Ashley A. Stanfield
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

One element is to walk into a restaurant and another to be served a meal cooked with love at someone’s home. Knowing the love and affection that has long passed into the dishes, the inherent delight one gets provides the flavor of what you are approximate to consume. The Dawoodi Bohras are a sect of Shia Islam that originated in Yemen and later spread to India and Pakistan. They often settled in Gujarat (Surat) before spreading out to India.

Being from Yemen, the delicacies have many Arabic and Middle Eastern influences. The practice of eating that (large platter) stems from the truth that Yemen was the negative USA, and to save sources, people commenced consuming from one big plate. Their meals blend the flavors and cooking kinds of Gujarati, Parsi, Mughlai, and Maharashtrian cuisine. It believes in the food being flavourful but is now not dominated by one flavor profile. The Bohri Kitchen commenced as a fun test through a mom-son duo again in 2014; in place of simply the mom and son enjoying an excellent Bohri meal,

they were joined by six strangers this time around. The idea to ask humans over for a paid meal was a hit, and that’s how The Bohri Kitchen, a concept meals eating enjoyed in Mumbai, became born to bring the delectable food inherited via Mom-Chef Nafisa Kapadia to non-Boris. It’s a unique concept to invite people domestic over the weekends to experience a seven-course meal with strangers who finally emerge as pals.


In the Bohri tradition, every meal begins with a salt flavor, which turns on your taste buds, and a beverage such as candy coconut water combined with its soft malai. Then comes a flurry of food served in conventional halls. A has four flavors – the karmas savory; the meat has candy, Jaman essential route, and a salad. The day we went, by the way, we were plied with Triangular Mutton Kheema Samosas, which were crammed to the brim and fried crisp;

soften-in-your-mouth Chicken Shammi Kebabs, Nariyal Kebabs, which had herbed potato mash and coconut filling molded into ovals and deep fried, were paired with condiments like coriander and coconut chutney, chunda, dates, and dry fruit chutney and wedges of lime. After appetizers, we had drool-worthy Malai Khaja, which is also referred to as Bohri puff pastry. The idea of getting alternate savory and candy dishes is to break the monotony for

the taste buds and accelerate the ingesting speed. The starters were only a precursor of all the goodies to come. Mains flowed in, and the Raan Roast in pink masala caught the attention. It is marinated over days in distinct Bohri masalas, garnished with Salli and Coriander, and accompanied by Rose Sharbat with Sabja Seeds. As your appetite goes, try Mutton Seekh Biryani, the meal’s highlight. The rice became so flavourful that it can also be enjoyed without the beef. Teamed with Pineapple Boondi Raita and homemade Jal jeera, the biryani scored on flavor, authenticity, and honesty of flavors. We couldn’t move an inch, but still, we made room for exceptional hand-churned Mango Ice-cream and traditional paan.

- A word from our sposor -


Food coma of the Bohri type