In the bustling metropolis of Mumbai, where the culinary scene is as diverse as the people who call the city home, there exists a hidden gem that brings the authentic flavors of Nagaland to the forefront. Naga Chukka, a cloud kitchen founded and helmed by the talented chef Chuba Jamir, has been quietly making waves in the city’s gastronomic landscape.
A native of Chuchuyimpang village and a resident of Mokokchung, Chuba Jamir’s journey to becoming a renowned chef in Mumbai is nothing short of inspiring. In a conversation with him, he shared, “My culinary journey began far from the bustling streets of Mumbai. I completed my schooling at Queen Mary Higher Secondary School and graduated from Fazl Ali College. Following that, my passion for food led me to Kolkata, where I pursued my master’s in hotel management.”
Chuba’s dedication to his craft led him to the iconic Taj President Hotel in Mumbai, where he specialized in Italian cuisine for two years. He then expanded his repertoire by delving into the art of baking for an additional year. However, his thirst for knowledge and a desire to explore different culinary traditions took him across the ocean to the United States, where he embarked on a year-and-a-half-long chef trainee program in West Virginia.
The dream of owning his own café or restaurant had always lingered in the back of Chuba’s mind, but his insatiable hunger for learning and travel kept it on hold. He had been planning to return to the United States in 2020 to further his culinary adventures when fate intervened in the form of the COVID-19 pandemic. What initially seemed like a setback turned out to be a blessing in disguise.
“I wanted people here to experience our food and culture, to understand its diversity,” Chuba explained. “So, I started with a small cloud kitchen by the name Naga Chukka, and people began to savor my food. It’s solely through social media and word of mouth that I run this kitchen. I’m not affiliated with any food delivery platforms at the moment. In fact, it’s a challenge to operate without them, but by the grace of God, well-wishers, and social media, the word about my kitchen has spread, and that’s how I attract my clients.”
At Naga Chukka, Chuba Jamir’s passion for cooking shines through in every dish he creates. The menu offers a delightful range of authentic Naga dishes, showcasing the rich and diverse culinary traditions of Nagaland. However, Chuba’s commitment to authenticity goes beyond the menu; he ensures that most of his local ingredients are sourced directly from Nagaland to serve genuine, unadulterated dishes rather than trendy fusions.
It has been two years since Chuba embarked on this culinary adventure, and Naga Chukka has become a beloved name among food enthusiasts in Mumbai. Located in Santacruz East, the cloud kitchen delivers across Mumbai and even ships its delectable pickles to various states across India. Yet, it’s not limited to home delivery; Chuba’s kitchen occasionally hosts intimate dining experiences, allowing patrons to relish his creations in a cozy and welcoming atmosphere.
Naga Chukka’s reputation has not gone unnoticed. NCF Mumbai, a regular customer of Chuba’s catering, attests to the quality and authenticity of the food. Moreover, celebrities like Shruti Haasan, Konkona Sen, Dilip Tahil, Athiya Shetty, and Zuchobeni, among others, have become fans of Chuba’s culinary magic.
As we conclude our conversation, Chuba Jamir reflects on his journey from Mokokchung to Mumbai, from learning Italian cuisine to mastering Naga delicacies. He says, “Cooking is my passion. I specialize in authentic Naga cuisine and also explore other Northeastern cuisines. My mission is to share the flavors of Nagaland with as many people as possible, and I’m grateful for the support and love I’ve received from this incredible city.”
In a city that thrives on innovation and fusion, Naga Chukka stands as a testament to the power of preserving tradition and authenticity. It’s a place where the heartwarming flavors of Nagaland find a new home in the bustling streets of Mumbai, thanks to the passion and dedication of Chef Chuba Jamir.