By Mariam Al-Zayani ~
MANAMA, BAHRAIN — Bahrain’s rich culinary history is being revamped by a palate-leaping dualistic blend: classic dishes and multicultural street fare are marrying up with new-generation food and international flavor to form a tasty crossroads that has locals and traveling foodies in its grasp.
Heritage on the Plate
Classic Bahraini dishes—e.g., machboos, quzi, and mah́yawa—long over due are now gaining growing international recognition beyond national fare. Martinique-born Best Female Chef 2022 in the MENA region, Tala Bashmi, uses black-lime (lumee) to prepare A5 Wagyu tikka Gulf standards, placing Bahrain on the gastronomic map today. Bahrain food historians verify this food renaissance to have some roots in the nation’s history as an Arabic, Persian, Indian, and African-influenced merchant crossroads.
Street to Table: The Next Big Thing
Visitors to Manama souks can try street stall favorites or treat themselves to freshly baked hot khabeesa. Nowadays, however, restaurateurs like Roaya Saleh—once a banker, now a food pioneer—are pushing Bahraini favorites into high-end dining restaurants and global festivals.
At the same time, global brands like Jumeirah Gulf of Bahrain are contributing to Bahrain’s gastronomic diversity by hiring globally trained chefs like Christian De Nadai, who are renowned for innovative, international-influenced menus. The resulting battle between local and international talents is fueling the food revolution.
Gastronomy Tourism Takes Flight
Manama is the venue for the 9th UN World Forum on Gastronomy Tourism—the first for the Middle East, where world chefs and policymakers gathered to exchange views on how gastronomy can serve as a tool of cultural diplomacy. Bahraini cooking demonstration showcased the kingdom’s cuisine as part of a comprehensive vision for sustainable gastronomic tourism.
Creative Collaborations & Sustainability
Gourmet food like Arabian Horizons at Four Seasons Bahrain Bay demonstrates the way local produce is being reinterpreted with global flavors. Egyptian chef Karim Abdelrahman’s pop-up menu, for example, paid tribute to Bahraini seafood with elevated French technique fact-magazine.com.
To complement this, Bahraini businesspeople are also starting food-tech companies aimed at reducing food waste and maintaining farm-to-table businesses, supported by efforts of Bahrain’s Economic Development Board and hospitality chains such as Gulf Hotels Group.
Brewing a Rich Future
The blending of tradition and innovation is uniting generations—smoky street tikka stands stand alongside elegant tasting menus while heritage dishes are gaining global stage. Women chefs, homegrown entrepreneurs, and cosmopolitan hotels are all helping to rewrite Bahrain’s culinary story.
“We’re not just feeding appetites,” reflects a local food critic, “we’re nourishing pride, telling stories, and building connections—one bite at a time.”
And so, then, as Bahraini cooking comes off the tongue more and more clearly, more and more distinctly it is this: here, on this small island, each meal is an invitation, a masterpiece—firmly rooted in tradition, yet boldly receptive to the world’s table.
Sources:
- Chef Tala Bashmi’s Black-Lime Innovation travelandtourworld.com+6en.wikipedia.org+6cntraveler.com+6
- Bahraini Cuisine: Machboos, Quzi & More en.wikipedia.org+1cntraveler.com+1
- Roaya Saleh’s Culinary Transition caterermiddleeast.com+1destinationksa.com+1
- Jumeirah Bahrain’s Global Chef Hire newsofbahrain.com
- UN Gastronomy Forum in Bahrain tehrantimes.com+4travelandtourworld.com+4instagram.com+4
- Arabian Horizons Culinary Series instagram.com+15fact-magazine.com+15bahrainthismonth.com+15
- Gulf Hotels Group and Food-Tech Initiatives instagram.com+11travelandtourworld.com+11bahrainthismonth.com+11
