Steam Cooking
Over 95% of our cooking is done under 90 Degree C using saturated steam, to preserve the nutrients and flavor from the raw materials used. Prior to cooking, our vegetables are Washed using OZONATION method to remove any chemical or pesticide residue from the vegetables.
1000+ Multi Cuisine Recipes
How many caterers have you heard of, who can cook over 1000 reciepies at the same consistency and quality every single time ? At our kitchen, Research & Development of new reciepies is a core department. We have a wide range of menu to choose from including Chettinadu Dishes, South Indian, North Indian, Bengali, Chinese, Italian, etc.
Computerized Cooking
We use computerized cooking measurements & proportions to retain the taste & consistency of every dish we make. So, the consistency in taste never changes from one order to the other.
Automation
Let it be Washing Vegetables or Making Dosas. Few of our automations includes, Onion Peeler, Vegetable Peeler, Multi-Vegetable Cutter, Roti Maker, Batter Mixer, Rice Washer, Garlic Peeler, Water Dehydrator, Oil Extractor, etc.
Energy Efficient
We are very focused in the using the minimal energy to produce maximum efficiency. We have done this using various methods, including Solar Water Heaters, Solar Power Systems, Use of Firewood for dosa or even the Ceramic BBQ range.
Minimal Food Wastage
We try to maximize the yield in output for any raw materials used, including rice & dal using our unique cooking techniques. We have also developed proprietary systems to monitor wastage of food using algorithmic calculations and have used the results to plan future preparations.
