Zomato’s food on train service allows travelers to enjoy meals from various restaurants, delivered right to their seats. However, several misconceptions about this service still persist. Here&#8217;s a quick debunking of the myths surrounding Food on Train.



<h2 class="wp-block-heading">Myth 1: Ordering Food on Trains is Complicated</h2>



Reality: It’s just as simple as booking a cab or ordering groceries online.



Many assume that ordering food mid-journey involves a long, confusing process &#8211; but it’s quite the opposite. With Zomato’s food on train service, passengers can place an order in minutes. All you need is your PNR number, a smartphone, and an active internet connection.



Here’s how to do it:



<ol class="wp-block-list">
<li>Open the Zomato app and search “Food on Train”</li>



<li>Enter your PNR number to view delivery-enabled stations on your route</li>



<li>Choose a station, explore partner restaurants, and browse the menu</li>



<li>Place your order in just a few taps and that’s it!</li>
</ol>



Whether you&#8217;re traveling solo or with family, the process remains the same and simple.



💡 Did you know? Zomato has already delivered 4 million meals on trains since launching the service in November 2023.



<figure class="wp-block-video aligncenter wp-block-embed is-type-video is-provider-videopress"><div class="wp-block-embed__wrapper">
<iframe title="VideoPress Video Player" aria-label='VideoPress Video Player' width='640' height='360' src='https://videopress.com/embed/l8fjCnFr?cover=1&amp;preloadContent=metadata&amp;useAverageColor=1&amp;hd=0' frameborder='0' allowfullscreen data-resize-to-parent="true" allow='clipboard-write'></iframe><script src='https://v0.wordpress.com/js/next/videopress-iframe.js?m=1739540970'></script>
</div><figcaption> </figcaption></figure>



<h2 class="wp-block-heading">Myth 2: Delivery Timing is Unreliable</h2>



Reality: Zomato uses real-time train tracking to ensure the order reaches you timely.



Partner restaurants begin preparing the order according to the train’s scheduled arrival time, ensuring that delivery personnel reach the platform before the train arrives.



<h2 class="wp-block-heading">Myth 3: Only Big Stations Are Covered</h2>



Reality: Zomato’s Food on Train service is live across all states and is available at over 130 large and small stations.



From major junctions like Kanpur Central to smaller stops like Jharsugda, Zomato is working closely with railway authorities to expand the coverage to ensure “no passenger travels hungry”. This effort is driven by a clear goal: making quality food accessible at more locations across India.



<h2 class="wp-block-heading">Myth 4: The Food Is Overpriced</h2>



Reality: Menu items on Zomato are priced the same as at the restaurant. Meals start at just ₹149, making it an affordable option for solo travelers. For families and travel groups, there are economical combo meals that offer great value without compromising on taste or quality.



Zomato charges a small convenience fee to cover expenses to deliver the food at your seat.



<h2 class="wp-block-heading">Myth 5: Lack of Variety</h2>



Reality: From the most popular dishes to local cuisines along your route, there is a wide variety of dishes available for you to order.



<ul class="wp-block-list">
<li>Zomato offers a wide range of dishes on trains. Based on orders placed so far by the customers, North Indian has been the most popular cuisine. When it comes to dishes, biryani and thalis have been traveler favourites.</li>
</ul>



In fact, AP Express passengers alone have ordered 1,500+ Chicken Biryanis since the service began.



<h2 class="wp-block-heading">Final Thought: Travel Your Way — Meals Included</h2>



Zomato&#8217;s Food on Train simplifies your journey, bringing hassle-free travel, accessibility and convenience directly to your seat for a more delightful experience.



So the next time you board a train, let your journey be delicious, not just memorable.

5 Common Myths About Ordering Food on Trains Online – Debunked!

Growing up in the bylanes of Mumbai, brothers Mohammed Selia and Faisal Sunesara were drawn to the comforting chaos of their local Jamaat kitchen. Amidst the bubbling pots, aromatic spices, and generous servings, their quiet love for cooking started blooming.



<h2 class="wp-block-heading">The early days</h2>



Their initial training ground was right at home. “Our fathers and forefathers were in the restaurant industry,” Faisal Sunesara shares. “Watching them work inspired us to start something of our own.”



In those early years, they absorbed both the discipline of service and the thrill of experimenting with flavours that clicked with people. While Faisal Sunesara studied commerce and Mohammed Selia pursued science, both felt a familiar pull towards the kitchen.


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="444" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image2.png?resize=640%2C444&#038;ssl=1" alt="" class="wp-image-14667" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image2.png?resize=1024%2C711&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image2.png?resize=300%2C208&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image2.png?resize=768%2C533&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image2.png?resize=1536%2C1067&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image2.png?resize=1200%2C833&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image2.png?resize=1568%2C1089&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image2.png?w=1999&amp;ssl=1 1999w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image2.png?w=1280&amp;ssl=1 1280w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image2.png?w=1920&amp;ssl=1 1920w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Mohammed Selia, Co-founder of Deliure &amp; The Eatrium</figcaption></figure></div>


A brief stint in the UK gave Faisal Sunesara a fresh perspective. “I noticed a stark difference between the baked goods available abroad and what we found at home. That’s what first got me thinking of a way to bring those flavours to Mumbai, at prices people here would find appealing.”



<h2 class="wp-block-heading">The first step</h2>



In 2016, that thought became action when the brothers launched the first Deliure outlet—a dessert spot rooted in warmth and quality. They chose Claire Road for its familiarity and proximity to their family’s other businesses.



“From the beginning, we’ve done thorough research before setting up each outlet,” says Faisal Sunesara.



<h2 class="wp-block-heading">Growing against the odds</h2>



They grew quite slowly in the beginning. Taking a call on pricing was one of the toughest decisions they had to make.



Faisal Sunesara explains, “Because of our product quality, many felt we should price on the higher side. But we stuck to our idea of keeping it reasonable, since we wanted our delicacies to reach households across the city.”


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image1.png?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14658" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image1.png?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image1.png?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image1.png?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image1.png?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image1.png?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image1.png?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image1.png?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image1.png?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Inside look at a Deliure outlet</figcaption></figure></div>


As complete newcomers to the bakery business, the brothers also had to compete with well-established brands. He mentions, “People already had favourites. We had to work twice as hard to build a name people could trust.”



To create awareness, they turned to online and on-ground campaigns, inviting people to sample their creations and experience the difference firsthand. Faisal Sunesara says, “As we connected with communities in different localities, we found pockets of customers who truly appreciated what we offered.”



<h2 class="wp-block-heading">A platform that enables</h2>



That same year, Deliure onboarded with Zomato. “It was all about accessibility, making it easier to deliver our products to people across the city,” says Mohammed Selia.



Then came a turning point in 2018. With the support of KAM Zaid Zameer, Deliure gained steady traction and soon crossed a hundred monthly orders. That’s when the brothers knew Mumbai had found its sweet spot.



<h2 class="wp-block-heading">Resilience through COVID</h2>



The pandemic dealt a heavy blow. Two outlets had to be shut. But the Claire Road branch stayed open for a few hours a day, thanks to special permission from local authorities.



“I would work in the kitchen myself,” Faisal Sunesara recalls. “People missed their favourite baked goods. We wanted to be there for them, to offer some comfort during those troubled times.”



<h2 class="wp-block-heading">Scaling flavours, expanding dreams</h2>



Despite the hurdles, Deliure grew rapidly between 2018 and 2023—order volumes surged 40x. With the KAM’s guidance, the menu expanded thoughtfully, growing beyond just desserts to include savouries, Mumbai-style chaats, and refreshing beverages.


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image3.png?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14662" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image3.png?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image3.png?resize=300%2C207&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image3.png?resize=768%2C529&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image3.png?resize=1536%2C1058&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image3.png?resize=1200%2C827&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image3.png?resize=1568%2C1080&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image3.png?w=1999&amp;ssl=1 1999w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image3.png?w=1280&amp;ssl=1 1280w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/07/image3.png?w=1920&amp;ssl=1 1920w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Lotus Biscoff Cheesecake served at Deliure </figcaption></figure></div>


They combined this with their agility. “We were quick to hop onboard with the latest food trends,” says Mohammed Selia. “To take one instance, we were among the first to launch the kunafa chocolate cake, as soon as the flavour became viral.”



Still, expansion didn’t come easy. “We were nervous about opening new outlets,” shares Mohammed Selia. “We feared we’d have to shut down. But we kept pushing. And because of our quality and pricing, we have been able to achieve success with every new outlet that we’ve set up.”



<h2 class="wp-block-heading">Sweet new horizons</h2>



Started as a small store in Mumbai, Deliure has now grown to twelve thriving locations across Mumbai—with more on the horizon.



Mohammed shares that one of their biggest lessons has been the importance of constant innovation. To stay relevant, they go beyond following trends, and aspire to set them too.



He adds, “Our goal is to go far and wide and reach every corner of Mumbai. And for that, we’ll keep giving our best to everything we do.”

Sweet roots, big dreams and a whole lot of frosting: The Deliure Story

<h2 class="wp-block-heading">Introduction</h2>



At Zomato, we develop and deliver fast, necessitating fast feedback loops. However, in a world of hundreds of microservices, testing the end-to-end flow can become time-consuming. To overcome this, we introduced Local Preview. This powerful development tool empowers developers to test their microservices directly on their local machines, eliminating the need to deploy to a shared environment. This tool is essential for accelerating the development process by providing immediate feedback on code changes and fostering better collaboration among developers working on different microservices.



<h2 class="wp-block-heading">Ideal Development Environment</h2>



An ideal development environment champions Local-First Development, where developers can test their entire code flow locally. It ensures:



<ol class="wp-block-list">
<li>Early Issue Detection &#8211; Testing locally enables developers to identify and resolve issues before deploying to shared environments, reducing the chances of integration failures and deployment delays.</li>



<li>Faster Feedback Loop &#8211; Immediate feedback on code changes speeds up development and debugging, eliminating time wasted waiting for CI/CD pipelines or remote environments.</li>



<li>Easier Code Debugging &#8211; We can leverage code debugging tools to debug code locally with ease, using breakpoints.</li>
</ol>



<h2 class="wp-block-heading">Problems with the Previous Workflow</h2>



At Zomato, we initiate the development process with coding and conducting initial testing on local machines. But the large number of microservices made it challenging to simulate every case locally. Several services have high dependencies on upstream services that are difficult to run locally. Moreover, local machines have inherent limitations on the number of services they can run simultaneously.



Once confident about the functionality of the code locally, the developers push changes to the remote repository, raise a pull request, and wait for reviews. Once the code is approved and merged, it will be deployed to the staging environment. The staging environment is a copy of the production environment (though not as scaled), with all services running. Only at this stage could we perform a comprehensive end-to-end (E2E) test and validate the changes on the UI.



If a bug was found during testing in the Staging Environment, the entire cycle had to be repeated:


<div class="wp-block-image">
<figure class="aligncenter size-full is-resized"><img data-recalc-dims="1" loading="lazy" decoding="async" width="367" height="281" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/06/image4.png?resize=367%2C281&#038;ssl=1" alt="" class="wp-image-14623" style="width:430px;height:auto" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/06/image4.png?w=367&amp;ssl=1 367w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/06/image4.png?resize=300%2C230&amp;ssl=1 300w" sizes="auto, (max-width: 367px) 100vw, 367px" /></figure></div>


The time taken for each cycle was significant, as each iteration involved multiple steps and dependencies. Despite its slowness, this workflow helped maintain high code quality and uptime, even while meeting aggressive product deadlines.



<h2 class="wp-block-heading">Solutions We Explored</h2>



`rsync` local code to remote



Our approach involved using rsync to synchronize the code from the local machine to a dedicated remote instance using our in-house command line tool ( zctl ). rsync copies the code present on the local machine to the remote machine, which is connected to the service mesh. This allows all flows to be tested on the remote machine while maintaining a faster feedback loop. We will deep dive into this in a future blog post.



Introducing Preview Environment



We launched the Preview Environment (which will be discussed in detail in a future blog post). It allows developers to deploy their code to an ephemeral environment that runs in parallel with staging, skipping the PR review process. However, even with the preview environment, the process still required us to push our code to the remote repository and wait for the application to be rebuilt and redeployed before testing could begin. This meant that while iteration time was significantly reduced, there was still substantial room for improvement.


<div class="wp-block-image">
<figure class="aligncenter size-full"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="293" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/06/image1.png?resize=640%2C293&#038;ssl=1" alt="" class="wp-image-14626" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/06/image1.png?w=788&amp;ssl=1 788w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/06/image1.png?resize=300%2C137&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/06/image1.png?resize=768%2C352&amp;ssl=1 768w" sizes="auto, (max-width: 640px) 100vw, 640px" /></figure></div>


To address this bottleneck, we developed Local Preview, which enables faster feedback by allowing developers to test changes locally without the overhead of remote builds and deployments.



<h2 class="wp-block-heading">Local Preview &#8211; Bringing the Power of Preview to Everyone’s Local Machine</h2>



Local Preview eliminates even more friction by enabling developers to test their microservices locally without deploying them to staging. This tool significantly speeds up the development process by providing immediate feedback on code changes. It is powered by a service deployed in our staging environment, called Local Proxy.



Local Proxy is responsible for routing calls from the staging environment to the local machine. It acts as a proxy between staging and local, using TCP Tunneling. The Local Proxy leverages components such as SSH Daemon and Envoy to manage connections and effectively route requests.



Here’s How it Works



<ol class="wp-block-list">
<li>The local Machine initiates a connection to the Local Proxy service to establish the reverse tunneling. Our zctl tool streamlines this process. It uses SSH to establish a secure TCP reverse tunnel between the local machine and the staging environment. This tunnel allows developers to test their services locally while maintaining a secure connection.</li>



<li>It relies on a unique HTTP header (preview-id) to distinguish requests intended for local services from those meant for standard staging services..To implement this, we are using the <a href="https://kuma.io/docs/2.10.x/policies/traffic-route/" data-type="link" data-id="https://kuma.io/docs/2.10.x/policies/traffic-route/">traffic-route</a> policy of Kuma service mesh.</li>



<li>If a call contains the required preview-id, it is then routed to the Local Proxy.</li>
</ol>



<pre class="wp-block-code"><code>type: TrafficRoute
mesh: dev
name: xyz-service
sources:
 - match:
 kuma.io/service: '*'
destinations:
 - match:
 kuma.io/service: xyz-service
conf:
 destination:
 kuma.io/service: xyz-service
 route_id: default
 http:
 - match:
 headers:
 preview-id:
 regex: .*xyz-service-29160.*
 destination:
 kuma.io/service: xyz-service
 route_id: xyz-service-29160
</code></pre>



4. Local Proxy directs the call to the local machine via an SSH reverse tunnel. Envoy manages the routing of requests to the appropriate local service. It is configured to handle requests based on the preview-id, ensuring that each request reaches the correct destination.


<div class="wp-block-image">
<figure class="aligncenter size-full"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="395" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/06/image2.png?resize=640%2C395&#038;ssl=1" alt="" class="wp-image-14630" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/06/image2.png?w=671&amp;ssl=1 671w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/06/image2.png?resize=300%2C185&amp;ssl=1 300w" sizes="auto, (max-width: 640px) 100vw, 640px" /></figure></div>


5. Calls from the local service to the upstream microservices are routed to the Delegated Kuma-gateway via an internal VPN. The Kuma-gateway acts as an ingress gateway, routing requests based on headers. Staging datastores can also be connected from the local environment using the same internal VPN. 6. Local preview also has built-in failure recovery and monitoring systems. This is achieved by implementing two-way health checks and failure reports sent to both the developer’s machine and a central Grafana dashboard.



<h2 class="wp-block-heading">Conclusion: Fast Feedback, Smarter Development Cycles</h2>



Local Preview is a huge step in shifting left in our development process, making early testing faster, easier, and closer to the developer. It enables developers to test E2E flow on their local machine, drastically improving the feedback cycles. Since the local machine hosts the server, testing won’t be possible if it goes to sleep or the server is stopped. It&#8217;s best suited for individual testing, but has limitations when used in a collaborative environment. For final testing, it is ideal to deploy the changes to the preview environment, where anyone can test the code by setting the preview-id in the call.



Header Propagation is mandatory in all the services present in the call path. If preview-id header is lost, calls will not be routed to the preview service, as its functionality is dependent on the header.



This blog was authored by <a href="https://in.linkedin.com/in/arpit-mishra-17b733192" target="_blank" rel="noreferrer noopener">Arpit Mishra</a>, in collaboration with <a href="https://in.linkedin.com/in/deepak-verma-2966a8115" target="_blank" rel="noreferrer noopener">Deepak Verma</a>, under the guidance of <a href="https://in.linkedin.com/in/ahmadumar" target="_blank" rel="noreferrer noopener">Umar Ahmad</a> .

Embracing Shift-Left Testing with Local Preview

Matt Chittaranjan, the founder of Blue Tokai, came to Chennai from the US in 2011 for a job opportunity. The city held a special place in his heart, since his dad was born there. This move marked the starting point of a completely new journey.



Around that time, the third wave of coffee was rising globally—a movement championing the farm-to-cup concept, transparency and traceability. Inspired by this shift, Matt began to wonder: why wasn’t this taking shape in India?



Specialty coffee—with all its nuance, freshness, and respect for origin—was nowhere to be found. The Indian coffee market was dominated by mass-produced blends and street-side kiosks, where coffee was more of a background beverage than a well-crafted experience.


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image3.png?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14600" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image3.png?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image3.png?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image3.png?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image3.png?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image3.png?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image3.png?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image3.png?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image3.png?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption"><figcaption class="wp-element-caption">Outside a Blue Tokai outlet</figcaption></figcaption></figure></div>


Moved by this, Matt teamed up with his partner Namrata and moved to Delhi in 2012 to start what would soon become Blue Tokai. They began by building a website, teaming up with a packaging company and locating farmers for sourcing beans. Their mission was quite straightforward: source high-quality Arabica beans directly from Indian producers, roast them fresh, and introduce people to what coffee could truly be.



They started small—with a 500gm coffee roaster, operating right out of Namrata’s family home. By 2013, they launched Blue Tokai’s first outlet.



In 2016, Shivam Shahi joined in on the journey as the third partner and took on the role of Chief Operating Officer.



<h2 class="wp-block-heading">How Shivam joined the coffee crew</h2>



Shivam hails from a small town in Uttar Pradesh, where conventional career paths were the norm. He recalls, “I studied hard and made it to Canada on full scholarship with a dream to do a PhD, but getting a job there wasn’t my end goal. I wanted to do something impactful back home.”



While in Canada, he got exposed to coffee. “Growing up, coffee was the regular mass-produced variety or street-style beverage. Being exposed to a different type of coffee was an eye-opener,” he shares. The harsh Canadian winters also helped develop his passion—drinking three to four cups a day became a survival strategy for him.


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image4.png?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14603" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image4.png?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image4.png?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image4.png?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image4.png?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image4.png?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image4.png?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image4.png?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image4.png?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Co-founders of Blue Tokai: Shivam Shahi (Left), Namrata Asthana (Centre), Matt Chittaranjan (Right)</figcaption></figure></div>


After returning to India, Shivam joined a tech company, which unfortunately shut down once they ran out of money. Left without a job but full of curiosity, he found comfort in coffee. “During those days of struggle, I’d often take a bus to visit a café, just to enjoy a good cup from a premium brand,” he says. It struck him then—if he was willing to spend more on quality coffee, others might be too.



That’s when he stumbled upon Blue Tokai online and reached out to Matt via LinkedIn. Matt was impressed by Shivam’s enthusiasm and invited him to meet in-person. “At the time, the main outlet was still under construction. I officially joined Matt &amp; Namrata in January 2016,” Shivam says.



Initially, Shivam worked across multiple teams, taking a very proactive approach. Over time, he took charge of expanding operations, while Matt led product and Namrata steered design and marketing.



<h2 class="wp-block-heading">Brewing the product: It goes beyond coffee</h2>



According to Shivam, Blue Tokai’s journey always starts with two questions: what if someone asks where this coffee came from? Or how did they make their croissant or bread? This spirit of accountability and transparency runs through everything they do.


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image5.png?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14607" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image5.png?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image5.png?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image5.png?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image5.png?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image5.png?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image5.png?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image5.png?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image5.png?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Trioccino at Blue Tokai</figcaption></figure></div>


The founders believe in being deeply involved across the entire value chain—from farm-to-cup. This includes everything from process improvements at the farm level and advising farmers on how to improve quality, to roasting, packing, and distributing coffee across multiple channels and formats. They create every product from scratch, taking pride in manufacturing everything in-house.



Shivam says. “Our breads too are made in just three days at our own factories.” With this approach, they emphasize patience, craft, and intentionality. “Everything we make is about delivering an authentic experience. We’re not just trying to meet demand—we’re trying to create something meaningful.”



Even the design of their cafés reflects this belief. Each space is created to offer a moment of pause—a break from the rush, where customers can slow down and savour a delicious brew.



According to Shivam, the team also emphasizes education for customers, fellow members of the café community and budding entrepreneurs. Every year, they invite people to visit the farms, aiming to deepen appreciation for Indian coffee and grow the category itself. They also offer brewing lessons for anyone willing to learn more.



<h2 class="wp-block-heading">Expanding the brand: Growing beyond borders</h2>



In the early days, Blue Tokai knew they were ahead of the curve. “We didn’t hire aggressively until 2023 and worked with a small team in those initial years,” Shivam says. But things changed significantly after the COVID-19 pandemic. “That’s when the business really took off. We grew 4x after that.”



Today, as per the Blue Tokai team, their food offerings—including bestselling items like almond croissant, butter croissant, mushroom sourdough sandwich—play a big role in their overall growth, outside crowd favourites like Vietnamese style iced coffee, cappuccino and trioccino.


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image2.png?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14609" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image2.png?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image2.png?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image2.png?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image2.png?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image2.png?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image2.png?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image2.png?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image2.png?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Korean bun at Blue Tokai</figcaption></figure></div>


Currently, Blue Tokai runs 155+ outlets across eight Indian states and Japan. Of their business mix, 45% is beverages, 40% is food, and 15% is retail. “About 95% of our business comes from four big cities: Delhi, Mumbai, Pune, and Bangalore,” Shivam notes. “Our plan is to dig deeper into these markets while expanding into newer ones where we see the potential to grow.”



<h2 class="wp-block-heading">The Japan effect</h2>



The idea of going international started in an unexpected way—at their Sikanderpur outlet. It was here that the founders noticed a steady stream of Japanese visitors. “We realised they were very particular about taste and valued everything we stood for—quality, origin, stories,” says Shivam. This discovery led to their first overseas café in Japan.



While growing, they made sure to customize their offerings by location. “In Japan, people prefer darker roasts so we adjust our roasting accordingly.”


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image1-1.png?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14613" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image1-1.png?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image1-1.png?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image1-1.png?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image1-1.png?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image1-1.png?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image1-1.png?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image1-1.png?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/05/image1-1.png?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">A close look at the Blue Tokai outlet in Japan</figcaption></figure></div>


Their global presence has also extended to Dubai, where they&#8217;ve established an FMCG distribution network—driven by growing international interest in Indian coffee.



<h2 class="wp-block-heading">Collaborating with Zomato: Scaling greater heights</h2>



Blue Tokai onboarded on Zomato in 2017 to scale its reach through delivery. “We’ve been able to expand the number of people we reach, all thanks to the platform services,” Shivam says. “With ads and other digital levers, we’ve been able to grow the brand further and better deliver our products.”



With plans to enter Hyderabad and Dehradun, and a sharper focus on key cities, the brand is only diving deeper into the brewing journey. Once started with a 500gm roaster and a few passionate individuals, Blue Tokai has now become a brand which weaves a story with each cup.&nbsp;