Deconstructed Chaat Kalakaari, Fusion Seekh, Malaysian malai chaap, Tadka spaghetti, Malay broccoli. These Indo-fusion dishes are part of an offbeat dining experience by Kalakaari, a venture that aims to keep the planet first. With concentrated efforts to reduce their carbon footprint in their kitchen, the new cloud kitchen is offering a new gastronomical experience to its customers in Gurugram.Â
Co-founded by Shruti Jain and Sanchit Gupta, under the parent company 바카라˜Kitchen Science Foods바카라™, the brand바카라™s focus on local ingredients and cultural fusion separates it from the multitudes of ghost kitchens in operation today. A state-of-the-art hygienic kitchen has limited the use of single-use plastic by opting for glass and compostable bagasse fibre products, which are both eco-friendly and recyclable.Â
Kalakaari envisions reaching out to more people in the upcoming months and establishing a dine-in model once it바카라™s safe for everyone to explore the aesthetics of the delicacies on the table in person. Till then, it hopes to continue providing a rich gastronomical experience right at people바카라™s doorstep.Â
