Mohammed Bhol

I left behind the fine dining world to embark on an exciting journey: scaling biryani globally.

Rewind a few years, and you’d find me captivated by two things: flavours and formulas. Not the formulas you find in textbooks but those that make or break the food and beverage industry. My years in hospitality taught me that success in food isn’t just about taste—it’s about efficiency, innovation, and meeting customer cravings. I’ve had my hands in everything from Michelin-star kitchens, where I learned under legends like Gordon Ramsay, to cloud kitchens and delivery-first concepts.

This journey hasn’t been smooth; it’s been filled with messy failures and valuable lessons. I’ve raised capital, built complex systems, and discovered what truly fuels growth in the food business. My life in professional kitchens revolved around understanding the entire ecosystem of food—the business, the economics, and the essential connections with people who enjoy the dishes we create.

At HOB, we’re not just serving biryani; we’re transforming it into a global staple. While many said it couldn’t be done on a large scale, I embraced the challenge—because every day brings new opportunities to innovate and adapt.

I’m here to share real insights from my journey—the mistakes, breakthroughs, and the occasional wins. Entrepreneurship isn’t about glamorous headlines; it’s about embracing the mess behind the scenes and learning from it.