Biryani is one of India’s most beloved dishes, yet no single brand has successfully taken it to a global scale. Mohammed Bhol, founder of House of Biryan (now rebranded as HOB), is setting out to change that. With a background as a trained chef from Taj Aurangabad and experience working under Gordon Ramsay in London, Bhol has spent years studying how to industrialize Indian food without compromising on taste. In a candid conversation with Ashu Agrawal, he revealed how HOB is tackling the challenges of consistency, customization, and branding to revolutionize the way biryani is perceived and consumed—both in India and around the world. Here’s how he’s making it happen.

From Fine Dining to Fast Casual

Mohammed Bhol’s journey in the food industry is anything but conventional. A trained chef from Taj Aurangabad, he honed his craft in London under the legendary Gordon Ramsay. However, his entrepreneurial spirit led him back to India, where he and his co-founder launched a series of successful restaurants, including Mumbai’s first French restaurant and a high-end steakhouse.

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The turning point came when the duo started Chocolates, a venture aimed at industrializing ethnic Indian food, much like McDonald’s or Subway have done with their respective cuisine categories. The realization that there was no true national or global biryani brand drove Bhol to rethink how Indian food, particularly biryani, could be packaged, marketed, and delivered at scale.

The Challenges of Scaling Biryani

Bhol highlights two major challenges in creating a scalable biryani brand—the back-end (production and consistency) and the front-end (consumer perception and acceptance).

1. Back-End Challenge: Biryani is a skill-intensive dish, requiring expertise to prepare consistently well. Unlike a burger or pizza, which can be easily standardized, biryani involves intricate spice blends, multiple cooking techniques, and variations based on regional preferences. To solve this, Bhol and his team focused on food industrialization and supply chain optimization, ensuring quality and consistency while minimizing the dependency on highly skilled labor.

 2. Front-End Challenge: The complexity of biryani also extends to consumer preferences. Every region, community, and even individual has their own idea of what “authentic” biryani should taste like. Unlike a pizza or burger, which can be replicated across different markets with minor tweaks, biryani preferences are deeply rooted in culture and history.

Customization: The Game-Changer

House of Biryan’s answer to this challenge is customization. Instead of presenting biryani as a fixed, unchangeable dish, the brand allows customers to personalize their biryani experience.

• Customers can choose their base sauce (gravy)
• Select their preferred protein add or remove ingredients like potatoes, eggs, or extra spice levels

This approach eliminates the often-heated debates around what “real” biryani is. Bhol emphasizes that food should be about personal taste, not rigid authenticity. His goal is to make biryani accessible and exciting for Gen Z consumers, who prefer food that is both customizable and convenient.

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A New Identity: House of Biryan Becomes HOB

To further disrupt the industry, House of Biryan is undergoing a major branding transformation. Inspired by fast-food giants like McDonald’s and Chick-fil-A, the brand is rebranding as HOB (House of Biryan) with a fresh, modern look and a mascot-driven identity.

Bhol explains that Indian food brands have historically been trapped in traditional motifs, which can sometimes feel outdated or intimidating to younger audiences. Instead, HOB is taking a QSR (quick-service restaurant) approach, simplifying branding and creating a more fun, engaging experience for consumers.

The Road Ahead: Going Global

HOB is not just looking at India—it’s setting its sights on international markets, with its first overseas expansion planned in Dubai. Bhol believes Indian food has been underserved globally, mainly because traditional Indian brands focus too much on heritage and authenticity instead of accessibility and scale. His goal is to present Indian cuisine in a fresh, modern, and approachable way, ensuring it competes with global fast-food chains.

Disrupting the Industry with a Bold Approach

Perhaps the most controversial aspect of HOB’s approach is its departure from the “authenticity” debate. Bhol argues that the obsession with authenticity limits the scalability of Indian food. Instead, he advocates for a balance between flavor, consistency, and convenience, much like global food brands have done successfully.

By eliminating rigid definitions of what biryani “should” be and instead offering a platform for self-expression through food, HOB is positioning itself as a true category disruptor.

Conclusion: A Biryani Revolution in the Making

Mohammad Bhol’s vision for HOB is not just about selling biryani—it’s about redefining how Indian food is perceived, consumed, and scaled globally. By prioritizing customization, consistency, and a modern brand identity, he is challenging traditional norms and carving out a unique space in the Indian QSR industry.

With its innovative model, bold branding, and a deep understanding of both consumer behavior and supply chain challenges, HOB is on track to become the first truly global biryani brand—one that speaks the language of the modern consumer while staying true to the essence of delicious, flavorful Indian food.