It’s so hard for me to fathom the heart-wrenching truth, that in this day and age children can be born, and will spend their lives in modern-day concentration camps.
They know nothing of freedom, may have never even seen the ocean before. Their reality is based on what exists within the barbed wire fences that they cannot see past.
And today, even that is being taken away from them. Basic human rights have been stripped away, Water, Food, Shelter, Electricity.
1.2 million Gazans were asked to leave their homes in the north of Gaza to the south, where they were told they would be given a “Safe” route. That safe route was then bombed by the Israeli military, killing over 70 people most of whom were women and children.
Authorities in Gaza said Israeli air strikes had killed more than 2,800 people, a quarter of them children, with nearly 10,000 wounded so far. Hospitals are running short of supplies and struggling to cope with growing numbers of wounded.
People are running out of water.
How can we stay silent?
Tala Bashmi earns the Estrella Damm N.A. Chefs’ Choice Award 2025.
Bashmi has, almost single-handedly, put the island of Bahrain on the modern culinary map. Over the last few years, the Manama-based chef has worked the international food circuit and leveraged her reinvention of traditional Bahraini dishes to propel her homeland into the spotlight. And all this from a one-time wannabe professional football player whose initial dreams were curtailed by injury.
After overcoming several challenges, in 2018, she took over as head chef in the Fusions restaurant within the Bahrain capital’s iconic Gulf Hotel. Two years later, the restaurant was renamed Fusions by Tala, reflecting the charismatic cook’s rising profile in the region.
Inspired by her father, a writer and avid food-lover, Bashmi is also a keen student of culinary history, delving into the evolution of Arabic gastronomy over the centuries. She is also a dedicated advocate of more sustainable practices in the restaurant sphere and has been appointed a UN Ambassador for Gastronomy Tourism.
Named Middle East & North Africa’s Best Female Chef in 2022, Bashmi is now referred to as the voice of modern Khaleeji cuisine. And throughout this meteoric rise in prominence, she has remained humble, respected and popular among her peers.
She has recently moved on from Fusions, with exciting new projects in the pipeline. Rest assured, this dynamic chef’s impact is in no danger of waning.
#MENAs50Best #MiddleEast #NorthAfrica #Foodie #Foodstagram #FoodNews #Chef #Restaurant #Food #DiningOut #FineDining #Foodies #Bahrain @tala.bashmi@estrelladamm
Announcing Chef Tala Bashmi for Priceless Harvest.
Through a contemporary Gulf perspective, her cuisine transforms heritage and storytelling into an immersive dining experience.
June 3.
Tickets available soon.
@mastercardarabia@flavor_republic
Triny (Tranj) ترني / ترنج
My favorite Bahraini citrus fruit is in season! Every year Bahraini homes make jams and marmalades with this beautiful fruit, but this year I decided to make a play on the Japanese Yuzu kosho.
Results on my last slide - Triny kosho using equal parts chili to Triny zest and 15% salt. Keeping it to ferment for a week and then watching the magic happen!
#triny #citrus #yuzukosho #fermentation
الشيف البحرينية تاله بشمي هي أول شيف بحرينية تفوز بجائزة أفضل طاهية في الشرق الأوسط وشمال أفريقيا 2025، وتُعد من أبرز رموز الطهي الحديث في المنطقة، حيث قدّمت المطبخ البحريني بروح عصرية تجمع بين التراث والابتكار. حققت إنجازات بارزة، منها فوزها بجائزة Chefs’ Choice Award 2025 من The World’s 50 Best Restaurants، إلى جانب اختيارها سفيرة لسياحة فن الطهي تقديرًا لدورها في نشر المطبخ البحريني عالميًا، كما ساهمت في نجاح مطعم Fusions by Tala الذي أصبح من أفضل مطاعم المنطقة.
@tala.bashmi@theworlds50best@unwto@bahrainwa
#هن
#تاله_بشمي
#بحرين
#توب_شيف
Bringing some joy to your feeds 🌼
Tomato 🍅 tartar with peak season tomatoes in different preparations, smoked labneh, citrus, and fresh herbs. Special dish created for @rangerover
Show some love on the last slide 💜
Tala Bashmi reflects on her journey from disciplined early kitchens to a confident, pared-back style, sharing how food can stir memory, connect people, and shape the next chapter of her journey
Head to the link in bio for the full interview
These days I find joy in all the little things.
Toot توت or mulberry 🍃
I have such fond memories of having purple stained fingertips from picking these gems as a kid.
Some sweet as honey, others tart as a sour gummy, but both would put a smile on anyone’s face. Some things we just don’t grow out of, welcome toot توت season!
Look ma I found some rocks, met Thomas the Manx celebrity cat (he has a medal from the town), all while looking like a puffy sausage.
Jokes aside, I got to see the foraging fairy in her element and cook alongside the amazing trio 💜
Isle of Man 🇮🇲
✨ Flag fact: the three legs on the flag mean “Whichever way you throw it, it will stand,” signifying the resilience and determination of the Manx people. And I think that’s pretty badass.
@chefsylviavavik@pippa_lovell
@tala.bashmi never makes me laugh this hard
I really think @chefbrianbecher is just being nice
Ok, the real caption is: 2 legends in the kitchen creating digestible art
#potraitphotography #chefsofinstagram
