Mumbai based food brand The Bohri Kitchen formally ended operations on January 31, 2026, bringing down the curtain on an eleven year journey that began as a home dining experiment and grew into one of India’s most recognisable experiential food ventures. Founder Munaf Kapadia confirmed the decision, marking the exit of a brand that helped shape how urban consumers engaged with curated, story driven food experiences.
Launched in 2015 from Kapadia’s family home, The Bohri Kitchen introduced diners to Bohri Muslim cuisine through limited seat, reservation only meals. What started as intimate Sunday lunches scaled into a multi format business. Over the years, the brand hosted thousands of guests, built a delivery led operation across Mumbai, expanded catering to Pune, and handled volumes of up to 200 biryanis a day at its peak. The venture also raised external capital as it attempted to build a sustainable food brand beyond its original home dining model.
The Bohri Kitchen gained wide media coverage and industry recognition for bringing community dining into the mainstream. It became an early reference point for experience led food startups, inspiring similar concepts across Indian cities. Beyond food service, the brand explored creative extensions such as publishing and content led projects, reflecting ambitions to grow into a broader cultural brand.
The post pandemic period proved challenging. Rising input costs, operational complexity, and shifts in consumer behaviour put pressure on founder led hospitality businesses. Over time, the brand moved towards delivery and catering to stabilise revenues, but sustaining scale without diluting quality remained difficult. Kapadia has acknowledged that the decision to shut was shaped by personal, financial, and emotional considerations built up over several years, rather than a single trigger.
Industry watchers see the closure as a measured exit in a tough operating environment. The Bohri Kitchen’s journey remains a reference case for how niche food concepts can capture attention, scale thoughtfully, and still face the realities of long term sustainability in India’s crowded food market.
