Chicago welcomed a distinctive new restaurant this year when chef Zubair Mohajir opened Muhajir, a project that draws directly from centuries-old culinary traditions along historic spice routes. The restaurant explores themes of migration and cultural exchange through its menu and approach to cooking. Mohajir, already known for several other local concepts, has described the space as a personal milestone that connects family history with broader global narratives. ([1])
Tracing Family Roots Through Food
The restaurant’s name carries deep personal meaning for its chef. “Muhajir” refers to one who migrates, a term tied to the partition of India and Pakistan and to Mohajir’s own family lineage that reaches back to southern Basra in Iraq. That region once sat at the heart of major spice roads, a fact that shaped the chef’s decision to build a menu around movement, trade, and shared histories rather than a single cuisine.
Mohajir has long explored ancient influences in his earlier work, particularly at Coach House, where he examined pre-Crusade traditions from southern Spain and Portugal. Those explorations revealed layers of Muslim, Christian, Jewish, and Southeast Asian contributions along the same trade paths. Muhajir extends that inquiry further east, following the routes from the Iberian Peninsula through the Mediterranean and Levant to southern India.
Live Fire as the Core Technique
Central to the restaurant’s identity is its reliance on live fire rather than conventional gas or electric equipment. Mohajir noted that the decision felt inevitable once the historical story took shape. Growing up in India, he recalled homes without widespread gas stoves, where open flames defined daily cooking.
The choice also returns the kitchen to elemental methods that highlight the ingredients and the passage of time. Wood fire becomes both a practical tool and a narrative device, allowing the team to present dishes that feel connected to the eras they reference without modern shortcuts.
A Duck Dish Anchored in 927-Year-Old Traditions
One preparation stands out for its direct link to a recipe nearly a millennium old. The duck experience begins with a whole bird that is broken down on site. The crown is dry-aged for seven days, the wings yield a jus, and the legs are confited. Each day the crown is finished over the fire and presented on an ornate Turkish platter alongside black raspberry achaar, rice, crisp skin medallions, and a spice blend drawn from the original formula.
That blend includes cumin, coriander, cardamom, toasted pine nuts, red wine vinegar, and fish sauce. The result illustrates centuries of cross-cultural exchange among Roman, Muslim, Jewish, and later influences. Diners witness the process in the dining room, where ducks hang visibly over the fire during service.
Complementary Spaces and a Sense of Belonging
Behind Muhajir sits Bobo, a bar developed with partner Jacob Dela Cruz. The name honors Dela Cruz’s father and carries a lighthearted Tagalog meaning. Guests often move between the two rooms, creating a fluid experience that encourages exploration of both the serious historical focus of the restaurant and the more playful atmosphere of the bar.
Mohajir has spoken of the project as the professional home he has sought throughout his career. After opening multiple restaurants, some of which he helped build for other chefs, he now oversees a kitchen that feels like a culmination of years of work. Investors include regular guests rather than large firms, which has allowed the team to refine operations through repetition and direct feedback.
Looking Ahead
Early operations have brought the expected intensity of any new opening, yet Mohajir reports a growing steadiness in addressing challenges. The methodical approach developed across prior projects now supports daily decisions without the earlier sense of constant crisis. He plans to remain at Muhajir for the long term, viewing it as the place where his interests in history, migration, and hospitality finally converge.
AI Disclaimer: This article was created with the assistance of AI tools and reviewed by a human editor.