We believe in revolutionizing the way regional cuisines are cooked in India. But why do we try to do something that was already been defined by Indian chefs years ago? It’s only after believing in something bigger than us that we were able to achieve such results that have changed our perception of looking at the regional cuisines of India to a great extent. And one such result was reducing the time required to cook Shahi Korma and Champaran Meat significantly.
When we approached these two cuisines, there was no objective in the mind of the team other than achieving a recipe kit for both cuisines. As we embarked on the journey of curating one single pack for them, we found out we were able to achieve a lot of other results other than our predominant objective.
In the initial trials, we were able to reduce the cooking time of Shahi Korma and Champaran Chicken to thirty minutes. But as soon as we got rid of onions, we drastically reduced the cooking time to 25 minutes. After considering a few other nuances of cooking (such as putting the gravy on medium heat for some time, getting rid of marination in Shahi Korma, etc.), we finally brought down the time of cooking to twenty minutes.
And at last, we had the right cooking process and the right cooking time for the two cuisines.