Scrumptious food is becoming a
rare commodity where in fast-food prep methods are adopted by
even fine dining restaurants to carve a sustainable profit while
the taste and nutrition value is dropping steadily and satiation
index is below expected norm.
To counter this, Indraprakash an
entrepreneur, together with Kalpaja has conceptualised the
restaurant format that primarily serves a full satiation meal
similar to a home cooked food, also traditionally known as
"virindhu bhojanam" that is a primary component of all festivals
in any region of the subcontinent. The fact that Virindhu
Bhojanams are a must in festivals for its full nutrition palette
and taste palette to rejuvenate the body.
The challenge to remain an
artisanal culinary craft in an industrial world created barriers
for profits, but by challenging the norms, VINDOOS has broken
into a hybrid of central kitchen and food trucks to spread the
joy of a nutritious, tasty daily food for the masses.
Over time, commercial food recipes are
missing "love" and more importantly "time" from the list of
ingredients. We will put it back and let the food do the talking.
Kalpaja A. Dalavoi - CEO, DALVKOT
Vindoos has plans to
have 300 food trucks by Dec 2020 serving approximately 2,00,000
meals a day, that will evaporate food deserts which houses some
of the finest talent powering the global economy. The urge of
culinary excellence is driven by a desire to influence economy at
a higher field.