JULY 2019 l ENTREPRENEUR l 21them to their outlets through
refrigerated vans in the
mornings to ensure freshness.
Biryani by Kilo sources its
meat from Jaipur and has
partnered with Dawaat for its
long-grained rice.
Biryani Art goes traditional
and trains and tests its staff
in Hyderabad office before
sending them to outlets. “As
meat and rice as the staple in
Malaysia, we have customized
our menu, focusing more on
tandoori and North Indian
cuisine,” adds Singh. BBK
prepares and serves each
biryani individually. The
layers of rice, meat and spices
are cooked in the handi and
the same pot is served to the
customer. Go Biryan serves in
biodegradable and microwable
boxes to its largely office
clientele.GALA & GLOOM DAYS
igh and low moments are
natural in any business,
so is the case with these
home-grown chefs too. Madan
says, “Since we are a made-
to-order model, our delivery
time (60 minutes) is higher
than the Biryani QSRs, who
are delivering pre-cooked andre-heated biryani in 30-35
minutes. However, we have
seen a healthy increase in
customers who want to savour
fresh biryani.” Singh adds,
“Surprisingly, the online
business is a challenge for me
as third-party aggregators take
huge commissions and we are
bound by them in accessing
customer’s data.”
The gala days are centred
around World Cup, Eid, Diwali
and some rainy days.HELLO, VEGANS!
o is there anything for
vegetarians on the menu?Sensing an opportunity,
many of these start-ups serve
vegetarian dishes too. For
instance, BBK has Peshawari
Chole Biryani and Go Biryan
serves the Gujarati community
in Mumbai from its recent
store in Vile Parle. Charcoal
Biryani’s Awadhi and Makhani
Biryani while Biryani Art’s
Mushroom Biryani are leading
the way too. From Mughals to
modern yuppies, the biryani
brotherhood has crossed
continents and conquered
many hearts. No wonder it has
become the recipe for start-up
success!CHARCOAL EATS
Co-founder & CEO:
Anurag Mehrotra
Co-founder & COO:
Krishnakant Thakur
Year : 2015
Presence: 50 outlets (Mumbai,
Pune, Delhi, Gurugram,
Nashik, Chennai, Jaipur,
Indore, Ahmedabad, Kolkata,
Bengaluru, Jamshedpur)
No. of Employees: 150+
Revenue: Rs 127.75 crore
Most Sold Biryani: Afghani
Chicken Tikka Biryani
Funding: Raised Rs 12 crore
from Rajesh Ramanathan,
Global Head, Mondelez; Kush
Verma, Director, Asoka Capital
and more.BIRYANI
ART
Co-founder:
Dharmendra Singh,
Vipin Kumar
Year: 2014
Presence: 13
outlets (6 in Pune, 4
in Delhi, 1 in Punjab,
1 in Hyderabad, 1 in
Malaysia)
Employee
strength: 150+
Revenue:
Rs 5 crore in
2018-19
Most Sold: Chicken
BiryaniBIRYANI BY KILO
Founder & CEO: Kaushik Roy
Co Founder & Director:
Vishal Jindal
Year: 2015
Presence: 20 outlets
(14 are in Delhi/Noida/
Gurugram, 3 in Mumbai, 1 in
Mohali, 1 in Chandigarh and 1
in Ludhiana)
No. of Employees: 1500
Revenue: Rs 40 crore
in 2018-19
Most Sold: Murg Hyderabadi
Biryani, Kathal Baryani (Veg)
Funding: Raised funds from
Ashish Gupta, ex-Evalueserve
COO; Sunil Singh,
GlobalLogic; Vinay Mittal, ex
Chief Financial Stategist, HT
Media and more.GO BIRYAN
Founder: Farhat Saxena &
Shehzaad Lokhandwala
Year: 2014
Presence: 7 outlets in
Mumbai, 6 outlets in Pune
(3 outlets in Mumbai are
own, rest are franchised)
No. of Employees: 40+
Revenue: Rs 7 crore in
2018-2019 with 4 outlets
Most Sold: Bohri style
Mutton Biryani, Chicken
Afghani Tikka Biryani,
Raan Biryani
Funding: Raised Rs 1.38
crore million debt fund from
directors and corporate
executives of Telco,
TOI and more.THE BIRYANI
PROJECT
Founder: Adit Madan
Year: 2018
Presence: 2 outlets (GK2,
Kalkaji) Opening 3rd
outlet in Malviya Nagar
No. of Employees: 15
Most Sold: Hyderabadi
Chicken Dum biryani,
Bohra Chicken
Community Dum Biryani
START-
U
P
S
T
A
T
S
BIRYANI
COMPANY
Founder:
Sreevathsava Rao
Year: 2014
Presence: 6
outlets (Delhi-
NCR)
No. of Employees:
80-85
Revenue:
Rs 4-5 crores
Most Sold: Andhra
Chicken Dum
Biryani
Funding: Raised
Rs 2 crore from
HNI in 2018.