2026.03.26
Boba Bhai is a QSR chain that combines bubble tea with Korean street food. Since it was founded in 2023 it has passed 92 outlets, and revenue for FY2026 (the year ended March 2026) rose 145% year on year to ₹70 crore.
| Item | Details |
|---|---|
| Legal name | Boba Bhai |
| Year founded | 2023 |
| Headquarters | Bengaluru (Karnataka) |
| Founder | Dhruv Kohli |
| Revenue | ₹70 crore (FY2026, year ended March 2026; up 145% from ₹28 crore the prior year) |
| Net loss | ₹12.5 crore (FY2026; widened 32% from ₹9.5 crore the prior year) |
| Number of stores | More than 92 stores (as of March 2026), over 80,000 monthly orders |
| Total funding raised | About $9.85 million (most recently a ₹40 crore round in March 2026) |
A bubble tea-only shop has a low ticket size and short dwell time. Boba Bhai added Korean-style burgers, Korean fried chicken, rice and noodle bowls, and fries alongside more than 45 bubble tea varieties. It's shifting from a drinks-only shop into a place where people can eat a meal.
Korean food has started selling in India because more people are exposed to Korean dramas and music through streaming. The fact that Korean spiciness isn't far from Indian taste preferences is also part of why it has been accepted.
Revenue grew 145% from ₹28 crore in FY2025 (year ended March 2025) to ₹70 crore in FY2026 (year ended March 2026). At the same time, the net loss widened 32% from ₹9.5 crore to ₹12.5 crore. The company attributes this to upfront investment in new stores.
In March 2026 it raised ₹40 crore (about 4.3 million dollars), bringing total funding to about 9.85 million dollars. 8i Ventures and Titan Capital (Winners Fund) took part, and the valuation came in at five times the previous round. Monthly orders exceed 80,000. For FY2027 it has set a target of 200 to 250% revenue growth.
Reaching 92 stores three years after founding is possible because the stores are small and the kitchen process is simple. Bubble tea is a matter of combining a brewed base with toppings and doesn't require skilled cooking.
This shows a way to launch a new category for young consumers in urban India: rather than replacing an existing eating habit, bring in a foreign food that's already familiar through streaming media and adapt the taste to local preferences.
Japanese food can use the same path. But whether the spice profile fits needs to be checked. Behind Korean food's acceptance was a common thread of chili-based dishes. Japanese food centers on the umami of dashi and is often perceived as bland as it is.
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