Latest posts
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The “Quality or Quiet” Rule
Mahendra’s final advice in his interview was a stern warning: “Maintain quality, or customers won’t come back.” In a city like Mumbai, word-of-mouth travels faster than any social media ad. We believe that every single scoop is an advertisement for the next one. This is why we invest so heavily in self-manufacturing and premium syrups.
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The Colaba Market Connection
While our truck is our “mobile warrior,” our permanent shop in Colaba Market is our anchor. Colaba represents the old-school soul of Mumbai’s food culture, and being a part of that fabric for nearly 30 years is a point of great pride for us. The Colaba shop allows us to maintain deep roots with the
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200 to 400: The Volume Game
Serving 400 customers from a single tempo during a 12-hour window is an operational feat. It requires a “flow state” where every move is calculated. One person handles the intricate assembly of the Faloodas, while the other manages orders and payments. Maintaining this volume without letting the quality slip is where our 26 years of
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The Infrastructure of Cold: Beyond the Scoop
Selling ice cream is technically harder than selling almost any other street food. Unlike a snack stall that just needs a stove, we require a constant, stable supply of electricity to power our industrial-grade fridges. This blog explores the “unseen” side of our business: the logistics of cold storage. From ensuring the Mira Road batch
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The Kesar Pista Love Letter
While we offer a wide variety of modern flavors, Mahendra’s personal favorite remains the Kesar Pista. It is the flavor that best represents the classic Indian dessert palate—regal saffron paired with the earthy, nutty crunch of pistachio. Trends in the ice cream world come and go, but Kesar Pista is timeless. It was a favorite
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Location, Location, Location: Mahendra’s Top Advice
Mahendra’s top piece of advice for any aspiring entrepreneur is simple: “Choose a public location or a residential area.” In the mobile food business, your location is your marketing. Whether it’s the historic Colaba Market or the breezy promenade of Marine Drive, our spots are chosen because they are high-traffic hubs where people are already
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The Signature Dish: The Legend of Rabdi Falooda
If you look at our sales data, one item consistently reigns supreme: The Rabdi Falooda. It is a complex symphony of textures—silky vermicelli, crunchy nuts, and cooling basil seeds, all drenched in our slow-cooked Rabdi. The secret is in the Rabdi itself. Because we manufacture it ourselves, we can ensure it has that “home-style” thickness
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The Brotherhood Bond: Mahendra and Ramchandra
The engine of Shri Krishna isn’t just the tempo’s motor—it’s the partnership between Mahendra Lakshman Bhati and Ramchandra Hariram Teli. Operating a high-volume business in the cramped confines of a food truck requires more than just professional skill; it requires total synchronization. From managing the morning production in Mira Road to handling the chaotic midnight
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The Syrup Secret: Why Malas Makes the Difference
Quality is a collection of small choices. One of the non-negotiable choices we make is using syrups. In a street food market where many vendors opt for cheaper, synthetic alternatives, we stick to the brands that provide authentic fruit flavor. Whether it’s our signature Guava special or the rose syrup in our Falooda, we believe
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The Winter Struggle: Surviving the Low Season
While the summer heat is our golden era, we have to be realistic about the climate. The months of December and January bring our biggest operational challenges. As the temperature dips, so does the natural craving for ice cream. Running a 12-month business requires careful seasonal forecasting. Mahendra’s philosophy is to use the high-volume summer
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The Two Worlds of Churchgate: Office vs. Leisure
From 12:00 PM to 12:00 AM, our truck witnesses the transformation of a city. During the daylight hours, we are a functional escape for office workers in the Churchgate and South Mumbai area, looking for a quick hit of cold sugar to survive the work grind. However, after 10:00 PM, the atmosphere shifts entirely. The
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The Mira Road Engine: Why Self-Manufacturing is Key
At Shri Krishna, we operate differently than most vendors. While many resell mass-produced commercial brands, we are the manufacturers. Everything we serve is crafted at our dedicated company facility in Mira Road. This vertical integration is our greatest competitive advantage. It gives us absolute control over the “DNA” of our product—the exact thickness of the
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The “Post-Meal” Strategy: Why We Skipped the Maggi
A common question we face is: “With so many people on the streets, why not sell quick snacks like Maggi or sandwiches?” The answer lies in our strategic focus on the “after-meal” experience. Most street vendors compete for the lunch and dinner rush, but we wanted to own the most rewarding part of the day.
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The Lean Startup: Why We Chose the ₹3 Lakh Tempo
In the high-stakes world of Mumbai real estate, opening a permanent shop is a massive financial commitment. With furniture and premium location costs, a shop can easily set a business back by ₹7 to ₹8 lakhs. Mahendra Bhati, however, saw a more agile path to success. By investing roughly ₹3 lakhs into a mobile “tempo,”
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The 1996 Blueprint: How Our Legacy Began
Thirty years ago, the landscape of Mumbai’s street food was a different world, but the city’s humidity and the collective craving for a cold treat remained constant. Our story officially began in 1996 when Mahendra’s uncle (mama) laid the first bricks of what would become a dessert empire. Passing the torch to Mahendra Lakshman Bhati