We are monitoring situation in Sri Lanka: Sushma Swaraj

Mumbai, Jan 23: Rashmi Sahijwala never expected to start working at the age of 59, let alone join India’s gig economy—now she is part of an army of housewives turning their homes into “cloud kitchens” to feed time-starved millennials.

Asia’s third-largest economy is battling a slowdown so sharp it is creating a drag on global growth, the International Monetary Fund said Monday, but there are some bright spots.

The gig economy, aided by cheap mobile data and abundant labour, has flourished in India, opening up new markets across the vast nation.

Although Indian women have long battled for access to education and employment opportunities, the biggest hurdle for many is convincing conservative families to let them leave home.

But new apps like Curryful, Homefoodi, and Nanighar are tapping the skills of housewives to slice, dice and prepare meals for hungry urbanites from the comfort of their homes.

The so-called cloud kitchens—restaurants that have no physical presence and a delivery-only model—are rising in popularity as there is a boom in food delivery apps such as Swiggy and Zomato.

“We want to be the Uber of home-cooked food,” said Ben Mathew, who launched Curryful in 2018, convinced that housewives were a huge untapped resource.

His company—which employs five people for the app’s daily operations—works with 52 women and three men, and the 31-year-old web entrepreneur hopes to get one million female chefs on-board by 2022.

“We usually train them in processes of sanitisation, cooking, prep time and packaging... and then launch them on the platform,” Mathew told news agency.

One of the first housewives to join Curryful in November 2018 shortly after its launch, Sahijwala was initially apprehensive, despite having four decades of experience in the kitchen.

But backed by her children, including her son who gave her regular feedback about her proposed dishes, she took the plunge.

Since then, she’s undergone a crash course in how to run a business, from creating weekly menus to buying supplies from wholesale markets to cut costs.

The learning curve was steep and Sahijwala switched from cooking everything from scratch to preparing curries and batters for breads in advance to save time and limit leftovers.

She even bought a massive freezer to store fruits and vegetables despite her husband’s reservations about the cost.

“I told him that I am a professional now,” she told news agency.

‘Internet restaurants’

Kallol Banerjee, co-founder of Rebel Foods which runs 301 cloud kitchens backing up 2,200 “internet restaurants”, was among the first entrepreneurs to embrace the concept in 2012.

“We could do more brands from one kitchen and cater to different customer requirements at multiple price points,” Banerjee told AFP.

The chefs buy the ingredients, supply the cookware and pay the utility bills.

The apps—which make their money through charging commission, such as more than 18 percent per order for Curryful—offer training and supply the chefs with containers and bags to pack the food in.

Curryful chef Chand Vyas, 55, spent years trying to set up a lunch delivery business but finally gave up after failing to compete with dabbawalas, Mumbai’s famously efficient food porters.

Today Vyas works seven hours a day, five days a week in her kitchen, serving up a bevy of Indian vegetarian staples, from street food favourites to lentils and rice according to the app’s weekly set menus.

“I don’t understand marketing or how to run a business but I know how to cook. So, the current partnership helps me focus on just that while Curryful takes care of the rest,” Vyas told AFP.

She pockets up to $150 (Rs 10,000 approx) a month after accounting for the commissions and costs, but hopes to earn more as the orders increase.

In contrast, a chef at a bricks-and-mortar restaurant takes home a monthly wage of between $300 (Rs 20,000 approx) and $1,000 (Rs 70,000) approx for working six days a week.

With India’s cloud kitchen sector expected to reach $1.05 billion by 2023, according to data platform Inc42, other companies are also keen to get a slice of the action.

Swiggy, for example, has invested 2.5 billion rupees ($35.3 million) in opening 1,000 cloud kitchens across the nation.

Back in her Mumbai kitchen, Sahijwala is elated to have embarked on a career at an age when her contemporaries are eyeing retirement.

Over the past year, she has seen her profit grow to $200 (Rs 15,000 approx) a month, but more importantly, she said, “My passion has finally found an outlet.

“I am just glad life has given me this chance.”

Chennai, Jul 1: In a case of cluster infection, 58 of the 65 mourners who attended the funeral a Central government official, Selvam, 56, who had worked in the Ministry of Foreign Trade and who died in Coimbatore and was brought for burial at Pannavaadi near Kolathur near Mettur in Salem district, tested positive for Covid-19, after three of them initially tested positive as they neither wore face masks not observed social distancing during the funeral, sources said.

Even as Dr Vijayabaskar said AIADMK MLA from Sriperumbudur, K Palani who tested positive for Covid-19 has recovered and will be discharged from hospital in couple of days, the MIOT International Hospital in Chennai said that the State Higher Education Minister, K P Anbazhagan, who initially showed no symptoms of coronavirus, subsequently tested positive in his second sample. He was now under treatment, his condition very stable and all his vital parameters are normal, MIOT said in a statement.

In what continues to be an unrestrained run, Tamil Nadu added its biggest day-wise spike so far of 3,943 positive Covid-19 cases, while another 60 deaths due to the novel coronavirus confirmed on Tuesday took the total death toll in the state to 1,201.

Of the new positive cases, Chennai alone accounted for its highest per-day jump of 2,393 positives with the number of persons tested today across Tamil Nadu put at 30,053. The total number os Covid-19 positive cases in the State as a whole till date is racing towards the one lakh mark at 90,167.

However, these outcomes are all on anticipated lines with the ICMR's push for more aggressive testing, even if they want lockdown controls to be now more focused at the district level, and want the Chennai model to be taken to the districts.

In this backdrop, the Health minister, Dr C Vijayabaskar chaired a detailed Covid review meeting this evening through video conference with all the hospital deans and other top officials on different facets of the disease prevention and control measures and the state's overall preparedness.

Chief Minister, Mr. Edappadi K Palaniswami in a statement in Chennai assured that with the 'full lockdown' continuing in greater Chennai, parts of three neighbouring districts of Chengalpattu, Thiruvallur and Kancheepuram and parts of Madurai district till July 5, the free community kitchens for the elderly, disabled and destitute will continue to function in those places till July 5 and hygienically cooked food packets served to them.

New Delhi, May 11: With an increase of 4,213 cases in the past 24 hours, India's COVID-19 count reached 67,152 on Monday, according to the Union Ministry of Health and Family Welfare.

The number of active cases in the country rose to 44,029, while 20,916 patients have been cured and discharged and one has migrated, according to the Ministry.

The number of deaths in the country due to the infection reached 2,206 on Sunday.

Maharashtra, with 22,171 confirmed cases is the worst-affected due to the infection so far and is followed by Gujarat with 8,194 cases.

However, Tamil Nadu surpassed the national capital in total coronavirus cases numbers. Delhi has 6,923 reported cases while Tamil Nadu has 7,204 confirmed cases.

Maximum deaths due to coronavirus have so far been recorded in Maharashtra (832), followed by Gujarat which has toll of 493.