Masala mix on an online platter

Bengaluru’s Zzungry serves 200 dishes from 12 states with the menu changing every week

Published: 01st October 2016 12:00 AM  |   Last Updated: 01st October 2016 04:13 PM   |  A+A-


From left: Ashish Kalya, Sandeep Rana and Subash Baliga | Pushkar V

Malai Broccoli or Cheena Makhana are dishes you won’t find anywhere except at, a Bengaluru-based online foodtech startup firm.
Malai Broccoli is “a much loved dish”, with Zzungry carrying out 1,000 orders since it was started six months ago. It’s a dish where broccoli is roasted before malai (cream) is added to it. “It has a smoky flavour,” says Subash Baliga, co-founder of Zzhungry, about Tandoori Malai Broccoli, which has six pieces and costs `220.
From its central kitchen at HSR Layout in South-Eastern Bengaluru and its five spokes (kitchens), Zzungry serves the IT corridor of the city, from eastern parts to the south-eastern areas.
Zzungry commemorated Reserve Bank of India governor Raghuram Rajan finishing his term in June this year by creating two dishes inspired by the cuisine of Madhya Pradesh, his birthplace, and Tamil Nadu, which connects with Rajan’s roots.
It is looking to expand in the B2B space by tapping into the corporate sector and double its revenues by optimising its units, which employs 30 people. “We need to get our back-end right before adding kitchens,” says Baliga.
Zzungry has logged 10,000 orders since its founding. Its executive chef from a five-star hotel and their three Maharajs (head cooks) ensure a delectable palate of 200 dishes from 12 states. The menu changes every week.
The founders of Zzungry—Baliga, Sandeep Rana and Ashish Kalya—will use the `1 crore they have raised to expand and build revenue channels. The trio has a corporate background and had met during an event at IIM-Bangalore.
“We aim to introduce exotic Indian dishes to a larger audience at affordable prices,” says Baliga. “We will set up new kitchens to expand our footprints across Bengaluru.”


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