Indo-Chinese food has always been a crowd favourite , a go-to for everything from late-night cravings to college canteen lunches. But despite its popularity, it’s rarely been treated with the same thought or polish as other cuisines. That’s where MAPO comes in.
Launched in Chennai, MAPOis a new-age brand that’s focused on doing Indo-Chinese right. The food is fast, familiar, and full of flavour , but behind the scenes, it’s built on serious kitchen discipline. Sauces are made in-house, momos are hand-rolled daily, and each dish is wok-tossed to order.
MAPO’s menu doesn’t try to reinvent the wheel. Instead, it delivers exactly what people want – chilli paneer, Manchurian, momos, noodles , in a format that’s clean, efficient, and consistent. It’s a tightly-run model that’s already gained traction, with three outlets in Chennai (including a flagship on TTK Road) and more in the pipeline.
The team behind MAPO has over three decades of experience in F&B, and their approach is simple: celebrate what works, keep the quality high, and meet people where they are , whether that’s a sit-down meal, a takeaway, or a quick delivery.
With growing demand, plans to scale, and a loyal base in place, MAPO isn’t just riding a trend. It’s building a category.
