Mr. Zia il ahq
IMB 439
U. DINESH KUMAR
DOSA KING: A STANDARDIZED MASALA DOSA FOR EVERY INDIAN
On August 31, 2013, the famous Madras Club in Chennai was buzzing with visitors searching for a place to relax over the weekend. I met R. Narayanan, an entrepreneur, in one of the small rooms in the Madras Club. We placed our order for tender coconut water and coffee. Without wasting much time, I asked Narayanan to share the story of one of his initial ventures, the Dosa King. The Dosa King was aimed at providing hygienic and standardized masala dosas across India. A dosa is a savoury pancake made from a fermented batter of rice and black lentils; a masala dosa is a dosa with a potato masala (spiced potatoes) filling. Masala dosas (Exhibit 1) are usually served with several accompaniments, such as coconut chutney and sambar (a kind of spicy lentil and vegetable stew). According to Narayanan:
Dosa was by far the single most popular snack across the length and breadth of India; yet, eating places that served dosas in many parts of the country, especially in north India, were limited in number, largely due to the lack of understanding about the “formula” for the dosa as well the lack of an “expert” dosa maker.
Narayan established Indian Foods and Fermentations Ltd. (IFFL) in 1992 to offer a total solution to the problem stated above with an objective to develop an electronically controlled operator assisted dosa machine (ECOAD). According to market research conducted by IFFL in 1992, 20 million dosas were consumed in India on any given day. Narayanan and his colleagues at IFFL decided to come up with a complete dosa delivery system. The following requirements for the dosa delivery system were set by his team.
1. To design a dosa-making machine that could deliver consistent dosas at 30-second intervals, with uniform weight, crispiness, color, size, and taste.
2. To develop a dosa batter in dry or wet form with a shelf life of 4 weeks under
U. DINESH KUMAR
DOSA KING: A STANDARDIZED MASALA DOSA FOR EVERY INDIAN
On August 31, 2013, the famous Madras Club in Chennai was buzzing with visitors searching for a place to relax over the weekend. I met R. Narayanan, an entrepreneur, in one of the small rooms in the Madras Club. We placed our order for tender coconut water and coffee. Without wasting much time, I asked Narayanan to share the story of one of his initial ventures, the Dosa King. The Dosa King was aimed at providing hygienic and standardized masala dosas across India. A dosa is a savoury pancake made from a fermented batter of rice and black lentils; a masala dosa is a dosa with a potato masala (spiced potatoes) filling. Masala dosas (Exhibit 1) are usually served with several accompaniments, such as coconut chutney and sambar (a kind of spicy lentil and vegetable stew). According to Narayanan:
Dosa was by far the single most popular snack across the length and breadth of India; yet, eating places that served dosas in many parts of the country, especially in north India, were limited in number, largely due to the lack of understanding about the “formula” for the dosa as well the lack of an “expert” dosa maker.
Narayan established Indian Foods and Fermentations Ltd. (IFFL) in 1992 to offer a total solution to the problem stated above with an objective to develop an electronically controlled operator assisted dosa machine (ECOAD). According to market research conducted by IFFL in 1992, 20 million dosas were consumed in India on any given day. Narayanan and his colleagues at IFFL decided to come up with a complete dosa delivery system. The following requirements for the dosa delivery system were set by his team.
1. To design a dosa-making machine that could deliver consistent dosas at 30-second intervals, with uniform weight, crispiness, color, size, and taste.
2. To develop a dosa batter in dry or wet form with a shelf life of 4 weeks under