This year, our curated collection of recipes will elevate your Ramadan 2025 gatherings with a range of indulgent options from renowned chefs and mocktail masters in the GCC and beyond. In this recipe series award-winning chefs and mocktail masters share the secret recipes behind much-loved dishes, Ramadan specials, and refreshing, flavourful drinks from some of the most revered restaurants in the region.
Each recipe is set to be a hit with the whole family.
Tamar Hindi Mocktail
Beefbar is a luxury and cosmopolitan restaurant concept created by Riccardo Giraudi, offering a menu based on simplicity and quality ingredients. And with over forty different locations across the world including cities such as Paris, Monaco, Dubai, Hong Kong and of course, Riyadh, Beefbar is an indulgent dining destination with a chilled out atmosphere, and small quirks (like the emoji plates!) serving up high end eats. Beefbar has long been considered a sought-after reservation in the world of great dining experiences.
And to celebrate the Ramadan 2025 period of togetherness, Beefbar's beverage manager, Bisham Rai Bhantooa has shared the recipe of one of the brand's signature Ramadan Season mocktails - the Tamar Hindi Mocktail. A refreshingly fragrant sweet-sour mocktail, this is one the entire family will enjoy.
You Will Need:
A heavy bottomed tumbler
Ice - crushed and cubes
Mocktail Ingredients:
For the Tamar Hindi Base:
- 500g of tamarind
- 2 litres of water
- 500g brown sugar
- 50g ginger powder
- 50g cardamom powder
When serving individual drinks:
- 60ml of Tamar Hindi Base
- 45ml of green apple juice
- 10ml of lime juice
- A splash of soda water
And, to garnish:
A nice to have, but not a need to have, why not try your hand at garnishing your mocktail like a pro?
- Banana blossom strips
- Dehydrated lime
- Green apple julienne
Mocktail Method:
- Soak the Tamarind in water overnigt, to allow for maximum extraction from the pulp. Strain the juice, and set the Tamarind aside.
- Add the brown sugar, ginger powder and cardamom powder to the water and stir thoroughly until all are properly dissolved. Keep the base refrigerated.
- When preparing the the individual cocktail - mix 60ml of the base with 45ml of the green apple juice, and 10ml of the fresh lime juice.
- Mix the ingredients in a Julep cup over ice cubes, and top with soda water. Stir properly and add a cap of crushed ice.
- Garnish with banana blossom strips, dehydrated lime and green apple julienne.
- Serve with a short straw and enjoy!
About the Mocktail Master
Bisham Rai Bhantooa is a native of the paradisiacal island of Mauritius, and has over two decades in the beverage industry. Bisham has built a distinguished career marked by his dedication, continued creativity, and leadership. Starting as a Commis Waiter at Dubai's One & Only Royal Mirage, he transitioned to bartending in 2005, honing his skills at InterContinental Hotels Group and later leading at Market by Jean-Georges in Doha. Expanding his international experience in Singapore and Seychelles, Bisham returned to Dubai in 2013, holding key roles at renowned venues before joining Beefbar Dubai's pre-opening team in 2021. Promoted to Bar Manager in 2023, he now oversees operations, staff training, and beverage innovation, leveraging his meticulous attention to quality and customer satisfaction. Bisham's proactive approach to inventory management, team mentorship and creativity drives Beefbar's continued success, and lends to further solidifying his reputation as a respected leader in Dubai's dynamic hospitality scene.
Beefbar Dubai
Open Sunday to Thursday from midday - 11.30pm, Open Friday to Sunday from midday - midnight
Turtle Lagoon, Jumeirah Al Naseem Hotel, Umm Suqeim 3, Dubai
@beefbar_dubai
Make a reservation in Dubai
Beefbar Riyadh,
Open Saturday, Sunday, Tuesday & Wednesday from 1pm - midnight, Open Thursday & Friday from 1pm - 1am, Closed on Mondays
Prince Abdulaziz Ibn Musaid Ibn Jalawi St, Riyadh 12223
@beefbar_riyadh
Make a reservation in Riyadh
