Latest news with #GandharvDhingra
The Hindu
15 hours ago
- Business
- The Hindu
How Chennai-based start-up Roll Baby Roll is catching on with the latest global food trends
The Roll Baby Roll story started on the streets of Chennai back in 2018 when the Hallyu wave was yet to submerge the country and gochujang still sounded like an onomatopoeic Tamil word akin to 'jinguchan'. Now, boxes of this savoury, sweet and spicy red chilli paste are stocked up in Roll Baby Roll's central kitchen as they are embracing new food trends that have taken over the world. With the opening of its 15th store in Perambur as of May, Gandharv Dhingra, co-founder and CEO of the enterprise, says that he has been consistently surprised by Chennai. The brand has been co-founded by Nikesh Lamba. While he initially thought that the brand would cater to crowds looking to have a snack or a late night bite, a pivot has been observed. More people in the 17-35 age group, who tend to order from the restaurant, prefer eating these rolls as meals as they tend to have an element of protein, some vegetables and a healthy wrap option. 'When I began my career at ITC in Chennai, I ended up managing several restaurants and a night club. A roll was my go-to. Now, others in the same category are doing the same. They do want a variety though,' he says. It is why we have launched two new flavours of kaati rolls, their mainstay, as well as a number of other options including gluten-free no-oil wraps, shawarmas and kebab rolls. Each roll takes about five months from conceptualisation to reach the menu board at their canary-yellow walled stores that are a maximum of 400 sq. ft. 'Recipes take a couple of months to draw up and many more months to test and taste. Only after extensive trials with comments from friends and family, do we bring out a new flavour. Currently, we have a menu with over 70 rolls,' he says. As part of their new launch, the Korean chicken roll offers bite-sized deep fried chicken pieces doused in a medley of yin and yang flavours that often define the gochujang experience. Their new Delhi-style kebab rolls wrapped in a roomali encasing, could do with softer fillings or more sauce to ensure a satisfying meal. The shawarma paneer roll with hummus, mayonnaise and the occasional pickled onion is a treat to eat, especially since the pita is soft. The kung pao paneer is heavy on the coriander and could do without the interruption of soggy peanuts. The Roll Baby Roll experience is designed for a quick bite on the go. The brand will hence only be remembered by the taste each element of the roll offers — the crunch of the onion, the texture of the meat or paneer, and the sauces on the kaati roll. Gandharv is keen on ensuring that each element shines. 'We hope to open 800 stores country-wide,' he says.
Time of India
17-05-2025
- Business
- Time of India
Food courts to come up on plots that have gone cold
Chennai: In the next year, the city will turn unused corners into places people flock to for food. The Greater Chennai Corporation (GCC) is working on a plan to convert vacant land and underused municipal buildings in busy parts of the city into food courts. These spaces, until now ignored, will soon see crowds, kitchens, and the smell of fresh food in the air. In the first phase, GCC picked three sites: the land next to the Ripon Buildings on Sydenhams Road, a plot on Indira Nagar 3rd Avenue, and a stretch near the Alandur metro parking lot. All three spots lie unused today. GCC plans to turn them into clean, affordable food courts with a range of popular cuisines. "We are doing this based on the model CMRL adopted near Ashok Nagar metro station," said M Birathiviraj, deputy commissioner (revenue and finance). "We'll build the shell structures with essential facilities such as parking and basic amenities, and then lease them out to vendors or food chains." To get things moving, GCC has floated a tender to hire a consultant who will prepare a Detailed Project Report (DPR). The consultant's scope will include topographical and geotechnical surveys, architectural and structural designs, 3D visualisations, and preparation of tender and construction-ready documents. The DPR is expected to be ready in the next few months. Once it is done, GCC will float tenders for construction. Officials plan to expand the model in phases and are scouting more empty land and unused shopping complexes across the city. "These are not just food courts," a senior GCC official said. "We are creating well-planned, lively public spaces while monetizing municipal assets." Gandharv Dhingra, CEO of Roll Baby Roll and chapter head of NRAI Chennai, said, "When brands come together in high-footfall zones, it benefits the entire community — bringing hygienic, affordable food options , steady revenue for the exchequer, and catalysing real estate development. It's not just about food; it's about developing the area holistically." Satish Galley, a civic activist, said, "A well-planned food court in the neighbourhood with proper sanitation, waste management, and crowd control is needed. Many public spaces are now converted to dumpyards or a hangout space for troublemakers. We hope the voices of local residents will be considered in the planning process."
