A young Indian entrepreneur’s decision to step away from a well-paying technology job in Germany and pursue his passion for making dosas has resonated with thousands online. Mohan, the co-founder of the rapidly expanding food brand Dosamaa, shared his journey on social media, highlighting the challenges, risks and deep sense of purpose behind his unconventional career shift
From high-paying tech job to dosa entrepreneur
In an Instagram post that quickly gained traction, Mohan explained that he had studied in Paris on a scholarship, secured strong job offers in Europe, and spent several years building a stable career in Germany. Despite the financial security, he felt pulled towards something more meaningful.
“We share our story of leaving a high-paying tech job in Germany to start a dosa restaurant, facing challenges, and expanding from Paris to London and now Pune, with a mission to bring healthy, gluten-free dosas to people worldwide,” he wrote. According to his LinkedIn profile, he now serves as Managing Director of Dosamaa, a brand he co-founded in 2023.
In a video accompanying his post, Mohan is seen preparing dosas by hand. “I quit my high-paying job in Germany to do this,” he says, reflecting on the major decision that surprised many of his peers. He adds that while the transition may appear exciting from the outside, it came with intense pressure, self-doubt and long work hours.
“It was so tiring – sleepless nights, operational headaches,” he recalls, noting that building a restaurant from scratch required both resilience and a willingness to start again at the bottom.
A growing brand with global footprints
Dosamaa began as a small venture in Paris, focusing on traditional, gluten-free dosas made from natural ingredients. The founders aimed to introduce South Indian cuisine to international audiences in a healthy and accessible way. Over time, their Paris outlet attracted attention from students, travellers and locals, allowing the team to expand to London.
In 2025, the brand reached India with the launch of its Pune outlet at FC Road, a landmark moment for Mohan and his team. The restaurant shared a video showcasing its opening day, with long queues and enthusiastic customers welcoming the brand to its home country.
Mohan notes that the brand’s global growth has been encouraging but also demanding, especially as food businesses involve supply chain challenges, staffing, training and quality control across continents.
Community reactions and support
Social media users responded warmly to Mohan’s story, praising his courage and dedication. One user wrote, “Mind blown by this boy’s thought process! Huge respect for sharing India’s healthy gut food with the world.” Another shared, “Wish you all the best. I’m from Paris, Saclay as well,” recalling a connection to the city where Dosamaa began.
Others expressed admiration for his determination. A supporter from the UK commented, “Bro, all the support from Great Britain, if you ever come to the UK, let me know.” Another added, “Proud of you, brother, you are living your dream. Few people can do this.”
Stories of young Indians returning from high-paying international jobs to pursue food startups and handmade culinary ventures are becoming increasingly common, reflecting a wider shift towards passion-driven entrepreneurship. Similar narratives have emerged across Karnataka as well, where boutique cafés, regional cuisine ventures and cloud-kitchen models have found strong footing among young founders.
A reminder of the power of passion-led careers
Mohan’s journey, though unique, mirrors a broader trend of youth prioritising creativity, independence and cultural expression over traditional definitions of financial success. His story also underscores the global appeal of Indian cuisine, especially South Indian staples such as dosa, which continue to gain recognition in major world cities.
For many young professionals across Karnataka and beyond, the Dosamaa founder’s experience serves as a reminder that meaningful work often lies outside predictable career paths. With continued support from customers and communities, Mohan hopes to bring his brand to more cities, including potential locations in Bengaluru and Mangaluru.