The Dubai chef on tradition, tastes and Timbuktu Market.
The waves are lapping at the InterContinental Maldives Maamunagau Resort, an IHG Hotel, the smell of lamb ouzi fills the air and chef Kunwal Safdar is introducing her next dish. Born in London and living in Dubai, the talented entrepreneur has been cooking up a storm at home and beyond. She shares her journey from supper club to special guest chef, and her next venture at Timbuktu Market Dubai.
Kunwal Safdar is the mastermind behind Moreish By K. During COVID-19, while most of us were baking banana bread, she started a side hustle. She sent out soup care packages and created a culinary community. After lockdown restrictions were lifted, the supper club launched in Dubai.
Starting the supper club
Moreish By K is a powerhouse on the supper club scene, and sets the standard. The dinners are held in Kunwal’s sophisticated Dubai Marina home, which boasts amazing artwork and Palm Jumeirah views. Guests can choose from the Chef’s Table in the kitchen for up to five people, or the Privé in the main dining for up to 12 guests. She has fed groups of families and friends, and birthdays, corporations and royalty.
Moreish By K serves Punjabi and Persian food, and is inspired by her own cultural heritage. The menus make you rethink the region’s cuisines – so much so, the elevated take on the humble samosa has been a viral hit.
She smiles: “The most significant influence has been my grandmother. Her love for cooking and the traditional recipes she shared sparked my passion for the culinary arts, and laid the foundation for my approach to food. Her teachings continue to shape my cooking, inspiring me to explore and incorporate new ideas while honouring the traditions she passed down.”
What sets the supper club apart is the charismatic host, Kunwal, who possesses a natural gift for storytelling. Not only does she ooze an infectious enthusiasm, sharing the history of the dishes, but she can effortlessly engage with every guest. She draws out even the quieter ones, never intrusive and always with warmth.
She reveals: “Storytelling has always been crucial. The narrative approach is not just a way to share recipes, it’s an essential part linking what we have created with what we have designed. We realised it added a personal and emotive layer. It was a conscious choice to incorporate storytelling, as it enriches the overall experience and fosters a stronger connection with our guests.”
From Dubai to the Maldives
In the summer of 2024, Kunwal Safdar made history as the first chef to create Persian and Punjabi food at InterContinental Maldives Maamunagau Resort, an IHG Hotel. FACT visited the residency, and we ate our way through the marvellous menu of Smoked and Fried Feta, Rose and Kale Pakora Chaat, Tandoori Chicken Puri Tacos and K’s Special Lamb Ouzi.
She recalls: “Crafting the menu was an exciting journey that blended cultural heritage with local influences. The inspiration came from a desire to authentically represent Middle Eastern, Punjabi and Persian cuisines while integrating the unique flavours and ingredients of the Maldives.”
Cooking in the Maldives has its own challenges. The country is made up of 1,192 islands, and rare ingredients have to be imported. She reflects: “I had the opportunity to explore and incorporate Maldivian ingredients and spices. The fresh seafood, tropical fruits and aromatic spices in the Maldives offered a wonderful palette to work with. This combination allowed us to create a menu that was both familiar and innovative, offering a unique gastronomic experience.”
On the market
Kunwal is now joining Timbuktu Market Dubai in Barsha Heights. Drawing inspiration from one of the oldest food markets in the world, Borough Market, London, it brings together local as well as international chefs. Expect flavours from around the world, and foodie fans to sit, chat and, of course, eat with, thanks to the communal seats. Moreish By K’s menu will range from artisan samosas to breakfast dishes.
She enthuses: “Looking ahead, I have a five- to 10-year distribution plan. We’re collaborating with manufacturing units to enhance our artisan samosa, and there is a special honey brand that has been well-received. Our aim is to develop successful and sustainable food products. And, the supper club serves as a central hub for feedback and a community, essentially it acts as strong focus group.”
Kunwal’s future looks set to be momentous, mouthwatering and moreish.
GO: Visit https://moreishbyk.ae for more information.
