Nishit Dalal, Founder of BombayBoy, Shares His Journey from Engineering to Culinary Arts, Bringing Mumbai’s Iconic Street Flavors to Delhi
BombayBoy, founded by Nishit Dalal, is a unique culinary journey that took root in Delhi’s vibrant food scene. Dalal, a satellite engineer-turned-culinary entrepreneur, embarked on an inspiring transition from engineering to food to bring Delhi an authentic taste of Mumbai’s street culture.
Known for its flavor-packed Vada Pav, spicy Misal Pav, and delicacies like Dabeli, BombayBoy draws from Mumbai’s street food legacy, adapting it to Delhi’s diverse tastes. With a fast-growing cloud kitchen and Quick Service Restaurant (QSR) model, BombayBoy is bridging two food capitals by blending tradition with modern dining experiences, making it a must-visit for authentic street food lovers in the National Capital Region.
What sparked your transition from satellite engineering to founding BombayBoy, and how did your engineering background influence your approach?
I didn’t initially plan to become a chef, but every time I ate, I could instinctively understand flavors and ingredients. My engineering career took me to the University of Sussex to study Satellite Communication and Space Systems. Yet, my love for cooking remained strong—I was always the one making sure no one left hungry.
Cooking became my creative outlet, and friends often encouraged me to open a restaurant. Eventually, I decided to combine my engineering mindset with cooking, blending science and creativity. I approach each dish with an engineer’s precision, making sure that every detail counts, which ultimately led to the founding of BombayBoy.
How do you balance authenticity with Delhi’s diverse palate in your Mumbai-inspired street food?
BombayBoy was born from my deep connection to Mumbai’s street food and a desire to introduce it to Delhi in an authentic way. Rather than blending into Delhi’s existing food culture, we created a niche for BombayBoy by emphasizing originality and tradition.
For instance, our customers can personalize their meals, adding their own touch to classics like Vada Pav. This approach helps us balance Mumbai’s authentic flavors with Delhi’s eclectic palate, inviting diners to co-create their culinary experience and making every visit unique.
Can you give an example of adapting a classic dish for Delhiites?
Our menu highlights regional specialties from Maharashtra and Gujarat, from Vada Pav to Misal Pav and seasonal favorites like Undhiyu. BombayBoy’s catering menu extends further, showcasing Gujarati, Maharashtrian, and Parsi delicacies that offer a taste of Mumbai’s culinary diversity.
The idea behind BombayBoy was not just to introduce one flavor, but to offer Delhiites a wide array of authentic regional dishes, staying true to Mumbai’s culinary identity. For example, our Undhiyu brings a hearty, traditional winter dish to life in Delhi, offering a taste of home to those familiar with Mumbai’s food culture.
How do you blend sophistication with street food authenticity, and what challenges arise?
Flavor is the heart of BombayBoy. To capture Mumbai’s street food spirit in Delhi, we meticulously examine each cooking technique and ingredient selection, ensuring authenticity in every bite. Quality is non-negotiable for us—we work with trusted suppliers to keep our ingredients fresh and true to Mumbai’s essence. One major challenge was creating an authentic laadi pav for our Vada Pav, a task that took months of collaboration with local bakers. This commitment to detail and quality helps keep BombayBoy’s offerings true to their roots, while giving Delhiites an unmatched street food experience.
What’s next for BombayBoy after cloud kitchen and QSR success?
In the fast-paced world of QSRs, BombayBoy aims to establish a sustainable business model within the National Capital Region, including Delhi, Gurgaon, and Noida. By focusing on regional expansion, we’re building a loyal customer base and refining our operations to ensure a high-quality experience. Additionally, we’re expanding BombayBoy into gourmet catering, with signature dishes like Dhansak, Salli Boti, and Malvani Prawns from Gujarati, Maharashtrian, and Parsi kitchens. This lets us bring BombayBoy’s authentic street flavors to a larger audience, while adding a unique, sophisticated twist to classic Indian dishes.
Share lessons learned and advice for aspiring culinary entrepreneurs without formal training.
My advice is to love what you do wholeheartedly. There will be challenging days full of self-doubt, but when you’re passionate about your work, those challenges become manageable.
For aspiring entrepreneurs, I recommend building strong relationships and putting structured processes in place. Relationships with suppliers, customers, and your team are the foundation of a thriving venture. And no matter the size of your business, having systems in place for consistency will support growth. Passion, relationships, and structure are the keys to success, even without formal training Nishit Dalal’s journey from satellite engineering to founding BombayBoy is a story of dedication and cultural fusion.
With BombayBoy, he aims to give Delhi an authentic taste of Mumbai’s street food culture, capturing the vibrant spirit of Colaba’s streets and the lively flavors of Bandra’s food stalls. As BombayBoy continues to grow, it is not only reshaping Delhi’s street food landscape but also honoring the diverse flavors of Indian cuisine. For food lovers in Delhi and beyond, BombayBoy is a flavorful bridge to the essence of Mumbai, offering an immersive culinary experience that’s set to become a staple in the National Capital Region.
