The frozen food kitchen in India is part of its large-scale food solutions wing that also supplies to non-aviation customers.
BENGALURU – A chef checks a temperature meter as an employee stirs a tonne of cumin in hot oil in a large steel vat. This main ingredient of Indian dish jeera rice can be poured over a bed of cooked basmati rice only if it has the fragrant, nutty whiff of the Indian “tadka” – a simple but fussy final step that can go wrong in a minute.
It has a capacity to make 40 tonnes of food a day, including Indian dishes like jeera rice, butter chicken, dal and chicken biryani, as well as Singaporean chilli crab and croissants. The cooked dishes are frozen and packaged as ready-to-eat meals. According to the Ministry of Food Processing Industries in India, 34 per cent of the Indian population, driven by young consumers and millennials, will consume more RTE meals by 2028.
The MOFP study also shows that the global demand for Indian RTE foods is outpacing the domestic one. Sats will export at least 15 per cent of the India-made meals to its partner networks doing catering, cargo and logistics around the world. Several brands in the country cater to this market with RTE and quick-to-cook products, like India’s pioneer of package foods MTR, known for its quick south Indian breakfasts; Khana Khazana curries from a popular TV chef; and Haldiram’s reheatable meals.Mr Dighe said while there is a growing market for fast meals, “the misconceptions about frozen food as unhealthy or having preservatives” still pose a challenge.
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