Entrepreneurial journeys often begin with a simple idea, a personal experience, or a small observation that turns into a powerful business vision. The story of Manjusha Prasad, the founder of P For Paanipuri, is a perfect example of how passion, determination, and a love for food can transform into a growing brand that serves authentic Indian street food with quality and hygiene.
Manjusha Prasad comes with over 14 years of corporate experience in sales within the healthcare industry. While she built a successful professional career, she always carried a deep passion for cooking and serving food to people. The idea of owning a food business had always been a long term dream for her. However, the real inspiration came when she moved from Mumbai to Bangalore in 2017. Being someone who loved street food, she began to miss the vibrant flavors of Mumbai’s famous paanipuri and other street delicacies.
At that time, Manjusha noticed a clear gap in Bangalore’s food scene. While there were many food outlets, authentic North Indian street food served in a clean and hygienic environment was still difficult to find. She often discussed this with her husband, who jokingly suggested that she should start her own shop and serve these items herself. What started as a casual conversation slowly planted the seed of a business idea.
During the COVID-19 pandemic in 2020, Manjusha decided to take a bold step and started working as a home chef, preparing paanipuris and other street food items from home. The response from her local community was overwhelming. People loved the taste, authenticity, and hygiene of her food, and orders began increasing rapidly. Soon, what started as a small home kitchen was flooded with requests from customers, showing her that the demand for authentic street food was real.
However, managing everything alone during the pandemic was challenging, especially after the birth of her baby. She temporarily paused operations but remained determined to pursue her dream. After careful planning and renewed motivation, she returned to the food business with a stronger vision.
In 2024, she launched a cloud kitchen, which quickly gained popularity and began serving 200–250 orders per day. The strong customer response and growing demand gave her the confidence to expand further. Taking the next big step, she opened a dine-in café in 2025 called “P For Paanipuri” located in AECS Layout, Bangalore.
Today, the café serves around 100 walk in customers daily, along with 200–250 online orders, reflecting the growing popularity of the brand. The menu features a variety of authentic Indian street foods from different regions, including paanipuri, chole bhature, pav bhaji, litti chokha, vada pav, samosa, and ghar ki thali, bringing together flavors from cities like Mumbai, Delhi, Lucknow, Kolkata, Orissa, and Patna.
One of the unique offerings of the brand is “Khau Galli” a live street food catering concept designed for house parties, birthdays, corporate events, and gatherings of around 50–100 people. This concept recreates the vibrant experience of Indian street food stalls at private and corporate events, making it a popular choice for celebrations.
From starting with just five orders per day and a daily revenue of ₹1,500–₹2,000, the business has grown significantly and now generates an average daily revenue of around ₹30,000, reflecting the brand’s steady progress and customer trust.
What makes P For Paanipuri stand out is its focus on delivering authentic street food taste in a clean and hygienic environment something that many customers deeply value. By combining traditional flavors with modern hygiene standards, the brand has successfully created a unique identity in Bangalore’s competitive food industry.
Today, Manjusha Prasad continues to build her dream with passion and dedication. Through P For Paanipuri, she is not only serving delicious street food but also bringing the authentic taste of India’s streets to Bangalore in a way that balances flavor, hygiene, and customer experience.
Her journey stands as an inspiring example of how passion, courage, and perseverance can turn a simple craving into a thriving food brand.
