He is in a league of his own: A man who chucked his cushy job at Google to sell samosas and is now running his own restaurant business which posts over $75,000 (Dh275,000) annually.
Meet Munaf Kapadia who has scripted a one-of-its-kind success story with his enterprising approach and innovative streak.
Initially, Munaf found his mother's kitchen a learning ground. Later, in 2014, he opened The Bohri Kitchen (TBK) - a small weekend pop-up -at his South Mumbai home. Munaf floated the idea of the Bohri Kitchen to help his mom - Nafisa - stay occupied. In just 3 years, the business with humble beginnings has turned into a sought-after brand among home chefs and Indian diners. It makes 30 deliveries every day, and also offers catering at elite parties in and around the commercial capital of India.
The 28-year-old entrepreneur is now looking to open a second kitchen closer to home so that his mother can be more involved in the business and add variety to the menu.
"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," Kunal Vijayakar, food writer and TV host, is quoted as saying by a report published in The Express Tribune.
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TBK is expanding by leads and bounds. Munaf continues to push the boundaries of scalability in the restaurant industry as he has also launched a delivery startup with the aim to increase the Kitchen's annual turnover to $450,000 by 2018.
His overriding goal is to make TBK an international franchise with an eventual location in New York City.
