Long before he got into the food industry, Colaba resident Chuba Jamir had made his interest in the field amply evident to his family. He’d assist his mother and grandma with cutting and chopping, and keep them on their toes with his steady stream of questions. By the time he was seven, he was impressively well-versed with the food of Nagaland, from where he hails. “In Naga culture, food is treated as sacred. Quite early on, I began learning different techniques and flavour combinations. The simplicity of my mother and granny’s personalities, reflected in their cooking. It left a lasting impression on me.” 

(From left) Anishi with smoked pork, pork momos and pork made with dry bamboo shoot