If you are in Mumbai and hungry and rich go to
The Bohri Kitchen and enjoy.
Discover delightful Bohri cuisine at
this experiential lunch concept at
The Bohri Kitchen (TBK)
The Bohri Kitchen is an experiential lunch concept where a maximum of
14 friends (or friends of friends) can be a part of three-course
Bohri meal at the home of the Kapadias
"On a Saturday morning, actor Shahrukh Khan gets out of bed. He is hungry and yearns for rich, tasty, non-mainstream food, and he thinks, 'Let's book a seat at The Bohri Kitchen (TBK).' That's the kind of exclusivity and awareness we want The Bohri Kitchen to have," reveals Munaf Kapadia, CEO, The Bohri Kitchen. We're all ears. However, the thought of having to return home, after a Bohri feast isn't appealing. Let's rewind to an hour and half ago when we stepped into pop-up kitchen.
A fellow foodie helps carve the Rann
Sancha ice cream (hand-churned ice- cream) made from fresh fruits (pear, mango and strawberry).
The wedge of lime gives the samosa a tangy twist
My sister, who was the youngest member of the group, performed this ritual.
We began with Crumb Fried Chicken, served on a stick. It was crisp and juicy.
This was followed by TBK special Kheema Samosas, which was not on the menu
but thrown in. "My parents don't like charging money for food. They keep adding
items without telling me," sighed Munaf. The samosas were delicious and
disappeared in seconds. Munaf taught us how to break the samosa, squeeze an
entire wedge of lime into it and eat it.. As we tucked in, Munaf suggested that we
sample each dish, as they are served one by one on the thaal, but to avoid stuffing
ourselves as there was more to come. Each dish was moved from the thaal, and
placed on another table after the first helping. As the group tried the next dish,
one could return to the other table for seconds. With the tradition of eating a
sweet item in between meals, we were served the Dudhi Halwa —it made its
debut at TBK; our collective feedback was to keep it on the menu.
The superstar was next. The Rann in Red Masala (a gorgeous leg of lamb) generated a buzz. "One of the members offers to carve the Rann. Usually, a male, but anyone can do it," our host announced. The men in our group began to help with the knife. The second beverage, made from raw mangoes, arrived, perfectly timed. The Kaju Chicken was next, served with soft homemade rotis. Cooked in a rich cashew paste, it retained a subtle flavour. The Kheema Khichdi with Paaya Soup followed. The khichdi was mild, with rice, lentils, potato and kheema, minus too much masala. It was served in a closed dish with coal in the centre, giving it a smoky flavour.
"The key to its flavors, and to most Bohri cooking, is its long marination time and slow-cooking for hours. The paaya has been on the pot since 10 am," revealed Mrs Kapadia. By then, we were sipping on the Jal Jeera. The icing on our meal was the Sancha ice cream (hand churned ice cream). Made from fresh fruit (strawberry, mango and pear), it was sourced from Udwada, 200 kms away. "When we began, we served vanilla ice cream with chocolate sauce. People complained that this wasn't Bohri. So, my mom suggested this brilliant idea. We are still evolving and experimenting," admits Munaf.
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