24-year-old Bengaluru woman quit her job to sell vegan meals from her flat; her cloud kitchen earns Rs 50,000 a month

In a country where many people are vegetarians, being vegetarian to some degree is not just normalised but celebrated; having a vegan eatery can be a great way to succeed in the startup area in India. One girl in Bengaluru, Drishti Singh, decided to tap this market – creating hot, delicious, nutritious bowls that were affordable and did not have any meat, dairy, or milk. The Miska, a vegan cloud kitchen, was launched in Bengaluru in 2025.

Currently 24, Drishti Singh was born and brought up in Delhi, where she completed her schooling at an institution in Dwarka. She subsequently enrolled at Punjab's Lovely Professional University, graduating with a degree in agriculture. Soon after completing her college education, she moved to Bengaluru to begin the next chapter of her journey.

In a chat with Startup Pedia, she shared her story. She had initially moved to Bengaluru to make something of her own in 2024. She later turned vegan and decided to launch her own venture on vegan food. She noticed there was a gap when it came to vegetarian fare – everything was dependent on dairy and cheese. It was also too high in calories and too low in protein.


She decided her brainchild, The Miska, would offer vegan bowls that would often include tempeh and tofu and would include dishes that are healthy, delicious, nutritious, low in calories, and protein-rich without involving meat or dairy.

A Loan That Launched Her Dream

Like most people, she took a loan of Rs 2 lakh from the bank to fund her startup. Her original investment was largely used to cover the rent and security deposit for the flat where she currently runs The Miska. She used the remaining funds to purchase necessities like kitchen utensils, a counter table and a gas cylinder.

She set aside a tiny amount to pay the part-time workers she planned to hire, and another ₹10,000 was set aside for buying inventory.

The businesswoman had originally intended to start her enterprise from a commercial store in Bengaluru. But the large security deposits and steep rental prices were more than she could afford, so she looked into other options.

No Shops Were Available

She revealed she considered operating from a shop. But the rent and the deposits required were beyond her. So she found an apartment. She spoke with flatmates and reached an agreement on timings, not leaving any dirt, etc.

She didn’t have the budget to buy large amounts of tempeh and tofu, so she purchased small amounts. “That simply wasn't possible for me. So I had to buy in small quantities. Again, no margin and very little scope for cost-cutting. Fortunately, in some time, due to my content on Instagram, I received brand partnerships with Dancing Cow (an oat milk brand) and Hello Tempayy (a tempeh brand),” she told Startup Pedia.

An Innovative Menu

The menu consists of creative vegan dishes such as a tempeh bowl in spinach and coconut cream, a Shahi Tofu bowl, a Peri Peri Tofu bowl, Mexican burrito bowl with rajma and paneer, avocado toast, plant-protein shakes, chickpea chaat, sweetcorn chaat, and vegan desserts. Her target audience is health-conscious urban people. Except for the vegan desserts, everything she cooks is from scratch.

How Much Does She Earn?

According to Startup Pedia, the cost of the dishes ranges from 100 to Rs 400. The net profit usually ranges between Rs 75 and Rs 82. She has 10-15 orders daily and earns about Rs 50,000 per month.

She has upped her social media promotion. Earlier, she shared food videos and pictures as well as recipes on Instagram; nowadays, she shares behind-the-scenes videos as well. She has gained 27,000 followers on Instagram.

As per her LinkedIn profile, Drishhti once worked as a freelance designer, assisting businesses with their pictures and designing initiatives.