An interview with Sohel Memon, Founder & Managing Director of Sigdi, Gujarat’s much-loved non-vegetarian restaurant chain
In this interview, we speak with Mr. Sohel Memon, Founder & Managing Director of Sigdi, Gujarat’s beloved non-vegetarian restaurant chain.
With a passion for authentic flavors and a commitment to quality, Mr. Memon shares the journey of building Sigdi into a household name, offering insights into the challenges, triumphs, and vision that have fueled its success.
Tell us a little about your Education and Experience
Sohel Memon: I hold a Bachelor of Commerce degree from MMK College, Mumbai. My journey into the hospitality industry started over 13 years ago, driven by my innate love for food. As a true foodie, I have always been excited to explore new flavors and cuisines, which naturally led me to pursue a career in this field.
My experiences have been incredibly fulfilling, as I’ve had the opportunity to work in diverse aspects of the restaurant business.
As the founder of Sigdi Restaurant, I’ve poured my passion for authentic Indian cuisine into creating dining experiences that highlight the richness of India’s culinary heritage.
Please tell us a little about your entrepreneurial journey
Sohel Memon: My entrepreneurial journey has been one of passion, persistence, and growth. When I started Sigdi, the road was not easy. Securing the right locations and managing daily operations presented numerous challenges.
However, through dedication and a focus on quality, I managed to grow Sigdi from a single outlet to over 25 successful restaurants across Gujarat, Mumbai, and Muscat. Today, Sigdi is a recognized brand, and I am proud to have received the “Leading Franchise Brand of the Year” award in 2024.
I’m now focused on expanding the brand globally, with plans for new innovative concepts like Sigdi Nation Special and cloud kitchens that allow us to scale efficiently while maintaining the high standards we’ve set.
What service(s) or product(s) do Sigdi offer?
Sohel Memon: Sigdi offers a delectable range of authentic Tandoori, Indian, and Mughlai dishes, specializing in non-vegetarian cuisine. We have over 25 outlets across Gujarat, Mumbai, and Muscat, serving our guests with dine-in experiences, takeaways, online delivery, and catering services for events.
Our focus is always on high-quality ingredients, traditional cooking methods, and excellent customer satisfaction. Our vision is to share the essence of India’s culinary heritage with the world, which is why we’re expanding with both fine dining experiences and cloud kitchens.
What is unique about Sigdi’s label brand?
Sohel Memon: Sigdi’s uniqueness lies in our unwavering commitment to authenticity. We take pride in offering traditional Tandoori and Mughlai dishes, with recipes passed down through generations and made with the finest ingredients.
Our approach combines these time-honored recipes with modern dining concepts that ensure every meal is memorable, not just in taste, but in the overall experience. Whether it’s the presentation of our dishes or the atmosphere of our restaurants, we aim to deliver a dining experience that stays true to Indian culinary traditions, while also staying innovative.
What made you choose this type of business?
Sohel Memon: My lifelong passion for food made the restaurant business an obvious choice. As someone who has always loved exploring new flavors and cuisines, I wanted to create a space where others could experience the same joy.
Sigdi was born out of this desire to share India’s rich culinary traditions, particularly non-vegetarian dishes, with a wider audience.
I knew there was a gap in the market for a place where people could truly experience authentic Indian food in a warm, welcoming setting. This is the vision that led me to start Sigdi, and it continues to drive me today.
What was your mission at the outset?
Sohel Memon: From the very beginning, my mission has been to create a brand that serves the finest barbeque and non-vegetarian dishes, providing customers with an experience that goes beyond just a meal.
I wanted Sigdi to be a place where people come not just to eat, but to enjoy a memorable dining experience that celebrates India’s culinary traditions. My goal has always been to deliver exceptional flavors, authentic recipes, and an atmosphere that makes every visit to Sigdi special.
How many employees are in Sigdi?
Sohel Memon: There are approximately 80 employees in Sigdi.
What are Sigdi’s goals?
Sohel Memon: Sigdi’s goals are to expand both domestically and internationally while maintaining our commitment to authentic, high-quality Indian non-vegetarian cuisine. We aim to have over 100 outlets across India and globally, reaching more people who can enjoy the flavors we’re so passionate about.
We’re also excited to introduce innovative dining concepts like “Sigdi Nation Special,” a premium fine dining experience focused on barbecue specialties, and to explore cloud kitchen models for greater scalability.
Ultimately, Sigdi’s goal is to become a leader in the non-vegetarian Tandoori and Mughlai cuisine segment, delivering exceptional experiences every time.
What have been some of your failures, and what have you learned from them?
Sohel Memon: In the dynamic world of hospitality, every challenge is an opportunity to learn and grow. We’ve certainly had our share of moments where things didn’t go as planned, whether it was with menu innovations that didn’t resonate with our guests or operational hiccups in new market entries.
From these experiences, we’ve learned the importance of staying closely attuned to our customer’s preferences and the necessity of robust market research before expanding. We’ve also enhanced our training programs to ensure our teams are not only skilled but also adaptable to the evolving dining landscape.
Each ‘failure’ has been a lesson in resilience, reinforcing our commitment to excellence and continuous improvement in service and cuisine.
What was the inspiration behind turning into an entrepreneur
Sohel Memon: The inspiration behind becoming an entrepreneur came from my lifelong love of food and the desire to share that passion with others. I have always found joy in discovering new dishes, flavors, and culinary traditions.
I wanted to bring that joy to people by creating a restaurant that celebrated India’s rich food heritage, particularly in the realm of non-vegetarian cuisine.
It was this passion that drove me to start Sigdi, with the goal of offering a space where people could enjoy authentic, high-quality food in a memorable setting.
Key things to consider before starting a startup?
Sohel Memon: Before starting a startup, it’s essential to have a clear vision and purpose for your business. This vision will guide your decisions and help attract both investors and customers. Conduct thorough market research to understand your target audience, competitors, and market gaps.
A solid business plan, including financial projections and a clear pricing strategy, is critical. Securing enough funding and managing cash flow are also crucial, as is choosing the right legal structure.
Building a strong team, developing an effective marketing strategy, and planning for scalability are all vital elements for long-term growth. Lastly, being resilient and adaptable, as well as being open to feedback from customers, are key factors that will help ensure your startup’s success.
Success tips for young and aspiring entrepreneurs
Sohel Memon: For young and aspiring entrepreneurs, my biggest tip is to follow your passion. When you love what you do, it doesn’t feel like work, and that passion will keep you motivated through the ups and downs of entrepreneurship.
Resilience is equally important; you will face challenges, but staying focused on your vision will help you overcome them.
Building a reliable, motivated team is also critical. A strong team can help you move your business forward. Keep learning, stay adaptable, and never stop evolving. And most importantly, always keep your customers at the center of your business; their feedback is invaluable for growth and success.
What are some of the biggest mistakes made?
Sohel Memon: In the journey of building our restaurant chain, we’ve learned from a variety of experiences. Perhaps the most significant lessons came from times when we expanded too quickly without ensuring each new outlet maintained our high standards of quality and service. We’ve since adjusted our approach to prioritize quality over speed of growth
Mr. Memon’s dedication to maintaining tradition while embracing innovation has solidified Sigdi’s place in Gujarat’s culinary scene. As the brand continues to grow, his passion for food and excellence remains at the heart of its success.
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