US returned ex finance and tech professionals set up food outlet start-up in Ahmedabad

Company Brief

Ahmedabad, May 5, 2016

Three US returned professionals from the field of finance and technology have come together to set up a unique food joint in Ahmedabad under the name of ‘Tahini’. Founded by Alex Hoffer, Andy Hiller, and Siddhant Bhandari, the eatery will offer Mediterranean fare and fresh fruits smoothies.

Tahini – Mediterranean grill and smoothie bar, which draws its inspiration from a Mediterranean eatery near Stanford University campus, California, is a culmination of love for food and entrepreneurial streak of the co-founders who all attended Stanford University for their undergraduate degrees.

Speaking about the food joint, Siddhant Bhandari, a graduate in civil engineering from Stanford who has worked with Lazard in San Francisco and Sequoia Capital in India, said, “We met about 7 years ago during our very first week at Stanford University. We had both just moved to the US – I am from Ahmedabad and Alex is from Switzerland - and quickly bonded over our obsessions for great food & restaurants. It was during that time that we began talking about starting our own eatery. About a year ago, we decided to pursue the dream of opening a food outlet in Ahmedabad that would serve Mediterranean food of the highest quality, all while remaining affordable.”

With prices comparable to other QSR and food chains, Tahini will serve freshly baked pita bread, hummus, falafel, and other signature Mediterranean items.

“Our main item is Rs 140 and you can get a smoothie for Rs 90 (Rs 75 with meal). Moreover, we use premium ingredients and have worked hard to keep costs low everywhere else so that we can focus on the food. We use the same ingredient vendors as the 5-star hotels in Ahmedabad. For example, our smoothies are made from locally sourced fresh fruits – without any syrups or additives. We want to make it a delicious, affordable, and a great experience for our customers,” said, Alex Hoffer, who graduated in Economics from Stanford University and worked as an investment banker and subsequently as an investor at a long/short equity hedge fund named Valinor Management based in New York.

In order to eliminate the use of pre-packaged food or ingredients, the team at Tahini did a good two-three months’ research of local produce and markets to source the freshest ingredients.

Reflecting on the menu selection, Andy Hiller, a Le Cordon Bleu chef, who graduated in Political Science at Stanford University and was a digital marketing expert, said, “We have optimised our menu to fit a fast casual format and cater to large volumes at fast turnaround times. Curated in California and inspired by a couple of legendary restaurants in New York and the San Francisco Bay Area, our selection offers exotic flavors with a local touch. That's what differentiates Tahini from fast food.”

For more information, contact:

Vishal Patel

MOB: 9925111601