Munaf Kapadia quit his full-time job at one of the world’s largest tech firms to work in his mother’s kitchen. The former Google employee now has a successful restaurant business with an annual turnover of more than $75,000.
Kapadia started The Bohri Kitchen in 2014, a weekend pop-up at his Cuffe Parade home with the idea of keeping his mum, Nafisa, busy. Two years in, the nascent idea has turned into a major brand and has become a giant among home chefs.
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Initially feeding only 20-odd guests, the business has now grown to operate a central kitchen that makes about 30 deliveries each day in addition to catering at high-profile parties in and outside Mumbai.
“Munaf is one of the first home chef enterprises to make it big. The food is fabulous but his biggest success is to make a brand out of his mum’s cooking,” says Kunal Vijayakar, food writer and TV host. The immense growth of TBK has given Kapadia the ammunition to dream big who has also started a delivery business with the aim of pushing his annual turnover to around $450,000 next year.
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The young entrepreneur is also looking to start a second kitchen closer home from where Nafisa can have greater control and add variety to the menu. He also seeks to expand to other cities in the future.
This article originally appeared on Forbes.
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