An alluring aroma wafts through the air every Saturday evening, drawing crowds to a modest yet thriving eatery in the Dawoodi Bohra community enclave in Antananarivo. Its master chef is Aliasger Jeewajee aka Bashir Seekh, a man whose journey is as rich and layered as the dishes he serves.
The family legacy
The story of Jeewajee and his family stretches back nearly 150 years, when his great-grandfather first arrived in Madagascar from Jamnagar in modern-day Gujarat. Early days were difficult as meagre incomes meant that there were times when the family had to survive on just one meal a day.
Jeewajee’s own journey began in Tulear, where he worked in the hardware business before moving to Antananarivo in 2003. For years, he served as a caretaker at a hardware and construction material shop. Yet, it was a different kind of service—one born from his love for food—that would eventually transform his family’s fortunes.
Turning passion to profession
Jeewajee’s culinary journey began not as a business venture, but as a labour of love. Known for his skill in preparing seekh (meat skewers), Jeewajee would often take charge of the food preparations at community functions and family picnics. His talent did not go unnoticed and his dishes grew in popularity. Encouraged by friends and community members, he decided in 2010 to turn his passion into a business venture.
Starting with just a couple of tables at his home and occasionally at the local community center, “Bashir’s Seekh” quickly gained popularity. By 2013, he had established a weekend eatery in the Dawoodi Bohra community's enclave in Burhani Park, eventually opening up for the wider public. The business model was simple, yet effective: a small menu, a paper and pen for orders, and a focus on quality and speed.
A family that cooks together
What sets Jeewajee’s venture apart is the deep involvement of his family. His wife prepares samosas, a traditional Bohra delicacy, while his two daughters regularly come to help out. His son, Husain, now in his early twenties, has joined full-time, bringing with him a background in IT marketing and graphic design to help modernise and scale the business.
The family’s teamwork extends to every aspect of the operation. Jeewajee himself handles the meticulous work of cutting and preparing the meat, often working late into the night. His wife manages the accounts, ensuring the business runs smoothly. Together, they have created a menu that features Jeewajee’s signature Seekh, homemade samosas, pickles, a potato dish, and fresh juices.
Growth, community, and new horizons
The success of the Seekh business has brought the family financial independence. Their establishment, which now serves 25 packed tables every weekend, has also created jobs for more than ten employees, further embedding the business in the local community.
Their unique ordering system—skipping attendants taking orders for a simple paper-and-pen approach—has become a hallmark of efficiency. As Husain explains, this allows them to process orders quickly, maximising their ability to serve more customers in less time.
The family’s reputation has even reached international shores. Visitors from as far as Paris request Jeewajee to supply them with frozen Seekh to take back home.
Looking to the future
With Jeewajee now in his early sixties, the family is planning for the next chapter. Husain is actively researching restaurant spaces, hoping to expand and streamline the business further.
Despite all the success, the Jeewajee family hasn’t lost sight of what matters most. Hard work and a spirit of service remain at the heart of everything they do. Their journey isn’t just about food: it’s about grit, adaptability, and the unbreakable bonds of family.
