In 1969, when Jasmit Tibb’s father was returning from the UK after a failed electronics venture, he made an unexpected stop in Beirut. That layover turned out to be life-changing—not just for him, but for India’s street food culture. It was there that he first encountered the shawarma, a Middle Eastern delicacy that sparked an idea. Inspired, he decided to bring a similar concept to India but with a twist, and thus, Tibb’s Frankie was born.
Back home, he started experimenting in the family kitchen, focusing on freshly prepared parathas and spiced lamb, a combination rooted in Punjabi flavors. What started as a small roadside stall soon became a pioneering success in street food innovation. Initially, the family tried selling pre-packaged rolls, but it didn’t quite click. The breakthrough came when they decided to prepare them fresh on hot plates—a move that turned Tibb’s Frankie into an instant hit.
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The Birth of the “Frankie” Name
The name “Frankie” has its own interesting backstory. In 1969 or 1970, during a West Indies vs. India cricket match, legendary cricketer Frank Worrell hit a stunning shot. A fan in the crowd exclaimed, “What a shot, Frankie!” and Jasmit’s father, who overheard the moment, decided on the spot: Frankie would be the name of their new food creation.
From a single stall, the demand exploded. By the 1970s and ’80s, Bombay’s elite—Parsi businessmen, Bollywood stars, and well-dressed socialites—could be seen lining up at their kiosk. What was once an experiment had now become a must-have meal for the city.
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Adapting to Changing Tastes
Even after 54 years, Tibb’s Frankie remains a household name, evolving with changing food trends. “We’ve always been healthy,” says Jasmit Tibb. “Think about an Indian meal—it has carbs, protein, fat, and flavor. That’s exactly what Frankie has.”
As a trained chef from IHM Mumbai, Jasmit himself has led innovation at Tibb’s Frankie since 1994. The brand has consistently evolved, introducing new flavors to match changing palates. More recently, Tibb’s Frankie has embraced the growing focus on nutrition without compromising on taste. With the rise of protein-rich diets, the brand developed a “protein roti,” a nutrient-dense alternative designed to cater to health-conscious consumers. This innovation even earned them recognition in the U.S., where they were invited to study the future of protein-based foods in the industry.
Over the years, Tibb’s Frankie has evolved to keep up with changing consumer preferences while maintaining its core values of freshness and quality. Unlike many fast-food brands, Tibb’s Frankie has always focused on freshly prepared ingredients.
The business prides itself on using high-quality meats, handcrafted spice blends, and a signature roti that holds everything together. The brand has also expanded its range, adapting to India’s shifting palate by introducing a variety of fillings, from classic mutton and chicken to innovative vegetarian options. Now, taking the brand forward with Mr. Jasmit Tibb are Mr. Harpreet Tibb and Mr. Vikas Khemani, who are focused on expanding its reach and strengthening its market presence.
From an idea sparked in Beirut to a legendary street food empire in India, Tibb’s Frankie isn’t just a snack—it’s a cultural phenomenon. And with continuous innovation, its future looks just as flavorful as its past.
