Rajshree Upadhyaya | Business Remedies | In Hyderabad, Tarunpreet Singh and Randhir Raj Singh launched the brand Gabru Di Chaap, transforming vegetarian protein-based dishes into a rapidly growing quick service restaurant (QSR) chain and establishing a strong identity in the market. Their vision was to convert one of North India’s most loved street foods into a modern restaurant brand.
The idea took shape when Tarunpreet Singh observed the immense popularity of chaap in Delhi and Punjab. He realized that despite its demand, the category lacked organized branding and consistency. Recognizing the opportunity to build a structured business around it, he joined hands with Randhir Raj Singh, and together they launched Gabru Di Chaap in 2019.
The brand began its journey with a small 80-square-foot outlet in Hyderabad as an experiment. Both founders brought strong academic and professional backgrounds before stepping into entrepreneurship. Tarunpreet Singh studied at Lucknow University and later completed his MBA from XLRI Jamshedpur. Before starting his venture, he worked with companies like IBM and Deloitte. Randhir Raj Singh graduated from IIT Roorkee and later pursued his MBA from ISB Hyderabad. He also worked in consulting with firms like Bain and Deloitte.
Despite having stable corporate careers, both founders believed that India’s vegetarian food market remains largely unorganized in several categories, especially chaap, a soy-based protein dish. While it had long been popular as a street snack, it had rarely been presented as a structured restaurant concept.
Gabru Di Chaap was created with the aim of transforming this street favorite into a premium QSR experience. Traditionally sold at roadside stalls with inconsistent hygiene and taste, the founders focused on standardizing recipes, maintaining quality control, and offering a modern dining environment. The brand’s menu revolves around soy chaap dishes, known for their high protein content and meat-like texture while being completely vegetarian. Over time, the menu expanded to include chaap kebabs, wraps, burgers, biryani, and various gravies and curries inspired by North Indian street food flavors.
Expansion Across Multiple Indian Cities
The concept quickly gained popularity by combining the familiarity of street food with the comfort and cleanliness of a restaurant format. Customers were drawn to the idea of enjoying chaap in a standardized setting where taste remained consistent across outlets. This demand helped the company expand steadily through company-owned outlets and franchises.
Within a few years of its launch, the brand grew beyond its first store and established a presence in cities like Hyderabad, Bengaluru, Lucknow, and Ahmedabad. As the business expanded, Gabru Di Chaap also demonstrated strong financial growth, driven by increasing outlets and rising demand for vegetarian protein-based food options.
The founders focused on building a scalable QSR model where dine-in customers contributed significantly to the business, while online food delivery platforms also played a major role in driving sales. This balanced model helped the brand maintain operational efficiency while reaching a wider customer base.
A major milestone in the company’s journey came when the founders appeared on the startup reality show Shark Tank India. They initially sought Rs. 70 lakh for 1% equity, valuing the company at Rs. 70 crore.
Becoming a Multi-City QSR Brand in India
After discussions with investors about scalability and the potential of the vegetarian protein category, the founders secured a deal with Peyush Bansal, Anupam Mittal, and Vineeta Singh. They raised Rs. 1.4 crore for 6% equity along with a small royalty component.
This investment provided both capital and strategic mentorship, while also giving the brand nationwide recognition. Today, Gabru Di Chaap operates as an active and growing restaurant chain. From a small 80-square-foot outlet launched in 2019, the company has expanded to more than two dozen outlets across India, becoming a multi-city QSR brand.
The founders continue to focus on strengthening their position in the vegetarian protein segment while expanding the reach of their soy chaap-based offerings into new markets. What started as a small experiment inspired by street food culture has now evolved into a structured food brand, proving that with the right vision and execution, even a simple snack can become the foundation of a large modern restaurant business.
