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Paan chaat is filled with unique flavors and taste. This dish is something I've created and not tasted before. Best way to use up Paan leaves from festival.
Magic Flare's Papilon Food Colors now come in a convenient plastic bottle and easy to use drop lid. I have been using their food flavors and colors in many dishes and enjoy the flavors and appealing appearance of the dish. Highly recommend their colors and flavors for baking, juices, jams, chaats, kababs, biryani and more. To purchase their colors https://www.amazon.in/
Paan Chaat Ingredients:
10 to 12 Madras Paan Leaves
1/4 Cup Maida
1/4 Cup Corn Flour
Salt as per taste
6 Drops Papilon Green Food Color
Oil for Frying
For Chaat:
1/4 Cup Each Finely Chopped Carrot, Onion, Cucumber
1/4 Cup Pomegranate
1 Tbsp Finely Chopped Coriander and Mint
1 Tsp Pudina Masala
1 Tsp Chaat Masala
1 Tsp Chilly Powder
Madras mixture or sev (oma pudi)
Salt as per taste
Prep:
Wash 10 to 12 madras betal/paan leaves. Fill water in a bowl and place the paan in water till use.
Sift equal portions of corn flour and maida. Divide the equal amount flour on plate and in bowl, add salt as per taste mix and reserve.
Peel, wash and finely chop carrots, cucumber and onions.
Wash and finely chop mint and coriander leaves.
Wash and finely chop chilies.
Peel, deseed and reserve pomegranate.
Add 6 drops green food color to the flour, add water mix well and form a thin batter.
Method:
Pat the paan leaves with a soft cloth.
Add enough oil in wok and allow to reach temperature on medium flame.
Dip the paan leaves in flour, shake off excess flour and reserve.
Dip the paan leaves one at a time in the batter and gently drop in hot oil.
Fry the paan leaves for 2 minutes on each side till crispy.
Once the paan leaves have fried, drain from excess oil and reserve.
Arrange the fried paan in a serving plate. Layer the paan with finely chopped onions, cucumber, carrots, pomegranate, mint and coriander.
Garnish with sev. Sprinkle pudina masala, chaat masala, chilly powder and salt. Serve the paan chaat...Enjoy!
Parwal or pointed gourd has been a integral part of Hindu cooking. Parwal is so auspicious it is a must prepare dish during marriage and other occasions. Point gourd is grown in abundance and across India withstanding all climatic conditions. This vegetable is from the melon family, very cheap and avaiable throughout the year.
Recipe Video on Youtube English Channel 😀
Parwal Biryani Ingredients:
For Biryani: 750 Grams Seeraga Samba Rice or Short Grain Rice Parwal / Pointed Gourd 500 to 750 Grams 1/4 Cup Cubed Potato 1/4 Cup Bite Size Cubes Kohlrabi 1/4 Cup Bite Size Cubes Carrot 1/4 Cup Peas 1/4 Cup Cauliflower Florets 1/2 Lime 2 Tbsp Dried Fenugreek Leaves 1 Tbsp Coarse Salt 2 Tbsp Ghee 3 Tbsp Oil
To Grind: 1 1/2 Inch Ginger 15 to 20 Pods Garlic 4 Green Chilies Spicy 2 Medium Onions 2 Medium Tomatoes Fist Full Coriander Fist Full Mint 1 Inch Stick Cinnamon 4 Cloves 3 Cardamoms 4 Peppercorns 1 Dried Caper / Marathi Moggu 1 Strand Mace 1 Petal Stone Flower 1/2 Tsp Shahi Jeera 1/2 Tsp Fennel Seeds 1 Tsp Chilly Powder 1 Tbsp Coriander Powder 1 Tsp Garam Masala 1/4 Tsp Turmeric
Garnish: 1 Tsp Ghee 10 Cashews
Prep: Peel, wash and roughly chop 2 medium onions and 2 medium tomatoes. Peel, wash and roughly chop 1 1/2 inch ginger. Peel, wash and reserve 15 to 20 pods garlic. Peel, wash, remove seeds and chop parwal into quarters. Peel, wash and 1/4 cup cube potatoes, 1/4 cup kohlrabi, 1/4 cup carrots. Separate and wash 1/4 cup cauliflower, drain and reserve. Peel, wash and reserve 1/4 cup peas. Juice 1/2 Lime Separate coriander from stems, separate mint from stem. wash and drain...reserve.
Method:
Prepare masala paste: In a mixerjar add 1 Inch Stick Cinnamon, 4 Cloves, 3 Cardamoms, 4 Peppercorns, 1 Dried Caper / Marathi Moggu, 1 Strand Mace, 1 Petal Stone Flower, 1/2 Tsp Shahi Jeera, 1/2 Tsp Fennel Seeds, 1 Tsp Chilly Powder, 1 Tbsp Coriander Powder, 1 Tsp Garam Masala, 1/4 Tsp Turmeric, 15 pods garlic, 1 1/2 inch ginger and chilies grind till coarse paste is formed.
Next add two medium chopped tomato, two medium chopped onion and grind to form a smooth paste.
Next add fist full coriander and mint, grind to form a smooth paste and reserve.
Prepare Biryani: Heat a small fry pan with 1 tsp ghee. Add cashews fry till golden and reserve.
Place 6 cups water to boil. Once the water reaches rolling boil remove from flame, cover and reserve.
Heat a heavy bottom pot / handi with 2 tbsp ghee and 3 tbsp oil. Add the ground masala and fry for a minute.
Add 1/2 cup water and fry the masala till oil separates. Add the veggies Parwal / Pointed Gourd 500 to 750 Grams, 1/4 Cup Cubed Potato, 1/4 Cup Bite Size Cubes Kohlrabi, 1/4 Cup Bite Size Cubes Carrot, 1/4 Cup Peas, 1/4 Cup Cauliflower Florets. Fry the veggies in the masala for a minute and add coarse salt.
Stir and fry the veggies in the masala. All the veggies to cook for a minute or 2 covered. Add 2 tbsp fenugreek leaves and 1/2 cup hot water. Stir well cover and cook the veggies till well done.
Wash 750 grams rice and drain. Add the rice to the veggies. Measure and add water to the rice stir well. Note: For every one cup rice add 2 cups hot water. I added total 6 cups water for 3 cups rice.
Allow the rice to cook in the veggie broth till 80% done. Once the rice has obsorved most of the moisture, cover and cook the rice and veggies on low flame for 15 minutes.
Once the biryani is done garnish with lime juice and fried cashews with ghee. Mix well and serve...Parwal biryani is best with onion raita...Enjoy!
Now we can prepare amazing chicken donne biryani in a jiffy. The Masala.co company from Bangalore, has launched amazing line of ready to use masala paste to marinates. The Chef and Founder behind the masalas has combined his knowledge, experience and technology to create original and amazing line of products.
Chef has followed our traditional method of cooking and is offering the best to everyone. All his line of masalas are stone ground and can be stored up to a year. The signature range of masalas and marinates do not contain any preservatives or additives or even artificial flavors. All are 100% natural ingredients and prepared in a hygienic method. Hands free technology ensures the longevity of the product. Easy to follow three steps to assemble a flavorful and tastiest biryani for a family of three.
Biryani cooked with traditionally stone ground home made masala and served in a plantain bark cup. Trend for donne biryani caught up in 1990's but donne biryani was originally a natti or village style cooking. The spicy concoction was served to weavers and soldiers. The donne biryani is a soothing and comfort food for many bengalureans. Many old bengalureans will narrate a tale or two of this biryani which helped sooth sick people during plague.
My review, overall the product is very attractive and must try if you enjoy donne biryani. The soothing taste and flavors can be only enjoyed at a restaurant until now it can be easily prepared at home and enjoyed with family and friends.
A flavorful pan fried fish which pairs well with biryanis. The Masala.co company from Bangalore, has launched amazing line of ready to use masala paste to marinates. The Chef and Founder behind the masalas has combined his knowledge, experience and technology to create original and amazing line of products. Chef has followed our traditional method of cooking and is offering the best to everyone.
All his line of masalas are stone ground and can be stored up to a year. The signature range of masalas and marinates do not contain any preservatives or additives or even artificial flavors. All are 100% natural ingredients and prepared in a hygienic method. Hands free technology ensures the longevity of the product. Easy to follow three steps to prepare a scrumptious Kerala fish fry at home.
My thought and review. Overall this product is attractive and very economical. Family of three can prepare quick and easy starter or side dish without any hassle of grinding spices.
Spice level can be adjusted as per preference. Easy to follow three step process for prep and make is understandable. The long shelf life and stone ground spices caught my attention. I have not come across stone ground masala this was exceptionally good.
Sweet caramelized onions with cheese is my favorite combo. When topped on pizza the flavors and taste is ultimate.
Onion Pizza Recipe on Youtube Channel 😃
Ingredients for Onion Pizza:
Pizza Base ready to use
Pizza Sauce
1 1/2 Cups Sliced Onions
1 Tsp Garlic Paste or Finely Chopped Garlic
Grated Pizza Cheese
2 Tbsp Finely Chopped Onion
2 Tbsp Finely Chopped Capsicum
1 Tbsp Pizza Seasoning
1 Tbsp Salted Butter
1/4 Tsp Salt + 1/4 Tsp Pepper Powder
Prep:
Wash, deseed and finely chop capsicum.
Peel, wash and slice onions.
Peel, wash and finely chop onion.
Grate the pizza cheese.
Method:
Heat 1 tbsp salted butter in a wok on medium flame, add the sliced onions and garlic paste fry for a minute, add salt and pepper and fry the onions till transparent. remove from flame.
Apply 2 tbsp or more pizza sauce on the pizza base. Layer the onion, grated cheese. Then top the cheese with finely chopped capsicum and onion.
Sprinkle some oregano and place in microwave for 8 minutes or until the cheese has melted. Serve the onion pizza sliced. This recipe we can prepare 3 generous pizzas.
If you ask a bengalurean what is his or her comfort food the answer will surely be biryani. The famous bengaluru biryani has a slight sour taste, when cooked with short grain fluffy rice and mutton the taste and texture is amazing.
Ingredients: 750 Grams (Sheep/ Bannur) Mutton 600 to 700 Grams Short Grain Rice Jeeragasamba 1 Large Bangalore Tomato (Roma) 2 Medium Bangalore Natti Tomato 2 Large Onions 5 Green Chilies 5 Sprigs Mint 5 Sprigs Coriander 1/2 Lime 3 Tbsp Yogurt 3 Tbsp Garlic Paste 1 1/2 Tbsp Ginger Paste 1 Tbsp Byadige / Kashmiri Chilly Powder for Color 2 Tbsp Spicy Chilly Powder 1 1/2 Tbsp Coriander Powder 2 Inch Sticks Cinnamon 4 Cloves 4 Cardamoms 1 1/2 Tbsp Coarse Salt 2 Tbsp Ghee 2 Tbsp Oil Warm Water as required.
Bengaluru Style Mutton Biryani on Youtube English Channel 😊
Prep:
Peel and Wash Onion, 2 Whole Garlic Bulbs, 2 Inch Ginger.
Wash the Tomatoes and slice into coins.
Slice the onions into coins.
Separate the mint and coriander. Wash well and finely chop.
Juice the lime.
Grind the ginger and garlic separately.
Whisk the yogurt.
Boil 5 Cups water.
Wash the mutton and allow the excess moisture to strain in a colander.
Method:
Heat a pressure cooker on medium flame. Add 1 tbsp ghee and oil allow to smoke on low flame.
Add whole spices, cloves, cinnamon and cardamom allow to sputter.
Add the onion and fry till transparent.
Add garlic paste to onions and fry it on low flame till transparent.
Add the tomatoes and fry on low flame. If the tomatoes are taking longer time to cook then cover and cook the tomatoes till tender.
Add the chilly powders, turmeric and coriander powder and fry till tomatoes form a paste.
Add yogurt and stir well make sure to place the flame on low not to burn the masala.
Add mint, coriander and chilies and stir well. Once the curry base has formed add the washed mutton and stir well.
Fry the meat for two minutes on medium flame.
Add 1 tbsp salt and stir well.
Wash the rice thrice and soak the rice for 15 minutes until the mutton is cooked well.
Add 1 cup warm water stir well. Cover, place a whistle and cook the meat on medium flame for 4 to 5 whistles until the meat is tender and well done.
Remove the mutton from flame allow the pressure to reduce, open the cooker and strain the oil surfaced on the curry and reserve in a bowl.
Add the cooked meat to a heavy bottom pot on medium flame. Stir the curry, strain and add the rice to the meat and stir once.
Add 1/2 Tbsp salt and warm water...for every one glass or cup of rice add two cups warm water, stir.
Allow the rice to cook till 70% done. Stir the rice and meat well top the rice with reserved oil, 1 tbsp ghee and lime juice cover and cook the biryani on low flame for 15 minutes.
Once the biryani is done mix once and serve the Bangalore biryani with raita and salna...Enjoy!
These homemade chicken tikka rolls is so easy and a convenient to prepare and taste exactly like the ones street vendors sell.
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 😊
Ingredients to Prepare Chicken Tikka Rolls:
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.
Chicken Roll:
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
Prep:
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!
Fluffy and fragrant rice with delicious eggs is a perfect breakfast or can be served for lunch. I like to pair it with, grilled prawns or chicken if, I'm serving egg pulao for lunch.
Egg Pulao Recipe On Youtube English Channel 😊
Ingredients For Egg Pulao:
300 Grams Jeera Rice
4 Egg
1/4 Cup Potatoes
1/4 Cup Tomatoes
1/4 Cup Onions
5 Green Chilies
3 Sprigs Curry Leaves
5 Sprigs Mint
5 Sprigs Coriander
2 Tbsp Ginger and Garlic Paste 1/4 Cup Yogurt
1/2 Tsp Chicken Tikka Masala
1/4 Tsp Garam Masala
1 Tsp Chilly Powder
1 Tsp Cumin Powder
1 Tsp Pepper Powder
5 Whole Peppercorns
4 Cloves
3 Pods Cardamom
2 Inch Sticks Cinnamon
3 Bayleaves
1 Dried Caper / Marathi Moggu
2 Strands Mace
2 Tbsp Oil
1 Tbsp Ghee
Salt as per taste
Prep:
Add 3 to 4 cups water in a pot bring to boil. Add 2 tbsp coarse salt and stir well.
Place the flame on medium or low and gently slide the raw egg with a spoon in the water. Add the four eggs and boil it for 5 minutes on low flame, remove from flame allow the eggs to sit in the warm water for 5 minutes.
Tap and crack the shell and peel the eggs this is a soft boil egg it may be difficult to peel take time and peel the eggs. Reserve the eggs in a bowl
Peel, wash and finely chop the onion.
Wash and finely chop tomato.
Peel, wash and cube the potatoes.
Wash the coriander and mint leaves finely chop and reserve.
Chop and reserve 1/2 lime
Wash and slit the green chilies
Add yogurt to a bowl and whisk till smooth.
Make slits in the eggs and add the boiled eggs to a bowl. Add yogurt, chilly powder, cumin powder, chicken tikka masala, chilly powder, pepper powder and salt to the egg mix well and marinate for 15 minutes.
Wash the rice thrice and soak it for 15 minutes.
Method:
Heat a heavy bottom pot on medium flame.
Add ghee and oil. Add the whole spices cinnamon, cardamom, mace, cloves, moggu, and pepper to the oil allow to splutter for few seconds.
Place the flame on medium, add finely chopped onion, tomato, chillies, curry leaves and fry till the onions and tomato has softened a bit.
Add the cubed potatoes and fry for a minute.
Add ginger and garlic paste and fry the potatoes till the raw flavor reduces.
Add 1 cup of water and tsp salt or chicken stock cube plus a cup of water stir well, cover and cook on high flame till the potato is tender.
After the potato has cooked add the marinated eggs stir gently cover and cook for tow minutes on low flame. measure and add the water. For 1 cup rice add 1 1/2 cups water.
Drain and add the rice, mint, coriander, and lime juice and salt, stir well.
Bring to rapid boil cover and cook the rice and egg on lowest flame setting for 15 minutes.
Fluff the rice and serve hot with grilled veggies/meats or enjoy the rice and egg with a simple raita.
Spicy and tender mutton chops packed with lemon flavors pairs well with kushka rice, ghee rice or biryani. For this recipe I have used mutton chops from meamo meats. Where to order Jhatkat meats : https://meamo.in/
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.
Prep:
Peel and wash equal amounts of ginger and garlic grind to form a smooth paste.
Wash the meat well allow it to drain using a colander. Add the washed meat to a mixing bowl. Add yogurt, cumin powder, chilly powder, turmeric powder, pepper powder, curry powder, garam masala and salt to the meat mix well, cover and allow the meat to marinate for 30 minutes.
Peel wash and finely chop onion, 5 cloves garlic, 1/2 inch ginger, chillies, coriander and mint.
Wash and chop lime into half, squeeze the juice and reserve in a bowl. remove all the inner skin chop the lemon rind into thin strips and reserve for garnish.
Method:
Once the meat is well marinated, heat a pressure cooker on medium flame. Add the marinated meat to the pressure cooker and fry for 2 minutes on each side. Fry the meat for 5 to 6 minutes.
Dilute the marination with 1/2 cup water and reserve.
Once the meat has fried add the diluted marination and 1 cup water to the meat.
Cover the pressure cooker, place a whistle and cook the mutton for 4 whistles on high flame till the mutton is tender.
Remove the cooker from stove allow the pressure to reduce. Open the lid check if the mutton is tender and cooked well if not cover and cook for 2 more whistles until tender.
Once the meat is cook open the lid and place it on high flame for excess moisture to evaporate.
After the moisture has evaporate remove the meat from flame. Place a kadai /wok on medium flame, add ghee and oil.
Add finely chopped onion, curry leaves, chilies, ginger, garlic and dried red chilies and fry till the onion turn golden.
Add the cooked meat and fry the meat in the masala for 3 minutes on medium flame.
Add 1/4 tsp salt and 1/4 tsp pepper to the mutton and fry for 3 more minutes.
Place the flame on high and add 1/2 lime juiced toss to coat well. Add few drops lemon flavor, mint and coriander toss for few minutes and serve the lemon mutton hot...Enjoy!
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.
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.
Method:
