About:
The Bangalore based company is the country’s first e-commerce / online company that is bringing back the traditional way of savoring meat and pioneering the Jhatka method.
Founded by Sudarshan Boosupalli in 2020 under the Dharmic Vibes Group, the brand currently serves all areas of Bangalore. It will soon start expanding to other cities in the country.
Meamo seeks to cater and nurture a community of discerning meat lovers who are looking to embrace traditional cruelty free meat processing techniques along with great taste and freshness. With focus on 100% Jhatka method of processing meat, they hope to encourage and cultivate a community that enjoys meat while ensuring that animals are spared of any unnecessary pain. The product range includes Poultry, Goat & Sheep, Seafood and Petfood.
Meamo has a processing plant in Hosur and 9 Distribution Hubs in Bangalore. They have enjoyed a positive growth trajectory with over 3000 customers acquired in 4 months. Their current expansion plans involve going to 5 more Cities and start the aggregator model in Tier 2 cities. The farm to fork model owns the entire back-end supply and cold storage chain ensuring quality control.
Among the traditional practices they are reviving, the most popular one includes the Turmeric Wash and Clean -Up. Much like in the earlier days, Meamo has an option of unique Turmeric Clean-Up, a process in which the meat is coated in turmeric and thoroughly cleansed.
Turmeric has proven Ayurvedic benefits and helps kill any bacteria that might be present in the meat and readies the meat perfectly for cooking. Meamo does not source the meat from third parties but processes it in a completely controlled state-of-the-art facility owned by them, following all authentic and scientific guidelines. Another secret behind their juicy and fresh meat is the antibiotic residue, hormone and chemical free policy.
They also ensure that their poultry feeds only on organic matter. From the moment the meat is processed till it reaches your door, it is handled only by the Meamo team ensuring strict quality and hygiene control.
Chicken Tikka Roll Recipe on Youtube English 😊
Chicken Tikka:
500 Grams Boneless Chicken Tikka Cut Meat From Meamo Meats
1 Tsp Turmeric
1 1/2 Tbsp Spicy Chilly Powder
1 Tsp Curry Powder
1 Tsp Cumin Powder
1 Tsp Garam Masala
1 Tbsp Chicken Tikka Masala
1 Tsp Pepper Powder
1 Tsp Coriander Powder
1 Tsp Chaat Masala
1 Tbsp Mustard Oil
1 Tbsp Ginger and Garlic Paste
1/4 Cup Yogurt
Salt as per taste
1 Tsp Oil
2 Tsp Ghee
Marinate:
Wash and allow the chicken to drain in a colander.
Add the chicken to a mixing bowl followed by all the spice powders, yogurt, mustard oil, ginger and garlic paste and salt as per taste. Massage the marination well in the chicken allow cover and allow to marinate for min 15 to 30 minutes.
5 Pieces Layer Parotta
5 Eggs Raw
2 Onions
1 Tsp Pepper Powder
1 Tsp Chaat Masala
Mint or Plain Mayonnaise
Mint Chutney
Mint Leaves
Coriander Leaves
1/2 Lime
Salt as required
Oil as required
Prepare mint and coriander chutney while the chicken is marinating.
Prepare layer parotta while the chicken is marinating.
Plain Mayo Recipe Video
Mint Mayo Recipe Video
Wash, peel and slice the onions into coins.
Wash the mint and coriander leaves. Finely chop and reserve.
Chop the lime juice and reserve.
Method:
Heat a wok on medium flame add 2 tsp oil and 1 tsp ghee. Gently add the marinated chicken pieces stir well and fry on medium flame for 2minutes on each side.
Dilute the marination with a cup of water and the marination to the chicken cover and cook on low flame till the chicken is tender and cooked.
After the chicken has cooked place the flame and high and roast the chicken on high flame for 2 to 3 minutes. Reserve the chicken in a bowl.
To prepare in over pre heat oven to 400 degree for 20 minutes. Place the setting on 180. Brush the oven tray with oil and ghee. place the chicken pieces and bake for 15 minutes or until well done.
Heat a charcoal on medium flame once its red hot place it in a bowl. Place the charcoal bowl on the chicken tikka. Add few drops ghee and oil on the coal cover and smoke the tikka for 10 minutes.
Once the tikka is smoked, shred into large chunks and reserve.
Heat a wok on medium flame with 2 tsp oil and 1 tsp ghee.
Add the sliced onion and fry till the onions softens a bit.
Add 1/4 tsp chaat masala, 1/4 tsp pepper powder, 1/4 tsp chilly powder and 1/4 tsp salt and fry the onion.
Add the shredded chicken tikka and fry for a minute. Remove from flame.
Heat a tawa on medium flame with few tsp oil.
Gently fry the layer parotta on very low flame for 2 minutes on each side.
Whisk an egg, spread the egg on one side of the parotta and flip. Fry till both side are cooked and reserve in a plate.
Place the parotta in a serving plate. Sprinkle pepper and salt on the egg.
Layer 2 tbsp tikka masala, top with mint chutney, mayo and finely chopped mint and coriander.
Top the tikka with few drops lime juice, chaat masala, pepper and salt. Roll the parotta and serve hot...enjoy!
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