.jpg?20260319')
Award-winning Bahraini chef Tala Bashmi has been blending the flavours of the kingdom with ingredients from Japan, as she showcases culinary culture on one of the world’s most prominent global stages at Expo 2025.
As the culinary director of the café located at the Bahrain Pavilion within Expo 2025 in Osaka, Japan, Ms Bashmi crafted a seasonal menu inspired by the exhibition’s theme ‘Connecting Seas’, which highlights the shared maritime heritage of the two island nations, blending culinary heritage with creativity and sustainability.
“Food is one of the most honest ways to tell a story about where you came from,” Ms Bashmi explained.
“You could talk about history or show pictures, but when someone tasted a dish, they felt it – the spices, the textures, the way ingredients were put together.
“That was culture you could experience in a very real way.
“In Osaka, I saw people discovering Bahrain through those flavours.
“They might not have known what mehyawa (a tangy sauce made out of fermented fish) was, or how black lime was used, but once they tasted it alongside Japanese ingredients they recognised, it became approachable and opened a door.
“For me, that was what food as a cultural ambassador did – it created a connection without needing translation.
“I began with the flavours I grew up with the ones that felt like home, such as mehyawa and black lime, and sought new ways to express them.”
The café became a sensory centrepiece of the pavilion, attracting visitors from around the world eager to experience Bahraini food reimagined through Japanese ingredients.
According to Ms Bashmi, the concept was never about recreating Bahraini dishes exactly as they were, but about honouring both culinary traditions and cultures.
Fig halwa ice cream, one of Ms Bashmi’s creations, served at the Bahrain Pavilion
“Every dish carried something familiar from home, yet was reimagined with Japanese ingredients, so visitors left not only satisfied but curious – inspired to learn more, to visit and to connect with us beyond the plate,” she added.
Ms Bashmi, who first rose to prominence as a finalist on Top Chef Middle East in 2019, is known for redefining Khaleeji cuisine through innovative techniques and bold reinterpretations of traditional dishes.
Her restaurant Fusions by Tala was ranked amongst MENA’s 50 Best Restaurants lists for multiple consecutive years.
Ms Bashmi was appointed as the gastronomy ambassador for Bahrain by the UN World Tourism Organisation last year.
Her love for Japanese cooking began, as many such passions do, with a trip to the country many years ago.
“I had been to Japan many years ago, a solo journey across the country to immerse myself in its culture and learn new culinary skills,” she explained.
“It remained one of my most transformative culinary experiences.
“In Osaka, I saw visitors discovering Bahrain in a way they hadn’t before.
“They might not have known our flavours like hibiscus, cardamom and tamarind, or the way we used spices to flavour our proteins, but they recognised them when they were served in a familiar way.
“I wanted to invite curiosity, spark conversation, and leave people wanting to explore the culture beyond the plate.
“Hearing that the Bahrain Pavilion was ranked among the top ten must-visit pavilions made me proud, not just as a chef, but as a Bahraini.
“That recognition belonged to everyone who worked to bring a piece of Bahrain to Osaka and share it with the world.”
Ms Bashmi
Reflecting on the experience, she said it showed how Bahraini cuisine could stand on its own merit internationally.
“Every dish at the Bahrain Pavilion Café represented Bahrain in its own way,” she added.
“Some highlighted our connection to the sea, others showcased our spices or traditional cooking methods.
“I didn’t want to narrow it down to a single plate – Bahrain wasn’t just one flavour or one story.
“I wanted to show how the humble dishes we ate every day were what made Bahraini cuisine special. When you present our flavours with authenticity and confidence, people are eager to learn more.
“I hope it inspires more Bahraini chefs to share our food in their own way, so it becomes part of the global culinary conversation.”
Patrons at the Bahrain Pavilion Cafe enjoy snacks and chats during Expo 2025
When asked what advice she has for young chefs, she urged them: “Stay true to your roots, but do not be afraid to evolve.
“Learn from other cultures, travel, taste and challenge yourself, but always carry your own story in your food.
“The world does not need another copy of what already exists; it needs your voice on the plate.”
Expo 2025 Osaka came to a close yesterday, after drawing 25 million visitors over six months since it opened in April this year.
The expo, held on the artificial island of Yumeshima, had 158 countries and regions represented amongst its pavilions.
Dismantling and removal of the pavilions is scheduled to begin in the coming weeks.
naman@gdnmedia.bh
&uuid=(email))