Flip through the latest issue of Gulf Weekly.
When it comes to food I have to admit tobeing a glorified junkie. I’m the girl that eats a greasy, cheesy burger at 3amand the only salad you’ll find me nibbling is usually the lettuce and tomatoplaced in the bun around it.
When I was sent to review an organic cafemy initial thoughts were ‘great ... I’m going to starve!’ Although a littlehesitant, I mustered up the courage and made my way to the Organic Food &Cafe located on the second floor of Seef Mall’s West extension.
I asked my vegetarian colleague Ana to joinme as I figured it would be right up her alley … and it was. What I didn’texpect was how much I would enjoy the experience too.
We were greeted by Ali Al Khalifa, anorganic convert and the managing director of Good Food. He brought thefranchise café and grocery store concept to Bahrain and opened for business ayear ago.
The 26-year-old said: “Although I knewabout organic food it wasn’t until I moved to the US to study at universitythat I became an enthusiast – it was so easily accessible there.
“When I moved back to Bahrain I couldn’tfind a choice of organic fare anywhere, although nowadays things are changingfor the better.”
As one of the pioneers of offering ahealthy alternative to the kingdom’s consumers, he first came across thebusiness concept whilst on a trip to Dubai and met its like-minded owner, Nilsel Accad.
“I decided then and there to quit myinvestment desk job and bring the franchise to Bahrain,” said Ali, although atfirst it proved a struggle to win over a sceptical audience. “When we firstopened few people appeared to understand the organic food concept.
“But once they tasted the difference theywere quickly on board. The advantages were so clearly obvious – we’re talkingfood that isn’t full of chemicals or growth hormones. Organic food is grown inharmony with nature and is a lot more nutritious. It not only tastes good butis better for you.”
His aim has been to create a one-stop shopfor people who want to live a healthier lifestyle with his supermarket … andthe café simply dishes up a taste of what could be created at home.
Its decor has a rustic, down-to-earth vibein a ‘loft-like’ environment. The restored wooden chairs and tables were savedby Ali after being discarded by their former owners. And a bright chandelieroverhead has been designed out of glass bottles.
Aside from a busy grocery store, the caféhas become a favourite haunt for mall-goers. The place was packed with peoplechilling out, a mixture of those enjoying one of the massive salads withfriends whilst others sat alone sipping a smoothie and reading a book.
My vegan colleague started with a GreekSalad (BD2.6) and I opted for a Chicken Caesar Salad (BD2.8) because I love my meat. It’s amazinghow different the texture and flavour of a free range chicken tastes, at firstI thought it was just the way it was grilled.
The sauce is what stole the show and ChefUttam Bhunia told me that the dressing was based on honey and parmesan. I madea mental note to go hunting for a supply afterwards.
I am guessing that’s how Ali gets customershooked on a health kick – all the ingredients used to make the meals on themenu are available in store.
Ali then suggested a Thai pumpkin curry(BD4.2) for my co-worker and a Thai green chicken curry (BD4.5) for me.However, instead of having it with a side of rice we were offered plates ofquiona, a grain like seed that resembled couscous.
Ali lives in Manama with his fatherMohamed, mother Thoraia Al Salem and siblings Ahmed, 20, and Lulwa, 13. Thefamily is now not only supportive as far as his business venture is concernedthey have also committed to backing the campaign to promote organic produce ataffordable prices. He now aims to convince the rest of Bahrain.
Ali said: “Hopefully I will get Bahrainhealthy again and convert people to go organic and make it a part of theirlifestyle.”
