Gully Boyz: 2 cultures, 2 cuisines, 1 machine

Gully Boyz is what has been missing from the fast casual space, according to co-founders ​Arjun Meherish and Qasim Farid, who opened the industry's first Indian and Pakistani restaurant just over a year ago in Nashville. Their goal is to offer cuisine from both of their cultures in an affordable and approachable setting. Guests move through a line to build-their-own bowls or Kathi, a roll that starts with a whole-wheat chapati flatbread. They may add basmati rice, mixed greens or naan as well as meat, curry, assorted vegetables, herbs and drizzle sauces.

"In short, we are to South-Asian food, what Chipotle is to Mexican, and Cava to Mediterranean," said Meherish, who left his home in India in 2010 to come to America. He met Farid, who was born in Pakistan and emigrated to Indianapolis in 2001, at a common friend's bachelor party in Nashville. The men quickly bonded over their passion for food and cricket as well as a painful shared history and decided to create a restaurant featuring Indian and Pakistani cuisines and cultures.

"That's unheard of," Meherish told Fastcasual via email.

Although the countries have had their geopolitical and ideological differences since 1947 after becoming independent nations, Meherish and Farid discovered that they were more alike than different. Both men have restaurant backgrounds: Meherish was a managing partner for Morph Hospitality Group, which created Chauhan Ale & Masala House in Nashville, Tennesse, and Farid ran several family restaurants.

"Qasim and his mom opened a restaurant called Chapati in Indianapolis, serving authentic recipes," Meherish said. "We have taken parts of that menu to create Gully Boyz.

"We want people to know about our story and to believe that people from two countries and culture with so much animosity towards each other, CAN and MUST coexist to make this world a better place. We've seen that by and large, people from opposing countries do get along like in our case."

The Nanni is a modern version of the tandoor or claypit oven that makes 200 loaves of fresh bread per hour. Photos: Gully Boyz

The Nanni

Another way the brand stands out is by the use of a modern version of the tandoor, or claypit oven, that makes over 200 loaves of fresh bread per hour.

"We at Gully Boyz call it 'Naani' which in Hindi, means 'Maternal Grandmother,'" Meherish said. "It's a gas and electric-powered machine getting heat from the top and bottom of the disc to bake the bread evenly on both sides."

The machine, which was manufactured in the UK and cost $4,500, allows the restaurant to operate only with two to three people.

"The machine saves labor cost but also takes the requirement of skilled labor away as a traditional tandoor is much harder and labor intensive," Meherish said. "Plus, it's 1200 Fahrenheit so few people like putting their hands in the traditional oven. This machine is very easy to operate and doesn't require a skilled person.

The future

Although Gully Boyz is barely 1 year old, growth plans are underway.

"We have a group of investors that helped us open in the first round, (and we are) looking to raise more cash for expansion and are talking to some potential investors as well," said about future corporate stores in Nashville.

"We've had some interest from other states for franchise as well. We see it as a hybrid model in the future with both corporate-owned as well as franchises."