Traditional dishes remain at the heart of most Iftar buffets, but your diners love discovering new tastes, and Ramadan is no exception. UFS chef David El Bitar provides some creative twists on popular favourites to help you refresh your menu, without putting any customers off or blowing the budget on pricey ingredients.
Adding an Asian or Indian twist, with spices that bring a new flavour profile to your Ramadan staples, such as kofta.
Healthier cooking techniques, such as grilling, steaming and poaching. Using nutritious alternatives to meat, including tofu, beans and nuts. More vegetables and less-fatty cooking oils, like sesame.
Fusing Western and Middle Eastern cuisines. Your diners get to enjoy a new taste experience, and you get to be a little experimental in the kitchen.
Refreshing beverages, like Lipton Fresh Brewed Iced Tea. Add a generous helping of fresh strawberries and a pinch of ginger (which also aids digestion) for a drink your diners will love.
Restaurants sticking firmly to overused recipes and ingredients for classic dishes.
Heavy, oily or starch-laden dishes that leave your diners feeling bloated.
Buffets with only straightforward Middle Eastern puddings on offer.
Traditional sweet and syrupy drinks, as restaurant goers look for options with less of a sugary after-taste.