About Us

Tandooriwala

A blend of fine things in life..

Tandooriwala was founded in 2013 by a team of expert Chefs. Since then, Tandooriwala has been the best destination for food connoisseurs to experience tongue-tickling tastes of unique & exciting recipes.

We are a Chef-Led Global Chain of Indian Restaurants specializing in unique Indian Barbecue Cuisine. Our commitment is not just to bring our self-innovated Indian barbecue recipes to the worldwide palette but also to allow our patrons the chance of a memorable dining experience.

Founded

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Our Affiliations

Vision

To be the world’s best Indian restaurant franchise chain.

Mission

To serve the best Indian gastronomic cuisine using high-quality ingredients.

Why us ?

It's not just another franchise, we are a brand

Globally Recognized

Creative flavours

Excellent Support

Great Vision

Our Journey So Far...

Tandooriwala started in Mysore in 2013. The company’s focus on offering quality food and transparent business practices has attracted many customers, leading to its expansion across India and overseas. In 2015, the company started providing franchises to expand its business. By 2019, it had opened stores in many cities across India and countries like the United States, Kuwait, Qatar, and Bhutan. The company also started a pre-mix manufacturing unit 2017 to improve food quality and reduce wastage and food costs. Tandooriwala’s success has been so significant that it plans to open more stores in many cities worldwide, including Bangladesh, Europe, the Middle East, South America, Australia, and India.

Our Milestones

2013: Chef Abdul started his first store in Mysore, making it a landmark for barbecue food lovers.
2015: Tandooriwala started providing franchises to expand their business as the customers wanted to venture into Tandooriwala in their respective locations.
2016: Give their first franchise in Salem, Tamil Nadu. They also started a franchise store in Bhubaneshwar.
2017: Planned for a pre-mix manufacturing unit to reduce wastage and food costs and increase food quality efficiency.
2018: Started manufacturing pre-mix recipes, spices and masalas and developed a robust supply chain.
2018: Started to expand the business across Pan India and overseas.
2019: Started International franchises in the USA, Kuwait, Qatar and Bhutan.
2019: Started the stores in Hosur, Coimbatore, Vijayawada, Vizag, Guntur, Kurnool, Gurgaon, Berhampur and Juanpur.
2020: Started Chefs Training Centre in Bhubaneswar, Orrisa and Gadwal, Uttarakhand.
2022: Opened stores in Hardoi, Guwahati, Sri Lanka, Nigeria, and the United Kingdom.
2023: We opened our doors at Hyderabad and two locations in Bangladesh.
2024: Launched 14 new stores in India and international markets. Appointed franchisees in Uganda, Kenya, Oman, Singapore, Australia, the US, Japan, and multiple cities in India. Opened more outlets, optimized supply chains, and enhanced marketing strategies. Achieved 107 operational stores by February 2025.
2025:Aggressive Expansion & Market Penetration March - June 2025: Focus on customer experience, operational efficiency, and franchisee support. July - December 2025: Opened 24 additional stores, reaching 131 worldwide. Brand Strengthening: Launched country-specific marketing campaigns, digital ordering system, and quality assurance programs
2026:Global Domination & 200 Stores Target January - June 2026: Expansion into new international markets, strengthening the brand across 22 countries. July - December 2026: Opened additional stores, focusing on customer loyalty programs and tech-driven operations. End of 2026: Achieved 200 operational stores worldwide, solidifying Tandooriwala as a global brand.

2013: Chef Abdul started his first store in Mysore, making it a landmark for barbecue food lovers.
2015: Tandooriwala started providing franchises to expand their business as the customers wanted to venture into Tandooriwala in their respective locations.
2016: Give their first franchise in Salem, Tamil Nadu. They also started a franchise store in Bhubaneshwar.
2017: Planned for a pre-mix manufacturing unit to reduce wastage and food costs and increase food quality efficiency.
2018: Started manufacturing pre-mix recipes, spices and masalas and developed a robust supply chain.
2018: Started to expand the business across Pan India and overseas.
2019: Started International franchises in the USA, Kuwait, Qatar and Bhutan.
2019: Started the stores in Hosur, Coimbatore, Vijayawada, Vizag, Guntur, Kurnool, Gurgaon, Berhampur and Juanpur.
2020: Started Chefs Training Centre in Bhubaneswar, Orrisa and Gadwal, Uttarakhand.
2022: Opened stores in Hardoi, Guwahati, Sri Lanka, Nigeria, and the United Kingdom.
2023: We opened our doors at Hyderabad and two locations in Bangladesh.
2024: We are opening in Delhi, Shivamogga, Pune, Thrissur, Dhanbad, Calicut, Varanasi, Anantapur, Raichur, Bangalore, Mysore, Mangalore, Nagpur, Goa, Sydney, Jakarta, Ontario, North Carolina.
2025: We envision having 5 stores in Bangladesh, 6 stores in Europe, 8 stores in the Middle East, 4 stores in South America, 3 stores in Australia, and 14 stores in India.