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Storiesthatstir
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Swiggy is celebrating it's eighth anniversary and so, it wanted to celebrate some of its earliest restaurant partners! This story is all about the grit and resilience of Bangalore's Suryawanshi.
How does one get through two massive setbacks but still persevere? Ask the Shubham duo of Chandigarh's Prashadam, who with the help of Swiggy's Anmol Kataria found success.
There’s joy in starting small and making it big — ask Gagan Soni, the restaurateur who owns Namak Shamak and he’ll tell you.
Born to a farming family, in the village of Dhule, some 180 kms from Nashik, Vilas Desale had one dream — to start his own business. His family however wanted him to stick to farming. 
When Vijay Gulia couldn't find "authentic" food of his choice in Dehradun, he simply started his own kitchen. Here's how Swiggy's sales manager helped him.
This is a story of how one man did everything he could to save his  family business backed by Swiggy’s sales manager.
Swiggy’s account manager Pradyumna Panda explains all the spices that went into making Garam Masala a successful restaurant in Odisha’s Temple City
When Vibin Santhanadoss took over the account of the decades old restaurant Guest Hotel in Chennai, he knew the task ahead was not going to be as soft as, well, the idlis they serve. 
Soorya Sahu, Swiggy’s Account Manager, takes us through what went into helping a business with a great menu reach bigger heights
When a restaurant brand has a well-curated menu, great brand presence and a product that sells like, well hot pizza, it becomes difficult to take it to another level. But, for Swiggy’s Key Account manager Nikhil Naikpawar, this was just a project he was waiting for. 
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