From school buses to a scooter: the stories behind Mohali's food trucks

Indian Express

27-04-2025

At half past one, the lunch rush begins in the industrial area of Mohali Sector 8-B. Crowds of hungry office-goers gather for food, not in cafeterias or established dhabas, but around food trucks—a relatively new phenomenon in the city. Promising prompt service and meals straight from the home kitchen, these food trucks serve more than just food; they offer stories of survival and the ambition to thrive.
Take Inderbeer Singh, the man behind Punjabi Dhaba. Located on a stretch of road near the Software Technology Parks of India (STPI) office, his food truck has built a loyal following among office workers within just a year.
'I used to run AC school buses. But the expenses were high, and the number of students was low. So I started to look for another job to supplement my income,' he says. Noticing the mobility of roadside rehdis (pushcarts) and recalling the importance of food as a symbol of bonding, love and relationships in the Tricity culture, he decided to operate a food truck.
From his truck, Singh serves comfort meals like makki di roti with sarson da saag, kadhi chawal and rajma chawal, with lassi made fresh at home.
'Everything I serve here is prepared the way I eat at home. It's simple, delicious and has no frills,' he says.
While he operates from noon to 3 am, Singh's customers—largely from the STPI office—often wait patiently if he is delayed.
'I have fewer customers, but they come every day. It's a special bond. They not only give me company but also keep me afloat by giving me some profit,' he says.
Just a few steps away, Heavenly Food, a bright green double-decker food truck, catches the eye. It is owned by Kulwant Kaur along with her daughter Khushpreet and son Shivam, who earlier ran a hotel in Ambala with the same name.
Heavenly Food, a bright green double-decker food truck, owned by Kulwant Kaur along with her daughter Khushpreet and son Shivam. (Express Photo)
'We were bullied by bigger hotels to shut down,' says Kaur.
'But food is something that always has a market,' adds Shivam.
Launched just two months ago, they operate during the midday to early morning hours, with peak business between 12 am and 4–5 am. They sell a special vegetarian thali and aloo-pyaaz parathas to the midnight office crowd.
They have been awaiting a food vendor licence for two months.
'It can be a real pain to get the licence. And since we still don't have it, the authorities end up harassing us. Sometimes, they take our tables and chairs. But what can we do, we have no other source of income,' says Khushpreet.
'Our business is suffering. It is so difficult to get clients during the day and we don't know what to do,' sighs Kulwant.
A five-minute walk down the road leads to a cheerful white box truck run by Ranjit Singh, owner of Sardar Ji Ka Dhaba. Stirring a steel drum of kadhi, Singh recalls how it all began with two steel drums perched across an Activa scooter.
'I used to work in a milk factory for months without pay. I had to take things into my own hands,' he says.
They have been awaiting a food vendor licence for two months. (Express Photo)
What started as a humble effort has now grown into a reliable food truck known for its fresh, homemade meals. 'Clean, unadulterated and delicious,' he smiles, offering a glass of salted lassi flavoured with dhaniya powder, kala namak and jeera powder—a perfect beat-the-heat drink.
His rajma and kadhi rice, kala and chitte chole have built him a loyal customer base. His truck opens at 11 am and usually stays open till 4–5 pm, or whenever the food finishes, with 1–2 pm being the prime business hour.
'I don't use masala bases or gravies made from yesterday, unlike a lot of food trucks and rehdis here. It's all fresh, every day,' he says proudly.
Singh advises newcomers to start small, with fewer portions, to avoid wastage.
'Business will be slow in the first six months, which can be discouraging, but you have to keep putting in effort and trying. I remember selling only 10 plates in the beginning, but with love and determination, the number slowly climbed up,' he says.
Ranjit Singh, owner of Sardar Ji Ka Dhaba. (Express Photo)
He cautions against investing all one's money into the venture, citing the food business's unpredictability. 'Parmatma di kripa (by God's grace), I managed to open a business I enjoy and that keeps me afloat,' he says, adding that selling over 80 plates a day ensures a good profit.
Half an hour away, tucked into a quieter stretch, lies Jai Shankar Vaishno Dhaba, where the owner's car trunk doubles as storage for cooking supplies.
Manned by Surinder Kumar, a driver and dhaba owner by profession and a sevak at heart, the dhaba is a labour of love.
Surinder moved from Himachal Pradesh to Chandigarh for diabetes treatment but continued to pursue his passion for feeding people.
Jai Shankar Vaishno Dhaba, where the owner's car trunk doubles as storage for cooking supplies. (Express Photo)
'I see these young people working in these big offices and how hungry they look during the lunch hour. I just want to feed them and see them energised,' he says.
For just Rs 60, customers can enjoy a full meal with rice, roti and two sabzis.
Interestingly, Surinder finds weather to be his biggest challenge, rather than legal hurdles. 'Too much heat drives customers away. A sudden rain has the same effect,' he says.
He advises aspiring food truck owners to maintain discipline and work hard. 'It is a gamble, really. While it soothes my soul, the profit comes on some days and deserts you on others,' he adds.