Cover Vidur Yadav and Tanvir Bhasin of Bengal Brothers (Photo: Nichol Mak / Tatler Hong Kong)
Vidur Yadav and Tanvir Bhasin of Bengal Brothers (Photo: Nichol Mak / Tatler Hong Kong)
1 / 1
Tatler catches up with the duo behind the Indian street food joint, which has just rebranded its Wan Chai venue from a takeaway to a boozy Indian canteen
Vidur Yadav and Tanvir Bhasin are behind Bengal Brothers, which has branches in Wan Chai, Kennedy Town and at BaseHall. Here, they speak to Tatler about the “deluxe edition” of the concept in the Wan Chai location, which in September was rebranded from a takeaway to an Indian street food eatery and boozy canteen.
Let’s start from the beginning. How did you two meet?
Tanvir Bhasin: We met on the porch of a popular Soho eatery that Vidur used to manage in 2016. We started talking over a cold pint. It’s now 2023 and we have three eateries together [in Wan Chai, Kennedy Town and at BaseHall]. It was only years after we met that we realised our mothers were university friends too. We also have similar upbringings, as we’re both from military families.
Where did your interest in the dining scene begin?
Vidur Yadav: I grew up in India, and it’s hard not to fall in love with food when you’re surrounded by delicious street food and hearty soul food from all your aunties and grandmas. This love was formalised at university—I worked on the openings of cafés for Nespresso in Vienna and London. Seeing all the moving parts come together was so exciting. What really interests me is the ability for food to capture the soul of a culture. Dai pai dongs, canteens, trattorias or taquerias are all eateries that bring people together and blur boundaries. Capturing the essence, the emotion and the excitement of such culinary establishments is what keeps me going.
In case you missed it: Takeshi Fukuyama of Goh and GohGan, in collaboration with Gaggan Anand, on creating a borderless cuisine in Fukuoka
Above Vidur Yadav and Tanvir Bhasin (Photo: Nichol Mak / Tatler Hong Kong)
Vidur Yadav and Tanvir Bhasin (Photo: Nichol Mak / Tatler Hong Kong)
1 / 1
What motivated you to embark on Bengal Brothers?
Bhasin: We both often reminisced about the vibrant, regional offerings back in India, and at parties we would speak about how great it would be to have kathi rolls [an Indian flatbread wrap] with a stiff drink on a rooftop—a regular occurrence back home. And though they’re delicious, there’s only so much butter chicken and garlic naan one can eat. Bengal Brothers Deluxe Edition is an extension of that passion, bringing forward the lesser-known aspects of our cuisine and being true ambassadors of our culture in a modern, approachable manner. The restaurant is an extension of ourselves; young, energetic, international citizens with a sense of humour and proud South Asian roots.
Why Indian street food?
Yadav: In a country of 1.4 billion people, it’s the food that fuels the hustle and bustle of daily life. Everybody comes together when it’s time to eat. I remember the time when my grandma offered me a treat of my choice as a reward for passing my exams. She packed a wad of rupees into her purse, thinking I’d want [a toy] or a new cricket bat, but was startled when I requested we step out for some chaat—one of India’s most inexpensive roadside snacks. Grandma got to keep her rupees, and I enjoyed a belly full of my favourite grub. The memory is priceless. Through Bengal Brothers, we hope we can help our guests relive the same emotion.
What makes the “deluxe edition” different to what Bengal Brothers was previously?
Yadav: We started Bengal Brothers as a takeaway-centric concept in the middle of Covid-19 in July 2021, focusing on kathi rolls and rice bowls. We’ve received countless messages from our guests, wishing for more variety, seating and of course, booze. Bengal Brothers Deluxe Edition now seats 25 people and is essentially a boozy canteen. We have an extended menu of regional Indian street food classics, including chaats, snacks, kathi rolls and large plates that can be washed down with chilled beers, cocktails, and whisky. Much like the canteens and eateries back home, we hope it will become a gathering place for parties, lunches or a boozy night-out.
Tell us more about your kathi roll.
Bhasin: Many Indians claim that their region is the original mind behind the kathi roll. Unfortunately, to burst that culinary bubble, the kathi roll was born in Kolkata’s New Market, and there it still lives.
In India, each household or vendor has their own way of preparing recipes [for the kathi roll] and their own secret blend of spices, stacked carefully at the back of their kitchen cabinet. People from Mumbai swear by the “frankie”, which is their name for the kathi roll; Kolkata folk despise chutney and take theirs with just onion, chilli and lemon. What is most important is a balance of flavour. Each bite must be in unison—a perfect match of texture, temperature, freshness and spice.
How do you differentiate your offerings from other Indian dining options in the city?
Bhasin: Indian restaurants here were either fine dining or curry houses. We wanted to create an experience where guests could try a bunch of different regional Indian dishes, with some that are lesser known than others. Dining at Bengal Brothers Deluxe Edition is as much about the ambience, the music, the drinks and the energetic service as it is about the chaats, small and large plates and kathi rolls.
When you get homesick in Hong Kong, what food(s) take you back to India?
Yadav: Kathi rolls, chaat and dosa [a large, thin, savoury pancake].
Describe your culinary partnership in three words, and tell us why.
Bhasin: Blood, sweat and tears. A partnership that is successful is about more than just the hard skills. It’s the values and principles that matter. Blood for the trust, support and commitment in each other; sweat for constantly pushing each other to higher standards, upskilling and achieving our goals and targets on time; and tears for when the chef slips in the occasional whole chilli in our staff meal when we get too annoying at meetings—but also for the joys of seeing our ideas and efforts come to life.
What are some examples of cultural ties between India and Hong Kong and how does that translate to the food in this city?
Bhasin: India and Hong Kong have very close ties, dating back to the very foundations of this city. The Indian diaspora helped create institutions like the Star Ferry and Kadoorie Farms. The Sassoons and Kadoorie families, along with many of the Parsi and Gujarati communities, helped to cement this relationship. . It’s wonderful to see conversations occurring at 3pm at a cha chan teng between uncles and aunties—this is a common sight in India too, with a masala chai or lai cha in hand, of course.
Topics
As Content Director at Tatler Hong Kong, Tara shapes the brand's editorial vision across social, digital and print, and reports on Asia's most influential figures — from CEOs and leaders across business, style and the arts. In her dual role as Head of VIP, she also drives the planning and execution of Tatler's flagship IPs, curating star-studded events and building the relationships and communities that define the brand. Born and raised in the Middle East, she honed her craft in Dubai, crafting communication strategies for luxury brands across the Gulf. Follow her on Instagram @tarasobti.
