Authenticity on a Plate: The Story Behind Mumbai's Beloved Kerala Cloud Kitchen

Even though she was inspired by her mother, who was a fantastic cook, she started exploring the culinary world only after she moved to Mumbai post-marriage. “I couldn't find authentic Malayali food in Mumbai back then. We had to cook ourselves as there were no delivery apps back then,” she explains.

So what first began as a necessity soon transformed into a passion. Sara's husband, Chef Vinod G Nair, gave her the needed encouragement. Together, they run a cloud kitchen in Mumbai called ‘Nair on Fire’, offering the best of Kerala cuisine. The venture is supported by Toral Sanghavi, founding partner and brand architect. Their kitchen epitomizes home-style Kerala food. It’s about cooking with love and authenticity. Their clientele includes the likes of Hrithik Roshan, Anushka Sharma, Nayanthara, Gauri Khan, Piramals, Goenka, Supriya Sule among others.

Sara and Vinod’s kitchen was a blessing for many during the lockdown. “We converted our small Bombay kitchen into a production unit,” she laughs, adding, “We were lucky; the government allowed food delivery to continue.” They have now moved to a central kitchen and deliver across Mumbai. “It’s still like cooking at home. Every dish has its own unique masala. We don’t just boil meat and toss it in curry,” asserts Sara.

Sara’s cooking philosophy reflects her resolve to stay true to the roots. “For us, biryani isn’t just biryani. We make every masala from scratch. Each dish is a celebration of flavours,” she says. It’s no wonder then that her clientele has only increased after initial skepticism. “People would tell me my style of biryani wouldn’t sell. But now, it’s one of our most popular items,” she beams with pride.

Sara and Vinod’s have brought their “Nair on Fire” kitchen to Hyderabad for the Kerala food festival at The Westin Mindspace, Hyderabad. “Hyderabad is great, but I was a bit disappointed with the fish,” Sara admits, adding, “In Kerala and Mumbai, we are spoiled with fresh seafood. The flavours here just didn’t pop as much.”

Discussing Kerala cuisine, Sara outlines the significance of traditional cooking methods. “We cook every element separately. For instance, a beef roast, fry, and curry are all cooked differently. This attention to detail brings out the true essence of the dish," she says.

Her passion goes beyond cooking. She is also keen on the cultural and health aspects of food. “Ayurveda plays a big role in our cooking. We follow the traditional practices for better health,” she says.

Realising the fact that not everybody loves to experiment with new cuisine, Sara says, she has tried the concept of flying plates during events. “Small portions that let people taste a variety without waste. It’s perfect for introducing new flavors," she adds.

Sara's story is testament to the fact that the culinary greatness often lies outside the classroom. Her rise from a non-cooking tomboy to a most sought-after chef is thanks to her an unyielding commitment to authenticity. “It’s about connecting with your roots. Cooking is not just a skill, it’s a way to keep traditions alive," she signs off.

Food is a powerful link to our heritage. Through ‘Nair on Fire’, Sara and Vinod bring a piece of Kerala to every table they serve.