Walk into Thai Naam, one of the newest restaurants in Mumbai, and you will feel like you have been teleported to an authentic restaurant in Thailand. From the striking color of the interiors and the cute little lamps to the aroma of delicious Thai food being prepared in their open kitchen, everything just feels authentically Thai. But what is the driving force behind the restaurant that brings this authentic experience to you? Well, it is the dedication and hard work of Founder-Chef Jawairia Merchant. A 23-year-old woman, Founder-Chef Jawairia, knows her cooking techniques well and is dedicated to bringing a wholesome experience to every guest at Thai Naam.
Her restaurant has bagged some of the most prestigious awards in the hospitality industry, but she remains super humble and simple. unstumbled had the pleasure of interviewing Founder-Chef Jawairia at her Bandra restaurant, Thai Naam. Here are the excerpts:
In Conversation With Founder-Chef Jawairia Merchant
unstumbled: Take us back to your childhood kitchen memories. Were there any instances that sparked your love for cooking?
Founder-Chef Jawairia Merchant: I had a very strong liking towards the kitchen and cooking with my mother since I was 10 or 11. I loved it so much that I participated in MasterChef Junior as well.
As a child, every time someone asked me what I wanted to become when I grew up, my answer was always the same: “chef”. I had my mind set that if nothing worked, I would open a restaurant in my late thirties. But by god’s grace, it happened quite early in life, and I feel very grateful!
unstumbled: Before being a professional chef, do you recall any kitchen disasters that you might have caused while experimenting at home?
Founder-Chef Jawairia Merchant: A lot of them. I like baking, and I would love to learn it professionally as well. So back then, I used to try a lot of baking recipes and fail miserably. Sometimes the sponge would remain undercooked, sometimes the top would be burnt, and most of the time the result was horrible textures. But all of them happen to be core memories for me now, which I laugh about.
Also Read: State On A Plate: Exploring Authentic Maharashtrian Cuisine In Mumbai
unstumbled: Walk us through your first professional experience. What surprised you most in a professional kitchen setup?
Founder-Chef Jawairia Merchant: I began training under two private chefs when I was seventeen. I wanted to learn everything from scratch, like peeling garlic, cutting onions, butchery, cleaning prawns, and more. Initially, it was very difficult because cooking in a professional kitchen is way different from cooking in a home kitchen. Physically, it was a bit draining as well because I had to juggle between work and college. But the learning was all worth it. I began with the kitchen and slowly moved towards management.
unstumbled: What were the toughest challenges in your early chef days? How did you tackle them? Any heavy moments where you felt like quitting?
Founder-Chef Jawairia Merchant: Not in the initial days, but as we progressed and I took up the roles of both the chef and management, it began to drain me a lot, both physically and mentally. But I knew I would never quit. It was a phase, I sailed through it, and now I understand work-life balance and how to achieve it.
unstumbled: Thai Naam focuses on Thai cuisine. Where did this love for Thai cuisine come from?
Founder-Chef Jawairia Merchant: Thai cuisine has been very special to me ever since I was a kid. Whenever we had any big occasion, we would visit a Thai restaurant. So naturally I became fond of Thai cuisine; years later Thai Naam happened naturally.
unstumbled: One dish from Thai Naam that truly resonates with your personality?
Founder-Chef Jawairia Merchant: I guess that would be Pad Thai. The reason is that it is a little sweet, a little spicy, and very comforting, and I feel that my personality is similar to that of Pad Thai.
unstumbled: One similarity and one difference between Thai and Indian cuisine?
Founder-Chef Jawairia Merchant: Even though Thai cuisine is more about freshness and balance, Indian cuisine is more about depth and spices. However, there are a lot of similarities between the two.
- Both cuisines have bold flavors
- They have a balance of sweet, spicy, and tangy flavors.
- Both cuisines have diversity in the dishes and flavors based on the region they come from.
unstumbled: What is the weirdest or strangest ingredient that you have worked with or tasted?
Founder-Chef Jawairia Merchant: Anything fermented is tricky to work with, is what I feel. So for the last six months, I have been experimenting with Miso and Kimchi.
unstumbled: As a female chef and co-founder in a male-dominated field, did you face any challenges?
Founder-Chef Jawairia Merchant: Yes, this actually happens quite more often than people think it does. At one point, I was the only woman in the kitchen, constantly facing assumptions that I cannot do it. But then, one after the other, I kept proving them all wrong.
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unstumbled: Who is that one chef who has been your inspiration, and why?
Founder-Chef Jawairia Merchant: Chef Ananda Solomon, the pioneering chef who introduced Thai cuisine to India, has been my inspiration. I had the very opportunity to work with him, and I learned a lot. Those two years of training have been the best, and our connection has today reached a point where I can always call him up when I feel stuck!
unstumbled: Tell us more about a “before and after” moment in your career: a skill or mindset shift that you think worked for you and changed everything.
Founder-Chef Jawairia Merchant: For me, that would be discipline. A few years back, I wasn’t disciplined; I did not have a routine. But now that I have become disciplined and follow a routine, I know how it benefits both me and my work most positively.
unstumbled: What’s the biggest misconception people have about chefs?
Founder-Chef Jawairia Merchant: That being a chef is all glamorous. But it is not. It actually drains you physically and mentally with long working hours and the chain of work that goes behind making one single dish. You have to maintain a cycle, especially in a large-scale restaurant where people already walk in with a set of expectations.
Dining outside is not only about food; people expect good service, they want an experience, and delicious food altogether. So we have to be hands-on with everything.
unstumbled: Talking about expectations, do you feel social media has a part to play in it?
Founder-Chef Jawairia Merchant: Yes, a major chunk. People are so fast with social media reviews. If they like something, they post about it. And when they don’t, it goes up on social media even faster. With so many openings in the city, people give every restaurant just one chance. That makes serving them more difficult.
unstumbled: One compliment that has stayed with you.
Founder-Chef Jawairia Merchant: I like interacting with kids who come to my restaurant. I take them to the kitchen and ask them to try cooking. One incident I remember was when a kid once said, “You’re my favorite chef, I look forward to coming and meeting you.” That made me smile so bright, and that memory has actually stayed with me.
unstumbled: One thing you love about being a chef and one thing you hate or dislike?
Founder-Chef Jawairia Merchant: One thing I love about being a chef is that I can bring a smile to someone’s face simply through food.
Talking about what I dislike would be the fact that we chefs have to work even on weekends and holidays. I won’t say I hate it because it’s my job, I absolutely love serving food to people but it has made me a lot less social for sure.
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Also Read: From Flipping Pancakes To Forbes’ 30 Under 30 Asia: Chef Niyati Rao’s Journey
unstumbled: Your any-day comfort dish?
Founder-Chef Jawairia Merchant: I like Wonton Soup and Fried Rice. They are my comfort dishes after a long, tiring day or a good day too. Also, I love sweets, so even a sweet dish like Tiramisu works wonders for me.
unstumbled: One food trend you wish never existed.
Founder-Chef Jawairia Merchant: Not a trend, maybe, but I am not very fond of dishes that are visually stunning but complicated to eat. Why do we have to complicate something as simple and amazing as food? Talking about trends, I disliked the one time when everything was served with gold on it. So it’s good to see that these trends have faded away.
unstumbled: One Indian ingredient that you think is a complete blessing to the culinary world.
Founder-Chef Jawairia Merchant: Turmeric. It is a real blessing for sure because it adds strong flavors to your dish and has health benefits.
unstumbled: If you could time-travel and give your younger self one piece of advice before starting this journey, what would it be?
Founder-Chef Jawairia Merchant: Be very sure before joining this industry! Visit a kitchen, understand the working, and experience what it takes to stand inside a kitchen for long hours. I feel experience is a must, so take up as many internship opportunities as you get. And lastly, never be scared of making mistakes; you get to learn a lot from them.
