Amit Nanwani has transformed the Indian street food scene as the co-founder of Samosa Party Foods. Based in Bengaluru, this innovative startup, launched in 2017, has redefined how people enjoy samosas, one of India’s most beloved snacks. By blending his passion for technology with a deep appreciation for authentic street food, Amit has built a brand that delivers quality, hygiene, and consistency to samosa lovers across India.
Amit Nanwani grew up in Indore, a city celebrated for its vibrant street food culture. From a young age, he savored the flavors of local snacks, with samosas holding a special place in his heart. This connection to street food shaped his identity and later fueled his entrepreneurial journey. He pursued a Bachelor of Technology degree, which provided him with a strong foundation in technical skills. These skills would prove instrumental when he ventured into the food-tech industry, allowing him to integrate innovation into traditional culinary practices.
Professional Journey
Before embarking on his entrepreneurial path, Amit built a robust career in the corporate world. He worked at prominent tech companies like SapientNitro and Digitas, where he developed expertise in technology and consulting. In May 2015, he joined Intel, a global technology giant, further sharpening his technical acumen. Later, in May 2018, he transitioned to EY (Ernst & Young), where he continued to grow professionally until May 2019. At that point, Amit made a bold decision to leave the corporate world and focus entirely on his startup, Samosa Party Foods.
Founding Samosa Party
The spark for Samosa Party ignited during Amit’s travels across India for work. While living in cities like Bengaluru, Mumbai, and Gurgaon, he noticed a stark contrast in the quality of street food compared to his hometown. Samosas, despite being one of India’s most popular snacks—consumed at a rate of six crore daily—often lacked authenticity and hygiene. This gap in the market inspired Amit to team up with Diksha Pande, a seasoned professional with experience at Oberoi Hotels, Pizza Hut, and Chai Point. Together, they launched Samosa Party in February 2017, with a mission to elevate the samosa experience while preserving its traditional essence.
Diksha’s expertise in food technology complemented Amit’s technical background, creating a powerful partnership. They aimed to deliver samosas that were delicious, hygienic, and consistent, using a modern, technology-driven approach. Their vision was clear: when people think of samosas, they should think of Samosa Party.
Innovative Approach
Samosa Party stands out for its innovative use of technology in food production. The company has achieved 75% automation in its samosa-making process, utilizing Internet of Things (IoT)-enabled equipment to ensure precision and hygiene. Every detail, from the quality and quantity of dough to the folding technique and choice of oil, is standardized to deliver a consistent product across all outlets. This “McDonald-ization” of samosas ensures that whether a customer orders in Bengaluru or Gurugram, the taste and quality remain identical.
The company also offers a variety of samosas, including unique flavors like dahi samosa, corn cheese samosa, and mutton keema samosa, all monogrammed with their fillings for easy identification. This attention to detail and innovation has helped Samosa Party carve a niche in the competitive food-tech industry.
Growth and Achievements
Samosa Party’s growth has been nothing short of remarkable. Starting with a single outlet in Bengaluru’s Jeevan Bhima Nagar, the company now operates over 20 outlets across Bengaluru and Gurugram. From selling 200 samosas per day in 2017, it now sells over 10,000 daily, with a total of 35 lakh samosas sold by 2021. The company handles up to 1,000 orders daily, translating to approximately 30,000 orders per month.
Financially, Samosa Party has attracted significant investment. It raised $2 million in a Pre-Series A round from Kalaari Capital in December 2020 and secured $5.87M in a Series B round in November 2024, bringing its total funding to $14M. As of March 31, 2024, the company reported an annual revenue of ₹35.6Cr, with a valuation of ₹274Cr as of December 16, 2024. Amit holds a 42.14% shareholding, with a net worth of ₹116Cr.
Impact During COVID-19
The COVID-19 pandemic tested the resilience of many businesses, but Samosa Party thrived under pressure. During the lockdown, when numerous food outlets closed, Samosa Party continued to deliver, selling an impressive 8 lakh samosas. By maintaining strict hygiene standards, the company provided comfort food to customers while ensuring their safety. This adaptability sustained their business and strengthened their bond with customers, proving that samosas could bring joy even in challenging times.
Vision and Future Plans
Amit’s vision for Samosa Party is bold and far-reaching. The company aims to expand to 1,000 outlets across 10 cities by 2025, targeting a revenue of ₹1,000 crore. Beyond India, Samosa Party plans to enter international markets, including Asia and select Western countries, to bring the samosa to a global audience. The company is also exploring new product lines, such as ready-to-eat and ready-to-fry samosas, to cater to diverse consumer needs and enhance its market presence.
To support this growth, Samosa Party continues to invest in technology, aiming to further streamline its production processes and expand its cloud kitchen network. With 306 employees as of January 2025, a 104% increase from the previous year, the company is building a strong team to achieve its ambitious goals.
Amit’s journey reflects a blend of passion, innovation, and determination. His ability to merge his technical expertise with his love for street food has created a unique brand that resonates with millions. As he shared in an interview, “Our idea wasn’t to change the customer’s experience when it comes to the consumption of samosas; it was to elevate it. We aim to stay authentic. We have just taken a contemporary approach to selling it”. This philosophy underscores his commitment to preserving the essence of Indian street food while adapting it for modern consumers.
