The Story:
December 2014. Munaf Kapadia in an attempt at keeping his Mom, Nafisa, busy, started inviting guests home every weekend at a nominal fee, in return his mother and father would prepare a simple Bohri meal and take the guests through the experience of eating in a Bohri Thal.
1.5 years later, overwhelmed by the response from both our client and the Press, the
Kapadia family is trying to turn this project into a sustainable business, built on the same principle with home made love, sincerity and the passion to host and feed people.
The day: Sunday September 10, 2017.
Our family, my husband, our 2 daughters, 1 son-in-law and our little granddaughter set out all the way from Kandivali to Colaba to partake in this novel concept. As we climbed the 2 floors a huge door opened up to a well decorated home waiting with open arms to receive the day's guests for the the Bohri Meal. Mr. Kapadia welcomed us with Tender Coconut Water blended with the coconut cream. The first sip was so cool and tasty we forgot the long journey undertaken and were excited to participate in the Bohri experience which was soon to follow.
The Bohris are closed knit community who come from Kutch and Surat. Many outside the community have not entered their homes and thus have little or no knowledge about their food and their customs. Today we were getting a peep into this beautiful world of soft spoken people with a great heart and a desire to introduce themselves and their food to total strangers.
The Thal signifies this very thought. The Thal is a huge metal plate, around which 6-7 members can comfortably share a meal.
Various condiments are placed in the Thal. In the centre was a cute bowl of salt. There was Pudina Chutney, Dry fruit pickle, Boondi Raita with pineapple pieces, Stuffed Bhavnagari Chilies with crushed peanuts and a bowl of lime pieces.
The main dish is placed in the centre with the condiments around it, the space left after that becomes a plate for the person facing it and the meal is shared by people around the Thal.
Strangers who eat together turn friends by the end of the meal.
Munaf started the service.
The youngest member around the Thal passes the salt to other members. As the salt touches your lips a humble silent prayer goes across to the Almighty to thank him for the meal before you.
The dishes were presented in a specified sequence. The salty one followed by the sweet and interspersed with a variety of drinks to cleanse the palate before the next course.
These are some of the dishes we enjoyed. The starter of the meal was the famous TbK Smoked Mutton Kheema Samosa. Munaf instructed us to eat it the ideal way.(Just bite a corner squeeze a lime and spread the Pudina Chutney) now relish the best samosas in town.
Some of the dishes that followed :
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| Chicken Shami Kebab |
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| Firni made with Sooji instead of Rice Flour |
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| Rann in Kaju Masala |
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| Khichda |
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| Nalli Nihari |
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| Khichdi |
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| Naan |
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| Saancha Icecream: Sitaphal & Strawberry |
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| Mr. Kapadia and the younger Nafisa who looked after the service with one of the guests. |
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| Munaf and his father. |
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| The lady on the left is Ms. Nafisa Kapadia. |
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This is Nafisa who creates magic in her kitchen and serves the most authentic tasty Bohri food. As she stepped out of her kitchen I couldn't help hug her. She looked so beautiful, petite and soft spoken. The day's hard work did not show on her face and she lovingly mingled among her guests accepting their praises with a sweet smile.
Where do I start, each dish was perfect. The different Masalas well blended in the right quantity to bring out the beautiful fragrance and the subtle taste of home cooked food with a mother's love. She had used all spices in the right quantity and every dish had a different taste of its own which lingered on our tongue. It was mild, succulent meat cooked so tender it was falling off the bone. We dug into that central plate enjoying the feast and we gently reminded our-self that there were many courses to follow and we should do justice till the last dish.
The last dish was the Sancha Ice-cream for those who have never tasted this before the Taj Ice-cream in Bhendi Bazaar churns out a variety of fresh fruit ice-creams hand made churned in wooden barrels. The taste is so good that people place orders to dispatch it abroad.
In all a great, novel experience every foodie must participate.
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The day: Sunday September 10, 2017.
The main dish is placed in the centre with the condiments around it, the space left after that becomes a plate for the person facing it and the meal is shared by people around the Thal.
Strangers who eat together turn friends by the end of the meal.
The youngest member around the Thal passes the salt to other members. As the salt touches your lips a humble silent prayer goes across to the Almighty to thank him for the meal before you.
