Chef Sara Jacob Nair On Transforming People's Perception Of Kerala Cuisine
The woman behind NairOnFire gets candid on her journey from a corporate career to creating a cloud kitchen
She may not don the chef’s hat in the literal sense of the word, nor has she acquired any professional training in cooking. But having grown up watching her mother cook, inspired chef and founder of NaironFire, Sara Jacob Nair’s switch from a successful corporate career into the food space evolved from a steady demand for her delicacies from friends and celebrity clients like Hrithik Roshan, Anushka Sharma, Gauri Khan and more.
Nair has since transformed the way people perceive Kerala cuisine. And in an exclusive conversation, over a meal at the Renaissance Hotel in Bengaluru, she traces her organic journey into the food space, highlighting the importance of following one's passions with conviction.
You May Also Like: For Chef Kunal Kapur, Nostalgia Is His Sharpest Ingredient
You have consciously stayed away from opening a restaurant despite the popularity of your brand. What is the thought process behind this decision?
As a chef, of course, I do dream of having my own space someday. But we’ve taken a slightly different path. Instead of rushing into a restaurant, we focused on getting our act together—building systems, streamlining operations, and gradually introducing the audience to the depth and diversity of Kerala cuisine. Along the way, we also realised how complex the restaurant business can be—between high rentals, BMC regulations, staff issues, and tight margins, it’s not easy. So while we haven’t ruled it out completely, for now we’re really enjoying the delivery and catering format. If the right partner shows up, maybe we’ll take the plunge.
How did the collaboration with Renaissance Hotel happen?
We had previously done a pop-up with Sita Lekshmi, the GM at Renaissance Bengaluru Race Course Hotel, when she was in another hotel. We stayed in touch, and when the opportunity came, it felt natural to team up again.
Are cloud kitchens the way forward with more people opting to order in from food delivery apps? There’s no one-size-fits-all. Eating out still has its charm—meeting people, the ambience, the entire experience. But for a niche cuisine like ours, cloud kitchens have been great. They're not only more profitable but also allow us to be nimble and creative without the heavy costs of a dine-in setup.
You mentioned your take on pani puri had a Mallu twist. Any other playful innovations like that?
We’ve done Olan Risotto, a Porotta Roll laced with pepper roast, a favourite Idiyappam Khowsuey with raw mango curry, and one of our top sellers—Cassava Pathiri Tacos with jackfruit or lamb roast. We like to reimagine without losing our roots.
You May Also Like: Chef Dom Fernando On How Food Holds Memory And Culture
You’ve said your mother was a far superior cook. What are your earliest food memories with her?
My mom was a highly imaginative and instinctive cook and that’s something you cannot learn, though I would like to believe that I inherited that gene from her. I’d sit at the kitchen table after school while she cooked every day and chat, as that was our time together. I learnt by watching her, asking questions and following the spices and flavours. Then there were summer vacations with my grandmother, where chores were compulsory for all kids and as I grew older, she taught me some traditional techniques of cooking like an Olarthu.
In the early days of your cooking venture, you held a corporate job. What was your day like then?
Hectic! I’d be at work, sneaking in calls with my team to plan menus and prep. Weekends, which were once about catching up on movies and eating out, became about cooking for others!
Were you ever apprehensive about quitting your job?
Absolutely. For almost a year, I was juggling both and constantly second-guessing. It’s scary to give up stability. But at some point, you have to back yourself.
What’s your advice for budding entrepreneurs?
Passion is important, but discipline is what sustains you. Surround yourself with people who understand your vision and help execute it.
You May Also Like: The Ritual Of Dining At The Loya
What are the biggest misconceptions about Malayali food?
That it’s all coconut, very spicy, or just idli-dosa. People often club us under “South Indian food” and assume it ends with a banana leaf meal. There’s so much more—meat roasts, a variety of vegetarian and seasonal dishes, seafood, stews, pickles, breads, bakes—each community has its own repertoire.
Outside the kitchen, what are your other passions?
Embroidery! It’s a meditative process for me—quite the opposite of a high-energy kitchen.