From dim sums to bao buns, Happy Monk is redefining frozen food with premium, handmade Asian small plates. Co-founder Deepthi Nair talks about inspiration, challenges, and the road ahead
What inspired you to start Happy Monk, and how did the idea of specialising in frozen Asian delicacies take shape?
My partner in life and in business, Varun, was really the spark. Back in 2005, he went on a trip to Siliguri and Darjeeling and fell in love with momos. The fascination stayed with him for years. In 2019, he finally quit his job to focus on B2B momo production and supply full-time. Then came the lockdown in 2020, which gave us time to experiment with chefs who specialised in dim sums. The feedback from friends was fantastic, and demand grew organically. Initially, we stayed B2B-focused, but in 2024, with my experience in frozen foods marketing, I thought—why not take these incredible products directly to consumers? That’s how Happy Monk was born.
The name ‘Happy Monk’ is unique. What does it signify?
It reflects the satisfaction and joy food can bring. Our dim sums aren’t just about flavour—they leave you with a sense of contentment. Everything is handmade, and we wanted a name that captured that fulfilling, wholesome experience.
As the brand behind India’s frozen dim sums, what were the biggest challenges in product development and consumer acceptance?
First, the technical challenge: dim sums are far more delicate than momos. Momos use maida, but dim sums use starch for that translucent skin and melt-in-the-mouth texture. Ensuring the dough stayed intact when frozen or transported was difficult—we had to perfect stability. Second, frozen food in India often carries a negative perception, associated with preservatives or poor quality. But once people taste our products, acceptance is immediate. Interestingly, our average order size is three packs, which shows how experimental and open consumers are today, especially post-lockdown.
The frozen food market in India is evolving. What role do premium products play in its growth?
A huge one. Earlier, frozen meant fries, nuggets, or patties. Those brands did the groundwork. Now, with consumers being more experimental, premium players like us are filling the gap by offering gourmet-quality products. Today, consumers are willing to pay for innovation and quality. They’re tired of the same dishes at home or at parties. For us, the challenge is to keep innovating, deliver consistent quality, and stay ahead of changing tastes.
Have you noticed a shift in how Indian households perceive frozen food?
bsolutely. The old belief that frozen food is a compromise is fading, though not completely gone. Many still assume frozen equals preservatives. But science says otherwise—freezing doesn’t need preservatives. Globally, frozen is considered better for retaining nutrition. In India, improved supply chains, modern trade, and even quick commerce platforms have helped change perceptions. Customers are more informed now; they read labels, check brand stories, and make conscious choices. But full acceptance will take time—it’s a longer journey.
You’re currently present in Mumbai. What are your expansion plans?
Yes, right now we’re in Mumbai but plan to scale to eight cities via our D2C model. Retail and e-commerce are also on the cards. We’re beginning with some retail outlets in Mumbai and Pune this month, and then gradually moving into other cities. The goal is to be a national player.
Beyond dim sums, what other products can we expect from Happy Monk?
We’ll stick to Asian small plates and appetisers—bao, Korean starters, and more. Even within dim sums, we already have 20+ varieties and plan to expand further. Customers are asking for vegan options, tofu-based fillings, and even no-onion, no-garlic variants. We want to keep surprising our consumers with new launches every few months while building a strong base nationally.
