Zeen’s Cusinie; a modern infusion of tradition and innovation

Words by Imthishal

Most of the conventional recipes in the culinary world eventually fade away, hidden behind stuffy bookshelves found in attics of the retired. Unfortunately, gastronomy is just one of those things that are endlessly shifting and evolving. However, when it comes to Japanese cuisine the universal truth seems to be the complete opposite. Regardless the generation you are born into, Sushi bars have constantly been unwavering, dominating the market and its people. In simple words; the art of creating sushi never goes out of style, and Zeen’s cuisine seems to prove exactly just that. Unlike others, she puts her own touch into classic formulas, taking to consideration the palate of her local customers and what they agree to be is favourable. What draws her regulars back is the humble fact that she plays with flavours that we as Maldivians are familiar with and recognize. There is no greater achievement for a Chef then the ability to merge food with nostalgia.

It wasn’t my idea. It was my children who pushed me into it, I think they saw the potential. That was when I started discovering the varieties of sushi rolls, I could present, and that’s when it all began. Every week I’d get more and more request, I realize just how high the demand for it was.

Sushi is different for all of us. It is something we crave every now and then. Something we always want. Unlike any other cuisine, Japanese dishes were always a family favorite. I didn’t think I had the ability in the beginning, however once I started, I realized I was able. I did a lot of research and that is solely what led me to where I am today. Ultimately, I knew I had the ability to do it, so I created my own rolls and recipes. Fusion sushi is what I wanted to do; it is so different from the authentic. I wanted to get the attention of Maldivians, I wanted to present something Maldivians would really like. That was the whole point.

Whenever I talk to people, the first thing they think of when I say sushi is; ‘it’s all raw’, and they say ‘yuck I’m not going to eat that’. I wanted to make a change in their perspective. That is why I wanted to switch to fusion, so I can make people understand it is something they too can enjoy. There are customers who have never had sushi in their life, and they had ordered from Zeen’s cuisine and they loved it, they absolutely loved it.

It’s not easy to serve an anonymous crowd. You must be sure of what you are presenting, it has to be perfect. The quality of the rolls and the presentation should be perfect. I would say communicating with your customers is the key. I love every day of it, I put my heart and soul into every order. I try my best to give my all to every customer.

When I started, I did my research, but after 6 months I grasped that it wasn’t enough. That is when I went to Tokyo Sushi Academy. This is where I learned more of the basics; how to cook rice and handle raw meat. More importantly, it was a new experience I wanted to go through so I could appreciate Japanese cuisine and sushi better. Which helped inspired my own concepts.

I would say my menu is built in a way that it caters to a wide range of people who want to try a little bit of everything. I have rolls that are; vegan, seafood, chicken, tuna and a lot more. When it comes to making them, it just clicks. Most of the time I get my ideas when I’m in bed trying to sleep, and I keep thinking of something new I want to create. Usually on the first try it comes out beautifully.