Interview: Nishit Dalal, Founder of BombayBoy, brings flavours of Mumbai’s Vibrant Street Food to Delhi!

An interview with Nishit Dalal, Founder of BombayBoy, a dynamic culinary brand bringing the flavors of Mumbai’s vibrant street food to Delhi’s culinary scene

Nishit Dalal, the visionary Founder of BombayBoy, is transforming Delhi’s culinary landscape by infusing it with the vibrant flavors of Mumbai’s beloved street food.

With a passion for authentic taste and innovative presentation, Nishit has crafted a brand that celebrates the rich culinary heritage of Mumbai while catering to the diverse palates of Delhi.

His journey reflects a dedication to culinary excellence and a commitment to making street food accessible to all.

Can you tell us about your journey? What inspired you to start Bombay Boy?

Nishit Dalal: I’ve always had a deep connection with food, ever since I started cooking for my parents on Sundays as a kid. I’d take over the kitchen, making dishes like Mexican rice, pasta, pizzas with homemade tomato sauce, and baked eggs—fancy meals for the late ’90s and early 2000s!

Growing up in Bombay’s upper-middle-class society, I had the privilege of dining at some of the city’s iconic restaurants: sizzlers at Yoko’s, Chinese at Dynasty, North Indian at On-Toes, Japanese at Oyster Fry, and South Indian at Woodland, to name a few. Anyone from that era in Bombay can relate.

When I moved to Delhi, I enjoyed the city’s food—Chole Bhature, Tandoori Momos, Chaaps, and Chowmein. But I missed my Bombay staples: Pav Bhaji, Vada Pav, Dabeli, and Falooda.

That longing for the street food I grew up with led to the birth of BombayBoy, bringing the best of Mumbai’s street food to Delhi.

What is your culinary philosophy when it comes to street food?

Nishit Dalal: At BombayBoy, our culinary philosophy centres on authenticity. We recreate the vibrant flavours of Bombay’s street food using traditional recipes and the freshest ingredients.

Whether it’s tangy pani puri, spicy bhel puri, or buttery Pav Bhaji, each dish is carefully crafted to deliver a genuine experience.

What sets us apart is our commitment to showcasing the diverse street food from Maharashtra and Gujarat. Our menu is a journey from Mumbai’s iconic Vada Pav to Kolhapur’s fiery Misal Pav and Kutch’s savoury Dabeli. With in-house masalas and fresh ingredients, every bite bursts with authentic flavours.

Ultimately, it’s about simplicity—a satisfied smile after a meal is what matters most at BombayBoy.

Can you walk us through the process of developing your menu? How do you select which dishes to offer?

Nishit Dalal: BombayBoy was born out of my pure love for Mumbai’s street food and the deep-rooted nostalgia of flavors I grew up with. After moving to Delhi, I realized something was missing—Delhi had its own amazing food, but nothing quite hit the spot like the streets of Mumbai.

The city’s iconic dishes—Vada Pav, Irani Kheema, Misal Pav, and Dabeli—weren’t just food; they were memories, wrapped in layers of spices and warmth that I longed to recreate.

So, I set off on a culinary journey back to Mumbai, revisiting the legendary food spots that have shaped my love for street food.

The crispy, spicy Vada Pav from Ashok Vada Pav, the comforting Irani Kheema at Café Britannia, the sweet-spicy Dabeli near Vile Parle station, and the refreshing Falooda at Badshah—these weren’t just random picks, they were the best of the best.

With BombayBoy, I wanted to bring that same magic to Delhi. Every dish is a tribute to Mumbai’s bustling streets, recreated using authentic recipes and the freshest ingredients.

We’re not just serving food; we’re serving the nostalgia, chaos, and soul of Mumbai in every bite.

Whether it’s a quick grab on the go or a late-night feast, my goal is simple: to put a smile on your face and take you back to those iconic street corners of Mumbai.

As the founder of BombayBoy, my vision is clear—to merge the vibrant energy of Mumbai’s street food with the urban sophistication of Delhi. It’s about giving every customer not just a meal, but a taste of Mumbai’s heartbeat.

Are there any particular dishes that you feel best represent the essence of Mumbai street food?

Nishit Dalal: As a schoolboy, my all-time favourite was Vada Pav, the “Bombay staple diet” at the Jamnabai Narsee School canteen.

The green chili chutney there was unbeatable. Why am I telling you this? Because back then, I had no intentions of becoming a chef, but I’ve always had a fascination with flavours. Every time I ate, I found myself mentally breaking down the ingredients—figuring out which flavours stood out and how everything came together.

Cricket was life growing up, and there was always a Bhel or Sev hawker ready to satisfy our post-game cravings.

Later, when we started hitting the clubs, our go-to 3 a.m. snack was Anda Bhurji with butter pav, or a buttery Bhaji Pav, enjoyed with friends while chatting away the night.

Food has always been more than just a meal—it’s a memory, a moment, and that’s what I bring to BombayBoy.

What challenges did you face in establishing Bombay Boy, and how did you overcome them?

Nishit Dalal: Getting laadi pav in Delhi is a big challenge—anyone who’s had a Vada Pav in Mumbai knows the pav makes all the difference.

To stay true to the flavours, I worked with a few bakers and, after months of trials, finally nailed the perfect recipe for the laadi pav.

As BombayBoy grew, challenges came with it, but I never let them slow me down. Instead, I tackled each one head-on, always focused on finding solutions and moving forward. What started as a one-man show has now expanded to a 10-member team, with the brand rapidly growing.

My passion and vision for BombayBoy have never wavered, and I see every challenge as an opportunity to take it to the next level.

What are your plans for the future of Bombay Boy? Are there any new concepts or expansions on the horizon?

Nishit Dalal: In the fast-paced world of Quick Service Restaurants (QSRs), our goal is to create a sustainable business with BombayBoy, starting in the National Capital Region (NCR).

With its diverse cultures and growing population, the NCR—spanning Delhi, Gurgaon, and Noida—offers an exciting opportunity to establish a strong foothold and build a loyal customer base.

By opening multiple outlets, we aim to refine our operations and deliver a seamless dining experience.

As BombayBoy expands, we’re not just focused on Mumbai Street food. We have plans to introduce a gourmet catering arm, specializing in Indian cuisine with a twist—featuring signature dishes from Gujarati, Parsi, and Maharashtrian kitchens.

Our vision is to make Vada Pav and Mumbai Street food a household name across the country while on the other hand bringing our catering expertise to new heights.

What are some of your personal favourite street food dishes, and why?

Nishit Dalal: Dabeli: Being a Gujarati, sweet and spicy are favours which we love in our food, this has got the perfect blend of sweet, spice, savour with a crunch of peanuts and onions and toasted with butter.

What advice would you give to aspiring chefs or entrepreneurs looking to enter the culinary scene?

Nishit Dalal: To put it simply Love what you do and do it fiercely. There will be challenges and days when you feel what am I doing, Is this the right choice, will this work?

But when you are passionate about the work you do this wouldn’t matter. Your heart has to be in the right place.

Through BombayBoy, Nishit Dalal is bridging the gap between two iconic cities, bringing the essence of Mumbai’s street food to new audiences.

His entrepreneurial spirit and culinary passion not only satisfy cravings but also foster a deeper appreciation for India’s diverse food culture, proving that great taste can unite people across borders and traditions.

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