Bombay Deli’s Rahul Passan is transforming the Indian dining scene in Nottingham
The director of the Indian street food stores talks building on his family’s legacy, quality flavours, and the Nottingham food scene...
When it comes to Indian restaurants around Nottingham, Bombay Delicatessen and its tearoom, Passan’s, are truly delicious and different options within the area.
To celebrate the business’s 30th anniversary, I spoke with director Rahul Passan, who took over the family business and expanded it. We chatted about how the business began, highlights from the past few years, and what makes the eateries so special to visit.
If you’re looking for the best places to eat in Nottingham, Bombay Deli is always one of my top recommendations. For more features and guides about the area, subscribe to The Notts Edit to receive our articles in your inbox for free.
“I truly believe in the product and in ensuring the quality is consistent” — Bombay Deli’s Rahul Passan on spicing up the Nottingham food scene
By Eve Smallman
Photos courtesy of Bombay Delicatessen and Passan’s
My first taste of Bombay Delicatessen was when I was a student living in Radford. I’d make the trip to big Asda in Hyson Green, mostly just so I could snag the best samosas I’d eaten in my entire life.
When I found out Bombay Deli was opening on Carrington Street, I was thrilled that I wouldn’t have to travel too far for my beloved Indian snacks. But in fact, I didn’t know at the time that this was the first Bombay Deli that there was — well, in terms of having a technical shopfront.
“Mom and dad started selling samosas from their house in 1995 in West Bridgford — and this became so popular that they decided to open their first store,” explains Rahul Passan, director at Bombay Deli and Passan’s. This was Bombay Sweet Centre in Hyson Green, which is still operating today under the new Bombay Deli name.
Rahul got into the family business after being approached by his father. “I’d been in hospitality previously, but I wasn’t so sure if it was right. But my dad asked me to come work with him for a year.” This allowed him to understand the business a lot more. “I was around 27 at the time, and I thought this decision was going to effectively shape my future and my generation.”
He certainly has taken Bombay Deli to the next level. It has scooped up numerous Great Taste Awards, including two stars for its lamb samosas and onion bhajis (which are enormous and delicious). “We also did corporate catering for the Indian vs England cricket matches and for Wimbledon,” Rahul adds. “I think we were the first Indian products to be in Wimbledon in 2025, and the success of it means they’ve already called us back.”
Along with having successes like these, Bombay Deli has opened locations in Nottingham city centre in Nottingham, as well as in Rahul’s hometown of West Bridgford. “Opening there is my number one highlight — in 20-30 years’ time, I’ll still look back on that and think that’s my baby, as I’m from West Bridgford, went to school there, and was born and raised there,” he says.
Meanwhile, the Bombay Deli on the corner of Carrington Street is perfect for grabbing a bite before or after a trip into town. “In the first year of trading, we introduced afternoon tea, and it got so busy it took up all our seating downstairs,” Rahul explains. This led them to open Passan’s Tea Room and Cocktail Lounge in 2025, which offers High Chai that includes street food bites, indulgent sweets, and premium teas.
As well as this, you can also dine on decadent brunches (think pistachio-stuffed French toast, Indian eggs, and chai granola bowls) and on its evening menu (think calamari pakora and King Prawns, saffron chicken tikka, and lamb karahi shan). “We’ve created an elegant, regal space that we like to think is unmatched in Nottingham,” Rahul says.
While there are plenty of traditional, white-cloth, Indian dining spaces in Nottingham (a good number of them a five-minute walk up from Bombay Deli), this modern, versatile, and still refined approach is indeed unique. “You can come in here even if you’re a little loud or you’re in shorts and t-shirts — and I purposely did that because I’m a little bit rough around the edges,” Rahul laughs, gesturing to his own t-shirt and shorts (we did this interview in the summer!).
He is certainly one of the first things I think of when it comes to Bombay Deli and Passan’s (besides my obvious samosa obsession). Rahul says, “I like to be the face of the brand, because having that audience will allow us to innovate and differentiate ourselves from the market — and that’s what I also love to do.”
Rahul adds that lots of great restaurant owners in Nottingham are doing this, like Ryon from Slice ‘n’ Brew and Pici and Marcus from Raymond’s (the latter restaurant of which is one of his favourite spots to take people). “You want to support the people that add value to our great city — and Nottingham is thriving in the food sector.”
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I ask if Rahul’s parents are proud of what he has done and the legacy he has built on. “My dad’s quite quiet — he’s proud but doesn’t show his emotions so much. But my mum definitely shows how proud she is,” he smiles. To have begun from a house in West Bridgford to having three impressive stores and catering for major sporting events is immensely impressive.
If you’re thinking about taking a trip to Bombay Deli and/or Passan’s, there are plenty of reasons to visit. “It’s restaurant-quality food for a fraction of the price — if you want a quick snack, you’ve got that, or you can head to Passan’s, where we’ve reinvented the whole dining experience of Indian food,” Rahul says. I personally cannot pass Bombay Deli without picking up a samosa (of course), but I also highly recommend the bread pakoras and spinach and potato tikkis.
In terms of the future, after opening up different spaces in a reasonably short time frame, Rahul says they’re going to be “chilling” on the new store front. “Other opportunities are being presented in front of us, which is good, but we need to see what’s best for the business and what’s best for the brand — we might look at wholesale or supermarkets, but we aren’t sure yet.”
He finishes by saying, “But for me, right now… it was a burning ambition to test myself in this market. And I really want to make sure the quality of the food shines through — I’m my own biggest fan, and I truly believe in the product and in ensuring the quality is consistent.”
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