How pandemic is spawning food business
Here’s the story of three women from Hyderabad who have made a name for themselves by opening small yet innovative businesses
Hyderabad: If the pandemic had most of us stepping into the kitchen for the first time and experimenting with different recipes, some experienced cooks took it a step ahead and opened small yet innovative food businesses. And what’s even more interesting is that they are running them from the comfort of their houses. All one has to do is message them on Instagram and piping hot delicacies are delivered at your doorstep.
Here are three women from Hyderabad who started such businesses right in the middle of the pandemic explaining their USP and how it’s all working out for them.
Instagram handle: _Mageiros_
USP: DIY pasta kits
If you don’t like cooking but want to feel like you are, all you need is a DIY (Do It Yourself) meal kit. Started just a month ago by 24-year-old Hridaya Harjani, Mageiros is selling pasta along with freshly made sauce. All you have to do is boil the pasta for 2-4 mins and reheat the sauce on the side.
“Although I am from a commerce background, I decided to shift my stream and did a craftsmanship course in culinary arts. I worked as a cook at a hotel in Bengaluru and then in Mumbai as a management trainee. I shifted back to Hyderabad and was working at a restaurant when Covid hit and I lost my job,” shares Hridaya.
After months of research and planning, she began her own business. “Home kitchens are cost-effective because you don’t have to shell out rent money,” says Hridaya who uses only sustainable packaging material.
Mageiros has Spinach Fettuccine, Egg Yolk Angel Hair and Turmeric Pappardelle hand-crafted pasta served with either Arrabiatta or Alfredo sauce and plans are afoot to launch lasagna jars next.
Instagram handle: BerryBushka
USP: Weekend dessert kitchen
Who doesn’t love authentic Hyderabadi sweets? Berry Bushka is a weekend dessert kitchen with indulgent Indian desserts and baked goodies — all good old naani and daadi recipes. Bushra was a business analyst and her love for desserts pulled her towards baking.
“When Covid hit us in March last year, my company got shut down. After a year of trying multiple things, I started my home kitchen. And now, I am packed every weekend with orders,” says Bushra.
The 25-year-old was always into cooking and baking, but she never got the time before Covid. “If you’re planning to cheat after a whole week of dieting, you better cheat with us! We have Shahi Tukda, Gajar Ka Halwa, Mango Malai, brownies, cake jars and cake on our menu,” adds Bushra.
Instagram handle: Devils_Pot
USP: Goan and Thai food
You may not be able to travel to Goa or Thailand amid the second wave of Covid, but what you can do is not miss out on the food. Devil’s Pot is a home kitchen run by a close knit family of four. Their aim is to bring out authentic cuisines which are not easily available in Hyderabad.
Their packaging is 100 per cent biodegradable and comes with a personal note written on seed paper. Janani Rao, a clinical psychology student says, “We as a family love food and are constantly experimenting, so we decided to start something of our own last October. We realised that we don’t get authentic Goan food here in the city. My grandpa is from Goa and my dad lived there for many years, so we decided to introduce Hyderabadis to authentic Goan food.”
From Thai Green curry, pineapple fried rice, Indonesian fried rice and egg coffee to Tom kha kai (Thai coconut soup), cheesy stuffed mushrooms, Chicken Pad Krapow and Goan crab curry, you will have a variety of things to choose from.
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