It was hard to imagine that a restaurant known for its signature “Baba dhaba” could be as culturally diverse as it was.
For most of its existence, the Dhabas of southern India were considered “the place to eat” for the local population and had become a symbol of Hinduism and Jainism.
The name itself came from the Dharas (the Hindu word for heaven) and its pronunciation, which means “baba” or “dhab” in Hindi.
It was the only place where Hindus could go to have their meals served in public, but the Dabas had long been a closed-off society that refused outsiders to enter.
“It was like the ‘Kashmiri’ or ‘Sikh’ communities of India were the only ones allowed in, they were the outsiders,” says Anand Muthalik, an Indian restaurant owner who spent five years studying in Singapore and now runs Dhabamaya restaurants in New Delhi.
“The only people allowed were the locals and they didn’t dare come.”
But in 2002, with the arrival of the World Cup in India, Dhabams were open again, and now they had become the most popular tourist destination in the country.
In 2009, they became a destination for foodies who travelled from all over the world.
The new Dhabawas, like the old ones, were the place to have food, drink, and watch sports.
They were also the place where tourists could meet local families.
It wasn’t long before the Dabba began attracting new customers.
The restaurants opened their doors to the public in 2012, and it wasn’t until 2016 that they started receiving donations of food, drinks, and snacks.
“When the World Cups were coming up, there was a lot of hype about Dhabahs,” says Akshay Kapoor, the owner of Dabba, a new restaurant in Delhi’s Old City.
“We didn’t even have a kitchen yet.
We were just a place where you could order food.”
But then the Dhibas closed, and their customers began to leave.
The Dabba had long held the distinction of being the only restaurant in the world to not open its doors for more than a week at a time.
“There were a lot more people coming in every day,” Kapoor says.
“But then, there were no food trucks or anything.”
The Dhabayas’ popularity plummeted, and Kapoor was left with only two restaurants to run.
When Kapoor opened his first restaurant, a small eatery that served Indian and Chinese food, he didn’t expect the number of customers to continue to grow.
He was also not prepared for the huge number of tourists who had to travel hundreds of kilometers from their home cities to go to Dhabadas.
“I thought, this is not the end.
We will probably have to do it again,” Kapow says.
In 2015, Kapoor decided to open his second restaurant in New York, but this time, he decided to stay put in the U.S. “People were always asking, ‘Why are you opening your doors in New Yorkers?
The restaurant opened in 2018. “
Kapoor started serving food at his second location.
The restaurant opened in 2018.
Since then, Dabba has become a staple of Indian cuisine, with diners arriving from all around the world for its delicacies.
Even though it’s the most well-known Dhabah in the United States, it’s also home to some of the biggest local restaurants in the state.
The most popular dishes in the restaurant are the Bajaj Dhabai, an entree of rice with meat, vegetables, and a variety of meats, and the Bambu Dhabar, a bowl of rice and vegetables served with a variety, such as coconut and coconut milk.
The newest restaurant in Mumbai is called Bada, and has been in business since February 2017. “
As we grow, we want to keep serving vegetarian options to the customers,” Kapur says.
The newest restaurant in Mumbai is called Bada, and has been in business since February 2017.
The food comes from local farms and local vendors, and customers can order the Bada on their way out the door.
“You can expect a lot from us,” Kapo says.
Dabba is not only an Indian food destination for locals and visitors alike, but also for foreign guests looking to dine in India.
“Dabba has really become the main destination for visiting Indian food,” says Kishore Kumar, a food blogger based in New Jersey.
“Everywhere you go in India and you are going to see a lot and eat there, there’s a Dabba,” he says.
Kapoor is now planning to open more restaurants around the country, but he won’t be stopping