Sandeep K. Mohan began his journey in the restaurant world with a passion for South Indian cuisine. For 12 years, he worked in Star Hospitality, building his skills as a chef and sharing his knowledge as a hotel consultant. At the same time, he supplied raw materials to star hotels, steadily building his career in the hospitality industry.


<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/2025/02/image1.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14466" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Sandeep K. Mohan, Founder of Mysore Raman Idli</figcaption></figure></div>


Sandeep saw his thriving career crumble when the pandemic struck in 2019, delivering a severe blow to the hospitality industry. The ripple effects were devastating—he lost his job and his once stable life was brought to a standstill. He was left burdened with growing debts and an uncertain future.



Rather than giving in to despair, Sandeep seized the opportunity to transform his passion for South Indian cuisine into a new beginning. Alongside his wife, he dreamt of opening a restaurant that would specialize in idlis, a dish close to his heart.



A chance encounter with flavour



But Idlis were everywhere. How would they make their idlis unique? In search of this answer, Sandeep arrived in Bidadi, a small town in Bengaluru renowned for its Thatte Idli. There, he discovered a taste unlike anything he had ever experienced. The secret behind it? An elderly woman named Seetha Paati, who crafted idlis so soft and flavourful that Sandeep instantly recognized he had found something extraordinary.



Seetha Paati was a humble woman who sold idlis at a hostel mess she once ran with her late husband, Mr. Raman. Eager to uncover the secret behind their legendary batter, Sandeep and his wife approached her. Paati held the recipe, crafted by her late husband, very close to her heart. But moved by Sandeep and his wife’s passion, she agreed to share it—on the one condition that they would name their restaurant in honor of Mr. Raman, as a tribute to his legacy.



With Seetha Paati’s blessing and her precious recipe in hand, Sandeep and his wife launched Mysore Raman Idli—a restaurant that honoured the legacy of Paati and her husband while recreating South Indian cuisine for a modern audience.



Building a brand rooted in quality


<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/2025/02/image2.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14470" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Outside a Mysore Raman Idli outlet</figcaption></figure></div>


When Mysore Raman Idli opened its doors in 2021, it marked the beginning of a journey steeped in tradition. From day one, the restaurant’s guiding principle was clear: quality above all else. Sandeep carefully crafted every aspect of the experience, from the ambience that reflected the warmth of its roots to the selection of ingredients that ensured every dish was a taste of authenticity.



While their menu initially featured just idlis, one dish really stood out—the Podi Butter Idli. He topped freshly steamed idlis with a generous dollop of butter and a sprinkling of chutney powder, creating a melt-in-your-mouth experience that customers couldn’t resist.



But Sandeep didn’t just replicate Seetha Paati’s craft—he elevated it, infusing his years of experience and creative vision to reimagine the classics. Sandeep shares, “I often experiment with new dishes at home, which eventually make their way to the restaurant.”



To uphold the restaurant&#8217;s commitment to quality, Sandeep believes in dedicatedly training his staff from the ground up. He says, “Right from the time we started, we have only hired freshers and trained them to become part of our team.”



Turning challenges into opportunities



Starting small came with its fair share of challenges for Sandeep. Operating from a modest space, he faced significant hurdles in getting the word out about Mysore Raman Idli.



However, Sandeep wasn’t one to back down. Determined to overcome these obstacles, he saw a glimmer of opportunity in the growing popularity of online food ordering and delivery platforms. Recognizing the potential to reach a broader audience, he onboarded on Zomato. This allowed Mysore Raman Idli to break free from the constraints of its physical location and bring its delicious offerings to the homes of countless customers.



Sandeep mentions, “The results of this collaboration were amazing. Our monthly revenue grew 6x between 2022 and 2024. Our orders increased by more than 4x during the same period.”



With the guidance of the Key Account Manager, Oommen K. John, Sandeep also expanded the menu to include innovative options like Cheese Chilli Tomato Idlis and Schezwan Paneer Dosas.



Sandeep shares,“Through the learnings that came in handy because of the collaboration, we expanded our menu beyond idlis and dosas, adding a wider range of offerings. We also introduced promotions for specific mealtimes, enhancing customer engagement.”



To improve the delivery experience, the brand upgraded to high-quality, leak-proof containers, ensuring that every order arrived fresh and intact. This collaboration significantly transformed their business.



Along with this, the social media buzz and glowing reviews from loyal customers brought food lovers flocking to Mysore Raman Idli’s two bustling outlets in Kochi.



Looking ahead



From humble beginnings as a small-town chef, Sandeep has transformed into a successful entrepreneur, inspiring many others with his journey.



He is now all set to launch two new outlets at prime locations in Ernakulam by 2026. With this, Mysore Raman Idli continues to flourish, combining authentic flavours with bold and inventive creations.

Idli, spice, and everything nice–Mysore Raman Idli’s journey to success!

<figure class="wp-block-image alignfull size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="375" style="width:100%" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/01/Q3FY25-Headline-results.png?resize=640%2C375&#038;ssl=1" alt="" class="wp-image-14449" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/01/Q3FY25-Headline-results.png?resize=1024%2C600&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/01/Q3FY25-Headline-results.png?resize=300%2C176&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/01/Q3FY25-Headline-results.png?resize=768%2C450&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/01/Q3FY25-Headline-results.png?resize=1536%2C900&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/01/Q3FY25-Headline-results.png?resize=2048%2C1200&amp;ssl=1 2048w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/01/Q3FY25-Headline-results.png?resize=1200%2C703&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/01/Q3FY25-Headline-results.png?resize=1568%2C919&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/01/Q3FY25-Headline-results.png?w=1280&amp;ssl=1 1280w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/01/Q3FY25-Headline-results.png?w=1920&amp;ssl=1 1920w" sizes="auto, (max-width: 640px) 100vw, 640px" /></figure>



<h3 class="wp-block-heading">Key takeaways</h3>



<ol class="wp-block-list">
<li>Topline (Adjusted Revenue) growth remains strong at 58% YoY (12% QoQ); INR 5,746 crore ie. broadly in line with GOV (B2C business) growth.</li>



<li>Consolidated Adjusted EBITDA grew 128% YoY to INR 285 crore in Q3FY25, largely driven by improvement in food delivery Adjusted EBITDA margin  (as a % of GOV) to 4.3% compared to 3.0% a year ago.</li>



<li>On a QoQ basis, consolidated Adjusted EBITDA declined by 14% (or INR 45 crore) despite the improvement in food delivery margins, largely due to accelerated investments in expanding our quick commerce store network, where quarterly losses increased by INR 95 crore QoQ. </li>



<li>Blinkit store count crossed the 1,000 store mark, one quarter ahead of plan. Aiming to get to 2,000 stores by Dec 2025, one year ahead of earlier guidance of Dec 2026.</li>



<li>Muted 2% QoQ (17% YoY) GOV growth in food delivery this quarter, driven by broad-based demand slowdown. Sharp rise in Adjusted EBITDA margins from 3.5% in Q2FY25 to 4.3% in Q3FY25.</li>



<li>Launched the all-new District and Bistro mobile apps.</li>
</ol>



More details in the following pages.



<div class="wp-block-file"><a href="https://drive.google.com/file/d/1VSdVYcWRESglCdUb6KFpFWekzaA2jWSN/view">Click here to download Q3FY25 results</a><a style="margin-left:0.75em;background: #32373c;border-radius: 2em;color: #fff;font-size: 13px;padding: 0.5em 1em"href="https://drive.google.com/file/d/1VSdVYcWRESglCdUb6KFpFWekzaA2jWSN/view" download="">Download</a></div>

Q3FY25 shareholders’ letter and results

Dindigul Thalappakatti (previously Ananda Vilas Biriyani Hotel) was established in 1957 by Mr. Nagaswami Naidu in Dindigul, Tamil Nadu. The eatery quickly gained fame for its biryani, which was inspired by his wife Kannamma&#8217;s handcrafted recipes known for their rich flavour and generous spices. Today, Dindigul Thalappakatti Biriyani stands tall and features 104 outlets across six countries, each one upholding the legacy of genuine taste and variety.


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<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/2024/12/image2-3.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14411" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-3.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-3.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-3.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-3.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-3.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-3.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-3.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-3.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">From left: Mr. Naidu (Founder, Dindigul Thalappakatti), Kannamma</figcaption></figure></div>


The rich heritage of Dindigul Thalappakatti



Mr. Naidu’s journey began as an accountant at a leather factory.&nbsp; Like many employees, he often brought his wife’s homemade meals for lunch—but his tiffin was unlike any other. The dishes were so exceptional that his colleagues just couldn’t get enough of them. Inspired by their sheer love and appreciation, the duo opened a kiosk to sell the same tasty dishes. And that&#8217;s how the very first 4-seater outlet of Dindigul Thalappakatti, which was then called Ananda Vilas Biriyani Hotel, came to be.



While working at the cash counter at the restaurant, Mr. Naidu would wear the ‘Thalappa’, a traditional headpiece typically worn by Indian men during formal occasions. He soon became known for this and earned the affectionate nickname of ‘Thalappakatti Naidu.’



After Mr. Naidu&#8217;s passing, his son took over and chose to honour him by naming the brand ‘Dindigul Thalappakatti.’


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<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/2024/12/image1-3.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14413" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-3.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-3.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-3.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-3.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-3.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-3.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-3.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-3.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Nagasamy Satish Dhanabalan, Managing Director of Dindigul Thalappakatti&nbsp; </figcaption></figure></div>


Dindigul is currently run by Nagasamy Satish Dhanabalan, Mr. Naidu’s grandson. After completing a Hotel Management course in the UK, he returned to India with a strong resolve to expand the business globally.



Nagasamy says, “My father was initially concerned about how people abroad would respond to our biryani because of the rich spices and one-pot cooking style. However, my mother fully supported my plans for expansion.”



From humble beginnings to a global brand



Dindigul Thalappakatti Biriyani has grown significantly over the past 67 years, as the restaurant adapted to the needs of a modern audience while never compromising on its roots. Whether one is dining in at one of their many locations or enjoying a meal delivered straight to the doorstep, the experience remains consistently exceptional.



The secret to its success lies in the unwavering dedication to authentic recipes and cooking methods, passed down through generations.



Nagasamy says, “Since I started, about 20-50 people have been with me throughout this journey. They are mostly from my native village and joined me when I decided to venture into the business.”



The brand has expanded across countries such as Sri Lanka, UAE (Dubai), USA, Singapore and Malaysia. It was recognised as the biggest biryani brand in the world, as per the Indian Organised Biryani Market Industry Report published by Technopak in 2022.


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<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/2024/12/image4-3.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14417" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-3.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-3.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-3.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-3.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-3.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-3.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-3.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-3.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">A Dindigul Thalappakatti outlet in Dubai</figcaption></figure></div>


Nagasamy fondly recollects how there was a long queue that stretched up to two kilometres, the first time they opened an outlet in the USA. He shares, “Indians living abroad have connected the brand with their memories of home-cooked meals and shown great appreciation for it. We are deeply grateful for their support”.&nbsp;&nbsp;



Dindigul’s expansion has also embraced the growing trend of online food delivery by onboarding on Zomato in 2016. This was a significant moment for them. It opened up new avenues, enabling them to extend their reach and connect with a wider audience. The brand could now serve customers who enjoyed the ease and comfort of ordering online.



Nagaswamy says, “We do about 30% of our business with restaurant aggregators, and Zomato plays a key role in this. The platform services have largely helped in the restaurant’s visibility and streamlined the delivery process. This strategic collaboration has enabled us to drive sales growth while maintaining high levels of customer satisfaction.”



In addition, the brand believes in making a meaningful difference through impactful CSR initiatives. Nagasamy says, “We have supported education for those below the poverty line by building schools across Chennai. We run programs for people who are unemployed, helping them find job opportunities at our restaurant. We also give food and shelter to people who are homeless.”



They were, in fact, among the first to distribute biryani packets to delivery partners onboarded on Zomato during COVID-19. By supporting local suppliers and farmers, the restaurant ensures that the ingredients used in its dishes are fresh and of the highest quality. These efforts not only strengthen the restaurant&#8217;s ties with the community but also contribute to the local economy.



Preserving a menu steeped in tradition



The journey hasn&#8217;t been without its challenges. Maintaining consistency and quality across multiple locations is no small feat. To achieve this, Dindigul Thalappakatti introduced rigorous quality control measures and cooking processes.


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<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/2024/12/image3-2.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14419" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-2.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-2.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-2.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-2.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-2.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-2.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-2.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-2.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Inside look at a Dindigul Thalappakatti outlet in India</figcaption></figure></div>


Recently, Nagasamy took an innovative leap by introducing a machine that standardizes the biryani-making process. The device has pre-recorded measurements and cooking times, reducing manual effort and functioning efficiently through the supervision of a chef.



Their signature dish, the Dindigul Thalappakatti Biriyani, is made with small grain seeraga samba rice and tender pieces of meat. The biryani is distinguished by its unique hand-pounded masala blend. The rice, loved across South India, soaks up the spices perfectly.


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<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/2024/12/image5-1.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14421" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image5-1.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image5-1.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image5-1.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image5-1.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image5-1.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image5-1.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image5-1.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image5-1.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Biryani at Dindigul Thalappakatti</figcaption></figure></div>


Other must-try dishes on the menu include Kola Urundai, spicy meatballs that pack a punch, the crispy and succulent Moru Moru Stick Chicken, and the rich, hearty Thalappakatti Mutton Curry. Each dish reflects the cooking techniques of the region, offering an unforgettable glimpse into the culinary traditions of Tamil Nadu.



Fresh, high-quality ingredients are the cornerstone of every dish, ensuring that each plate served is a celebration of traditional South Indian flavours. This approach has allowed Dindigul Thalappakatti to carve out a distinctive niche in the competitive food and beverage industry. Renowned for its quality and authenticity, the brand has earned numerous accolades and a loyal customer base.



Looking into the future



Dindigul Thalappakatti has big plans for the future, with a focus on expanding across India and internationally, especially in the USA. It is also gearing up for an IPO in the next two years.



Their story is a remarkable mix of tradition, quality, and an unstoppable quest for excellence. The brand continues to explore new and exciting dishes, while preserving the traditional biryani recipe. It remains an enduring example of how sticking to one’s roots is the secret ingredient to lasting success.

The Big Brand Theory | Carving a spice trail from Tamil Nadu to 5+ countries

Founded in 2006 by Yasser Ali and Nayyer Hussain, Amore Gelato brings a freshly crafted range of delicious Italian gelatos to India! With the mission to make premium gelato affordable for everyone, the brand has flourished over the years. Once a 100 square feet outlet in Bandra, Mumbai, it has now expanded to 30+ outlets across key Indian cities like Mumbai, Hyderabad, and Pune.



How it all began


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<figure class="aligncenter size-full"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="440" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-1.jpg?resize=640%2C440&#038;ssl=1" alt="" class="wp-image-14404" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-1.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-1.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-1.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-1.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-1.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-1.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-1.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3-1.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Founders of Amore Gelato: (From Left) Nayyer Hussain and Yasser Ali with Chef Costanzo Malatto</figcaption></figure></div>


Yasser always loved ice creams! When he went to university in America, he ended up working at a local ice cream parlor and quickly gained a reputation for his sundaes and milkshakes. It was a passion he carried with him, which would eventually lead to the creation of Amore Gelato.



During his college time, Yasser visited India, where the roots of his family belonged. Trekking through the Himalayas, he realised that he wanted to return home. Yasser adds, “I got a job at a bar in Santa Barbara and did everything from unclogging toilets to taking out the garbage to save enough money for the big move.”



Yasser finally made his way back to India in 2002. He started an NGO called RISE, focused on rebuilding schools and advancing education throughout the country. During this period, he chose to live in an ashram in Rishikesh for a couple of months and devoted his time to meditation.



He met Nayyer in 2003 and went on to set up Amore Gelato with him. What began as a chance meeting at a wedding in Chicago quickly developed into a close friendship. They discovered that their interests complemented each other perfectly and before long, they realized their potential as a strong team.



One day, while chatting over coffee right before they were about to part ways, Nayyer mentioned to Yasser, “India needs quality ice creams. We need to bring the best gelatos to the country, made with natural and genuine flavors.” That simple comment planted the seed for the creation of Amore Gelato and sorbetto.



The Italian influence



Nayyer was deeply inspired by his Italian wife, Christina, who often observed that while India had quality pizzas and burgers, authentic gelato was missing from the country’s food landscape. In their quest to craft truly authentic products, they joined forces with Costanzo Malatto, an extremely reputed gelato chef from Italy.



Together, they curated what would become Amore Gelato’s signature menu. It offers everything from the indulgent richness of coffee fudge brownie to the fresh burst of Mahabaleshwar strawberry sorbetto.


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<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/2024/12/image2-2.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14405" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Mocha Brownie Gelato at Amore Gelato</figcaption></figure></div>


Overcoming obstacles to scoop up success



Owing to the fresh concept, the brand witnessed tremendous growth in the first year, although the journey was far from smooth. Yasser adds, “We faced many challenges, from the 2006 cinema strike, the 2008 economic downturn to the Mumbai terror attack. However, nothing hit harder than COVID-19, which wiped out 95% of our sales.”



Reflecting on the post lockdown phase as life went back to normal, he says, “It was like starting from scratch. In order to cut down on expenses and expand further, we had to quickly pivot to a cloud kitchen model and operate like a bootstrapped startup.” It was then that things took off and the brand witnessed explosive growth.



Yasser recalled a pivotal moment in his journey: being selected to appear on Shark Tank India in 2023. The process had been long and competitive; it took six months of applications and his company was one of 163 businesses chosen from over 200,000 hopefuls to be featured on Season 2 of the show.



But the real challenge came after filming. Yasser and his team had just four months between taping the episode and its air date—a short window, but one they were determined to make the most of. “We went from five dark stores in Mumbai to 60 outlets in five cities,” Yasser shared. The rapid expansion was entirely self-funded, and they had no guarantee their episode would even make it to air, he admits. Yet the risk paid off, marking a milestone not only for their business but also for Yasser’s own journey as an entrepreneur. Once the episode was broadcast, it brought national exposure and with it, a surge in visibility that sent their sales soaring.


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<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/2024/12/image1-2.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14406" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-2.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-2.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-2.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-2.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-2.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-2.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-2.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1-2.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Inside look at an Amore Gelato outlet</figcaption></figure></div>


Elevating the gelato experience



Over the years, the restaurant has built an incredible reputation and collected several prestigious awards, including three special recognitions for quality at SIGEP—the world’s largest International Gelato Competition in Italy. In both 2007 and 2008, they took home top honors for Best Flavor (Coffee). Their innovative creations, like &#8220;Passaggio in India&#8221; in 2008 and &#8220;Masala Latte&#8221; in 2009, also grabbed the spotlight.



The brand’s journey goes beyond creating delectable desserts; they believe in leaving a meaningful impact. Among the brand’s standout initiatives is &#8220;Cones for a Cause,&#8221; where they hired women who were the sole providers for their families. Many of these women have been with the company for over a decade.



Yasser says, “At Amore Gelato, we don’t just sell a product — we sell a feeling of love, the very ingredient that binds us all. We channelize that feeling as we craft each gelato with care and consistency. Our gelatos are value for money and distinguished for their packaging. But above all, we are a value based business”



With the goal of reaching a broader customer base, the brand onboarded itself on Zomato. This collaboration has significantly expanded its reach. Yasser shares, “Outside of improving visibility, the platform has enabled us to increase our sales exponentially.” He goes on to say, “It is with the help of the extensive delivery fleet that we are able to service customers across the country. All this, while ensuring that we maintain customer satisfaction and adapt to the latest market trends.”



Amore Gelato continues to thrive by putting innovation at its core. Yasser says, “We’ve transformed our franchise model by developing the MAESTRO system. The word maestro stands for teacher.”



He adds, “The system makes fresh gelato possible in just 100 sq. feet with unskilled labor. All you need to do is cut the bag containing the gelato mix and milk, press a button, and there you have it—perfect gelato every time!” MAESTRO allows for easy setup of small satellite kitchens, so anyone can serve up fresh, delicious gelato like a pro.


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<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/2024/12/image4-2.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14407" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-2.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-2.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-2.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-2.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-2.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-2.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-2.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image4-2.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">The Amore Gelato founders at Shark Tank India</figcaption></figure></div>


Exciting plans ahead!



The brand has built a strong reputation for whipping up premium Italian ice creams, known for their exceptional quality at affordable prices. They&#8217;re now gearing up for a major expansion in India through franchising, offering pre-packaged products, online platforms, and setting up multiple kitchens across the country. In terms of product, they are all set to introduce high-protein, KETO and probiotic options.



As Amore Gelato continues to expand, its founders remain committed to their original mission of making high quality, authentic gelato accessible to all. Whether through their unique offerings or heartfelt initiatives, the brand is dedicated to bringing joy to customers across India for years to come.