From the bustling streets of Nagpur to vibrant communities in the United States, Vishnu Manohar’s Vishnuji Ki Rasoi has grown into a beloved chain of seven outlets, serving homestyle Maharashtrian thalis and Punjabi delights. Launched in 2009, this family-run venture not only preserves regional culinary traditions but also introduces them to international audiences, fostering cultural connections through food in an era of global migration and culinary curiosity.

Roots in Nagpur: A Chef’s Humble Beginnings

Vishnu Manohar, born on February 18, 1968, in Nagpur, Maharashtra, grew up in a creative household. His father was an artist, and young Vishnu assisted with decorations and artistic tasks, sparking an early interest in aesthetics. Drawn to the film world by inspirations like Amitabh Bachchan’s movies, he initially explored fine arts but pivoted to the culinary field, driven by a passion to “tickle the taste buds of Indians.”

Manohar’s career took off as an executive chef in the Manohar Group, a leader in professional catering services across Pune, Nagpur, Aurangabad, and Thane. His early ventures included two failed projects, but resilience led to success. In 2009, he established Vishnuji Ki Rasoi in Nagpur’s Central Bazar area, near Kachipura and Bajaj Nagar Square. The restaurant quickly became a local landmark, offering unlimited thalis for around Rs 200-350 per person, featuring live chapati counters and traditional dishes like zunka bhakar, patal bhaji, and gulab jamun.

Building the Brand: Expansion and Authenticity

The Nagpur outlet’s popularity, marked by its welcoming atmosphere and authentic flavors, prompted expansions within India. Outlets opened in Pune’s Erandwane and Pimpri areas, Latur, Panvel, and Satara Road, emphasizing Maharashtrian specialties such as thaalipeeth, misal pav, and varan bhaat. Despite Manohar’s strict vegetarianism, the menu includes non-vegetarian options prepared by his team, alongside Punjabi staples and Jain-friendly choices.

In 2019, Vishnuji Ki Rasoi made its international debut with an outlet in Sunnyvale, California, followed by one in Irving, Texas, in April 2020—amid the pandemic. A third U.S. location in Allen, Texas, joined in 2023, focusing on vegan and vegetarian plates from across India, including Maharashtrian thalis, chaat, and Indian-Chinese fusion. Manohar also operates 25 cloud kitchens in Texas to meet delivery demands.

The chain’s growth reflects a deliberate focus on homestyle cooking. “We serve the best Maharashtrian and Punjabi food in a perfect ambience,” states the official website, highlighting items like crispy rumali roti and paneer kathi rolls. Priced accessibly—such as $13.99 weekday lunch buffets in the U.S.—it appeals to families and professionals alike.

Vishnuji Ki Rasoi Outlets Overview

Location	Type	Key Features
Nagpur, Maharashtra	Original Outlet	Thali concept, live counters, cultural events
Pune (Erandwane & Pimpri), Maharashtra	Franchise	Unlimited Maharashtrian meals, evening hours
Latur & Panvel, Maharashtra	Franchise	Regional specialties, family seating
Sunnyvale, California, USA	International	Bay Area delivery, catering up to 20 miles
Irving & Allen, Texas, USA	International	Pure veg focus, lunch buffets, cloud kitchens

Source: Company website and Zomato listings cited in The Times of India and Dallas Observer.

Culinary Achievements: Records and Recognition

Manohar’s fame extends beyond restaurants through his record-breaking feats and media presence. Holding 25 world records, including the largest veg kabab, paratha, and puranpoli, he recently set two more in October 2024: making 14,174 dosas in 24 hours and the longest non-stop dosa session at Vishnuji Ki Rasoi in Nagpur. Previous highlights include preparing 7,000 kg of misal in Pune in 2021 and 375 kg of rice delicacies from 75 varieties in 2022 to mark India’s 75th independence anniversary.

A prolific author with over 55 cookbooks, including one for the Maharashtra government’s “Maharashtrachi Khadya Sanskriti,” Manohar hosted the cooking show “Mejwani Paripoorna Kitchen” on ETV for 14 years. He serves as Professor Emeritus at MGM University in Sambhaji Nagar and a jury member for the Annapoorna Awards. In October 2025, he was named India’s fourth-richest chef with a net worth of Rs 40 crore, the only Marathi in the top 10, per The Times of India.

“This journey is more than a record; it’s a testament to willpower,” Manohar said during his 2024 dosa marathon, crediting family and fans for his energy despite health challenges like chikungunya.

Global Impact and Future Plans

Vishnuji Ki Rasoi’s international push addresses the diaspora’s craving for home flavors while educating newcomers on lesser-known Indian cuisines. In the U.S., it highlights Vidarbha region’s specialties, like masala eggplant and fried vadi, amid a growing interest in plant-based eating. The chain creates jobs and promotes sustainable practices, such as using banana leaves for serving.

Manohar’s efforts matter in preserving Maharashtrian heritage amid urbanization, where traditional recipes risk fading. By blending authenticity with accessibility, the brand supports local farmers—evident in events showcasing rice varieties—and inspires young chefs. As the only Marathi in India’s top culinary earners, his story underscores regional pride in a competitive industry.

Looking ahead, Manohar plans “Rasoi Express,” a franchise dedicated solely to Maharashtrian food, alongside more U.S. expansions and record events. “These have a longer shelf life, and a global audience can taste the flavour of Vidarbha,” he told The Times of India in 2025.

In a world of fusion trends, Vishnuji Ki Rasoi reminds us that true innovation lies in honoring roots—one thali at a time.