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Tuesday, July 7, 2015

lassi and indian ice creams take off in america.


Startup Spotlight: Monsieur Singh Lassi.
Monsieur Singh chef and founder Karan Gera got the idea for offering a line of lassi while working as a brand strategist for a yogurt company. He began to think of lassi as “yogurt made healthier” because of its mix of herbs and spices. “Ayurveda [a 5,000-year-old wellness practice] recommends that when blending fruit and yogurt, consume them with digestive herbs and spices,” he says.
Teaming with friend Bonnie Saran, owner of Little Spice Bazaar, a spice and tea shop in Mount Kisco, N.Y., Gera began an in-store lassi bar offering drinks in 10 flavors, including mango, rose and almond.
He next launched a lassi cart on the streets of New York. Just 29 days after its debut, Monsieur Singh was nominated for a Vendy Award, garnering media attention. Positive reviews from local food blogs followed, plus mentions by Martha Stewart and chef Marcus Samuelsson.
Gera went on to develop a frozen probiotic yogurt retail line with two flavors: mango lassi, with Indian mango, mint and ginger; and honey lemon lassi, with honey, lemon and mint from India. The frozen lassi is available in pops, pints and 4-ounce cups.
Today, Monsieur Singh lassi is sold around New York City, including Smorgasburg, an outdoor food market; Foragers, a specialty food retailer; and most recently, Whole Foods Market at New York’s Tribeca location. Gera is looking to expand to more stores in New York, including online grocers like Fresh Direct, and has an eye on the West Coast and U.K. markets where Indian food is popular.
I met Karan in the fancy food show in javitz 2015, an impressive young man.
I advice warmly to start climbing up from the start up stage and become more efficient with automation.
the product is fancy and the taste is yummy, its a catchy trend and only automation can bring the speed and quality of filling and sealing this product and bring it to the broad public.

Enjoy.

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