The Brand Story

From Udaipur to Marrakech

Bombay Restaurant is not just a collection of restaurants; it is the culinary chronicle of Chef Surender Kumar Thakur. Born in the mountainous terrains of Himachal Pradesh, India, Chef Surender's career was forged in the strict discipline of luxury hotels. In 1998, he joined the Oberoi Group's pre-opening teams, working at the legendary Trident Udaipur and the ultra-luxury Oberoi Udaivilas. Here, he mastered the fine art of royal North Indian kitchen management.

Seeking global exposure, Chef Surender moved to Hong Kong in 2001, serving as senior chef at the highly acclaimed 'Bombay Dreams.' This period expanded his palate, blending traditional techniques with international standards of presentation and guest hospitality.

In 2004, Chef Surender embarked on a bold venture: relocating to Morocco to introduce Indian cuisine for the very first time in the Kingdom. Opening Salam Bombay (later known as Bombay Restaurant) in Marrakech, he introduced Moroccan diners to the clay-pot tandoor oven, aromatic basmati rice, and complex garam masalas.

For over 20 years, Chef Surender has remained dedicated to serving Marrakech. Today, the group operates three interconnected destinations under the Bombay Restaurant banner: the flagship modern Marrakech lounge, the high-atmosphere Medina Rooftop terrace overlooking the ancient sky, and a refined Casablanca outlet. Despite competitor copycats, Chef Surender continues to manage every kitchen directly, ensuring that every curry retains its true, complex depth.