KUCHIPUDI PALAV MASALA NOW AVAILABLE
Make the world's hottest palav at the comfort of your home
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Palav/Biryani is the most dominant and single largest selling dish of Indian cuisine in the world . We, here at Kuchipudi Palav/Piping hot rice, wish to take this unique taste and recipe all over the world with a simple and easy end to end solution. We offer a complete package which enables anyone to set up their own franchise restaurant, food joint or cloud kitchen anywhere in the world, without compromising on the quality and taste. Kuchipudi Palav/Piping hot rice is made from high quality ingredients to deliver outstanding quality, appetizing aroma and an incredible taste. Our business model comes with an assured ROI. Here is your first step to own your own food joint even without any prior experience or knowledge in the food business.
| Countries Open | : | • USA • Canada • UK • Europe • UAE • Australia • Singapore • Malaysia • Bangkok |
| Franchise Fees | : | $ 25,000 |
| Fixed Royalty | : | $ 1500 / month |
| Outlet Size | : | 1500 - 2000 (Sq Ft) |
| Setup Cost | : | $ 120,000 |
| ROI | : | 12 - 16 Months |
| Franchise Cost | : | ₹5,00,000 +GST |
| Food Court Model | : | ₹2,50,000 +GST |
| Fixed Royalty | : | ₹ 10000 / month |
| Outlet Size | : | 1000 (Sq Ft) |
| Digital Marketing Promotion | : | ₹ 2,500 |
| ROI | : | 12-16 Months |
I always believed that Indian spices are endowed with mystique. With the right blend and mix, they can bring out priceless and addictive results. The most heart-winning dish with a myriad mix of these mysterious spices can only be the PALAV/BIRYANI. The major challenge I had was reducing the complexity of preparing this world-famous dish and making it effortless with our unique patented recipe. As a brand, we are delivering a simple technique to not only easily cook a complex delicacy that is the Palav/Biryani, but also create an opportunity for anyone to go into business even without any prior food industry experience or dependence on the skill of chefs/consultants. My goal was to create a chef-less and skill-less restaurant model which is easily scalable unlike conventional models. It took a great deal of effort, time (almost a decade of my prime), money, and relentless perseverance against all odds, to finally make possible projects which were considered impossible – the Maredumilli Forest Grill restaurant experience and the Kuchipudi Palav. I hope my efforts will make life easier for many prospective entrepreneurs to realize their dream of owning and running a restaurant effortlessly.
