Ready-to-cook regional curries are packed and preservative-free

Did you miss the elaborate meals on your parents’ dining table, now that you’re back at work? Now, recreate it in small sized kitchens with limited time

Q 49 flavors

Rhino Corian wants you to try the fish curry. And she knows you don’t have 90 minutes.

The Chennai-based entrepreneur has just launched a range of curry pastes that enable you to put an elaborate meal on the table in less than 30 minutes. All you have to do is cook the protein – you can choose meat, fish, vegetables or eggs – using this aromatic paste, along with water or coconut milk.

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“When I got married and came from Cochin to Chennai in 1987, I was in awe of my mother-in-law preparing elaborate meals. Our house in Anna Nagar, in Q49, was synonymous with hospitality. That’s why I decided to create a line of products, called Q49, to spread heirloom recipes.”

In 2009, Reno started trying curry paste for her son who was studying in Canada. “When he would visit me, I would make curry paste, which I put in the freezer box, so he could bring it back and use it to cook for a few months,” she says. When her daughter moved to the United States and had a baby, Reno visited the refrigerator and filled it with an assortment of these bags before returning to India.

“After many trials and tests for more than three years, our product was finally launched in Chennai five months ago,” says Reno, adding that it has a shelf life of one year, and is free from preservatives and additives.

Home-style cooking, simplified

“We only use the freshest ingredients, herbs and spices,” she says, explaining that they use a retorting technology, which ensures a long shelf life without the use of artificial preservatives, resulting in a curry that tastes exactly like her mother-in-law’s home-made.

Best sellers: Kerala red fish curry, methi paneer masala and chicken curry paste. Visit www.q49.in. Shipping via India.

take over

“When I only travel from Nashik to Kolhapur, I savor these dramatic changes in flavors. Then imagine how diverse the rest of the country is,” says Richie Dave, 27-year-old founder of Tulua Foods, a company that offers home-style ready-to-cook curry bases inspired of regional recipes from across the country.

Home-style cooking, simplified

Tulua (meaning, “to rise” in Sanskrit) was launched in August of last year. “With changing lifestyles, not many have time to prepare family recipes. My idea was to make cooking easier. I also wanted to archive, preserve and preserve regional recipes through our meal pastes,” says Ritchie.

Tulua currently offers five different types of curry pastries: Ghee roast from Mangaluru, Goan vindaloo, Delhi masala butter, Malabar Curry from Kerala and Malikari from West Bengal. Noting the increasing demand for regional curry pastes in the Indian market, especially after the pandemic and associated lockdowns, during which people are spending more time at home and in their kitchens, Toloa is working with chefs and focusing on creating products that are versatile and relatively healthy. “It has no preservatives and we use high-quality organic ingredients,” Richie says, adding, “For example, our grilled margarine paste is used as pizza toppings or as a pasta sauce.”

Best Sellers: Malabar Curry, Malikari & Grilled Ghee. Visit www.eattulua.com. Shipping via India

Curry Tree

“Although our range of ready-to-cook curry pastries had been planned earlier, we finally launched in July, at the height of the pandemic. As sales continued to increase, I believe we launched Curry Tree alongside Prajanya Advait,” says Brigish Jacob, who co-founded Curry Tree along with Prajanya Advait. right on time.

“Our idea is to bring out expert chefs from our customers and boost their confidence by ensuring that the cooking process is flawless,” says Brigsch. Stemming from a three-step process, Curry Tree developed its Do-It-Yourself collection in consultation with a team of chefs and food technologists, highlighting the kitchens of Tamil Nadu, Kerala, Goa and West Bengal. They plan to eventually launch every country’s kitchens.

Home-style cooking, simplified

However, their next release is the Asian Thai Curry Paste. Research is also underway to introduce the popular Bengalo kosha mangshu The Cary Railroad.

“Biryani paste has made Sundays fun for many families, as it doesn’t involve any fuss or complicated processes. Our fish fry paste can be used for vegetables like broccoli and brinjal too,” Brigish says.

Noting that house parties and food parties have become more and more popular over the past couple of years, due to the pandemic, ready-to-use pastes have become popular due to the convenience they provide for making large portions of food. Especially because, as Brigsch asserts, “it tastes as good as making it at home.”

Best sellers: Chettinad masala, grilled fish paste and Kerala Roast. Visit www.currytreepastes.com. Shipping via India.

What is retort packing?

a The retort pouch is a type of food packaging made of flexible plastic sheets and foil. Allows aseptic packaging of a variety of foods.

The food is prepared first, either raw or cooked, and then sealed in a recycled bag. The bag is then heated to 240-250°F (116-121°C) for several minutes under high pressure inside a retort machine or autoclave.

This process reliably kills all commonly occurring microorganisms (in particular Clostridium botulinum), to prevent it from spoiling. Such packaging does not require freezing or refrigeration

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