100% pure vegetarian · Franchise partners wanted
Karnataka · Andhra · Tamil Nadu. A South Indian kitchen that arrives with its own cooks: two trained chefs deputed to your counter from day one, and batter ground fresh in your kitchen every day.
Why it works
Dosa and idli are only as good as the hands that make them, so the hands come with the brand: two chefs trained in our own kitchen run yours, grind the batter on site every day, and train your team to replace them.
No central batter in a cold chain. No frozen podi. No franchisor who disappears after the launch photo.
Karnataka · Andhra · Tamil Nadu
Karnataka is not Andhra. Chennai is not Mysore. Every regional dish carries its place on the menu, so a North Indian guest learns the South one plate at a time, and comes back to try the next.
A day in the kitchen
Rice and urad dal, in the ratio on the card. Nothing else goes in.
Stone-ground in the wet grinder, not blitzed. Sixteen hours from soak to tawa.
No soda, no ready batter. It rises on its own, or it does not go out.
Every Tier 1 dish named with its region. Three chutneys on the tray. Podi taught, with ghee.
Count, clean, soak for tomorrow. Sales, cash and stock reported the same night.
Two formats
Investment and returns · FOFO
All figures ₹ lakh, ex-GST, excluding rent deposit. Indicative, from our franchise model and our own kitchen's operating experience. A site-specific estimate follows the first visit.
| Interiors, civil, furniture, lighting | 5.00 |
| Kitchen equipment | 5.50 |
| Signage and brand collateral | 1.00 |
| POS, licences, IT | 0.60 |
| Smallware, uniforms, opening stock | 1.00 |
| Training, travel, launch marketing | 0.60 |
| Franchise fee, on signing | 10.00 |
| Total initial investment | 23.70 |
| Recommended working capital | 2.50 |
| Net sales, base | 12.50 |
| Food cost (28%) | 3.50 |
| Staff | 1.80 |
| Rent incl. CAM | 0.90 |
| Royalty (6%) | 0.75 |
| Utilities, packaging, marketing, aggregators, repairs, admin | 1.81 |
| Operating surplus | 3.74 |
Months 1–3 ramp at 70 / 85 / 95% of base. Not a guarantee; your site, rent and team decide the real number.
| Interiors, civil, furniture, lighting (40–60 covers) | 14.00 |
| Kitchen equipment | 8.50 |
| Signage and brand collateral | 1.50 |
| POS, licences, IT | 0.90 |
| Smallware, uniforms, opening stock | 1.60 |
| Training, travel, launch marketing | 1.00 |
| Franchise fee, on signing | 15.00 |
| Total initial investment | 42.50 |
| Recommended working capital | 4.00 |
| Net sales, base | 25.00 |
| Food cost (28%) | 7.00 |
| Staff | 3.00 |
| Rent incl. CAM | 1.60 |
| Royalty (6%) | 1.50 |
| Utilities, packaging, marketing, aggregators, repairs, admin | 4.19 |
| Operating surplus | 7.71 |
Months 1–3 ramp at 70 / 85 / 95% of base. Not a guarantee; your site, rent and team decide the real number.
You invest, own and run it day to day. We supply the brand, two chefs, recipes, SOPs, 17 days of training and monthly audits. Royalty 6% of net sales.
You invest and own; our team runs it end to end as your kitchen partner, with a monthly statement to you. Management fee on top of royalty, agreed per site.
How it works
Your city, site and format.
We walk the numbers for your site; you watch the batter being ground.
Five-year term. Layout and equipment list from us; you build.
Ten days in our kitchen, seven on site, with the chefs who stay.
Our chefs and opening team on your floor for launch.
Questions partners ask
No. Two trained chefs are deputed to your kitchen. You run a business: hire, keep the counter clean, bank the cash, read the reports.
Your own kitchen, every day. Rice and urad dal, soaked, stone-ground and fermented sixteen hours on site. No ready batter, no soda, nothing shipped from a central kitchen.
6% of net sales ex-GST, billed monthly. Under FOCO, a management fee is agreed per site on top.
Rent deposit, GST (18% on fee and royalty), major civil work, power back-up, and the extra cost of a larger area than the standard formats.
Five years, with your territory protected for the term.
Next step
Send your name, city, site and format. We come back with a view for that site within one working day, and then you eat at our kitchen before anyone signs anything.