When the name ‘Pappu Chaiwalla’ springs forth from the restaurant signage,

customers involuntarily recall two of India’s political newsmakers. However,

when Chef Rajneesh Gandhi decided to offer tasty food in a ‘Dhaba’ ambience, he
had no inkling of what it would mean to clients who often shared the signboard
via Whatsapp with a few smileys thrown in.

Gandhi, who founded Chefs@Work, the brand that owns ‘Pappu Chaiwalla’ as a
global hospitality consultancy service, believes that there is space for a rustic
setting in a cosmopolitan city given that residents often seek solace from such
solitary outlets that are mushrooming on the outskirts of cities.

A part of the home beverages unit of Chefs@Work, the ‘Pappu Chaiwalla’ outlets
are located around both business districts and residential areas, once again
showcasing the radical thought that the team has visions of bringing about in the
hospitality management industry.

Pappu Chaiwala is a fresh Out of Home Beverage unit from Mr. Rajneesh Gandhi
founder and proprietor of the Hospitality consultant group Chef at Works. The
essence of the outlet is the offering of an open aired ambiance and healthy meals
from a quality and innovative food research.

A mixture of refreshing beverages with a variety of quick bites makes dining at

these outlets a change from the often-elaborate menus that one encounters at
the state-of-the-art eateries that abound in our metro cities. The menu at “Pappu
Chaiwalla’ is simple, yet enticing to customers as it provides for their day-long
needs – from breakfast to healthy means and scrumptious suppers.

Gandhi, who spent over three decades in the hospitality industry, serving in
various positions at the Sheraton, Le Meridian and the Ritz Carlton in Bahrain
before returning home to take over the kitchen at Leela Palace, Bangalore, feels
that a combination of ambience and taste is what brings the customer back.

The beverages menu offers specials like the 5-spices Chai, the Suleimani Chai,
Adrak Chai and Green Tea while the food menu is an indigenous mix of
traditional Indian cuisine inspired from the north and south of India. A variety of
stuffed Paranthas are matched by a combination of rice items with curries that
range from Pindi Chole to chicken and mutton keema, in addition to the
ubiquitous salads, Dal, Rajma and Bhaaji.

Early response suggests that ‘Pappu Chaiwalla’ is gaining the attention of

customers, especially those who seek the outdoors and find themselves starved
of time to cook tasty and healthy meals. The brand owns seven outlets in
Bangalore, Kolkata and Pune and is looking to expand into Coimbatore, Ooty and
Dehradun in the near future.

As for publicity, the brand owners needn’t worry for as long as Pappu and
Chaiwalla are household names in the country.