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00:14 - Hi, my name is Bebo Barwani.
00:22 I'm the co-owner and cusinero at Bebo's Bombay Burritos.
00:27 I'm Indian, but born and raised in Manila.
00:30 Second generation born here.
00:32 And so obviously like we had Indian food at home.
00:36 I hated Indian food in the beginning.
00:39 You know, it's crazy as a kid, you wanna eat burgers,
00:44 you wanna eat like, but my dad, he just kept,
00:47 he cooked every day.
00:48 So it was the food that we had at home.
00:50 You know, as a child, you don't really like
00:52 understand the value of that.
00:54 I discovered cooking a bit little late,
00:56 but it became kind of my love language,
00:58 just the way my dad kind of does.
01:00 That's how he showed us that he loved us.
01:04 And I think I took that on.
01:07 And so I would have people in the house.
01:08 I just kind of love to cook for people.
01:11 And they would come and say,
01:12 "Hey, you should open something up."
01:13 F&B was a bit scary.
01:15 So I started selling off of Instagram for a little bit.
01:18 I guess it's always been a dream
01:20 to kind of move to La Union and cook.
01:23 That's always kind of like,
01:25 it's kind of a wish that we had.
01:28 We've been coming to San Juan for about 12 years.
01:31 And every time we came, we just loved the place.
01:33 We love the community.
01:35 We packed up, we packed Manila up
01:36 and got a spot at Port San Juan
01:39 and are excited to cook for everyone.
01:41 Our kind of brand of Indian food
01:43 is basically stuff that I cook for friends at home.
01:47 And I remember as a child, we would have merienda
01:50 and it would be this thing called the Frankie.
01:52 I guess every culture has like a bit of food that's wrapped.
01:56 It's called the Indian Frankie or the Bombay Frankie,
01:59 which is essentially like a Bombay burrito.
02:01 You know, we thought it would be great for surf down.
02:04 We wanted something more accessible
02:06 that we could put in your hand.
02:08 And truly, I think, at least our version of the Frankie
02:12 is basically it's a wrap with meat, with the sauces.
02:17 I think the best of Indian cuisine,
02:19 like how do you put that in one dish?
02:22 And I think the answer would be like,
02:23 stuff it in a burrito, right?
02:24 So we have potatoes that are stewed in fenugreek.
02:28 It's got hummus.
02:29 It's got, you choose your meat,
02:31 whether you want like a tandoori chicken
02:33 or a chicken tikka or a beef kofta.
02:37 We have vegan options, like a mushroom tandoori.
02:39 And you pretty much pick your protein.
02:43 And then it comes with like these four or five sauces.
02:46 It's got the cilantro chutney.
02:48 It's got the garlic sauce.
02:49 It's got the hot sauce.
02:51 It's got like the tamarind sauce.
02:53 If we want to gift you with something,
02:55 you can walk away and just eat anywhere.
02:58 Yeah, and then we do have your traditional curries.
03:02 We do stuff on a rice bowl.
03:06 So we're proud to kind of like introduce
03:07 some of these things.
03:08 We also introduced like the gulab jamun,
03:13 but if you're familiar with Indian food,
03:16 like that's the queen dessert of Indian food.
03:19 But we have it stuffed in a,
03:23 like pretty much a frozen yogurt.
03:25 And so you get the hot and cold,
03:28 you get the tartness from the yogurt,
03:30 you get the super sweet jamun kind of combo.
03:34 Yeah, but that's our story.
03:35 We've always, it was our dream
03:37 to kind of move to the beach.
03:38 And I think there's something primal
03:41 about food being cooked on the fire,
03:45 on the beach, you know,
03:46 or at least proximity to the beach.
03:49 That lends to just conversation,
03:51 lends to community.
03:53 Want to bring people together.
03:54 Yeah.
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