Our Story
Born in the misty hills of Shillong, nurtured by three generations of strong women who believe food is the purest form of love.
Three Women. One Kitchen.
Kong Ribha
The Grandmother • Founder
At 78, Kong Ribha still wakes before dawn to check the spices. She learned to cook from her mother in a tiny village near Cherrapunji, where rain was the constant companion and food was prepared with prayers.
“Good food takes time. Like the rain that shapes our hills, patience shapes flavor.”
Kong Daiahun
The Mother • Head Chef
A former botanist who traded microscopes for mortar and pestle. Daiahun brings scientific precision to traditional recipes, ensuring every dish honors the past while embracing the future.
“My mother taught me recipes. The forest taught me ingredients. Together, they taught me respect.”
Banrisha
The Daughter • Creative Director
At 26, Banri is the bridge between generations. She studied sustainable business in Delhi, but the hills called her home. Now she runs operations, ensuring Gizee stays true to its roots while reaching new hearts.
“I returned because I realized — you can't find this taste anywhere else in the world.”
A Story Written in Rain & Fire
1968 — The First Flame
In a small village 15 kilometers from Shillong, a young woman named Ribha lit her first cooking fire. She was just 20, newly married, and determined to create dishes that would make her husband forget his mother's cooking. She failed spectacularly — for three months. Then one evening, she discovered her secret: cook with the rhythm of the rain. Slow when it drizzles, fast when it pours.
1992 — The Green Promise
When Daiahun was born, Ribha made a promise: her daughter would learn to cook, but also to grow. Their backyard became a laboratory of herbs, vegetables, and forgotten Khasi ingredients. By age 12, Daiahun could identify 47 wild edible plants in the East Khasi Hills. She went on to study botany, but her thesis?“The Ethnobotany of Khasi Cuisine: A Mother-Daughter Study.” Her mother was her primary source.
2024 — Gizee Is Born
When Banri returned from Delhi with a business degree and a broken heart, she found comfort in her grandmother's kitchen. Three weeks of jadoh and tears later, she had an idea: what if others could taste this healing? She convinced her mother to leave her government job. She convinced her grandmother to share recipes she'd kept secret for 50 years. Gizee—named after the Khasi word for “taste”—opened its doors on a rainy Tuesday. The first customer was a homesick Shillong native who cried after the first bite of doh khleh.
More Than Just Food
Sustainable Sourcing
90% of our ingredients come from local farmers within 50km. We pay fair prices and never bargain with people who feed us.
Zero-Waste Kitchen
Vegetable scraps become compost for our herb garden. Bones become broth. Nothing leaves our kitchen as waste.
Traditional Methods
No shortcuts. Our pork smokes for 8 hours. Our rice is hand-pounded. Some recipes take 3 days to prepare.
Community First
Every Sunday, we serve free meals to elders in our neighborhood. They taught us these recipes — we owe them everything.
Milestones & Memories
First Kitchen Fire
Gizee opens with just 4 tables and a menu of 12 items. We sold out by 2 PM.
The Jadoh That Went Viral
A food blogger's post about our Jadoh Neiiong reached 50,000 people overnight.
Community Kitchen Sundays
Launched our free meal program for neighborhood elders. 20+ served every week.
Certified Sustainable
Became Shillong's first certified zero-waste restaurant kitchen.
Two Years & Counting
Celebrating our anniversary with new Khasi specials from grandmother's secret collection.
“We don't just serve food. We serve memories. Every dish carries the laughter of our kitchen, the wisdom of our elders, and the hope of our hills.”
— Kong Ribha, Founder
Come Taste Our Story
Every visit to Gizee is a seat at our family table. We can't wait to share our food with you.