
From Google executive to samosa entrepreneur, Munaf Kapadia's memoir chronicles his Rs 4 crore culinary startup journey. Featured in Forbes 30 Under 30, his pandemic-written tale reveals how authentic Bohri cuisine and family support transformed a weekend pop-up into a Bollywood-catering sensation.
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Picture a young professional sitting across from his senior boss at Google, bracing for a reprimand about moonlighting. Instead, the conversation turns into career counseling about quitting. This wasn't fiction-it was Munaf Kapadia's reality in June 2015. For eight months, he'd been running The Bohri Kitchen (TBK) from his Mumbai home, serving his mother's exceptional Dawoodi Bohra cuisine to curious strangers every weekend. What started as a casual experiment-charging friends 700 rupees to experience home-cooked meals-had snowballed into something neither he nor his mother anticipated. Bollywood celebrities would soon queue at their doorstep, international airlines would feature their food, and Forbes India would name him among their 30 Under 30. Yet the most radical part wasn't the accolades-it was the audacity of trading corporate security for culinary uncertainty in a culture where stable jobs are sacred. His journey would become a blueprint for a generation torn between paychecks and passion, proving that sometimes the riskiest move is also the most necessary.
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Criado por ex-alunos da Universidade de Columbia em San Francisco
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Criado por ex-alunos da Universidade de Columbia em San Francisco

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