Since opening in August of 2024, Mexican-Indian fusion restaurant Mirra has made big waves across the Chicago culinary scene.
Now, a prestigious national ranking has recognized its excellence—Food & Wine has named Mirra’s head chef team among the Best New Chefs of 2026.
Here’s a look behind the ranking and what makes Mirra special.
Mirra’s Zubair Mohajir and Rishi Kumar among Food & Wine’s Best New Chefs
Head chef duo Rishi Kumar and Zubair Mohajir of Mirra are among Food & Wine’s picks for America’s best new chefs in 2026.
The publication celebrates the chef duo for pioneering what it calls a “joyfully collaborative cross-cultural menu,” rooted in the traditional flavors of India and Mexico.
While the two global cuisines may seem far removed from one another, Kumar and Mohajir have found a way to seamlessly blend the cultures into a variety of creative dishes.
As Food & Wine puts it, the two chefs have “found common ground in Chicago,” while hailing from opposite sides of the globe.
Food & Wine calls Mirra’s chaas aguachile “sunshine in a bowl,” the dish a combination of yellowtail fish and an authentic Indian buttermilk broth.
Additional menu highlights include the Barbacoa Biryani and Tacos Arabe with lamb.
“What makes this especially meaningful is getting to share it with Rishi,” said Chef Mohajir in a statement.
“Mirra became a representation of who we are…[T]o have Food & Wine recognize that is surreal. I’m proud of what we’ve built together and incredibly proud of the team that comes in every day and keeps pushing the idea forward.”
The recent nod from Food & Wine is just one of several awards the Mirra team has claimed since the restaurant’s inception.
Mirra has also earned a Michelin Bib Gourmand feature, recognition from Esquire and the New York Times, and semi-finalist status for the 2026 James Beard Awards.
