The Story Behind NALA’s Curated Menu
After a dress rehearsal month of fine-tuning, NALA is officially open on Alserkal Avenue. Quick, fresh, and full of flavour, NALA isn’t your average fast-casual joint—it’s a whole new way to grab a bite without cutting corners on taste.
At the helm of this bold new concept is Natasha Sideris, Founder and CEO of Tashas Group, alongside Jill Okkers, Culinary Director, and Sangiwe Khumalo, NALA’s GM.
“This 5-year passion project created a fancy canteen where quality and speed go hand in hand. We saw a gap in the market for warm, wholesome meals that are quick but don’t feel rushed,” says Jill. “NALA is our answer—fresh, flavorful, and made with care.”
The idea for NALA started five years ago experimenting with recipes and flavours until they nailed the perfect balance of comfort and convenience. When it came time to build the team, Sangiwe was the first name on Jill’s list.
The daughter of two natural mathematicians, Sangiwe always felt out of place in the calculus field. She decided to follow her passion for hospitality instead. “People are what make me happy and warm my heart,” she often says. To pursue her dream, she started her career at Burger King in Johannesburg, steadily working her way up the ladder. One day, she received an offer from the Tasha’s Group. Without hesitation, she said yes. After spending several years with the company, she now holds the position of NALA’s General Manager and is one of the creative minds behind the concept.
A Menu with Heart
NALA isn’t just fast—it’s thoughtfully crafted. Every dish tells a story, from the creamy corn perfected over multiple trials to the cookies that had to be just the right shade of purple.
“The cookies were actually a happy accident, and it worked out perfectly. One day, I was experimenting with recipes and ended up creating the ultimate heartwarming cookie. Today, we offer more than three flavours, and it’s impossible to keep track of how many we sell each day,” says Sangiwe.
For Jill, the menu is deeply personal. “We didn’t just want quick bites; we wanted food that creates memories —dishes that feel familiar but bring something fresh to the table,” she says. Take the Masala Steak Sandwich, inspired by her aunt’s recipe—a nostalgic, spice-packed classic with a modern twist.
The banana bread, the chopped egg parm toast, the black mushroom pita, and the pistachio bostock (Bostock is a French pastry that’s similar to French toast) are highlights. If you leave us, we can go on and on with our star dishes. We are working behind the scenes and plan to unveil new monthly specials soon.
Revolutionizing Quick Dining
At NALA, freshness is key. The kitchen is always in motion, prepping throughout the day to keep up with demand while ensuring every order meets the highest standards. The goal? A perfectly plated meal in eight minutes or less—without sacrificing an ounce of flavour.
This is just the beginning. With plans to open 50 new locations globally, NALA is gearing up to take the fast-casual scene by storm. Soon, fans will also be able to bring a piece of NALA home with retail offerings of house-made Granola, their signature chilli crisps, salts, dressing and rubs, all crafted in-house under the watchful eyes of Sangiwe.
The dress rehearsal was a hit. Now it’s time for the real show. Come hungry, come curious—NALA is officially open.