On our TOT radar this week, we spotted a unique restaurant that is dedicated to bringing to the Island authentic Indian cuisine. Introducing Lanterns Restaurant, a unique high-profile and Award-Winning restaurant. With its artistic décor of traditional set-up and casual atmosphere, Lanterns creates an exotic mysticism that weaves in the flavours and colours of India into your dining experience making it a virtual trip to India, the land of colours, variety and rich spices.
Lanterns has branched out into 5 outlets to cater to the growing popularity of its Indian authentic Indian cuisine. The 5 branches of Lanterns are located at Budaiya, Adliya, Juffair, Durrat and Riffa. Each restaurant offers its own unique variations of Food, Entertainment and Ambience so don’t forget to visit all their branches to experience its very own unique offerings. So if you are in the mood for some soul-sating Indian cuisine, look no further than the Lanterns restaurant outlet which is closest to you.
The restaurant timings are 11:30 am to 11:45 pm. Lanterns serves exotic lunch and dinner with mouth-watering delicacies mostly Indian including BBQ, Curries and Biryani. What’s more interesting is that Lanterns has also started its new weekday special lunch and dinner buffet from Sunday to Wednesday which is priced at 5.9 BD net and includes curries, grills, live pasta, burger and seafood stir fry with dessert soup and salad bar.
The timing for the buffet is
Lunch :- 12noon to 3:30pm
Dinner :- 6:30pm to 11:00 pm
The most popular dishes at Lanterns worth writing home about are all kinds of Dum Biryani, Murgh Makhani, Lamb Rogan Josh, Prawns Curry and Indian BBQ.
With fresh supplies from the local markets and a host of Indian chefs, Lanterns is well-equipped to make sure that you leave with fond memories of an unforgettable gourmet affair and return for more.
Amongst all the signature dishes at Lanterns the one that hooks BTW to the restaurant this week is Murgh Makhani.
Here’s a quick peek into the recipe:
Preparation time:
- Tomato paste : 3 minutes
- Cashew nut paste:Â 2 minutes
Then add :-
Sugar, Cardamom powder, White pepper, Salt, Butter, Cream, Kasuri methi and let it simmer for 2 mins. Add tandoori chicken for 5 minutes and garnish with fresh chopped coriander leaves and serve hot.