A corporate career, a well-paying job and a home they had spent months customising. Nidhi Singh and Shikhar Veer Singh had much of what a young professional couple would aspire to. But in 2015, they decided to give it up to build a business around one of India's most familiar snacks: the samosa.
The decision eventually led to the creation of Samosa Singh, a Bengaluru-based food brand that sought to bring a more organised business model to India's largely unorganised samosa market. Nearly a decade later, the company has expanded beyond its first outlet, built a manufacturing-led operation and attracted external investors. Its valuation was pegged at around Rs 200 crore following a funding extension in January 2025, according to Tracxn data.
Nidhi and Shikhar, both originally from Haryana, met while pursuing biotechnology at Kurukshetra University. After graduating in 2007, their professional paths took different directions.
Shikhar went on to pursue an MTech in Biotechnology from the Institute of Life Sciences in Hyderabad. He subsequently joined Biocon in Bengaluru as an R&D scientist and eventually became a principal scientist.
Nidhi, meanwhile, moved into business development at a US-based pharmaceutical company. Starting with a monthly salary of Rs 17,000, she progressed through the organisation, received multiple promotions and was earning around Rs 30 lakh annually when she eventually left in 2017.