Bangalore-based online food delivery start-up Potful is winning plaudits for its unique home delivery concept that brings authentic biryanis from across India to your home in hand-made eco-friendly clay pots.
Biryani’s unique gustatory appeal cuts across the country. In the North, it is an integral part of Awadhi or Lucknowi platter and, in the South, it is associated with Hyderabadi cuisine. The Bengalis love their lighter version and Mumbai-ites take pride in Bombay Biryani. Thanks to its popularity, a raft of new players has entered the biryani market seeking to adapt it to the QSR format. Ammi’s Biryani chain, Biryani Blues, Mani’s Dum Biryani, Behrouz Biryani and Charcoal Biryani are some of the more well-known names that come to mind.
Among the latest to enter this space is a Bangalore-based online food delivery start-up Potful, which has ambitions of becoming a panIndia player on the strength of its technology based business model that aims to create a reliable brand with the promise of authenticity, variety and quality.
The market in biryani is fragmented, with mostly medium-sized regional brands operating today. Hence, there is an opportunity to create a large national brand. Potful not only delivers piping hot biryani to customer’s doorstep but, more importantly, the preparation is confected in an environment friendly, age-old authentic cooking medium – clay pots – in which the briyani is delivered. Potful currently cooks and delivers three types of biriyani offerings compared with just one variety offered by other players in the city.
Also on offer are various types of mouthwatering wraps, kebabs and delectable desserts at pocket-friendly prices and in keeping with Potful’s hopes of becoming a national QSR brand specializing in biryani and Indian cuisine. Its innovations around biryani cooking, service and delivery are already attracting glowing reviews and strong appreciation from discerning customers in Bangalore, where it launched in July.
This story is from the November-December 2017 edition of foodService India.
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This story is from the November-December 2017 edition of foodService India.
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