Shuka’s Chef Ayesha Nurdjaja On The Limited-Time Halva Collaboration With Seed + Mill
Chef Ayesha Nurdjaja of Shuka and Seed + Mill co-founder Rachel Simmons have regularly worked together since Shuka’s inception. With Seed + Mill’s tahini and halva found in various items on the Shuka menu, it would be difficult to imagine Shuka without Seed + Mill’s offerings; Shuka opened in September 2017. Interestingly, the two New Yorkers have collaborated on a limited-edition halva known as The Mediterranean Delight, as sold at both locations through Sunday, March 18th.
I had the pleasure of speaking with Chef Ayesha Nurdjaja of Shuka — a restaurant helmed by The Bowery Restaurant Group’s Vicki Freeman and Marc Meyer — about its special halva offering and what else is coming up for Shuka. More on the popular SoHo spot can be found at www.shukanewyork.com, while Seed + Mill is officially online at www.seedandmill.com.
Where did the idea for this collaboration come from?
Ayesha Nurdjaja: Together, Rachel and I decided it would be fun to work on a limited-edition exclusive halva flavor that celebrated the friendship and mutual admiration between the two businesses.
Do you remember the first time you had halva?
Ayesha Nurdjaja: I was about 12 years old with my grandmother.
How long does it take to make halva like this?
Ayesha Nurdjaja: The process to make one cake takes about an hour from grinding the sesame to cooking it and setting it in a mold. That’s the Seed + Mill magic! I come in with the sumac, pomegranate juice and lemon to finish the flavor.
Is this new halva a limited-time offering?
Ayesha Nurdjaja: Yes. It will be available until March 16th.
Halva aside, what is coming up for Shuka?
Ayesha Nurdjaja: We are looking forward to the spring. New dishes, foul with fresh fava beans, rabbit kebabs and more!
What is your favorite item on the Shuka menu?
Ayesha Nurdjaja: Labne. We make the yogurt here from cow’s milk and cream. It’s then mixed with lemon and sea salt and pressed. It’s the silky texture of the labne with the spicy heat from the harissa drizzled on top, swiped with hot pita that satisfies my cravings!
When not busy with Shuka, how do you like to spend your free time?
Ayesha Nurdjaja: Spending time with family and friends, eating and drinking. I am also a spontaneous traveler. If I can squeeze three days off in a row, you bet yourself I will be on a plane to a destination.
As a music-centric publication, I must ask: What’s the last concert you attended for fun?
Ayesha Nurdjaja: Adele. I couldn’t seem to find tickets in my price range here in New York, so I flew with friends to Vermont and drove to Canada, saw her perform at the Bell Centre. We made it into a quick eating vacation, sampling Montreal’s finest!
Finally, Ayesha, any last words for the kids?
Ayesha Nurdjaja: Come and join us at Shuka, great food, vibe and cocktails. Say hello to me in the Kitchen!
About the Author
Darren Paltrowitz Darren Paltrowitz is a New York resident with over 20 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. Since then, he has worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Tracy Bonham, Loudness, Rachael Yamagata, and Amanda Palmer. Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World, TheStreet.com, Businessweek, Chicago Tribune, L.A. Times, and the Jewish Journal. Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host of weekly "Paltrocast With Darren Paltrowitz" series, which airs on dozens on television and digital networks. He has also co-authored 2 published books, 2018's "Pocket Change: Your Happy Money" (Book Web Publishing) and 2019's "Good Advice From Professional Wrestling" (6623 Press), and co-hosts the world's only known podcast about David Lee Roth, "The DLR Cast."
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