OUR STORY

From Humble Beginnings to a Chaap Revolution

Gabru di Chaap started in 2019 with a simple mission—bring the asli taste of North Indian chaap to the streets of Hyderabad, and now we’re spreading it all over India! From a small joint to a popular quick-serve spot, we’ve grown by serving 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!

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 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.