The changing trends in the hospitality industry have taken us from full-fledged fine-dines to the burgeoning of cloud kitchens. More and more startups are investing in the ‘ghost kitchen’ concept, each bringing their own special USP to the table, quite literally. Tokarii brings mindfully sourced, artisanal products to the discerning city-dweller who wants to break away from the notion that healthy and clean eating is monotonous.
Tokarii, a Gurugram-based cloud kitchen, has just started serving freshly made healthy food, with homegrown and locally sourced ingredients from October 2021 onwards. Chic, artistic, and new-age, this approach on promoting the local artisans is building bridges between wholesome yet delicious food and those who seek healthy food that is appealing at the same time. Tokarii has been incepted by young entrepreneurs Aditya Kapoor and Jatin Katyal, with an aim to build an ecosystem that not only benefits their brand but also uplifts and provides livelihood to local artisans, which empowers everyone that they work with.
Keeping with the exploration of new and improved ways of sourcing ingredients, Tokarii is even using innovative ways of reducing their carbon footprint by soilless farming. They have adopted hydroponic farming methods to grow different types of lettuce, red and yellow Swiss chard and microgreens, reducing 95% of their water usage. Ethical practices and sustainability are in their very fabric—whether it is the sourcing of ingredients, the storytelling packaging, or their unique concept of reminding their consumers about the importance of eliminating plastic in their packaging process by following the zero plastic use initiative. Everything is handpicked and personally curated by the masterminds behind the brand to ensure that they’re meeting their benchmarks.
“Climate change has severely impacted our lives and the need of the hour is to adopt methods that not only reduces our carbon footprint but also build a system for change that involves everyone. We believe that sustainability begins from the grassroots, and we strive to take care of every aspect of it. Tokarii not only ensures ethical standards from farm to fork, and finally, packaging of the food,” say founders, Aditya and Jatin. “How we consume food is also changing. The average consumer not only wants to pick food that is healthier but there is also a need for assortment. No more are they just satisfied with getting salads, they want a much more nuanced menu that has better offerings,” further, they added.
Tokarii aims to be the link between discerning foodies who are interested in taking care of their health and making wholesome and nutritious food accessible in the most appealing ways. Their menu comprises a range of sweet and savoury delights. From bite-sized sliders to sweet treats, they have it all. A generous helping of Himalayan cheese in their sliders and sandwiches; mock-meat sandwiches, and Apple Pie Sliders are some of the star highlights of their menu that has gone through rigorous food trials. Loaded with a little love and a lot of attention, Tokarii’s curated condiments, freshly baked bread, artisanal cheese, and DIY party boxes are worthy of being picked for every meal. To place an order, one can find Tokarii’s menu on popular food delivery apps like Swiggy and Zomato.
Tokarii not only cares about its customers but also the suppliers that they work with. From farm to table, Tokarii maintains ethical standards at every level. During this time of the pandemic, Tokarii responsibly follows all hygiene and safety protocols for Covid-19.
With the existence of giant players and growing competition in the same segment present on platforms (Swiggy, Zomato and others), Tokarii has charted a roadmap that it plans to follow to provide a smooth delivery experience to its patrons. While making their mark in the delivery segment of the food industry, Tokarii is also focusing on branching out to other avenues in the near future. The brand is working on a smart-casual dine-in experience with an equally well-curated menu and will showcase and support the talents of independent artists, musicians, comedians and upcoming chefs through an interactive stage. With an ambience that encourages creativity, conversations and food that fuels it, it will very well be the talk of the town.
The food and beverage industry has become the creative playground for young entrepreneurs, and it is interesting to see the kind of development and change that it brings about. From concept restaurants, we have moved to concept cloud kitchens that strive to make the consumer experience better and better. With the pandemic making dining out a daunting excursion, there has been a significant boom in cloud kitchens across the globe, and it certainly seems that they’re here to stay.
