Chef Soraya's Chana Masala Bowl Reinterprets Indian Street Food
Laura McQuarrie — September 17, 2019 — Lifestyle
References: chefsoraya & nosh
Chef Soyraya's Chana Masala Bowl is a nourishing, plant-based macro meal that can be prepared in a matter of minutes just by adding hot water or popping the container into the microwave. At the base of the dish, there are ingredients like white rice, chickpeas, hulled hemp seeds and quinoa, plus classic spices like turmeric, coriander, ginger and clove. The gluten-free, non-GMO meal offers a convenient way to enjoy a taste of Indian street food in a single-serve format.
Chef Soyraya also offers a range of vibrant globally inspired macro meals like the Creole Bowl, the Cuban Bowl and the Chipotle Bowl, and proudly sets itself apart as a brand that doesn't produce "sodium-packed ramen noodles, artificial mac & cheese, gas station snacks, or sugar-packed granola bars disguised as 'healthy' options."
Chef Soyraya also offers a range of vibrant globally inspired macro meals like the Creole Bowl, the Cuban Bowl and the Chipotle Bowl, and proudly sets itself apart as a brand that doesn't produce "sodium-packed ramen noodles, artificial mac & cheese, gas station snacks, or sugar-packed granola bars disguised as 'healthy' options."
Trend Themes
1. Plant-based Macro Meals - Creating ready-to-eat plant-based macro meals that are nutritious, convenient, and flavorful.
2. Indian Street Food Reinterpretation - Reinterpreting traditional Indian street food dishes as ready-to-eat, single-serve meals with authentic flavors.
3. Disruptive Innovations in Ready-to-eat Food - Incorporating innovative packaging, quick preparation methods, and plant-based ingredients to disrupt the ready-to-eat food market.
Industry Implications
1. Plant-based Food - Creating plant-based alternatives that provide the convenience and nutritional value of traditional ready-to-eat meals.
2. Convenience Food - Reimagining traditional convenience food options by offering ready-to-eat, single-serve meals inspired by global cuisines.
3. Packaging and Storage - Developing innovative packaging and storage solutions to enhance the convenience and shelf life of ready-to-eat plant-based meals.
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