Scrumptious food is becoming a
rare commodity. Fast-food preparation methods are adopted by even
fine-dining restaurants to carve a sustainable profit while
letting the taste and nutrition value drop dramatically. Also,
the satiation index is below expectation compared to home
cooking, altering the eating habits of populations.
To challenge this, Kalpaja
conceptualised a kitchen format that primarily serves a full
satiation meal similar to home cooked food, also traditionally
known as 'virindhu bhojanam' which is a core aspect of all
festivals in any region of the subcontinent. The fact that
Virindhu Bhojanams are a must in festivals is for its full
nutritional value and taste palette to rejuvenate the family and
guests.
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 a central kitchen and serving food trucks to
spread the joy of a nutritious and a tasty daily-food for the
masses.
Over time, commercial food recipes are
missing a key ingredient of tasty food, "time". We will put it
back and let the food do the talking. Also why should good food
be available only in the centre of the city?
Kalpaja A. Dalavoi - CEO, DALVKOT
Vindoos has plans to
have a line of food trucks serving hot scrumptious full nutrition
meals to make food deserts extinct in Bengaluru and has plans to
take this concept to other major cities. The urge for culinary
excellence is driven by a desire to cook the right way that the
world learnt from India for ages.