Jan 31st, 2026 will be our last date. Exactly 11 years and 3 months since our very first home-dining experience, where an argument with my Mom Chef Nafisa Kapadia, over the TV remote led to an idea to invite complete strangers into our home to eat her food.
In this decade plus, we’ve had Rishi Kapoor and many others over, secured funding from some of the coolest people in the industry, somehow standardised mom’s andaaz-ka-khaana, and built a pan-Mumbai and Pune supply chain delivering 200 biryanis a day on demand. We almost shut it all down post-Covid, pivoted to catering, wrote a book, negotiated three “almost” movie deals, won the Times Food Awards twice and the Midday Rising Star, and I had the privilege of working with close to 100 amazing colleagues, many of whom are now permanent friends.
TBK also inflated my ego by putting me on the cover of Forbes, showed my face globally via the BBC, had me spotted on an Air China in-flight TV screen over Beijing, and even won a reality show, only to have it all reset by making me both financially and mentally bankrupt multiple times.
TBK has had a full, complete journey of its own.
I’m deeply happy with, and grateful for, the decade we did get. For the food, the stories, the madness, and most of all, the incredible people who became part of this ride.
Thank you for the love, the faith, and the patronage. Now, onto the next thing.
Cheers!
P.S. in case you would like to leave a message for the family or team, you can send it to me or leave it on the Instagram post as a comment 🤗
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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