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Fusions by Tala

Manama

Nostalgic Bahrani flavours served with modern flair

On the Pass

Tala Bashmi

What’s in a name? Tala Bashmi is the young, dynamic Bahraini chef who is helping reinvigorate Middle Eastern cuisine – her talent was rewarded with the Middle East & North Africa’s Best Female Chef Award 2022. At her dining space in Manama’s iconic five-star Gulf Hotel Bahrain, she fuses childhood memories with traditional dishes and a strikingly contemporary style.

What’s the experience? You will taste the traditional regional food of Bahrain, but deconstructed and reassembled into entirely innovative new creations. An extensive à la carte menu is divided into sections such as bites, including inventive takes on classic dishes like ghoozi tacos filled with braised lamb shoulder, ma’abooch aioli and crispy onions, large plates to share, mains and a sizeable dessert offer – although the Chef’s Surprise five-course menu also won’t disappoint.

A culinary revival: Bashmi’s love affair with traditional Bahraini dishes started as a child, when her father would take her to the local markets and she would then watch as he transformed ingredients into flavour-packed dishes. It’s a ritual she has carried on to this day, hand-selecting seasonal ingredients unique to Bahrain from local producers and growers.  Her goal is to create a culinary renaissance for Middle Eastern food, which she does through dishes such as her interpretation of bamia, a stew traditionally made with okra and meat offcuts. Her success was sealed with the restaurant climbing a record 36 spots in the 2023 list, earning the Highest Climber Award last year and a third appearance on the list in 2024.

And the space? Refurbished in early 2020, the 45-cover restaurant features an open kitchen. Expect a wholly theatrical experience – Bashmi sees every service is a performance. The space also opens onto a spectacular terrace for pre- and post-dinner drinks overlooking the Manama skyline.

Bonus point: Bashmi was on track to become a professional soccer player in the US before an injury pushed her to study illustration and fine arts instead – though she has clearly found her calling as a chef.

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