Mariam Nihal

Saudi Gazette

Ramadan Dining

 

Jeddah InterContinental offers the most expensive iftar around town for a price of SR 325 per person. Yes, that’s right. But find out why when you visit them.



The hotel’s Balad-inspired persona is evident in their presentations and even the interiors. Using wooden carts for live cooking stations, traditional utensils, lanterns and old motifs to decorate the dining area, a lot of effort has been made to create a Hijazi setting.



You are welcomed to an intriguing aroma at the lobby that resonates with Balad’s spice market. Live cooking stations serve traditional lamb and rice, with a variety of fresh barbeque items, sushi, manaeesh, Caesar salad, kunafa, fool and other traditional Hijazi dishes. 



From gelato, pasta, burrito and hot dog stations for the kids, InterContinental has created a menu for every guest.



Kids love interacting with the chefs at live stations to customize pastas, ice creams and hot dog plates.



There is a kid’s corner with caretakers appointed to treat children while parents relax and indulge in the massive feast.



The health conscious will find a variety of fresh salads, roasted and grilled items at the buffet. They prepare fresh Caesar salad and sushi for everyone individually to maintain the highest level of satisfaction.



Many servers were seen assisting older guests ensuring kind and memorable hospitality. An array of fresh juices including traditional drinks like Jallab and vimto are available at the buffet.



You can also win an Audi A4 if you get lucky. InterContinental has a daily raffle draw during Iftar. A great choice for families who want to get together this month, just make sure you have the time. The buffet deserves it.



Saudi Gazette gets you an exclusive traditional recipe from executive chef Ojvind Leth Karlsen. Lamb and rice is a staple at every Saudi household. 



Lamb Curry with white rice From Chef  Ojvind Leth Karlsen



• 1 kg lamb in cubes bone-in



• 1 Kg onion



• 1 tbsp curry powder



• 1 tbsp coriander powder



• 1 tsp Chili powder



• 2 pcs tomato in cubes



• 2 tbsp garlic minced



• 1 tbsp ginger minced



• 3 pcs bay leafs



• 1 small cup vegetable oil



• 2 cup water



• 4 pcs cardamom seed



• 1 cinnamon stick



• 1 tsp turmeric powder



Preparation



Heat oil in pot and sauté onion until brown color. Add garlic and ginger. Add all spices, meat and tomato and sauté for another 5-7 min.



Add water and simmer on low fire under lid for 2 hours. During simmering you need to turn the ingredients in the pot 1-2 times, so it does not burn. Served with white rice.