In January 2025, Gabru Di Chaap, a Hyderabad-based quick-service restaurant (QSR) chain specializing in premium soya chaap, secured a ₹1.4 crore deal on Shark Tank India Season 4. Founders Tarunpreet Singh and Randhir Raj Singh captivated investors with their vision to elevate a North Indian street food into a global brand. The deal, struck with sharks Peyush Bansal, Vineeta Singh, and Anupam Mittal, marks a pivotal moment for the brand’s ambitious expansion. This story of resilience and innovation highlights India’s growing vegetarian food market.
| Aspect | Details |
|---|---|
| Company Name | Gabru Di Chaap |
| Founded | 2019, Hyderabad, India |
| Founders | Tarunpreet Singh (MBA, XLRI; ex-IBM, Deloitte), Randhir Raj Singh (IIT Roorkee, MBA, ISB; ex-Bain, Deloitte) |
| Business Type | Quick-Service Restaurant (QSR) specializing in premium soya chaap |
| Product Features | 23% protein soya chaap, premium ingredients, hygienic production |
| Shark Tank Deal | ₹1.4 crore for 6% equity + 1% royalty (Jan 2025, Season 4, Episode 18) |
| Investors | Peyush Bansal, Vineeta Singh, Anupam Mittal |
| Valuation | ₹23.33 crore (post-Shark Tank deal) |
| Revenue | ₹7.38 crore (FY 2023-24), ₹12 crore projected (FY 2024-25) |
| Outlets | 26 across 4 cities (2025) |
| Business Model | Company-owned and franchised; 66% dine-in, 34% online orders |
| Financials | 70% gross margin, 20% EBITDA, ₹30 lakh/store capex, 1–1.5-year payback |
| Challenges | Brand awareness beyond Delhi-NCR, competition, high rent (30%), aggregator fees (6%) |
| Expansion Plans | Scale domestically and globally, focus on company-operated stores |
| Market Opportunity | India’s $1.5 trillion vegetarian food market (projected 2025) |
Humble Beginnings in Hyderabad
Gabru Di Chaap started in 2019 with a single 80-square-foot outlet in Hyderabad. Founded by Tarunpreet Singh, a Lucknow University graduate with an MBA from XLRI Jamshedpur, and Randhir Raj Singh, an IIT Roorkee alumnus with an MBA from ISB Hyderabad, the brand aimed to standardize soya chaap—a vegetarian dish often made with refined flour. Their focus on quality, hygiene, and a 23% protein content set them apart from street vendors.
By 2025, the chain had grown to 26 outlets across four cities, offering chaap-based kebabs, biryanis, burgers, and sandwiches. The brand’s revenue soared from ₹1.09 crore in FY 2019-20 to ₹7.38 crore in FY 2023-24, with a projected ₹12 crore for FY 2024-25, according to Shark Tank India pitch data.
Why it matters: Gabru Di Chaap’s growth reflects the rising demand for innovative vegetarian options in India, where 39% of the population identifies as vegetarian, per a 2021 Pew Research Center survey.
Shark Tank Spotlight
On Shark Tank India Season 4, Episode 18, the founders pitched for ₹70 lakh in exchange for 1% equity, valuing their company at ₹70 crore. Their presentation highlighted consistent growth despite the COVID-19 pandemic, which forced many restaurants to close. The sharks praised the duo’s resilience, with revenue climbing from ₹1 crore to ₹7 crore between 2019 and 2024.
Not all sharks were convinced. Aman Gupta and Kunal Bahl expressed doubts, citing chaap’s niche appeal outside Delhi-NCR. Peyush Bansal raised concerns about hygiene, referencing a viral video showing unsanitary chaap production. The founders countered with a video showcasing their contract manufacturing process, emphasizing premium ingredients.
After intense negotiations, Peyush, Vineeta, and Anupam offered ₹1.4 crore for 6% equity, plus a 1% royalty until the investment is recouped, valuing the company at ₹23.33 crore. The deal, finalized on January 30, 2025, included strategic mentorship from the sharks.
Why it matters: The investment validates Gabru Di Chaap’s potential to mainstream soya chaap, tapping into India’s $1.5 trillion vegetarian food market, projected to grow by 2025.
Financials and Business Model
Gabru Di Chaap operates a mix of company-owned and franchised outlets, with 66% of revenue from dine-in and 34% from online orders. In September 2024, the brand reported ₹94 lakh in revenue, contributing to ₹4.8 crore for FY 2024-25 so far. Their unit economics are strong: a mall store requires ₹30 lakh in capital expenditure, generates ₹1.5 crore annually, and achieves a 1–1.5-year payback period with 20% EBITDA.
The brand’s gross margin stands at 70%, with food costs at 26% and packaging at 4%. However, high rent (30%) and aggregator fees (6%) pose challenges. To address quality concerns, the founders plan to focus on company-operated stores.
Real-world example: The QSR sector’s resilience is evident in brands like Wow! Momo, which secured ₹70 crore in funding in 2023, signaling investor confidence in scalable food chains.
Founders’ Vision and Expertise
Tarunpreet Singh brings HR expertise from IBM and Deloitte, while Randhir Raj Singh leverages eight years in management consulting at Bain & Company and Deloitte. Their complementary skills have driven Gabru Di Chaap’s structured expansion. Randhir’s strategic vision and Tarunpreet’s operational focus have positioned the brand as a leader in premium vegetarian QSRs.
“Gabru Di Chaap’s focus on quality and scalability makes it a standout in India’s competitive QSR space,” said Anupam Mittal, founder of Shaadi.com, during the pitch.
Why it matters: The founders’ pedigrees enhance investor trust, crucial in a sector where operational excellence is key.
Challenges and Opportunities
Despite its success, Gabru Di Chaap faces hurdles. Building brand awareness beyond Delhi-NCR, where soya chaap is less known, requires significant marketing. Competition from established players like Biryani By Kilo and street vendors offering lower prices is another challenge.
However, the brand’s premium positioning and health-conscious offerings align with growing consumer trends. The Indian vegetarian food market’s projected growth offers a massive opportunity for expansion, both domestically and globally.
A Recipe for Global Success?
Gabru Di Chaap’s Shark Tank triumph is more than a funding milestone; it’s a testament to the potential of reimagining traditional street food. With ₹1.4 crore in funding and mentorship from three seasoned sharks, the brand is poised to scale rapidly. Its focus on quality, hygiene, and innovation positions it to capture a slice of India’s booming vegetarian market and beyond.
As Tarunpreet Singh noted, “Shark Tank India has inspired not just entrepreneurs but my 13-year-old son to dream big.” The brand’s journey from an 80-square-foot stall to a ₹26 crore empire underscores the power of vision and perseverance. For consumers and investors alike, Gabru Di Chaap’s story signals a flavorful future for vegetarian cuisine.
Frequently Asked Questions (FAQs) About Gabru Di Chaap
What is Gabru Di Chaap?
Gabru Di Chaap is a Hyderabad-based quick-service restaurant (QSR) chain specializing in premium soya chaap, a vegetarian North Indian dish. Founded in 2019, it offers chaap-based kebabs, biryanis, burgers, and sandwiches, focusing on quality, hygiene, and high protein content.
Who are the founders of Gabru Di Chaap?
The brand was founded by Tarunpreet Singh, an MBA graduate from XLRI Jamshedpur with HR experience at IBM and Deloitte, and Randhir Raj Singh, an IIT Roorkee alumnus with an MBA from ISB Hyderabad and consulting experience at Bain & Company and Deloitte.
What happened on Shark Tank India with Gabru Di Chaap?
On Shark Tank India Season 4, Episode 18 (January 2025), the founders pitched for ₹70 lakh for 1% equity. They secured ₹1.4 crore for 6% equity, plus a 1% royalty until recouped, from sharks Peyush Bansal, Vineeta Singh, and Anupam Mittal, valuing the company at ₹23.33 crore.
What is Gabru Di Chaap’s net worth?
As of the Shark Tank India deal in January 2025, Gabru Di Chaap was valued at ₹23.33 crore. The company’s revenue for FY 2023-24 was ₹7.38 crore, with a projected ₹12 crore for FY 2024-25.
How much funding has Gabru Di Chaap received?
Gabru Di Chaap secured ₹1.4 crore in funding from Shark Tank India in January 2025. No prior funding rounds have been publicly disclosed.
Where is Gabru Di Chaap located?
The brand started in Hyderabad and has expanded to 26 outlets across four cities in India by 2025. Specific cities beyond Hyderabad and Delhi-NCR are not fully disclosed, but the focus is on urban markets.
What makes Gabru Di Chaap’s soya chaap unique?
Gabru Di Chaap’s soya chaap contains 23% protein and is made with premium ingredients, avoiding refined flour commonly used by street vendors. The brand emphasizes hygiene, quality, and standardized production through contract manufacturing.
How does Gabru Di Chaap operate its business?
The chain operates a mix of company-owned and franchised outlets. Revenue comes from 66% dine-in and 34% online orders. A typical mall store requires ₹30 lakh in capital, generates ₹1.5 crore annually, and achieves a 1–1.5-year payback with 20% EBITDA.
What are the challenges Gabru Di Chaap faces?
Key challenges include building brand awareness outside Delhi-NCR, where soya chaap is less popular, and competing with low-cost street vendors and established QSRs. High rent (30%) and aggregator fees (6%) also impact profitability.
What are Gabru Di Chaap’s expansion plans?
With Shark Tank funding and mentorship, the brand aims to scale domestically and potentially globally, focusing on company-operated stores to ensure quality. The goal is to tap into India’s growing vegetarian food market, valued at $1.5 trillion.
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Last Updated on: Thursday, May 15, 2025 6:08 pm by Sai Jyothi | Published by: Sai Jyothi on Thursday, May 15, 2025 6:08 pm | News Categories: Trending
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