Arabian Nights at The Hilton - Eats and Treats by Tania Rebello

The multi-cuisine arrangement features local delicacies such as muhammar with rice and fried fish, lamb ouzi, and well-known favourites from Turkey, India, Japan and the Levantine region.

The buffet extends outdoors, where chefs grill a selection of shish tawook, lamb chops and kebabs to relish with tahini sauce.

You will also find live cooking counters, including foul, koshari and a saj station where you can enjoy saj with mouth-watering fillings like cheese and Nutella.

The vibrant salad station has a tasty selection of cooked vegetables sourced from local farmers.

They have a wide choice of colourful salads such as mix mezza, salad niçoise, shrimp salad, chickpeas salad, and a tempting range of sushi.

This year, Hilton Bahrain is proud to participate in Hilton’s Green Ramadan initiative in collaboration with the United Nations Environment Programme (UNEP) West Asia, Winnow, and Goumbook.

The hotel is taking proactive steps to minimise food waste and reduce its carbon footprint during the holy month of Ramadan while promoting the significance of local sourcing and responsible consumption.

They are implementing proactive measures to address food waste and reduce its environmental impact during Ramadan.

Furthermore, the hotel has collaborated with Bahrain Food Bank to ensure surplus food is redistributed to the needy.

Unavoidable food waste will be converted into nutrient-rich compost, which will be used to enrich soil and support local agriculture.

Little place cards all over the buffet are gentle reminders to avoid food wastage. I began my iftar experience with water melon from the fresh fruits station, followed by Turkish pide.

The Turkish chefs used spicy beef pepperoni, and the spicy and peppery flavour was so enjoyable that I went for seconds. Lahmacun is a flatbread prepared with a topping made from minced lamb, garlic, onion and tomatoes.

The minced meat was tender and paired well with the soft bread. Garlic and onion gave it a pungent but not overpowering flavour.

One of my favourites at the Hilton is the spicy crab roll. The roll is tossed in tempura batter and fried.

Fried chilli and mayonnaise topping adds a tasty crispiness and creamy texture. Korean fried chicken, with its r e d hues, was so inviting.

The sauce is prepared with gochujang, a red chili paste containing fermented soybeans. It has sweet and mildly spiced umami flavours.

I particularly enjoyed it with a serving of Singapore noodles tossed with crunchy and colourful carrots and bell peppers.

Chicken Molokhia- a stew prepared with molokhia and tender chicken thighs served with rice and vermicelli, has become a new favourite of mine.

Lemony broth cuts through the rich herby flavour of the green leafy vegetable, while chicken adds a savoury touch. I had to taste the selection of aromatic pickles.

The beauty of these pickles is that they are all prepared in-house. Each of them tasted great. I loved the garlic pickle, and the mango chutneys were some of the best I have tasted.

For dessert, I highly recommend the chocolate shawarma, which features a soft crepe filled with shavings of dark, milk, and white choco - late.

The crepe is then heated to melt the chocolate.

Paired with ice cream, this is probably the only dessert you would need, but I had to try a few of the other pretty pastries.

The crunchy chocolate walnut tart is topped with rich chocolate ganache and caramel centre.

It is a sweet, rich bite of decadence. Mango and passion cheesecake is ideal for fruit lovers as the sweet mango puree and the tartness of passion fruit atop creamy cheesecake atop a crunchy base is a bite of sunshine.

The chocolate brownie bites were fudgy with a deep chocolatey flavour.

The outdoor seating arrangement features ‘magic carpets’, but I believe the real magic lies in the overall experience.

Let the brilliant team at Hilton Bahrain take you on a journey to a whole new world! Hilton Bahrain is located in Juffair, and they serve iftar and ghabga for BD 22 net during Ramadan.

For bookings, contact: +973 33692013