Hemant Bhagwani
Hemant Bhagwani Biography With a passion for food and a steadfast drive, Hemant Bhagwani has become a leading force in Canada’s culinary landscape, creating a multitude of famed eateries. Upon moving to Toronto in 2000, Hemant found a lack of appreciation and respect for Indian cuisine in the city, prompting him to open high-quality Indian restaurants that proudly serve authentic and delicious food. At his restaurants, he employs workers from India to train and cook in his kitchens, bringing them over on work permits, allowing them to eventually grow into management-level positions. Hemant’s connection to his native cuisine, the people, and his journey in the hospitality industry is truly compelling, showcasing his character and fervour. Completing his culinary training in Switzerland, he then moved to Australia and Dubai before settling in Toronto and calling the city “home.” His worldly travels are evident in his food, as Hemant combines Indian cuisine with characteristics from other cultures, such as Portuguese and Burmese, presenting guests with a diverse range of flavours. Casting his net wide around the GTA, his restaurants like Goa Indian Farm Kitchen, Popa, Egg Bird, and Amaya have all proven wildly successful. For his impressive entrepreneurial efforts, Hemant was celebrated as a finalist in the 2015 Ernst & Young Entrepreneur of the Year Award. In early October, Hemant opened up Bom-Bay Snack Bar in Toronto, which he describes as an “Iranian café with an Indian heart.” Recently, he has taken his efforts across Ontario to Ottawa, opening a location of Egg Bird, which provides classic comfort food like burgers and milkshakes. Another location of Egg Bird will open in the Eaton Centre in March 2021.
BOMBAY PRAWNS

BOMBAY PRAWNS

Spicy crispy prawns, then covered blanket HB MAGIC MASALA from Bombay, a favourite seasoning reinvented.

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BOMBAY PRAWNS

BOMBAY PRAWNS

Spicy crispy prawns, then covered blanket HB MAGIC MASALA from Bombay, a favourite seasoning reinvented.

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