Manu Chandra, 

The food at Chandra’s restaurants, with its finely meshed flavours and quirkiness, is a result of hours of experimentation. Three years into starting up with A.D. Singh and Chetan Rampal, Chandra says that the two restaurant brands, with their distinct positioning, have revenues exceeding Rs 60 crore. After Bengaluru, they opened in Delhi and Mumbai in 2015. Both the brands were designed to scale up, primarily because of Chandra’s belief that millennials, who form the core of his clientele, have similar tastes across India. Considering the red tape and real estate hurdles, it requires serious chops to grow a restaurant business in India, but Chandra and his partners have got the recipe right. “I was always cognisant that [food] isn’t just an experience but also a business,” he says.