www.womanthismonth.com August/September 2017 showcase 65 Having been in the profession for 12 years, The K Hotel’s sous chef Kuldeep Mishra knows his way around food. Hailing from Uttarakhand in India, Kuldeep joined the establishment five months ago. “My friends told me about vacancies in Bahrain and I got an offer at The K Hotel soon after applying. This is my first overseas venture and I am thoroughly enjoying it,” he says. His career started in 2005, and he has worked with Carlson Rezidor Group, Hilton Hotels & Resorts and The Leela, in India. The chef is particularly fond of cooking red meat, saying: “Lamb and Wagyu beef need a special kind of expertise in order to be grilled to perfection. I enjoy challenging myself to do it right every single time.” At The K Hotel, Kuldeep’s responsibilities include overseeing the kitchen operations and assisting with the menu planning for all the food and beverage outlets. “Another aspect I work on is conceptualising the cuisine for the theme nights. Talks of introducing a Caribbean night and a Sri Lankan food festival are in the pipeline,” he explains. He is also keen to highlight the current theme nights, which run daily from 7-11pm. “Hearty American gastronomy can be enjoyed from Sunday to Tuesday and Asian delicacies on Wednesdays. “Thursdays feature ‘Flavours of the Gulf’, where diners can relish the finest local delights and seafood,” he adds. A sumptuous brunch is hosted every Friday starting from BD16.500++. Call 17 360-000. THE K HOTEL CULINARY MASTER Sous chef Kuldeep Mishra. WTM speaks to a dynamic sous chef about his adventures in the kitchen of this four-star property in Juffair. City Centre Bahrain Ghabga City Centre Bahrain hosted a Ghabga party for the media at Furn Bistro at The Westin Hotel. Nada, Duaij, Eileen, Ahmed, Khalid Nawal, Rawia, Sara, Nada, Dipti, Warda, & Marie Hisham & Emran Kathryn, Imogen & Liz
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