Introduction
In the bustling tech hub of Bengaluru, a husband-wife duo took an unconventional path from biotechnology labs to the kitchen, launching a samosa startup that would revolutionize the Indian snack industry. Nidhi and Shikhar Singh, the founders of Samosa Singh, combined their scientific expertise with business acumen to create a brand that delivers consistent quality and innovative flavors. This is their incredible journey of passion, perseverance, and perfectly crispy samosas.
The Seed of an Idea
Nidhi and Shikhar’s story began at Kurukshetra University, where they both studied biotechnology. While Nidhi discovered her love for marketing and sales, Shikhar pursued his master’s degree in life sciences. It was during his time in Hyderabad that Shikhar noticed a glaring gap in the market – the absence of hygienic, fast food-like options for Indian snacks.
Shikhar shared his idea of starting a samosa kiosk with Nidhi, planting the seed for their future venture. As they progressed in their careers – Nidhi as a business development executive and Shikhar as a scientist at Biocon – the couple continued to nurture their entrepreneurial dream.
From Corporate Life to Culinary Ventures
In October 2015, Nidhi and Shikhar took a leap of faith. Shikhar quit his job, and a year later, Nidhi transitioned to a work-from-home arrangement. With a modest rented kitchen and a single cook, the duo embarked on their R&D journey, determined to create the perfect samosa.
Drawing upon their scientific backgrounds, Nidhi and Shikhar spent countless hours experimenting with dough compositions and frying techniques. They had three clear goals: to offer multiple unique flavors, to fry their samosas for authentic taste, and to ensure a non-greasy, healthy snack.
Overcoming Challenges and Scaling Up
The initial months were challenging, with daily revenues as low as Rs. 500. However, Nidhi and Shikhar’s determination and innovative spirit kept them going. They developed a unique crust that absorbed less oil and shaped their samosas into a distinctive triangular form, setting them apart from traditional offerings.
As word spread about their delectable samosas, the couple faced a new challenge – meeting the growing demand. When a German engineering giant requested 8,000 samosas per day, Nidhi and Shikhar made a bold decision. They sold their apartment and invested in a larger, mechanized kitchen, enabling them to fulfill the substantial order without compromising on quality.
Innovation and Expansion
Nidhi and Shikhar’s scientific approach to samosa-making led to several groundbreaking innovations. They developed a blast freezing mechanism that extended the shelf life of their samosas to six months without the use of preservatives. They also introduced embossed samosas, possibly the first of its kind in the world.
As Samosa Singh gained traction, the couple strategically partnered with major corporations, multiplexes, and cafes to expand their reach. Nidhi’s marketing expertise helped them secure long-term contracts through successful samosa festivals at corporate offices.
Timeline of Key Events
- 2015: Shikhar quits his job as a scientist; the couple starts experimenting with samosa recipes
- 2016: Nidhi transitions to work-from-home; Samosa Singh officially launches in Bengaluru
- 2016: The couple sells their apartment to invest in a larger kitchen
- 2017: Samosa Singh secures major corporate clients and expands to 7 outlets in Bengaluru
- 2018: The company introduces a direct-to-consumer frozen samosa range
- 2019: Samosa Singh raises undisclosed funding and prepares for multi-city expansion
- 2020: The brand pilots in Hyderabad and Pune, with plans to go international
Lessons Learned
Nidhi and Shikhar’s journey with Samosa Singh offers valuable lessons for aspiring entrepreneurs. Their story highlights the importance of identifying market gaps, leveraging one’s unique skills, and staying persistent in the face of challenges. The couple’s willingness to take calculated risks, such as selling their apartment to scale up production, demonstrates the courage required to build a successful business.
Moreover, Nidhi and Shikhar’s scientific approach to food innovation showcases the power of combining different disciplines to create a unique product. By focusing on quality, consistency, and customer experience, they built a brand that resonates with people across India.
As Samosa Singh continues to grow, with a revenue run rate of Rs. 5 crore and plans for international expansion, Nidhi and Shikhar’s journey serves as an inspiration for entrepreneurs who dare to dream big and transform humble beginnings into a multi-crore business.
