Located in the bylanes of Bandra, Bombay Daak is a one of a kind DAARU & CHAKNA bar.
India’s best kept secret has been its drinking culture. For centuries, regions, kingdoms and tribes have developed their own elixirs in the form of alcohol, all locally brewed yet hidden away from mainstream restaurants.
We have spent a year researching the peculiar drinking habits of Indians from different corners of the country in order to represent, in the most unique way, the true drinking and eating culture of India.
Bombay Daak presents, in its own way, an Indian experience as old as time.
Chef Niyati Rao
Chef-Partner, Bombay Daak
From training at the Taj Group of Hotels, Niyati went on to work at the top handpicked restaurants across the city like The Zodiac Grill, Wasabi by Morimoto, A Reverie and the likes. Further on, Niyati also decided to take her experience and skills to the next level and had a stint at Noma, Copenhagen, the World’s Best Restaurant, before she finally came back to Mumbai in 2020.
Along with co-founder Sagar Neve, she set up Ekaa (currently on no. 98 on Asia’s 50 Best List) and KMC*, and is now revolutionising the dining space at Bombay Daak
Sagar Neve
Co-founder, Bombay Daak
Starting out as a passionate young entrepreneur, Sagar is now the mind behind operations at numerous restaurants across the country. An alumni of Ecole Hoteliere, Sagar highlighted the Indian hospitality industry and won the Accor Take Off! award in 2014. He opened his first restaurant in 2015 and has since worked on numerous projects across India. Focused on a diversified portfolio of India-centric capital investments, Sagar’s passion lies in restaurants.
Along with Chef Niyati Rao, he set up Ekaa (currently on no. 98 on Asia’s 50 Best List) and KMC*, and is now revolutionising the drinking scene with Bombay Daak
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