Rebel Foods disrupted India’s dining landscape by proving that you don’t need high streets to build high-value brands. From Faasos and Behrouz Biryani to Oven Story and Sweet Truth, it runs 20-plus brands across 10 countries — all powered by tech, not tables. In this episode of The Morning Brief, Co-founder and Group CEO Jaydeep Barman tells Anirban Chowdhury how the company transformed kitchens into a scalable platform for global restaurant brands.
He opens up on the company’s origin story, its no-CV culture, cold-emailing Sequoia for funding, using data and automation in every kitchen, and why slow scaling beats fast burnout.Listen in:

You can follow Anirban Chowdhury on his social media: Twitter and Linkedin

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