Chef Farha Naaz: Creating Modern Northeastern Cuisine through memories and experimentation
Chef Farha Naaz popular for her Master Chef appearance from Assam blends tradition and hyperlocal ingredients to craft unforgettable pop-up menus that reimagine Northeast Indian food. One of her successful popups was at Raen restaurant in Leela Hyderabad where she included some of her signature dishes and a few totally new ones. Her story is as exciting as her food inspired by the culinary traditions of the Seven Sisters, which she presents in a new light as she travels across India. She is currently in Hyderabad to guide two upcoming restaurants who wish to have northeastern cuisine on their menu.
Chef Farha grew up immersed in the food and culture of the Northeast. Her culinary influences stem not just from tradition, but from real experiences—home kitchens, tribal kitchens, riversides, and the vibrant food culture she encountered on her travels. “Most of it has come from memories,” she says, “from my travel story, from kitchens I’ve been to.”
From Agriculture to Artistry
Originally an agricultural engineer, Farha did her B.Tech in Agriculture, where a food processing subject sparked her culinary curiosity. However, she never had the opportunity to pursue cooking formally, as her family wasn’t supportive of a culinary career. It was during the pandemic lock down that she began experimenting in the kitchen. Later, she worked at a restaurant startup in Guwahati, which further ignited her passion.
Experimental Yet Rooted in Tradition
Farha’s food isn’t traditionally Northeastern—but the soul of the region runs through every bite. “I bring traditional flavors and cooking techniques into a modern setting,” she explains. Her mission is to showcase the diversity of Northeastern ingredients in a way that’s approachable and exciting for a wider audience, particularly those unfamiliar with dishes beyond smoked pork or fermented bamboo shoot.
Curating Stories on a Plate
Her menu is often born from deeply personal moments. One entire pop-up menu was conceived during a train journey without internet—just her notebook, music, and a stream of culinary ideas. She pairs ingredients instinctively, inspired by what she sees and smells in local farmer’s markets.
Recently Chef Farha Naaz concluded one of her most successful popups at Raen restaurant at Leela Hyderabad where she included some of her signature dishes and a few totally new ones.
Signature Creations
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Datshi Dumplings in Chili Cheese Sauce: Inspired by fermented cheese in Arunachal and Bhutanese datshi, she pairs juicy dumplings with a pungent chili-cheese sauce.
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Joha Rice Pudding: A traditional Assamese dessert reimagined.
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Mango Prawn Noodles: A beloved lockdown experiment.
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Bihu Jolpan Dessert: A tribute to the harvest festival—curd, poha, coconut, and sesame transformed into a plated dessert.
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Hando guri Dessert: A nostalgic twist on a cereal breakfast of sticky rice flour and tea, made with mascarpone and chai reduction.
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Yakhni Arancini: Inspired by the Assamese Muslim community’s joha mutton pulao, turned into crisp arancini balls.
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Pani Pitha Crepes: Thin rice crepes stuffed with smoked duck or smoked cauliflower, reinventing a typical breakfast item.
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Patot Diya Maas: Her version of sushi—sticky rice and mustard-paste fish.
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Maati Dali Mangsho & Lamb with Silken Dal: Homestyle meat dishes enriched with regional spices like panch phoran.
Hyper-Local Ingredients as Heroes
Farah uses rare and hyper-local ingredients like:
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Omita Khaar: Banana stem ash water used for gut-friendly alkaline dishes.
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Sawtooth Coriander: Aromatic herb from the Northeast.
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Kazi Lemon: Indigenous citrus used in fish and meat dishes.
Some Specials that Use Seasonal Produce
Orange Blossom Salad using pickled beet, poached plum, labneh, Orange segments with honey chilli garlic drizzle
Charred Tomato Soup
Pushka Pitika – North Eastern Pani Puri with Tiger Milk, Thekera Water and Charred Raw Mango Water
Kaskol Bor – Raw Plantain Fritter
A Pop-Up Chef with a Vision
Farah is currently focused on pop-ups to introduce her food to a wider audience. “Many people don’t know that Northeastern food can taste this way,” she says. Her dream is to open a restaurant that celebrates this philosophy.
Cultural Custodian & Culinary Artist
From Silchar to Guwahati, with influences from Mizoram and Arunachal, Chef Farha Naaz brings a refreshing, deeply personal lens to regional Indian cuisine. Each dish tells a story—about memory, migration, and meaning.
