The curated aggregator food platform brings one of the kind home made dishes to customer’s doorsteps. The platform which started on a pilot basis on 26 January 2016 in the Aundh, Banner, Deccan, Kothrud and model colony areas has now expanded to the “other” side of town – into Kalyaninagar, Camp, Koregaon park, Boat Club road and Vimannagar.
Today more than 100 people have shown interest to join the platform as HausChefs . However, HausKhaas believes in carefully curating them and their menus before adding them on. Currently the number of active HausChefs is about 25-30 at any given point in time says Sharmila Bhide, Founder of HausKhaas .
” I believe food is something that brings people together. Be it friends or families. In our family, weeknight dinnertime conversations and Sunday lunches are sacred and uncompromised by TV or anything else ” says Sharmila. What better way to celebrate the big and small moments in life than with your friends and family over fresh, good and exotic food she asks.
On HausKhaas, (www.hauskhaas.com) you can pretty much order anything from Olya kajuchi usal (Raw cashew curry) to Burmese Khowsuey to even a fresh Alphonso mango cake. You can order a complete meal or build your own menu around one or two key dishes. Like order a spicy caramel chicken and make herbed rice at home; or order a fresh fruit shrikhand (mind you – this is one of the freshest, lightest and fluffiest Shrikhand I have ever tasted) and make your own fresh hot pooris , adds Sharmila.
She added, “We are currently serving 12-15 regional Indian cuisines and a similar number of international ones. As we curate more and more HausChefs, we obviously aim to cover the entire spectrum on Indian and International regional delicacies.
Sharmila , a co founder and CFO of a leading tech company CalSoft said I wanted to get into something that I am really passionate about – and that is food! I explored many ideas in the food space including starting my own molecular gastronomy restaurant before finally zeroing in onHausKhaas – a curated aggregator for HausChefs.
I realized that there is so much talent and such a variety of food available with HausChefs that they deserve to reach a much wider audience. India, because of its multi-state culture, has such a rich variety of ethnic cuisines . My aim is to tap into this and bring one of a kind dishes like the famed nargisi kofta curry from the north to the manglorean curry and appams in the South. The phansachi biryani and sol kadhi from the western Konkan region to kosho mongsho (mutton) in the far east corner of Bengal. On the international front we have HausChefs who make a wonderful soul-warming Hungarian Goulash to those who make italian pastas and lasagnas to a wonderfully Australian dessert called Pavlova .
We work with the HausChefs to curate menus to ensure authenticity, diversity and consumer convenience. When I started HausKhaas, I wanted to bring together a team that shared the same immense passion for food. I think it is this passion that drives us to really ensure a great consumer experience. Because we understand and love food, and often enjoy cooking ourselves, we can understand the HausChefs better and can connect with them at a very fundamental level. This I believe is our biggest differentiator from other startups in the similar space. Our venture is driven by passion for food, love for cooking and is guided by experience and ability to build and run sustainable business models.
The process of selecting HausChefs is rigorous where we meet with each and everyone of them in their homes, taste their food, curate their menus before we add them on. There are chefs who we have not signed on because their food just did not excite us enough or lacked the authenticity in flavors.
On the other hand we have success stories like that of a 65+ year old grandmother with very little technical savviness, but amazing passion for authentic kolhapuri food. When we met her, she did not have a WhatsApp or email account. Today she is a tech savvy woman working in the food tech space – giving her life a purpose and her passion for cooking an outlet
On the future of HausKhaas, Sharmila says it is my mission disrupt the food demand and supply chains. On the demand side, foodies can now try out amazing one of a kind dishes that they would never have dreamt of eating in restaurants or their homes. On the supply side, HausChefs can have a platform, that will enable them to turn their amateur love for cooking into a profession; thereby creating a new vibrant food supply chain-
All this Sharmila believes can and will be done one city at a time.