NEW VEGAN MENU LAUNCHES IN GILI LANKANFUSHI MALDIVES, WE SPEAK WITH CHEF HARINATH ALL ABOUT THE MENU AS WELL AS WHAT IT’S LIKE WORKING IN SUCH A LUXURY DESTINATION!

Firstly, please tell us (and make us all incredibly jealous!) of what it is like working in such a picturesque location?

Working in a picturesque location such as Maldives is both a privilege and a challenge.

Privilege - I have access to a multinational team, coming from different ethnic backgrounds with vast culinary experience in different cuisines. This allows us to share knowledge, and to learn from one another. The organic garden that is located at the heart of the resort, gives us the space and freedom to grow different types of herbs, vegetables and fruits that thrives in hot climate. With this luxury, we are able to have freshly grown produce for any occasion. The garden is my source of inspiration to create new dishes, as the plants speak to me whenever I spend time in the garden in the early mornings or late evenings of the day.

Challenge - Living in an island nation presents many different challenges on a daily basis, due to limited resources and remote location. As a chef, my biggest worry on a regular basis is that the ingredients do not arrive on time or if it becomes unavailable in the country.

Given certain limitations here in the Maldives, we were once faced with the struggle of not having something as simple as eggs, because it was not available at all in the country. In such a situation, we look to our neighbours (nearby resorts) for support.

Talk us through your journey into the industry, and how you ended up working in the Maldives!

My first encounter with food and cooking is from my parents, as my dad is a samosa maker. My very first job at the hotel where, I started as a commis chef and thought that every hotel in the world has the same menu. I did not know what being a chef was at the beginning.

Back in 2006, I thought of worldly experience in hopes of a higher position in the culinary brigade back in India. Hence, taking a leap of faith to leave India to explore the Maldives. Fast forward to 2021, I have grown a lot with the resort with many given opportunities to further develop my culinary skills, including opportunities to train with some of the top and Michelin Star chefs in UK for a month, and a month of experience in Singapore with the Four Seasons Hotel.

Today, I am very passionate with what I can do in the kitchen, and would like to spread the word on how influential a chef can be and what it truly means to be a chef.

Share with us some of your favourite dishes on the Vegan Menu?

Eggplant Steak as this was my first creation, and Carrot and Citrus Soup.

The story of Carrot and Citrus Soup – This takes me back to the beginning where I presented this dish during an interview for my second job in Bangalore, leaving a very fond memory of this dish.

From the vegan menu, my aim is to have all dishes in the selection to be name a favourite of at least one guest of all who visited the resort.

What are your favourite ingredients to work with?

The most essential ingredient is actually not food but taste buds for a tasting session with a good palette. Without knowing the taste of ingredients and knowing which ingredients go well with which is important. If not, nothing makes sense.

However, if I have to name some, it would be anything coming out of our organic garden, local seasonal ingredients, and most of all, lime and extra virgin olive oil.

Lime and extra virgin olive oil play a vital role in the creation of all my dishes. These two ingredients complement, blend and enhance flavours of other ingredients when combined. As a chef, I am not reliant on a particular ingredient. I let the ingredients inspire me, therefore I work with what is available in the local area. In this way, I am presented with an opportunity to test out new ingredients and not be limited to what I am familiar with.

Do you use seasonal produce?

Yes, we do. My take on seasonal produce is often based on what is available naturally in a specific location by the season cycle within a year. Nature knows what to give us based on the needs we require following the climate, and giving the produce that is beneficial for our health.

This also relates to sustainability; by working with suppliers and farmers that grow their produce naturally given the weather climate in the different countries. Importance is given to traditional food that offers the local experience, this means I would create the menu based on what is available locally. Locally in this context refers to the neighbouring countries such as Sri Lanka, India and United Arab Emirates within the Indian Ocean that has the same climate conditions as the Maldives.

As for fish and seafood, my preference would be working closely with local fisherman and buy the catch of the day. This gives us challenge when creating a dish as we do not know what the catch of the day is until it is delivered.

In your opinion, are Vegan dishes becoming more popular?

Vegan dishes are definitely becoming more popular, and this trend is here to stay for many reasons related to health benefits. These dishes have proven useful for guests who are on a lactose-free diet. Hence, creating new vegan dishes presents an opportunity to cater to guests with other dietary requirements. Many years back, I did not know what veganism really mean. In the last 3-5 years, people became more health conscious, and are turning to plant-based diet due to sustainability.

I am trying to break the mould for vegans when dining at restaurants and at home. My aim is to spread the word about how easy it is to prepare delicious plant-based dishes, using endless possible ingredients. Making everything from scratch and purely from plants, not having substitutes such as factory-made vegan patties, etc. is something I strongly urge people to do at home where possible.

Moreover, we have been experiencing with in-house guests who are non-vegan, being open to trying these dishes. They eventually get hooked and challenged themselves to increase their daily intake of plant-based items. There has also been an increasing demand for more interesting dishes from guests who are on a plant-based diet.

Through experience and sharing by guests of their own experience with different restaurants offering plant-based dishes, they challenge me to do better and to create more interesting dishes using only naturally grown ingredients.

Do Vegan dishes still have lots of flavour?

Flavours are endless. For example, with meat or seafood, it would not taste good if it is prepared or cooked without herbs or seasoning. Plants on its own contain rich flavours and textures. In addition, they stimulate all senses.

Sight – Colours that make the dish visually attractive Taste – Multi-layers of flavours and textures of different plant-based ingredients Smell – Fragrance and aromas of the final dish Touch – Gives texture to dish Sound – Open your mind and perspective Beyond – Takes your palate to the next level, by expanding your taste knowledge.

With these stimuli, it brings you closer to nature, it teaches you to appreciate the ingredients better in its truest forms. Veganism is not just vegan cooking. It is nature cooking, listening to what nature provides in order to create the most flavourful dishes, prepared in the most natural way.

What dishes are you currently working on?

I am currently working on our new plantbased menu that will soon be launched. Even though the menu has been finalised, I am still constantly inspired to create more dishes. For this reason, guests will not be bored or be limited to what is presented in the menu. The upcoming plant-based menu features dishes for all meals covering all cuisines such as Mexican, Asian, and European, as well as dining experiences such as the picnic basket for excursions, teppanyaki at the By the Sea restaurant and our very own Gili Culinary Journey.

Some exciting foods we are working on are homemade plant-based items such as cameralised salted walnut butter, plant-based ice-cream, and plant-based cheeses such as parmesan.