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Eat Green

At EAT GREEN, explore an amalgamation of wholesome recipes that deeply nourishes your body, mind and soul without compromising on flavor.

Join us and discover the joy of a balanced diet as we bring you an exciting array of soups and salads, crafted to urge to #THINKFRESH as we raise the concept of wellness to new heights.

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GOURMET FOOD COMPANY

The GOURMET FOOD COMPANY presents you with a treasure trove of fast-food delights, featuring artisan sandwiches, burgers, and wings. Here, you will immerse yourself in a culinary journey that brings you street food from all across the world – crafted distinct flavors, bringing you a #SIMPLYGOURMET experience.

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The Team

SADIA MUSTARI KARIM

Founder

With the launch of Verte, Sadia Mustari Karim is pleased to bring to life a long-held dream she had – one that has now finally became a reality.

Verte is the first restaurant to have been launched fully under Sadia’s direct supervision. During the last 2 years, she has been deeply involved with studying fine-dining and the culinary arts industry – a subject very close to her heart. As the Head of Hospitality and F&B Operations at Agile Minds Corp, she is always working on projects and research related to the hospitality industry.

“What I wanted to create was a wild and free-spirited culinary experience where guests would be blown away by a whirlwind of fragrance and flavors.”

Chef Isa Azim

Executive Chef

A Culinary Artisan with 13+ Years of Global Experience
With over 13 years of hands-on experience in the culinary world,Chef Isa Azim has carved a distinguished name for himself in the kitchens of international franchise hotels and renowned restaurants. A seasoned professional, Isa has mastered a variety of global cuisines, bringing a deep respect for tradition and an eye for innovation to every dish he creates.


Chef Isa’s culinary journey began with a passion for flavors and a commitment to excellence. Over the years, he has refined his skills under the roofs of prestigious international hospitality brands,where he was exposed to high pressure environments, diverse culinary cultures, and world-class standards.

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