The TWisted
Indian Story

How it all started

“We started from scratch,” says Andy, who explains he and Priya invested in their first franchise – a Subway – in 2003, which Priya operated for about 5 years, before starting a Mexican QSR Franchise in 2008, which was in its infancy.

Within six months, the head office was so impressed that they got them to train and improve the processes of the other locations as well. Priya went on to train several new franchisees for this brand; teaching them best practices, business analysis, and equipping them with various business tools to become a successful franchisee.

success is addictive

a pivotal moment.

When the Mexican brand was sold in 2013, it felt like a calling to create their own brand. “We knew we were such a big part of their success, that we could do this on our own and come up with a concept and achieve one of Andy’s dreams,” says Priya.

One day she saw a news report showing obesity and cancer were on the rise as processed foods were hurting the health of Canadians. Priya set to work on a menu and concept. “At that point, I knew I wanted to come up with a concept of a Quick Serve Restaurant (QSR) that didn’t contribute negatively to customers’ health,” she says.

She knew she wanted to do something in the Indian space that included ingredients such as turmeric and other Indian spices that are aromatic (and not spicy), and menu that delivered health benefits to their customers. “I was determined to provide real food that was good for society, good for humanity and good for business – and also not done before,” says Priya.

Having made the decision to put the wheels in motion for their own restaurant, Priya set to work on a menu and concept. One day she saw a report on the news that covered how obesity and cancer were on the rise as processed foods were hurting the health of Canadians. “At that point, I knew I wanted to come up with a concept of a Quick Serve Restaurant (QSR) that didn’t contribute negatively to customers’ health,” she says.

As she planned the menu, she began doing product testing with Andy and her mom before taking their food to Georgian College where students would rate the levels of spice and flavour profile. “When we started getting ten out of ten, we set the recipes we would use,” she explains.

In 2015, they opened their first brick and mortar restaurant. “One thing we had agreed upon was that we were going to use $250,000 of our own money to open our first Twisted Indian Wraps location,” says Andy. “It could be a boom, or it could be a bust, but we knew how to run a business well. Within a few months of operating, the restaurant carried itself.”

With luck, good planning, and good old-fashioned elbow grease the couple opened their second location in 2018; by 2019 they had started to franchise out.

Success is sweet

A growing franchise

Today, Twisted Indian Wraps has 13 locations across Ontario, one in Alberta, and 5 more are in the planning stages.

And they recently signed an 18-store area-rep deal in BC.

Throughout their journey, they have accumulated a wealth of experience. And they are not afraid to share it.

The TWisted Indian Story