Bondhu (friend) is your culinary home (basha) away from home.

 

Bondhu is located on the ancestral homelands of the Mohican people, who were forcefully removed from these lands. Today, this community - known as the Stockbridge-Munsee - survives and grows on their reservation in Wisconsin and beyond. Learn more here.

While we host and serve as a “culinary home”, we acknowledge the homes stolen, the lives lost, and the ongoing effects of colonialism that face the Stockbridge-Munsee community. Our gatherings, eating and cooking are all made possible by the contributions of Indigenous peoples on this specific Mohican land and the broad & deep contributions of Indigenous peoples on North American cuisine.

 

Bondhu is a food experience business that brings thoughtful design, global perspectives, learning and love to dinner parties, corporate events, cooking classes, cultural events, birthday parties, small weddings and more.

Our ideal clients are individuals, couples, families, friend groups, companies and organizations that share in our deep respect for community building, diversity, and food as a tool for social cohesion.

 

Farah Momen
Owner & Chef

Farah Momen (she/her) is exploring the ways in which food experiences can be a healing, reflective, connective tool for individuals from all walks of life. She created Bondhu in the Great Resignation wave amidst the COVID-19 pandemic in pursuit of crystalizing what matters most to her in life, work and society.

She is the co-founder of The Now Exchange, an NGO that fosters health access and choice in the Bangladeshi garment sector. Farah is a native of New York State, currently residing in Massachusetts with her husband Matthew and kitties Ellie Roosevelt and Feeni. She was a Season 1 cast member of Top Chef Amateurs on Bravo TV paired with mentor Chef Melissa King.

Her background spans start-up consulting, project management, writing and advocacy. She holds a B.A. from McGill University and a master’s degree in Business for Social Impact and Human Security from The Fletcher School at Tufts University.

 

Responsibility & Intention

  • Environment

    Whenever possible, Bondhu works with local farms and vendors that prioritize biodiversity, energy-saving, healthy soil practices and waste reduction. We provide culinary education and experiences that are centered around local ingredients and traditions in order to reduce the carbon footprint created by food supply chains.

  • Eating

    Bondhu believes in the transformative impact of food: its origins, history, nutrition and role in society. We are constantly finding ways to tell diverse, challenging and comforting food stories. We aim to share our services with people from all backgrounds.

  • Travel & Tourism

    Bondhu seeks to be part of a reimagined future for domestic travel (particularly from NYC and Boston) that reduces waste, energy and capital spent on leisure without compromising on expansive cultural, culinary and natural experiences.