The Rustomjee's Cloud Kitchen Story

When the owners opened their first restaurant in NYC, NY, the restaurant business was in full swing. In the following years, they opened up 19 more. their cuisines were diversified from Fried chicken, Dominican, Chilean, Louisiana, Indian, American & Italian. In the fall of 2005, they had overcome a long list of challenges from location to regulations and more to see it through. So, when it came time to launch their first kitchen in India with a highly-anticipated concept, Grilled/Parsi Cuisine in Oshiwara, it was a totally new experience.

When the owners came back to India after 20 years, they saw a lot of changes from growing up on the back streets of Colaba eating kebabs and Baida roti from Bade Miya's cart to Baghdadi’s Paya soup and Beef fry to the new Mumbai where Bade Miya's kebab had migrated from a cart to a restaurant kebabs which were 2 Rs a plate now sold at 250 Rs a plate, To all the new hundreds of restaurants and kitchens now dominating Mumbai. It was a delicious, delectable experience.

The Rustomjee's Cloud Kitchen Story

So it’s all started when the owners went looking for a decent cuisine around India from the streets behind the Taj Hotel Mumbai.

To the shanty lanes of Delhi Darbar in grant road, and

to Nizams in Calcutta to Charminar by lanes of Hyderabad.

To the Basti’s of Lucknow, followed by khau gully of Delhi.

Searching for the Perfect Cuisine to please communities in and around Mumbai

They ended up creating Rustomjee's Kitchen to give people a touch of India in every bite.

Besides Parsi and North Indian cuisine, they also specialize in Iron clad grill, Charcoal grill, Tandoori clay oven grill and the amazing Rotisserie grill. It's a Cloud Kitchen and they are located at  Aaradhana Gurunanak, Bldg no 1, Shop no 3, Oshiwara, Mumbai, Maharashtra 400102, Phone no : 7777069410,

https://www.zomato.com/mumbai/rustomjees-kitchen-oshiwara,

"It's been an awesome experience claimed owners to open Rustomjee's Kitchen in the past few months. A lot of people were happy with the opening, especially in the neighbourhood community and in the Jogeshwari/Andheri neighbourhood. "To be able to have something which is fresh, tasty and healthy at the same time in the midst of all the restaurants around us" they said, their customers swear by the Patra ni Machi, Berry Pulao and their English roast which is cooked on a Rotisserie grill.

It can be argued that a cloud kitchen don’t do too well, but good food became more important than customer comment cards. A fascination with classic Parsi cooking was forevermore trumped by an insistence on something lighter, more flexible and less hidebound. The trickle of a simpler sensibility from different parts of India became a tide. Each city of India had Parsis putting in the flavours of that particular state that city was located in and that became a difficult task, but with the right dedication and persistence they overcame the hurdles.

"It was a pivotal year in the sense that what has now become the model of the contemporary Parsi Kitchen began then," said Raymond Francisco, the chef and part owner of the Rustomjee's Kitchen. That was also when Mr. Francisco took over the cloud kitchen at Oshiwara, and drew attention and acclaim for the playfulness he brought to the Parsi Cuisine, for the bright colors and the vertical stretch of his Recipes.

Their goal was to recast the first-rate, fussy Lokhandwala & Andheri crowd to the casual Parsi cloud kitchen, as an affordable, approachable refuge with a Suburb address, and prices within reach of people who were not so rich.