Bring Tandooriwala’s tandoor to your corner of Bangalore.

What is a food franchise in Bangalore?

A food franchise in Bangalore lets an entrepreneur open and run a food outlet under an established, recognised brand — using its recipes, systems, staff training, and ongoing support, instead of building a restaurant concept from the ground up. Tandooriwala is a strong fit for this approach in a cosmopolitan, fast-moving city like Bangalore, because it brings a tested multi-cuisine menu, a chef-led identity, and a proven back-end supply chain that a first-time restaurant owner would otherwise need years to build independently.

Why Bangalore suits a tandoor and barbecue brand

Bangalore is India’s technology capital and one of the country’s most dependable markets for food and beverage businesses. A large, well-paid, cosmopolitan workforce drawn from across India spends heavily on eating out, both through dine-in visits and food delivery. The city’s dense cafe, pub, and quick-service culture, combined with long working hours, pushes demand for both fast weekday meals and more elaborate weekend dining — a pattern that suits a brand offering both quick tandoori bites and a full barbecue spread on the same menu.

What makes Tandooriwala different from a typical food franchise

Tandooriwala was founded in 2013 by Master Chef Shajahan M Abdul and has since grown to more than 86 outlets across India and abroad. The brand has been recognised with multiple industry honours, including the Food Connoisseurs India Award and Food & Hospitality Awards, and its menu spans tandoori barbecue, North Indian, Mughlai, Continental, Chinese, biryani, and pizza — giving a single outlet the ability to serve a genuinely wide range of customer preferences, both vegetarian and non-vegetarian.

Investment options for every budget

Not every entrepreneur wants, or needs, a full dine-in restaurant on day one. Tandooriwala offers three formats to match different budgets and levels of involvement: an Express or Kiosk model for compact, high-footfall locations; a FOCO (Franchise Owned, Company Operated) model for investors who prefer a more hands-off role while Tandooriwala runs daily operations; and a full FOFO (Franchise Owned, Franchise Operated) dine-in restaurant for owners who want the complete brand experience. Investment across these formats currently ranges from roughly ₹12 lakh for a compact kiosk to ₹35 lakh for a full-scale outlet, with area requirements starting from as little as 300 sq ft.

Is Tandooriwala a fast food or South Indian franchise?

Neither, precisely. As a fast food franchise option in Bangalore, Tandooriwala works well for quick formats — tandoori starters, biryani, and rolls suited to a busy, on-the-go crowd. But it is not a South Indian brand; it is rooted in North Indian tandoor and barbecue cooking. Because Bangalore’s population is so diverse, drawing residents from every part of India, this North Indian and barbecue-led menu sits comfortably alongside strong local demand for South Indian food, rather than competing directly with it.

What support does a franchise partner actually get

Beyond the brand name, Tandooriwala franchise partners receive help with site selection, recruitment of on-ground staff, kitchen staff management directly from the company, standard operating procedure training, a secured supply of the brand’s signature spice blends, marketing support at launch and on an ongoing basis, and regular business reviews rather than a one-time handover. Royalty and cost structures are shared transparently upfront, so a prospective owner can model expected returns before committing capital.

How to get started

The process typically starts with a call or an online enquiry sharing your preferred city, budget, and format. The franchise team then reviews your available space and budget against the three formats, evaluates the specific site for fit and expected return on investment, and moves to training and launch once terms are agreed. Because figures vary by city and site, the team can confirm exact costs for your specific location once you get in touch.