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Chef Zubair Mohajir, Fire Lily AcharChef Zubair offers a generous dose of delicious South Indian flavors with his online collection of achar. In his own words, “food is the language of love and memory,” and his cooking is a culmination of his heritage, life experiences, and extensive culinary training. These achar pickled condiments are a labor of love, made from a range of fruits and vegetables that have been preserved in oil and Indian spices. Add them to rice, lentils, tacos, sandwiches, and even Chicago hot dogs for a unique flavor experience you won’t want to miss!
Originally from Chennai, India, Chef Zubair Mohajir was a former financial analyst and began his career in the culinary field after getting laid off during the 2008 financial crisis. Starting as a prep cook and working his way up to sous chef in Chicago at Jean-Georges Vongerichten’s the Pump Room, Zubair studied French techniques and Southeast Asian flavors before joining Thomas Keller’s Bouchon as chef de partie in Napa. While there, he contacted the renowned Gaggan Anand to express his interest in an apprenticeship and was later invited to work at Gaggan in Bangkok. Returning to Chicago after six months, he launched his acclaimed pop-up Wazwan before opening his first brick-and-mortar restaurant in 2021. Two years later, he transformed the space into two concepts Lilac Tiger, highlighting South Asian street food, and the Coach House, his fine-dining restaurant. He recently opened his newest endeavor, Mirra, where diners experience a blend of Indian and Mexican flavors. Zubair has garnered industry acclaim as a 2022 Jean Banchet Rising Chef of the Year and a two-time James Beard semi-finalists—first in 2023 as Best Chef Great Lakes, and then in 2024, as Emerging Chef of the Year.
made with love by
Chef Zubair Mohajir, Fire Lily AcharChef Zubair offers a generous dose of delicious South Indian flavors with his online collection of achar. In his own words, “food is the language of love and memory,” and his cooking is a culmination of his heritage, life experiences, and extensive culinary training. These achar pickled condiments are a labor of love, made from a range of fruits and vegetables that have been preserved in oil and Indian spices. Add them to rice, lentils, tacos, sandwiches, and even Chicago hot dogs for a unique flavor experience you won’t want to miss!
Originally from Chennai, India, Chef Zubair Mohajir was a former financial analyst and began his career in the culinary field after getting laid off during the 2008 financial crisis. Starting as a prep cook and working his way up to sous chef in Chicago at Jean-Georges Vongerichten’s the Pump Room, Zubair studied French techniques and Southeast Asian flavors before joining Thomas Keller’s Bouchon as chef de partie in Napa. While there, he contacted the renowned Gaggan Anand to express his interest in an apprenticeship and was later invited to work at Gaggan in Bangkok. Returning to Chicago after six months, he launched his acclaimed pop-up Wazwan before opening his first brick-and-mortar restaurant in 2021. Two years later, he transformed the space into two concepts Lilac Tiger, highlighting South Asian street food, and the Coach House, his fine-dining restaurant. He recently opened his newest endeavor, Mirra, where diners experience a blend of Indian and Mexican flavors. Zubair has garnered industry acclaim as a 2022 Jean Banchet Rising Chef of the Year and a two-time James Beard semi-finalists—first in 2023 as Best Chef Great Lakes, and then in 2024, as Emerging Chef of the Year.
