Shreh Madan built Burgrill by finding the burger gap others missed

Some people find their calling early; others stumble into it through a series of unexpected turns. Shreh Madan’s story falls somewhere in between—a winding path that led from mixing smoothies behind a bar counter to revolutionising how we think about burgers.

His journey reads like a lesson in staying alert. What started as a bartending gig at a Delhi smoothie bar evolved into something much bigger when he recognised a gap others had missed: the space between fast food and fine dining. That observation became Burgrill, a brand that carved out its own category in India’s competitive food landscape.

There’s something refreshingly honest about how Shreh talks business—whether he’s discussing his Oxford Brookes days, his brief stint in London’s hospitality scene, or that pivotal moment in 2015 when he decided to bet everything on his burger vision.

Today, as he plots Burgrill’s next chapter and nurtures dreams of launching a coffee venture, his approach remains grounded in the same principle that got him started: pay attention to what people actually want, then deliver it better than anyone expects.

With 50+ outlets across India and ambitious expansion plans ahead, Burgrill continues to redefine what a burger experience can be. Rajeev Mokashi, co-founder, TheGlitz sat down with Shreh Madan to explore his vision for bold flavors, innovative menus, and that elusive balance between indulgence and quality that keeps customers coming back.

Rajeev Mokashi: Shreh, could you please share a bit about your background and what led you to venture into the world of F&B?

My professional journey began as a bartender at a smoothie bar named Aloha in Delhi, where I gained my first work experience. My introduction to the F&B industry came through an industrial training program at Radisson Edwardian in London, which was part of my 4-year college course and exposed me to the finer aspects of hospitality. Following that, I decided to take an entrepreneurial path and opened my own café in Indore, Madhya Pradesh. With hard work and dedication, I expanded the café into three locations. Later, I joined my family’s business, which specialised in packaging, pharmaceuticals, and solar panels. In 2015, I returned to my passion for food and beverage and took over a restaurant called London Grill, running it for a year before founding Burgrill.

RM: The burger landscape in India, particularly at the premium level, is quite dynamic. What specific vision or unmet appetite compelled you to introduce Burgrill into this space?

SM: When we started Burgrill, we noticed a clear gap in the Indian burger scene. On one end, there were gourmet burgers at very premium prices, and on the other, mass-market options that were cheap but lacked quality. There was nothing in the middle for customers who wanted something great without burning a hole in their pocket — that’s where Burgrill came in. Our vision was to bridge that gap by offering a mass-premium brand that delivers the quality and experience of international QSRs and high-end cafes, but with a healthier, ingredient-driven menu and accessible pricing.

RM: Beyond navigating a competitive market, Burgrill is celebrated for its innovation and distinct philosophy. Could you articulate what truly sets your offering apart?

SM: While we’ve always aimed to deliver the bold, craveable flavours found in international QSRs, we’ve also been deeply mindful of the Indian palate. What truly sets us apart is our ability to balance both.

To push boundaries and offer something truly unique, we’ve collaborated with culinary trendsetters who bring their own magic to the table. One such example is our recent collaboration with Ramano, whose chilli oil took the internet by storm. Together, we launched the Chilli Oil Ranger Burgers — a fiery, flavour-packed asian line of burgers that delivers international heat, which is part of our menu post a successful Limited time offer.

At the same time, staying rooted in our culture is just as important. That’s why we partnered with MasterChef Saransh Goila, known for his iconic smoky butter chicken, to create Butter Chicken and Butter Paneer Burgers using his signature gravy. It was our way of celebrating Indian comfort food in a whole new avatar.

These collaborations are a reflection of what Burgrill stands for — global inspiration, Indian innovation, and an ever-evolving menu that keeps things exciting for our customers.

RM: What are some of the signatures that best reflect Burgrill’s approach and creativity?

SM: Two of our standout signatures that truly reflect Burgrill’s creativity and innovation are The Future Burger and our classic Chicken Quarter Pounder.

The Future Burger is our bold take on what the future of food looks like — 100% vegetarian, yet unbelievably meaty in taste and texture. Made with our in-house developed Plant based patty, this burger is perfect for die-hard meat lovers who want to explore a guilt-free, plant-based alternative without compromising on flavour. To add to that, we’re proud to mention that we served up India’s first Plant Based Burger in the QSR space.

Then there’s our all-time favorite: the Chicken Quarter Pounder. This one’s a true classic and a Burgrill staple. It’s wholesome, flavourful, and strikes that perfect balance between indulgence and mindful eating. If you know Burgrill, you know this burger — it’s practically our identity on a plate.

RM: Sustainability is clearly a cornerstone for Burgrill, particularly with your impressive focus on plastic-free packaging. What drives this deep commitment?

SM: Our commitment to sustainability comes from a simple, real place — we looked around at the amount of waste generated in the food industry and realized that if we don’t make a change, who will? As a brand built for Gen Z and young India, we knew we had to do better.

That’s why we made the conscious decision to only use 95% plastic-free, reusable or recycled material across all Burgrill outlets. We want to be the kind of brand that sets the tone for what the future of food service should look like: mindful, responsible, and transparent.

We’re not perfect yet — but we’re proud to say we’re almost there. And we’re actively working to become 100% plastic-free, because we genuinely believe that sustainability isn’t just a trend — it’s a responsibility.

RM: Looking ahead, as Burgrill continues its remarkable growth trajectory and with new ventures, what excites you most about the brand’s next chapter?

Our next big step is the launch of our new brand — The Sausage Fest — which will bring India its first dedicated range of hot dogs and sausages on a stick, made in our own unique style. It’s going to be an affordable brand that combines great taste with playful energy, crafted especially for the Gen Z crowd. We can’t wait for everyone to be part of it, really soon.