BombayBoy: Bringing Mumbai’s vibrant street food culture to Delhi

Tucked in the bustling lanes of Malviya Nagar, BombayBoy isn’t just a restaurant—it’s an homage to Mumbai’s street food culture, designed to evoke the nostalgia of the city’s lively streets. Founded by Nishit Dalal, 39, who, in 2021, set out to bring the magic of Mumbai’s street food to Delhi, BombayBoy was born after Nishit moved to Delhi and noticed the absence of his hometown’s distinctive street food, inspiring him to transition from engineering to the food industry.

Originally launched as a cloud kitchen in Millennium City, it opened its first quick-service restaurant in Malviya Nagar, New Delhi, in September 2024, marking a significant step in Nishit’s journey to share the flavours of his hometown.

“I have always been passionate about food,” Nishit told Patriot. “When I moved to Delhi, I didn’t find the kind of food I grew up eating. Dal Makhani and Butter Chicken are everywhere here, but I couldn’t find anything like the authentic Vada Pav or Dabeli. I used to enjoy on the streets of Mumbai. So, I thought, why not bring something unique that Delhi doesn’t have?”

Nishit’s love for Mumbai street food began in childhood as he explored the dishes that define the city’s culture. “Cooking with my family as a kid, I was always experimenting with food,” he recalls. “But it wasn’t until I moved to Delhi that I realised just how much I missed Mumbai’s flavours—Pav Bhaji, Dabeli, the Bombay Sandwich.” Observing how Delhi’s versions of Mumbai street foods lacked authenticity, he was inspired to recreate them, using traditional methods and ingredients.

With a commitment to authenticity, BombayBoy now serves iconic dishes from Maharashtra, Gujarat, and even Parsi cuisine, carefully crafted to capture the essence of Mumbai’s bustling food scene. “We specialise in Mumbai street food,” says Nishit. “Our menu brings together Maharashtrian, Gujarati, and Parsi flavours that are rarely found here, and that’s our unique offering.”

A menu of memories

The menu at BombayBoy reads like a tribute to Mumbai, with each dish created to retain the flavours and spirit of the city’s beloved street foods.

The Dabeli, one of the bestsellers, combines spiced potato with pomegranate and crunchy toppings, delivering a delightful balance of flavours and textures. Another highlight is the Black Pav Bhaji, distinguished by its in-house masala blend of 11 ingredients, which lends the Bhaji its deep, earthy colour and bold taste. “It’s made with a blend of coconut and tangy tomatoes—there’s no burnt or smoked flavour, just richness,” Nishit explains.

One item that draws crowds is the Bombay Sandwich, inspired by the legendary Lucky Restaurant at Parla Station in Mumbai. “Lucky Sandwich is iconic in Mumbai. We wanted to capture that essence here,” says Nishit, explaining the layers of spiced vegetables and chutneys that make the sandwich a standout. Another speciality, the Keema, is inspired by Mumbai’s Britannia Cafe. Nishit’s version, an Iranian-style greenish-brown Keema, offers a complex flavour that sets it apart from the red Keema typically found in Delhi.

Refreshing sips and tangy treats

Alongside the savoury delights, BombayBoy offers signature drinks, including Kokum Sharbat. This tangy beverage, made with kokum—a traditional souring agent in Maharashtrian cooking—brings a refreshing contrast to the spicy dishes. “Kokum isn’t easy to find in Delhi, so we source it from Maharashtra to ensure we get the right taste,” Nishit shares.

For dessert, the Kulfi Stick serves as a nostalgic nod to the kulfi vendors found on Mumbai’s streets, providing a sweet finish to a savoury meal.

Initially, Nishit launched BombayBoy as a cloud kitchen, reaching customers through delivery services. However, with a positive response and growing demand for physical dining spaces, he expanded to a full-fledged restaurant in Malviya Nagar. “To build a brand, you need a physical presence,” he explains. “A cloud kitchen isn’t enough to connect with customers.”

Bringing Mumbai’s authentic street food to Delhi hasn’t been without its challenges. Nishit frequently travels to Mumbai to source ingredients like kokum and Surti papdi, which aren’t readily available in Delhi. “The challenge was in ensuring authenticity,” he says. “I wanted every dish to taste as it would in Mumbai, and that requires the right ingredients and the right methods.”

Expansion plans and future goals

As BombayBoy continues to win fans across Delhi, Nishit is already eyeing further expansion in the National Capital Region, with plans to open outlets in Noida, followed by new locations in cities like Chandigarh and Dehradun. “People are excited to try something different, something they can’t easily find here,” he says. With a dedicated team trained in the nuances of Mumbai street food, Nishit is committed to maintaining quality and authenticity as the restaurant grows.

Despite the challenges of switching careers and building a food business from scratch, Nishit credits his family’s support for his success. “My parents have always been supportive, even when I shifted from engineering to food. They believe in the slow and steady growth of a business,” he shares. His sister, formerly a chef in Pune, has joined him in the business, taking charge of catering services as BombayBoy expands.

As for the restaurant’s fun tagline, “Bole To Ekdum Jhakaas,” Nishit laughs and explains that it captures the spirit of the restaurant perfectly. “It’s a way of saying, ‘What’s up? Everything is great!’ It’s that Bombay vibe that we wanted to bring to Delhi.”

Through his dedication to authenticity and passion for Mumbai’s vibrant food culture, Nishit has succeeded in creating a space where Mumbai’s street food thrives in the heart of Delhi.