Burger Singh, a Homegrown Burger Chain is Reaching the Corners of India with Desi Flavours

Maharashtra’s favourite quick bite is vada pav and India’s go-to grab is slowly becoming a burger. Where vada pav has been popular in the state for decades, burgers gained popularity a little later. Although vada pav is called an Indian burger, it has its own identity. So, to truly launch a desi burger in the Indian market, Kabir Jeet Singh decided to launch India’s very own Burger Chain. 

While working at a local burger joint in Birmingham, he experimented with Indian spices to create a burger with desi flavours—an instant hit among customers. This experience sparked the idea of Burger Singh, which he later brought to India in 2014. “The vision behind Burger Singh was simple—to give India its own burger brand that could stand up to global QSR giants while being rooted in local flavours, affordability, and accessibility. The brand was built to cater not only to metro cities but also to Tier 2 and Tier 3 markets, where the demand for high-quality, affordable fast food was growing,” says Rahul Seth, Co-founder of Burger Singh.

Since its launch, Burger Singh has grown into India’s largest homegrown burger chain, but like every new business in the market, it faced its own challenges. “When we started Burger Singh, we knew that burgers were widely available in India, from street vendors to global QSR giants. But we saw a big gap in the market,” mentions the co-founder. International brands were offering standard burgers without much adaptation, while local vendors lacked consistency and scalability. That’s where Burger Singh found its niche, a homegrown burger brand that combined high-quality, affordable pricing, and flavours tailored for Indian taste buds.

Rahul says, “We create flavour-packed options inspired by Indian palates, making our burgers unique and highly craveable. Unlike other QSR giants that require massive real estate investments, Burger Singh’s flexible franchise model allows them to open outlets in high-footfall areas, including Tier 2 & Tier 3 cities, without the burden of large dining spaces.

To make it palatable and sellable, Burger Singh has adapted the art of blending global fast food with Indian flavours, ingredients, and preferences. While burgers may have originated in the West, the brand has reimagined them to suit Indian taste buds in a way that feels familiar yet exciting using signature Indian spices and flavours. “We infuse our burgers with spice blends inspired by our country’s taste palette. From the Makkhani gravy in our Amritsari Murgh Makhani Burger to the fiery kick of the Bihari Gosht Mutton, every bite brings a taste of India,” mentions Seth. "India has a huge vegetarian audience, and we cater to them with delicious, innovative veg burgers that go beyond just paneer," adds the co-founder. 

With total funding of 12 million dollars through various funding rounds, Burger Singh is bullish on their pan-India expansion in Tier 2, Tier 3, and emerging towns, where consumer demand for branded QSR experiences is rapidly rising. “With a Rs. 250 crore revenue target for the current fiscal year, our expansion strategy is set to drive strong business growth while making Burger Singh more accessible across India,” concludes Rahul.