I've often wondered what exactly it takes to to set up a memorable Iftar and the kind of preparation and planning that is entailed as a part of that process. To find an answer to my questions and a lot more, I contacted Baida Al Sikaiti, the Public Relations and Communications Manager at the the Intercontinental Muscat Hotel, who in turn arranged for me to get into the heart of the kitchens and satisfy my curiosity once and for all.
Iftar is the meal served at sunset during Ramadan, as Muslims break the daily fast. Muslims traditionally first break the fast with dates and either water, yogurt drink, ( laban or lassi)or kahwa.
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Breaking the fast with dates, kahwa and juice |
The Maghrib prayer is followed by a full-course meal, consisting of soup, salad, appetizers and main dishes. Traditional foods vary by country and Iftar meals have a delightful range of varied delicacies. From rich curries to lovely desserts and cooling sherbets, it is interesting to see how every country cooks up something exclusively wonderful. e.g Muslims in Afghanistan relish traditional soups and onion based meat curries, kebabs and pulao people in Pakistan and Bangladesh have jalebis, haleem, sweetened drinks, parathas, rice preparations, meat curries, fruit salads, shami kebabs, piyajoo, beguni and many other mouthwatering dishes. And of course, I'm going to detail an International cum Omani Iftar menu later in this piece.
Iftar is a social event, involving family and community members. It is common for people to host others for dinner, or gather as a community for a potluck. It is equally common for people to invite and share food with those less fortunate. The spiritual reward for charitable giving is considered to be especially significant during Ramadan.
The exciting range of salads
Now back to the Intercontinental Muscat.
Having recently become a member of 'Chaîne des Rôtisseurs', an International association of gastronomy, established in over 80 countries, with over 25,000 members sharing the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table; the Inter Continental Muscat has moved up many notches higher and the quality of cuisine as well as the service are beautifully tailored to reflect that.
Having recently become a member of 'Chaîne des Rôtisseurs', an International association of gastronomy, established in over 80 countries, with over 25,000 members sharing the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table; the Inter Continental Muscat has moved up many notches higher and the quality of cuisine as well as the service are beautifully tailored to reflect that.
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| Executive Chef Pascal Etienne |
In an exclusive chat, Executive Chef Pascal Etienne at the Intercontinental Muscat, informed me that their Iftar Buffet would be be served daily at the Musandam Cafe and in keeping with the high standards of service, they would have a different menu on every day of the week. To top that, he shared the menu for Day 1 and I must admit, it was an absolute delight!
Featuring juices, oriental mezza, appetizers,salads, soups, a bread station, live cooking, mains and desserts, it looks something like this-
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| All set up for the evening |
Featuring juices, oriental mezza, appetizers,salads, soups, a bread station, live cooking, mains and desserts, it looks something like this-
Juices
- Kamareddin, Jallab, Laban,Assorted Juices,Karkadey (apple, mango)
Oriental mezza & appetizer
- Khoudra display,Hummus,Moutabel,Fattoush,Watercress salad,Tabouleh,Chicken feta,Mohamara,Loubieh bil zait,Moujadara
- Olives & pine nut salad, Samkeh harra,Hindabh,Rocca,Mixed pickles
Omani salads
- Kachumbar
salad (tomatoes & onion)
International salads
- Four fruit flavored yoghurts,fresh yoghurt,four kinds of lettuce leaves,potato & salmon salad,artichoke and grilled halloumi cheese salad with cherry tomato,pasta and sun dried tomato salad,whole grilled mushrooms with garlic and parsley.
- Hot mezza
- Kibbeh,Sausage roll,Fatayer
Soups
- Lentil soup (lemon wedges and croutons) and Chicken and mushroom cream soup
Live bread station
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The Bread station-(Pic courtesy Intercontinental Muscat)
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- Bee Nest bread (cheese & dates)
Cheese corner
Oriental Main Course
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| Smells even better than it looks |
- Ouzi with
oriental rice togas sauce (carving)
- Rice Turkish
Kofta &
- Shish barak
- Rust chicken
whole (carving)
Omani main courses
- Kousa with vine leave
- Dajaj salona
- Seafood
Makbous
Live cooking – Grill
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| Set up outside and preparations in full swing |
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| The Shawarma station |
- Skewered chicken,skewered beef & vegetable,skewered fish,lamb steak,beef steak,fish steak,chicken wings,chicken shawarma on skewers
The International main courses comprise Spinach beef lasagna,hammour filet with sauce vierge, fresh garden vegetables and crispy rice noodles with beef.
Dessert
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| Pastry Chef Mohammed Redha with his delightful creations |
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| Spoilt for choice |
- Six kinds of cake,mudlalloukh,Halw bil jeaben, Katayef Kachta, Mufrokh,Crème brulee,Arabic sweets and Halwet bil jeben,
- Owaymate,Namourah,Ousmalieh,Mouhalabieh, Chocolate pudding
- Umm ali and kunafa.
Pastry Chef Mohamed Redha with Kunafa, a delightful Arabic sweet
- Fresh fruits display
- Sliced fruit
- Fruit salad
& fruit salad
Dry Fruits display
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Assorted mixed dry fruit & nuts
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Dates -3 kinds
Behind the Scenes
Now that you have seen the splendid display, let me take you right into the heart of the kitchens where a dedicated team of 54 people start work on preparing this Iftar from 2 pm.
Escorted in by Executive Sous Chef Qureshi, who has recently joined this team and walking from one station to another and looking at the seamless teamwork, two things struck me almost immediately.
All of it smelt incredibly delicious and the majority of the chefs and staff preparing this delicious feast were Muslims..
and fasting....
At that moment, like never before, I understood the true meaning of the Ramadan fast.
To be able to stand and prepare all of this while one is fasting (without even a drop of water)- that really is the true test of a devout Muslim. This is something I admire beyond what I can put into words that and have made up my mind..
I will try and fast at least one day a week from now on- at least during Ramadan..
Now that you have seen the splendid display, let me take you right into the heart of the kitchens where a dedicated team of 54 people start work on preparing this Iftar from 2 pm.
Escorted in by Executive Sous Chef Qureshi, who has recently joined this team and walking from one station to another and looking at the seamless teamwork, two things struck me almost immediately.
All of it smelt incredibly delicious and the majority of the chefs and staff preparing this delicious feast were Muslims..
and fasting....
At that moment, like never before, I understood the true meaning of the Ramadan fast.
To be able to stand and prepare all of this while one is fasting (without even a drop of water)- that really is the true test of a devout Muslim. This is something I admire beyond what I can put into words that and have made up my mind..
I will try and fast at least one day a week from now on- at least during Ramadan..
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| Chef Mohammed Reha in the Pastry kitchen |
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| Just one of the desserts he has prepared |
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| Another Chef prepares the Arabic delicacies |
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| Baked deliciousness- Chef Badar preparing the Ramadan Special bread with honey and cheese |
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| Now its ready.. |
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| Neatly sliced and in the freezer -Temp controlled to 4 deg C |
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| Ramadan Kareem- the beautifully decorated lobby |
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The beach is just a stone's throwaway from here and on impulse, I headed straight or it. If I had thought, my evening couldn't get any better after all that I had seen and learnt, I was wrong. For this was the icing on my cake! |
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| A beautiful sunset Wishing all of you Ramadan Kareem and a very pleasant month ahead. |
