Nura is a name of Aramaic origin meaning ‘light’ and identifies our culinary project.
We believe that only the quality and freshness of the raw materials can and should be our calling card.
In each of our dishes you will find its most typical ingredients: mint, ginger, coconut, cashews, curry leaves and numerous spices with well-known beneficial effects.
N U R A’s cuisine ranges from numerous vegan and vegetarian dishes to one in which quality meat and fish are the main protagonists. Our dishes are also designed for those who are intolerant to gluten by using quality flours such as rice, chickpea or maize, and are attentive to all types of intolerance.
Our staff
We are a team dedicated to bringing the authenticity and traditional flavours of India directly to your table, turning every event into an unforgettable experience.
Basheerkutty Mansoor
Founder & Head Chef
I am originally from Kerala in South India, a magical land where yoga and Ayurvedic medicine were born, but I left my homeland very early to travel the world, first to the UAE and then to Italy. For many years, from a very young age, I was involved in catering at a managerial level, and in Italy I specialised as a chef. In fact, it was in Florence that I discovered that in Italy I could find not only Indian spices but also fruit and vegetables typical of my homeland, which encouraged me to cook more and more, day after day. In fact, it was this nostalgia for the exotic flavours I had always been used to that pushed me to recreate them with extreme curiosity, always exploring new boundaries, first for my family, then for friends and acquaintances. Thus, in 2013, the ‘India at Your Home’ Association was born, with which I introduced my dishes to numerous people, including at important receptions and prestigious events. The great approval of everyone who tasted my dishes prompted me to turn this association into a real business: thus in May 2018 NURA was born. Soon we were involved in large catering and street food events at the most important festivals and exhibitions in Italy, even though the spirit with which I want NURA to grow and expand is the same as the one with which I first cooked for my family and loved ones: the quality of the raw materials and the passion with which I began must prevail, even though now at every event, my customers number in the hundreds. Delighting even the most discerning palates, from every region of India, with research that reinterprets the Indian culinary tradition also with innovative contemporaneity, is my mission.
Some of our goals
