw onion, chilli and mustard oil. The smoky char is essential to […]
Introduction: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the palate and aid digestion before richer dishes follow. Cultural Background: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the […]
Introduction: Balaleet is one of Bahrain’s most cherished breakfast dishes, a sweet-and-savoury plate of saffron-and-cardamom-scented vermicelli topped with a thin savoury omelette. Cultural Background: Balaleet is one of Bahrain’s most cherished breakfast dishes, a sweet-and-savoury plate of saffron-and-cardamom-scented vermicelli topped with a thin savoury omelette. It began as a Ramadan suhoor staple, eaten before the […]
Introduction: Khameer is a soft, slightly sweet yeasted flatbread flavoured with cardamom and sometimes turmeric for colour, traditionally baked in a tandoor-style clay oven. Cultural Background: Khameer is a soft, slightly sweet yeasted flatbread flavoured with cardamom and sometimes turmeric for colour, traditionally baked in a tandoor-style clay oven. It is a beloved teatime bread […]
Introduction: Khubz Regag is a paper-thin, crisp flatbread cooked on a hot griddle, sometimes topped with cheese, egg or sweet fillings before being folded. Cultural Background: Khubz Regag is a paper-thin, crisp flatbread cooked on a hot griddle, sometimes topped with cheese, egg or sweet fillings before being folded. It is a common breakfast and […]
Introduction: Chabab are small, fluffy spiced pancakes flavoured with cardamom and saffron, traditionally drizzled with date syrup for breakfast. Cultural Background: Chabab are small, fluffy spiced pancakes flavoured with cardamom and saffron, traditionally drizzled with date syrup for breakfast. They resemble mini pikelets and are a beloved teatime and morning treat across Bahrain and the […]
Introduction: Dense, moist and generously soaked in island rum, Bahamian rum cake is a gift-shop and holiday favourite, often studded with dried fruit and finished with a sticky rum glaze poured over the warm cake. Cultural Background: Dense, moist and generously soaked in island rum, Bahamian rum cake is a gift-shop and holiday favourite, often […]
Introduction: Soft, lightly spiced yeast buns studded with currants, tea buns are traditionally baked for Sunday breakfast and enjoyed with butter and a hot cup of tea or cocoa, a habit rooted in the islands’ British colonial-era baking traditions. Cultural Background: Soft, lightly spiced yeast buns studded with currants, tea buns are traditionally baked for […]
Introduction: Firmer and more custard-like than American mac and cheese, the Bahamian version is baked until it can be sliced like a casserole. Cultural Background: Firmer and more custard-like than American mac and cheese, the Bahamian version is baked until it can be sliced like a casserole. It is a fixture of Sunday lunches and […]