Business Remedies | Shruti Kothari | Sr. News Editor | May 26,2025 |  In a city as soulful as Jaipur, one that breathes culture and craves comfort, two friends redefined what a simple roadside tea stall could be. Ankit Bohra and Sourabh Bapna—the creative minds behind Jaipur’s beloved Tapri—have transformed the humble “chai ki dukaan” into a vibrant cultural movement. Over the past 15 years, they’ve done far more than just serve tea; they’ve brewed a business philosophy rooted in tradition, yet infused with innovation, creativity, and technology.

Since its inception in 2010, Tapri has evolved into a name synonymous with soulful spaces, playful menus, and heartfelt hospitality. Ankit and Sourabh aren’t just entrepreneurs—they’re torchbearers of how modern businesses can thrive by staying true to their roots while gracefully adapting to the changing times. Their journey is a masterclass in building something iconic, one cutting chai at a time.

Recently, I had the chance to meet the ever-gracious and upbeat Ankit Bohra for a conversation. As a longtime visitor of Tapri myself, this was a wonderful opportunity not just to meet the man behind the brand but also to sit down and chat with him. So here we were.

Seated in a cozy nook of Tapri at Marriott, the aroma of freshly brewed chai enveloping the air, a warm slice of their famous wheat cake before me, and a steaming cup of cutting chai in hand, I settled in with Ankit Bohra and delved into his insights on entrepreneurship, team building, and how Tapri has consistently led the game for 15 years—by adapting, supporting local economies, and forging a lasting legacy in today’s dynamic world. 

While the chai itself deserved a sonnet, this story is about far more—the inspiring journey behind Jaipur’s beloved hangout and the visionary who brought it to life.

In conversation with Ankit Bohra, Owner, Tapri, Jaipur

Q: Let’s begin with one of the most delightful facets of Tapri—the quirky merchandise adorned with witty, unforgettable quotes. I’m particularly fond of the tea cup sets bearing lines like, “chai pine se kaale hotey hai, fair & lovely se gorey hotey hai, kripya apne tak hi rakhey,” and the staff t-shirts emblazoned with slogans like “himmat rakhey.” Who crafts these clever touches, and what’s the philosophy behind these charming little details?

A: I’ll confess—that creative mischief is entirely ours. We invest considerable time simply observing our guests—how they engage with the menus, what elicits a smile, what captures their attention. Our team essentially lives in the café, absorbing the atmosphere and translating that energy into every element we design. We write to spark joy. Introducing merchandise was a deliberate move to weave a thread of fun and familiarity into the Tapri experience. Our customer’s warm reception to our humour encouraged us to lean into it fully. From mugs adorned with cheeky one-liners to menu cards so adored that some patrons have sneakily ‘borrowed’ them (yes, more often than we’d like to admit), we quickly learned to keep a watchful eye on our treasures! (laughs) It’s all part of what makes Tapri, well, Tapri.

Q: Absolutely! This distinct brand of creativity is a major draw, infusing Tapri with an irresistible character. Tapri has drawn in crowds from all age groups since the very beginning. I imagine the initial buzz must’ve been driven by the sheer novelty of what you created—this reimagined, elevated version of the humble chai tapri. You’ve not only redefined the word Tapri but given it a whole new aesthetic, making it one of Jaipur’s signature spots. Naturally, there’s growing curiosity around expansion. Can we expect to see more Tapri outlets in and beyond Jaipur—or even across India?

A: (with a light chuckle) I think, in a way, we’ve nestled into our comfort zone. There’s nothing holding us back per se, but we’re very intentional about how we grow. We have four outlets in Jaipur and two in Udaipur, and we are currently exploring expansion beyond Rajasthan, and in the long run—who knows—perhaps even internationally. But we’re very clear on one thing: we’ll only enter select cities, and that too very carefully. Tapri is meant to be special, and we want to maintain that sense of exclusivity.

We’re not chasing mass expansion or aiming to become a large-scale chain. We have limited time and finite resources, so our growth will continue to be organic and purpose-driven.

Everything at Tapri is made from scratch—right from hand-beaten coffee to freshly prepared vada pav, pav bhaji, chutneys—you name it. It’s all labour-intensive, and that’s by design. We don’t use machines or frozen shortcuts. No pre-made patties or assembly lines. What we have is a production kitchen where food is crafted with care, every single day.

That kind of authenticity takes time, and it deserves that time. And that’s why we’re in no rush—we want to preserve the soul of Tapri in every space we grow into.

Q: If Tapri expands to other states, will the menu evolve to reflect regional tastes, or will it stay true to what Jaipur knows and loves?

A: The core of our menu will absolutely remain the same. That’s the heart of Tapri and it’s important we preserve that authenticity wherever we go. That said, India is a beautifully diverse country, and we respect the local palate. So yes, we may adapt around 10–15% of the menu depending on local preferences and ingredient availability. But about 80% will remain consistent, because the essence of Tapri must travel with us.

Some things are non-negotiable—like our commitment to being a pure vegetarian, egg-free space. That’s a part of our value system, and it won’t change. Our focus has always been on tea, simplicity, and health—and that will always be the foundation, no matter where Tapri goes.

Q: Since we’re speaking about the incredible diversity India offers, it’s fascinating to see how that’s reflected in our booming startup culture. As someone who’s built a brand from the ground up, what changes have you observed in the entrepreneurial landscape over the last decade, particularly with this diverse influx of new ideas and ventures?

A: We started with a capital of Rs. 8 lakh and securing that amount was a significant challenge. We sourced second-hand furniture, reused whatever we could, and managed everything on our own. We worked long hours, doing whatever it took to bring the vision to life. That journey taught us resilience.

Today, I truly believe it’s one of the best times to start a business. There’s a strong ecosystem in place, with platforms for promotion, access to funding, and initiatives like Startup India that are empowering first-time entrepreneurs. Investors are far more open to exploring unconventional ideas. Earlier, getting a bank loan felt like moving a mountain. Now, people are investing across sectors—not just in traditional industries like land or infrastructure, but in newer, idea-driven ventures.

At the same time, I would also say it’s one of the most difficult times. The abundance of opportunities has created a different kind of challenge. There’s a growing impatience. Many people want quick results and rapid success, often without giving their ideas the time they need to mature. But that’s not how sustainable businesses are built. Every venture needs nurturing, space to evolve, and above all, time.

Today, it’s not a problem of scarcity, but of plenty. And that makes focus and patience more essential than ever. Consistent effort remains the most reliable path to real growth.

Q: You spoke beautifully about the evolving startup ecosystem and how today’s environment is fertile for new ideas. In many ways, Tapri itself has become a platform for others to grow. Could you tell us how this belief in nurturing homegrown talent led to the creation of L.A.D.U.?

A: We believe in building organically, and over time, Tapri has evolved into more than just a café—it became a space where ideas, people, and stories could converge. Given the rise of entrepreneurship in India, we noticed that many local artisans and small-scale creators were looking for opportunities to showcase their work. They began approaching us, asking if they could display their handmade products at Tapri—things like diaries, rakhis, greeting cards, and other thoughtful pieces.

We saw incredible potential in this and decided to take it a step further. That’s how L.A.D.U. came into being. It stands for Life Around Daily Utilities, and it’s our way of extending support to budding entrepreneurs and conscious brands. Located just below Tapri Central, L.A.D.U. is a curated retail space that focuses on ecological, organic, and sustainable lifestyle products—ranging from handcrafted stationery and décor to apparel and gourmet goods.

We only feature local, small-batch brands that align with our values of authenticity and mindfulness. So while people come for chai, they also leave with something meaningful—whether it’s a story, a product, or a new discovery. L.A.D.U. is our tribute to the spirit of Indian entrepreneurship. It gives young creators a space to be seen and appreciated, and in doing so, helps keep that beautiful cycle of creativity and community alive.

Q: It’s incredible to see how Tapri has evolved across so many dimensions, constantly adapting to changing times. But if we rewind a bit, back to when you started, the café culture wasn’t as popular. For casual hangouts, people usually turned to the good old chai ki thadi.  In that scenario, you chose to open a space centered around chai too, even though the market already seemed saturated with roadside tea stalls. Didn’t it feel like there was already too much competition in this space? What made you believe that this idea still had untapped potential?

A: That’s a fair question, and one we’ve heard often. But honestly, I believe the food and beverage industry in India is so vast, we’ve barely scratched the surface—maybe not even 5%. Tea, in particular, is something people find a reason to drink ten times a day, whether it’s for a break, a conversation, or just a moment of pause. So rather than seeing competition, we saw a field brimming with opportunity.

In fact, we still think the café and tea space is largely undervalued and quite underexplored. The restaurant and hotel sectors have dominated for decades, while cafés only began gaining real traction in the past ten years. It’s still a nascent industry in many ways. Operationally, in terms of service, innovation, and even customer experience, we’ve only begun to tap into what’s possible.

What I often see is a cookie-cutter approach—six out of ten places offering the same burgers and pizzas. That’s not necessarily bad, but it leaves room for something different, something soulful. So yes, the market is large, and our potential within it is still largely untapped. That’s what keeps us excited and evolving.

Q: As Tapri blossomed from a humble idea into a beloved brand, assembling the right team must have been paramount. Could you share your philosophy on hiring, especially in the early days? And how do you view the evolving workforce, particularly the new generation like Gen Z, shaping the future of your enterprise?

A: Our approach to hiring has always been guided less by rigid criteria and more by human potential. While certain roles demand specific skills, we largely prioritize character, enthusiasm, and a willingness to learn—qualities we find abundantly among local communities, including those often overlooked, such as individuals who are mute or deaf. For us, skills are teachable; attitude is not. Equally important is fostering a spirit of teamwork, which forms the backbone of any successful hospitality venture.

Regarding the younger generation, each era brings its unique strengths and challenges. Gen Z, in particular, has grown up in an environment saturated with resources and instant access, which sometimes breeds impatience and a transactional mindset, perhaps lacking in deeper resilience. Yet, they also possess remarkable honesty and idealism. With thoughtful mentorship and the leverage of cutting-edge technology, I firmly believe this generation holds extraordinary promise to innovate and drive meaningful change—not only for businesses like Tapri but for society at large.

Q: Building on your vision and approach to team dynamics, could you shed light on the fundamental work ethics and principles that define Tapri, particularly in terms of food quality and social responsibility?

A: At Tapri, an unwavering commitment to excellence and authenticity underpins everything we do. Our philosophy centres on preparing and serving food at its freshest, which is why we consciously avoid storage or the use of frozen ingredients. Each morning, we meticulously prepare all offerings from scratch, with the intent to utilize them the same day. Approximately ninety percent of our menu items remain unpackaged, reflecting our dedication to minimal processing and natural quality.

Moreover, our responsibilities extend beyond the café walls. We take pride in supporting the community by preparing and distributing meal packets daily to nearby NGOs, and hospitals. These deliveries are timed thoughtfully to ensure that recipients receive freshly prepared, nourishing meals. 

Q: As we come to the close of this delightful chat, I’d love to know — what personal philosophy keeps you grounded, who or what inspires you along the way, and what golden nugget of advice would you share with young entrepreneurs dreaming big?

A: At my core, I live by a beautifully simple Jain principle: ‘Jiyo or Jeene do’ — live and let live. It’s a reminder to embrace life with kindness and balance. I’m also inspired by the wisdom of Osho, whose teachings encourage us to stay mindful and flow with life’s rhythms rather than fight against them.

In the world of food and beverages, I admire brands like Swati Snacks and Taj Mahal Tea House in Mumbai. What captivates me is not just their delicious offerings, but their rock-solid commitment to quality, sincere dedication, and the loyalty they inspire. That kind of work ethic is something I strive for every day.

And for young entrepreneurs—here’s my mantra: ‘Himmat Rakhey’. Have courage, be patient, and don’t rush the journey. Success isn’t a sprint; it’s more of a graceful marathon. Keep your spirit high, your passion burning, and trust that with persistence, the fruits of your labour will follow.

Interviewed & Edited By :

Shruti Kothari