THE STORY
Bombay Sweet Shop is a celebratory venture by Hunger Inc. Hospitality Private Limited, the company behind The Bombay Canteen, O Pedro, Veronica’s & Papa’s. Launched on the five-year anniversary of Hunger Inc, it fittingly puts the spotlight on the sweets that shaped all our happy occasions.
However, it’s not mithai as we know it. Staying true to the ethos of ‘Re-creation’, the thought that has taken centre-stage in all our brands, we looked at Indian sweets and the tradition of gifting sweets through a new lens of play.
OUR PHILOSOPHY
Like bees to honey, we followed the sugar trail across India, discovering recipes, imbibing traditions and mastering new skills to build our very own sweet shop.The team scoured India, gathering knowledge, recipes and imbibing techniques from the masters. At the sweet shop, our chefs turned these traditions on their head to create sweets that may look and sound familiar but prompt surprise and wonder through both presentation and flavours.
OUR PHILOSOPHY
We take familiar sweets that we love and create something entirely new. So take a piece, a slice or whole boxes of your favourites and savour some old fashioned sweetness.
The Team Behind The Magic
Meet the creative minds reimagining Indian sweets
Chief Mithaiwala
Co-Founder & CEO
Co-Founder & COO
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CHIEF MITHAIWALA
Girish's interest in the culinary industry began at the age seventeen when he interned at ITC Grand Maratha in Mumbai. He enrolled himself at the Welcomgroup Graduate School of Hotel Administration where he fell in love with the world of pastry. He developed a strong foundation in the art of baking and pastry making post the completion of his course at the Culinary Institute of America in New York. He continued to work under various renowned bakers in the States and even learned the art of bread making.
With a yearn to learn more about Indian sweets, he moved back to India and honed his pastry skills with the Olive Group. Girish joined the team in 2018, to bring familiar flavours from around the country, using a mix of traditional and modern techniques to create an offering that is fun, seasonal and created to rekindle the love of Indian sweets. His favourite mithai is the Indie bar.