Smoky, juicy, spice-coated soya chaap, fresh off the tandoor— it is hard to resist. But would you still dig in if you knew what might be hiding inside it?
In 2022, a Faridabad factory was busted for allegedly making fake soya chaap using refined wheat flour. Police recovered 20,000 kg of maida and 200 kg of fake soya from the unit.
For Delhi couple Prashant and Disha, the incident hit closer to home. They loved chaap, but began wondering: What is actually in the food we are eating?
When food becomes personal
The concern grew after members of their own family fell ill, while doctors repeatedly advised them to increase their protein intake.
Instead of simply giving up on their favourite food, the couple decided to make their own version.
For the next eight to nine months, their kitchen became a testing ground. They experimented with sample after sample, recipe after recipe, trying to create chaap that was both delicious and genuinely higher in protein.
Eventually, they cracked it.
From kitchen experiments to Protein Pantry
The couple launched Protein Pantry, making its chaap with wheat protein, soy flour and rava.
The goal was simple: create food they could confidently serve to their own family.
But the idea found an audience beyond their home.
Juicy, smoky and packed with spices, their chaap has now been served to 30,000+ customers — turning a personal food concern into a growing business.
What began as months of kitchen experiments is now helping thousands enjoy their favourite chaap with a little more protein on the plate.
For Prashant and Disha, the journey wasn’t about creating just another food brand. It began with a simple desire to make the food they loved a little better and turned into a business that is helping more people add protein to their plates without giving up on flavour.
From experimenting in their kitchen for months to serving thousands of customers, the couple’s story is a reminder that sometimes, the strongest startups begin with a very simple question: “Can we make this better?” And when that question is rooted in something as everyday as food, the answer can find its way to thousands of plates.
