Mobile Food Trucks: Evolution & Rise of Food PODs

Food trucks jugaad has been a vibrant part of the culinary landscape, offering cheap Chinese food since 1980s. With mobile kitchens rising in popularity, food trucks and food carts have been in desperate need of evolving. As customers are demanding hygienic, convenient, customer friendly vehicles for the ever-changing exciting dining experiences. Global brands are leading this innovation now but are yet to capture this exploding trend in India’s food industry due to the lack of purpose-built vehicle manufacturers that fulfil the demands for hygienic, convenient, customer friendly vehicles. 

Adding a bridge to this gap is the innovative concept of Food PODs from HungryWheels. Food PODs are transforming the way mobile food businesses operate. In this food story, we’ll explore the world of food trucks, their evolution, and why India’s first mobile PODs are the future of everything mobile.

History of Food Trucks

The history of mobile kitchens, or food trucks, dates back to ancient civilizations like India, Rome, and 5th Century A.D. Japan. 

Early versions included horse-drawn caravan canteens and military field kitchens during WW1 and WW2. Floating markets, such as those in Thailand and Kashmir’s Dal Lake, also sold food from boats, though these are now rare and primarily tourist attractions.

Mobile food trucks offering quick meals have long been a staple in Southeast Asia, predating the American media-driven food truck boom. The evolution of food trucks is deeply tied to the history of street food, society, government, real estate, and the automobile industry.

Historically, humans first travelled in search of food to survive, foraging, gathering, and hunting. As agriculture emerged around 12,000 years ago, food became more abundant, but humans continued to travel, often needing to carry food and water. This necessity led to the invention of mobile canteens, food stalls, carts, trucks, and eventually Food PODs, which became more prominent during the industrial age in the 1900s.

This evolution probably spurred the first inventors of Yatai mobile food carts in 5th century AD Japan and the Indian and Roman street food market stalls. But this travel began increasing in speed in the 1900s with the industrial age.

So, Why did we start moving fast in the 1900s? And how has that brought us here?

Let’s rewind just 100 years from the 1900s. Mankind once again travelled to earn a living.

• 1908: The first truly mass-produced car became accessible to the general population in the USA. Individuals got vehicles and could cover large distances in a short time to earn a living.
• 1922 – 1940: The long-distance movement to offices created a need for necessities nearby work or between work and home—like F&B, shopping, and entertainment spaces. This period saw the birth of the first shopping mall format. Mobility gave rise to commercial real estate as we know it today, and modern retail was born. In between these moments, the 1929 Depression in the USA was the longest and deepest downturn in the history of the country. This crisis led to a demand for affordable food that could only be provided if restaurants weren’t paying for expensive real estate. This was a turning point, giving rise to some memorable ideas, including mobile kitchens and food carts.
• This is why we say, RETAIL IS ABOUT :
  • LOCATION!
  • LOCATION!
  • LOCATION!

• 1940 – 1947: The Second World War increased the speed and availability of trucks due to wartime production. Military trucks and trailers were retrofitted with kitchens to serve soldiers and civilians. This brought food trucks and Food PODs into the mainstream and caught the media’s attention. Things stayed quiet until the next major economic crash in the USA, which set the stage for yet another innovation.
• 2000s and Beyond: The early 2000s saw the second biggest financial crash in the USA, creating the perfect timing for mobile kitchens in trucks, trailers, and caravans. This ancient format became popular again as a source of livelihood in the USA and soon spread globally. Today, top chefs prepare and serve gourmet meals from food trucks in the USA, and with America’s media and digital might, the trend went global.
• 2010-2014: The rise of the internet brought work and opportunities back to one’s home, while congested urbanization led to reduced shopping radiuses. This change made personal mobility easier, and the rise of ride-sharing services like Uber and Ola made Indians fully mobile, transforming location planning in urban spaces.
  

The HungryWheels story began during this period—2008 to 2010—germinating as an idea in Bombay, HungryWheels is proudly ‘Designed In Bangalore’

It has been growing deep roots underground before emerging as a saviour format for the mobile food industry.

• 2019-2022: Retail stepped outside traditional locations. We got locked in, and our homes became the centre of our worlds. As we embraced working from home, commercial spaces like restaurants and retail began to be mobile too, reaching consumers at their doorstep. This is when HungryWheels started growing.

Let’s understand – when and why does a consumer choose a food truck over a restaurant?

While there are plenty of reasons to dine in a traditional restaurant-such as shelter from the rain, air-conditioning in summers, heating in winters, comfortable seating, and attentive staff—food trucks or mobile restaurants offer a different experience. 

Lovers of mobile restaurants often prefer dining outdoors, where the focus is on efficient kitchen operations. In contrast to the high overhead costs of a restaurant, Food PODs have lower costs, allowing chefs and entrepreneurs to invest more in the quality of the food, making it the primary competitive edge. The question isn’t why the best food is often found in Food PODs or street stalls or food trucks, but rather, when many Indian foods are well-suited for informal service, what’s stopping us from embracing mobile dining more widely? This brings us to the root cause of this issue, the lack of purposefully designed vehicles.

Best design features to look for in a food truck?

What are the key differences between a Food POD and a jugaad food truck?

A food truck is a diesel-driven logistics vehicle for ferrying goods (such as an auto, van, suv or truck).

A Food POD is a caravan trailer vehicle with RTO registration, purpose-built for customer-friendly outdoor experiences around food, shopping and holidays.

• What is the best size for a food truck?
  The size of a food truck is crucial, with at least 150 square feet needed for the kitchen to ensure your staff can work comfortably, and efficiently, and serve quickly. This typically means a kitchen of around 16 feet long by 7 feet wide, though sizes can range from 10 to 26 feet in length. A key factor in choosing the best vehicle is an ergonomic service window height, placed at shoulder height for customer service ease, and a minimum internal height of 6 feet. It’s important to check the vehicle’s ground clearance and ensure the window is accessible to all customers, including children and elderly customers and not just the youth – who can jump 8 feet up in the air – avoid existing jugaad trucks. A well-designed mobile kitchen must be versatile for street parking and convenient for pedestrians.
• Which type of food truck kitchen do I need to succeed?
  To succeed, a mobile kitchen needs restaurant-grade MEP, which is found only in the HungryWheels Food PODs. This unique and tough-to-get feature from jugaad food trucks separates the winners from the losers. Why? With restaurant-grade MEP you can prepare food from scratch, change cuisines and add dishes based on the location, and serve them hot rather than be forced just to reheat food previously prepared in a brick-and-mortar commercial kitchen. And all this without changing a thing and at no extra cost. No truck can afford to give you a restaurant-grade MEP, but every Food POD comes ready with plug ‘n’ play restaurant-grade MEP. This means 100s of happy customers before you need to stock up.
• Why Choose a scientifically and purposefully designed Food POD v/s a jugaad food truck?
  An industrial-grade food truck with restaurant-grade MEP like the ones in USA, Germany, Japan, Nordic countries etc. can do any and many cuisines, customer service and friendliness are the only two points you must note and check when choosing a vehicle to start your mobile kitchen business.

Your creativity is controlled by your Food Truck type, size, design, ergonomics, customer friendliness and the internal space available. In our trials over 8 years, we found that without meeting these specs you have a glass ceiling, and that is the difference between a has-been and ‘I did it once’ v/s the ones who will scale.

Indian taste habits, our sheer population and service speed expectations mean you will need an industrial-grade food truck with restaurant-grade MEP, you will also need 150 square feet of space to dish out orders at the volume and speed that Indian food and the street demands. There is no Truck in India other than the HungryWheels Food POD that meets those demanding specs. More about that in another blog – Smart Food POD v/s Jugaad Food Trucks.

Why are HungryWheels Food PODs India’s best solution for jugaad food trucks?

HungryWheels has revolutionised the food truck industry by creating India’s first and only purpose-built, 100% compliant, risk-free, and scalable food PODs. Recognized by industry leaders and listed companies such as Taj Hotels, ITC Hotels, Wonderla and the Manipal Group, HungryWheels has set new benchmarks in design, quality, and customer experience.

The world’s strongest hospitality brand, Taj Hotels, after thorough due diligence, chose the HungryWheels C1 Food POD to launch their Qmin mobile experiences.

Designed for optimal customer-friendliness, maximum branding recall, and superior chef ergonomics, the Qmin Food POD has been a success pan-India, including Mumbai. Similarly, culinary legend Chef Thiru from ITC Hotels and MAHE’s College of Culinary Arts selected the C1 Food POD for the ‘WAGHSA Food POD’ and Chefpreneur program after two years of analysis and comparison. Notably, WAGHSA is the alma mater of globally acclaimed Chef Vikas Khanna, further endorsing HungryWheels’ industry leadership.

Indian food trucks are mere logistics vehicles with welded kitchens—built by jugaadu fabricators with zero research and design.

HungryWheels Food PODs are purpose-built for customer-friendly street parking, quick-service operations, and pedestrian access. Tested over 72,000 hours, HungryWheels ensures:

• 100% compliance 

1. 1. RTO registered
   2. Pan-India Auto and Restaurant Insurance
   3. FSSAI Compliant

• Customer-friendly experience design for families to come together
• Maximum internal space, 1000 cft for 4-6 chefs at a time
• Industry-leading working ergonomics, for service with a smile
• Minimal downtime and lowest cost of ownership

What is the best cuisine for a food truck?

At HungryWheels, we’ve tested diverse cuisines with our Food PODs, perfect for walk-away meals and takeaway snacks. Here are some top options for launching your food truck with no order of preference:

• Gujarati Food POD: Gujarat’s unique sweet, salty, and spicy combinations are perfect for QSR formats. Short eats like dhokla, thepla, gathia, and Induben-style khakras are crowd favourites, ideal for on-the-go snacking.
  
• Punjabi Food POD: From communal tandoors to modern gas tandoors, Punjabi dishes like butter chicken, rajma chawal, and kadhi chawal thrive in bowl servings, great for takeaway and delivery.
• Mexican Food POD: Tacos are a street food icon—easy to eat standing, with slow-cooked fillings that work in limited kitchens. Plus, their low food cost makes them a viable business model.
• Pizza POD: Freshly made pizzas deliver a superior experience versus reheated delivery. A pizza slice is easy to carry, while the food POD brings a pizzeria vibe to the streets.
• Burger Food POD: Handheld burgers paired with sides like fries and sodas are universally loved. They’re simple to serve and perfect for walk-away dining.
• South Indian Meals POD: Light yet flavorful dishes like idli, dosa, vada, and uttapam are ideal for health-conscious customers. They’re quick to serve and offer a balanced alternative to rich foods.
  
  
• Rolls & Frankies POD: Rolls, from paneer to chicken fillings, cater to on-the-go snacks and house parties. Their versatile nature makes them a street food favourite.
• Kebab Food POD: India’s kebab variety—from galouti to reshmi—works beautifully as dry fillings for handheld meals, rolls, or bowls.
• Smoothies, Juices & Probiotics POD: Serve healthy drinks like smoothies, yogurt, and probiotics that support digestive health and appeal to wellness-conscious customers.
• Bakery, Cakes & Pastries POD: Freshly baked treats, crispy puffs, and decadent cakes attract customers with their aroma and indulgence—ideal for quick sales.
• Chaat & Pav Bhaji POD: Chaat—the ultimate street food—is fresh, easy to prepare, and packed with flavour. From pani puri to pav bhaji, these dishes are crowd pullers.
  
  
• Italian, Korean & Thai Food PODs: With global cuisines gaining popularity, offer authentic Italian pizzas, Korean coffee, or Thai curries to attract diverse palates.
• Regional Specials POD: From Mangalorean thalis and Kolkata sweets to Indore street food and Himachali dishes, India’s rich culinary diversity ensures a local favourite for every audience.

HungryWheels provides guidance for F&B and entrepreneurs to launch and scale successful brands with Food PODs.

Ready to bring your culinary vision to the streets? Contact HungryWheels today! 

To discover more ideas, plan your menu, and franchise your chain of Food PODs pan India, contact a HungryWheeler near you.