Swiggy was recently in the news for acquiring Dineout — India’s dining out restaurant tech platform. What happens when two companies with humble beginnings, a love for all things food, convenience, and an employee-first philosophy join-hands?

If there’s anything that truly defines Abhishek Raj, it is the belief that questions hold more power than anything else. And to get them answered is his ultimate mission.

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. 

Heading one of the niche technical roles, in a profession where women occupy a significantly small space, Goda Doreswamy is clearly the leading lady at Swiggy.

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

Here’s how Swiggy's account manager Abdhul Nisham helped Junaid and Krishnapriya take their small kitchen to greater heights.

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. 

By Akshita Changan At 12.15 a.m. 64 kms away from my destination, with the temperature dropping to 17 degrees, my bike ran out of fuel and came to an abrupt halt.        It was a quiet night with no one in sight. My brother and I waited by the roadside figuring out a way to reach...