Innovative recipes in one book
Rachel Green
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The embodiment of culinary fantasies
Our Story
Bonkey’s began with something simple - a nickname.
One of us used to call the other “Bonkey,” and over time, that name became a symbol of our bond. In 2020, when the world slowed down, we decided to turn that shared connection into
something tangible - a dream we’d both carried since school: to bring authentic, handcrafted
pizza to life.
On 1st October 2020, Bonkey’s started as a small cloud kitchen in Civil Lines, Jaipur. We had a homemade oven, a modest menu, and a handful of pre-orders.
By the end of that first day, every pizza was sold out. What began with just eighteen pizzas soon became something people couldn’t get enough of. For nearly two years, we ran Bonkey’s from our home kitchen — testing, tasting, and refining - before finally opening the doors to our restaurant on 31st July 2022.
The Craft Behind the Pizza
For us, pizza has always been about patience and precision – a craft built on two essentials: the
dough and the oven.
The Dough
Our Neapolitan dough ferments slowly for 24 to 48 hours, allowing natural yeast to develop rich flavor and a light, airy texture. This process makes the dough both flavorful and easy to digest – proof that time and care make all the difference.
The Ovens
We work with two specialized wood-fired ovens — one dedicated to Neapolitan and the other to Roman-style pizzas.
The Neapolitan oven burns at nearly 600°C, cooking each pizza in just 90 seconds, leaving it soft in the center and beautifully charred at the edges.
The Roman oven, slightly gentler at 350–400°C, gives the pizza its signature thin, crisp base. Together, these ovens tell two stories — the soulful, airy bite of Naples and the crisp, delicate
character of Rome — both brought to life with authenticity and care.
From Home Kitchen to Restaurant
Transitioning from a home kitchen to a restaurant was a milestone – not just in scale, but in spirit. What began as a simple setup in our backyard evolved into a space where food, fire, and people come together naturally.
At Bonkey’s, the space reflects the same warmth that has guided us from the start. The outdoor patio, shaded with bamboo and greenery, offers a relaxed, holiday-like atmosphere – the kind that makes conversations last longer. Inside, golden light, natural wood, and earthy tones create a cozy yet refined environment.
The heart of the restaurant lies in plain sight – two glowing ovens that bring both warmth and rhythm to the space. Every corner has been designed to make people feel at ease to stay, share, and savor.
Today at Bonkey’s
Over time, Bonkey’s has grown beyond pizza – though that remains its soul.
Our menu now includes antipasti, salads, handcrafted pastas, fresh sauces, beverages,
shakes, beer, wine, and desserts, all made with the same care and attention to detail as our
pizzas.
One of us trained in Hotel Management from IHM Bhopal, while the other pursued a Bachelor’s in Culinary Arts from WGSHA, Manipal. Together, we’ve blended skill,
knowledge, and a lifelong love for food to create a dining experience that balances authenticity
with warmth.
More Than a Pizzeria
What started as a nickname has grown into a name people trust.
Bonkey’s isn’t just about pizza – it’s about people, about a space built on genuine care and shared experiences. From a home kitchen to a neighborhood restaurant, our journey continues – one fire, one slice, and one story at a time.
Experience the luxurious flavor
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our story
Bonkey’s began with something simple – a nickname.
One of us used to call the other “Bonkey,” and over time, that name became a symbol of ourbond. In 2020, when the world slowed down, we decided to turn that shared connection intosomething tangible – a dream we’d both carried since school: to bring authentic,handcraftedpizza to life.On 1st October 2020, Bonkey’s started as a small cloud kitchen in Civil Lines, Jaipur. We had ahomemade oven, a modest menu, and a handful of pre-orders. By the end of that first day,every pizza was sold out. What began with just eighteen pizzas soon became something peoplecouldn’t get enough of. For nearly two years, we ran Bonkey’s from our home kitchen — testingtasting, and refining – before finally opening the doors to our restaurant on 31st July 2022.
The Craft Behind the Pizza
For us, pizza has always been about patience and precision – a craft built on two essentials: thedough and the oven.
The Dough
Our Neapolitan dough ferments slowly for 24 to 48 hours, allowing natural yeast to develop richflavor and a light, airy texture. This process makes the dough both flavorful and easy to digest -proof that time and care make all the difference.
The Ovens
We work with two specialized wood-fired ovens — one dedicated to Neapolitan and the other to Roman-style pizzas.The Neapolitan oven burns at nearly 600°C, cooking each pizza in just 90 seconds, leaving it
soft in the center and beautifully charred at the edges.The Roman oven, slightly gentler at 350–400°C, gives the pizza its signature thin, crisp base.
Together, these ovens tell two stories — the soulful, airy bite of Naples and the crisp, delicatecharacter of Rome — both brought to life with authenticity and care.
From Home Kitchen to Restaurant
Transitioning from a home kitchen to a restaurant was a milestone – not just in scale, but in spirit. What began as a simple setup in our backyard evolved into a space where food, fire, andpeople come together naturally. At Bonkey’s, the space reflects the same warmth that has guided us from the start. The outdoor patio, shaded with bamboo and greenery, offers a relaxed, holiday-like atmosphere – the kind that makes conversations last longer. Inside, golden light, natural wood, and earthy tones