Rising on the back of positive reviews from Prasuma Momo Kitchens, momo brand Prasuma is looking at aggressive growth – planning to expand its footprint across Mumbai, Delhi, Bangalore, Chennai, Pune, Kolkata, Hyderabad, and other cities.
Prasuma ventured into the cloud kitchen space with Momo Kitchen in early 2022 to mark its offline presence and to offer consumers seamless access to its portfolio across all consumption occasions. The cloud kitchen is expanding its footprint, expeditiously launching 1 kitchen every week, and aims at a 200+ figure by the end of 2025. The brand has registered good growth in just over six months, launching 18 kitchens in three cities, with one kitchen launched almost every week.
The brand is looking at aggressive growth and elevating the momo-eating experience in India with its quality products and innovative packaging.
Every Prasuma Cloud Kitchen is growing at more than 30% month-on-month and registering about 100 orders per day within just three months of launch, the company said in a release. The concept has thrived thanks to its customer loyalty and the brand’s standing among Momo lovers. Innovative packaging, customer-centric operations, scalable distribution, and a product mix supported this feat.
It offers a DIY model where customers can choose their filling – vegetables, chicken, mutton, cheese, and their cooking style – steamed, crispy fried, authentic gyoza, or even their innovation – The CheeseMo. Consumers can pick from six unique sauces ranging from a spicy momo chutney, and crispy chilli oil to a tangy Thai tom yum sauce. Besides offering the momo trial and taste experience, the cloud kitchens offer the brand’s popular spring rolls and baos.
Speaking on the brand’s future plans, Lisa Suwal, CEO, Prasuma, said, “With breakneck innovations and a growing consumer appetite for new offerings, this is an invigorating time to be in the food industry. At a time when the quality of food is in the limelight, we are proud to offer our consumers our high-quality, tasty dishes through our Momo Kitchens, which have garnered much traction in a short span. We are catering to the same consumer who loves our momos at home in a different consumption occasion in addition to new consumers. From gourmet sauces to our authentic gyoza technique, there’s much to devour. We have invested heavily in our products, quality, and packaging to deliver an experience of street food like no other.”
She added, “We are constantly looking to evolve in terms of cooking styles, packaging, and presentation. We look forward to staying on this course, introducing 30 kitchens by 2023 and 200 kitchens in three years, delighting many more momo lovers with our offerings. Every product from our kitchen will be of higher quality, nutritional content, and taste. We are a young bunch of foodies that love to experiment and innovate.”
Prasuma’s most recent launch was the popular Bao Buns. Established in 1985 by Mahendra Suwal, Prasuma offers a range of premium traditional ready-to-eat snacks to the Indian consumer.
