Thunder Hospitality was founded in 2022 with a clear vision: set the benchmark for hospitality in India. From service and cuisine to design and accommodation, the mission is to redefine excellence at every touchpoint.
A dynamic, diverse team powers the brands and experiences. Every member’s unique background enriches perspective and drives innovation. With a business-first, vertically integrated model, Thunder controls every phase—ideation, design, construction, and operations—ensuring unmatched consistency, quality, and speed to market.
At Thunder, the promise is simple: every interaction is memorable, every experience unmatched, and every stay exceeds expectations.
Design, launch, and operate destination-worthy bars and restobars featuring craft cocktails, curated spirits, and experiential programming. End-to-end in-house concepting, staffing, training, and operations deliver profitable, compliant, venues tailored to audiences.
Produce and retail premium Indian sweets, namkeens, and Western desserts under the Mithai Mahal banner. Hygienic, FSSAI-compliant kitchens, attractive packaging, and collections drive repeat purchase across outlets and corporate channels.
Build scalable, vegetarian QSR formats like Doccha, delivering South Indian favorites with consistency, speed, and value. Modular menus, streamlined operations, and data-led decisions enable multi-location rollouts and superior unit economics.
End-to-end vegetarian and mixed-menu catering for weddings, corporate events, and private gatherings. Chef-led menus, live counters, bar services, and professional crews ensure seamless execution, presentation, and guest satisfaction at scale.
Seasonal gifting and bulk orders for corporates, retailers, and events. Custom assortments, branded packaging, pan-India logistics, and quality control make large-format gifting effortless, and impressive for employees, clients, and partners.
End-to-end white label manufacturing for sweets, snacks, and ready-to-eat products. Recipe development, trial runs, packaging, and compliance delivered under your brand, with capacity, consistent quality, and confidentiality in every engagement.
Mithai Mahal
2023
A distinctive, purely vegetarian multi-cuisine restaurant offering all-day dining across South Indian, North Indian, Continental, and Pan-Asian menus—alongside an extensive selection of Indian sweets, namkeens, and select Western desserts. Spacious, inviting, and perfect for family gatherings. Three outlets and growing, with an unwavering focus on quality ingredients and exemplary service.
Tales of Flamingo
2024
India’s first Socio-Bar—designed for socializing, memories, and connections. Expect DJ nights, karaoke, games, dating events, and parties. A diverse menu spans Indian, Continental, Pan-Asian, and Italian. The cocktail program celebrates Bengaluru’s native ingredients, crafted by expert bartenders. 150 seated, 250 standing.
Skyroot by ToF
2024
A nature-inspired pub and restobar spread across 7,000 sq ft, featuring a serene pond, a soaring 20-foot tree installation, and curated live acts. Known for one of Bengaluru’s best ambiences—craft beers, special cocktails, and elevated comfort food included.
404 by ToF
2025
An 8,000 sq ft Koramangala pub with more than meets the eye: a private dance floor, gaming area, fantastic music, and the chillest vibe in Bengaluru. Designed for people to get “lost in a good time”—something for everyone, at a great price.
Doccha
2025
Dosa, Chaat, and Chai—Thunder’s flagship pure-veg South Indian QSR. Open 7 am to 1 am, serving dosa, appam, idli, pongal, and more. Think South Indian darshini meets New York deli: clean, modern interiors and elevated fast-casual service.
The Upper Deck
2026
Thunder’s flagship brewery project—coming soon. Designed to unite precision brewing, culinary pairing, and design-forward spaces for India’s next great beer destination.
Founder & Director
Chief Executive Officer, Thunder Retail
Chief Operating Officer, Thunder Retail
Chief Financial Officer
Chief Marketing Officer, Thunder Retail
Chief of Programming
Chief of Design
Group Head Chef