Bengaluru, December 18, 2015: Holy Cow Hospitality is co owned by Sundeep Nayak and Thashvin Muckatira.
Sundeep hails from the hospitality business and was running two successful setups that focused on Chinese and Thai cuisine, and then that’s where his food journey began.
Thashvin, a mechanical engineer; followed his passion to create food that he experienced in the US full of meat, cheese and loaded.
2010.
PlanB located at Castle Street, Bangalore is their first venture, known for its burgers and wings and super chilled beer. The space is small, the atmosphere cozy and it only serves drought beer.
2012.
PlanB, Richmond Town started two years after the first one, much larger space, a full liquor menu in the offering. The menu included lot of in house smoked meats, ribs and BBQ.
2015.
PlanB, Chennai was started because of the number of customers we had from Chennai who have been regular patrons. The food is similar to PlanB, Castle Street heavy on the burgers and wings.
2013
MotherCluckers Bar at Indiranagar, a neighborhood bar that serves gourmet bar food. The place is a small cozy set up with a few high tables and booth seating. The music ranges from the 80s and 90s and commercial on the weekend.
The food concentrates on gourmet burgers which are served with Kaiser buns and salad on the side. Signature dishes include Camembert stuffed beef burger, smoked chicken mousse tartlet, soft shell fish tacos, pulled pork sliders served on croissant, pork and onion tart and pan fried red snapper. The place serves a full alcohol menu, includes all the classic cocktails and specials like jamuntini, spiked ice chai, masalamojito.
2015
One Night in Bangkok, the newest addition is a Thai dive bar with a focus on Thai infused cocktails and authentic Thai finger food. The bar is a one of a kind outlet in India, the inspiration came from some of the upmarket watering holes in Bangkok with the old opium den set ups that are mostly dim lit with a few focus lighting on the tables. The signature dishes include steamed beef in a spicy lime sauce, pork belly with hot basil, fermented pork sausage Isaan style and the stir fried bamboo shoots with young peppercorns. The cocktails use a variety of fruits common to Thailand including Rambuttan, Papaya, Coconut and Passion Fruit.
The way forward for Holy Cow Hospitality Private Limited:
Given that the company has shown phenomenal revenue growth since its inception 5 years ago, the viable model is looking out for funding to further grow and expand its operations. Being a novelty in their space, Holy Cow Hospitality Private Limited aims high to be the foremost international cuisine and hospitality provider across India, looking at expanding into Hyderabad and Mumbai to start with and then to other Metros and Tier 1 cities. Overall, aiming at opening 5 new outlets by December, 2016.
Being a bootstrapped venture and expanded solely through business profits, the business has grown about 400% in the last five years, having started with only 80 lakhs in hand.
They currently have 200+ employees both on rolls and contract in their 5outlets.
Corporate Comm India(CCI Newswire)
