The seed round in the specialised cuisine startup has seen participation from Anuj Puri of Venture Catalysts Qatar, Abhishek Agarwal of Rockstud Capital, Anirudh Damani of Artha India Ventures, F&B veteran Riyaaz Amlani and food chef Rahul Akerkar amongst others.
The Bohri Kitchen will use the capital to upgrade its existing infrastructure and move into a bigger central kitchen.
Started by Munaf Kapadia and his mother in 2014, The Bohri Kitchen offers dishes that are unique to the Dawoodi Bohra community to food connoisseurs through a home dining experience. The startup makes available legacy family recipes to specialised small groups of gastronomes.
“When I first thought of the idea that would materialise into The Bohri Kitchen, I was confident of the viability of such a concept in the market. The response that we’ve had so far has just strengthened that belief,” said Munaf Kapadia, Founder & CEO, The Bohri Kitchen. A former Googler, Kapadia is the recipient of the title of Forbes ‘30 Under 30’ for creating The Bohri Kitchen (TBK).
“The brand has grown from strength to strength, setting up a delivery kitchen and slowly expanding into the restaurant vertical as well. We are confident that TBK will continue to set new benchmarks in the experiential dining space and garner exponential success,” said Anuj Puri of Venture Catalysts Qatar who is an investor in the company.
Through this investment round, Kapadia is also looking to widen the reach of TBK by hiring more skilled workers to help standardise the menus along with his mother.
