Our Story
Welcome to Bombay Canteen
Where every bite takes you back to the streets of Bombay.
Meet Nishi Barua — the heart and soul behind Bombay Canteen
Born in Bangladesh and shaped by the bustling energy of Mumbai, Nishi’s culinary journey
began long before she imagined owning a restaurant. After moving to Mumbai for college,
she quickly fell in love with the city’s spirit — the rhythm of Bollywood music in the
background, the aroma of late-night street snacks drifting through the air, and the warmth of
home-cooked meals shared with friends and neighbors.
Nishi didn’t just live in Mumbai — she absorbed it.
Its flavors, stories, and culture became woven into who she is.
She learned to cook the way true Bombayites do: from the people. From generous friends’
parents who shared treasured family recipes, to street vendors who revealed the secret
techniques behind their legendary dishes, Nishi’s craft grew dish by dish, story by story.
When she moved to America, she carried Mumbai with her. For 15 years, she nurtured a
dream — to create a place where the soul of the city could be tasted in every bite.
That dream is now becoming reality.
With the support, mentorship, and partnership of DMV’s renowned restaurateur Asad
Sheikh — a proud Mumbaikar known for bringing authentic flavors to the region — Bombay
Canteen was born.
A place where nostalgia meets flavor.
Where color, spice, and memory come together.
Where every dish brings you one step closer to the heart of Bombay.
Opening January 2026.
Welcome to our story — and to your new favorite taste of Mumbai.
Why Choose Us
Our Commitment
We commit to food that doesn’t shout—
it comforts.
To recipes that carry memory,
and flavors that remain unchanged.
At Bombay Canteen,
we stay true to the city,
and to the way it has always eaten.
This is a canteen,
Which means food comes fast, plates clink loudly, and nobody asks how your day was before serving you. In Bombay, hunger comes first. Conversation can wait.
Bombay canteens don’t do drama.
No fancy plating, no long explanations. Just recipes that have survived rush hours, monsoons, and generations of regulars.
Sharing space is part of the mea
Tables are close, elbows may touch, and strangers become temporary neighbors. That’s not crowding—that’s community.
