The brainchild of Manal Kahi and her brother Wassim, Eat Offbeat has teamed up with International Rescue Committee, a humanitarian group that resettles refugees to the US to broaden the scope of their cuisines while helping the refugees.
"We want New Yorkers to say, 'Wow, we're really lucky to have them here," says Manal, who employs the six refugee chefs from five countries and regions: Syria, Nepal, Tibet, Iraq and Eritrea. Together, they cook up more than 100 different recipes, according to New York Daily News.
"They don't have professional experience, but they're passionate about sharing their culture through food," Manal adds.
Manal has hired chef Juan Suarez de Lezo, of Michelin - starred kitchen Per Se, to train the women of food safety, technique and kitchen temperature and balancing of flavors. However, all cooks prepare their own recipes.
The food startup, Eat Offbeat, presently offers meals to groups of 10 or more. The cost of the food, on average is around $20 per person, and the meals include a salad, entrée, and one or two side dishes from at least three different cuisines or countries.
Customers can order the food from their website, and the company is planning to launch individual delivery service via apps this spring.
Anna Corcuera, one of the regular customers of Eat Offbeat, who lives in the Financial District, has ordered twice in a month from Eat Offbeat, for her office colleagues. She speaks highly of the Manchurians, hummus and lentils.
"My colleagues were amazed," Corcuera says. "It was a very strong flavor; very hearty, spicy and flavorful. We also tried a new dish with rice, cashews and chicken. I needed mostly vegetarian options, so they recommended the Iraqi Sumaq salad."
"We're eating good food and we're supporting these chefs. That was an additional draw," she continued.
