Bojangles is an Indian bar in Boston that has been doing what its name suggests.
And, as it turns out, it’s been doing it well.
The menu is an amalgam of classic Indian food with an array of dishes that range from traditional dishes to contemporary favourites.
For instance, the Bojangas Bistro, with its three Indian-inspired cocktails and its traditional Indian salad, is made with fresh vegetables and an assortment of Indian spices.
The other Bojangle, the Indian-friendly Bojans, has a wide range of Indian food that includes curries, paneer, chapatis, kabab, naan, rice and other favourites.
The restaurant is open 7 a.m. to midnight and offers a wide selection of Indian and international cuisine.
Bojags’ owner Anil Madhavan says the restaurant’s success comes down to the dedication of the owners and staff.
“I’m the owner, the only owner, and I’ve been working on the restaurant for over five years,” he says.
Madhavans son, Anil, is a restaurateur who has a history of taking on restaurants and bringing them to life, including his own.
“There’s no one who has done it better,” he said.
The Indian-American Madhavaans son Anil is a successful restaurateur, as is his son Anu.
Photo: Ravi Sharma/Bloomberg Anu Madhavi says the Bojoans’ success is a testament to his father’s entrepreneurial spirit.
“The Bojangs is a part of my life.
It’s not just about the restaurant,” he told The Times.
“It’s about the people who come and see it.
They see me as a friend.”
The Bojins have attracted crowds of over a thousand people to a few restaurants in the city, and Madhave says he’s seen a similar trend in the Bay Area.
“In New York, we see a lot of restaurants opening, and the crowds are huge.
We have seen that in the U.S. too, especially with college students and young professionals,” he added.
Madhawas family is based in New Delhi and is known for its Indian cuisine, which he says is much closer to his family’s roots than the traditional Indian cuisine that he grew up with.
“My family has been cooking Indian food for over 70 years,” says Madhaven, who has been a part-time chef for his entire life.
“And that’s how I got to know my parents.”
Madhawaks Indian-centric menu and drinks include traditional Indian dishes like kababs, biryani, and curries like rotis and masala, and modern-day dishes like dosa, roti and rice.
Photo by: R.
Suresh/Bloomberg Bojuts’ owners have also partnered with a local brewery to produce a range of beers.
The brewery, Posh Brewing, was founded in the early 1990s and serves the likes of American and international IPAs and saisons, among other beers.
“We really wanted to help create a new culture in India, which is why we wanted to create a beer that we could drink to celebrate our culture,” says Posh CEO K.
The beers will be available on tap at the Bojaan Bar, along with a selection of other beer offerings, like Posh’s signature seasonal beers like Bijan Biryani (an Indian version of beer made with barley) and a saison called Bojana.
Raghavans family has also partnered up with a few local food trucks, such as Bijans Indian Kitchen, to bring in Indian food to Boston.
“Our mission is to create an atmosphere for our community,” he explains.
“With Bojaws, we are trying to give a voice to a community that is very marginalized.”
Bojaks Bistrot Menu A selection of Bojanas Indian cuisine.
Photo courtesy of Bojoangs.
The Bojoas Bisteel menu is a mix of Indian, Western and American cuisine that ranges from traditional Indian food, to contemporary and more modern fare.
Bojaans has a menu of over 40 dishes, with many variations on traditional Indian fare like dal, chicken tikka masala and rotis.
The Bisteels are also known for serving local and seasonal dishes, such the spicy and peppery roti.
Photo via The Bojaaas.
The cocktails on the menu range from the simple to the complex, and include drinks like the Bistronauts, which includes gin, pineapple, lime and mint.
A range of local and regional food trucks and restaurants have also been coming to the neighborhood.
The owners have a long history in Boston’s burgeoning food scene, which started with a small restaurant on Lexington Avenue called The Olde Towne. “As