Tucked away along the Ponda–Margao highway in Borim, Foodlab_Goa is winning hearts with its fresh flavours and homely vibe. The Goan explores how Gaurang Shinde and his wife Madhura turned their passion for good food into a growing local favourite, built entirely from scratch.
For some, opening a food venture may appear to be a straightforward way to make money. But for others, it is so much more than just a business opportunity. Very few possess the genuine passion to create food with their own hands and serve it with pride.
Gaurang Shinde and his wife and business partner, Madhura, are among those few.
Driven by determination, hard work, and a shared dream, they have transformed Foodlab_Goa into a thriving community of loyal customers who keep coming back, not only for the food but for the heart and soul behind it.
“It was never just about making money for us,” says Gaurang. “We wanted to create something real, something people could trust and enjoy.”
With no culinary background, no formal training, and no clear roadmap, the couple dove into a world they barely knew, armed only with YouTube tutorials, online courses, and a relentless drive to make it work.
“We failed so many times, but every mistake taught us something new,” Gaurang shares. “We didn’t know how to cook professionally, but we knew how to dream big.”
The name “Foodlab” wasn’t chosen by accident. It reflects the months of experimentation the couple spent refining their recipes before finalising the menu.
“We literally treated our kitchen like a laboratory,” Gaurang explains. “We kept testing different combinations, failed, and tried again until we got it right.”
They spent nearly 8 to 10 months perfecting their offerings, sometimes struggling, always learning, and constantly pushing forward.
From the outset, they made a conscious decision to steer away from traditional Goan fare like ros omelette and cafreal, which were already abundant across the state.
“If we ever serve a Goan delicacy, we make sure it tastes at least 90% like the original,” says Gaurang. “Otherwise, there’s no point adding it to the menu.”
Instead, they introduced global favourites such as burgers, fried chicken, and wraps, made healthier and more affordable for their local community.
“We wanted to offer people the kind of food you'd usually find with big brands, but with better quality and at a price that’s accessible,” he adds.
The response has been overwhelmingly positive. Customers rave about the juicy burgers, tender chicken wings, and perfectly crisp fries. They also consistently praise the café’s quality, freshness, generous portions, and value for money, often describing it as one of the best places for a satisfying meal that doesn’t burn a hole in the pocket.
Visitors frequently mention the café’s warm ambience and the personal touch provided by Gaurang and Madhura themselves.
“We genuinely enjoy interacting with our customers,” Gaurang says. “When they leave happy, it’s the best reward for us.”
From the beginning, Gaurang was determined to avoid the common pitfall of over-reliance on chefs.
“I wanted a chef-less model,” he explains. “I knew that depending on one person for quality could cripple the business if something went wrong.”
They meticulously documented every recipe, created standard operating procedures (SOPs), and trained themselves first before bringing in staff.
“We made sure anyone, even without experience, could be trained to maintain the quality we wanted,” Gaurang says.
This approach saved significant costs and ensured consistent output.
Despite being located in Borim, far from the busier city centres, Foodlab_Goa slowly carved out a loyal customer base, solely through word-of-mouth.
“We never did aggressive marketing,” Gaurang notes. “Our customers became our promoters. Their satisfaction was our best advertisement.”
Today, people from Ponda, Margao, and even further areas make the trip to Foodlab_Goa, which is proof of the reputation they have built. For those unable to make the journey, the café ensures they don’t miss out by offering delivery through Swiggy and Zomato.
“Fresh supplies, freshly made food, and no shortcuts. That’s how we ensure quality every single day,” Gaurang affirms.
Foodlab_Goa follows a strict Make-to-Do (MTD) system, serving every dish fresh, never reheated.
To aspiring Goan entrepreneurs, Gaurang offers straightforward but invaluable advice:
“Do proper market research before you start,” he says. “Understand the spending capacity of your area and create demand for something unique.”
He also stresses the importance of keeping investments low initially and growing organically.
“Even if you have funding, don’t jump into buying a franchise blindly. Build your own brand,” he advises. “And make sure you know how to run your kitchen yourself. Never depend completely on others.”
For Gaurang and Madhura, this is just the beginning. Foodlab_Goa has its sights set on expansion, and they’re now working on incorporating authentic Goan dishes into their menu.
“We see Foodlab growing with us,” says Gaurang, with pride.
Their journey proves that passion, persistence, and a willingness to learn can turn even the most unlikely dream into a thriving reality.
At Foodlab_Goa, every plate carries the flavour of hard work, and a dash of heart.
