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    The mother-son duo behind a popular pop up restaurant in Mumbai bring their Bohri cuisine to Chennai

    Barely 10 months old and already featured by several dailies and two television channels, Mumbai-based The Bohri Kitchen (TBK) is now getting requests from restaurants who are eager to showcase their cuisine. While the mother-son duo behind the pop-up restaurant have shot down an offer from New Delhi, Chennai’s Ashvita Bistro will be hosting them for a weekend at the Alwarpet-based restaurant. And it’s all thanks to Ashvin Rajagopalan, the man behind Ashvita, for convincing Munaf Kapadia. “It’s challenging for my mom to travel and cook in another kitchen.

    8.22 But somehow Ashvin convinced me when he met us in Mumbai,” says Munaf, a former Google employee, who is now working full time to promote not just his mother’s cooking, but Bohri cuisine on the whole. “There are just a few places where you can get Bohri food, like Bohri Mohalla in Mumbai or at a Bohri wedding,” he shares, explaining that’s why at TBK, you dine like a traditional Bohri family would.

    8.23So Ashvita will also be giving you the ‘thaal’ experience (where the food is placed on a large plate around which diners are seated) that guests are treated to at their home in Colaba. The meal begins with a pinch of salt and sweet dish in between courses — just the way the Bohri Muslims like it. Expect signatures like the raan and mutton kheema samosas that have now become a mandate on every TBK menu in Mumbai. Also discover dishes like the dabba ghosht, a baked dish of mutton, vegetables, egg and pasta, or the nargis kebab that conceals a boiled egg. We also hear that on October 8, Nafisa Kapadia, the lady behind the food, will be hosting a workshop on making some of these dishes, while the experiential lunches and dinners at Ashvita Bistro, are on October 9-11. At Rs 1,999 and Rs 2,500 per head (special menu). Details: 9791088189, 9003365436

    Ryan Peppin

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