Rahul Lunawat is the Co-Founder of PHURR, The Bangalore Café and Bangalore Thindies. He represents a new wave of Indian F&B entrepreneurs—design-led, operationally disciplined, and deeply attuned to the evolving expectations of urban diners. As the co-founder of PHURR, The Bangalore Cafe, and Bangalore Thindies, he has built some of Bengaluru’s most consistent and high-performing vegetarian dining concepts by combining creativity with structured systems and strong on-ground leadership.
Rahul entered the restaurant industry without any formal hospitality background, launching The Bangalore Cafe in 2017. What was expected to be a modest first day turned into an unexpected surge of 1,700 guests—an experience that forced him into the deep end of operations from the outset. In the early years, he handled everything from managing service to washing dishes, turning each challenge into operational insight. That ground-up immersion later became one of his strongest advantages as he built more structured, scalable ventures.
This blend of resilience, curiosity, and meticulous system-building has defined Rahul’s entrepreneurial journey. Over time, he earned a reputation for transforming early operational chaos into well-trained teams, replicable SOPs, and a culture where consistency and customer experience are non-negotiable. His belief is simple: a restaurant must run with the discipline of a well-organised company while still feeling warm, welcoming, and personal to the guest.
PHURR, launched in Jayanagar, is the clearest expression of this philosophy. Built around the idea of Elevated Vegetarian Cuisine, the brand focuses on indulgent vegetarian dishes, a maximalist design identity, a mocktail-only bar, and hospitality that feels premium yet comforting. The outlet’s ability to operate at or near full capacity daily stems from Rahul’s emphasis on training, attention to detail, and strong operational frameworks.
With the launch of PHURR’s second outlet in Indiranagar, the brand is now positioned for a multi-city, pan-India expansion. Rahul’s approach blends strong consumer insight, design-forward thinking, and operational depth—elements that allow PHURR to scale while retaining its character and experience.
Rahul’s leadership philosophy continues to centre on people. He invests heavily in building teams with ownership mindsets, believing that genuine hospitality cannot be scripted—it must be lived by those delivering it. His long-term vision is to create an Indian-born vegetarian brand that can grow nationally while staying true to its core values: comfort, creativity, and an elevated guest experience.
RI PASS