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Munaf Kapadia started The Bohri Kitchen in 2014 to help his mother, Nafisa. He quit his job at Google to execute this unique idea from his home kitchen. Supported by his dad, Turab and a small support group, his enterprise has spread across the city, and even to other cities for catering orders, including Delhi. Riyaaz Amlani of Impresario went on to include their kheema samosas in the menu of his eatery, Social. Other plans include expansion of his deli kitchen and a standalone restaurant as well

Sanjana Patel’s patisserie enterprise La Folie has always broken barriers. An alumnus of Le Cordon Bleu, she started young and has constantly looked to raise the bar with her experimentations and ideas