Amăn, Chef Zubair Mohajir’s latest venture, is an all-day restaurant with a heavy dose of South Indian flavors without being traditional. Amăn will feature a tasting menu at night, but a casual vibe by day.
In Chef Zubair's own words, 'Food is the language of love and memory'. His cooking is a culmination of his family's Indian heritage, his childhood spent in the Middle East, his culinary training alongside top chefs in the US, and his apprenticeship in Thailand. His culinary journey has been nothing short of extraordinary. He worked in Banking and social media marketing for about 14 years before finally taking the step to pursue his passion in culinary arts. Starting at the bottom, he worked his way up to become the Sous Chef to Chef Jean George at the Pump Room, work at Thomas Keller's 1 Michelin Star Restaurant Bouchon and land an apprenticeship at Gaggan,Thailand.
He has created these delicious achars, a popular pickled condiment in the Indian cuisine. They are made from a variety of vegetables and fruits preserved in edible oils with a mix of Indian spices. Achars add a tangy, sweet, and salty heat to any dish they are paired with, be it rice, lentils, tacos, sandwiches or even a Chicago hot dog!