Brewing history: The story behind Kohima's new café

• KOHIMA — A new café, ‘Garrison Hill Centre and Café,’ has opened in Kohima, offering visitors a unique educational experience about the 1944 Battle of Kohima while while sipping their favourite brew.
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• Located opposite the War Cemetery, the café aims to educate visitors about the pivotal battle between British and Japanese armies, which also impacted the Naga community.
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• Interior view of ‘Garrison Hill Centre and Café’ with artefacts on display in the backdrop.

• Vilemeno Yhoshu Mezhur, founder of the café shared that the café is a space “established to honour and preserve the memory of a pivotal chapter in history — the battle of Kohima, which took place between the British and Japanese armies during World War II, as it holds profound significance due to the sacrifice made by soldiers from both forces as well as the local Naga community.”
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• She expressed that while the war cemetery attracts many visitors daily, unfortunately, there isn't much information, and so the visitors may fail to grasp the intensity of the war and the sufferings the people faced.

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• Moreover, as the stories of the war fade from memory over time, her café aims to provide a space for visitors to learn and appreciate this significant chapter in history.
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• She opined that despite its monumental significance, the battle of Kohima remains relatively obscure in comparison to other renowned battles in World War II. “Its impact on both the British and Japanese empires as well as on the local Naga populace is also largely untold. The Garrison Hill Centre therefore aims to rectify this gap in historical understanding”, she maintained.
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• She disclosed that the café's location was formerly known as Garrison Hill (now Raj Bhavan), which inspired the name 'Garrison Hill Centre and Café.' The centre aims to serve as a testament to the courage, resilience, and sacrifices of the soldiers who stood their ground in the face of adversity.
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• The café has also released their own coffee table book titled “Battle of Kohima 1944: The forgotten war,” and the book contains lots of photographs from during the war time, which they informed have been used with permission from the Imperial War Museum for educational purpose.
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• Why the café?
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• Vilemeno Yhoshu Mezhur
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• Mezhur confided that when they initially thought about doing something related to the Battle of Kohima, they explored ideas like a museum, but ultimately decided to create a relaxed learning space where people could unwind while learning about the battle.
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• The café features an art representation of the 1944 Battle of Kohima's pivotal Tennis Court battle, illustrated by Tia Aier, alongside exhibits including soldier helmets, vintage fuel jerry cans, ammunition boxes, and wartime artefacts.
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• She admitted that she took help from friends, well-wishers and professionals to create the ambiance of the café, and she wanted to find the balance between “serious” and ‘happy place’.
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• Mezhur noted that while they initially aimed to collect and display more wartime artefacts, sourcing authentic pieces proved challenging, and they managed to acquire only three. She hopes to find more artefacts and collaborate with individuals willing to display their items on a contract basis in the future.
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• She invited people to visit the café and encouraged those with artefacts to consider displaying them, promising due credit and compensation, to further enrich the learning experience.
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• Additionally, she emphasised that, given the battle's sensitive nature, they aimed to approach the story with care, avoiding glorification of war and violence, and instead creating a space for learning and reflection about the Battle of Kohima.
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• A look at the café's menu
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• The café offers a range of hot and cold beverages, baked goods, and light bites, focusing on finger snacks rather than heavy meals, typical of a café setting.
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• The cafe’s savoury cookies and snacks
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• Mezhur said that that they've partnered with three local bakers, rotating baked goods on display daily, with some regulars and others changing frequently. They're still experimenting with the menu, making it flexible and adaptive to customer preferences.
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• While developing the menu, she revealed that they conducted extensive trials over several weeks to curate the best offerings, prioritising quality products and ingredients.
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• The cafe employs four youths- one barista and three multitaskers.