Shikhar Veer Singh and Nidhi Singh took Samosa Singh from a single location in Bengaluru to a multi-city brand. Check out their inspiring story.
Nidhi Singh and Shikhar Veer Singh had been married for five years before deciding to launch a samosa company in Bangalore.
Shikhar, who has an MTech in Biotechnology from the Institute of Life Sciences in Hyderabad, left his job as Principal Scientist at Biocon in October 2015 and opened Samosa Singh’s first store in February 2016.
The couple began the business with their savings, but quickly raised Rs 80 lakh by selling their dream flat to fund the construction of a larger kitchen.
To satisfy a large order, they made the audacious choice to sell their home. They hired a 1500-square-foot facility in Electronic City and erected their kitchen, which could fulfil the demands of their expanding business.
Nidhi and Shikhar are both from Haryana and met while studying biotechnology at Kurukshetra University. Nidhi was born to a lawyer father and a retired government school principal mother. Shikhar’s father is the owner of two jewellery stores in Ambala and Chandigarh.
As they finished the course in 2007, they realised they wanted to be life partners. Nidhi was put at a US-based pharmaceutical company, and Shikhar initially mentioned the samosa business to her in 2009. Shikhar joined Biocon in Bangalore as an R&D Scientist after finishing his M Tech and worked there until 2015 before putting in his papers to establish Samosa Singh.
The pair married and relocated to Bangalore in 2010. Shikhar had done a lot of R&D in the early days of Samosa Singh to build the perfect samosa and experimented with numerous fillings while working on a crispy outer layer. They began serving multinational corporations, airlines, and multiplexes.
