The Takeout and The Souza’s, two delivery kitchen brands in the heart of suburbian Mumbai are the contrivances of two budding entrepreneurs in the culinary landscape of the city - Adam Dsouza and Vansh Khanna.
The two friends wanted to integrate their love for culinary experimentation with their expertise in the hospitality and their love for unique quality food. They have given their heart and soul to imbibe their experiences and knowledge into offerings that fill the gap between fine dining and quick delivery service to provide Mumbai with a delivery service they deserve. Having personally tasted and loved the food, we can certainly tell that a high level of quality, care and innovation has gone behind its making.
As true foodies at heart, Adam and Vansh found themselves constantly disappointed with various aspects of food delivery services in their area and in Mumbai in general. Some delivery restaurants fell short of quality and quantity and most other establishments had questionable hygiene standards. While many of us tend to overlook some of these aspects in a world full of heavy discounts and a lack of late-night delivery options, hygiene was something that the duo simply could not find themselves compromising on, especially since they are regulars to ordering-in. It was this gap in the market that inspired the two to launch their new venture in the form of two delivery kitchens, catering to a very special niche - customers who refuse to settle for substandard food while demanding quality at a reasonable price.
On the other hand, The Souza’s is a celebration of Goan food, history, and heritage. At Souza’s, each meal comes with its own story and pays homage to the legendary Cozinha de Goa. Adam DSouza’s family is Goan, and hence the brand is an endeavor to preserve and showcase authentic recipes that have been handed down through the family for generations. They aim to showcase this treasure trove of Goa’s coastal delights within Bombay’s culinary landscape by delivering authentic Goan meals with a contemporary twist. Keeping this in mind, the Souza’s has a key focus on Goan seafood. The recipes have also been inspired by some signature variations of Goan dishes served at Goa’s most famous and iconic local eateries. While there is an extensive menu that includes various Goan specialties, The Souzas has also conceptualized its version of the quintessential Goan fish Thali that it delivers to corporate offices as well as at events and other catering ventures.
In the attempts of providing a culinary experience that feels like a home-cooked meal, all the aspects of the dish have been made from scratch. They have taken recipes from home to create a unique pickle that reminds you of the one your grandmother made for you. The dough is made from scratch and the ingredients are sourced from the best of places. Recipes come from not only internationally renowned kitchens or schools but also from family recipes and traditions that have been passed from one generation to another.
While Souza’s caters to a rather distinct niche of clientele, Takeout caters to a broader variety of tastes with its focus on Modern Asian and Indian specialties. The Takeout also has a keen focus on healthy food with its use of healthy ingredients kefir (a strong probiotic) and its experimentations with food fermentation. Keeping high standards of quality in mind, the Takeout also bakes its own bread and makes its noodles from scratch to ensure freshness and wholesomeness of ingredients. Head Chef Vansh Khanna has completed his MBA from Le Cordon bleu (Australia) and has worked at some of the finest 5-star restaurants in with him world-class experience that adds a distinct edge to everything, be it packaging or taste and hygiene in the Kitchen. He takes all of that knowledge and pours it into his ventures to provide food of the highest quality. He also brings
Unlike most Asian delivery kitchens, The Takeout boasts of over five varieties of chutneys like mint and coriander, mango and papaya chunks, tomato chutney, chili garlic peanut, and garlic chives coriander as part of its modern Indian offering. It also stays away from the most conventional Asian dishes and dwells deep into ingredients that cater to evolved taste pallets like lotus root, cottage cheese, papaya slaw, sweet potato, radish slaw, and yams. The Takeout also caters to customizable monthly meal plans for individuals, taking into account factors like calories and protein requirements. Taste, without compromising on quality ingredients and hygiene is the motto that’s been adopted by both brands. The packaging is ergonomic and microwavable and the use of banana leaves within the packaging to preserve taste and act as an antibacterial agent. The enterprise also uses state of the art equipment and a kitchen that has an open display glass, which stands as a testament to the extremely high level of hygiene observed.
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