Mint Leaf of London, Dubai is a luxurious restaurant that offers guests an opportunity to experience its lifestyle offering – fine dining set in a stylish yet laid back venue and set amongst views on New Dubai and Burj Khalifa. We interviewed their Executive Chef, Vivek Kashiwale about his opinion on the organic industry.
Please tell us about yourself?
I was born in Gwailor, India, and started my training as a Chef nearly 20 years ago now. I’ve worked in establishments throughout India, the UK and came to Dubai in 2014 to open Mint Leaf of London in DIFC. I’ve been lucky enough to work with some very talented and very passionate people during my time as a Chef, and in an industry that is constantly developing and changing this has provided the opportunity to learn from the best. My favourite thing about being a Chef is having the chance to push boundaries and surprise guests with unexpected dishes and flavour combinations.
Do you source organic ingredients for your menu? Why?
Yes, we do source organic ingredients for the menu. One of the key ones includes the organic Bultarra Saltbush Lamb.
When it comes to organic ingredients, there is a definite difference in quality. In comparison to the non-organic lamb there is an earthier flavour to it, which further enhances the taste as we grill it.
In your opinion, how popular is the organic trend in the Middle East?
The organic trend is gaining momentum in the region. Middle East clientele is getting more and more discerning. There is a louder call for healthy meals and people want to know what is in their food.
How do you determine the source of your ingredients? Is it local?
Our organic ingredients are not local but Australian. The lamb is packed certified organic and twice a year we receive updated credentials from the farmers of Australia that these are organically raised cattle.
Interviewed by Menaka Ramakrishnan, Buyer Manager