Elite Pre-Christmas Cake Mixing

October 21^st marks the official start of Christmas Season this year  as far as Elite Hospitality Group is concerned, with the annual Pre-Christmas cake mixing event held at the famous Al Noor Tent –Elite Resort & Spa.  It was such a fun activity for our invited quests from the members of the  Media Professionals in the Kingdom, the Church and community.

COO Mr. Sarosh Aibara (Center) with the Elite Staff

The mixing of these dried ingredients of the Christmas Plum cake or the “Elite Christmas Cake” has become a tradition within the Elite Hospitality Group.

This practice is being done in Elite for the last decade.  It started out as an in house activity with mixing the non alcoholic mix with the then Elite Suites Property which was one of the Pioneering Non- alcoholic Hotel operations in Bahrain. Initially only the Department heads from Elite Suites were involved in the process.

Thereafter with more properties joining the Elite Group more Department heads from the other units were invited and joined the process of mixing.

With Elite Resort & Spa opening in 2007 the traditional alcohol marinated cake mix started to be prepared at Elite. Hotel resident guests & patrons of Elite were invited to join in starting the Seasons festivities.

From then on, Elite Resort & Spa become a name to be reckoned within  Food & Beverage offerings at the Group. In 2009 onwards the scale of the activity was upped,  and since 2011 Media was invited to participate and announce the start of Festivities at Elite Hospitality with a string of Seasons activities planned across the Units.

Non-Alcoholic Mix (With Pastor Jim & Chef Sultan)

In order to ensure that teetotaler Patron /Guests do not miss out on our offering, the non – alcoholic mix and the cake & puddings made with it are definitely planned for, prepared and offered.

Executive Chef Sultan shared how this whole process is being done:

The “Mix” which was prepared is left to macerate under its own bulk; with regular mixing to ensure the blend thoroughness (the weight Bulk helps to weigh down crushing the lower part of the mix ever so gently and this is turned over and over in the next three fortnights before the “Mix” is used with other cake ingredients to give– NO, it is no longer the “Plum cake” but turns out to be the Elite Christmas Cake)

What started out as probably a Plum Pudding/pie has metamorphosed into as many variations as many cooks/kitchens there are.  Starting out the Humble dried Plums & Raisins Pudding has gone on to take in a lot of ingredients, all mostly the dried fruits variety- commonly almonds, raisins, Currants, dry cherries, with some candied Peels to add zing, spices to add zest and with the theme running the more the merrier, imaginative mixes take in a plethora of good stuff – to mention a few- dries figs, dried apricots, pumpkin seeds, and list could go on.

Dried Ingredients

 The “Mix” becomes better with time-The Longer it macerates, the better it becomes (within reasonable limits of course) recommended to be done for about 45 days.

The Elite Festive X’Mas   Cake has the Following goodies in the “Mix”

Cashew nut Broken

Almond

Prunes (Dried Plums)

Brown Sugar b(Dark)

Dried Fruits (Mixed)

Raisins

Black Currant

Red Cherry

Strawberry Jam

Orange Jam

Orange Marmalade with Peel

Apricot Jam

Candied Ginger

Candied Peel

Almond Essence

Cinnamon Powder

COO Mr. Sarosh Aibara,  ERS Gen. Manager Anurag Bajaj with the members of the Media

The Mixing Sessions (With the guests)

Chef Kishor: On his GRAND-iose cooking

Originally from New Delhi , Indian Born, Executive Sous-Chef Kishor Chamola was lured into the culinary world when his passion for this industry and for food was recognized at an early age. 

Born Talented at the very early age of 15 Chef Kishor Has decided to take his journey to a further path where he can master his skills and improve his knowledge. Chef Kishor went on to study the culinary arts at The Institute of Hotel Management & Catering Technology of Lucknow, where he learned to develop his own unique style and flair. He continued with his career at exclusive restaurants and hotels such as Radisson hotel , Hotel Beach Rotana & Jaypee Groups of Hotels.

After the successful completion of School , a degree of Bachelor of Science in Hospitality & Hotel administration has been earned by Chef Kishor in June 2006.Radisson Hotel was the first to put hand on this successful Learner in 2006, where he officially started cooking as a profession. Over the years, Chef Kishor worked under influential different leaders in the culinary profession from different cuisine backgrounds which helped to shape his style and depth of knowledge.

Enjoying challenges Chef Kishor competed in several cooking competitions where he gained many awards in India, Abu Dhabi & Dubai. Well Experienced Certified in HACCP, Computing & Leadership programs gave him the opportunity to join the family of Elite Hospitality in 2011.

How is it working in Bahrain ?

Chef Kishor says “ Working in Bahrain for the last 2 years has been really enjoyable specially that I have been surrounded by caring & experienced people, being able to share my knowledge and to keep myself in the bubble of learning makes my future even brighter

What dish describes you the most ?

Chef Kishor says “ If you ask witch dish describes me the most I would tell you it’s not really a dish it’s a more of a item where you can develop many dishes from. I would pick Mashed Potatoes, and would tell you why. Mashed Potatoes can be modified into several dishes, where creativity keeps challenging you, without forgetting the benefits of it : Potatoes can increase brain function, could prevent cardiovascular disease, and believe it or not it could help your skin care with all the rich vitamins.

What’s your cooking philosophy ?

Chef Kishor says “ My cooking philosophy is to keep innovating my way of cooking & to keep introducing new things to the Culinary world.There’s so many dishes I would like to talk about and share but if I had to pick one I would go with one of my favorite Beef Roulade and maybe a nice shrimp salad to start with. 

Chef Kishor presents one of  the best seller at Julio's in Elite Grande Hotel 

Beef Roulade

Ingredients	Quantity
Beef Steak	150 grm
Red Peppers	30 grm
Fresh Spinach	40 grm
Fried Onion	20 grm
Mozzarella cheese	25 grm
Parmesan cheese	25 grm
Basil	2 sprig
Potato cubes boiled	40 grm
Salt	to taste
Crushed Black Peppers	1 tbsp
Artichoke heart	20 grm
Olive oil	2 tbsp

1)     Preheat the oven to 350 degrees.

2)     Flat the beef steak with hammer , season with salt and pepper.

3)     Place the spinach in an even layer over the steak. Next layer the  Fried Onions, roasted red peppers, mozzarella cheese, and parmesan cheese on top of the spinach.

4)     Roll the steak tightly into a log.  Tie with kitchen twine every 2 inches along the length of the roll. Generously season the outside of the roulade with salt and pepper.

5)     Place the oil in a large, oven-proof sauté pan and warm over medium-high heat until a few droplets of water sizzle when carefully sprinkled in the pan.

6)     Sear the roulade until well-browned on all sides, about 2 to 3 minutes per side. Place the roulade in the oven to finish cooking, about 20 to 25 minutes for medium. Let the roulade rest for 10 minutes. Remove and discard the kitchen twine. Slice into 1-inch thick slices and serve with black pepper spiced potatoes.

7)     Garnish with a sprig of basil leaves. 

For Black pepper spiced potatoes:

1)     Boil the potatoes cut in cubes.

2)    Take 5 ml of olive oil,& heat it than sauté the potatoes in the same.

3)    Add salt, crushed black pepper and shredded sundried tomatoes.

Chef Saurav: On a Crystal view

Executive Sous Chef Saurav Nag has been working for Elite Hospitality for the past six years. According to him, it is really challenging to work in this country and having to deal with people from all walks of life with different languages and culture. For someone like him who is also a total stranger to the Arab world, one of the best experiences is to learn Arabic dishes.
Let's meet Chef up close... 

1. When did you start being passionate about food and cooking?
I love eating different kinds of food used to cook at home while parents were not around, I used whatever ingredients we had and cook it my way. That’s how it started my passion in cooking. I mainly cooked Indian cuisine at first and later on become interested in some other dishes like international cuisine. 

2. When and where did you start cooking as a profession?
I started my profession way back 1996 at Trident Ahmedabad (Oberoi Group).

3. Do you have any degree in Culinary? Any special trainings?
Yes, I had a Diploma in Hotel Management in India, Undergone some training and one of those is at Oberoi Bangalore, Rim Naam with a Thai Chef.

4. What is the one dish that best describe you?
The one dish which best describe me is the “Panfried grilled chicken fillet with milk and seasonal vegetables in pear sauce”

Seasonal vegetable in this dish gives you the flexibility to create the same dish with whatever available vegetable in the Kitchen, without compromising the taste.

Panfried grilled chicken fillet with milk and  seasonal vegetables in pear sauce”

5.        Describe your cooking philosophy

My cooking philosophy is simple to present luscious fresh ingredients with a soothing  taste which goes best to the taste buds  and with a unique presentation that is appealing to the eye which makes them feel hungry.

Vegetable &  Haloumi Cheese stock

6.   Do you see yourself doing something else in the future aside from being Chef?
Since cooking is something I really love to do, I could say in the near future, maybe in God’s will I would have my own restaurant in my country.

7. Do you cook for wife and kids at home? What are their favorites?
Yes, during my off day I cook and experiment some dishes for them and get an honest feedback from my wife and kids. Their all time favorite is of course from my own dish, chicken Biryani and sweet and sour cottage cheese.

Recipe:

Pan fried Stuffed Chicken Breast with Pear Sauce

Ingredients :
1 Chicken Breast Boneless

2 gm Garlic chop
5 gm Onion Chop
10 ml Olive Oil
Salt To Taste
White Pepper to taste
Crushed Black pepper to taste
100 gm cottage cheese
15 gm Sundried Tomatoes
10 gms Green Olives
15 gms Prunes
3 gms Pinenuts
Few Sprigs Of Basil
3 nos Asparagus Fresh
1 Medium Size Aubergine
2 ml Balsamic Vinegar
4 Nos Plum Cherry Tomato
1 No Green or Red Pears
20 gm Butter
10 Ml Cream
1 gm Parsley
Rosemary Sprig
30 ml White wine

Methods :

1 ) Take a chicken breast with Bone in. On a cutting board, lightly press the chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket.
2 ) Make the stuffing of chicken with grated cottage cheese ,sundried tomato ,olives ,prunes ,pinenuts ,basil leaves 7 garlic and mixed the mixture properly and add the seasoning.
3 ) When the mixture is ready put inside the pocket and sealed the chicken pocket with little egg mixture or you can even seal the chicken pocket with tooth pick.
4 ) Marinade the chicken with olive oil ,salt and seasoning ,garlic and rosemary.
5 ) Then pan fry the chicken in griddle till the griddle marks come and the chicken is cooked.
6 ) Take 3 peices of fresh asparagus head and blanched it.Slice the aubergine and take out 3 slice of aubergine and marinade with salt and balsamic vinegar.
7 ) Grilled the aubergine and the rolled it over asparagus head.
8 ) Saute 3 peices of plum cherry tomatoes.

For the chicken sauce :
9 )Take a saucepan and heat butter.Then add chop onion and chop garlic and sauté it for few seconds.
10 )Then add white wine and reduce the wine.
11 ) Add seasoning and finish the sauce with with cream ,slice of pears ,seasoning and chop parsley and cook for few minutes.
12 ) Then arrange the chicken ,the asparagus ,cherry tomatoes in a plate and garnish with sprig of rosemary and serve hot.

Fasting & Feasting...(The Best of Elite RAMADAN Experience 2013)

Fasting & Feasting, two words that best describe Ramadan in this part of the world, or in any other Islamic Region for that matter.

As the tradition lives on, Muslim community abstain from any food and liquid intake from sunrise to sunset and literally feasting during night time. Whatever the reason may be, We at Elite Hospitality made sure that our Muslim Brothers and Sisters had the best of Elite Experience this Ramadan, in terms of food & soft Beverages to break their fast plus a little entertainment to tie up with the traditional Sheesha after Iftar.

Elite Resort & Spa in Muharraq -the home to the famous Al Noor Tent in the Kingdom of Bahrain once again has proven its popularity all throughout the Ramadan Season.

Let this video speak for itself....

Cooking minus tasting, hosting large gatherings every evening – Ramadan, without doubt is the busiest time for those in charge of Iftars and Ghabgas. We at Elite Resort & Spa with our energetic Executive Chef Shaikh Mohammad Sultan and the ever enthusiastic  F&B Manager Mr. Jumaa under the supervision of the hands- on General Manager Anurag Bajaj, did all the possible ways to come up with Ramadan Experience that is truly ELITE!

We made sure that everything our guests need is on our Buffet tables. From the very famous Dates that is commonly eaten to break the fast, we see to it that we had a large variety of this "blessed Fruit"

Variety of Dates

Appetizers and Salads (the greens) are indispensable to Ramadan feasts.(as I observed, even to an ordinary daily meals in the Arab world) and so for this special season, we also made sure that the salads and appetizers are beyond the ordinary. Fattoush, tabbouleh, moutabal, labneh, hummus, makanek, Fatayer, Samosa, spring rolls kebbeh and a lot more plus many International favorites to satisfy our non-Arab guests.

Our main dishes is really the star of this  lavish buffet. Our guests feasted on a large selection of traditional and International main courses, that is changing every single day! Harees, Gerres, Madrooba Dajaj, Kebab Istanbuli, Kofta Bis Seeneieh,  Daoud Basha, Samak Harra , Ouzi laham and Laban Ummo are just some of the traditional favorites.Our Western guests savor the delectable Sirloin Steak with peppercorn sauce, Stir fried chicken with Cashew Nuts, Eggplant Parmesan,Garlic herb roast potato, Beef stroganoff, Chicken scalopes, chicken with pesto sauce, Beef steak with creamy mustard sauce, Roast lamb rack  and a lot more! Pasta lover satisfied their pasta cravings with Macaroni Bechamel, Penne Arabiata, Fettuccini Alfredo, Spinach and mushroom lasagna,Vegetable noodles, Penne with baby marrow, farfalle with creamy tomato sauce, Fettuccine Gratin and too many to mention.

Our regular Iftar and Ghabga guests can prove that.

The most eye catching among the spreads are the bountiful and  mouth watering desserts. We have separate tables for Arabic sweets and International favorites.Chef Jayasuria  had carefully planned the desserts every single day.  Knafeh, baklava and halawa are only some of the Middle Eastern desserts that is indispensable to the Iftar tables.Indian sweets like Giulab Jamoon is also a starer! We also made sure that sweets  made of the famous Date fruit is always present in our selection of desserts, plus the all time favorite chocolate, mocha, vanilla and fruit flavored desserts.

International Desserts

Arabic and Indian Sweets

We are Happy to have served a large group and companies in our Iftar and Ghabga this year. Some of them are our regular Ghabga Guests ever since Al Noor Tent was inaugurated 2 years ago.Among our Corporate Guests are the following : Alba, Bapco, Batelco. KFC, Jasmis, Pizza Hut, Bahrain Airport Services, Duty free, Bahrain Pharmacy, Al Hadad Motors, Al Hawaj, Bahrain Social Media Club, Rotary Club and many more.

AL Hadad Motors

Rotary Club of Adliya

Social media Club

It's not Business all the time! After all, Ramadan is nothing without one of the very essence of it, and that is sharing. We at Elite Hospitality Group did our share of  giving this Ramadan Season. We are so delighted to have sponsored Iftar to one of the orphanage in the Kingdom. The smile from these kids eyes is more than enough to make us fulfilled and feel blessed.

Gergaon

Indeed it was again a memorable Ramadan Experience for all of us at Elite Hospitality Group, and Elite Resort & Spa in particular, being the home of  the biggest Ramadan Tent in the Kingdom. Rest assured that we will continue to serve you even better in the next Ramadan to come!

EID MUBARAK to one and All!!