Gabru Da Safar
From Humble Beginnings to a Soya Chaap Revolution
Gabru di Chaap started in 2019 with a simple mission—bring the asli taste of North Indian Soya Chaap to the streets of Hyderabad, and spread it all over India! From a small joint to a popular quick-serve spot, we’ve grown by serving Soya Chaaps with full-on swaad, te Punjab di shaan. We’re here to make sure every bite is a vibe, bringing Delhi-Punjab’s street food culture straight to your plate. Tussi ready ho? Gabru di Chaap di duniya ‘ch aan nu!
Gabru Da Safar
From Humble Beginnings to a Soya Chaap Revolution
Gabru di Chaap started in 2019 with a simple mission—bring the asli taste of North Indian Soya Chaap to the streets of Hyderabad, and spread it all over India! From a small joint to a popular quick-serve spot, we’ve grown by serving Soya Chaaps with full-on swaad, te Punjab di shaan. We’re here to make sure every bite is a vibe, bringing Delhi-Punjab’s street food culture straight to your plate. Tussi ready ho? Gabru di Chaap di duniya ‘ch aan nu!
No More Unhygienic Chaap
At Gabru Di Chaap, we take pride in offering soya chaap made with a focus on hygiene and quality. Our chaap is carefully prepared to ensure it’s fresh and safe, setting a higher standard than others. With a commitment to cleanliness, we deliver a healthier, tastier option you can trust every time.
Why We Are The Trusted Name in Soya Chaap
At Gabru Di Chaap, we take pride in offering soya chaap made with a focus on hygiene and quality. Our chaap is carefully prepared to ensure it’s fresh and safe, setting a higher standard than others. With a commitment to cleanliness, we deliver a healthier, tastier option you can trust every time.
THE INNOVATORS OF FLAVOR:
Discover the creators of gabru di chaap
Randhir ko hamesha se kuch bada business banana tha. Right from his college days at IIT and through his time at ISB, all he aspired to do was to create something big. And now he has vowed to not stop until he brings this humble street food, Soya Chaap, into a mainstream delicacy. With over eight years of experience in management consulting and operations, Randhir wishes to achieve this.
Tarun comes with a 18+ years of experience in HR. He is a foodie by heart and is the brain behind our innovative menu. His focus on customer satisfaction, innovation, and strategic supply chain management has been pivotal in transforming the Soya Chaap market, with plans to expand to 500 stores in the next six years.
THE INNOVATORS OF FLAVOR:
Discover the creators of gabru di chaap
Randhir Raj Singh, an IIT Roorkee B. Tech and ISB MBA graduate, co-founded Grabru Di Chaap along with Tarunpreet Singh with a vision to elevate the humble Soya Chaap from street food to a mainstream delicacy. With over eight years of experience in management consulting and operations at prestigious firms like Bain & Company and Deloitte, Randhir’s entrepreneurial journey began with a small 80 sq. ft. store in 2019.
Today, Grabru Di Chaap boasts over 30 stores across four cities, recognized for innovation and quality with accolades like the Economic Times F&B Delivery Icon 2023. Randhir and Tarunpreet’s focus on customer satisfaction, innovation, and strategic supply chain management has been pivotal in transforming the Soya Chaap market, with plans to expand to 500 stores in the next six years.





TESTIMONIALS
Customer Reviews: Positive feedback from customers.
Loved the authentic North Indian flavors—great experience!