Authentic Indian cuisine tempted Sanaa Choudry on a trip to Banana Island.

It’s been a hot minute since I’ve stepped off a boat to escape the hubbub of Doha, but an outing to the idyllic retreat that we know as Banana Island is always a welcome delight. Visits to Qatar’s own crescent of golden beach, azure skies and scorching rays are typically accompanied by a stay in one of their luxurious villas or to partake in the many water sports on offer. But this time, I’m here for an afternoon of exquisite lunchtime dining and where better to indulge my taste buds than to take a seat at the Q Lounge and Restaurant. With wide offerings both indoors and on the terrace by the pool deck, it’s easy to be swiftly raptured by the panoramic views of the West Bay skyline.

Promising a delectable fusion of Asian Clay Pot Cuisine that simmers with authentic Indian aromas, this island favourite is unveiling a revamped menu this season to elevate the already delicious flavours on offer. Bringing the beachy outdoors in, sandy tones scattered with subtle hues of turquoise have carefully been selected for the indoor furnishings – so, no matter where you’re seated, you’ll have the genuine island experience.

Excited to sample their new tasting menu, Shakeel – the restaurant manager – explains that this culinary cruise has been crafted by Executive Chef Ian Minnis and Executive Sous Chef Kishore Rout.

To wet the appetite, a sumptuous avocado amuse-bouche is offered and promptly followed by an array of summery starters to tackle the sizzling weather. First up, the Quinoa and Prawn Salad. Juicy morsels of the sea, accompanied by fresh cherry tomatoes and lightly decorated with caviar sit on a bed of seasoned quinoa. Yet, the most enticing element of this dish is the sporadic chunks of sharp strawberry that can be found hidden. The marrying of intercontinental flavours is unlike anything I’ve tasted before and (although not intending to), I polish off the plate. Continuing the summer spread, I am presented with an Avocado Caprese Salad and Stuffed Eggplant and Halloumi dish. As expected, the creamy burrata of the Caprese Salad immediately melts in the mouth as the sharpness of the balsamic reduction adds a subtle tang. Adding in a sprinkling of crunchy yet sweet pine nuts ensures that a symphony of textures is sampled in every mouthful.

With a quick need to cleanse the palate, the elevated menu boasts a trio of tropical mocktails: Q Tiki, Pina Colada and the Tropical Punch. The citrusy blend of passion fruit with orange, topped with crisp apple slices does the trick – I’m ready to tackle the main courses.

Renowned for rich and diverse flavours, which are a result of centuries of culinary traditions, the three main courses showcase more of the classic Indian flavours that we all know and I, at the very least, love. It’s only fitting that the first main is a Tandoori Crusted Salmon, which pays homage to the gentle lapping of the blue waters just up ahead. Smoky, juicy and succulent to the very core, flakes of fresh fish sizzle on the tongue, whilst the crisp accompaniment of a carrot topping and tandoori crust offer a much-needed bite. I’m not expecting to enjoy this as much as I do, but again find that the plate has been cleaned up in a matter of mere minutes. As they say, the heart wants what the heart wants! While the Royal Vegetarian Kebab celebrates the variety of seasonal vegetables available at this time of year, it is the Lamb Shank Biryani that steals the show. I am delighted to find its meat fork-tender. When done wrong, lamb shanks can be tough and gamey, yet every strand of the meat in this dish is succulent and tender with just the right amount of chew, leaving a smoky savouriness swirling on the tongue. Shakeel had mentioned that this dish would transport me to the heart of India, and he is a man of his word!

Just an hour earlier I had been told to anticipate a stunning finale to the main courses – the Chef’s Special. What I do not anticipate is the visually striking Bamboo Biryani turning up at my table. Originating in Southern India, this flavourful rice dish continues to be made with the fragrant spices of the traditional biryani that we all know and yearn for but, rather than simmering away in a clay pot, it is cooked inside of a bamboo shoot. When compared to the Lamb Shank Biryani, the flavours are much more subtle and sweet: an ode to the innovation of the Q Lounge and Restaurant and the creativity of the chefs at hand.

All of these delicious bites have certainly rendered me full, but I am a firm believer that there is indeed a separate stomach for desserts, and the Coconut Meringue Tube is a sweet and sour reverie that breaks away from the traditional Indian sweets I’ve grown up with. When broken into, the crisp meringue exterior falls apart and reveals a coconutty creamy centre, laced with mixed berries. A perfect ending to the perfect meal you might say.

Whether you choose to observe the idyllic bounteous views with friends in the shade or opt for a romantic dinner under a cabana on the deck, you can be certain that a sumptuous meal will be savoured at the Q Lounge and Restaurant. ✤

GO: CALL 4040 5075 FOR MORE INFORMATION OR TO MAKE A RESERVATION.