Q. Let’s start at the beginning, how did a smoothie bar bartender end up creating one of India’s most promising burger chains?
Being a smoothie bar bartender, it gave me a front-row seat to understanding people and I learnt how to strike conversations, listen to pain points, and constantly think of solutions whether it was about food, service, or experience. That daily interaction shaped how I thought about building a brand. It helped me stay grounded in customer needs, think practically, and create something people actually wanted.
That mindset of staying connected to your consumer and solving real problems became the foundation of what later turned into Burgrill.
Q. Burgrill is known for pioneering the “mass premium” burger segment in India. What did you see in the market that others missed?
We saw a clear gap between the overly massy fast-food chains and the ultra-premium gourmet burger concepts and no one was really owning that middle ground. From day one, we were intentional about creating a niche: something affordable yet aspirational, familiar yet differentiated.
We leaned into what resonates with the Indian palate; grilled flavours, tikka-style profiles, and a focus on bold taste. That’s where the idea of Burgrill came from — a brand that celebrates the art of grilling, stays relatable to everyday Indian cravings, and still feels like a step up in quality and experience.
Q. You studied Hospitality at Oxford Brookes and trained in London. How did your international exposure shape your vision for an Indian QSR brand?
Studying hospitality at Oxford Brookes and training in London gave me much more than just technical skills, it gave me exposure to world-class food, systems, and consumer behavior.
Being surrounded by such a diverse food culture really broadened my horizon. I was constantly picking up ideas, understanding what makes concepts tick, and thinking about how they could be adapted for the Indian market. That international lens helped me recognise the potential for a QSR brand in India that blends UK’s successful business models with our own take.
Q. From opening a café in Indore to scaling Burgrill, what are some underrated skills every food entrepreneur needs to survive the early grind?
Honestly, common sense goes a long way, more than any fancy degree or pitch deck. You have to stay sharp, read the room, and make decisions that are practical, not just idealistic. One underrated skill is knowing how to start small, test, tweak, and then build. Everyone wants to go big from day one, but the smart play is to prove the model on a smaller scale; get the economics, menu, and operations right and once you're confident, double down on it.
Q. You've worked in packaging, pharma, and solar too, how did those industries influence your thinking as a foodpreneur?
Those experiences gave me a solid foundation in understanding the business side of any business. I got to see how different departments from sales and supply chain to HR and finance play a role in driving performance and long-term growth. It taught me how to look at a business not just as a product, but as a system that needs to function efficiently at every level.
At Burgrill, while food is at the heart of what we do, it’s just one piece of the puzzle. We’re also selling franchises, building a team, managing costs, hiring right, and ensuring supply chains run like clockwork. That cross-industry exposure helped me bring a more holistic, scalable mindset to F&B — which has made all the difference
Q. You’re now venturing into a new business. What makes a great experience in your eyes, and how will yours be different?
We’re really excited about venturing into The Sausage Fest and we’re having a lot of fun building it. For me, a great experience is all about consistency, clarity, and connection – the product needs to deliver every single time, the branding has to speak to the right audience, and the vibe should make people want to come back.
Everything we’ve learnt at Burgrill, we’re bringing into this new space. We’re combining that foundation with fresh thinking and sharper Gen Z appeal to build something fun and different.
Q. And finally, what’s your go-to burger combo when you're not thinking like a founder, just a hungry customer?
I always go for a classic cheeseburger —simple and always satisfying. My absolute go-to is the Smash Lamb Cheeseburger, it hits differently every single time. Rich, juicy, just the right kick, and I always pair it with a Diet Coke. It’s my comfort combo, whether I’m at Burgrill or any other burger place, to be honest.
Bio:
Shreh Madan is the Co-founder of Burgrill, a fast-growing QSR brand known for pioneering the “mass premium” burger category in India. His journey from a smoothie bar bartender to a food entrepreneur is marked by hands-on experience, global exposure, and a passion for creating customer-first food concepts.
After studying Hospitality and Restaurant Management at Oxford Brookes University and training at Radisson Edwardian in London, Shreh returned to India and opened his first café in Indore. He later took over London Grill and transformed it into Burgrill, building a scalable, franchise-driven brand that blends bold Indian flavors with global QSR systems. Drawing from stints across industries like packaging, pharma, and solar, he brings a holistic business perspective to food entrepreneurship.
Today, alongside Burgrill, he’s also building his next venture, The Sausage Fest—designed to appeal to modern, Gen Z diners.
Interviewed by: Rupal Kargeti
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