The man who hired his mother as a chef

Munaf grain runs a successful restaurant in his family home in Mumbai. He also presented his mother as a chef.

While watching TV on a Sunday afternoon back in the year 2014, Munaf grain a dispute with his mother that would change his life.

The then 25-year-old Google employee wanted US to see, to watch cartoon the Simpsons, but as usual, his mother Nafisa preferred to your favorite Indian soap-opera, and channels switched on.

Mr grain got thinking.

His mother had many skills, but in his view they spent too much time in front of bad TV.

Determined, you are doing something meaningful, he hit on an idea.

Nafisa was always good at cooking “Bohri” food, the Indian cuisine is much celebrated, but hardly served anywhere in your home city of Mumbai.

And so he decided to E-Mail 50 friends, invites them for lunch at the family home.

“We decided to take a group of eight friends of friends, and they served food to my mother,” recalls Mr grain, now 28.

“Then we began to do it every Saturday and Sunday, open to the public and a restaurant. This is born, as The Bohri kitchen.”

Traditionally, Bohri kitchen, a small Muslim sect, the life in parts of India and Pakistan. it was only within the Dawoodi Jamaat, community,

Mr grain said, “you literally had to get Bohri friends or gatecrash Bohri begging high times”, a spoon.

It adds, Gujarati, Parsi, Mughlai and Maharastrian influences, and is often enjoyed by groups of friends or families who eat from the same big steel plate or a “thaal”.

For its first “pop-up” lunch, Mr. Kornau invited guests 700 rupees (8, $11) per head for a traditional seven-course Banquet. By the time they were done eating, he knew the idea had potential.

Typical Bohri Kitchen Utensils:
Mutton Khichda – goat meat cooked with dal and rice along with various Indian spices
Chana Bateta Thulli – chickpeas and potatoes cooked in a tamarind sauce, served with wheat-cracked
Angara Chicken grilled chicken in a tomato-based sauce, served with house-made Indian flatbreads

“I was really shocked, but you hugged my mother. She said, ” Auntie, you have magic in your hands, the food is excellent!’.”

He adds: “I saw the glint in my mother’s eyes, when you got the recognition you are not accustomed to, because we in the family take their kitchen for granted.

“That’s when I decided to just to keep doing this, I thought, we are always trying new people exposed to my mom’s cooking skills.”

So, Mr. grain, quit his marketing job at Google, and in January 2015, launched the “Bohri cuisine” as a brand.

Thanks to word-of-mouth advertising and some good reviews, it quickly gained a reputation among adventurous young food-lovers.

Mr grain now for 1,500 rupees per meal, usually lunch, and occasional dinner in the house of his parents.

He also has to live a separate take-away and catering established business, which operates through the week, and employs three members of staff from outside the family.

The company recently profit broke-and is now on the search for outlets in the whole of India.

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But it is not yet running everything. For one thing, Mr. grain for a while to get used to hosting strangers in his house.

“We started a ‘no serial killer policy”, so the customer can not ask that only books place, you have to have to,” he says. We will guide you to check, then a background, by calling and asking a couple of questions, to ensure they are legitimate.”

There were other challenges, including convincing his parents, he was crazy after leaving his job at Google, and learn how to hire good employees.

“My biggest challenge now is to ensure that our take-produces away, the the same quality of food that my mother makes at home.”

Ravinder Yadav, business consulting, tech opaque Advisors, says that many Indian companies in the food industry in the struggle to build a loyal customer base.

“These days, consumers in India have many options when it comes to the food. So make sure that you know who your consumer is and to create something, you will always come back is important, even for the largest brands.”

Still, he says in some ways things are getting easier and easier.

“Finding investment is a challenge in India is less today. And the government makes it easier to do business, so it is easier to the necessary licenses they need, and make other arrangements.”

Kinjal Pandya-Wagh

India food Service-industry is also expanding rapidly. In the last ten years, the purchase has grown from power of consumers, together with people, the appetite to eat and order take-aways.

Mr grain, the mother, the hidden culinary talent behind The Bohri kitchen, says that the store has a different side of your personality.

“I’ve never looked at this from a business perspective, it is easy to do something that I love,” she says.

“And if the guests say, my food reminds you of home, it is amazing. I get a lot of satisfaction and happiness.”

But has your son managed to wean you from your TV habit? Probably not, she says with a giggle.

“I have yet to see all of my favorite Soaps to cook for our guests.”

You can hear an interview with Munaf grain on The Big debate on BBC Asian Network, Monday December 8. October.