The brand stayed true to the essence of regional Indian recipes and ingredients: Karan Sunil Kapur on Bombay Brasserie
Nov 26, 2024
In the 70s and 80s, the Indian dining landscape was largely dominated by a limited variety of Indian food, with a focus on Mughlai, Punjabi, and North Indian cuisines. Introducing lesser-known regional flavours and ingredients was a challenge. And Sunil Kapur who also is the man who, for many years, led the growth of brands like Travel Food Services (TFS), Copper Chimney, Blue Sea among others, decided to launch Bombay Brasserie.