Redefining Party Catering with Shama

by Iyath Adam

For our interview article this time, we sit with Aishath Shamamath – Shama – the chef and creator behind Boons Bistro, known for their delicious and aesthetic party food set-ups.

Read on as we chat about how she started Boons Bistro and her vision for changing party menus in the Maldives.
 

Lonumedhu: First of all, tell us about yourself and how you got interested in cooking.

Shama: I wasn’t really interested in cooking when I was young. But I come from a very foodie family, where we would host big dinners for friends and family during different occasions. Food was and is a big part of everything we do and it was always the event that brought people together. That’s how I started cooking.

My parents are really good cooks, and my father especially liked to make unusual things, which is where I think I get my inspiration from. So, when I got into cooking, I began exploring and experimenting more with different types of food.

Lonumedhu: How did you start the Boons Bistro page?

Shama: During the COVID-19 pandemic, we used to do lunch packs for friends and family with different dishes. That was the initial Boons Bistro concept – I wanted to offer more varieties of lunch packs with options like salads and different proteins, things you don’t usually get.

In January last year, we started off with a menu and a weekly lunch plan built around that idea, where people could place their orders through an app and get their lunch delivered. All the cooking, recipe development and photography for the page were done by me – with lots of help from my husband, few friends, and family, of course.  

But the concept has involved now to include catering events. Our first catering event was in October last year, which we got when I posted a reel with the food and set-up I had done for my nephew’s birthday and a baby shower. Even though it was the first time that I had posted on social media, I’ve been making food for our family parties for a long time, so it felt like a natural thing to start.

Right now, our primary thing is catering for events. Other than finger foods, we also cater for breakfast, brunch, lunch, and dinner parties. We always try to maintain a balance between events and lunch packs, rather than try to do a lot and risk the quality of our food.

Lonumedhu: What do you focus on when coming up with dishes for both the lunch plans and catering menus?

Shama: The main dishes and meal plans are based a lot on my preferences. I don’t like to eat the same thing over and over again, which is one reason why the menu changes.

When I see something new, I like to experiment with it. I do a lot of research from Pinterest, websites, even cooking shows etc. and I try to create it with my own twist to it. Then, it’s added to the menu after we taste and adjust. I always try to think of things that people like to eat and give them different options. That’s why I decided to change the lunch menu weekly, and include healthier version of dishes, salads etc., so that there is always something new for people to try.

On the catering side, the menu is actually based on the food I used to prepare for family events. We have very limited food options to choose from for parties – it’s mostly short eats (hedhikaa) so we wanted to do something a bit different with specific set-ups and a bit more elevated finger food. I noticed that everybody wants to invest in dessert tables during parties, but not as much in their savoury menus – so my main goal is to change how people see party food and give them the option to try something a little different with a nicer setup.

That being said, each order is very much focused on the client and is always specific to their budget and preferences.

Lonumedhu: How do you maintain the quality of your food?

Shama: First off, the menu is designed in a way that a lot of the dishes can be prepped ahead, and it can be finished right on time for the event and remain as fresh as possible.

When buying food, there are specific places that I go back to over and over again to get the same quality of ingredients. But it is hard to get some ingredients in Male’. For me, it’s a bit difficult to get quality fresh fruits like grapes or strawberries on very short notice, so I always make sure to check out a few places to get the freshest version possible for clients.

Lonumedhu: Tell us about the prep process for a typical catering order.

Shama: For catering orders, we start the prep a couple of days ahead of the actual event day. Food prepping is a big part of it, and I have a lot of help from my family during this phase. The whole process is really planned out with set times for different tasks.

On the day of the event, the last two hours before the actual event time is the most hectic, because that’s when the food assembly and final execution take place. This part is always done entirely by me because there are specific ways that I like to assemble food. Everything is mapped out and timed so I have to be very focused during this time. The last thing which is prepped is the charcuterie board. The ingredients for it are also bought at the very last possible minute to keep everything fresh.

For the desserts, all of it is made by my sister, who is the baker of Boons Bistro. She makes the desserts at her house and takes them directly to the event venue where we do the final set-up with the other dishes.

Lonumedhu: What do you like making the most from your menu?

Shama: If I were to choose, I think it would be the salads and the veggie options on the menu. All of it is very carefully curated and focused on flavors so that people will enjoy it. But if I were to name one dish, it would be the stuffed sweet potato with pesto chicken, which coincidentally is the most ordered dish from the weekly menu too.

Overall, I really enjoy making all the canapes equally; from idea to execution, a lot of love and effort is always put into each and every one of them.

Lonumedhu: What’s your advice for people who want to start their own food business?

Shama: If it’s something you really want to do, then focus on it and try your best to make it happen.

I know that’s something everyone says, but as someone who didn’t have the courage to start earlier, I just want to say how important it is to believe in yourself and give new things a shot. It can be tough – this is a very hard thing to do – but if you’re willing to put in the effort and try hard, things usually work out in the end.

Lonumedhu: What do you see next for Boons Bistro? What are your hopes and plans for the future?

Shama: We’re planning to expand our catering service for larger venues and bigger guest lists. It’s definitely going to be a long process, but we’re working towards offering more varieties and options for our clients. We’re also exploring the idea of opening a restaurant or a café down the line.

It’s a lot of big plans, but I don’t think there are any limits when it comes to good food, so we’re just taking it one step at a time for now.

Lonumedhu: Is there anything else that you would like to add before we end the interview?

Shama: I would really like to thank my friends and family. They’ve always been the no.1 fans of my food, even way before Boons Bistro started and they’ve been my biggest support throughout this whole journey. They’re also the ones who pushed me to get out of my comfort zone and start this, so I’m very thankful for that. 

I also want to say a special thanks to my husband, who has been with my every step of the way. And my daughter, who is the biggest inspiration behind everything I do and the main reason why I've evolved as a cook over the years.

Lonumedhu: It was lovely to speak with you, Shama. Thank you so much for your time!