Restaurant India News: Babai Tiffins Raises ₹15.5 Cr After Securing All-Investor Backing on Bharat Ke Super Founders

Babai Tiffins (Ristara Foods Pvt. Ltd.), a Bengaluru-based quick service restaurant brand serving pure-vegetarian Andhra food, has raised ₹15.5 crore to expand its business.

A major part of the funding came after the brand appeared on Bharat Ke Super Founders, where it received backing from all investors on the panel — a rare outcome on the show. Of the total amount raised, ₹10.5 crore was secured during the show, including ₹8 crore in equity and ₹2.5 crore in venture debt from Recur Club. The episode aired on Amazon MX Player and was hosted by Suniel Shetty. The pitch was among the most oversubscribed and highly rated of the season, reflecting strong investor confidence in the brand. This also made it one of the largest investments completed on an Indian OTT business reality show.

The equity round was led by Warmup Ventures, co-founded by Sharad Bansal, with participation from CDM Capital and nX Capital Partners. Other investors included Dr. A. Velumani of Thyrocare, Ankur Mittal of Physis Capital, Ahana Gautam of Open Secret, and Shivam Mishra of String Ventures.

Founded by Allu Siva Rama Krishna Reddy and Ravi Morampudi, Babai Tiffins focuses on serving authentic, everyday Andhra vegetarian meals. Starting as a breakfast outlet, the brand has grown into a QSR offering meals, snacks, and traditional dishes. Currently, Babai Tiffins operates three outlets in Bengaluru, serves nearly 2 lakh orders every month, and has an annual revenue run rate of about ₹50 crore.

Commenting on the investment, Sharad Bansal, Co-founder, Warmup Ventures, said, “Babai Tiffins is building a scalable QSR brand rooted in a strong cultural food identity. Andhra cuisine represents a large, under-penetrated opportunity within India’s ₹4+ lakh crore food services market, with growing demand across metros and global Indian communities. Backed by a focused, experienced and execution-driven team, Babai Tiffins combines strong unit economics with a clear path to scale.”

Ravi Morampudi, Co-founder, Babai Tiffins, said “Andhra food is deeply loved, but it has rarely been built for organised scale. Our focus is not on reinventing it or making it premium, but on making it dependable for everyday eating. If we can earn a place in a customer’s daily routine, Andhra cuisine can grow into a national category, not just a regional favourite.”

The fresh capital will be used to expand the brand from three to ten outlets over the next two years, while also accelerating its entry into packaged foods, including podis, pickles, sweets, and savouries inspired by traditional Andhra recipes. The company is targeting ₹150 crore in revenue as it builds a dual growth engine across QSR and FMCG.

As Indian consumers increasingly seek authentic regional flavours for everyday dining, Babai Tiffins aims to lead the next phase of organised regional QSRs, demonstrating that pure-vegetarian Andhra cuisine, when paired with strong systems and repeat-led consumption, can scale into a national food brand.