Chef’s Cut - Diana Ali

This episode of Chef’s Cut takes us into the kitchen with Diana Ali of Diana’s Eatery & Café.

What’s one dish that perfectly represents Diana’s Eatery and why?
I think there is one standout dish among our Mediterranean-style dishes and it’s the Salmon Bowl. It’s a little out of place and has its own character, but I guess that’s just how we are. We’re not a traditional restaurant. We’re quite homestyle and simple, and the bowl is fresh and vibrant, which is exactly us: fresh fish and meats, fresh vegetables and everything made from scratch.

If a first-time guest visits Diana’s Eatery, what three dishes should they order?
I think an ideal meal would consist of our Sun-dried Tomato Hummus, followed by the Salmon Bowl and, to finish, the Pistachio Fondant.

But in terms of three standout dishes, I’d say: Salmon Bowl, Herbed Sea Bass and Diana’s Edge of Tomato.

Za’atar or sumac?
Za’atar, for sure. I personally find it so versatile because it’s my go-to for breakfast when I have leftover dough or simply to have with my labneh. I put it in sandwiches and eggs and, honestly, I’ve started adding it to my chocolate desserts.

Your favourite corner in the restaurant?
My reading corner. It’s filled with all the cookbooks that I’ve collected over the years.

Cooking in total silence or with music blasting?
Definitely with my Afrobeats playlist blasting.

The one kitchen tool you’d save in a fire?
Honestly, my smaller spatulas. I’ve been using the same spatulas for years now and they’re just so practical.

One ingredient from the local Bahraini souq you always keep in your pantry?
Bahraini fish spice mix for my safi fish. You don’t need to reinvent the wheel and it makes the best fried safi every time.

Your absolute favourite local ingredient to experiment with?
I’d say anything I get from the farmers’ market that’s grown here. I enjoy confiting local cherry tomatoes and experimenting with local herbs. Honestly, my favourites are the local spice blends for quick weekday meals.

Double-shot espresso or a chilled iced matcha?
A double-shot espresso over ice, with a touch of milk.

One dish that takes the most patience to get right?
Anything involving baking. I’m not the best baker, honestly, so baking anything takes a lot of patience for me.

Testing a brand-new recipe or perfecting an old favourite?
I’ve been trying to perfect my grandmother’s old recipes and going back to my childhood favourites.

One Bahraini dish you wish more tourists knew about?
Mathrooba or madrooba. It’s my favourite! It’s such a comforting and flavourful dish.

@dianas.bh

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