“Kula” in Swahili means “eat” and you’re sure to be doing a lot more than that when you visit this new African dining destination on the island. Traversing an entire continent, the fine-dining restaurant specialises in authentic African dishes served in a vibrant atmosphere.
We got in touch with Mac Moteane, the Manager of Kula to find out more about the new restaurant.
What was the idea behind establishing Kula?
Our aim was to craft an unparalleled culinary adventure in Bahrain, one that draws inspiration from the vast gastronomic landscape of Africa. This continent boasts an extraordinary range of culinary traditions, and it was this diversity that captivated and motivated us to create something truly unique.
When you add the different influences that have shaped the cuisines found across the continent, it’s not surprising that, from Cairo to Cape Town, Dakar to Dar es Salaam, Africa provides a rich and varied banquet.
The interior of Kula whisks you away to different parts of the continent, creating a warm and welcoming atmosphere. Our upstairs area is called ‘Mount Kilimanjaro and the outdoor terrace is ‘The Great Zimbabwe’, as it is inspired by the ancient stone dwellings there.
Indoors we have ‘Mabira’ which is named after the largest Ugandan forest, home to many bamboo trees. In the centre of Kula, we have ‘Mzansi’, inspired by South Africa. Lastly ‘The Lodge, creates a relaxing environment for winding down and is inspired by the safari lodges.
How do you go about achieving the ‘Taste of Africa’ in your dishes?
The Kula menu spans the entire continent; from South African hand pies to Moroccan tagines, Nigerian barbeque, and curries from Madagascar.
Kula has selected some of the best of these recipes and our chefs are proud to bring you their own, unique taste of Africa they know and love.
In the kitchen, we have a lamb spit roast, whilst our menu spans meats, seafood, and vegetarian dishes. To complement the menu, Kula’s bar creates refreshing drinks, inspired by local flavours
What are 3 dishes you would recommend to your guests at Kula?
Though it is hard to pick just 3, on a first visit a diner might want to try:
Nigerian Suya Barbecue; Thinly sliced, skewered beef short ribs sizzled at the table over charcoal. Authentic Lagos smoky flavours of chilli, garlic, and ginger, suya butter spiced sauce and smashed peanut dukkah.
Kenyan Nyoma Choma; Inspired by Kenyan grilled meat street fare, this dish is normally eaten with either pap or bread. Oxtail, braised in the oven for many hours and served with caramelised onions, a reduction of pan juices, salsa and chopped chillies, paired with Kula’s ‘roosterkoek’ bread, this dish can be eaten shawarma-style.
Seychellois Red Snapper Fillet: Marinated in tangy tomato, garlic, ginger, and chilli, pan-seared then baked over hot coals in a banana leaf, served with house-pickled mango.
How would you describe the atmosphere and dining experience in the restaurant?
From the moment you enter Kula, we want our diners to be transported to Africa.
From the warm welcome, unique interiors, carefully curated music, and multiple seating areas each drawing inspiration from distinct regions of the continent.
Kula promises diners an unparalleled experience, one that seamlessly integrates a delectable menu with a captivating atmosphere.
Tell us about Kula’s initiative towards the Virunga National Park in Congo.
From the outset, Kula’s team decided to work with Virunga National Park and help with their stellar efforts in preserving Africa’s most biodiverse protected area, home to over one thousand species of mammal, bird, reptile, and amphibian. It is also home to a third of the world’s endangered mountain gorillas and a UNESCO World Heritage Site.
We have created the Muranga drink, a cream avocado blend, and will be donating the profits of every one sold to Virunga National Park.
How do you plan on making the concept of Kula popular in Bahrain?
Our winning combination of delicious foods, captivating atmosphere, and interior design is guaranteed to enthral diners at Kula.
Furthermore, we are putting together a program of entertainment and activities throughout the year, to not only entertain but educated our many diners.