What does it take to turn a family legacy into a modern-day empire? In this episode, we dive deep into the incredible journey of Amit Bagga, co-founder of Daryaganj – By the Inventors of Butter Chicken & Dal Makhani.Amit’s story is filled with resilience, bold decisions, and lessons that every entrepreneur can learn from.Highlights from this conversation:The real origin story of Butter Chicken and how it shaped India’s food culture.Amit’s bold vision to expand beyond India and take Indian cuisine global.Behind-the-scenes insights from Shark Tank India and the opportunities it unlocked.How Daryaganj scaled to multiple outlets while preserving authentic taste & customer trust.The mindset shifts needed to thrive in an industry where 70% of restaurants fail.This isn’t just a podcast about food — it’s about dreams, perseverance, and building something timeless. Whether you’re a food lover, a startup enthusiast, or someone looking for motivation, Amit’s journey offers wisdom you won’t find in business textbooks.Hit play now and discover how passion, patience, and persistence can transform challenges into triumphs.Don’t forget to subscribe for more inspiring stories from founders and creators shaping the future.If you enjoyed this episode, like, share, and comment your biggest learning — we’d love to hear your thoughts!________________________________________________________________________________Timestamp:2:03 - How’s Bangkok been going for you guys?3:22 - Do you have other cities planned—UAE on the cards?4:02 - Where did the idea really start?5:24 - Can you walk us through how butter chicken was invented?7:34 - Walk us through the pre-ideation stage—where did the ideation happen?10:08 - What is the fragrance?12:19 - Over the last 6 years, has the menu changed much?13:06 - What kind of break-even did a 50–60 seat outlet achieve?15:23 - How many outlets were functional coming into the pandemic?17:51 - What advice do you have for people entering the food business (pitfalls, etc.)?20:06 - Are most of your restaurants owned & operated (not franchised)?23:32 - When does a restaurant get a liquor license—and how long does it take?25:11 - Do you see different audience mixes across locations (family vs. corporate)?25:47 - In a new city, what are the top factors you look for before choosing a site?26:54 - What was the Shark Tank experience like—and what changed after?31:03 - Was your Shark Tank deal the best/highest at the time?31:46 - Did investor/franchise interest spike after the show?33:11 - How do you retain staff—cooks, servers, managers?34:14 - How much revenue comes from delivery/aggregators?35:02 - Are aggregators pushing too hard on restaurant margins?36:01 - Malls vs. high street—how do the dynamics differ?37:11 - What’s your marketing approach today—offline vs. online?38:36 - What’s happening with food influencers now?39:26 - Rapid-fire round42:51 - What does the future look like over the next few months/quarters?43:51 - What’s the secret sauce to smooth investor/partner relations?Gaurav BhagatFacebook = https://gauravbhagat.academy/38lgjVjInstagram = https://gauravbhagat.academy/3lKnSIhLinkedin = https://gauravbhagat.academy/3LTEFDb ___________________________________________________Gaurav Bhagat Academy Facebook = https://gauravbhagat.academy/3MSfkuXInstagram = https://gauravbhagat.academy/3sTZlo4Twitter = https://gauravbhagat.academy/3z12jLwLinkedin = https://gauravbhagat.academy/3PJhfUo________________________________________________________________________________WebsiteGaurav Bhagat Academy = http://bit.ly/38Pyez3​