At Muhājir, chef and restaurateur Zubair Mohajir turns culinary history into a contemporary dining experience. The Chicago restaurant follows historic spice routes linking the Iberian Peninsula, the Mediterranean, the Levant, Basra and southern India--the region where Mohajir's family roots lie.
Food is cooked over wood fire, a choice inspired by the chef's memories of his grandmother's home in India and the restaurant's emphasis on traditional cooking. One signature dish draws on a 927-year-old recipe from southern Spain, shaped by Roman, Muslim and Jewish influences.
The duck is prepared in several parts: its crown is aged for seven days and finished over the fire, while the legs become confit and the wings are used for jus. The dish is served with duck rice, black raspberry achaar and a spice blend featuring cumin, coriander, cardamom, pine nuts, red wine vinegar and fish sauce.
A bar called Bobo, created with Mohajir's partner Jacob Dela Cruz, complements the restaurant with a more playful atmosphere. The two spaces are connected, giving guests a shared experience that pairs historical storytelling with hospitality.
By bringing centuries-old recipes into a modern restaurant setting, Muhājir shows how food can connect culinary traditions--and help keep them part of the future.
