our story
Soft. Saucy. Global.
Nocchi is a love letter to the humble potato pillow — written in many languages, served in 26 minutes.
chef
Nikhita Rao
ex-Bombay Canteen, trained in Rome.
how it began
One stubborn idea, a lot of potatoes.
In the rainy summer of 2021, Nikhita Rao and Aman Mehra were stuck at home with too much time, a borrowed starch press, and a freezer full of unfortunate experiments. The one thing that kept coming out right? Gnocchi.
But not gnocchi as you knew it. Roman classics yes — but also a fiery Korean gochujang version, a Thai green-curry pillow, a smoky Mexican mole bowl. They opened a 14-square-meter dark kitchen in Bandra and started delivering little white boxes that confused everyone and converted most.
"We wanted people to feel like they'd taken a tiny trip — without leaving their couch."
what we believe
Four rules. No exceptions.
Hand-rolled, daily
No frozen dough, no shortcuts. Pillows that hit the boil within hours of being shaped.
Borderless flavour
We honour the Italian roots — then let them wander to Seoul, Bangkok, Oaxaca.
Built for speed
Engineered kitchens, smart routing, hot bag insulation. 26 minutes, door to door.
Plant-forward by default
Over half the menu is vegetarian. Many dishes are vegan. All of them are full of joy.
the trail
A few good years
- ✦
2021
A 14 m² dark kitchen
Two friends, one stubborn idea: gnocchi belongs everywhere.
- ✦
2022
First 1,000 plates
Bandra fell hard for our Korean Gochujang twist.
- ✦
2023
Hand-rolled across the city
We opened our first storefront and started delivering Mumbai-wide.
- ✦
2024
Single-portion desserts
Tiramisu pots, basque slices, the perfect tail to every meal.
- ✦
2026
Catering & feasts
Now feeding boardrooms, brunches and a few legendary weddings.
Hungry yet?
All this storytelling and not a bite to show for it. Let's fix that.