Ramesh Sharma
Head Chef & Founder
Sunita Sharma
Kitchen Manager
Vikram Sharma
Operations Head
Priya Patel
Front of House Manager
In 1995, Ramesh Sharma left his hometown of Lucknow with ₹40,000 in savings and a notebook full of his mother's recipes. He opened a tiny 10-seater dhaba near Andheri station — no signboard, no menu card, just a blackboard and the aroma of slow-cooked dal. Word spread. Within a year, the queue stretched past the station. Today, Annapurna Kitchen seats 120 guests across two floors, but the kitchen still runs on the same principle: fresh ingredients, hand-ground spices, and no shortcuts.
Ramesh Sharma opens a 10-seater dhaba near Andheri station with ₹40,000 and his mother's recipe notebook. Dal and roti only.
Moved to the current Station Road location — 60 seats, a tandoor oven, and the first printed menu. Added South Indian breakfast by popular demand.
Vikram Sharma returns from hotel management school and introduces online ordering, modern plating, and the weekend brunch menu.
Pivoted to delivery during the pandemic. Launched vacuum-sealed meal kits that sold 10,000 units in the first month across Mumbai.
Expanded to 120 seats with a rooftop section, live kitchen counter, and a dedicated events floor for weddings and corporate dinners.
“Good food cannot be rushed. Our kadhai paneer simmers for forty minutes, our nihari for twelve hours. The clock does not decide when the food is ready — the food decides.”
Head Chef & Founder
Kitchen Manager
Operations Head
Front of House Manager
28
Years of Legacy
3
Generations
50+
Staff Members
1M+
Meals Served
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