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In December 2014, Nafisa Kapadia’s son – Munaf, was frustrated with being denied TV time by his mom who was hooked onto watching saas-bahu shows. So he sent an email to a few of his friends, telling them about ‘The Bohri Kitchen’ – a place where they could come and eat his mother’s food, at his house that Saturday. 4 hours later – the first TBK home dining experience was sold out.
What started as a small project slowly turned into a mini home chef revolution where Nafisa Aunty’s smoked mutton kheema samosas and 2-day marinated raan became a hot topic of discussion amongst foodies and food critics across Bombay. Few mentions in newspapers, blogs, radio and TV channels later, TBK became Bombay-famous.
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