New Delhi: The journey from satellite engineering to the culinary world might seem like a huge leap, but for me, it was a natural progression driven by passion. Growing up in Bombay (now Mumbai), I always had a deep love for food. On weekends, I would take charge of the kitchen, experimenting with dishes like Mexican rice, pasta, pizzas with homemade tomato sauce, and baked eggs—meals that felt special during the ’90s and early 2000s. Being from an upper-middle-class family, I had the privilege of enjoying some of the best food Mumbai had to offer, from sizzlers at Yoko’s to Chinese at Dynasty and Japanese at Oyster Fry. These flavors left a lasting impact on me.
When I moved to Delhi, I was excited to explore the city’s unique food scene, which included popular dishes like Chole Bhature, Tandoori Momos, and Chaaps. However, I missed the tastes of Bombay, like Pav Bhaji, Vada Pav, Dabeli, and Falooda. That longing for the flavors of Mumbai’s street food became the spark for my idea, BombayBoy. It was my way of bringing the nostalgic and delicious tastes of Mumbai’s streets to Delhi, blending memories with a passion for food.
A Technical Background Meets the Culinary World
Though I never dreamed of becoming a chef, food was always my passion. My educational journey led me to study Satellite Communication and Space Systems at the University of Sussex, with the aim of becoming a satellite engineer. However, food never left my mind. Wherever I was, whether in London or Mumbai, I was always the “designated chef” among friends and family, ensuring everyone had a great meal. Cooking became my way to relax and connect with others. People often asked me, “Why are you an engineer? You should open a restaurant!” Today, I apply that same technical approach to running BombayBoy. Cooking is not just an art for me; it’s a science. It requires both creativity and structure. My background in engineering helps me run the kitchen with precision, focusing on consistency, attention to detail, and efficiency. These qualities have helped me build a food business that delivers authentic Bombay street food with a careful and methodical approach.
The Unique Flavor of BombayBoy
The essence of BombayBoy is authenticity. Our menu focuses on bringing the flavors of Bombay’s street food to life. Whether it’s spicy Bhel Puri, savory Iranian Kheema Pav, or buttery Pav Bhaji, every dish is made with fresh ingredients and traditional recipes to offer a genuine experience.
What makes us different is our commitment to showcasing the diverse street food of Mumbai, Maharashtra, and Gujarat in Delhi. From Vada Pav, a classic Mumbai snack, to the fiery Misal Pav from Kolhapur and the flavorful Dabeli from Kutch, our menu offers a journey through some of Mumbai’s most iconic street foods. With in-house masalas and fresh ingredients, each bite is packed with authentic flavors.
At BombayBoy, we believe in simplicity. Our goal is to create food that not only fills the stomach but also brings a smile to the face. We aim to offer a satisfying experience with every meal.
Nostalgia and Innovation at the Heart of BombayBoy
BombayBoy is rooted in nostalgia. The idea to bring the street food of Bombay to Delhi came from my love for the food I grew up with. I realized that Delhi lacked places serving the authentic tastes of Bombay, and I wanted to fill that gap. As a result, we created a Quick Service Restaurant (QSR) model that focuses on delivering both delicious food and a memorable experience. I wanted to make these iconic Bombay street foods available to Delhiites, and also provide a warm, inviting space to enjoy them.
Expanding BombayBoy and Future Goals
Looking ahead, I have big plans for BombayBoy. Our vision is to expand the brand across India, starting with the National Capital Region (NCR). This area, spanning Delhi, Gurgaon, and Noida—is diverse and growing, making it an ideal place for us to establish a strong presence. By opening multiple outlets, we aim to refine our operations and deliver a smooth and enjoyable experience for our customers. Beyond our street food offerings, we’re also excited to expand into gourmet catering. Our goal is to showcase the rich flavors of Indian regional cuisines, offering dishes that add a unique twist to traditional favorites.
Advice for Those Following Their Passion
For anyone considering a career change to follow their passion, my advice is simple: Love what you do and do it fiercely! There will be moments of doubt, and you might question your decisions, but when you truly love your work, those challenges become easier to overcome. Also, build relationships and put processes in place early on. Relationships with suppliers, customers, and your team are the foundation of any successful business. Equally important is setting up clear processes to ensure consistency and efficiency as your business grows.
