Delectable food at
Affordable rates

Who We Are

Welcome to Momo & Me

Momo & Me brings to the classic momos a new twist, with delicious flavourful baked momos. With our culinary expertise and desire to reinvent the momo space, we introduce freshly baked momos with unique twists and turns in every bite.

With a solid presence spread over 3 countries (India, Maldives, and Saudi Arabia), Momo & Me is rapidly expanding its reach across India and overseas, bringing the joyous opportunity to relish our momos for food enthusiasts around the globe. Join us on this flavorful journey and indulge in the irresistible charm of Momo & Me.



Harris Ali BB
Founder & Managing Director

Harris Ali BB, 37, Founder and Managing Director of 11THZENSE FOODS PRIVATE LIMITED, started his business journey in the food industry after completing his MBA from Christ College, Bangalore. Armed with dynamism, youthful enthusiasm and an entrepreneurial bent of mind, he then studied new markets to create a number of trendsetting brands like Naga’s, Hottey Smokey, Momo & Me, Kababji Café, Fujian Express, The Duke of Juices, Tea Point, Juice O Juice, and Hoy Punjab.

An exceptional entrepreneur and a market leader, Harris Ali BB is known for his diverse set of competencies. Successfully dealing with challenges like complexity, ambiguity and the unknown are his superpowers. He is the man behind several big brands in the food industry. His capabilities to maximize investment per square foot, get faster ROI, and provide richer customer experience at pocket-friendly pricing, are some of the attributes that make him a visionary of a different class.

Manikanta Bongarala
Executive Director

Manikanta Bongarala, 30, a graduate in Engineering from JNTU, Hyderabad, is a passionate restaurateur and the backbone of 11THZENSE FOODS PRIVATE LIMITED.

Manikanta is an experienced restaurateur with a deep familiarity with the food and beverage industries. As a restaurateur, he has experience in every aspect of running a restaurant from managing staff to marketing and planning new menus. He has extensive experience in developing strategic plans for restaurants and implementing them effectively.

His strategic planning skills have been honed over the years, helping him to identify the most promising opportunities for growth in the industry and make smart investment decisions.

Chef Deepak Yadav
Corporate Chef

Born & raised in Delhi, Chef Deepak Yadav developed an extreme liking for Food while studying Food Production at BTC Pusa, New Delhi.

Chef Deepak’s professional career is nothing less than an inspiration for many budding chefs. He took up a job as an apprentice cook at JP Siddharth Hotel, and after training for three years there, he joined Yellow Chilli Restaurant in Hotel City Park as a Commis.

In a career spanning over 21 years in the culinary profession, Chef Deepak learned and developed a strong sense of understanding about Indian cuisine. He worked in the kitchens of leading Indian Brands, as well as in other countries such as Singapore & Abu Dhabi. As a team player, he maintains positive working relationships with others, supports team members to reach common goals, and listens & responds appropriately to the concerns of other employees.

Arun Tamang
Executive Chef

A self motivated professional with 29 years of experience in managing the culinary operation with specialized in fine dining, casual dining, In-room dining, QSR and banqueting operations in Hotels and restaurants in India, Singapore and Hong kong.

Presently working as Brand Chef for Momo & Me Restaurant which is a flagship brand of 11th Zense Hospitality.

Prior to this I worked with HHI, Hyatt Corporation as Chef de Cuisine, Holliday Inn as a Head Chef, Indian Wok Singapore opening chef, Zing Restaurant flag ship of Vatica Hospitality NCR as a Head Chef, Asia7, and Shizusan (You Mee) flag ship of LBF as a Head Chef.

Culinary Styles: Sound technical knowledge in wide range of Pan Asian cuisine (Thai, Chinese, Korean, Malyesian, Indonesian, Japanese, Burmis, Philippines and Vetnami) including Western and volume banqueting operations.

Only the best

Fresh Ingredients, Tasty Meals

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