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    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, Chennaia��s Ashvita Bistro will be hosting them for a weekend at the Alwarpet-based restaurant. And ita��s all thanks to Ashvin Rajagopalan, the man behind Ashvita, for convincing Munaf Kapadia. a�?Ita��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,a�? says Munaf, a former Google employee, who is now working full time to promote not just his mothera��s cooking, but Bohri cuisine on the whole. a�?There are just a few places where you can get Bohri food, like Bohri Mohalla in Mumbai or at a Bohri wedding,a�? he shares, explaining thata��s why at TBK, you dine like a traditional Bohri family would.

    8.23So Ashvita will also be giving you the a�?thaala�� 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 a�� 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

    Affordable-Papers.net

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