Chef Nikhil Chib built his name on a home catering business starting off with a few helpers and a tiny kitchen. Inspired by the glorious flavors of Asia and a family legacy with Burma, he soon became a household name in Mumbai as the go-to-guy for his famous Burmese Kaukswe and Tibetan Momos. Eventually he launched his first brick and mortar (well more of a fancy shack) venture in Goa just for the season. It was an overnight success giving way to the birth of Mumbai's first standalone South East Asian joint in 2001 - Busaba.

Backed with an Economics and Finance degree from the University of Rochester and a passion for cuisine, Nikhil decided to go back in and train professionally in the kitchen at France's leading culinary institute, Ecole Gregoire Ferrandi in 2005. After which, he embarked on a series of trainings in a few of the most applauded Michelin Star restaurants in Paris including Le Table du Lancaster led by the culinary genius Michel Troisgros. Cut to 2012 - Nikhil realized the gap in the market for something fast, easy and economical. Hence came along BusaGo. Currently BusaGo has 3 outlets and is expanding.