Rasmalai Balti Cuisine captivated Amira Ragab with its authentic flavours and inviting ambience, creating a memorable dining experience.

Stepping into Rasmalai Balti Cuisine in Al Liwan is like entering a vibrant canvas, alive with the colours and textures of the Indian Subcontinent. The atmosphere hums with subtle Indian melodies, creating a symphony of visual and tactile delights. Hand-carved wooden sculptures stand sentinel by the door, impressing with their vibrant, intricate details. The deep, textured charcoal walls serve as a dramatic backdrop for bursts of colour – miniature cabinets in hues of turquoise, saffron and ruby are arranged in playful, asymmetrical patterns, each a portal to a rich narrative.

The carefully orchestrated lighting casts a warm glow, with Edison-style bulbs suspended like amber droplets, illuminating the textured walls and polished wood. Thoughtfully chosen furniture offers both comfort and style; leather banquettes, upholstered in rich fabrics, invite relaxation, while sleek modern chairs crafted from natural wood provide balance. Shelves lined with copper pots and hand-painted buckets speak to the restaurant’s commitment to authenticity, while portraits on the walls reflect the stories of generations past.

As we settled in, our server for the day, Vishnu, greeted us with a warm smile, setting the tone for an evening of delightful discovery. The restaurant manager, Johnson, exuded hospitality, sharing insights about the menu with enthusiasm. Curious to understand more about the Balti cuisine concept, he began to explain its origins, flourishing in the UK during the 1980s and 1990s, particularly in Birmingham. The restaurant’s unique approach, especially the use of a special pot called a ‘balti’, sets it apart, infusing each dish with a delightful taste that is both comforting and distinctive. The beauty of this cuisine lies in its adaptability, allowing recipes to cater to local palates and making the experience even more enjoyable.

Our culinary journey began with refreshing drinks – the Mango Lassi was a creamy blend of fresh yoghurt and luscious mangoes, a sweet and tangy treat that instantly transported us to sundrenched orchards. The Pomegranate Lassi, with its vibrant hues and refreshing burst of flavour, was a celebration of summer. Meanwhile, the Lemon Mint Juice, a perfect thirst quencher, combined fresh lemons and mint with a touch of sweetness, invigorating our senses.

As we awaited our starters, we were served Papadum Chips accompanied by a trio of mint chutney, pickled onion and spicy salsa. These delightful nibbles set the stage for the feast to come, teasing our taste buds with their vibrant flavours.

Our starters soon followed, each dish more heartwarming than the last. The Chargrilled Prawns Salad was a vivid medley of crisp lettuce, pomegranate, cherry tomatoes, cucumber, black olives and pita chips. Each bite was a refreshing reminder of summer days, a harmonious blend of textures and colours that delighted both the eye and the palate.

The Fried Fish Koliwada Style featured fish marinated in spices and fried to crispy perfection – a tangy, spicy delight that offered a comforting familiarity. The Aloo Kurkure, with its crispy pastry stuffed with spiced potatoes and peas, was irresistibly addictive, making it the perfect starter for my vegetarian friend.

As the main courses arrived, the atmosphere buzzed with anticipation. The South Hall Lamb Shank Curry was a revelation – tender lamb shank simmered in a rich blend of spices. The fragrant aroma enveloped us and with each mouthful, we experienced a warm embrace of flavours that felt like a hug from an old friend. Served with biryani rice and garnished with spicy ginger, fried onions and vibrant coriander, this dish was deeply satisfying and utterly heartwarming.

The Murgh Tikka Biryani, a signature dish, featured succulent marinated chicken layered with fragrant basmati rice and fresh herbs. Each bite was a celebration of textures and taste, from the soft, tender chicken to the aromatic rice. Accompanied by a side of raita, it was a comforting dish that spoke to the soul.

It wouldn’t be a complete Indian experience without indulging in Butter Chicken. Cooked to perfection at a medium spice level, it was accompanied by fragrant biryani rice that felt both comforting and satisfying.

For my vegetarian dining partner, the Paneer Tikka Masala was equally impressive. The melt-in-the-mouth chunks of chargrilled paneer swam in a spicy, flavourful gravy, with capsicum, ginger, onion and cashew nuts contributing to a symphony of taste that was both comforting and indulgent.

As we approached the end of our meal, we were treated to desserts that felt like the sweetest finale. The Saffron Rasmalai, garnished with pistachios, was a spongy delight – subtly sweet and refreshingly light, it offered a gentle conclusion to our culinary journey. The Carrot Halwa, served hot and cold with vanilla ice cream, was rich with the flavours of raisins, milk and cardamom – each spoonful a warm embrace that lingered on the palate.

Rasmalai Balti Cuisine is more than just a restaurant; it’s a heartfelt celebration of community and tradition. The warmth of the ambience, the attentiveness of the staff and the rich tapestry of flavours create an experience that resonates long after the last bite. Whether you’re a fan of Indian cuisine or a curious newcomer, this gem is a must-visit, promising not just a meal but a memorable journey through taste and culture.✤

GO: CALL 1722 4847 OR FOLLOW @RASMALAI.BH ON INSTAGRAM FOR MORE INFORMATION OR TO MAKE A RESERVATION.