Bengaluru: What began as an attempt by two Bengaluru sisters to revive their grandmother’s traditional biryani recipe has grown into a successful food business with reported revenue of Rs 10 crore. Ramya and Shwetha Ravi launched RNR Donne Biryani in November 2020, turning a family recipe into a growing culinary brand.
The sisters entered the hospitality industry during the COVID-19 pandemic, when launching a food business presented considerable challenges. Starting with a modest cloud kitchen, they focused on recreating the flavours of homemade donne biryani and making the dish accessible to customers across Bengaluru.
Sisters take entrepreneurial leap
Ramya Ravi pursued a BCom degree from Christ University in Bengaluru before studying management at Harvard University, while her sister Shwetha completed her graduation at Stella Maris College in Chennai and later pursued a master’s degree at Warwick University in the UK.
Coming from a family with an entrepreneurial background, the sisters decided to combine their education and family experience with their passion for food.
They launched RNR Donne Biryani in November 2020, taking the first step towards building a food brand centred around their grandmother’s recipe.
Their decision to enter the food industry during the pandemic was a significant risk. With restaurants facing restrictions and consumers increasingly relying on food deliveries, the sisters chose the cloud-kitchen model to keep their initial operations lean.
Rs 5 lakh investment and 200 sq ft kitchen
According to reports, Ramya and Shwetha started their business from a 200 sq ft cloud kitchen, investing around Rs 5 lakh.
The initial objective was straightforward — introduce customers to the distinctive flavour of their grandmother’s biryani recipe.
The response was rapid. Within just one month of starting operations, RNR Donne Biryani reportedly received more than 10,000 orders.
The strong early response encouraged the sisters to expand their operations and develop the brand further.
What started as a small cloud kitchen has since grown substantially, with RNR Donne Biryani now operating 14 cloud kitchens and a standalone restaurant in Bengaluru.
Grandmother’s recipe remains at the heart
Despite the expansion, the sisters have retained their focus on the recipe that inspired the business.
The brand’s name, RNR Donne Biryani, is derived from the names of their father, Ravichander, and grandfather, Ramaswamy.
The biryani is prepared using short-grain Jeeraga Samba rice, which contributes to its distinctive texture and flavour. The sisters have also retained traditional elements associated with donne-style biryani while presenting it in a format suited to modern food delivery.
The rice reportedly gets its characteristic green base colour from the ingredients used during preparation.
Plantain leaf and tin-box packaging
The presentation of the biryani is another feature that differentiates the brand.
The biryani is served on a plantain leaf before being placed inside a tin box for delivery. The packaging combines traditional food presentation with a practical format designed for takeaway and delivery.
The meal is accompanied by raita, salad and a sweet, giving customers a complete combination rather than just a serving of biryani.
The approach has helped the brand retain a homely identity even as it has expanded its operations across Bengaluru.
More than just biryani
While donne biryani remains the central offering, RNR Donne Biryani has expanded its menu to include several other popular dishes.
Its offerings include drumstick chilli starters, chicken ghee roast, naati koli curry, naati koli fry and drumstick chilli. The menu also features traditional desserts and beverages such as elaneer payasam, double ka meetha and goli soda.
The inclusion of regional favourites alongside biryani allows the brand to offer customers a broader taste of Karnataka’s culinary traditions.
According to the reported pricing, a plate of vegetarian biryani costs around Rs 190, while a non-vegetarian biryani is priced at approximately Rs 250.
From family recipe to food enterprise
The growth of RNR Donne Biryani demonstrates how a traditional family recipe can become the foundation of a modern food business when combined with entrepreneurship, branding and a delivery-focused model.
Ramya and Shwetha’s decision to start with a relatively small investment and cloud kitchen helped them navigate the difficult circumstances of the pandemic. The early surge in orders provided the confidence to scale the operation.
The reported Rs 10 crore revenue marks a significant milestone for a business that began with a 200 sq ft kitchen and an investment of Rs 5 lakh.
The sisters have also managed to retain the emotional connection behind the business — their grandmother’s recipe — while expanding into a larger food enterprise.
From a family kitchen-inspired recipe to 14 cloud kitchens and a standalone restaurant, the RNR Donne Biryani journey reflects Bengaluru’s growing appetite for regional food brands and the possibilities available to entrepreneurs willing to turn traditional culinary heritage into a contemporary business.