DUBAI: For Dhrumil Mody, food has always been about bringing people together. Growing up in India, community was at the heart of every meal, whether with family, friends, or both.
That shaped his decision to pursue a career in the kitchen. He began with formal culinary training to build a strong foundation, before moving to the UK and US to further develop his skills.
In 2012, Mody arrived in Dubai, where he continued to push his creativity and expand his repertoire. Today, he is head chef of Canary Club, where he focuses on crafting innovative dishes while mentoring his team — all with a simple goal: “To create unforgettable flavors that make guests feel at home.”
Dhrumil Mody is head chef of Canary Club. (Supplied)
When you started out, what was the most common mistake you made?
That could be many things, but I’d say I used to overcomplicate things. And I was reluctant to ask questions of my seniors. I’d tell all young chefs right now: “Ask questions.” There are no silly questions. There are no bad questions. Just ask so you’re sure what you’re going to be doing in the future and what’s expected of you.
What’s your top tip for amateur chefs?
For me, stress and cooking don’t go together. The calmer the approach you take when cooking, the better the food will be. Expensive products don’t create an amazing dish. Simple ingredients made with love will give you an amazing taste. That’s what I think.
What one ingredient can instantly improve any dish?
A squeeze of lemon or lime. It changes the dish completely. It gives freshness and balance to the dish you’re creating.
When you go out to eat, do you find yourself critiquing the food?
I don’t mind taking criticism from people, but I don’t like criticizing chefs who have put a dish on the menu. The reason is this: the vision the chef had, and the reason he put the dish there… we cannot know. I don’t like criticizing chefs when I go out to eat.
What’s the most common issue that you find in other restaurants?
One thing I do notice is when restaurants serve bread at the table and it’s cold. I’m a bread lover, and if it’s not warm, it’s a big no for me. I’d rather not have it at all.
What’s your favorite cuisine?
There are many. I’m a very simple person when it comes to eating. I like uncomplicated dishes that are fresh. Coming from India, I have a soft spot for Indian food, like biryanis and dal chawal, but, here in Dubai, I love Latin American food — especially ceviches. We feature a lot of ceviches on our menu. I’m a big fan.
What’s your go-to dish if you have to cook something quickly at home?
I’m a big fan of pasta or a simple salad. My daughter and I cannot stay a day away from salad, and we both love pasta. So a simple pasta dish or salad usually makes it to our lunch or dinner table.
What customer behavior most irritates you?
Customers are always right. Whatever they expect, I give them that. But what does annoy me is when guests request changes that alter the essence of a dish. For example, we have an omelet on the menu that needs coriander. If a guest asks to remove it, the whole dish changes.
What’s your favorite dish to cook and why?
My daughter loves Chinese food, especially fried rice. Whenever I ask her what she wants to eat, she says fried rice, so we cook it together. It becomes family time. She loves chopping and sautéing, and we make it into a bonding activity. That makes it my favorite dish to cook.
What’s the most difficult dish for you to get right?
On a previous menu, we had seabass skewers, and they were very tricky. They required extra attention, because if they were even slightly overcooked, they became dry, and if undercooked, it wasn’t right either. That dish was always a challenge.
As a head chef, what are you like?
I don’t like to raise my voice in the kitchen. It’s easier to explain calmly than to shout. I’m very open to ideas and collaborative with my team. Of course, I give constructive criticism when juniors create a dish they want to put on the menu, but we work together on it. I like to take a calm approach, talk to the team, and explain respectfully why things are done a certain way. I want to create a healthy environment where my chefs don’t feel scared to talk to me. I believe this makes for a better, more creative workplace.
Chef Dhrumil Mody’s sticky lamb chops recipe
Sticky lamb chops. (Supplied)
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Lamb chop 300g
Lamb glaze:
Garlic: 40g
Brown sugar: 32g
Honey: 92g
Hoisin sauce: 60g
Oyster sauce: 80g
Soy sauce: 60ml
Sesame oil: 15ml
ԲٰܳپDzԲ:
Glaze preparation:
Mix all the ingredients ( brown sugar, honey, hoisin sauce, oyster sauce, soy sauce, sesame oil) in a saucepan.
Reduce the mixture over low heat until it thickens by half.
Separately, sauté the garlic in a different pan until fragrant and slightly golden.
Mix the sautéed garlic into the thickened glaze
Grill the seasoned lamb rack until nicely charred on both sides.
Brush the glaze generously on the lamb while grilling.
Continue cooking for an additional 4-5 minutes to achieve a perfect medium temperature.
Serve the lamb with torch-pokora chili and sliced lime.
