(MENAFN-Khaleej Times) In every sense of the word chef Silvena Rowe is embracing all things Emirati
FROM HER RESTAURANT stand, Carnival Rowe, at this weekend’s Dubai Food Carnival, to her new eatery opening soon in Downtown Dubai, celebrity chef Silvena Rowe credits her Ottoman roots and love of Arabic cuisine for a recent embrace of the region’s produce.
Looking to promote UAE recipes and locally grown ingredients both at the carnival and in her permanent establishment, Turkish-Bulgarian chef Silvena sat down with City Times to explain why she wishes to bring Emirati cuisine to the Emirates.
What was the inspiration behind Carnival Rowe?
I was horrified when I learnt that 98 per cent of food in Dubai is imported. I knew it was the case that a lot came from abroad, but that is so much! I was also aware of the great food that is produced here, which led me to declare that 98 per cent of food at Carnival Rowe would be grown in the UAE. It’s locally and organically sourced.
Did you head out to the farms yourself?
I had to. I went to the farms and found the meat. I made sure it was organic and people have been really positive. As a chef, I have to say cooking with organic and fresh food is a phenomenal pleasure. The taste is incredible.
What is your professional view on the standard of organic practices here?
It is very high. Consistency may be difficult, but it is about the chef working closely with the supplier and telling them exactly what you want. I have a close relationship with my supplier and when my restaurant opens along the Boulevard in Downtown in June, I will have a steady stock of great produce. Dubai will never have seen a Ramadan like that. It will be the most alluring, seductive and light Emirati food you will have ever seen.
Do you not see it as a challenge for an expat to take on Emirati food?
I will be using Western techniques, that is true. I am trained that way and have had my own restaurant in Mayfair until recently, but will be using influences from the Emirati tradition. The food will be palatable for Western tastes but also decent for the local audience. Let’s be honest, we are all expats here and nobody cares to explore the local traditions. I have taken this upon myself to bring it to the mainstream. It will be a restaurant celebrating Arabic cooking with an Emirati emphasis.
What is your favourite dish from this region?
It has to be harees (cracked wheat stew with chicken). The harees that I do is like nothing you have ever tasted. It is velvety and luxurious. I make it with organic veal.
What is the most important aspect for you when sourcing ingredients?
I always go for what is in season. Right now we have some great tomatoes, but come July and August, the season will change and so will my menu.
Do you think you will have to compromise when relying on local produce during the summer months?
There will be some [compromise]. I am not saying it will always be 98 per cent organic because it is impossible to be. I want to show that it could be done at the carnival, but when it comes to it, with the weather, I will always have over 30 per cent locally organic produced food, at least.
What do you think of the culinary scene in Dubai in general?
It is Dubai! You have everything and there is space for everyone. There is lots of delicious food. My favourite places to eat are in Karama, Satwa and Bur Dubai. I like the old authentic places.
Would you consider adding any Indian influences to your cooking?
I couldn’t say that I would. I have Silk Route influences and Ottoman flavours, but the cuisines can be close together.
How do you feel Arabic cuisine is accepted around the world?
It is seen as oily and heavy, boring, dark and salty. It is seen as a kebab, basically, or Lebanese, which can also be very predictable. There is a lot more than that! I will show that. I love local elements and Emirati food will be the Arabic recipes everyone will want.
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