How we make food that lasts a year without a single preservative
No Party Planning Headaches
Most food goes off because of water. Take the water out, and there's nothing left for bacteria or mould to grow in. So that's what we do.
Activity + Return Gift in One
We cook it fresh in our own kitchen — real paneer, real ghee, real spices. Then we flash-freeze it at -45°C, cold enough that ice forms in tiny crystals instead of large ones, which is what keeps the texture right when you rehydrate it later.
Something for Everyone
Then, under vacuum, that ice turns straight to vapour without ever melting — so the food is never boiled a second time. What's left has less than 4% moisture, keeps for over a year on a shelf, and comes back to life with hot water.
Kids actually stay engaged
It's the same method used to feed astronauts. We just thought it should also work for dal makhani.
