A unique new gem on the island, The Great Kabab Factory, offers an innovative dining experience that captivated Bushra Hakim.

There’s something inherently comforting about familiar flavours, especially when they’re crafted with expertise that honours tradition while offering something fresh. The Great Kabab Factory (TGKF) does just that. Having visited its outlets in India before, I was thrilled to see a new branch open in Bahrain. The concept is as intriguing as it is delightful — a buffet where the food comes to you, allowing you to savour each dish at your leisure. With a rotating menu that changes daily, every visit to the restaurant feels like a new adventure, yet your favourite dishes are always within reach, thanks to the option of requesting repeats of any you particularly love.

Located in the heart of Saar, TGKF enjoys a prime spot near some of Bahrain’s iconic eateries and its ample parking makes the visit even more convenient. From the moment I walked in, I was warmly greeted by the staff, with Operations Manager Amod Dimri personally ensuring I was comfortably seated. The restaurant’s décor strikes a harmonious balance between traditional Indian elements and modern elegance. Gold accents add a touch of opulence, while rich indigo hues create an inviting, serene atmosphere.

After a brief walk-through of the menu and a discussion of my spice preferences, the culinary journey began. The meal started with the signature salad — a refreshing mix of watermelon, muskmelon and cucumbers dressed in a strawberry vinaigrette. It was a perfect antidote to the summer heat, light and invigorating, setting the tone for what was to come.

Our hostess then brought a traditional Indian cutting chai glass holder and presented us with Tomato Dhania Ka Shorba, a tangy tomato and coriander soup paired with Bakharkhani, a lightly sweet bread with fennel and black seeds. This combination was both comforting and flavourful, a lovely prelude to the more substantial dishes that followed. For drinks, I opted for the Santara Ka Mantra, a vibrant blend of orange juice and Indian spices, while my companion chose a Spiced Guava drink with a surprising chilli kick — a refreshingly unique twist.

The non-vegetarian fare began with the Galouti Kabab, a melt-in-your-mouth delight made with a secret blend of spices and tenderised meat. Paired with ulta tava paratha, a soft saffron bread, it was an instant favourite. The server also brought an array of chutneys, each carefully selected to enhance the flavours of the dishes. The Burrah Kabab, a traditionally prepared lamb chop, was so tender it practically fell off the bone, with the right touch of exotic seasoning.

As the kebabs kept coming, we were encouraged to indulge in as many servings as we liked from the unlimited menu. The Tandoori Kukkad (chicken), typically a dish I find too generic, was a revelation — tender and bursting with flavour. The seafood offerings followed, with the Achari Fish Tikka, a juicy, perfectly cooked pickled fish, and Prawns 65, fried to perfection and tossed in a fragrant South Indian-style sauce with curry leaves and mustard seeds. The Lehsooni Murgh Tikka, a boneless chicken dish flavoured with garlic, and the Gilafi Mutton Seekh Kabab, spiced to perfection, were also standout choices.

Despite being a self-confessed meat lover, I couldn’t resist trying a few vegetarian starters, and I was pleasantly surprised. The Nilgiri Aloo, tangy and caramelised potato with coconut and curry leaves, was a particular highlight, while the mushrooms in Khumb Ke Tinke and the pineapple in Faldaari Chaat offered delightful bursts of flavour.

Before we transitioned to the main course, there was another surprise in store — a unique Jalebi Chaat. Traditionally a dessert item, these crispy, unsweetened jalebis paired with yoghurt and savoury elements, created a dish that was as delightful as it was unexpected. The main course featured Hyderabadi Dal Tadka, a tamarind-infused lentil dish, and TGKF’s Factory Dal, slow-cooked in a tandoor to achieve a creamy, rich consistency. The Laal Maas, a spicy mutton dish simmered to perfection, and Murgh Rassa, a flavourful chicken gravy, were equally impressive. Alongside these, we also enjoyed vegetarian dishes including Aloo Gobhi and Kadhai Paneer, the latter incredibly fresh and soft, with the right amount of tang. A basket of assorted naans — garlic butter, mint and chilli — accompanied the meal, each freshly baked and incredibly tasty.

Just as we were nearing the point of indulgence, the fragrant Chicken Biryani arrived, served with a charmingly tiny bucket of raita. The rice was perfectly cooked, fluffy and aromatic, with the chicken infused with a medley of spices that made every bite a delight.

Finally, a platter of desserts was presented in the most adorable miniature cookware. The Gulab Jamun, served in a tiny pressure cooker, was decadent, made with reduced milk solids (mawa) and sweetened just right. A little wok held Seviyaan Kheer — a mildly sweet milk pudding with vermicelli and nuts — while another mini pan cradled Moong Dal Halwa, beautifully toasted in ghee and topped with chopped nuts and mawa. The pièce de résistance was the piping hot Jalebis, topped with cool, creamy Rabri (milk-based dessert), creating a perfect harmony of textures and flavours.

Despite feeling thoroughly full, I couldn’t resist devouring every last bit of the dessert, as if a new space had magically opened up to accommodate these sweet delights.

My experience at The Great Kabab Factory was nothing short of extraordinary — a culinary journey through the diversity and richness of India, brought to life with creativity and care. It’s a place where every visit promises something new, yet the comforting tastes of home are always present. ✤

GO: CALL 3838 8864 FOR MORE INFORMATION OR TO MAKE A RESERVATION.