The Bangalore duo Amit Nanwani and Diksha Pande aimed to provide fresh and hygienic samosa snacks with tea, in their new venture. With the aim to provide India’s finest and delicious tea snack – samosa, The Bangalore duo has created a “samosa snacks”. People crave for samosa most of the time. So they aimed to provide this tasty snack in the most healthiest and hygienic way, so that the entire nation can relish this snack.
To say that the samosa is India’s staple bite would not be a very remarkable reach. The southern style three-sided cake, normally loaded down with fiery potatoes and peas, or meat, rises above local and class limits to offer the country something we as a whole can consent to cherish.
The Success Story of Bangalore Duo –
The Bangalore duo, Amit Nanwani and Diksha Pande, who began Samosa Party in 2017, have consistently been very much aware of this reality. The previous, who hails from Indore, says road food has consistently been a fundamental piece of what his identity is. Having worked in the corporate world for a very long time, he wound up moving to numerous different urban areas.
This held particularly valid for samosa snacks, which are quite possibly the most devoured snacks in India. Indeed, our examination found that around six crore samosas are eaten in India consistently. However, nobody was doing equity to the item,” he discloses to The Better India.
The Bangalore duo says they discovered two limits when it went to the accessibility of samosas. “They were either being made under very unhygienic conditions, or being sold by extremely top of the line and extravagant eateries. In any case, on account of the last mentioned, these were frequently samosas that were at that point made and frozen, and would be warmed according to prerequisite. So they weren’t actually new, and were frequently wet,” he adds.
Amit met Diksha, who hails from Nainital, when the last was working with Pizza Hut’s development segment. They examined how there was no worldwide brand review for Indian road food. We realized that the lone food thing from the country that was internationally and justly adaptable was road food, particularly in the QSR (brisk help eatery) field. At whatever point somebody from outside India drops by, they regularly will hear a ton about road food, however how frequently do they get to really devour it? Because of concerns with respect to an unhygienic climate, they frequently don’t get to really encounter the marvels of Indian road food.
Diksha has consistently worked in the Food and Beverage area. Before she started her endeavor, she was working with a well known Indian tea organization and bistro chain. The tidbit is a characteristic fit with chai, yet the experience is exceptionally undermined. There is a deficiency of adventures that produce samosas for an enormous scope while keeping up cleanliness and holding legitimacy.
The Automated Samosas
This hole is the thing that ultimately prompted the arrangement of Samosa Party, which is situated in Bengaluru. Samosas, Diksha says, are very conveyance benevolent items, and the thought was to assemble something along the lines of — “when individuals consider samosas, they should consider Samosa Party.
This contemporary methodology was a test, he says. “In India, food innovation hasn’t scaled too, when you contrast it and different advancements across the world. Take China, for instance. The way toward making noodles is mechanized in the territory. In European nations, the way toward making bread is additionally robotized. In our country, regardless of whether it’s samosa or biryani, the dishes are generally hand-made, directly without any preparation.
Making samosas looks simple, he says, yet the cycle is amazingly ability based and tedious. “Not every person can make them the way halwais do. At the point when you’re making a dish by hand, it gets hard to normalize it across outlets.”
Amit and Diksha began by separating the whole cycle wherein samosas are made. “From the doughing to the massaging, sheeting, cutting, filling, and shutting, we stalled of it down and began computerizing the cycle step by step. Today, 75% of the whole samosa-production unit is mechanized.
