24-YO Woman Quit Her Job To Sell High-Protein Bowls From A Vegan Cloud Kitchen That She Runs From Her Bengaluru Flat - Clocks Rs 50k/Month

If protein deficiency in India, an unwavering desire to start something from the ground up, and a dash of veganism had to come together, it would look something like The Miska. 

It is a vegan cloud kitchen that sells high-protein bowls and meals with hero ingredients like tofu and tempeh.

“Oh, there are plant-based protein shakes and vegan desserts as well. I started this cloud kitchen after carefully analyzing the dearth of plant protein and vegan dishes in the market. Then, if restaurants serve bowls, they are mostly high in carbs. My venture solves all of these gaps,” Drishti Singh, founder of The Miska, tells Startup Pedia in an exclusive interview.

Founded in 2025, The Miska is a Bengaluru-based vegan cloud kitchen that serves healthy and fresh high-protein salad bowls and meals. It is currently averaging 10-15 orders every day and clocking approximately Rs 50,000 in monthly revenue. 

THE BACKGROUND 

Born and raised in Delhi, Drishti Singh, who is currently 24 years old, completed her schooling at a school in Dwarka. 

Later, she pursued her graduation in agriculture from Lovely Professional University in Punjab.

Right after college, she relocated to Bengaluru. 

“In September 2024, I shifted here with a very clear intention to start something of my own. I took up a job to find initial stability in the city and have a financial cushion. By March 2025, I quit it and decided to conduct market research and discover some gaps I could address,”Drishti Singh tells Startup Pedia. 

One year ago, she turned vegan and started cooking all her meals from scratch. 

In March 2025, while living in Bengaluru, she noticed the same problem she had faced before: the dearth of easily available vegan and balanced meal options in the market. Everything depended on dairy and cheese.

“Lots of vegetarians and even non-vegetarians were complaining about the paneer quality in the restaurants. Any outside food that claimed to be healthy was actually loaded with carbs,” the young entrepreneur says. 

To plug these gaps, Drishti decided to create something wholesome and vegan in the form of balanced bowls, with tofu as the hero product. 

This was the start of The Miska in July 2025. 

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JOURNEY AND CHALLENGES: ONE LOAN, MONTHS OF SOLITUDE, COSTING ISSUES

To fund her cloud kitchen venture, Drishti Singh took a loan of Rs 2 lakh from the bank.

She revealed the breakdown of the amount:

• Most of it was spent on the security deposit and rent of her flat (from which she now runs The Miska)

• The other chunk was spent on buying a cylinder, a table counter, and utensils. 

• Rs 10,000 went into inventory costs.

• She set aside a small amount for the salaries of the part-time workers she planned to hire.

Initially, the small business founder wanted to operate out of a shop in Bengaluru. But the rental prices as well as deposits exceeded her budget. 

Next, she started looking for an apartment. 

“I had to speak to multiple brokers and house owners and let them clearly know that I'd be operating a vegan cloud kitchen from the flat. After multiple rejections, I finally found an apartment. Then, I spoke with my flatmates and reached an arrangement with the kitchen timings, tidying up, etc,” entrepreneur Drishti Singh tells Startup Pedia. 

Then, storage was another challenge. Having just one fridge to herself, the vegan cloud kitchen owner quickly realized that she would have to operate out of very small quantities. 

Cost-cutting, according to Drishti, has been another significant challenge. 

When she started The Miska, she didn't have the budget to buy bulk quantities of items like tofu, tempeh, and oat milk. 

“That simply wasn't possible for me. So I had to buy in small quantities. Again, no margin and very little scope for cost-cutting. Fortunately, in some time, due to my content on Instagram, I received brand partnerships with Dancing Cow (an oat milk brand) and Hello Tempayy (a tempeh brand),” Drishti shares.

Other than that, personal challenges like giving up on social life and eliminating personal expenses came up.

“My social life is zero right now,”she laughs.

Since The Miska is a fairly new vegan cloud kitchen venture, staying online and active on Zomato and Swiggy is important. Additionally, since it is run out of Drishti’s apartment, leaving it and going outside is not an option. Her workers, currently, only work on a part-time basis.

“Last year, I didn’t go home on Diwali. Staying relevant on food ordering applications is an uphill battle: you can’t just shut down on special occasions. Being inactive or sparsely active on these apps makes you get a shadow ban. And that means? Lower visibility. Something that I just cannot afford at the moment,”Drishti Singh opens up.

After obtaining the FSSAI license, the young entrepreneur set up her menu, clicked pictures of the dishes, edited them using AI tools, and designed her venture’s logo herself.

For the packaging, she contacted a nearby vendor and got kraft paper bowls with plastic lids.

“My packaging is mostly paper-based,” she adds.

The Miska eventually got onboarded on Swiggy and started taking orders via the food delivery application. Drishti also took direct orders and delivered them to customers using Porter or Rapido.

Recently, the vegan cloud kitchen has onboarded itself on Zomato as well as Ownly (a food delivery app under Rapido).

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THE MISKA: PROTEIN-PACKED BOWLS DELIVERED FAST AND FRESH

Currently, The Miska operates as a vegan cloud kitchen running in Bengaluru, BTM Layout.

It offers high-protein, plant-based, balanced bowls with tofu and tempeh as the hero ingredients. The menu offers a variety of dishes such as Tempeh bowl in spinach coconut cream, Shahi Tofu bowl, Peri Peri Tofu bowl, Mexican Burrito Bowl with rajma and paneer, Avocado toast, plant-protein shakes, chickpea chaat, sweetcorn chaat, and vegan desserts.

Everything, except the vegan desserts, is made by Drishti in her Bengaluru flat. The target audience consists of corporate employees, busy working professionals, and people who prioritize going to the gym and working out every day.

“Bengaluru is a busy city. Everyone has something to do or another. More and more people have started looking for easily accessible healthy meals for lunch and dinner. The bowls that I am offering are an easy-to-eat option, packed with protein and fibre,” the small business founder explains.

Currently, Drishti describes California Burrito as her competitor. However, she says that the brand uses fried chicken and paneer, while The Miska prioritizes fresh, non-fried, healthy items.

THE UNIT ECONOMICS OF THE VEGAN CLOUD KITCHEN

The Miska’s price ranges from Rs 100 to Rs 400.

For an average order value of Rs 250, the young entrepreneur revealed the cloud kitchen’s unit economics breakdown:

• Rs 75 goes into the raw ingredients and packaging costs

• Rs 50 is the food delivery application’s commission 

• Rs 12.50 is the staff cost

• Rs 25 is taken up by kitchen operations, equipment, etc

• The marketing and discount costs range anywhere between Rs 5 and Rs 12.50

• The net profit is anywhere between Rs 75 and Rs 82.50

Presently, 40% of The Miska’s orders come in via Swiggy, 40% are direct orders that are placed on WhatsApp, and the remaining come from Zomato and Ownly.

THE CONTENT GAME

Since the beginning of The Miska, small business founder and vegan entrepreneur Drishti Singh has been consistently posting reels on Instagram. She has close to 27.8 thousand followers on the social media platform.

Earlier, she was being more product-centric and recipe-centric in her approach, but now she has pivoted to showing her behind-the-scenes journey as the founder of a vegan cloud kitchen venture.

“A large chunk of my audience is females who are either working women or housewives. I am grateful that my content is able to inspire them to start something of their own from their house. People are relating to my journey now. I have also started a Rs 1 crore in one year challenge on social media,”Drishti Singh tells Startup Pedia.

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GROWTH OF THE MISKA

In July, when Drishti’s vegan cloud kitchen venture had just started, she was catering to roughly two to five orders every week.

In August, the picture remained the same. Sometimes, there were days when zero orders came in.

In September, during Durga Puja, the small business founder set up a healthy bowl stall, where she catered to thirty to forty orders every day. 

“I made sales worth Rs 15,000 purely from that stall. It was also an important event where I was able to collect honest customer feedback,” Drishti notes.

By October, the order number surged to three to five every single day. An Instagram reel had gone viral, and more and more people started ordering from her via Swiggy and the direct order medium.

Since December 2025, The Miska has been catering to approximately ten to fifteen orders on a daily basis.

From a monthly revenue of Rs 19,000 in October, the vegan cloud kitchen clocked Rs 44,000 in December 2025.

For January 2026, Drishti Singh is looking to close the month at Rs 55,000.

“When you start something of your own, a lot changes internally as well as externally. And then the remaining journey is about making peace with the changes while staying true to the ‘why’ of what you started. For me, entrepreneurship is a priority. Doing something in the field of veganism and health is giving my life real meaning. I am looking forward to scaling The Miska further,”the vegan entrepreneur signs off.

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