“Food connects people,” says Nader Al Aisari, the self-made cool chef of Oman who is on a mission to put Omani cuisine on the global food map.
“In Middle East, we put food in a big platter and everyone eats together; there is no one high or low, everyone eats together, that’s where we connect with people. Food brings people together. That’s where I come in,” explains Nader, the HR professional-turned-celebrity chef.
Chef Nader Al Aisari has established himself first in many areas. He is the first Arabic chef to appear on the Top Chef Middle East, the Arabic version of the reality culinary competition television series, the first Omani chef to be featured on National Geographic, and the first Omani on Vice Channel with his food show Munchies. Nader is dreaming yet another first to add to his cap: the first Michelin star in Mideast and Oman.
But unlike other chefs, Nader’s career path began in a different direction. He had never dreamt of being a cook. It was during his MBA studies in Malaysia that Nader began his stint at cooking, after missing home-cooked food. “I never liked to complain about the food, I liked my mom’s cooking. Then when I started studying in Malaysia, and I used to call mom on phone to know the recipes and began to cook. My friends used to come home to have my food.”
His life changed when he was invited to contest at the Top Chef Middle East. His uncle Aziz Al Masroori was a great inspiration to him. “He was a very good cook. He taught me to make seafood, grilled meat and roasted lamb. He used to try new recipes and one of them is still my most sought-after dish today. He died the day before I opened my restaurant.”
Nader had quite a following at his workplace when he used to bring his packed lunch to the office and his colleagues used to flock around. He got an offer to provide lunch boxes to corporate events and he began the novel concept of bringing a 5-star gourmet lunch to the office desk. His fine-dining restaurant Tanzanite currently provides only catering services to private events.
Nader is a master at concocting his own mind-blowing recipes that are a sheer gastronomic delight. “Recently at the Dubai expo, I prepared something simple, the Omani Shuwa with Kabuli pilau, and added the Omani pomegranate from Jebel Akhdar, especially in the tamarind on the mishkak. The guests loved it! Sometimes, I use Omani Luban in my dishes, when we use dry smoked fish, I put them in a covered burner like it’s used traditionally.”
His signature recipes are a sumptuous fusion of different cultures that once influenced Oman. His popular dishes include the Omani Shuwa, a succulent lamb roast done to finesse in an underground oven; Lobster slider, a special dish on crayfish; mishkak, skewered meat marinated in tamarind sauce; duck and rabbit cooked in coconut sauce, a dish of Zanzibari and Indian origin. He loves to give his patrons a sample of all his rare treats. “Instead of a big dish, I like to give them room for small dishes so that they get a taste of everything.”
Nader is nicknamed the ‘king of sauces’ among other chefs after his trademark speciality sauces with secret recipes. He is planning to launch his new line of sauces, which includes different marination sauces, vegetarian, tamarind, and Shuwa sauce. He is also thinking of venturing into yacht catering and has been also requested to provide his service at private jets, to cook special meals on air, something he’d love to do.
Today, Chef Nader has his Tanzanite Food Truck at Burj Khalifa Park, near the Dubai Fountain, and a restaurant of his own at the Expo 2020 Dubai. Nader says he provides “elevated comfort food” for all. People love his Italian risotto, especially with mushroom, or seafood with saffron, either prawns or calamari.
Nader has attended several expos and had training in Le Cordon Bleu, the French culinary technique at London and Los Angeles. He has also been lucky enough to learn under the master chef Lucas Maes at his celebrated restaurant in Tenerife, the Canary Islands in Spain.
Chef Nader admits there were moments when he had worried whether he had chosen the right career. But, every time “I wanted to quit, somebody would call me and compliment me about the dish they had at some event or party, which I had catered. These customer feedbacks drive me forward.”
When Nader started his journey as a home chef in 2010, there were few Omani men on the culinary scene. “Men were shy to say they were cooks. But now the social media has made them more confident and more men tout their cooking skills now. Start small, you will never know where you’ll end up,” he says.
The Tanzanite chef has gained wide popularity after his TV shows. He recollects how he was able to get off scot-free after being held at the Dubai airport customs for a chef knife in the baggage. The Police Chief recognised him from the cooking show, his wife being an Omani. “These moments are motivating and lead me on.”
Nader will be in Dubai over the six months of the Expo 2020 Dubai and will be featured at Rising Flavours restaurant where he is all set to spread the word for Omani cuisine.
“I love Oman. Oman is my country and I’m proud of being an Omani chef. I believe I need to popularise Omani cuisine abroad. It’s the right time for us to showcase ourselves. Usually, when they hear the Middle East, they say ‘hummus’. But there’s more to it. Come and taste the variety of cuisines here from Dhofar, Sharqiyah or Muscat. I want to be the ambassador of Omani cuisine and bring them before the world.”