Rs 35 to Rs 111 crore: Udupi boy who washed utensils in Mumbai at 13, now owns 15 restaurants

At 13, he arrived in Mumbai with just Rs 35 in his pocket and no clear idea of what lay ahead. There was no business backing, no financial security and certainly no guarantee of success. To make ends meet, he washed utensils, cleaned tables and swept floors at small hotels in the city. Nearly four decades later, Narayan T Pujari has built Shiv Sagar into a recognised restaurant brand, with around 15 outlets across Mumbai, Pune and Mangaluru. As per a NBT report, what began as a small ice cream shop has grown into a restaurant business that reported revenue of Rs 111.45 crore in FY25. His journey from a small village in Karnataka to the competitive food business in Mumbai is a story of persistence, learning from customers and recognising opportunities when they arise.

From a small Karnataka village to Mumbai at 13

Pujari hails from Gujjadi village in Karnataka's Udupi district. Financial difficulties at home meant he had to think about earning money at an age when most children are still in school. He eventually left his village for Mumbai, carrying just Rs 35. He started working at small hotels and canteens in South Mumbai. His responsibilities included washing dishes, cleaning tables and mopping floors. These were physically demanding jobs, but they helped him earn a living and understand how restaurants operated. Even while working long hours, Pujari did not give up on education. He attended school at night, balancing his studies with his daily responsibilities.

An unexpected source of inspiration

His early years in Mumbai also brought him into contact with people from different professions. Among them were young merchant navy cadets who visited the establishments where he worked. Conversations with them gradually changed how he looked at his future. Their discipline, experiences and ambitions made him think beyond earning a daily wage. Pujari began considering the possibility of starting something of his own. Rather than treating restaurant work as just a means of survival, he started looking at it as an opportunity to understand the food business. That experience would eventually prove valuable when he decided to become an entrepreneur.

A small ice cream shop marked the beginning

In 1990, Pujari took his first major step towards entrepreneurship by opening a small ice cream shop in Mumbai's Fort area. Unlike established restaurant owners, he had limited resources and had to manage almost everything himself. From preparing food to maintaining cleanliness and handling everyday operations, he was involved in the smallest details of the business.

Initially, the shop focused on ice cream. However, a suggestion from a customer eventually changed its direction. A visitor recommended that Pujari introduce pav bhaji, one of Mumbai's most popular street foods. He decided to experiment with the idea and added it to the menu. The response was encouraging. Customers began visiting the shop for pav bhaji, and the dish gradually became a major attraction.

How pav bhaji helped build Shiv Sagar

The growing popularity of pav bhaji gave Pujari an opportunity to expand his business. What started as an ice cream outlet began attracting customers looking for a wider range of food options. He realised that a restaurant could not depend on a single product forever. Customer preferences were changing, and the menu needed to evolve accordingly.

During the early 2000s, he started introducing more options, including pizzas, Mexican food and other dishes adapted to Indian tastes. This approach helped Shiv Sagar appeal to a wider customer base. Instead of restricting itself to traditional Indian snacks, the restaurant began offering a combination of Indian favourites and international-style dishes. Over time, the small outlet developed into a restaurant brand.

The business philosophy behind Shiv Sagar

Building a restaurant chain comes with challenges that go beyond attracting customers. Maintaining consistency across outlets, retaining employees and ensuring food quality become increasingly important as a business expands. Pujari has maintained that quality and taste remained important priorities even as Shiv Sagar grew.

In an interview, he recalled how the price of pav bhaji had increased from Rs 18 to around Rs 200 over the years. However, he maintained that the approach towards preparation, food quality and customer service had not changed. Employee retention has also been part of the business journey. Several people who joined the organisation during its early years reportedly continued working with the company decades later.

Rs 10.65 crore to Rs 111.45 crore: How much does Shiv Sagar earn?

Shiv Sagar's growth is also reflected in its financial performance. According to data from Tracxn, the company's revenue increased significantly over a decade.

Financial year	Revenue
FY15	Rs 10.65 crore
FY25	Rs 111.45 crore

The figures indicate that the company's revenue grew by more than 10 times between FY15 and FY25. Today, Shiv Sagar operates around 15 outlets across Mumbai, Pune and Mangaluru.