The kitchen of one of the island’s favourite Indian eateries is run by a man who has worked his way to the top.
Arjun Rana is head chef of Lanterns Budaiya, one of the Kingdom’s oldest Indian restaurants. The 27-year-old chef is an expert in tandoor cooking and curries having started his working life as a helper in a hotel kitchen in Bangalore back in 2006.
He later moved to Mumbai as a commis chef and served time at The Grand Hotel before moving to Kumar International Hotel in Mangalore in 2010.
A year later he came to Bahrain to head up the kitchen team at a local Indian restaurant, and since 2012 he has been the man in charge at Lanterns Budaiya.
In 10 short years, he has gone from kitchen helper to head chef through determination, dedication and a will to keep the customers satisfied. He says: “Success is no accident. It is hard work, perseverance, learning, studying, sacrifice and, most of all, love of what you are doing or learning to do.”
MUTTON ROGAN JOSH
- 300g mutton cube pieces
- Whole garam masala
- Bay leaves, cloves, cardamom, cinnamon sticks, black pepper, star anise (all to your own taste)
- 1tbsp oil
- 1 onion, sliced
- 1 tomato, sliced
- 1 tsp tomato paste
- 2 tsp ginger-garlic paste
- 2 tsp yoghurt
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala
- 1 tsp Kashmiri chilli powder
- ¼ tsp fennel seed powder
- ¼ tsp cardamom powder
Heat oil and add whole garam masala, add sliced onion and sauté till golden brown. Add mutton pieces and cook for 10 minutes over a medium heat. Add the ginger-garlic paste, reduce heat, add sliced tomato and cook for five minutes more. Add tomato paste, coriander powder, cumin powder, Kashmiri chilli powder, garam masala, fennel seed powder and cardamom powder. Add two cups of water and yoghurt and cook until mutton is done and add a pinch of kasuri methi (dried fennel leaves).
Serve garnished with julienned ginger and chopped coriander.