West indian countries

The startup’s robot chefs have automated 3,000 kitchens in more than 22 countries


A robotics and automated kitchen company in Bengaluru masters mouth-watering recipes and standardizes quality.

Mukunda Foods, a kitchen automation and robotics company, was established by classmates Eshwar K Vikas and Sudeep Sabat in 2009.

While studying engineering in Chennai, Eshwar would visit all the popular and offbeat eating places in the city. Her roommate Sudeep, originally from Odisha, also enjoyed South Indian cuisine, especially dosa.

Based on their common interest in enjoying good food, they dreamed of owning a restaurant chain that serves South Indian dishes across the globe. But the Quick Service Restaurant (QSR), which launched in 2013, faced obstacles such as inconsistent outlets, which in turn affected its customer base.

It was around this time that the duo realized the importance of kitchen automation. Thus, Mukunda Foods changed its model from a QSR to a food automation business in 2014.

From dosa to momos

It took the company four years to come up with its first product – Dosamatic, which makes golden brown crispy dose from scratch without external interference. All you have to do is press a button.

The machine can make up to 50 dose per hour. He makes several dosas at the same time and cleans himself. The company has sold over 1,000 machines to date, to a wide customer base in over 22 countries, including the US and UK, naval ship Rashtrapati Bhavan and INS Jyoti.

The dosamatic machine at work.

“To make the machine, we first enlisted the help of a group of chefs who explained the ingredients, the consistency, the temperature and all the related questions to us. We incorporated each of their suggestions to create a customizable machine capable of making not only dosa, but any batter-based food,” says Eshwar, CEO and co-founder of the company.

As the dosamatic machine reached a large number of customers, mainly B2B, the team began to receive requests to manufacture other machines to make samosas, momos, sauces, fries, burgers and more. .

the machines developed by mukunda food - wokie, air fryer, dosamatic
Mukunda Foods’ ecofryer innovation.

Mukunda Foods has made three other machines: Wokie, the automatic wok used for Chinese dishes, Indian and Thai sauces; Rico, the automatic rice, noodle and pasta maker; and Eco-fryer, used to fry fries, momos, samosas and burger patties with less oil.

Another addition to the list is the E-pan which helps rejuvenate fresh frozen, pan-cooked foods like flatbreads, kebabs and patties back to their original taste.

food prepared by mukunda food's robot chefs
What’s on the menu today?

“We now have a list of over 3,000 customers, including giants like ITC, Ola Foods, Wow! Momo, Good Flipping Burger, Biggies Burger, Carnival, Samosa Party, Chaayos, Rebel Foods and more. A few months ago, food delivery company Zomato acquired a 16.66% stake in our company,” says Sudeep, COO and co-founder of Mukunda Foods.

The company has also onboarded Ramchander Raman as co-founder and Rakesh Patil as CTO along with 150 full-time employees.

Eshwar, Sudeep and Rakesh the founders of Mukunda Foods.
Mukunda Foods Team — Eshwar, Sudeep and Rakesh.

“We make machines smart by using artificial intelligence (AI) and artificial intelligence (MI) technologies, which help our customers save time, money and energy. For example, in the case of Wokie, the machine captures an image of each ingredient, weighs them with the recipe preloaded and alerts the operator if there is a change. It can also read the instructions provided by the customer as more or less spicy, and automatically customizes the given recipe,” explains Eshwar.

For the convenience of customers, several Android apps are provided to create new recipes, remotely monitor machines and request services.

wokie and mosamatic innovation by mukunda food
Wokie and dosamatic innovations.

The price of these machines ranges from Rs 40,000 to Rs 2,00.00. The company ships nearly 350 machines each quarter.

“Our best seller is the Wokie, because it is able to do several cuisines. To date, we have automated over 14 processes, which are specific to cooking and troubleshooting. The biggest benefit we hear from most of our customers, including cloud kitchens, fine dining restaurants, QSRs and hotels, is that the machine does the job 3-4 times faster than manual work,” says Eshwar .

He adds: “Now we have a bigger goal of automating every kitchen in the country. Considering there are over 35 lakh food outlets here, we barely touched the tip. In the years to come, we hope to develop new machines to cook several other varieties of food. Moreover, entering the international market and spreading the glory of Indian cuisine is our biggest dream.

Edited by Yoshita Rao; Photo credits: Iti Dubey

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