Top Ajman hotel chef hosts Iftar for workers
There were also desserts of assorted cakes, umm ali and a station of fresh fruits.
Ajman - The workers had a lavish banquet.
Around 150 workers at a labour accommodation had a hotel-like Iftar buffet served by a top chef in Ajman. The workers said that it was an Iftar to remember as they broke fast with their colleagues in a comfortable environment. Mohammed Hussein from India, Hisham Al Ahdel from Yemen and Mohammad Shabaan from Pakistan - all working at Al Rehab Perfumes Factory LLC in Ajman told Khaleej Times that they appreciate the kind efforts extended to them.
"After an exhausting day of fasting, it was nice to break the fast in a hotel-like environment," Hussein told Khaleej Times. "We also liked the fact that we're at our workplace because we would've felt uncomfortable if this happened inside a fine hotel."
"The food was great, the table setting was nice. We only wished that our families were here and it would have really been great," added Shabaan.
"Ramadan is a time of giving back to the community, and sharing our blessings with the less fortunate, including the blue-collared workers. It was very heart-warming to see the smile on the faces of our brothers at the labour accommodation," said Iftikhar Hamdani, general manager of Ramada Hotel Suites Ajman, who sponsored the special Iftar. "Our team wanted them to experience a comfortable and delicious Iftar especially prepared for them, and let them know that we appreciate all their hard work and important contribution to our society," he added.
Executive chef Mazen Khadour led a team who prepared the banquet consisting of salad such as hummus, fattoush, oriental cabbage salad, seafood with mix leaves, Arabic and nan bread and lentil soup. There were also fried kebbeh, chicken sambousa, vegetable spring roll, and pakora. For the main course were mixed grill, mutton kadai, chicken tandoori, chicken biryani, fried fish with tartar sauce, penne pasta in cream cheese sauce, and vegetable curry. There were also desserts of assorted cakes, Umm Ali and a station of fresh fruits.
Hamdani also said that the hotel's charity committee is looking into the possibility of distributing extra food from the hotel's banquet and buffet to the labour camps, even after Ramadan. "It won't be an easy task logistically but we aim to come up with a feasible solution, and encourage other hotels and establishments in Ajman to join the cause as well."